- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The back bar 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The fry slicer is dirty. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- Critical: The kitchen handsink is being used for condinsate tube drain. The front bar hand sink is being used for other purposes. (3 penalty points)
2 occurences.
- The back bar ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above dry storage areas. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Back bar floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty beneath equipment. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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2/13/2015 | Routine | 76 | Advise & Educate |
- Critical: The back bar area is not properly is not air gapped. (6 penalty points)
|
4/1/2014 | Followup | 94 | Advise & Educate |
- Critical: Employee drink is being stored on food prep counter and does not have a lid. (3 penalty points)
- Critical: Raw shelled eggs are being stored above ready to eat food in the refrigerator. (6 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: The drain line from the tap is draining into the handsink. (3 penalty points)
- Critical: The back bar has no soap. (3 penalty points)
- Critical: The back bar has no paper towels. (3 penalty points)
|
3/11/2014 | Followup | 79 | |
- Critical: Employee food is being stored on top of lemons and limes. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Cloths are being used to store clean pitchers on. (1 penalty point)
- The side of the refrigerator is being lined with tacky paper. (1 penalty point)
- Critical: There are no test strips available at 3 compartment sink. (3 penalty points)
- The 3 compartment sink is not sealed in the back bar area to adjacent wall. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: The back bar has beer drain line draining into it.The bar handsink has a garbage can stored infront of it. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: The back bar area is not properly air gapped. (6 penalty points)
- The wall by the handsink and 3 compartment sink are not sealed. (1 penalty point)
- Critical: There is no soap available at back bar. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- The wall behind the handsink is damaged, the laminate is pulling off from the wall. (1 penalty point)
- The cieling in the kitchen by the vent is dirty.The floor under the equipment is dirty. (1 penalty point)
2 occurences.
- The bar in the back area has no coving. (1 penalty point)
- Critical: Chemical bottles are not leabled with common name. (6 penalty points)
Corrected on site.
|
3/4/2014 | Routine | 57 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: The microwave is unclean inside. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- There is no hand drying provision at the kitchen hand sink. Also in bathroom. (3 penalty points)
2 occurences.
- Restrooms lack hand washing signage. (1 penalty point)
- Various ceiling surfaces are damaged. One light in the back room does not work. Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
|
12/28/2010 | Routine | 87 | Advise & Educate |
- Critical: The fries cutter is not clean. (6 penalty points)
- Chef utnesils are stored with handles down in container. (1 penalty point)
- The gas cylindar is not restarained. (1 penalty point)
- Food is left on a couple of clean spoons. (3 penalty points)
Corrected on site.
- Critical: The ice machine is dirty and has black growth in it. (6 penalty points)
- Critical: The hand sink at the bar is used for other purposes. (3 penalty points)
- The sink faucet is leaking. (1 penalty point)
- Light bulbs in prep area are not shielded. (1 penalty point)
- Hand towels are lacking at hand sink. (3 penalty points)
Corrected on site.
- The ceiling in the kitchenis peeling off. (1 penalty point)
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10/1/2009 | Routine | 74 | |
- There is not an employee with a food handlers permit. (1 penalty point)
- Clean dishes are not stored inverted. (1 penalty point)
- There are no test strips available. (1 penalty point)
- Critical: There is not enough sanitizer in the (sanitize) rinse water. (6 penalty points)
- Critical: The ice machine lid & inside is dirty or has growth on it. (6 penalty points)
- The lights in the kitchen are not protected. (1 penalty point)
- 1- The wall area behind the griddle & stove has deteriorated and is no longer a cleanable surface. 2- Coving by the door is broken. (1 penalty point)
- 1- The floor is not clean in the kitchen. 2- The floor and shelves in the bar are not clean. (1 penalty point)
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6/4/2008 | Routine | 82 | Advise & Educate |
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