- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink w/out soap. Soap stocked during inspection.
- General Comments that relate to this Inspection
Dairy fridge @ 40F. Sani bucket @ 200ppm Quat. All dishes washed in Bugsy's Rest- now Main Kitchen. All drinks served in plastic cups. Consumer ice separate from storage ice. Good no bare hand contact procedures for garnishes. Bar clean and well kept.
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6/29/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Hand sinks clean and stocked. Sanitizer buckets in place with 200 ppm Quat. All dishes generated are washed in Busgy's Restaurant dishwasher (Permit # F100087). All drinks served in plastic ware. Good ice scoop storage. Deep cleaning of all hard to reach places performed after each set of home games.
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5/28/2014 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Ice scoops stored incorrectly - either against bottles or in sinks. Keep ice scoops stored in a clean and sanitary fashion to prevent potential contamination of ice. * Corrected on site*
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand sinks not stocked with soap and paper towels. Keep all hand sinks stocked with soap and paper towels at all times to facilitate handwashing. *Corrected on site. Reviewed importance of hand washing with operator; in particular due to handling of money; ice; and garnishes at the bar.
- General Comments that relate to this Inspection
Speed guns cleanSanitizer buckets @ 200ppm quatFacility cleanChemical storage adequate*Bartenders handle both cash as well as food items - ice and garnishes. Emphasized importance of hand washing in between duties.*Discussed providing employees with tongs to minimize hand contact with garnish items when appropriate
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7/30/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED;ICE SCOOPS PROPERLY STORED.SPEED GUN CLEAN.ALL CUPS DISPOSABLE.
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8/15/2012 | Routine Inspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
HANDSINKS NOT ACCESSIBLE. FOUND BLENDER PITCHER STORED IN ONE HANDSINK AND A METAL PITCHER STORED IN THE OTHER HANDSINK. HANDSINKS MUST BE ACCESSIBLE FOR HANDWASHING AT ALL TIMES. CORRECTED ON SITE.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO SOAP AT 1ST HANDSINK. MUST PROVIDE SOAP AT ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:ICE SCOOPS PROPERLY STORED.SPEED GUNS CLEAN.ALL CUPS DISPOSABLE.
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7/18/2011 | Routine Inspection 1st | 94 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol warning signage must be posted by 8-9-10.
- General Comments that relate to this Inspection
Except those violations listed above; all previous violations noted on inspection 8/2/2010 have been corrected
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8/4/2010 | Routine Reinspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine not sanitizing at the time of inspection - Sanitizer bottle empty. Bottle replaced and machine will not prime. Chemical not pumping. Repair the unit. Until such time as the unit has been repaired; the operator must use single use disposable or run all dishes requiring sanitizing through an alternate dish machine (in the main kitchen).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available at the bar at the time of inspection - Provide
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at the south hand sink. All handwashing sinks must be stocked with soap and towels at all times during operation.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol warning signage not posted at the time of inspection - Post.
- General Comments that relate to this Inspection
NOTES:- Ensure that all refrigeration units with perishable foods have indicating thermometers either on the inside or outside of the unit. All refrigeration units must hold 40F or less.- Ensure that dish machine is tested prior to the start of each shift. 50-100ppm residual is required on chlorine based sanitizing machines.- Set up sanitizer wipe down buckets prior to the start of shift.
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8/2/2010 | Routine Inspection 1st | 91 |
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