- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The slicer was soiled with old food debris.
- Physical facilities maintained in good repair
Observation: The floor in the kitchen is in poor condition.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The outside of the white food storage buckets are soiled with food debris.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The au jus, oyster stew and left over potatoes were not date marked.
- Handwashing cleanser, availability
Observation: There was no hand soap at the bar hand washing sink.
- Storing maintenance tools
Observation: The grill brush was stored on the floor---Discarded during this inspection.
- Hand drying provided
Observation: There were no paper towels at the bar hand washing sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor (especially around the perimeter) is heavily soiled.
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12/01/2015 | Regular |
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: There is no hand washing sink in the outdoor bar.
- Test kit provided and used to measure sanitizing solution concentration
Observation: There are no test papers available to check the chlorine based sanitizer for the kitchen dish machine.
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07/30/2015 | Regular |
| No violation noted during this evaluation. | 03/05/2015 | Regular |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: The large pan of chili in the walk-in cooler is 47 F. The chili was placed in the cooler about 18 hours ago.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: There was no sanitizer residual for the dish machine---The violation was corrected on-site by un-pinching the line.
- Reminder statement
Observation: The language for the reminder portion of the Consumer Advisory is not correct.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The propduct temperature of food in the walk-in cooler is 42 F to 44 F.
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11/05/2014 | Regular |
| No violation noted during this evaluation. | 06/09/2014 | Other |
- Service sink required
Observation:There is no mop (service) sink.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Some of the white wooden shelves in the kitchen are soiled.
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04/29/2014 | Routine |
- Plumbing system repaired according to law
THE HAND WASHING SINK PLUMBING IS NOT WORKING PROPERLY.
- Ice used as exterior coolant not used as a food
THERE IS NO SEPARATION BETWEEN EDIBLE ICE AND COOLING ICE IN THE SERVERS ICE BIN.
- Cleanability of floors, walls, and ceilings
THE FLOORING IN THE KITCHEN IS IN POOR CONDITION.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
THE BRUSCHETTA IS DATED 11/12 AND IS OUT DATED-----THE BRUSCHETTA WAS DISCARDED AT THE TIME OF THIS INSPECTION.
- Material characteristics of non-food contact surfaces
THERE ARE UNCLEANABLE WOOD SHELVES NEXT TO THE FRYERS-----THE BAR POP GUN HOLDER IS SOILED.
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11/21/2013 | Routine |
- Cleanability of floors, walls, and ceilings
THE FLOORING IN THE KITCHEN IS IN POOR CONDITION.
- Material characteristics of non-food contact surfaces
THERE IS WOOD SHELVING NEAR THE FRYER IN THE KITCHEN.
- Plumbing system repaired according to law
THE HAND WASHING SINK IN THE KITCHEN IS NOT WORKING.
- Food temperature measuring devices are provided and readily accessible
THERE IS NO SMALL DIAMETER PROBE THERMOMETER AVAILABLE TO CHECK FOOD TEMPERATURES.
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10/30/2013 | Routine |
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