| 8-11-2021 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 1.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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(1) Observed minor amount of soda syrup buildup on the floor in front of the soda syrup box rack area. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all surfaces are smooth and easily cleanable.
(2) Observed dirt, grease, and / or food particle buildup on the pipes in the area of the hood, especially on the end nearest the entry door to the kitchen. Improve cleaning frequency and methods to prevent the accumulation of visible residue.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-11-2021 |
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)
| 0.00 |
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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NOTE: Vulcan 2 door oven currently not in use, already disconnected from utility feeds, in the process of being removed.
Keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-11-2021 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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Observed intermingling of food and non food items in at least two drawers in the kitchen area. Reorganize / separate the storage areas for food and non food items.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-11-2021 |
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)
| 1.00 |
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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NOTE: Recommend removing the unused old faucet fixtures on the two prep tables where the faucets are not connected to water / are not used, and appropriately seal the openings such that they are smooth, easily cleanable, durable, and meet a commercial grade standard (to reduce / eliminate potential residue accumulation and improve ease of cleaning in these locations).
(1) Observed minor damage to the front right corner of the ice machine rim. Repair appropriately so as to prevent the accumulation of residue.
(2) Observed one light fixture in the walk in cooler that lacks a shatterproof cover. Provide. Light fixtures in area 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.
(3) Observed small gaps (2"-3") on each side / for each set of grease filters in the hood area (4 gaps total). Replace with better fitting grease filters or add custom size "blanks" made of stainless steel or similar commercial grade material appropriately to eliminate the "short circuiting" of the air flow pattern caused by the gaps, so as not to defeat the intended functionality of the hood and grease filter design.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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