| 2-401.11 / EATING, DRINKING, OR USING TOBACCO Core Item Corrected During Inspection Open can of Rockstar and a bottle of pepsi were observed being stored among food that will be prepared for the public. Provide approved beverage container in food preparation area. Action Taken: Drinks were removed from the unapproved areas.  |
| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Two dressing bottles observed laying on top of the mixed greens, located in the salad prep-top cooler. To prevent cross contamination, do not store bottles on top of lettuce. Discard lettuce. Action Taken: Bottles were removed and mixed greens were dioscarded. |
| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Corrected During Inspection Ice scoop improperly stored on top of ice machine in between uses.. 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. Action Taken: PIC had scoop washed, rinsed and sanitized and relocated to properly store. |
| 4-201.11 / EQUIPMENT AND UTENSILS Core Item The handle on the meat slicer is covered with duct tape, a nondurable material. Provide equipment or utensils that are durable under normal conditions. Correct By: 21-Oct-2015 |
| 4-204.112 (A-D) / TEMPERATURE MEASURING DEVICES Core Item Thermometers broken or missing in the coolers located in the kitchen Provide thermometers so that they are located in the warmest part of the refrigeration unit. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item The 4-drawer cooler located beneath the gas burners is not cold holding at 41 degrees or lower. Holding temp 55 degrees. Food is not stored in this cooler overnight; food brought out at lunch time and iced sometimes. Drawers are broken, gaskets deteriorated and gaps observed surrounding drawers. This cooler is not to be used for service until 41 degrees or lower can be maintained. Relocate food to properly cold holding unit. Correct By: 28-Oct-2015 |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Corrected During Inspection Meat slicer observed with food debris in hard to clean areas. Maintain food contact surfaces in a clean condition. Action Taken: PIC disassembled slicer; washed, rinsed and sanitized slicer and parts. |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Corrected During Inspection Handsink being used for handwashing in the dishwashing area is unavailable for proper handwashing. Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Action Taken: Handwashing sink was made accessible. |
| 6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Repeat Corrected During Inspection Soap not available at food employee handwash sink located in the dishwashing area. Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap provided. |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item Repeat Corrected During Inspection No toweling available at handsink located in the dishwashing area for hand drying. Provide single-use toweling at handsink to facilitate proper handwashing. Action Taken: Papertowel provided. |
| 6-501.111 (C) / CONTROLLING PESTS Priority Foundation Item Numerous flies and drain flies observed throughout the kitchen and bar area.. Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities. Correct By: 21-Oct-2015 |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The ceiling throughout the kitchen, the shelving throughout the kitchen and under cooking equipment observed with dust, grease and food debris. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 21-Oct-2015 |