|Facility Type:||Full Service Restaurant|
|Inspection date:||March 27, 2012|
|Number of critical violations:||5|
|Number of non-critical violations:||8|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-103.11(I)||Corrected During Inspection Employees are not properly wash, rinsing and sanitizing equipment and utensils at the bar area.|
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. EHS trained employees to wash, rinse and sanitize equipment at the bar area.
|2-401.11(A)||Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen and bar area.|
Food employees may drink only from a covered container using a straw.
|6-301.11||Corrected During Inspection Observed that hand soap was not provided at handwashing sink in the bar area.|
Provide hand soap at each hand sink to allow employees to properly wash their hands.
|4-501.114(A)||Corrected During Inspection Critical Chlorine sanitizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the bar sink with a concentration of 0 ppm.|
A chlorine (bleach) sanitizing solution shall have a concentration between 50-100ppm.
|4-602.11(E)(4)|| Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.|
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|4-601.11(A)||Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: knives in knife rack and utensils used for customer observed with food debris on them|
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|3-501.16(A)(1)||Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: baked potatoes on cookline|
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Basked potatoes were discarded.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked pasta inside of walk-in cooler cooked yesterday.|
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Cooked pasta was discarded at time of inspection.
|4-903.11(B)||Corrected During Inspection Clean carry-out containers were observed stored with the food-contact surface facing upward.|
Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
|4-601.11(C)|| The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under all prep tables in the kitchen and inside of all drawers|
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
|5-205.15(B)|| Plumbing connections at the handsink in the bar area are leaking.|
A plumbing system shall be maintained in good repair.
|6-201.11|| Walls and ceilings observed with an accumulation of food, dirt and debris throughout the kitchen and bar area.|
Clean all walls, ceilings and floors to prevent contamination to food and non food contact surfaces.
|6-501.11|| Observed that the light bulb is not working under the hood, hood filter observed broken or missing, floor tiles located by the backdoor and walk-in cooler are observed broken and cracked and coving is broken by the back door and walk-in cooler.|
Repair the physical facilities. Replace light bulb, hood filters, floor tiles and coving. Poor repair and maintenance compromises the functionality of the physical facilities.