| 12-15-2020 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
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All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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BAR ENTRANCE FROM CUSTOMER SEATING AREA:
The threshold piece is missing and rubber base has fallen off at the base of the counter where you enter the bar from the seating area. Provide a threshold transition piece that is easily cleanable, and install rubber base where missing.
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0123 BAR
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| 12-15-2020 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
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Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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BAR TOP COUNTER:
Repair the resin where it is splitting and gapping to make it smooth, easily cleanable, and non-absorbent.
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0123 BAR
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| 12-15-2020 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
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All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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WOMEN'S RESTROOM:
The right sink faucet handle is loose. Repair.
FOOD PREPARATION SINK:
The hot water faucet is missing. Provide a hot water faucet.
TANKLESS WATER HEATER:
Evaluate the water heater settings. Hot water is not consistently reaching 120ºF at sinks when hot water is being used elsewhere in the facility. Adequate hot water must be available at all sinks throughout the day even if water is being used at another sink. 120ºF was measured at all sinks when each sink was run by itself during inspection.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 12-15-2020 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
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Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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Observed dirt, grime, and / or food particle buildup under some equipment, in between equipment and in hard to reach locations. Such as, in between the fryer and griddle, between the wall and ice machine, along tops of coving under sinks, and in corners.
Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 12-15-2020 |
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)
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All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.
Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
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REAR KITCHEN DOOR:
There is a hole in the door where a peep hole used to be. Fill in hole or reinstall a peep hole to seal up the hole to prevent vermin entrance.
BEER WALK IN COOLER STORAGE ROOM BACK DOOR:
Daylight can be seen around the bottom and right side of the door. Install seals or weather stripping to seal the door and keep vermin out.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 12-15-2020 |
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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Replace bulbs and repair light fixtures at all locations where needed. No light fixtures should be left non-functional.
DUAL POT STOVE:
Raise the stove up a minimum of 8 inches to bring the stove surface within 4 feet (48 inches) of the lower lip of the hood.
LARGE OVEN FLUE:
The back duct (flue) has a large hole cut out of it. This must be repaired or covered.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 12-15-2020 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
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Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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The automatic paper towel dispensers in the facility do not dispense towels consistently. Evaluate and repair so the towels are dispensed every time easily.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 12-15-2020 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
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All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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RIGHT SIDE OF LARGE HAND SINK AT COOK LINE:
Seal & paint the wood border.
THROUGHOUT FACILITY:
1) Seal all holes in the walls.
2) Repair FRP paneling where it is damaged and pulling away from the walls.
3) Replace FRP corner pieces.
4) Repaint walls, doorways, and corners where paint is chipped and missing.
DAMAGED COVED TILES:
1) A coved tile below the small hand sink is chipped. Replace.
2) The coved base along the outside of the kitchen walk in refrigerator is pulling away from the walk in wall. Repair. Recommend using a caulking material that adheres to metal to seal them. Make sure to clean them thoroughly before repairing them.
3) Replace the coved tiles along the base of the doorway leading to the walk in freezer inside the walk in refrigerator. They are cracked and damaged. Allow the repaired tiles to properly cure.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 12-15-2020 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
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Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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PREP REFRIGERATOR ON OUTSIDE OF COOK LINE:
Provide repaired caster wheels where missing.
MISSING PANELS ON EQUIPMENT
Provide the missing panels for all of the following equipment:
1) The two cook line prep refrigerators
2) East prep refrigerator in the pizza station
3) Dessert refrigerator
All cook line equipment seems to be missing panels along the base of them. If you can find them, please install them. If you cannot find them or get new ones then you need to deep clean in the exposed areas of the equipment and keep up with cleaning on a regular basis.
CUTTING BOARDS:
Observed the cutting boards at ALL the prep refrigerators other than the salad prep refrigerator are grooved and discolored, does not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.
WALK IN BEER COOLER:
The bottom of the walk in beer refrigerator door has a 1.5-2 inch gap under the door. Repair to seal properly and keep the cold sair inside the unit. Measured at 41ºF during inspection.
WALK IN FREEZER:
Ice is built up on pipes behind the fans and on the door, door frame, an shelving near door. The seal is torn along the bottom of the freezer door and the doorway threshold is bent cut. Evaluate and repair to stop the freezer from icing up and to fix the seal on the door and threshold.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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