Date: 09/04/2024

Inspection Type: Regular

55. The floor at the bar is soiled under and between equipment. Maintain all floor surfaces clean. Clean this area.

22. The two door stainless steal cooler located on the cookline across from the stove tops is not properly maintaining the cold items at 41 degrees F or below. The internal temperature of the food items were at 46 degrees F. The items such as bacon dressing, deburgo mix, stroganoff sauce, cheesy skilled potatoes and pasta were voluntarily disposed of. A recheck will occur for this cooler on or after 9/9/24.

16. The dish machine at the bar is not properly sanitizing. The chlorine bleach is testing at 0ppm. The dish machine shall test at least at 50ppm. Repair the machine by 9/9/24 for a follow-up inspection.

Date: 02/23/2024

Inspection Type: Regular

58. PIC did not have allergen training. He states he will take the class on Sunday and send certificate to IK. Ensure this training is completed before next routine inspection.

44. Boxes filled with cups were found on the floor in the the dry storage area. *COS PIC moved the boxes off the ground. Ensure any food contact surface is kept off the 6 inches off the ground to avoid contamination.

41. A wiping cloth was found left out on the food prep line. All wiping clothes should be kept in a sanitizer bucket off the floor when not in use. ** COS the towel was removed.

37. Large Rubbermaid filled with salt and sugar were found. A shaker container was found with a brown spice. Any container with a food/spice that is not easily identifiable needs to be labeled. *COS PIC made a label for items

10. The bar hand sink and a hand sink blocked with equipment did not have paper towels. COS Employee restocked paper towels. Ensure all hand sinks have paper towels.

10. The sink blocked by equipment did not have a hand washing sign. **COS PIC was given a handwashing sink to hang. Ensure this sign is posted by next routine insepction.

10. Two hand sinks were inaccessible. The sink by the food prep area had a rolling garbage can that was blocking the hand sink. Another hand sink was blocked with multiple brooms.

9. An employee used ungloved hands to pick up a loaf of bread to start cutting. Another employee reminded him to wear gloves. Employee voluntarily threw away the bread. Ensure gloves are worn when handling RTE foods to prevent contamination.

6. A drink was found on the prep line Personal items, drinks or food should be be kept in a designated area away from food prep area to prevent contamination.

2. There was no CFPM present throughout inspection. At least one certified food manager should be present at all times. Inspection occurred one hour before operating hours, a food manager still needs to be present at this time. Ensure there is always a food manager present.

Date: 09/13/2023

Inspection Type: Regular

23. *** Found vegetable medley labeled 9/6, reduction with 8/31, pesto with 9/5t, and cav sauce with 9/5. *** COS PIC threw out all TCS (time temperature control) food beyond the maximum holding time of 7 days. PIC said he had been gone for a few days, and he had not been there to throw out the food at the proper time.

15. *** Italian dressing in the meat cooler with stored below beef. The plastic had drippings from the meat product. *** COS Dressing was removed and thrown away by PIC. He said that it was likely that the waitstaff had put it there by accident. It was not supposed to be stored there. Dressing is Ready to Eat food. It needs to be stored away from or above animal products to prevent cross contamination.

10. *** Hand washing sign at the prep and line areas did not have handwashing signs. *** COS I provided handwashing signs and instructed them to hang them up.

5. *** Employees could not locate the policy. *** COS I provided them with a norovirus poster and instructed them to hang it in a common space in the kitchen.