| 3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS Priority Item Corrected During Inspection Employee observed handling a sandwich in waitress station with bare hands. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods. Action Taken: Staff discarded sandwich and put on gloves when handling all other food items in waitress station.  |
| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Observed steaks and raw beef being stored above fish filets. To prevent cross contamination, store fish above steak and chicken. Action Taken: Staff reorganized reach-in cooler and placed fish above the steaks and steaks were placed on bottom of cooler to prevent any contamination. |
| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Observed three scoops in flour, sugar, and bread crumbs that did not have a proper handle and were being stored in the food items. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Correct By: 11-Apr-2019 |
| 4-201.11 / EQUIPMENT AND UTENSILS Core Item Repeat Corrected During Inspection Observed hard wood maple boards with cracks and splits in the boards, and food is placed directly on the wood. Provide equipment or utensils that are durable under normal conditions. Action Taken: Staff discarded ALL wood to prevent any further problems with wood splitting and cracking. |
| 4-301.14 / VENTILATION HOOD SYSTEMS, ADEQUACY Core Item Observed a missing panel above the grill area. Provide adequate number and capacity of ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings. Correct By: 19-Apr-2019 |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repeat Observed excessive amounts of ice build up in the walk in freezer, boxes and other areas were beginning to freeze and develope ice. Maintain equipment in good repair. Correct By: 19-Apr-2019 |
| 4-501.12 / CUTTING SURFACES Core Item Observed multiple cutting boards on the cookline with deep grooves and gnashes as well as discoloration. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 19-Apr-2019 |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Corrected During Inspection Observed food debris dried onto meat slicer from the night before, the equipment is visibly soiled. Maintain food contact surfaces in a clean condition.Clean the meat slicer more frequently and thoroughly to avoid leftover debris. Action Taken: The staff took the meat slicer apart and cleaned each piece thoroughly and through the full process of wash, rinse and sanitize. |
| 4-602.11 (E) / EQUIPMENT FOOD-CONTACT SURFACE Core Item Observed slime mold in ice machine, on soda gun dispenser, and in beer taps. Clean all above equipment more frequently and thoroughly to prevent the slime mold from accumulating. Correct By: 04-Apr-2019 |
| 6-201.11 / FLOORS, WALLS, AND CEILINGS Core Item Repeat Observed missing tiles on the floor in the walk in cooler, on the cookline and by the bar area between bar and kitchen, grout is worn out just outside of dry storage area. Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. . Correct By: 26-Apr-2019 |
| 6-501.14 / CLEANING VENTILATION SYSTEMS, NUISANCE, AND DISCHARGE PROHIBITION Core Item Repeat The air ducts and filters were observed with a thick layer of grease and food debris coating the filters. Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination. Correct By: 11-Apr-2019 |
| FL 289.2129(2) / Food Safety Manager must have approved Allergen training certification Core Item The food safety manager has not completed an approved training program containing an allergen awareness component. The food safety manager shall attend an approved allergen awareness training program. Correct By: 11-Jun-2019 |
| Comments |
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| The facility was organized. All hot and cold holding temperatures were observed in the safety zone. |