- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and equipment in the bar has accumulation of syrup like substance and 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of sanitizer and cleaners 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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01/19/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE). (Hamburger stored above mushrooms which might not be cooked to 155 degrees F.)
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
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.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Bar flies present.
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. ( Pest control company scheduled.)
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chlorine 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of odor product are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. ( Container setting on pizza prep work area.)
Correction: Containers of odor product must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/01/2015 | Routine | |
- Food - Washing Fruits and Vegetables
Observation: Vegetables not washed before being offered for sale or service. Tomatoes, peppers and cucumbers.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine container empty.
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. ( Have employees check chlorine level with chloine test strips to make sure chlorine levels are correct.)
- 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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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12/09/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside ofref prep units, shelves, drawer ref and under drawers, and bar areas 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at salad prep was measured at a temperature less than 100°F. Faucet hot water cut off because it leaks.
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. Repair faucet.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dish 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the bar area under equipment 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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10/16/2013 | Routine | |
| No violation noted during this evaluation. | 12/03/2012 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Small cups with no handles used to dispense foods.
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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the walk-in ref shelves and outside of kitchen equipment were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of shelves and equipment at any time when contamination may have occurred to prevent accumulation of grime and debris.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Wiping cloths stored in sanitizing solution above the 100 PPM chlorine limit.
Correction: Wiping cloths must be stored in 25 to 100 PPM chlorine sanitizing solution.
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11/29/2011 | Risk Factor Assessment | |
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