5 O'clock Club

Year by year

Inspections

1. Oct 23, 2024 Routine · 6 priority, 1 priority foundation, 4 core, 4 repeat
   • Serious Priority Repeat

     HANDWASHING PROCEDURE

     Employee not following proper handwashing procedures. Observed employee dipping hands in sanitizer water rather than washing in a handwashing sink.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling soiled dishes while rinsing in the 3 compartment sink.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Observed employee applying parmesan cheese to alfredo dishes with bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chicken, shrimp and raw fish are prepared in same container in the breading containers near the fryer.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Special dressing in "dressing" ice bath is cold held at 50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Herb butter on the food prep counter is cold held at 77°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Green peppers in "stir fry" ice bath is cold held at 47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Mozzarella cheese in the "soup" ice bath is cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Wet shrimp/chicken batter in "batter" ice bath is cold held at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     House dressing and Bleu Cheese dressing in walk in cooler have exceeded its date mark or is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PERSONAL CLEANLINESS - FINGERNAIL MAINTENANCE - FINGERNAIL POLISH

     Employee (wait staff) noted wearing fingernail polish or artificial nails when working with food.

     Correction: Prohibit employees from wearing nail polish or artificial nails when working with food unless the employee is wearing single-use gloves.

     Code 2-302.11 (B)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on the counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Bottom shelves on the food prep tables in the kitchen are not easily cleanable due to rust and deterioration.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Metal racks for dirty dish storage in the dishwashing area are not easily cleanable due to rust and deterioration.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the wall behind the soup steam table are soiled with food residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The wall behind the 3 compartment sink and handwash sink near the grill line is not easily cleanable due to peeling paint and deterioration.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

2. Nov 16, 2023 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

3. Oct 26, 2023 Routine · 8 priority, 4 priority foundation, 3 core, 1 repeat
   • Serious Priority

     HANDWASHING PROCEDURE

     Employee not following proper handwashing procedures. Employee dipping hands in cleaner/sanitizer bucket rather than washing in handwashing sink.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling raw meat (shrimp, steak, chicken, etc.).

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands- buns, cheese, etc.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chicken, raw shrimp, and raw fish are prepared in same container in the breading container near the fryer.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority

     FOOD CONTAMINATION PREVENTED - ICE USED AS EXTERIOR COOLANT

     Ice used for cooling jugs of juice in bar is used in beverages.

     Correction: Discard contaminated ice and adjust procedures to prevent ice used as an exterior coolant from being used in food.

     Code 3-303.11

   • Serious Priority

     DATE MARKING - DISPOSITION

     Dressings made onsite have exceeded its date mark- these items are kept for longer than 7 days after being made

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Utensils used on the grill line are not cleaned before each use with a different type of raw meat or before changing from raw to ready to eat foods.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Thermometer is not sanitized between uses.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation Repeat

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Observed washing hand in 3 compartment sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A lactic acid sanitizer test kit (wipe cloth buket sanitizer ) is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine sanitizer test kit (dishwasher sanitizer) is available for checking sanitizer concentrations, but it is expired.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A Iodine sanitizer test kit (bar 3 comp sink) is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Interior food contact surface of the ice machine is visibly soiled with mold.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for reduced oxygen packaging (vacuum packaging) raw steaks and ready to eat burnt ends.

     Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Vacuum packaging machines (Food Savor and Anova brand) are not ANSI/NSF certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11