| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/07/31 |
Risk Category 3 |
Routine |
Food - Consumption of Raw or Undercooked Animal Foods |
The raw and/or undercooked foods offered on the menu, menu board, table tent or brochure do not provide a disclosure statement. |
The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods offered raw or undercooked and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items a |
Corrected |
| 2018/07/31 |
Risk Category 3 |
Routine |
Sanitizer - Criteria/Chemicals for Food Contact |
Lemon scented bleach applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020. |
Use chemical sanitizers that meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 when applying to food contact surfaces |
Corrected |
| 2018/07/31 |
Risk Category 3 |
Routine |
Ready-to-Eat -TCS Food - Disposition |
The commercially processed ready-to-eat (RTE) TCS food in the refrigeration unit is not date marked. |
Discard the food at this time. Ensure that all commercially processed RTE time/temperature control for safety (TCS) foods are date marked once opened to indicate the day or date, not to exceed 7 days after the package is opened, that the food must be cons |
Corrected |
| 2018/07/31 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. |
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. |
Corrected |
| 2018/07/31 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the display refrigerator. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2018/07/31 |
Risk Category 3 |
Routine |
Toilet Rooms - Closing Toilet Room Doors |
Toilet room doors are being kept open |
Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. |
|
| 2018/07/31 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
Surfaces of the ice machine in contact with non-time/temperature control for safety (TCS) food items were observed soiled. |
Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. |
|
| 2018/03/22 |
Risk Category 3 |
Routine |
Light Bulbs Protective Shielding |
Light bulb in back not shielded, coated, or otherwise shatter-resistant. |
Shield or replace light bulb with a coated or shatter-resistant bulb. |
|
| 2018/03/22 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
Surfaces of the Ice Machine in contact with non-time/temperature control for safety (TCS) food items were observed soiled. |
Clean the surface of Ice Machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. |
|
| 2018/03/22 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the beer reach-in cooler. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2018/03/22 |
Risk Category 3 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
Paper towels stored on the floor or food stored less than 6" above the floor. |
Elevate food storage onto approved shelving with minimum 6" legs or casters. |
|
| 2017/11/16 |
Risk Category 3 |
Routine |
Handwashing Signage/Handwashing Facilities |
The sign that notifies food employees to wash their hands is not clearly visible. |
Provide a sign/poster that is clearly visible to all employees |
Corrected |
| 2017/11/16 |
Risk Category 3 |
Routine |
Certified Food Protection Manager |
This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. |
By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge an |
|
| 2017/11/16 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
Wiping cloths improperly stored between use. |
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
Corrected |
| 2017/11/16 |
Risk Category 3 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. |
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. |
Corrected |
| 2017/11/16 |
Risk Category 3 |
Routine |
Maintenance Tools - Storing Maintenance Tools |
Shovel/equipment noted to be stored in such a way that it is contaminating single service and food. |
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. |
Corrected |
| 2017/11/16 |
Risk Category 3 |
Routine |
Lighting, Intensity |
Less than 10 foot candles of light was noted in the walk-in refrigerator. |
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. |
|
| 2017/11/16 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) TCS foods (meat) in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/11/16 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
Surfaces of the ice machine in contact with non-time/temperature control for safety (TCS) food items were observed soiled. |
Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. |
|
| 2017/11/16 |
Risk Category 3 |
Routine |
Dressing Rooms - Using Dressing Rooms and Lockers |
Employees are not using the dressing rooms, designated area or lockers provided. |
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. |
Corrected |
| 2017/11/16 |
Risk Category 3 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Single service items observed unprotected from contamination. |
Store single service items in its original protective packaging or inverted in an approved dispenser. |
Corrected |
| 2017/07/17 |
Risk Category 3 |
Routine |
Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness |
Chlorine sanitizing solution used was not at an acceptable concentration. |
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. |
Corrected |
| 2017/07/17 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
deli ham 56 delin turkey 56 cold holding at improper temperatures |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food moved to walk in unit from prep unit |
Corrected |
| 2017/07/17 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) sausage patties and other foods in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/07/17 |
Risk Category 3 |
Routine |
Person in Charge - Assignment of Responsibility |
The person in charge was not available at the time of inspection. |
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. |
|
| 2017/07/17 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
Surfaces of the ice machine in contact with non-time/temperature control for safety (TCS) food items were observed soiled. |
Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. |
|
| 2017/03/23 |
Risk Category 3 |
Routine |
Light Bulbs Protective Shielding |
Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistant. |
Shield or replace light bulb with a coated or shatter-resistant bulb. |
|
| 2017/03/23 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
Surfaces of the ice machine in contact with non-time/temperature control for safety (TCS) food items were observed soiled. |
Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. |
|
| 2017/03/23 |
Risk Category 3 |
Routine |
Food - Consumption of Raw or Undercooked Animal Foods |
A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers and eggs that may be served raw and/or undercooked |
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and remind |
Corrected |
| 2017/03/23 |
Risk Category 3 |
Routine |
Toxics - Storage, Separation |
Toxic cleaner stored with food on storeroom shelf. |
Separate poisonous or toxic materials from food, equipment, utensils, linens, and single-service articles. Locate poisonous or toxic materials in an area that is not above food, equipment, utensils, linens or single service items. |
Corrected |
| 2017/03/23 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the display refrigerator. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2017/03/23 |
Risk Category 3 |
Routine |
Toxics - Medicines, Restriction and Storage |
Employee medications are located on shelve with food in storeroom. |
Store employee medications in a location that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles. |
Corrected |
| 2017/03/23 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. |
Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be held for more than 24 hours in the food establishment to indicate the day or date by which the food shal |
Corrected |
| 2017/03/23 |
Risk Category 3 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Single service items observed unprotected from contamination. (stored on floor) |
Store single service items in its original protective packaging or inverted in an approved dispenser. |
|
| 2017/03/23 |
Risk Category 3 |
Routine |
Food Storage Containers - Identified with Common Name of Food |
Food storage containers or working containers of food ingredients that have been removed from their original containers are not labeled to identify the contents. |
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liqu |
|
| 2017/03/23 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/01/25 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
Surfaces of the ice machine in contact with non-time/temperature control for safety (TCS) food items were observed soiled. |
Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. |
|
| 2017/01/25 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening. |
Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be held for more than 24 hours in the food establishment to indicate the day or date by which the food shal |
Corrected |
| 2017/01/25 |
Risk Category 3 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Single service items observed unprotected from contamination. (on floor) |
Store single service items in its original protective packaging or inverted in an approved dispenser. |
|
| 2017/01/25 |
Risk Category 3 |
Routine |
Food - Consumption of Raw or Undercooked Animal Foods |
The raw and/or undercooked foods offered on the menu, menu board, table tent or brochure do not provide a disclosure statement. |
The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods offered raw or undercooked and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items a |
Corrected |
| 2017/01/25 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) chicken rice soup and cole slaw in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/01/25 |
Risk Category 3 |
Routine |
Hair Restraints - Effectiveness |
Employees observed working in the food service area without proper hair restraints. |
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and lin |
|
| 2017/01/25 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use. (ice scoops) |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
|
| 2017/01/25 |
Risk Category 3 |
Routine |
Jewelry - Prohibition |
Observed employees wearing jewelry on their arms and hands while preparing food. |
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. |
|