Food Service Inspections

BALDYS BBQ (HWY 20)

Score Overview

Scoring Legend
Inspection Date Score
01/28/201672
07/15/201592
01/28/201592

Note: Past inspections may reflect results from other businesses that formerly operated in the current business's physical location.

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Location Details

2670 NE HWY 20 STE 720
BEND, OR 97701
(541) 388-4227

Inspection Reports

The most recent inspection details are displayed by default. If you wish to view the details of past inspections click the appropriate date tab.

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
02/25/2016REINSP202
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
3-501.1610PRIORITY (REPEAT VIOLATION)
VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
CHICKEN PORTIONS HELD AT 124-126F IN ALTO-SHAM. SEVERAL OTHER PORTIONS OF CHICKEN ABOVE ARE 154F.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.
CORRECTED - REHEATED CHICKEN TO 165F; COOKED EARLIER TODAY.
4-602.130CORE (REPEAT VIOLATION)
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
FLY CATCHING UNIT STILL DIRTY. FLOOR BEHIND MIXER DIRTY.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-301.126PRIORITY FOUNDATION (REPEAT VIOLATION)
VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
DISHWASHER IN KITCHEN, PAPER TOWEL DISPENSER IS NOT OPERATIONAL.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing sink or group of adjacent handwashing sinks shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
REPAIRED DURING INSPECTION, IT WAS JAMMED. MAKE SURE DAILY THAT ALL PAPER TOWEL DISPENSERS OPERATE PROPERLY.
6-501.1100CORE
VIOLATION OF SECTION 6-501.110 Dressing rooms or locker facilities are not used by food employees, specifically:
EMPLOYEE COAT IS STORED ON TOP OF MIXER.
REQUIRED CORRECTION: Dressing rooms shall be used by employees when changing clothes in the establishment. Lockers or other suitable facilities shall be used to store employee clothing and other possessions.
STORE PERSONAL BELONGINGS AWAY FROM FOODSERVICE EQUIPMENT.
99Z0INFORMATIONAL
Notes/Recommendations:
BOTH DISHWASHERS TESTED FINE TODAY. HOT WATER PRESSURE AT DW HANDWASH SINK IS VERY LOW.

CLEAN FLOOR-MOUNTED MIXER, UNDERSIDE TOO. COOK LINE DRAWERS ARE HOLDING TEMPS OF 39F TODAY. OK TO USE BUT MAKE SURE TO TAKE TEMPS WITH PROBE THERMOMETER DAILY TO VERIFY 41F OR LESS. MGMT NOW COOKING/SMOKING MORE MEATS HERE TO REDUCE FOODS BEING TRANSPORTED FROM WESTSIDE. THANKS. MGMT FOCUSING ON REHEATING COLD MEATS, CHILI, ETC IN OVEN OR SMOKER TO 165F BEFORE PLACING IN STEAM TABLE.

Inspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore ViolationsTotal Score
01/28/2016SEMI-ANNUAL41472
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
3-202.11(A)(C)(D)5PRIORITY
VIOLATION OF SECTION 3-202.11(A)(C)(D) *PRIORITY* Food is received at an improper temperature, specifically:
PACKAGES OF SLICED HAM ARE RECEIVED TODAY AT 54-72F. WINGS 51F. FOOD COMES IN FROM WESTSIDE BALDY'S. WHEN I TEMPED THE HAM, IT WAS ON THE COUNTER, PACKAGES OF HAM STORED ON 160F WRAPPED BRISKET.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous cold foods must be received at a temperature of 41°F or below, hot foods at 135°F or above, and frozen food must be received frozen, unless a different receiving temperature is specified by law (milk, molluscan shellfish, eggs).
MEATS AND OTHER POTENTIALLY HAZARDOUS FOODS MUST BE RECEIVED AT 41F OR LESS OR 135F OR HOTTER. HAM IMMEDIATELY PUT IN COOLER TO QUICKLY COOL. BALDYS SHOULD HAVE A TEMP LOG FOR RECEIVING FOOD TEMPS, GAVE EXAMPLE OF TEMP LOG TO PIC.
3-302.11(A)(4,5,6,8)0CORE
VIOLATION OF SECTION 3-302.11(A)(4,5,6,8) Raw or ready-to eat food is not properly covered or stored, specifically:
RAW SHELL EGGS ARE STORED ABOVE BOX OF ORANGES IN FRIG IN SHED.
REQUIRED CORRECTION: Food must be stored in packages, covered containers or wrappings. Hermetically sealed containers must be cleaned of visible soil before opening. Food containers that are received packaged together in a case or overwrap must be protected from cuts when opened. Fruits and vegetables must be separated from ready-to-eat food prior to washing.
STORE EGGS BELOW AND AWAY FROM READY TO EAT FOODS. WILL RE-CHECK.
3-305.110CORE
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
BAGS OF POTATOES ARE STORED ON FLOOR IN SHED.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; or 3) At least 6 inches above the floor.
KEEP 6" OFF FLOOR.
3-403.115PRIORITY
VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
4 BRISKETS ARE REHEATED FOR OVER TWO HRS IN STEAM UNIT AT COOK LINE. WHEN I TEMPED THEM THEY WERE AT 85-115F.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 135°F.
COOK INSTRUCTED TO REHEAT THEM TO 165F IN SMOKER OR OVEN QUICKLY. PREVIOUSLY COOKED MEATS, FOODS ARE SUPPOSED TO BE REHEATED TO 165F WITHIN 2 HRS.
3-501.1610PRIORITY (REPEAT VIOLATION)
VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
PANS OF PORK BUTT ROASTS ARE STACKED ON EACH OTHER IN WALK-IN FRIG, TEMPS OF ROASTS 49-59F. MGMT UNSURE WHY TEMPS ARE SO HIGH.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.
THIS GETS BACK TO LOGGING TEMPS OF INCOMING FOODS COMING IN FROM WESTSIDE. ALSO, DON'T STACK PANS OF FOODS THAT ARE IN THE TEMPERATURE DANGER ZONE, MAKES IT HARDER FOR THEM TO COOL QUICKLY.
4-501.114(A)5PRIORITY
VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
BOTH DISHWASHERS SHOWED ZERO (0) PPM CHLORINE AT FINAL RINSE.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule.
REPAIR REP CAME AND FIXED BOTH MACHINES DURING INSPECTION. BALDY'S NEEDS TO BE CHECKING THESE MACHINES EACH MORNING TO VERIFY 50-100 PPM CHLORINE AT FINAL RINSE.
4-501.140CORE
VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
INTERIOR OF KITCHEN DISHWASHER IS DIRTY.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
CLEAN INSIDE OF MACHINE AT LEAST ONCE PER DAY.
4-602.130CORE (REPEAT VIOLATION)
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
FLY CATCHING UNIT ON WALL NEEDS CLEANED.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
6-301.123PRIORITY FOUNDATION
VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
NO PAPER TOWELS PRESENT AT DISHWASHING HAND WASH SINK. DISPENSER EMPTY, RED LIGHT FLASHING.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing sink or group of adjacent handwashing sinks shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
990INFORMATIONAL
*PRIORITY AND PRIORITY FOUNDATION ITEMS*  All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.


99Z0INFORMATIONAL
Notes/Recommendations:
PIC HAS SERVE SAFE FOOD MGR CERTIFICATION. PLEASE HAVE COPY ON SITE.

COLD LINE COOK DRAWERS TODAY ONLY HOLDING GARLIC BREAD - TEMPS 54-56F. DO NOT USE THESE DRAWERS UNLESS THEY CAN HOLD FOODS 41F OR LESS.

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
08/18/2015REINSP000
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
99Z0INFORMATIONAL
Notes/Recommendations:
NO FOOD IN COLD DRAWERS TODAY PER PIC. THEY ARE STILL NOT WORKING PROPERLY. REFFRIGERATION COMPANY WAS HERE 2X IN PAST FEW WEEKS (INCLUDING TODAY) TO TRY TO FIX THEM. WILL RE-CHECK WHEN REPAIRED.

UPDATE 9/8/15 COLD DRAWERS ARE STILL NOT BEING USED, PER GRETCHEN. SHE WILL NOTIFY ME OF THE PLAN AFTER A MEETING WITH BRIAN (OWNER) THIS WEEK. EAM

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
07/27/2015REINSP000
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
990INFORMATIONAL
*PRIORITY AND PRIORITY FOUNDATION ITEMS*  All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.


99Z0INFORMATIONAL
Notes/Recommendations:
COOK LIINE DRAWERS HOLDING FOODS 43-51F. VEGGIE BURGERS AND CHEESE IN TOP RIGHT DRAWER AT 51F. DISCARDED. PRIME RIB, WINGS, SLICED HAM, CHICKEN, AND TURKEY ARE 45F. THOSE MEATS HAVE BEEN IN THERE SINCE 10 AM TODAY. MOVED TO WALK-IN FRIG WHERE FOOD TEMPS ARE 36-37F. WILL RECHECK THE COLD LINE DRAWERS. USE TEMP LOG AND ACCURATE, CALIBRATED THERMOMETER ( BALDY'S DIGITAL THERMO SHOWS 31.3F IN ICE WATER SO IT DOES NOT APPEAR TO BE ACCURATE, GIVING COLDER READING THAN IT SHOULD). PUT A PAN OF WATER IN COLD DRAWERS AND CHECK WATER TEMP EVERY MORNING, DOCUMENT TEMPS, MAKE SURE 41F OR LESS OR DO NOT USE DRAWERS.

SMALL FRIG OUT FRONT HOLDING FOODS AT 42F TODAY. I RECOMMEND USING THE ALCOHOL AIR THERMOMETERS INSTEAD OF THE DIAL TYPE.

Inspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore ViolationsTotal Score
07/15/2015SEMI-ANNUAL11592
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
3-304.120CORE
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
STYROFOAM CUP STORED IN PAN USED TO DISPENSE MACARONI.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.
USE UTENSILS WITH HANDLES TO MINIMIZE BARE HAND CONTACT WITH FOOD.
3-501.165PRIORITY
VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
VEGGIE BURGERS AND CHEESES IN TOP DRAWER AT COOK LINE ARE 55F, 51F, RESPECTIVELY. SMALL FRIG AT WAIT STATION HOLDS JUICES, MILK AT 48-51F.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.
DISCARDED ANY PHF/TCS FOOD IN DANGER ZONE FOR MORE THAN 4 HRS. DO NOT USE EITHER OF THESE COLD-HOLDING UNITS UNTIL IT CAN BE SHOWN THEY CAN HOLD FOODS AT 41F OR LESS (DON'T TRUST THE AIR THERMOMETER).
4-601.11(A)3PRIORITY FOUNDATION
VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
MICROWAVE IS DIRTY INSIDE AND OUT.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
WILL RE-CHECK. COOK TO CLEAN TODAY.
4-602.130CORE (REPEAT VIOLATION)
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
BOTTOM OF SHED COOLER, BOTTOM OF RANDALL COOLER AT COOK LINE NEED CLEANED.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-903.110CORE
VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
CONTAINER OF SPOONS IS DIRTY ON COUNTER IN BACK.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
6-501.1130CORE
VIOLATION OF SECTION 6-501.113 Maintenance tools are not stored to minimize contamination or in an orderly manner, specifically:
MOP BUCKET IS STORED OUTSIDE.
REQUIRED CORRECTION: Maintenance tools such as mops, brooms, vacuum cleaners, and similar equipment shall be stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles. Maintenance and cleaning equipment shall be stored in an orderly manner that facilitates the cleaning of the storage area.
KEEP AT MOP SINK INSIDE; THIS IS A FLY AND VERMIN ATTRACTANT.
6-501.160CORE
VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
MOP LAYING ON GROUND OUTSIDE.
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
SHOULD BE HUNG UPSIDE DOWN INSIDE ABOVE MOP SINK. IT ATTRACTS FLIES OUTSIDE.
88A0INFORMATIONAL
*New Rule - Effective September 4, 2012* SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
GAVE PIC ALLERGY POSTER. PLEASE SHARE WITH STAFF THIS RELATIVELY NEW REQUIREMENT THAT WE ARE SUPPOSED TO ASK ABOUT AT ROUTINE INSPECTIONS.

990INFORMATIONAL
*PRIORITY AND PRIORITY FOUNDATION ITEMS*  All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.


99Z0INFORMATIONAL
Notes/Recommendations:
HOT DOGS NOT DATE MARKED - OTHER DATE MARKING OF FOODS GOOD TODAY.

MAKE SURE TO KEEP GARBAGE AND RECYCLING CONTAINERS COVERED AT ALL TIMES AND KEEP AREA BY BACK DOOR AND DUMPSTER GREASE-FREE (AS MUCH AS POSSIBLE).

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
02/19/2015REINSP000
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
99Z0INFORMATIONAL
Notes/Recommendations:
CONSUMER ADVISORY ON MENU NOW OK FOR BURGERS AND STEAK.

Inspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore ViolationsTotal Score
01/28/2015SEMI-ANNUAL11392
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
3-501.18(A)5PRIORITY
VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
GALLON OF MILK IN FRIG IS DATED 1/15 REPRESENTING WHEN IT WAS OPENED.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F or less or is not properly date-marked.
CORRECTED - DISCARDED.
3-603.113PRIORITY FOUNDATION
VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
HAMBURGERS ARE COOKED TO ORDER BUT THERE IS NO CONSUMER ADVISORY.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as oysters on the half shell (raw oysters) , raw-egg Caesar salad and hamburgers (can be cooked to order) or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
WILL RE-CHECK. 2 WKS TO CORRECT ON MENU. VERBAL WARNING CAN BE GIVEN BY SERVER UNTIL MENU IS CORRECTED. IF STEAKS CAN BE ORDERED RARE OR MED-RARE AND ARE NOT COOKED TO 145F OR HIGHER, THEN CONSUMER ADVISORY WOULD APPLY TO THOSE ITEMS AS WELL. BREAKFAST MENU CONSUMER ADVISORY LOOKS GOOD FOR EGGS COOKED ANY WAY.
4-501.110CORE (REPEAT VIOLATION)
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
TILES MISSING AT WALL AT MOP SINK.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REPLACE AND RESEAL.
4-602.11(E)0CORE
VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
INSIDE OF ICE MACHINE IS SOILED, HAS SOME DUST BUILD-UP.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
CLEAN ALL SURFACES OF INTERIOR OF MACHINE REGULARLY.
4-602.130CORE (REPEAT VIOLATION)
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
PLASTIC BEER BOTTLE RACKS IN WALK-IN FRIG ARE DIRTY.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CLEAN.
99Z0INFORMATIONAL
Notes/Recommendations:
EMPLOYEE HEALTH POLICY GOOD TODAY, TEMPS ALL GOOD TODAY. I DID REMIND COOK THAT FOODS THAT ARE REHEATED TO BE HELD HOT SHOULD BE BROUGHT QUICKLY UP TO 165F.

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
08/07/2014REINSP000
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
99Z0INFORMATIONAL
Notes/Recommendations:
RECEIVED PIC OF CHLORINE TEST STRIPS. VIOLATION CORRECTED.

Inspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore ViolationsTotal Score
08/04/2014SEMI-ANNUAL02394
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
3-302.11(A)(4,5,6,8)0CORE (REPEAT VIOLATION)
VIOLATION OF SECTION 3-302.11(A)(4,5,6,8) Raw or ready-to eat food is not properly covered or stored, specifically:
SOME FOODS ARE UNCOVERED IN WALK-IN.
REQUIRED CORRECTION: Food must be stored in packages, covered containers or wrappings. Hermetically sealed containers must be cleaned of visible soil before opening. Food containers that are received packaged together in a case or overwrap must be protected from cuts when opened. Fruits and vegetables must be separated from ready-to-eat food prior to washing.
IF FOODS ARE NOT ACTIVELY COOLING IN A FRIG, THEY SHOULD BE COVERED, PROTECTED.
3-501.153PRIORITY FOUNDATION
VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
PAN OF SAUSAGE GRAVY IS 82F IN WALK-IN AFTER 3 HRS OF COOLING.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food shall be cooled by: 1) Placing the food in shallow pans; 2) Separating the food into smaller or thinner portions; 3) Using rapid cooling equipment; 4) Stirring the food in an ice water bath; 5) Using or arranging containers to facilitate heat transfer; 6) Adding ice as an ingredient; or 7) Other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
STIR GRAVY EVERY 15 MINUTES TO FACILITATE RAPID COOLING. OTHER COOLING METHODS LOOK GOOD TODAY.
4-302.143PRIORITY FOUNDATION
VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
NO CHLORINE TEST STRIPS.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizer shall be provided.
NEED WITHIN 2 WKS. SEND PICTURE TO VERIFY. USE EVERY DAY ON BOTH LOW-TEMP MACHINES TO VERIFY 50-100 PPM AT FINAL RINSE.
4-501.110CORE
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
WALL TILES ARE FALLING APART AT MOP SINK.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REPAIR.
4-602.130CORE
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
FANS AT COOK LINES, RACKS IN PROTEIN WALK-IN FRIG.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
99Z0INFORMATIONAL
Notes/Recommendations:
GAVE PIC FORM 1A, 1B REGARDING EMPLOYEE HEALTH REPORTING. PIC MUST KNOW SPECIFIC DISEASES AND SYMPTOMS THAT RESTRICT AN EMPLOYEE FROM WORKING IN A FOOD ESTABLISHMENT.

IF DOGS ARE ALLOWED ON PATIO, WRITTEN PROCEDURES MUST BE APPROVED BY HEALTH DEPT PRIOR TO ALLOWING THIS PRACTICE. WRITTEN PROCEDURES SHOULD ADDRESS ITEMS IN RULE 6-501.115 -E

Reinspection Summary

Inspection DateInspection TypePriority ViolationsPriority Foundation ViolationsCore Violations
02/14/2014REINSP000
  • Priority means a violation that has a direct connection to preventing foodborne illness.
  • Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
  • Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.

Violation Details

Food Code ReferencePointsViolation & Comments
99Z0INFORMATIONAL
Notes/Recommendations:
BAR DISHWASHER SHOWS 50 PPM TODAY. ASTERISK OK NOW ON MENU ITEMS THAT CAN BE SERVED UNDERCOOKED (I.E. EGGS). ADD ASTERISK TO 3 EGG ITEMS ON BACK OF BREAKFAST MENU.