Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Comply by : Aug 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food debris on table mounted can opener blade; manager removed for cleaning.
Observed buildup inside soda gun nozzle at bar.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Comply by : Nov 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wet wiping cloths on counters in kitchen.
3-501.16
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: Observed food items in the walk-in cooler holding temperatures between 46-50 degrees. Employee discarded food items.
Employee stated they had walk-in cooler serviced yesterday afternoon and that it had to be reset the previous two days because it would stop cooling.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Comply by : Aug 08, 2016
RECOMMENDED RESOLUTION: (A) Cooked potentially hazardous food shall be cooled:
(1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and
(2) Within a total of 6 hours, from 57°C (135°F) to 5°C (41°F) or less, or to 7°C (45°F) or less as specified under ¶3-501.16(A)(2)(b).
(B) Potentially hazardous food shall be cooled within 4 hours to 5°C (41°F) or less, or to 7°C (45°F) as specified under ¶ 3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
(C) Except as specified in ¶ (D) of this section, a potentially hazardous food received in compliance with laws allowing a temperature above 5°C (41°F) during shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 5°C (41°F) or less, or 7°C (45°F) or less as specified under ¶ 3-501.16(A)(2)(b).
(D) Raw shell eggs shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mashed potatoes at 120 degrees in walk-in cooler at 2pm; employee stated they were prepared at 9am; discarded at inspection.
Observed container of baked potatoes in walk-in cooler at 95 degrees at 2pm; employee stated they were prepared this morning around 9am; discarded at inspection.
No temperature or time logs for cooling present at inspection.
Discussed cooling methods and time/temperature logs with person in charge and cooks.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Nov 03, 2016
RECOMMENDED RESOLUTION:
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans;
(2) Separating the food into smaller or thinner portions;
(3) Using rapid cooling equipment;
(4) Stirring the food in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(1) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food.
OBSERVATIONS & CORRECTIVE ACTIONS:
Observed hot foods cooling in walk-in cooler with tight fitting lids and/or plastic wrap covering them and placed in large containers of food.
Discussed cooling methods with cooks manager.
3-307.11
Food not protected from contamination by another source
Comply by : Nov 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ice well at bar that is directly adjacent to dump sink. Water sprays out of the faucet toward the ice. No splash guard or cover for the ice is present.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Nov 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed peeling paint on the HVAC unit in the back kitchen area.
Observed buildup in floor drain at bar area.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Aug 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed water backing up into third sink basin of the three compartment sink upon draining two basins at one time. Water is not backing up with one sink draining at a time. Manager called for service at the time of inspection.
Observed drip leak from faucet connection at three compartment sink.
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICAL
Comply by : Aug 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed numerous small flies at the bar area. Manager stated they have had pest control services multiple times working on the issue, last service was on
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Nov 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buildup in reach-in cooler door gaskets
Observed ice buildup on walk-in freezer condenser fan covers.
Observed white buildup inside the beer walk-in cooler.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed kitchen dish wash machine testing just below 50ppm chlorine. Manager called for service and technician came and fixed at the time of inspection.
6-202.14
Toilet rooms not completely enclosed
Comply by : Nov 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed women's restroom door is not self-closing. Manager stated they are working on getting it repaired.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Comply by : Aug 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a couple of rubber spatulas in disrepair; manager discarded at inspection.
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Nov 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed shelving above prep table, walk-in cooler, and storage areas with rust.
Observed foil lining storage shelving.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed scoop handle stored in breading mix; manager removed at inspection.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Nov 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed beer walk-in cooler ceiling section missing metal covering with exposed insulation and mold.
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no soap at kitchen hand sink, corrected at inspection.