- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The disclosure statement was missing from the menu and one * missing from the beef burgers on the special menu.
Correction: Provide a statement or means to disclose to the consumer that the items with an * are prepared raw, undercooked or to order such as :
*These items prepared raw or undercooked. Consuming raw or undercooked meats or eggs may increase your risk of foodborne illness. Also, add a * to the specials page for *Beef Burgers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-REACH IN REFRIGERATORS - INTERIOR AND EXTERIOR
-SHELVING IN THE KITCHEN
-SHELVING IN THE BAR - CABINET AREA
-OUTSIDE OF THE STOVE-
-INSIDE OF DELIPREP REFRIGERATORS
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the ladies room was measured at a temperature less than 100°F (hot water would not work).
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the located in the following areas are leaking:
-CEILING LEAK IN KITCHEN
-3-VAT SINK AT THE BAR
-ICE WELL BY THE HANDSINK AT THE BAR WITH THE ORANGE IGLOO COOLER IN IT
Correction: Plumbing systems and components shall be maintained in good repair.
- Grease Trap
Observation: The grease trap has a major odor of rotten eggs and was observed not able to be easily cleaned.
Correction: Remove the items and clean the grease trap in and around.
- Toilet Rooms - Enclosed
Observation: Toilet room door self closing door is not working properly. Observed in disrepair.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning:
-FLOORS UNDER 3-VAT
-GREASE TRAP
-FLOORS UNDER AND BEHIND KITCHEN EQUIPMENT
-FLOORS UNDER BAR SINKS
-FLOORS THROUGHOUT THE KITCHEN
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: The back area by the mop sink (hallway) observed cluttered, messy and with debris.
Correction: Clean and reorganize this area. Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/19/2015 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the bar 3-vat sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests (observed roach activity in kitchen - observed fruit flies in kitchen, bar and women's restroom).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Contact the pest control company to address these issues.
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07/22/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. (flour, sugar)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Soup and butter in the WIC cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the unit.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the delitop are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-interior of the reach in
-shelves at the bar
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under the 3-vat in kitchen and at bar 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (bar area cluttered)
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/15/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Gouda cheese & country ham cold holding at improper temperatures
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: Chest freezer door was observed in a state of disrepair and damaged.
Correction: Repair the chest freezer to restore a state of 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: meat slicer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the exhaust hood & shelves below stainless steel prep tables has 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
Observation: All floors and wall behind the cooking area in the kitchen 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.
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12/02/2013 | Routine | |
| No violation noted during this evaluation. | 05/08/2013 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
- door tracks to the sliding door refrigerator
- glass doors to the sliding door refrigerator
- metal shelves beneath the 2 adjacent stainless steel prep. tables
- exterior of the stacked plastic utensil bins
- interior bottom of the 3-door refrigerator (Beverage Air)
- metal rack shelving unit to Right of the deep fat fryer
- sides of the flattop grill (grease accumulation)
- oven door fronts (grease accumulation)
- exterior of the hot pot
Correction: Clean above-cited equipment. Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The caulkline along the left side of the 3-compartment sink adjacent to wall observed deteriorated. Also a hole was observed in the wall inside the Ladies' restroom. Additionally, unfinished wood/ exposed wallboard observed in walkway between the 2 prep. kitchens.
Correction: Replace caulk along edge of sink/ drainboard. Repair the wall inside the Ladies' restroom. Also, repair/ re-finish wall surfaces left in disrepair after the removal of an old walk-in refrigeration unit. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/13/2012 | Routine | |
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