Permit Issued
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the floor in the walk-in cooler buckling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed grease and food debris on the floor in the grill area.
Correction: Clean.
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07/23/2015 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: Observed employee talking on their cell phone then immediately put on gloves without washing hands.
Correction: Hands must be washed after they have been contaminated.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed an employee preparing sandwiches with only one glove on their hand. The ungloved hand did come in contact with ready to eat food.
Correction: No bare hand contact with ready to eat foods.
- Gloves - Use Limitation
Observation: Observed an employee answer the phone with gloved hands and not change the gloves before returning to food prep.
Correction: Change gloves once they become contaminated.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed the soups and other hot items from the grill from the previous night at temperatures up to 68°F.
Correction: These products were discarded. Cooling must be done properly.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Observed the consumer advisory on items such as BLT (no meat other than bacon), chicken, meatloaf, shrimp, pulled pork, Cornish hens as well as the burgers, steaks and fish. Several of these items are not cooked to order or under cooked.
Correction: Correct menu to properly reflect items that are under cooked or cooked to order.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food splatter in the microwave ovens. Also, observed the 2 compartment sink and the hand sink near the dish machine filthy.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Observed the floor in the walk-in cooler buckling.
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: Observed grease and food debris on the floor in the grill area.
Correction: Clean.
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07/08/2015 | Routine | |
| No violation noted during this evaluation. | 03/24/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed water bottles at all the work stations. Also, one employee was chewing something possibly gum and preparing food.
Correction: Drinks must have a lid and a straw and should not be on cutting boards. No eating or gum chewing. Corrected by discussing with the chef.
- Critical: Cooling* (corrected on site)
Observation: Observed several TCS foods that were put in a chart to cool after the previous day at temperatures between 45-52°F
Correction: Product was discarded.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed a residue in the ice tea dispenser nozzle.
Correction: Cleaned.
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12/16/2014 | Risk Factor | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed cases of foods on the floor in the upstairs freezer.
Correction: Store 6 inches off the floor.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the handle broken on the hot holding cabinet. The door was kept shut with tape.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed the can opener filthy.
Correction: Clean and sanitize.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed the faucets not working on the hand sink near the dish machine.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed filth on the floors under equipment and on the ceiling tiles, cob webs around the windows and general dust and dirt on the walls.
Correction: Clean
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09/18/2014 | Follow-up | |
- Gloves - Use Limitation
Observation: Observed an employee wash his gloves.
Correction: Replace gloves if they become contaminated.
- Food Storage - Clean and Dry Location
Observation: Observed cases of foods on the floor in the upstairs freezer.
Correction: Store 6 inches off the floor.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed that on the menu the eggs, hamburger and the tuna which are undercooked or cooked to the customers request were not disclosed. There was the reminder statement at the bottom of the menu.
Correction: Provide the "*" next to the menu items and indicate that they are either under cooked or cooked to order.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the handle broken on the hot holding cabinet. The door was kept shut with tape.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed the can opener filthy.
Correction: Clean and sanitize.
- Plumbing System Maintained in Good Repair
Observation: Observed the faucets not working on the hand sink near the dish machine.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed filth on the floors under equipment and on the ceiling tiles, cob webs around the windows and general dust and dirt on the walls.
Correction: Clean
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09/09/2014 | Routine | |
Discussed gasket conditions on cold hold units. Dishmachine - 183 degrees at 20 psi final rinse. Gloves worn.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Found 3-5 gallon containers of cheese sauce in walk-in at 67 degrees marked 6/12. Maximum 6 hours to obtain 41 degrees.
Correction: Please use proper cooling techniques to reach 41 degrees. Product was voluntarily discarded.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found shelf and top of cook and holding units not clean.
Correction: Please keep these surfaces clean (equipment was cleaned).
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Found utensils stored in plastic pans not clean.
Correction: Please use clean storage containers for clean utensils (pans were cleaned).
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06/13/2014 | Routine | |
Gloves worn. Discussed cleaning schedule for kitchen equipment. Dessert cooler was not operating properly. Maintenance person called. Dishmachine - 184 degrees at 20 psi final rinse kitchen, 184 degrees final rinse at bar machine. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
- Critical: Cooling* (corrected on site)
Observation: Found tray of cut pork loin and pan of mashed potatoes at 84-87 degrees after two hours.
Correction: Cooling foods to be below 70 degrees after 2 hours. Please cool all foods to 70 degrees in 2 hours and then to 41 degrees after 4 more hours (all food was voluntarily discarded).
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04/01/2014 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed practice of saving egg mixture for more than 24 hours. All egg mixtures to be discarded in the future per kitchen management. Dishmachine - 181 degrees at 20 psi. 3 compartment sink - Quat sanitizer.
No violation noted during this evaluation. | 01/27/2014 | Risk Factor | |
No risk factor violations observed. Gloves used. Discussed labeling requirements for ready to eat food and proper holding times. Dishmachine - final rinse 181 degrees at 24 psi.
No violation noted during this evaluation. | 10/15/2013 | Risk Factor | |
Follow up on dishmachine at bar - final rinse 186 degrees (black tape).
No violation noted during this evaluation. | 08/05/2013 | Follow-up | |
Gloves worn. Discussed date marking and equipment cleaning. Main dishmachine - 182 degrees final rinse.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Found sanitizing cycle of dishmachine at the bar would not reach sanitizing temperature.
Correction: All kitchen equipment to be sanitized. Have tech repair or replace the bar dishwasher.
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07/29/2013 | Risk Factor | |
Gloves worn. Discussed need for more thorough cleaning of kitchen equipment, cook line floor and shelf to be raised by hot hold unit in kitchen. Annual permit inspection. Dishmachine - 188 degrees at 20 psi final rinse. 3 compartment sink - Quat sanitizer - 200+ ppm/test strips (ok).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Found employee in kitchen eating food products during prep.
Correction: No eating it to take place in kitchen during food preparation. Employee ceased eating.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Found 6 wet towels on prep table.
Correction: All wet towels to be stored in sanitizer buckets when not in use. All towels were removed from kitchen.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Found containers of food in walk-in box out of date.
Correction: All food over 7 days to be discarded. All food was discarded.
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05/14/2013 | Routine | |
Standardization training inspection with another EHS.
No violation noted during this evaluation. | 02/06/2013 | Training | |
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