Replace light shield that is missing on light over the microwave and prep table.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer soiled and mold build-up on the inside of the ice machine.
Correction: Empty out and clean/sanitize the inside of the ice machine. Break down and clean the slicer thoroughly after each use.
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03/22/2016 | Risk Factor | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Observed items marked by the consumer advisory that do not need to be marked (Chicken, scrambled eggs, Crab Cakes, etc.). No disclosure statement provided ( Example, "The items are cooked to order.")
Correction: Provide a disclosure statement for all items that can be served partly undercooked and make sure only these items are marked on the consumer advisory.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board of the prep unit heavily scored and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the grout was heavily worn in areas of the kitchen/ Bar. Also observed areas where the tiles were broken or there was standing water.
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 the walls and floors (especially under/behind equipment) in the kitchen and bar in need of cleaning.
Correction: Clean floors and walls in the bar and kitchen (Be sure to get under/behind the equipment).
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10/30/2015 | Follow-up | |
Dish machine was not sanitizing properly, have it looked at. Make sure food is being discarded after the 7 day limit has been reached.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee fail to wash hands after drinking from a bottle and fail to wash hands after changing the chemicals at the dish machine.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking from a bottle of water in the kitchen.
Correction: Drinks in the kitchen are required to have a lid and a straw on them and be stored in a manner that will not contaminate food and food contact surfaces.
- Thawing (corrected on site)
Observation: Observed meats sitting out thawing.
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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Observed items marked by the consumer advisory that do not need to be marked (Chicken, scrambled eggs, Crab Cakes, etc.). No disclosure statement provided ( Example, "The items are cooked to order.")
Correction: Provide a disclosure statement for all items that can be served partly undercooked and make sure only these items are marked on the consumer advisory.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed unsealed wood throughout the kitchen and bar area.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Wood must be removed or sealed so that it is easily cleanable,
- Responsibilities of Owner or Proprietor
Observation: Observed the door to the nonsmoking area locked from the outside.
Correction: The door must remain unlocked during business hours for patrons to be able to enter the building into a nonsmoking area.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the gasket of the walk-in cooler torn.
Correction: Replace gasket/seal of the walk-in.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board of the prep unit heavily scored and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer soiled and in need of cleaning.
Correction: Clean equipment thoroughly after each use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed mold build-up in the ice machine.
Correction: Empty out ice machine and clean/sanitize the inside.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed in need of cleaning: the walk-in floor, the inside of the 2 door freezer, the gaskets to the refrigeration units, and the inside of the microwave.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee putting away dishes from the dish machine after the dish machine had already been tested and was not sanitizing properly.
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.
- Lighting, Intensity (repeated violation)
Observation: Observed a light fixture out in the kitchen.
Correction: Replace light bulbs.
- Physical Facilities in Good Repair
Observation: Observed the grout was heavily worn in areas of the kitchen/ Bar. Also observed areas where the tiles were broken or there was standing water.
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 the walls and floors (especially under/behind equipment) in the kitchen and bar in need of cleaning.
Correction: Clean floors and walls in the bar and kitchen (Be sure to get under/behind the equipment).
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10/05/2015 | Routine | |
Observed sewage backing up in the kitchen and the bathroom. Water came up out of the drain while using the dish machine. Cease operations until the problem is resolved and contact the health department once the problem is fixed.
No violation noted during this evaluation. | 08/20/2015 | Other | |
Door to non-smoking area still locked during business hours, but has been fixed. Keep door unlocked during operating hours.
No violation noted during this evaluation. | 07/24/2015 | Follow-up | |
Door to nonsmoking area is locked and is broken, so the nonsmoking area is not accessible from the outside of the facility. The door needs to be fixed and unlocked during business hours for patrons to access the nonsmoking area.
No violation noted during this evaluation. | 07/10/2015 | Complaint | |
Facility could use some cleaning under and behind equipment (floors and walls), the light fixtures and the outsides of the equipment (fryers, grill, freezer) are also in need of cleaning (accumulating dust). Wooden board on dry storage shelf needs to be removed or sealed, so that it is an easily cleanable surface. Grout is missing and standing water is accumulating on the floor in the bar, hole in the corner of the wall in the bar needs to be repaired. Dish machine is not working properly, water is draining during the rinse cycle unless the plug is pushed down manually.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed milk stored at the bar at 47 degrees.
Correction: Make sure food is stored below 41 degrees. Milk was discarded.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Observed several foods in the walk-in that exceeded the 7 day time limit (Cheese Sauce, Chili, Milk, Meatballs [wrong date]).
Correction: Make sure foods are discarded after 7 days.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed build-up of mold/mildew inside the ice machine. Observed some utensils soiled on the clean dish storage rack.
Correction: Empty out ice machine and clean/sanitize the inside, do this every couple weeks. Make sure all utensils are cleaned thoroughly after each use.
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05/07/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/30/2014 | Risk Factor | |
Ok for permit.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Ice machine still has mold in it.
Correction: Empty out machine and clean and sanitize the inside. Monitor regularly or set up a routine for cleaning it.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: 3 compartment sink is leaking.
Correction: Call maintenance to repair faucet.
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09/22/2014 | Follow-up | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Milk in refrigerator past expiration date.
Correction: Discard milk.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Aluminum foil and wood used on shelves, no longer easily cleanable.
Correction: Remove aluminum foil and seal/remove wood.
- Equipment - Cutting Surfaces
Observation: Cutting board on prep machine and stand alone cutting boards are heavily scored.
Correction: Replace or resurface cutting boards.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Utensils and pans on clean rack are heavily soiled.
Correction: Need to be cleaned before use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Inside of dishmachine dirty and shelves in walk-in are soiled.
Correction: Both the shelves and the dishmachine need to be cleaned.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Mold found in ice machine dripping down.
Correction: Discard all ice and clean machine.
- Non-Food Contact Surfaces (corrected on site)
Observation: Microwave soiled.
Correction: Needs to be cleaned routinely.
- Plumbing System Maintained in Good Repair
Observation: 3 compartment sink is leaking.
Correction: Call maintenance to repair faucet.
- Lighting, Intensity (repeated violation)
Observation: 4-20 foot candles in kitchen area.
Correction: Lighting needs to increase to 50 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Large accumulation of dust and debris on floors and equipment in kitchen.
Correction: Clean floors under equipment, clean walls of grease and dirt.
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09/09/2014 | Routine | |
No violations noted.
No violation noted during this evaluation. | 03/17/2014 | Risk Factor | |
Good work. Annual permit issued.
- Lighting, Intensity (repeated violation)
Observation: During follow up inspection: light intensity increased to approximately 20 foot candles max in kitchen.
Correction: Make plans to replace or increase lighting to 50 foot candles or more throughout kitchen.
- Lighting, Intensity (repeated violation)
Observation: Found 4-13 foot candles light in kitchen.
Correction: Provide 50 foot candles throughout kitchen.
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10/15/2013 | Follow-up | |
Glove use observed. Date labels observed. 200+ ppm QAC at bar sink. Permit expires 10/31/13. Violations must be corrected before new permit will be issued.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Menu states burgers "cooked to your liking", no consumer advisory.
Correction: Provide consumers advisory for burgers and eggs.
- Sanitizing Solutions, Testing Devices
Observation: No test kits for dishmachine (chlorine) and bar sink (QAC).
Correction: Provide and use test kits to assure sanitizer concentration.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Found no sanitizer in dishmachine.
Correction: Repair sanitizer feed, discontinue use of dishmachine until repaired.
- Hand Drying Provision
Observation: Found no towels at handsink in kitchen.
Correction: Provide hand towels in dispenser at handsink.
- Lighting, Intensity
Observation: Found 4-13 foot candles light in kitchen.
Correction: Provide 50 foot candles throughout kitchen.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Found extensive accumulation of grease and debris on floors, walls, ceilings, hood, shelves.
Correction: Clean and keep clean - replace missing/darkened ceiling tiles.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Found wood boards on toilet tanks.
Correction: Provide nonabsorbent lids (porcelain) and self closer.
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10/01/2013 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the kitchen cold table/low boy refrigeration unit. This violation has been abated. Thank you.
No violation noted during this evaluation. | 02/07/2013 | Follow-up | |
This is a reinspection for the proper temperature of foods in the cold table/low boy and the walk-in vault. The temperature of foods in the low boy/cold table exceeded 41 degrees. These foods have been in the unit overnight. Recommendation: do not used these foods for sale/consumption. A reinspection will be done on or around 2/5/13. Store foods in a refrigeration unit capable of maintaining foods at a temperature of 41 degrees or below.
No violation noted during this evaluation. | 02/04/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed foods on the cold table exceeded 41 degrees in temperature (cut tomatoes 46 degrees, bags of individually wrapped shredded cheese 47 degrees). Observed foods in the same low boy refrigeration unit that exceeded 41 degrees (raw chicken breast-2 lexans-47 degrees, ham 44 degrees, turkey 44 degrees. Observed foods in the walk-in vault that exceeded 41 degrees ( 2 containers of wings 50 degrees, container of fresh fish 49 degrees, container of fresh salmon 48 degrees, container of raw pork chops 49 degrees, container of she crab soup 49 degrees).
Correction: Do not use these foods for sale/consumption. Have the refrigeration units serviced (per the cook, the unit on top of the reach-in that controls temperature in walk-in vault freezer). Foods were in units overnight. Per cook, foods will be discarded.
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01/30/2013 | Risk Factor | |
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