discussed exclusions and restrictions
discussed prop glove use and handwashing procedures
ready to eat foods were handled with proper glove, utensil use
employees knowledgeablemto food safery questions
food products received from approved sources
- phfs in coolers were holding at 44-46f.
phfs shall be cold held at or nelow 41f
phfs were cooked, reheated, thawed and date marked properly
raw animal foods were properly stored in a manner to prevent cross contamination
consumer advisory observed in menu
chemical spray bottles were properly labeled to prevent chemical contamination
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01/11/2016 | Critical Control Point Inspection |
- In-use utensils are improperly stored. observed non handle scoop being used tomscoop ice from ice bin.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. discontinue using non handled scoops to prevent possible cross contamination
- TCS foods were not being held at the proper temperature. phf (ex=sliced cheese, diced chicken, raw meats) were holding at 44 and 46 in the cooler drawers
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. refrigeration company will be comtacted
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. providemchlorine test strips (50-200ppm)
- The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. ltdm had a chlorine comcemtration of 0ppm. in rear food preparation area.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. ensure concentration is 50-200ppm. until repaired, use 3-compartment sink
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. thorpughly clean amd sanitize intwrior of micrpwave to remove build-up
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. provide soap at bar area.
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01/11/2016 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed handwashing procedures with PIC
Ready to eat foods were handled with proper glove, utensil use
Employees knowlegeable to food safety questions
Food products received from approved sources
- shredded cheese was holding at 50F in the bottom of the prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were reheated, cooled, thawed and date marked properly. Discussed cooking and hot holding procedures
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
chemicals were properly stored in a manner to prevent chemical contamination
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09/03/2015 | Critical Control Point Inspection |
- In-use utensils are improperly stored. Discontinue storing ice scoops directly in contact with ice.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- TCS foods were not being held at the proper temperature. Shredded cheese was holding at 50F in the bottom of the prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Item placed into alternate cooler.
- Observed re-use of single-service or single-use articles. Observed washed lemons being stored in cardboard boxes and sauce being stored in opened can.
Single-service and single-use articles may not be reused. Properly store all food products in food grade contaners.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Did not observe soap at bar area handwashing sink.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed a build-up of dirt and debris.
thoroughly clean floors in hard to reach areas (under/behind equipment) to remove build-up.
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09/03/2015 | Standard Inspection |
- In-use utensils are improperly stored. Discontinue storing utensils inbetween equipment.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- TCS foods were not being held at the proper temperature. PHF's (ex=raw meat, raw fish, mayo dressings) were holding at 45F in the bottom of the prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Manager will contact refrigeration company.
- Critical: Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. Thermomter was reading 20F in ice water.
provide an adequate supply of properly calibrated metal stem probe thermometers (0-220F).
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. During inspection, the bar area LTDM had a chlorine concentration of 0ppm.
Ensure chlorine concentration is 50-200ppm. Until repaired, manually sanitize dishes and utensils or use alternate LTDM.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize meat slicer to remove build-up.
- Critical: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
provide soap at front bar area handwashing sink.
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02/10/2015 | Standard Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures
- Observed no soap at bar area handwashing sink.
Ensure there is handsoap accessible at all times for easy accessibility of handwashing
Employees knowledgeable to food safety questions
Food products recieved from approved sources
- PHF's were cold holding at 45F in the cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth.
- Thermometer was reading 20F in ice water.
Ensure facility has an adequate supply of properly calibrated metal stem probe thermometers (0-220F).
PHF's were cooled, thawed and date marked properly. Discussed cooking, thawing, reheating and hot holding
Raw animal foods were properly stored in a manner to prevent chemical contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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02/10/2015 | Critical Control Point Inspection |
Employees are knowledgeable to exclusions and restrictions
Discussed proper glove use and handwashing procedures
Ready to eat foods were handled with proper glove, utensil use
Employees are knowledgeable to food safety questions
Food products received from approved sources
- PHF's in the cooler were holding at 44F to 45F.
PHF's shall be cold held at or below 41F.
PHF's were date marked, cooled, thawed and cooked properly. Discussed hot holding and reheating.
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly labeled and stored in a manner to prevent chemical contamination
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08/12/2014 | Critical Control Point Inspection |
- Observed the facility using or serving raw fruit and or vegetables without properly washing them. Per conversation with employees, the bar staff and kitchen staff do not wash produce used for beverages at bar.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=raw fish, bleu cheese dressing, tartar sauce) was holding at 44F to 45F in the prep line reach-in cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Temperature of cooler adjusted.
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips (200-400ppm).
- Observed a build-up of dirt and debris. During inspection, I observed a sewage smell near the LTDM but I did not observe any sewage. Per conversation with PIC, the floor trough drains will be cleaned and the grease trap was emptied this morning.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean floor trough drains to remove sewage odor.
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08/12/2014 | Standard Inspection |
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