| No violation noted during this evaluation. | 02/01/2016 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee health policy could not be provided at re-inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Staff could not provide quat test strips at inspection.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Quat sanitizer in three compartment sink was undetectable at reinspection. Warewashing may not be done until approved sanitizer is providedand properly mixed. Single use cups shall be used in interim.
- Established procedures for responding to vomiting and diarrheal events
Observation: Written policy and kit not provided for clean-up of a vomiting or diarrheal event.
- Posting inspection reports
Observation: Post most recent inspection report visible to consumer in public area.
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01/26/2016 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting board on prep line refrigerator and shield inside of ice maker require a more thorough cleaning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Rear storage area and bar which is not in use requires a more thorough cleaning.
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01/20/2016 | Non Illness Complaint |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Staff could not provide employee health reporting.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Fans in dining area need a more thorough cleaning to prevent possible contamination from above.
- Established procedures for responding to vomiting and diarrheal events
Observation: Staff could not provide written policy or clean up kit for vomit and diarrhea events.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Posting inspection reports
Observation: Most recent inspection report not posted. Corrected on site by posting this report.
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01/13/2016 | Regular |
| No violation noted during this evaluation. | 04/02/2014 | Pre Opening |
- Hand drying provided
Provide hand-drying to all handsinks.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Inspect and clean grease interceptor in basement.
- Cleaning of maintenance tools and mop water disposal
Observation: Replace soiled mop head.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: provide a written employee health reporting policy and document training of all food employees. maintain written policy at establishment for review during inspection.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thin foods cooking thermometer capable of measuring thin foods.
- Handwashing cleanser, availability
Observation: Stock all handsinks with soap.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: provide a thermometer to each refrigerator.
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03/19/2014 | Pre Opening |
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