No critical violations noted. Owner ceased the operations of the food part of the establishment (kitchen-restaurant) because the bar is closed. Therefore, no personnel was observed working in the kitchen during the inspection.
No violation noted during this evaluation. | 01/28/2016 | Routine | |
All non-critical violations must be corrected within 30 days.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine bin (bar area) was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine 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.
- Physical Facilities in Good Repair
Observation: There is a hole in the wall in the male's restroom near kitchen, also toilet cover in the female restroom is missing and toilet can not be flushed. Also, light fixture in the male restroom is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the bar area in need of cleaning. Trash and debris underneath refrigerator and ice machine.
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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08/28/2015 | Routine | |
Notes:
- The make-up table is not supporting cold holding temperature of 41 F or less. If planning to use just for produce storage, remove or relocate all TCS (soft cheese and half/half at the time of inspection) foods. Otherwise, repair make-up table to restore proper cold holding temperature of 41 F or less.
- Rotisserie chicken/other food items purchased from Sam's club and brought to the Establishment must be maintained at proper cold/hot holding temperatures while traveling from store to Restaurant.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Soft cheese and half/half cold holding at improper temperatures in the make-up table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Toilet Rooms - Enclosed
Observation: Both toilet room doors are not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the both restrooms.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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04/17/2015 | Routine | |
All violations must be corrected within 30 days.
- Equipment and Utensils - Good Repair and Calibration
Observation: Broken soap dispenser for kitchen hand sink.
Correction: Discard, replace or repair the soap dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- 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: metal prep table, make-up table.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the men's restroom.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the men's restroom.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the new bar hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/13/2014 | Routine | |
Notes:
The bandsaw that is now used to cut meats must be stored away from clean equipment and food in the area with surface that is easy cleanable. The bandsaw temperately stored near prep table, according to PIC only being used once a month, when used its moved away from kitchen table and after use taken apart and hosed outside, then sanitized and assembled back together.
No food preparation at the time of inspection.
- Physical Facilities in Good Repair
Observation: A few cracks in the kitchen ceiling, around door and whole in the wall near kitchen window, is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/25/2014 | Routine | |
Notes:
Refrigeration unit have been repaired, all PHFs stored at 31 - 35 F.
Sanitizing solution tested at 100 ppm.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen hand sink is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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04/25/2014 | Follow-up | |
The follow-up inspection will occur on April 18, 2014.
All critical violations must be corrected before re-inspection.
Do not leave cooked food that is still hot outside refrigeration unit overnight. Use ice bath to cool fast and place food in the refrigeration unit.
Eliminate bare hands contact with ready-to eat food.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with her bare hands.
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.
- Critical: Cooling*
Observation: Refried beans and Spanish rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs in the 3 door metal reach-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The 3 door metal reach-in cooler was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair/adjust reach-in cooler to 4 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide bleach sanitizer at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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04/12/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
New bar area in construction progress.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the lady's restroom (near kitchen) are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the both restrooms near pool tables.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in both restrooms near pool tables.
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
- Toilet Rooms - Closing Toilet Room Doors
Observation: The door knobs are missing on both restrooms (near pool tables)..
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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12/19/2013 | Routine | |
Notes:
FDA B1 forms were provided during last inspection, however, owner could not locate form B1 or similar documentation. Selected employee and PIC could not provide appropriate responses to EHS questions regarding symptoms, exposures and diagnosed illnesses.
Critical violations must be corrected within 10 days.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
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09/07/2013 | Routine | |
Critical violation must be corrected immediately. Non-critical violation must be corrected within 30 days.
Notes:
Fresh cheese made at the restaurant must be date marked as well as other ready-to eat food items if made in large quantity and stored for more then 24 hours in the refrigeration unit.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The female employee observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. When tested, low concentration of chlorine sanitizer found in 3 VAT sink.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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06/07/2013 | Routine | |
Reviewed employee health policy with PIC.
The follow-up inspection will occur on/about March 17, 2013
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over produce in the 3 door refrigerator.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs in the 3 door refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: 3 door refrigeration unit was observed in a condition that prevents necessary maintenance. Internal temperature found at 45 F.
Correction: Adjust refrigeration unit to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Indoor Areas - Surface Characteristics
Observation: Observed a hole in the ceiling above preparation area.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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03/07/2013 | Routine | |
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