Provide a scoop with a handle for dispensing sugar. No critical violations found today. This is a big improvement from last inspection. Hood system and walk in freezer found very clean today. Pay attention to the areas noted today. Permit issued.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. (sugar, flour)
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Leak from small Victory reach in. Caulk around fitting to ice machine has deteriorated.
Correction: Repair leak. Replace old caulking.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board found 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. PIC discarded.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer baskets, pizza screens.
Correction: Clean and sanitize these surfaces for food contact.
- 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: can opener holder, panini grills in storage, wheels of equipment,top of dishmachine, pipes in dish area, drip trough area to flat grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Drain pipe from ice machine had been taped but fell off. Waste water flowing across floor.
Correction: Properly attach drain pipe.
- Light Bulbs Protective Shielding
Observation: Light shield missing inside walk in.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Pieces of tile have fallen off the wall behind the cookline.
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: French drain and floor drains are dirty and not easily cleanable in the state in which found. Mildew found on wall of dish area and on spray hose faucet. Floor by NuC02 tank found dirty.
Correction: Drains to be cleanable and cleaned. Clean other areas mentioned.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/28/2016 | Routine | |
Too many critical violations today. Management to ensure all workers are trained properly. Teamwork is essential. Most of the critical violations were corrected on site. Some other areas that need attention are: handsink faucet handles are soiled, water is standing inside make table, gap exists in hood directly above chargrill and hood filters are dirty, drip tray to grill is dirty, drip tray to old stove flat top is dirty, floor drains in dish area are dirty. Grease filter machine to be protected in storage. Top of dishmachine is dirty. Thawing must be done under cold running water after immersing food in water. This was corrected today. Next inspection will be a routine inspection for permit renewal. Step up cleaning and concentrate on risk factor correction. I will expect improvement at next visit.
- 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 refrigeration unit. Raw eggs over celery, raw fajita meat over lettuce in walk in.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Chili was found at143 F.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Cook reheated to 165 F in the microwave. Stirring is very important when using the microwave.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Undercooked bacon found on top of stove. It was 69.2 F. It had been left out over night.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Cook discarded. We discussed the need for bacon to be crisply cooked or held in refrigerator after par cooking.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chili in the refrigeration unit is 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) (repeated violation)
Observation: The prepared ready-to-eat (RTE) pumpkin filling in the refrigeration unit was not discarded by the ""consume by"" date. It had a date of 10/28.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:slicer and hand held grater.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener and tea basket found soiled.
Correction: Clean these surfaces at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Stainless steel cleaner stored beside deli papers and food bags.
Correction: Store separately.
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11/18/2015 | Risk Factor | |
Inspection conducted with manager in training. Protect grease filter machine
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Hummus found with mold.
Correction: Ensure food is safe and unadulterated. PIC discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored over ready to eat foods in walk in and reach in.
Correction: PIC corrected.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Black beans and in house ranch dressing found without dates.
Correction: Mark with dates of opening or preparation.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener found dirty. Interior of ice machine has slime.
Correction: Clean more frequently. Clean and sanitize ice machine.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishmachine was not sanitizing at the minimum of 50 ppm as per data plate..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue using machine. PIC called service tech.
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06/29/2015 | Risk Factor | |
New diamond plated keg walk in floor has been installed. An alarm has been installed on dishmachine. Cleaning is still needed in some areas. Continue to take care of these. Permit issued.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken wings. Wings were not immersed.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Wings were once again found undated.
Correction: Worker placed appropriate date on product.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Drainstopper inadequate for bar 3-c sink.
Correction: Provide working drainstopper.
- 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: wheels to fryers, compressor area to fry side make table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Black stickty residue on floor in several locations. Floor drain under 3-c sink is dirty. Piping and wall under dishtable are dirty.
Correction: Clean thoroughly.
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04/03/2015 | Follow-up | |
Creamers in bar refrigerator were 36 F. New compressor was installed. Unit is working fine.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. (sugar, salt)
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the keg walk in shelves are not corrosion resistant, nonabsorbent, and/or smooth because of the cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Drainstopper inadequate for bar 3-c sink.
Correction: Provide working drainstopper.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following nonfood areas found dirty: fryer wheels, tubes inside beer walk in, shelves in beer walk in, can opener holder, compressor area to fry side make table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Coffee filters, aluminum pans
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several holes in wall by handsink. Keg walk in floor is in disrepair to the point it is no longer cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. I want a commitment from company as to when floor will be repaired. This is needed before permit can be issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Fan grills in keg walk in are dusty. Floor drain and piping under dishtable are soiled.
Correction: Clean.
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02/23/2015 | Follow-up | |
New GM has taken over in the last 2 weeks. Permit for restaurant expires 4/30/15. Have a plan of action for beer walk in floor. We discussed employee health. Review policy with staff. We are in the middle of flu season. New procedure for bacon. Ensure all workers involved know. I will do a quick follow-up for refrigerator at bar. I intend to come at a later time to ensure the other violations have been addressed and to renew permit. You may call to set up this visit.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (sugar, salt)
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)
Observation: Bacon found at room temperature. Reach in at bar was 48 F.
Correction: Only crisply cooked bacon can remain at room temperature. PIC placed into refrigerator. Bartender relocated 1/2 & 1/2 and whipped cream.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) wings in the refrigeration unit are 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the keg walk in shelves are not corrosion resistant, nonabsorbent, and/or smooth because of the cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard.
- 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Drainstopper inadequate for bar 3-c sink.
Correction: Provide working drainstopper.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel french fry containers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following nonfood areas found dirty: fryer wheels, tubes inside beer walk in, shelves in beer walk in, can opener holder, compressor area to fry side make table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Coffee filters, aluminum pans
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Several holes in wall by handsink. Keg walk in floor is in disrepair to the point it is no longer cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. I want a commitment from company as to when floor will be repaired. This is needed before permit can be issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Fan grills in keg walk in are dusty. Floor drain and piping under dishtable are soiled.
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners were 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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02/04/2015 | Routine | |
Training for 11 employees and manager. Discussed employee health reporting requirements - presentation on recent outbreaks associated with employees coming to work while ill and provided handout on the requirements. Did a "Glitter Bug" handwashing demonstration with the employees.
No violation noted during this evaluation. | 09/25/2014 | Training | |
Observed cooling wand being used to cool hot soup - works best if you let the soup cool to about 140°F before you put the cooling wand in the product you want to cool.
Hand wash practices improved during inspection. Server washed hands after handling dirty wares. Cook washed hands when changing gloves after handling raw chicken.
Server scooped ice with cup - always use the scoop and keep the handle of the scoop out of the ice.
The consumer advisory on the new menu is not exactly correct. The advisory has to identify the food of animal origin that is offered undercooked or raw and remind the consumer of the potential risk of consuming undercooked food of animal origin. Your menu has asterisk (*) beside the menu item that directs the consumer to the reminder statement statement on the menu but the item "Hound Steak Salad*" with the * at the end doesn't disclose which food is undercooked - it's probably the steak but it could be raw egg in the dressing, etc.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees did not wash hands before putting on single-use gloves to prepare food.
Correction: Discussed requirement. Employees washed hands when changing gloves during remainder of inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee chewing gum in food prep area. Open drink in use in food prep area.
Correction: Employees may not chew gum or drink from an open cup in work areas because food and surfaces can be contaminated with saliva while chewing or from hand to mouth contact during these activities. Employee discarded gum and drink.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees handled lettuce and lemons with bare hands.
Correction: Discussed requirement. Lettuce was discarded. Train/re-train employees on requirement to avoid bare hand contact with ready-to-eat food.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap at bar hand sink.
Correction: Soap dispenser was refilled.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No hand wash sign at bar hand sinks.
Correction: Provided hand signs.
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08/14/2014 | Risk Factor | |
Permit issued.
No violation noted during this evaluation. | 05/21/2014 | Follow-up | |
Facility is cleaner than previous inspection - continue cleaning in areas noted. 30 day permit expires 5/25/2014. A follow-up inspection is needed prior to issuance of the annual permit.
- Food Storage - Clean and Dry Location
Observation: Boxes of frozen food on walk in freezer floor.
Correction: Store boxes of food on shelves.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: TCS foods prepared and held >7 days in cooler. Soup date marked 5/4 and Buffalo Dip 5/5.
Correction: PIC discarded TCS foods prepared and held >7 days in cooler.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact surfaces found soiled: sides of cooking equipment, shelf under prep table and under grills, cooler compressor grate/cover.
Correction: Clean these areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mop sink area and floor/drain under dishmachine are not clean.
Correction: Clean these areas.
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05/14/2014 | Routine | |
An evaluation for permit issuance to new owner. All cold, cook, and hot hold temperatures were satisfactory. Initially found no sanitizer in dishmachine, corrected by new bucket and primed - 50+ ppm. Issued 30 day permit to new owner.
No violation noted during this evaluation. | 04/25/2014 | Other | |
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