10: §228.113(1)( ) 1. Food contact surface is not clean to sight or touch, and was not cleaned before use or storage. Inside of ice machine is dirty.
21: 17.2(2)(c) 1. Certified food protection manager not employed by facility or available
22: §228.33(d)() 1. Food employees have not completed an accredited food handler course within 7 days of the start of their employment.
30: §228.247()() 1. Permit not current, valid, and posted. Apply for name change. Third warning. Citation may be issued next time.
32: §228.101(a)(4) 1. Food Contact Surfaces and non-food contact surfaces are not designed/constructed or maintained to allow easy cleaning.
35: §228.42(a)(1) 1. Improper Eating, Drinking, Smoking, Other(or Evidence of eating, drinking, or smoking)
36: §228.68(d)(2) 1. Cloths in-use for wiping are not stored in sanitizer solution between uses.
39: §228.124(a)(1) 01. In-use utensils used for food preparation or dispensing are not properly stored between uses. Store ice scoop at the bar in a clean area.
42: §228.113(3)( ) 3. Non-food-contact surfaces of equipment have an accumulation of dust, dirt, food residue, and other debris.
43: §228.177(3)( ) 4. There is inadequate lighting in the walk-in refrigerator units, the dry food storage areas, or other areas/rooms to permit thorough cleaning and safe food preparation.
45: §228.183(b)( ) 03. Employees' own clothing, or other possessions, improperly stored. Store away from food prep area.
45: §228.186(b)(1) 01. Floors/walls/ceilings are not clean.
47: §228.248(1)( ) 1. Permit/License and inspection report sign not posted for public view.
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
NO
1 Proper cooling time and temperature
Compliant
Observations
IN
2 Proper Cold Holding temperature (41°F/45°F)
Compliant
Observations
NO
3 Proper Hot Holding temperature (135°F)
Compliant
Observations
NO
4 Proper cooking time and temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 Hours)
Compliant
Observations
NO
6 Time as a Public Health Control; procedures & records
Compliant
Observations
2.Approved Source
IN
7 Food and ice obtained from approved source; Food in good condition, safe, and, unadulterated; parasite destruction
Compliant
Observations
NO
8 Food Received at proper temperature
Compliant
Observations
3.Protection from Contamination
IN
9 Food Separated and protected, prevention during food preparation, storage, display, and tasting
Compliant
Observations
OUT
10 Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature
Observations
NA
11 Proper disposition of returned, previously served or reconditioned food items
Compliant
Observations
4.Employee Health
IN
12 Management, Food employees and conditional employees; knowledge, responsibilities, and reporting
Compliant
Observations
IN
13 Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth
Compliant
Observations
5.Preventing Contamination by Hands
IN
14 Hands cleaned and properly washed/Gloves used properly
Compliant
Observations
IN
15 No bare hand contact with ready to eat foods; Proper handling of ready to eat foods.
Compliant
Observations
6.Highly Susceptible Populations
NA
16 Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
