- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked Chicken observed cold holding at improper temperature in the fryer reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Salad Prep reach in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
Bottom shelf of liquor cabinet in bar area
Dish racks for automatic dish machine
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Ceiling in dishwasher area of kitchen, and floor at the back door of facility and near the hot line is not maintained in good repair
Correction: Repair the wall and ceiling to present a smooth, impervious and easily-cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the automatic dishwasher in the kitchen has an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/08/2016 | Routine | |
| No violation noted during this evaluation. | 11/19/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/25/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/26/2015 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloth improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey and cheese cold holding at improper temperature in the upstairs walk in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the coffee machine behind the front counter, and the top shelf on the line in the kitchen has an accumulation of grime and/or debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/06/2015 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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11/10/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Basement Walk in Refrig.: Shredded Cheese: 40, Chicken, Raw: 40. Hot Holding: Steam Table: Black Beans: 169
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese and Salmon observed cold holding at improper temperature in the upstairs walk in refrigerator.
Correction: Adjust the thermostat to ensure food storage is maintained at 41°F or below.
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07/18/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Fry Reach in Refrig. #1: Cheese: 37, Fry Reach in Refrig. #2: Shrimp: 40, Basement Walk in Refrig: Beef Brisket: 39, Main Walk in Refrig.: Meat Sauce: 50.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheddar cheese and meat sauce observed cold holding at improper temperature in the main walk in refrigerator.
Correction: Adjust the thermostat to ensure cold food is maintained at 41°F or below at all times.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/09/2014 | Risk Factor | |
Food Temperatures, Continued (Degrees F.) Cold Holding: Walk in Refrig. #1: Hot Dogs: 41, Walk in Refrig. #2 (Basement) Beef: 40.
- Food Storage - Clean and Dry Location
Observation: No splashguard was installed between ice bin and hand washing sink. Soda nozzle drip catch missing from soda nozzle situated above the ice bin.
Correction: Install a splashguard to prevent contamination from splashing water while washing hands. Reinstall the drip catch to prevent contamination of ice from beverage nozzle.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the low boy freezer and the salad prep reach in refrigerator are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: lid of iced machine in the basement observed in a state of disrepair and damaged.
Correction: Repair the lid of the ice machine to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Personal Care items kept close to glasses behind the bar.
Correction: Ensure all personal care items are kept in areas away from food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the deep fat fryer in the kitchen had a accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/10/2014 | Routine | |
| No violation noted during this evaluation. | 08/21/2013 | Risk Factor | |
Food Temperatures, Continued (Degrees F. ) Cold Holding: Club Sandwich Reach in Refrig. Sliced Ham: 50, Walk in Refrig. #2: Ground Beef: 41, Beef, Brisket: 41. Hot Holding: Soup Urn: Beef and Cheese Soup: 192, Bacon and Potato Soup: 182.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham and anchovies observed cold holding at improper temperature in the club sandwich reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/22/2013 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Walk in Refrig: Chicken, Raw: 40, Sliced Turkey: 40, Walk in Refrig. #2: Pork Butt: 40, Chicken, Raw: 40, Salad Service Reach in Refrig.: Blue Cheese Dressing: 40
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling in the kitchen (loft open area) is not sealed so it is easily cleanable and nonabsorbent. .
Correction: Coat the ceiling area with a food-grade paint or sealer to ensure it is smooth, impervious and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in outside walk in refrigerator in the basement observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: handwashing sign missing at bar handwashing sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind the ice machine in the kitchen has an accumulation of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/14/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in refrigerator internal temperature was 55 Degrees F.
Correction: Adjust the thermostat or repair the walk in refrigerator to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter: ensure the refrigerator maintains food at 41 degrees F. or below. If unable to repair the walk in refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar and rest-rooms.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar and rest-rooms.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: handwash sign missing from hand washing sink at bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/14/2012 | Pre-Opening | |
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