Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Potentially hazardous foods throughout the establishment not cold holding at 41F or below. Discarded all foods stored >4 hours. Discarded.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Comply by : Feb 15, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Paper towels not provided throughout.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Chicken wings were allowed to cool in tightly wrapped trash bags inside walk-in cooler and did not reach 41F or below in 6 hours or less.
Sausage was allowed to cool in tightly wrapped 1/3rd pan inside walk-in cooler did not reach 41F or below in 6 hours or less.
Beef was allowed to cool in 1/3rd pan at pizza make line and did not reach 70F or below in 2 hours. Discarded.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raw shelled eggs stored above ready-to-eat items in walk-in cooler. Under temperature violation and discarded.
5-204.11
Handwashing Facilities (loc./placement) - A handwashing facility is not located so as to allow convenient use by Employees in food preparation, food dispensing, and warewashing areas; and in, or immediately adjacent to, toilet rooms.
CRITICAL
Comply by : Nov 20, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: A handwash sink is not provided in the warewash area and food service area. Person in charge stated it was removed and relocated to another part of the kitchen that does not meet the requirements for convenient use in all areas.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Potentially hazardous foods in walk-in cooler and pizza make table did not reach 70F or below in 2 hour or less. Discarded.
5-202.12
Water temperature less than 100°F @ handwashing sink; and/or Flow of metered faucet less than 15 seconds
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Hot water did not exceed 57F at the kitchen hand sink.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Nov 20, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Drip leak from middle compartment waste water plumbing of 3-compartment sink in kitchen.
Drip leaks throughout bar 4-compartment sink waste water plumbing.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Feb 15, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Bar hand sink in accessible.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee not washing hands between food service and cleaning tasks. Discussed with person in charge and employees.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build-up on table-mounted can opener blade. Removed for warewashing.
Build-up on knife magnet. Removed knives, cleaned magnet.