Dishwasher appears to be working properly. Mussels are precooked / frozen.
- Food Storage Containers - Identified with Common Name of Food
Observation: Black pepper?, red pepper, and salt? in paper cups..
Correction: Label containers of foods that cannot be readily identified.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometers in bar top-loading cooler or drawer cooler.
Correction: Provide thermometers in all coolers.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The bar handsink is not secured to the bar counter.
Correction: Secure the bar handsink to the bar counter.
- Equipment - Good Repair and Proper Adjustment
Observation: Duck tape on handles of sieves and whisk.
Correction: Remove broken utensils form service.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The bar cutting board is heavily scratched and scored.
Correction: Replace the bar cutting board to provide a smooth easily cleanable surface.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Dry debris on vegetable peelers hanging on wall shelf.
Correction: Clean and sanitize food equipment between and after use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Frying pans were not observed sanitized after being washed at the 3-vat sink.
Correction: After cleaning and rinsing food equipment, sanitize equipment before use.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: The end of rise-arm spray hose by the dishwasher extends below the flood rim level of the scrap sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the scrap sink.
- Plumbing System Maintained in Good Repair
Observation: Bar soda gun holster not draining.
Correction: Correct drainage problem in soda gun holster drain line.
- Outer Openings - Protected (repeated violation)
Observation: Door closer on kitchen exit door is broken.
Correction: Repair / replace door closer on rear exit door.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the women's restroom. Measured 5-10 foot-candlers.
Correction: Provide at least 20 foot candles of light in the women's restroom.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps in exhaust hood, and dry storage area.
Correction: Replace dead lamps.
- Physical Facilities in Good Repair
Observation: Ceiling panels missing in walk-in cooler area.
Correction: Reinstall missing ceiling panels.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Women's restroom door closer broken.
Correction: Repair / replace broken door closer on women's restroom door closer.
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Cleaning equipment stored at service area handsink,
Correction: Store brooms, mops, and similar items in mop sink area or by rear exit door.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Pump-spray containers of cleaning products not labeled.
Correction: Label containers of toxic products with name of contents.
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02/13/2015 | Routine | |
Discussed proper storage of raw animal foods and RTE foods, and mop sink BFP valve handouts. Low-temperature dishwasher appears to be working properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler..
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE foods and vegetables and fruit..
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb, pork, shell eggs, and poultry during storage by using separate equipment for each type, and/or arranging each type of food in equipment so that cross contamination is prevented.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Open bag of flour in dry storage area.
Correction: Store flour in a sealed container. Recommend a mobile storage bin.
- Temperature Measuring Devices
Observation: No thermometer in bar top=loading cooler.
Correction: Provide a thermometer in the bar top-loading cooler.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: No no-smoking or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking or international no-smoking signs in indoor dining area and/or at front entrance.
- Equipment - Cutting Surfaces
Observation: Bar cutting board is heavily scratched and scored.
Correction: Replace the cutting board to provide a smooth easily cleanable food contact surface.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Accumulation of debris on vegetable peeler.
Correction: Clean and sanitizer vegetable peeler after use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cutting board stored at prep sink faucet.
Correction: Store cutting boards a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Backflow Prevention Device, When Required*
Observation: The rinse-arm hose nozzle extends below the flood rim level of the scrape sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose so the spray nozzle is above the flood rim level of the sink.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility in the beverage station / dishwasher area was blocked, preventing access by employees for easy handwashing.
Correction: provide access to the handwashing sinks during all hours of operation. Remove the cart, mop bucket & mop preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Toilet in women's restroom broken.
Correction: Repair women's toilet.
- Outer Openings - Protected
Observation: Rear exit door closer broken.
Correction: Repair / replace broken door closer.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks.
- Physical Facilities in Good Repair
Observation: Dead lamps in walk-in unit.
Correction: Replace dead lamps in walk-in unit.
- Physical Facilities in Good Repair
Observation: Dead ceiling lights in dry storage and electrical panel areas.
Correction: Replace dead lamps in ceiling light fixtures.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Broken door closer on women's restroom door.
Correction: Repair / replace broken door closer.
- Maintenance Tools - Storing Maintenance Tools
Observation: Maintenance tools stored in such a way that may contaminate food items or clean equipment.
Correction: Store maintenance equipment and tools separate from food items and clean equipment.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Pump-spray containers of cleaning products not labeled.
Correction: Label containers with toxic products with common name.
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02/25/2014 | Routine | |
Discussed Employee Health Policy with Person in Charge .
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: inadequate shelving in walk-in cooler
Correction: Install additional shelves on existing shelving
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: shipping plastic on steam table shelf
Correction: remove shipping plastic
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the pizza prep was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Drainboards
Observation: 3 vat bar sink only has one drainboard.
Correction: add shelving, table and or drainboard for dirty glasses .
- Responsibilities of Owner or Proprietor (corrected on site) (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area.
- Equipment - Good Repair and Proper Adjustment
Observation: accumulation of dust on back of cooler coils
Correction: clean more frequently
- Warewashing Equipment, Cleaning Frequency
Observation: The exterior surfaces of the mechanical warewashing machine are soiled.
Correction: Increase the frequency of cleaning.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at the dishwaher of three vat sink.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris- slicer .
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: ice scoop stored with employee clothing
Correction: store ice scoop on hook or in bin at a different location
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Plumbing System Maintained in Good Repair
Observation: rinse arm hooks broken
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen 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
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the three vat bar sink area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in warewashing area.
- Physical Facilities in Good Repair
Observation: light bulbs not working in hood
Correction: replace dead bulbs, recommend 100 watt bulbs or equivalent fluorescent bulbs
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaning products (pump spray) are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/28/2013 | Routine | |
Purpose of site visit: Evaluate facility for foodservice permit.
- Post "No Smoking" sign.
- Seal perimeter of floor sink below 3-vat sink (bar)
Approved for foodservice permit.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area.
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10/27/2011 | Pre-Opening | |
Purpose of site visit: Evaluate facility for foodservice permit.
Correct the following items:
1) Install castors or 6" legs on bar top-loading coolers.
2) Secure beverage line in bar at least 6" off the floor.
3) Clean refrigeration coils on bar coolers.
4) install covered light at bar handsink to provide a minimum of 20 foot-candles of light.
5) Install coat rack in office or behind kitchen / hallway door.
6) Install an approved back-flow prevention device on the mop sink water line to the chemical mixer / dispenser.
7) Provide metal stem cook's thermometers.
8) Caulk around the bar floor sink below the bar 3-vat sink.
9) Remove shipping plastic from equipment.
10) Repair 4-door prep cooler to maintain food at 41 degrees or less (recommend cabinet at 36-38 degrees).
11) Provide a thermometer in the drawer cooler.
12) Post "No Smoking" sign.
Facility not approved for permit.
Note: Facility drawing updated. Dishwasher OK.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area.
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10/25/2011 | Pre-Opening | |
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