- In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Hardboiled eggs are being held at 47°F in the make table. Diced tomatoes are being held at 47°F in the make table. Pesto is being held at 49 °F in the make table. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- The warewash backboard is not sealed to the adjacent wall. Fish cutting prep table needs to be resealed to adjacent wall. (1 penalty point)
- Walk-in shelves are damaged (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: •There is no measurable sanitizer in the final rinse of the dish machine in the bar area. (6 penalty points)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Critical: Food containers or equipment bins are not cleaned at a frequency necessary to preclude accumulation of soil. (6 penalty points)
- Shelves in the dry storage area are dirty. (1 penalty point)
- Various ceiling surfaces are damaged or have gaps in the tiles. Hood vents have acquired dust and residue. (1 penalty point)
Corrected on site.
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/27/2016 | Routine | 65 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- A flour container is not labeled. (1 penalty point)
- Critical: A reach-in is holding temperature at 46 degrees. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the bar area dish machine. (6 penalty points)
- The side of the bar ice bin is spotted with drink residue. (1 penalty point)
- Walk-in shelves are rusty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various ceiling tiles are damaged. (1 penalty point)
- Area surrounding ceiling vents are dusty. (1 penalty point)
|
2/4/2015 | Routine | 72 | Advise & Educate |
| No violation noted during this evaluation. | 11/7/2014 | Critical Item | 100 | No Violations Observed |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Various containerson the make tableare not labeled with the common name of the food. (1 penalty point)
- A can of whipped cream is stored in culinary ice in the bar area. (1 penalty point)
- Critical: Cut tomatoes and pico are at 46 on the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Reach-in shelves and walls are dirty. Walk-in shelves are rusty. The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The lid of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
Corrected on site.
2 occurences.
- Interiors of vent filters over the prep hood are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: A handsink is full of ice. (3 penalty points)
- Tiles are damaged in the sautee area. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Employee personal items are out on a spice shelf. (1 penalty point)
|
10/13/2014 | Routine | 74 | |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Raw shell fish are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Lettuce is being held at 47 °F in the make table. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard is being used as shelf liner in a reach-in cooler. (1 penalty point)
- Shelving in the walk-in cooler is rusty. (1 penalty point)
- Critical: The shelf above the make table is dirty. The canopener is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Critical: The holster for the soda gun at the bar is dirty. (6 penalty points)
- Water is pooled up in the bottoms of the reach-in cooler. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
11/18/2013 | Routine | 54 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
Corrected on site.
- Critical: Diced tomatoes are being held at 45°F in the make table. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- An elastic bungee cord is being used inside a refrigerator. (1 penalty point)
- The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
- Various floor surfaces are damaged. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
|
7/8/2013 | Routine | 72 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- A bungee chord in the reach-in cooler is not smooth, easily cleanable and non-absorbent. (1 penalty point)
|
2/28/2013 | Followup | 98 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes are being held at 46°F in the make table. Crab dip is being held at 47°F in a reach in cooler. Cooked pasta is being held at 52-60°F on the grill cooler. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- The cover is missing from the ice machine compressor. The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Shelves in the walk-in cooler are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
2/19/2013 | Routine | 77 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- There is no certifed or registered food safety manager. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Various foods in the walk-in cooler are being stored between 45-48 F. Diced tomatoes are being stored at 52 F. (6 penalty points)
2 occurences.
- The hand sink is not sealed to be easily cleanable. (1 penalty point)
- The cover over the ice cream is damaged and exposing insulation to the ice cream. Gaskets are damaged on various refrigerator units. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
3 occurences.
- Critical: The canopener is unclean to sight and touch. The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
3 occurences.
- Shelves in the storage area are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
2 occurences.
- Critical: •The handwashing sink in the employees restroom does not get to 100 F within. within 30 seconds. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- A ceiling tile is missing over the 3-compartment sink. (1 penalty point)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
|
8/6/2012 | Routine | 73 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Food in the stand cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Shelving units in the walk in fridge are rusted making them no longer smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: Ceiling vents and adjacent tile are dirty with dust accumulation. The condenser unit in the front reach in fridge is dirty. The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- Various wire shelving racks are dirty. (1 penalty point)
- Critical: The chemical dispenser at the mop sink does not have an approved backflow prevention device. (6 penalty points)
- The mop sink faucet is leaking. The floor drain by the ice machine is clogged. (1 penalty point)
2 occurences.
- Areas of the floor are missing grout. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
11/28/2011 | Routine | 78 | Advise & Educate |
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