- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Cooked bell peppeers in walk-in cooler has exceeded its date mark. The peppers were voluntarily discarded. Continue to monitor to ensure potentially hazardous foods do not exceed 7 days. This was a repeat violation.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: Grease noted on the outide of the facility in the lawn. The owner stated that he noticed the discharge after the cleaning company serviced the ventilation system. He left a voicemessage with the company this morning. During the inspection, the cleaning company called back and has a workorder for them to come back and clean up the discharge.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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03/14/2016 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The chlorine sanitizer at the bar noted at 0 ppm. The container of sanitizer was empty. The sanitizer was replaced and primed. Chlorine noted at 50 ppm.
Correction: Provide training to employees on monitoring the sanitizer level throughout the busy weekends.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on countertops.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
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01/13/2015 | Routine | |
| No violation noted during this evaluation. | 02/18/2014 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The chlorine sanitizer at the bar noted at 0 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 10-Feb-2014 Correct By: 18-Feb-2014
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02/10/2014 | Re-inspection | |
- Critical: DATE MARKING - DISPOSITION
Observation: Chili, meatloaf and homemade dressing in walk-in cooler has exceeded its 7 day date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 10-Feb-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer at the bar noted at 0 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 10-Feb-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The ice machine and can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Food is subject to potential contamination by employee's personal food items.
Correction: Store employee food items in a container that is on the lowest shelf so that it will not contaminate food used in the establishment.
- THAWING
Observation: Fish is being thawed in 3-compartments with only two of the compartments under running water and the third in standing water.
Correction: Adjust procedures or methods to thaw fish under running water at all times.
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02/04/2014 | Routine | |
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