| No violation noted during this evaluation. | 03/01/2011 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: The bartender was eating behind the bar. Confine all eating to the dining room. Eating in any food or drink prep areas is not allowed.
Location: Bar
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: The dumpster lids are missing. Contact responsible authority to provide lids (landlord, trash service etc.).
Location: Dumpster area
|
10/14/2010 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The reach in cooler is 49-50 F. The cold top foods are the same.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: The cook washed his hands on 2 different occasions for 5-7 seconds.
Location: Kitchen
|
06/04/2010 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The reach in cooler is 49-50 F. The cold top foods are the same.
Location: Cook line
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: The cook washed his hands on 2 different occasions for 5-7 seconds.
Location: Kitchen
|
05/28/2010 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook change his gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: There is a carton of eggs with & over ready to eat food in the walk in cooler. Store raw eggs below ready to eat food or in a separate area.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There are no discard dates on left over, ready to eat potentially hazardous foods (Cole slaw, potatoes etc.).
Location: Walk-in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Designated locker areas (corrected)
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: A sweat shirt & jacket are on the dry storage shelves. Store personal clothing away four food or utensils.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The cold water for the hand sink is shut off. Restore cold water supply.
Location: Kitchen
Equipment: Hand sink
|
01/15/2010 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook change his gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: There is a carton of eggs with & over ready to eat food in the walk in cooler. Store raw eggs below ready to eat food or in a separate area.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There are no discard dates on left over, ready to eat foods (Cole slaw, potatoes etc.).
Location: Walk-in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Designated locker areas
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: A sweat shirt & jacket are on the dry storage shelves. Store personal clothing away four food or utensils.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The handsink faucet leaks.
Location: Kitchen
Equipment: Hand sink
|
01/08/2010 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: There are cases of raw beef over raw vegetables in the walk in Cooler. Store raw meat below all ready to eat foods such as raw vegetables & cooked foods.
Location: Walk-in cooler
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: There is a bottle of alcohol in the ice bin. Provide a Separate container with ice to store this alcohol bottle.
Location: Bar
- Food on floor (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: There are cases of food in the floor in the walk in cooler.
Location: Walk-in cooler
|
08/24/2009 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: There are cases of raw beef over raw vegetables in the walk in Cooler. Store raw meat below all ready to eat foods such as raw vegetables & cooked foods.
Location: Walk-in cooler
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: There is a bottle of alcohol in the ice bin. Provide a Separate container with ice to store this alcohol bottle.
Location: Bar
- Food on floor
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: There are cases of food in the floor in the walk in cooler.
Location: Walk-in cooler
|
08/17/2009 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The chili is 105-108 F. Be sure to maintain hot foods at 135 F. If the product is a left over it must be reheated to 165 F & then held at 135 F or more.
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The Sanitizer for the dish machine is 200 ppm chorine. Adjust to 50 ppm.
Location: Dish machine area
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: The hand sink slopes & does not allow the water to completely drain. Adjust the angle to allow complete draining.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor below the cooking equipment is soiled.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: The thermometers in the reach in coolers are not located so as to be easily readable.
Location: Kitchen
|
07/28/2009 | Pre-Licensing Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The chili is 105-108 F. Be sure to maintain hot foods at 135 F. If the product is a left over it must be reheated to 165 F & then held at 135 F or more.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The Sanitizer for the dish machine is 200 ppm chorine. Adjust to 50 ppm.
Location: Dish machine area
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: The hand sink slopes & does not allow the water to completely drain. Adjust the angle to allow complete draining.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor below the cooking equipment is soiled.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: The thermometers in the reach in coolers are not located so as to be easily readable.
Location: Kitchen
|
07/21/2009 | Pre-Licensing |
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