IN THE KITCHEN: EZ Street

Health Department Inspection Report

During a February 8th, 2017, routine, inspection by a Putnam County Board Of Health Sanitarian, EZ Street, of 2796 Winfield Road, Scary Creek, was cited for the following repeat violation:

EZ Street – Inspection Report

Inspection Information:

Facility Type: Tavern
Inspection type: Routine
Inspection date: 08-February-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-101.19
Cloth used to line shelves around grill and mug freezer.
Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
4-301.12
Three stoppers not provided for kitchen 3 comp sink.
Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
4-501.11
Repeat Old white table chipping paint.

Comments:

 

EZ Street – Inspection Report

Inspection Information:

Facility Type: Tavern
Inspection type: Routine
Inspection date: 27-October-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-204.112
Repeat Thermometer missing left beer cooler.
Place thermometer in cooler where it can be easily seen.
4-501.11
Repeat Table in kitchen chipped.
Maintain equipment in good repair.
6-501.12
Repeat The floor under the equipment and the wall next to the door in kitchen are visibly soiled..
Clean the physical facilities at a frequency necessary to keep them clean.

Comments:

 

EZ Street – Inspection Report

Inspection Information:

Facility Type: Tavern
Inspection type: Routine
Inspection date: 18-May-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-204.112
Repeat Left BevAir beer box missing thermometer.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-501.11
Repeat Kitchen table top chipping paint.
Maintain equipment in good repair.
4-903.11
Single service cups on closet floor.
Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.
5-501.115
Repeat Old barrel beside dumpster full of water.
Remove all unnecessary items storage area or enclosure used to store refuse, recyclables, and returnables.
6-301.12
No towels in dispenser at kitchen handsink.
Provide single-use toweling at handsink to facilitate proper handwashing.
6-501.111(B)
Few fruit flies in toilet rooms.

6-501.12
Repeat Floor dirty under equipment in corners and storerooms.
Clean the physical facilities at a frequency necessary to keep them clean.

Comments:

 

EZ Street – Inspection Report

Inspection Information:

Facility Type: Tavern
Inspection type: Routine
Inspection date: 07-January-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-204.112
Repeat Chest freezers and beer coolers missing thermometers.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-301.12
Repeat A 3 compartment sink with stoppers is not provided according to law.
Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
4-302.14
Repeat No quat test papers provided.
Provide a test kit or other device for measuring the concentration of sanitizing solutions.
4-501.11
Repeat Old refrigerator table in kitchen chipping paint.
Maintain equipment in good repair.
4-601.11(A)
Corrected During Inspection: Critical Soda dispenser dirty.
Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
5-501.115
Repeat Some trash around dumpster.
Remove all unnecessary items storage area or enclosure used to store refuse, recyclables, and returnables.
6-202.15
Repeat Back door not self closing.
To prevent the entrance of insects and rodents make appropriate repairs.
6-301.11
Soap not available at kitchen employee handwash sink.
Provide hand soap at handwashing sink to facilitate proper handwashing.
6-301.12
No toweling available at bar and kitchen handsinks for hand drying.
Provide single-use toweling at handsink to facilitate proper handwashing.
6-501.12
Floor dirty under equipment and in corners.
Clean the physical facilities at a frequency necessary to keep them clean.
7-201.11
Corrected During Inspection: Chemicals stored with food in kitchen.
Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

Comments:

 

EZ Street – Inspection Report

Inspection Information:

Facility Type: Tavern
Inspection type: Routine
Inspection date: 16-April-2015
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-204.112
No thermometer in one GE chest freezer.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-301.12
A 3 compartment sink with stoppers is not provided according to law.
Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
4-302.14
No quat test papers provided.
Provide a test kit or other device for measuring the concentration of sanitizing solutions.
4-501.11
Old refrigerator table chipping white paint in kichen.
Maintain equipment in good repair.
5-202.14
No backflow preventer on mop sink hosebib.
Provide an approved backflow prevention device. (Watts 8 or equivalent)
5-501.113
Corrected During Inspection: Dumpster door not shut.
Provide tight fitting lids or doors for all receptacles and waste handling units with food outside that store refuse, recyclables, and returnables.
5-501.115
Some trash and litter around dumpster.
Remove all unnecessary items storage area or enclosure used to store refuse, recyclables, and returnables.
6-202.15
Repeat Back door not self closing tight.
To prevent the entrance of insects and rodents make appropriate repairs.
6-301.13
No towels in dispenser at kitchen handsink.
Remove these items. Handwashing may only be conducted at a handwashing sink.
6-501.114
Old fryers in front of handsink in kitchen.
Remove items that are unnecessary to the operation and maintenance of the food establishment.

Comments:

 

EZ Street – Inspection Report

Inspection Information:

Facility Type: Tavern
Inspection type: Routine
Inspection date: 20-February-2014
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-302.12
No thermometer is present in refrigerator and freezer.
Provide a thermometer that is easily accessible and capable of taking temperatures in food.
6-202.15
Back door not self closing and tight.
To prevent the entrance of insects and rodents make appropriate repairs.
6-301.12
No toweling available at handsink for hand drying.
Provide single-use toweling at handsink to facilitate proper handwashing.
6-501.11
Few floor tiles chipping.
Maintain the physical facilities so they are in good repair at all times.
6-501.12
Repeat Floors dirty under equipment.
Clean the physical facilities at a frequency necessary to keep them clean.

Comments:

 

EZ Street – Inspection Report

Inspection Information:

Facility Type: Tavern
Inspection type: Routine
Inspection date: 26-August-2013
Violations: A summary of the violations, found, during the inspection: are listed below:

 

6-501.12
Outside walls of grill not clean.
Clean the physical facilities at a frequency necessary to keep them clean.
6-501.12
Walls behind grill not clean.
Clean the physical facilities at a frequency necessary to keep them clean.
6-501.12
Floor behind keg bar not clean
Clean the physical facilities at a frequency necessary to keep them clean.

Comments:

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.