- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small glass door 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/or debris:
- Can opener in the prep room
- Door gasket in the Low Boy reach in freezer in the front kitchen.
- Bottom interior surface of the Continental reach in refrigerator in the prep room. - Door gaskets for chest refrigerator in the bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the front kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex rest-rooms (2).
Correction: Install covered refuse containers for the disposal of feminine napkins in the unisex rest-rooms.
- Physical Facilities in Good Repair
Observation: Threshold at the back door of the prep room is not maintained in good repair
Correction: Resurface the concrete threshold and step to provide a smooth, impervious and easily-cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/21/2016 | Routine | |
| No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese observed cold holding in the right side cold drawer.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (window cleaner) observed without a label.
Correction: Label spray bottles with contents or discard.
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07/17/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/20/2015 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. When the last item of that bag or container is used: ensure a date is written on the tag as required by latest requirement of the Food Code.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Flour container observed unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Deflector inside the ice machine
- Wire shelves in the walk in refrigerator.
- Tray cart in the walk in refrigerator.
- Attachment area of table mixer
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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01/21/2015 | Routine | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Food Prep Reach in Refrig. #2
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and Ground Beef observed cold holding at improper temperature in the cold drawer (right side) under the grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/20/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Continental Reach in Refrig.Ham: Diced: 39, Ground Beef: 38, Walk in Refrig
No violation noted during this evaluation. | 07/14/2014 | Risk Factor | |
- 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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04/07/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding Cold Drawer: Sliced Cheese 40, Beverage Air Reach in Refrig: Sliced Tomatoes: 39, Orzo: 39, Hot Holding: Steam Table: Mashed Potatoes: 140
- Hair Restraints - Effectiveness
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
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the deflector inside the ice machine observed with an accumulation of grime (mold-like substance).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster lids observed open.
Correction: Cover all waste containers when not in continuous use to prevent an attractant/breeding condition for rodents. .
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the deep fat fryer observed with an accumulation of grease 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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01/06/2014 | Routine | |
Food Temperatures, Continued (Degrees F.) Cold Holding: Beverage Air Reach in Refrig: Provolone Cheese: 41, Cold Drawer (under grill) Provolone Cheese: 40, Diced Ham: 36. Hot Holding: Steam Line: Sausage Gravy: 155.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for oysters and clams when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
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08/15/2013 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Cold Drawer: Diced Ham: 41, Cheese: 40, Food Prep Reach in Refrig. #3: Sliced Tomatoes: 38, Chicken
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (French fries).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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05/10/2013 | Risk Factor | |
Food Temps Continued: Cold Holding: Beverage Air Reach in Refrig: Lake Trout: 38 Degrees F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the plywood shelves in the walk in refrigerator are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Seal or coat shelves with a food-grade paint or sealer. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Door gaskets for the glass door reach in, and food prep reach in refrigerators.
- Top plastic panel inside ice 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: Wall in preparation room is not maintained in good repair: coving observed missing on the south wall.
Correction: Replace the coving. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/06/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Corned beef hash observed cold holding at improper temperature in a ice bin in the kitchen.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Knives on the knife rack (5)
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris: - Exterior surface of Beverage Air Reach in Refrigerator
- Door gasket of Continental Reach in Refrigerator
- Bottom surface of salamander broiler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the deep fat fryer in the kitchen, and floor in the hallway had 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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01/30/2012 | Routine | |
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