- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- Bar Glassmachine
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- IN THE LOUNGE AREA: AIR GAP NOT PROVIDED AT THE FLOOR DRAIN FOR PIPE COMING FROM THE GLASS WASHER/ICE MACHINE. PROVIDE AIR GAP. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CONSUMER ADVISORY IS NOT PROVIDED ON THE MENU. PROVIDE THE CONSUMER ADVISORY ON THE BUILD A BURGER MENU THAT IS GIVEN TO THE CUSTOMER. CONSUMER ADVISORY GUIDELINES PROVIDED. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- IN THE LOUNGE AREA: OBSERVED FRUIT FLIES IN THE BAR AREA. ELIMINATE THE FRUIT FLIES. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- SANITIZATION ON GLASS WASHER WAS 0PPM FOR IODINE. PRIMER ON THE SANITIZER DID NOT WORK. REPAIR. , CORRECTED. THE MAIN KITCHEN IS EQUIPPED WITH A HIGH TEMP DISHWASHER WHERE THE GLASSES WILL BE TAKEN FOR WARE WASHING. ECO LAB HAS BEEN CALLED FOR REPAIR.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE MAIN KITCHEN: THE 2 DOOR PREP COOLER: COOKED CHICKEN BREAST, TOMATO, BLUE CHEESE, FETA, AND LETTUCE WERE 47*F-50*F. OPERATOR STATED FOODS HAD BEEN STOCKED SINCE 11AM. , CORRECTED. THE FOODS WERE DISCARDED. THE OPERATOR HAS CALLED MAINTENANCE TO REPAIR COOLER. COOLER WILL NOT BE USED UNTIL REPAIRED. ADEQUATE REFRIGERATION IS AVAILABLE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit iodine
- Locations:
- bar
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ITEMS THAT NEED TO BE CLEANED: FILTERS OVER THE GRILL AREA OVENS LOCATED IN THE MAIN KITCHEN CLEAN ITEMS IMMEDIATELY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/10/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- IN THE KITCHEN PREP COOLERS OBSERVED SEVERAL FOOD ITEMS HELD BEYOND THE FACILITY'S USE-BY DATE
- General violation description:
- 3-501.18 - INCLUDING THE FOLLOWING FOODS MARKED WITH THE FOLLOWING USE-BY DATES: COOKED RICE 11/21 COMPOUND BUTTER 11/23 COOKED RIGATONI 11/23 SALSA 11/23 HONEY DIJON 11/23 TOMATO VINAIGRETTE 11/25 DATE MARKED FOOD ITEMS MUST BE DISCARDED BY THE END OF THE DAY ON THE DISCARD/USE-BY DATE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED ITEMS INTO THE TRASH.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- FILL WIPING CLOTH SANITIZER BUCKET TO COMPLETELY SUBMERGE THE WIPING CLOTHS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/02/2014 | Routine |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- HEAT SANITIZING DISH MACHINE SHALL SANITIZE AT OR ABOVE 160F SURFACE TEMP. MACHINE FAILED TO SANITIZE, TESTED ON A PLATE. (TESTED ON 3RD AND 5TH RUNS.) REPAIR MACHINE TO SANITIZE PROPERLY. CORRECTED BY SANITIZING IN SINK WITH 100PPM CHLORINE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- HEAT SANITIZING DISH MACHINE SHALL SANITIZE AT OR ABOVE 160F SURFACE TEMP. MACHINE FAILED TO SANITIZE, TESTED ON A PLATE. (TESTED ON 3RD AND 5TH RUNS.) REPAIR MACHINE TO SANITIZE PROPERLY. CORRECTED BY SANITIZING IN SINK WITH 100PPM CHLORINE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLD HELD POTENTIALLY HAZARDOUS FOOD SHALL BE AT OR BELOW 41F. OBSERVED HALF AND HALF CREAM AT 47F IN BAR COOLER. HOLD AT OR BELOW 41F. CORRECTED BY DISCARDING. COMPLETE RISK CONTROL PLAN-FAX TO NUMBER ON FORM.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLD HELD POTENTIALLY HAZARDOUS FOOD SHALL BE AT OR BELOW 41F. OBSERVED HALF AND HALF CREAM AT 47F IN BAR COOLER. HOLD AT OR BELOW 41F. CORRECTED BY DISCARDING. COMPLETE RISK CONTROL PLAN-FAX TO NUMBER ON FORM.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- READY TO EAT P.H.F. IN COOLERS SHALL BE CLEARLY DATE MARKED TO USE WITHIN 6 DAYS AFTER OPENING OR PREPARING. OBSERVED RICE, GRAVY, NOODLES, GREEN BEANS, CHICKEN WITHOUT DATE MARKING. DATE MARKED AS REQUIRED. CORRECTED BY DATE MARKING CHICKEN AND DISCARDING REMAINDER.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- READY TO EAT P.H.F. IN COOLERS SHALL BE CLEARLY DATE MARKED TO USE WITHIN 6 DAYS AFTER OPENING OR PREPARING. OBSERVED RICE, GRAVY, NOODLES, GREEN BEANS, CHICKEN WITHOUT DATE MARKING. DATE MARKED AS REQUIRED. CORRECTED BY DATE MARKING CHICKEN AND DISCARDING REMAINDER.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s)
- Problems:
- Not clearly marked or identified with time control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- POTENTIALLY HAZARDOUS FOOD HELD OUT OF TEMPERATURE CONTROL SHALL BE CLEARLY TIME MARKED SHOWING THE TIME OUT OF TEMP CONTROL (OUT OF COOLER OR FINISHED COOKING) AND AN EXPIRATION TIME OF NOT MORE THAN 4 HOURS FOR HOT FOOD SUCH AS THE CHICKEN AND 6 HOURS FOR COLD FOOD IF THE FOOD STARTS AT 41F AND WILL NOT GO ABOVE 70F, AND MUST BE SOLD OR DISCARDED WITHIN THOSE TIME LIMITS. OBSERVED COOKED CHICKEN AT 73F ON COUNTER, COOKED THIS MORNING, AND SLICED HAM AND TURKEY, SLICED 2 HOURS PRIOR AND SLICED TOMATOES ALL AT 59-60F. TIME MARK TO USE OR DISCARD WITHIN ALLOTTED TIME OR USE TEMPERATURE CONTROL. CORRECTED BY DISPOSING OF THE CHICKEN AND PUTTING REMAINDER INTO THE WALK-IN COOLER. TIME CONTROL HANDOUT PROVIDED AT INSPECTION.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s)
- Problems:
- Not clearly marked or identified with time control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- POTENTIALLY HAZARDOUS FOOD HELD OUT OF TEMPERATURE CONTROL SHALL BE CLEARLY TIME MARKED SHOWING THE TIME OUT OF TEMP CONTROL (OUT OF COOLER OR FINISHED COOKING) AND AN EXPIRATION TIME OF NOT MORE THAN 4 HOURS FOR HOT FOOD SUCH AS THE CHICKEN AND 6 HOURS FOR COLD FOOD IF THE FOOD STARTS AT 41F AND WILL NOT GO ABOVE 70F, AND MUST BE SOLD OR DISCARDED WITHIN THOSE TIME LIMITS. OBSERVED COOKED CHICKEN AT 73F ON COUNTER, COOKED THIS MORNING, AND SLICED HAM AND TURKEY, SLICED 2 HOURS PRIOR AND SLICED TOMATOES ALL AT 59-60F. TIME MARK TO USE OR DISCARD WITHIN ALLOTTED TIME OR USE TEMPERATURE CONTROL. CORRECTED BY DISPOSING OF THE CHICKEN AND PUTTING REMAINDER INTO THE WALK-IN COOLER. TIME CONTROL HANDOUT PROVIDED AT INSPECTION.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
06/02/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE BAR GLASS WASHER TESTED AT BELOW 12.5 PPM IODINE. PROVIDE 12.5-25 PPM. CORRECTED BY RE-CLEANING IN THE KITCHEN DISH MACHINE, AND CALLING ECO-LAB FOR REPAIR.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT TOMATOES AT 52F AND, CUT LETTUCE AT 56F IN THE COOK LINE PREP COOLER, RECENTLY CUT. THE COOLER IS NOT WORKING. REPAIR AND HOLD AT OR BELOW 41F. CORRECTED BY PUTTING INTO A 35F COOLER, AND CALLING FOR REPAIR.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
12/17/2013 | Routine |
| No violation noted during this evaluation. | 06/11/2013 | Routine |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Locations:
- prep sink
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- Prep sink drain line hanging into drain. Create air gap of at least one inch., Air gap created during inspection. VIOLATION CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
12/10/2012 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- No flies seen in kitchen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
07/02/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- Dry Storage room
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- This is a critical violation. WCHD will return within 10 days to ensure this violation is corrected., Fruit flies present, predominately in dry storage room. Remove pests from facility. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
06/18/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Walk-in cooler repaired: cheeses, lemon slices at 39 F. Risk control plan completed and approved by Inspector. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
01/10/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s) reach-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- "Breakfast" walk in cooler is not holding PHFs to internal temperatures of 41 F or below: American cheese 46 F, Swiss cheese 46 F, Pepper Jack cheese 45 F, sausage patties 44.8 F, water 44 F, melon 44 F. Repair/replace cooler., This is a repeat critical violation. PIC has opted to complete Risk Control Plan (RCP) in lieu of office consultation. Complete RCP by follow up inspection.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
12/14/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Left reach-in cooler is holding foods below 41 F-potatoes 39 F, lasagna 39 F. Cooler under prep line holding foods below 41 F-butter 41 F, Italian sausage 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/28/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- hotel restaurant reach-in cooler(s), hotel restaurant reach-in cooler(s)
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- Left reach-in cooler (across from prep line) is not holding foods to internal temperatures of 41 F or below: lasagna 49 F, & 49 F, cut potatoes 52 F. Repair unit., Reach-in cooler under prep line is not holding foods to internal temperatures of 41 F or less: whipped butter 46 F, cut sausage 46 F. Repair unit., WCHD will return within 10 business days to ensure this critical violation is corrected.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot, Plumbing system drain line(s)
- Locations:
- hotel restaurant dish washing area
- Problems:
- Not maintained, Not maintained
- Corrections:
- Maintain in good repair, Maintain in good repair
- Comment:
- Hot water at hand sink will not completely turn off. Repair. , Drain line of hand sink is dripping onto floor. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/16/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/07/2010 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- No gnats seen on premises. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
06/21/2010 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- Throughout the facility
- Problems:
- Present in facility With over loaded/loaded trapping devices
- Corrections:
- Remove pests from facility.
- Comment:
- THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED., GNATS PRESENT IN HOTEL LOBBY, ESPECIALLY NEAR BAR. ELIMINATE GNATS.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
06/02/2010 | Routine Inspection |
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