Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
BOXES OF FOOD (VEGETABLES & MEAT) AND SOFT DRINKS STORED ON FLOOR OF WALK IN FOOD COOLER. ALSO, BOXES OF FRYER OIL ON FLOOR IN KITCHEN. STORE ALL FOOD AT LEAST 6 INCHES ABOVE FLOORS ON APPROVED SHELVING.
-
CLEAN EXTERIORS AND BENEATH COOK LINE EQUIPMENT TO REMOVE ACCUMULATION OF GREASE AND DEBRIS. MAINTAIN IN CLEAN CONDITION.
-
CLEAN FLOOR OF WALK IN COOLER AND MAINTAIN IN CLEAN CONDITION.
-
CLEAN THE WALL UNDER THE CLEAN DISH TABLE NEXT TO DISHWASHER AND MAINTAIN IN A CLEAN CONDITION.
-
DATE LABEL ALL OPENED POTENTIALLY HAZARDOUS FOODS WHICH ARE NOT USED WITHIN 24 HOURS. ITEMS SUCH AS TURKEY IN WALK IN COOLER AND PORK AND CHEESES IN REFRIGERATOR NEAR 3 COMPARTMENT SINK WERE NOT DATE LABELED.
-
DISCONTINUE STORING CLEAN DISHES ON ABSORBENT TOWELS (KITCHEN). STORE ON CLEAN, NON-ABSORBENT SURFACES.
-
PROVIDE A HANDWASHING SINK WITH HOT AND COLD WATER AT BAR IN SMALL HALL. (ALSO PROVIDE HANDSOAP, PAPER TOWELS AND NAILBRUSH)
-
PROVIDE AN ADDITIONAL HANDWASHING SINK IN KITCHEN NEAR COOK LINE.
-
PROVIDE AN APPROVED WALL FINISH SUCH AS FRP, ON WALLS UNDER BANQUET BAR. ALSO APPLY FRP TO THE BOTTOM OF BAR TOP.
-
PROVIDE APPROVED CABINETS IN KITCHEN AND MAIN BAR. CABINETS IN KITCHEN HAVE HOLLOW BASES, UNAPPROVED TOPS AND SOME UNLAMINATED AREAS. THE MAIN BAR CABINETS HAVE HOLLOW BASES.
-
PROVIDE HAND SOAP AT BANQUET BAR HANDWASHING SINK.
-
PROVIDE PAPER TOWELS AT KITCHEN HANDWASHING SINK AT ALL TIMES. PAPER DISPENSER WAS EMPTY.
-
REMOVE WICKER BASKETS USED FOR FOOD SERVICE. PROVIDE WASHABLE BASKETS.
-
REPAIR MAIN BAR BACK ROOM FLOOR, WALLS, CEILING. PROVIDE APPROVED FINISHES.
-
STORE ALL UTENSILS IN KITCHEN CABINET DRAWERS ON CLEAN, NON-ABSORBENT, EASY TO CLEAN SURFACES.
|
Full
|
Dec 1, 2009
|
81 |
-
BOXES OF FOOD (VEGETABLES & MEAT) AND SOFT DRINKS STORED ON FLOOR OF WALK IN FOOD COOLER. ALSO, BOXES OF FRYER OIL ON FLOOR IN KITCHEN. STORE ALL FOOD AT LEAST 6 INCHES ABOVE FLOORS ON APPROVED SHELVING.
-
CLEAN EXTERIORS AND BENEATH COOK LINE EQUIPMENT TO REMOVE ACCUMULATION OF GREASE AND DEBRIS. MAINTAIN IN CLEAN CONDITION.
-
CLEAN WALL UNDER DISHWASHER TABLE AND MAINTAIN IN CLEAN CONDITION.
-
DATE LABEL ALL OPENED POTENTIALLY HAZARDOUS FOODS WHICH ARE NOT USED WITHIN 24 HOURS. ITEMS SUCH AS TURKEY IN WALK IN COOLER AND PORK AND CHEESES IN REFRIGERATOR NEAR 3 COMPARTMENT SINK WERE NOT DATE LABELED.
-
DISCONTINUE STORING SCOOP AT ICE MACHINE ON A CLOTH TOWEL. STORE THE SCOOP ON A CLEAN NON-ABSORBENT SURFACE.
-
PROVIDE AN ADDITIONAL HANDWASHING SINK IN KITCHEN NEAR COOK LINE.
-
PROVIDE AN APPROVED WALL FINISH SUCH AS FRP, ON WALLS UNDER BANQUET BAR. ALSO APPLY FRP TO THE BOTTOM OF BAR TOP.
-
PROVIDE APPROVED CABINETS IN KITCHEN . CABINETS IN KITCHEN HAVE HOLLOW BASES AND UNAPPROVED TOPS.
-
PROVIDE PAPER TOWELS AT KITCHEN HANDWASHING SINK AT ALL TIMES. PAPER DISPENSER WAS EMPTY.
-
PROVIDE PAPER TOWELS FOR USE AT BANQUET BAR.
-
PROVIDE TEST STRIPS FOR CHECKING CONCENTRATION OF CHLORINE SANITIZER IN SANITIZER BUCKETS. PROPER CONCENTRATION IS 100 - 200 PPM CHLORINE.
-
REPAIR FLOOR AND PROVIDE APPROVED CEILING FINISH IN BACK ROOM (BEHIND MAIN BAR)
-
SECURE ALL CARBON DIOXIDE TANKS.
-
STORE ALL UTENSILS IN KITCHEN CABINET DRAWERS ON CLEAN, NON-ABSORBENT, EASY TO CLEAN SURFACES.
|
Full
|
Dec 6, 2010
|
82 |
-
CLEAN EXTERIORS OF KITCHEN COOKING EQUIPMENT AND KITCHEN HANDWASHING SINK.
-
CLEAN INTERIOR OF BEER COOLER, LOCATED BY UNDERCOUNTER FREEZER AT MAIN BAR, TO REMOVE WATER AND MOLD. MAINTAIN IN CLEAN CONDITION.
-
CLEAN THE DISHWASHER HOOD & FILTERS AND FANS IN WALK IN COOLER AND MAINTAIN IN CLEAN CONDITION.
-
CLEAN WALL UNDER DISHWASHER TABLE AND MAINTAIN IN CLEAN CONDITION.
-
DATE LABEL ALL OPENED POTENTIALLY HAZARDOUS FOODS WHICH ARE NOT USED WITHIN 24 HOURS. ITEMS SUCH AS TURKEY IN WALK IN COOLER AND PORK AND CHEESES IN REFRIGERATOR NEAR 3 COMPARTMENT SINK WERE NOT DATE LABELED.
-
DISCONTINUE STORING SCOOP AT ICE MACHINE ON A CLOTH TOWEL. STORE THE SCOOP ON A CLEAN NON-ABSORBENT SURFACE.
-
PROVIDE AN ADDITIONAL HANDWASHING SINK IN KITCHEN NEAR COOK LINE.
-
PROVIDE AN APPROVED WALL FINISH SUCH AS FRP, ON WALLS UNDER BANQUET BAR. ALSO APPLY FRP TO THE BOTTOM OF BAR TOP.
-
PROVIDE APPROVED CABINETS IN KITCHEN . CABINETS IN KITCHEN HAVE HOLLOW BASES AND UNAPPROVED TOPS.
-
PROVIDE PAPER TOWELS AT BANQUET BAR HANDWASHING SINK.
-
PROVIDE PAPER TOWELS FOR USE AT BANQUET BAR.
-
PROVIDE TEST STRIPS FOR CHECKING CONCENTRATION OF CHLORINE SANITIZER IN SANITIZER BUCKETS. PROPER CONCENTRATION IS 100 - 200 PPM CHLORINE.
-
REPAIR FLOOR AND PROVIDE APPROVED CEILING FINISH IN BACK ROOM (BEHIND MAIN BAR) --- [12-15-11 - THIS WORK WILL BE COMPLETED BY JUNE 2012.]
-
SECURE ALL CARBON DIOXIDE TANKS.
-
STORE ALL UTENSILS IN KITCHEN CABINET DRAWERS ON CLEAN, NON-ABSORBENT, EASY TO CLEAN SURFACES.
|
Full
|
Dec 15, 2011
|
81 |
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