The Eleanor Room

Year by year

Inspections

1. Jan 24, 2025 Follow Up · No items found

   No violations cited.

2. Dec 5, 2024 Routine · 2 priority, 5 priority foundation, 3 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Food items in cold table tops are cold held over 41°F. Yams 43.7°F;SLiced tomato 44.2°F;Pork belly 49.6°F;Carrots 60.2°F Spaetzele 46.0°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

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on the prep sink

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     SHELLSTOCK, MAINTAINING IDENTIFICATION - DATE RECORDED ON TAG

     The date when the last shellstock was sold from the container is not consistently listed on the tag.

     Correction: When the last shellstock is sold from the container the date of sale shall be recorded on the tag.

     Code 3-203.12 (B)

   • Not serious Priority Foundation

     SHELLSTOCK, MAINTAINING IDENTIFICATION - COMMINGLING

     Shellstock mussels are being commingled.

     Correction: Shellstock shall not be commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas. Remove shellstock from sale or service.

     Code 3-203.12 (C) (2)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for soup and rissotto. Large container of soup was observed to be cooling in the walk-in at 120F after an unknown amount of time. Pan of Rissotto was observed to be tightly wrapped in the walk-in cooler at 120.7

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items in walk-in cooler are not properly date marked or were beyond date mark.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - RESTRICTION - PRESENCE AND USE

     Hot Shot Pest Strips are not allowed in the food establishment where food and beverages are prepared or stored. Warewash sink sanitizer is less than 200ppm. Bar warewash sink is disensing sanitizert over 100ppm

     Correction: Remove unapproved poisonous or toxic materials from premise.

     Code 7-202.11

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knives are improperly stored in stagnant water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wiping cloths are used as slip mats under cutting boards.

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

     Code 4-101.19

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

3. May 16, 2024 Pre-inspection · 1 priority, 2 priority foundation, 4 core
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Ecolab Eco-San is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Service dish machine to achieve correct sanitizer concentration is dispensed.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Inner lip of ice machine is soiled with green residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the employee restroom.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Norlake 2 dr prep cooler on cook line is missing door gaskets.

     Correction: Repair equipment to good condition or remove from premise. Replace gaskets.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards for cook line prep coolers are excessively scored, discolored, and damaged.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     DRYING MOPS

     Mops stored in mop bucket.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

   • Not serious Core

     PUBLIC RESTROOMS - HANDWASHING FACILITES - EQUIPPED

     Handwashing facilities are lacking single use hand drying devices in the three unisex customer restrooms.

     Correction: Provide single use hand drying devices or single use paper toweling in customer restrooms.

     Code 8-301.11