| OBSERVATIONS AND CORRECTIVE ACTIONS |
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Violations cited in this report must be corrected within the time frames below.
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*1
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There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department.
Additionally, CFSM’s are not ensuring staff are properly trained & knowledgeable in food safety. CFSM’s must be more involved with staff training in all the various aspects of the facility operation. Corrected On-Site. Repeat Violation.
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*4
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*Employee drinks are open & stored on prep surfaces throughout the kitchen. Drinks must be lidded preferably with a straw & maintained in an area aware from prep, food storage, or other areas of potential contamination. Corrected On-Site. New Violation.
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*13
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*Products in refrigeration are not properly covered & are also being openly stacked. All products must be covered, stored according to internal cooking temperatures, have solids lids to stack, & be stored 6” or more off the floor. New Violation. To be Corrected By: 06/11/2025
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*14
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*Observed an employee peeling potatoes, go to the hand sink to rinse off the peeler with his gloved hands, throw the peeler in a bin with pens/markers, & proceed on with next duties. Employees must properly wash, rinse, & sanitize all food equipment then place in proper storage after air drying. The employee must also change gloves & wash hands prior to proceeding to the next duty. Corrected On-Site. New Violation.
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*14
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*The dish machine was observed operating at 110F & with no sanitizer in final rinse. The three compartment sink was then set up & operated improperly. Staff must be trained on proper ware washing & cleaning of wares. The wash at the machine must be at least 120F with 50ppm chlorine solution in final rinse. The three compartment sink must be a min of 110F for wash then 200ppm Quat sanitizer in final rinse solution. All food equipment must be cleaned to sight & touch prior to putting away after air drying. Corrected On-Site. New Violation.
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*18
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*French onion soup, ground beef, & mashed potatoes were observed at various temperatures in the danger zone after cooking without any cool down monitoring. Staff were unaware of the proper cool down process for TCS products. Cooked time/temperature control for safety (TCS) food shall be cooled as follows:
(1) Within 2 hours, from 135°F to 70°F.
(2) Within 6 hours, from 135°F to 41°F or less
Use shallow pans, ice baths, ice wands, etc to help facilitate a rapid cool down. Products were discarded.
Time/temperature control for safety (TCS) food shall be cooled within 4 hours to 41°F, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Corrected On-Site. New Violation.
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*20
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*Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Products were discarded that were observed outside required temps. Corrected On-Site. New Violation.
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36
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*Flies were observed throughout the bar area & in the wait staff corner. The exterminator must be immediately notified to assist in elimination. All outer doors must be kept closed at all times, drains cleaned, & surfaces maintained cleaned to eliminate food/water/harborage for pests. Repeat Violation.
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38
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Food workers are not wearing hair restraints as required.
Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. New Violation. To be Corrected By: 06/12/2025
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43
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Single use containers are being reused to store other products & cleanwares in. These containers must be discarded once the original product is used. Use reusable food grade containers for all other storage purpose. New Violation. To be Corrected By: 06/14/2025
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45
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There are many unapproved microwaves, blenders, & counter top cookers present. All equipment must be commercial grade meeting ANSI accredited sanitation standards. Submit any proposed pieces to the Dept. for approval prior to purchase & installation. New Violation. To be Corrected By: 06/30/2025
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46
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The facility does not have test strips for either chlorine or quat ammonia sanitizers. These must be obtained as both chemicals are used to determine proper concentration. New Violation. To be Corrected By: 06/12/2025
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General Remarks
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This inspection was in response to a compliant received about staff using bare hands for ready to eat foods, soiled wiping cloths for table service, TCS creamers not under temp control, & contamination of ice from soda guns.
Potable ice at the bar must be stored in a separate container since the ice bins have cold plates present. Do not use ice directly from the bin for beverages.
Wiping cloths for table service used hot water with soap & chlorine mixture. This is not property wiping cloth storage & use- use warm water with either just chlorine at 50-100ppm or Quat tablets at 200ppm, change every four hours or as needed prior to.
Compliance inspections are billed regulatory service fees & repeat violations are subject to further legal action.
Please submit copies of exterminators report & any other actions taken to address today’s inspection.
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