| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/05/30 |
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 |
|
| 2018/05/30 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Inside portion of ice machine and the shelves in the 2 door refrigerator (shelves where rusty) were observed in a condition that prevents necessary maintenance and easy cleaning. |
Repair the the shelves in the refrigerator and the metal front portion of ice machine (in the bar area) to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this cha |
|
| 2017/08/18 |
Risk Category 3 |
Routine |
Equipment and Utensils - Multiuse, Characteristics |
The food contact surface of the ice machine is not safe. |
Repair or replace the metal tape to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. |
|
| 2017/08/18 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Shelving in Vulcan refrigerator and in walk-in is rusty and was observed in a condition that prevents necessary maintenance and easy cleaning. |
Repair the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelving, replace it with one that meets the s |
|
| 2017/08/18 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
The can opener blade is rusted and dull. |
Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. |
|
| 2017/03/16 |
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 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 |
| 2017/03/16 |
Risk Category 3 |
Routine |
Equipment - Cooking and Baking Equipment |
The cavity of the microwave oven is observed soiled. |
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. |
|
| 2017/03/16 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) corn beef 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 |
| 2017/03/16 |
Risk Category 3 |
Routine |
Handwashing Signage/Handwashing Facilities |
A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees |
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. |
|
| 2017/03/16 |
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 |
| 2017/03/16 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Restroom floor and door not maintained in good repair |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2017/03/16 |
Risk Category 3 |
Routine |
Cooling |
Observed corn beef not being adequately cooled to prevent the growth of harmful bacteria. |
Cool time/temperature control for safety (TCS) food(s) from 135°Fto 41°F within a total of 6 hours and from 135°F to 70°F within 2 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major con |
Corrected |
| 2017/03/16 |
Risk Category 3 |
Routine |
Cooling Methods |
The methods used for cooling were not adequate. |
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitat |
Corrected |
| 2017/03/16 |
Risk Category 3 |
Routine |
Clean-up of Vomiting or Diarheal Events |
This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. |
Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment. |
Corrected |