| 11-17-2021 |
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 soda syrup residue buildup near soda syrup racks and on lines near ice bin behind bar area. Improve cleaning frequency and efficacy so as to prevent the accumulation of visible residue.
(2) Observed significant debris accumulation in and around the floor sink beneath the bar 3 compartment sink. Improve cleaning frequency and efficacy so as to prevent the accumulation of visible residue.
(3) Observed debris build up in floor sink of 'beer tap' walk in cooler. Improve cleaning frequency and efficacy so as to prevent the accumulation of visible residue.
(4) Observed debris buildup around the cutting blade area of the large can opener in the kitchen. Improve cleaning frequency and efficacy so as to prevent the accumulation of visible residue, or remove or replace this unit.
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0123 BAR
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| 11-17-2021 |
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)
| 1.00 |
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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(1) Observed lack of one inch minimum air gap between the drain lines under the bar 3 compartment sink and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
(2) Observed lack of one inch minimum air gap between the drain lines from the 'beer tap' walk in cooler and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
(3) Observed the handwashing sink in the back of the 'gally kitchen' area fills faster than it drains. Investigate and repair so as to prevent a 'surfacing sewage' issue from an overflowing sink.
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0123 BAR
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| 11-17-2021 |
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)
| 3.00 |
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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(1) Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to both hand washing sinks in the bar area. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.
(2) Observed lack of soap in the approved dispenser at the handwashing sinks in the bar area. Keep an approved soap dispenser filled and functional at all times for handwashing purposes.
(3) Observed lack of soap in a correctly functioning dispenser at the handwashing sink in the 'galley kitchen' area. Keep an approved soap dispenser filled and functional at all times for handwashing purposes.
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0123 BAR
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| 11-17-2021 |
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
| 3.00 |
Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.
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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
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Observed inconsistent hot water temperatures at a few sinks in the facility:
- mens restroom handwash at 91ºF (small instantaneous hot water heater unit)
- womens restroom handwash at 93ºF (small instantaneous hot water heater unit)
- bar 3 compartment sink at 118ºF (small 'tank' hot water heater of less than 10 gallons)
- kitchen sprayer sink at 116ºF
Adjust or repair hot water supply at each of these sinks such that all handwashing sinks are supplied with water at not less than 100ºF, and all other sinks are supplied with water at not less than 120ºF
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0123 BAR
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| 11-17-2021 |
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)
| 0.00 |
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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(1) Observed
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-17-2021 |
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)
| 1.00 |
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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Observed two light fixture in / over the hood area that do not function, bulbs may be burned out. Replace bulb and / or repair fixture. Failure to provide adequate lighting.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-17-2021 |
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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(1) Observed racking that is completely rusted through in spots in the 'beer tap' walk in cooler. Remove or replace. Provide storage surfaces that are smooth, easily cleanable, and non porous.
(2) Observed the lower galvanized shelves attached to some of the stainless steel tables in the kitchen are rusting in areas. Repair, replace, or remove rusted areas. Provide storage surfaces that are smooth, easily cleanable, and non porous.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 11-17-2021 |
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)
| 1.00 |
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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(1) Observed a significant gap between the currently installed tile in the bar and the rim area of the floor sink beneath the bar area three compartment sink. Appropriately repair so as to create a smooth transition from the rim of the floor sink to the surrounding tile, and to eliminate the gap that has created a significant debris accumulation issue around this floor sink location.
(2) Observed several broken quarry tiles inside the 'beer tap' walk in cooler. Repair or replace. NOTE: if *different* kind of flooring will be used for the repair, it is HIGHLY RECOMMENDED to have any other flooring types pre approved before installation.
(3) Observed an upstairs dry / sealed food storage area that lacks appropriate finishes. Provide smooth and easily cleanable surfaces at least on the floor and wall sections in the area where food related items are stored. 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, easily cleanable, non porous, meet a commercial grade standard, and be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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