|
10/07/2021
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
The facility could not provide a Certified Food Protection Manager certificate.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
The drain line of the soda gun holster was clogged, resulting in the nozzle of the soda gun resting in standing liquid.
Corrective Action: The person in charge agreed to stop using the holster until it has been fixed and instead grabbed a container to house the soda gun.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
A spray bottle with a clear liquid located to the right of the 3-compartment sink was not labeled as to its contents.
Corrective Action: The person in charge agreed to label the spray bottle.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
Ice was built up throughout the single-door freezer. The shelving and bottom of the single-door standing refrigerator was soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
The women's restroom was not provided with a covered trash receptacle.
|
|
03/11/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The facility did not have at least one employee with a food safety manager certification.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Hand sinks were not equipped with a sign to remind employees to wash hands.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Milk and prepared vegetables stored in the reach-in refrigerator were not date marked.
Corrective Action: The products were date marked at the time of inspection and requirements were discussed.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: A chemical spray bottle stored at the bar was not labeled as to its content.
Corrective Action: The bottle was labeled at the time of inspection.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: The utensil used to scoop ice at the bar was stored with the handle in contact with the product.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: The lid of the toilet at the womens restroom was broken.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floor in the walk-in refrigerator was rusty. Trash accumulation was observed on the floor under sinks and appliances.
|
|
03/08/2018
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed donning gloves without first washing their hands. The owner corrected the employee behavior.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The sanitizer concentration at the bar measured less than 100 ppm quaternary ammonia residual. The solution was re-made to the correct concentration.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not readily available at the kitchen hand sink. The cold water line was turned on and cold water was provided to the hand sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not readily available at the bar hand sink. Soap and paper towels were provided to the bar hand sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Foil lined the crumb catch tray under the pizza oven and was not smooth and easily cleanable. The bar hand sink was mounted to a surface constructed of raw wood.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the reach-in refrigerator in the kitchen was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The metal shelves throughout the kitchen were soiled with grease and food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths in the kitchen and the bar were not stored in a sanitizing solution.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: A covered trash receptacle was not provided in the women's restroom.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor tiles in the kitchen were cracked and in disrepair. The floor in the walk-in refrigerator was uneven, dented, and in disrepair.
|
|
02/12/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Two drink glasses were cooling in the bar drink ice bin.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The bar hand sink was not provided with soap.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The interior of the kitchen freezer had excess ice.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The pizza oven racks were soiled with burned food debris. The interiors of the microwave ovens were soiled with food splatter.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single-service forks were stored in a bin on the kitchen food prep table with food contact surfaces exposed to contamination.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Gloves were stored on top of juice cans, on the kitchen food preparation table shelf.
|
