Thermometers need to be in all units and accessible and easily readable
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The hot dogs in the walk in and the wings in the sauce and the cooked wings without sauce in the pepsi fridge were not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Pepsi fridge that was working was not holding temperature at 41 or below, the 2nd Pepsi refrigerator unit was observed broken - being repaired
Correction: the 3 dr make unit was also observed unable to hold proper cold holding temperature and had a leak, observed water pooling on bottom of unit and in a container in unit.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed inside of chest freezer with accumulation of ice.
Correction: Clean the surfaces at a frequency necessary to prevent accumulation of soiled residues or accumulation of ice.
- Critical: Animals - Prohibiting Animals* (repeated violation)
Observation: Fruit flies were noted in bar area of the establishment
Correction: Prohibit all live animals on the premises of the food establishment. pests carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Pests may deposit waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Increase cleaning frequency and deep clean bar area.
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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06/24/2015 | Follow-up | |
CFM needs to re-cert this Fall
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between (ice scoop). In-use utensils improperly stored between use (large pizza spatula).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Cover pizza and other food products in refrigeration units to prevent possible contamination.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken wings, pizza sauce, shredded cheese, sliced cheese, lettuce, multiple sliced deli meats, sour cream, sliced tomatoes, cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. If within 4 hour period moved to adequate cold holding unit, if over 4 hour period, discard food products.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The hot dogs in the walk in and the wings in the sauce and the cooked wings without sauce in the pepsi fridge were not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: Some of the sliced deli meats in the walk in refrigerator and the 3 dr make unit were inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Sanitizing Solutions, Testing Devices
Observation: Quat test strips were observed unusable.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The Pepsi fridge that was working was not holding temperature at 41 or below, the 2nd Pepsi refrigerator unit was observed broken - being repaired
Correction: the 3 dr make unit was also observed unable to hold proper cold holding temperature and had a leak, observed water pooling on bottom of unit and in a container in unit.
- Non-Food Contact Surfaces
Observation: Observed inside of chest freezer with accumulation of ice.
Correction: Clean the surfaces at a frequency necessary to prevent accumulation of soiled residues or accumulation of ice.
- Insect Control Devices; Design and Installation (corrected on site)
Observation: Insect control device is located over equipment and near pitchers where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the at the bar handwashing sink.
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
- Critical: Animals - Prohibiting Animals*
Observation: Fruit flies were noted in bar area of the establishment
Correction: Prohibit all live animals on the premises of the food establishment. pests carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Pests may deposit waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Increase cleaning frequency and deep clean bar area.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizer tablets were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/10/2015 | Routine | |
Dish area much cleaner. Temperature and cooling logs maintained. Recommended for permit renewal. Permit issued.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
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04/08/2015 | Follow-up | |
Dishwasher observed at proper chemical concentration but inside of machine still needs to be cleaned. Cleaning still needed throughout facility, as noted on previous inspection. Not recommended for permit renewal until cleaning has been completed.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was too strong. Sanitizing bucket observed at 400ppm quats, employee states she placed two tablets in the container. Reviewed how to use a test kit and diluted to 200ppm.
Correction: Use the quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the guard and attachment arm on Hobert mixer had accumulations of grime and debris.
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 (repeated violation)
Observation: Walls in the kitchen, near pizza oven, prep unit, slicer table and triple sink all noted in need of cleaning.
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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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03/20/2015 | Follow-up | |
Left temperature logs, cooling logs and reviewed cooling procedure with staff. Calls made for repairs to dishwasher and prep unit.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The package of moldy salami observed in the prep unit is unsound. Employee discarded item.
Correction: Ensure food is safe and unadulterated.
- Critical: Cooling* (corrected on site)
Observation: Chicken wings in pepsi fridge noted not being adequately cooled to prevent the growth of harmful bacteria. Wings observed between 48°F-50°F, employee states they were cooked the previous day, placed into 5-gallon container and placed in refrigerator. Wings discarded and cooling procedure reviewed with staff.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes in prep unit observed at 45°F, cold holding at improper temperatures. Prep unit observed at 55°F, manager states that the compressor was cleaned and freon added to unit that morning but was not observed ccold holding properly at all during inspection. All food is removed from unit every night and restocked every morning (unit will freeze items if left over night), so all food moved back to walk-in.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration units are not properly dated for disposition after opening. No date marking observed on any prepared items.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Dishwasher observed at 0ppm Cl.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too strong. Sanitizing bucket observed at 400ppm quats, employee states she placed two tablets in the container. Reviewed how to use a test kit and diluted to 200ppm.
Correction: Use the quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the guard and attachment arm on Hobert mixer had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the ladies restroom was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- 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. No sign at front hand washing sink in bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Hole observed in wall behind meat slicer, thus not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the kitchen, near pizza oven, prep unit, slicer table and triple sink all noted in need of cleaning.
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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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03/11/2015 | Routine | |
Follow-up inspection. Fruit flies still observed. Food handler cards observed. Managers have taken the course but have not received their certificates. Permit will be assigned once certificates are received.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests. Live fruit flies observed on the walls, near the drains and throughout the kitchen and bar areas.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/18/2014 | Follow-up | |
Permit, business license and conspicuously displayed to the public. Certified food manager's certificate not observed (has not received it yet but took the examination and passed). Food handler's card not observed. Not recommended for permit. Will re-inspect on 11/18/14
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests. Live fruit flies observed on the walls, near the drains and throughout the kitchen and bar areas.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Gray colored, slimey textured decaying food observed in the drains in the bar area and in the food catch tray of the dishwasher in the kitchen
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Animals - Prohibiting Animals*
Observation: One brown colored, curly haired dog was noted in the outdoor seating area of the establishment
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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11/03/2014 | Routine | |
Advised food worker to take the food handler's course. Temperature logs not maintained by kitchen staff. Condensate still leaking into a container in the three door lowboy refrigerator in the kitchen. CFM not present. Advised worker of Food Manager class schedule. Will return on or about August 13, 2013
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line servicing the three door lowboy was emptying liquid waste directly onto the bottom surface of the unit and also into a clear plastic container.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the surface.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests. Live fruit flies observed flying around and resting on the surfaces in the bar area.
Harborage conditions exist. Dirty, cloudy colored standing water observed in the keg refrigerator in the bar area. Standing water and decaying food observed in the drain in the bar area.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/06/2014 | Follow-up | |
Advised operator that the handwash sink is for handwash purposes only. Gave online food handlers course flyer to operator. Advised operator to do a thorough cleaning to eliminate harborage conditions of fruit flies. Dishwasher and food temperature charts left with operator
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- 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.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) limes with their bare hands while garnishing a drink.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Sliced turley, sliced ham and meatballs all cold holding at improper temperatures of 44-46°F in the three door lowboy refrigerator in the kitchen. Food has been in said unit for 90 minutes as per operator's statement. The ambient temperature of the unit was 46°F at the time of inspection. Food items removed and held in adequate refrigeration.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the three door lowboy was emptying liquid waste directly onto the bottom surface of the unit and also into a clear plastic container.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the surface.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in the female toilet facility.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests. Live fruit flies observed flying around and resting on the surfaces in the bar area.
Harborage conditions exist. Dirty, cloudy colored standing water observed in the keg refrigerator in the bar area. Standing water and decaying food observed in the drain in the bar area.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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07/24/2014 | Routine | |
Establishment in compliance with follow-up requirements. Certified food manager to be present at all times of operation. Will drop off permit 5/9/14.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment. One unit observed out of temperature at the time of the inspection
Correction: Maintain accurate temperature logs.
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05/08/2014 | Follow-up | |
Spoke with manager regarding food manager's class, left schedule. Spoke with manager regarding maintaining accurate temperature logs. Operator to obtain new dumpster or to have plug put in. CFM reminded to be in establishment at all times of operation. Will investigate permit information.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: SLiced sausage, tuna salad, meatballs, sliced pastrami, sliced ham, sliced turkey and shredded cheese were observed cold holding at improper temperatures of 54-56°F. Foods have been in said area for 3 hours as per operator's statement.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food items removed from unit and held in the walk-in refrigerator.
- Cooling, Heating, and Holding Capacities
Observation: The three door lowboy refrigerator was overstocked and is not sufficient in capacity to meet the food storage demands of the establishment. Ambient temperature in unit observed to be 60°F.
Correction: Provide additional cold holding units necessary to maintain food items at 41°F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment and Utensils, Air-Drying Required
Observation: Glasses were found double stacked after cleaning and chemical sanitization in the bar area.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container in the outdoor storage area, used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Accumulation of mice droppings observed on the bottom surface of the storage cabinet under the pepsi refrigerator and next to the three door kegerator in the bar area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment. One unit observed out of temperature at the time of the inspection
Correction: Maintain accurate temperature logs.
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04/30/2014 | Routine | |
Spoke with owner and he is going to sign up daytime cook for Certified Food Managers class. Need to defrost chest freezer. Will bring Time as a Public Health control form for pizza to be filled out and kept in file. Proper cooling procedure and hand washing observed. New Food Code changes given and New Form 1-B issued. All food handler cards up-to-date. Recommended for permit renewal. Permit issued.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection. CFM not on site at beginning of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Pizza is cooked and sits out to be reheated as slices are ordered. Current kitchen manager has only been holding pizza about 30 mins before disposing. I explained Time as a Public Health control to cook and will drop off form to be filled out so written policy will be in place.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf above prep unit and several painted areas around bar are no longer corrosion resistant, nonabsorbent, and/or smooth.
Correction: Repaint surfaces so they are smooth and easily cleanable. 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 top/front of ticket printer in kitchen, rack above prep table, hood filters and black air vents in kitchen had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse has no drain plug.
Correction: Replace the drain plug to the refuse container, to help prevent rodent activity.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering (several white floor tiles and ramp into walk-in refrigerator) in kitchen are not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Reseal ramp into walk-in to allow for proper cleaning.
- Physical Facilities in Good Repair
Observation: Floor in walk-in and wall behind prep table observed cracked, thus not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/24/2014 | Routine | |
No violations at time of inspection.
No violation noted during this evaluation. | 03/28/2013 | Routine | |
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