This establishment received a D grade at this time and had 1 Priority, 5 Priority Foundation and 3 Core Violations on this inspection. This building has 4 separate bars: 1 large bar in middle of dining room, 1 bar on side of kitchen in banquet room with piano, 1 bar inside banquet room on other side of building across from kitchen, 1 bar downstairs in banquet room. Additional kitchen downstairs with warewashing machine, hand sink, 3 compartment sink, ice machine, equipment storage. Per manager, kitchen in pool area is not currently in use. Instructed manager to contact Plan Review if kitchen is used for summer food services. Reviewed time as a control policy from last inspection. If milk carafes left out at room temperature then a written "Time as A Control" policy and labeling of TCS foods held under time as control should be used. Please provide policy and labeling if TAC will be used for all future inspections, if not maintain at 41 Deg. F or less. Discussed banquet room with bar on lower level and operating parameters written on last inspection report: Per Plan Review Inspection-banquet room bar on lower level has not been approved and can not be used for open beverages without submittal of remodel application. This bar is currently being used with soda gun, ice and ice plate, beer on tap and mixed drinks (per items found in bar and menu observed on bar). Bar only has two large sinks; one sink has cold plate for ice, soda gun and pvc piping from sink to exterior of building where water runs off onto sidewalk. One sink is a dump sink. No hand washing sink, no floor drain, and bar counter is porous wood under laminate counter, and no ice storage. No 3 compartment sink or warewashing machine at bar. Establishment is operating bar without approval from this Department.: HEALTH CODE CHAPTER VIII SECTION 1 REGULATION 2. Approval of Plans Required a. No food establishment shall be constructed, nor shall any major alteration or addition be made thereto, until detailed plans and specifications for the premises have been submitted to and approved by the Department; nor shall any construction, alteration, or addition be made except in accordance with approved plans and specifications. The owner, operator or his authorized agent shall certify in writing that the plan documents comply with these regulations. Re-Inspection 12/27. Due to the violations noted on this inspection report, County legal action may result from this inspection.
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.