- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/28/2015; abated.
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/28/2015; abated.
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4/30/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Bar glasswasher checked at <50ppm chlorine; facility shall repair to maintain 50-100ppm chlorine on final rinse sanitization. Facility shall use kitchen dishwasher until repaired; reinspection on 04/30/2015.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean deflector plate on ice machine; observed some growth. Please empty entire contents before wash/rinse/sanitize. Rinse completely and allow to air dry before starting new ice.
- [4] Number; convenient; accessible; designed; installed
Observed cold-water valve turned off at handsink due to possible leak; facility shall repair to ensure effective handwashing. Cold and hot-water under pressure are required for handwashing.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean walls and areas around dishwasher; observed build-up.
- [1] Rooms and equipment - vented as required
Facility shall repair ventilation system in women's restroom; unit observed not working.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Ice properly dispensed***Refrigeration with juice/dairy checked at <40F; date codes ok.Speed gun and cup holder checked clean.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; tomatoes at 38F; cheese at 37F; dressings at 38-41F;Facility is cook to order only; no cooling or rethermalizing of food products. Observed hamburger being cooked to 166F.Reviewed new regulations and requirements for date marking and no bare hands with ready-to-eat foods.All refrigeration and freezer systems checked within regulations.Recommendations:Install screen door at back entrance to prevent flies***Remove all fly killing devices; they are not approved in the food preparation areas***Maintain a regular cleaning schedule***Install new thermometers in reach-in units; some are very old***
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4/28/2015 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/04/14; abated.
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/04/2014; abated.
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4/11/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall discontinue storage of any articles in ice served to customers; this ice must be protected against cross-contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed glasswasher at <50ppm chlorine; repair glasswasher to maintain between 50-100ppm chlorine. Use kitchen dishwasher until unit repaired. Reinspection required.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed ice-machine with build-up; in addition; top of machine observed with rust/oxidation. The rust may drip onto ice served to patrons; facility will need to empty ice machine of all contents and repair top of machine with rust (inside unit). Clean and sanitize machine and rinse after repair.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall install new rack or remove rack in walk-in refrigeration with heavy rust/oxidation. All surfaces need to be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed several non-food contact surfaces with build-up; facility shall clean and sanitize reach-in systems; handles; counters; shelves; etc. Maintain all surfaces clean to avoid possible cross-contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed several non-food contact surfaces with build-up; facility shall clean shelves; counters; grill area; hood area; handles; racks in walk-in refrigeration etc.
- [1] Storage; handling of clean equipment / utensils
Observed articles stored on eating utensils; please keep clean eating utensils separate from all other items. (correction on-site)
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Facility shall maintain a sanitizer bucket with 50-100ppm chlorine or 200-400ppm quatinary ammonia during operational hours.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility will need to replace missing/damaged floor tiles; in addition; floor and drains need a deep cleaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean all floors and drains throughout food preparation area; observed heavy build-up. (maintain clean)
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reinspection in (7) days 04/11/2014.Bar needs a deep cleaning as indicated above.Facility shall use alternate dishwasher in kitchen until glasswasher in bar area repaired.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding food products checked good; raw beef at 41F; tomatoes at 38F; ranch at 42F; bacon at 39F. Recommend dates on all potentially hazardous foods in walk-in refrigeration.(no cooking observed; limited food preparation)Handsink stocked and functional.All refrigeration units and freezer units checked within regulation.High temperature dishwasher checked at >180F on final rinse sanitization.Kitchen needs deeep cleaning; reinspection in (7) days.
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4/4/2014 | Routine Inspection 1st | 84 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean/sanitize all bar reach-in refrigeration units; observed build-up/debris. (try to eliminate all oxidation/rust)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean the following areas: fan guards in walk-in refrigeration; shelves/racks in walk-in refrigeration; knife rack; light fixtures; and shelves as needed. Keep all surfaces in food preparation clean to avoid possible cross-contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall replace/repair damaged floor tiles throughout bar; all floor surfaces shall be smooth and easily cleanable.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drain under two-compartment sink; observed growth.Facility shall clean floors under equipment as needed; some areas observed with build-up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair/replace damaged FRP around dishwasher; wall areas need to be smooth and easily cleanable.Facility shall patch wall hole in women's restroom; all restroom areas need to be smooth and easily cleanable.Facility shall repair hole in door (men's restroom); all restroom areas need to be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsink shared with bar/kitchen stocked with sanitary towels and soap.Reach-in refrigeration with dairy checked at <40F; dairy date codes checked good.Bar glasswasher checked at 50-100ppm chlorine on final rinse sanitization.Please try and separate ice used for drinks and the cold-plate; (this will help prevent possible cross-contamination)
- General Comments that relate to this Inspection
The following was observed at the time of inspectionCooking temperatures checked good; hamburger final cook temperature at 182F; chicken wings final cook temperature at 201F.Cold-holding checked good; tomatoes at 38F; cheese at 43F; raw ground beef at 38F.High temperature dishwasher checked at >180F on final rinse temperature.Walk-in refrigeration checked at approximately 36F; food products stored ok.Spray bottle availble with bleach/water; inspector prefers a sanitizer bucket with 50-100ppm chlorine and (keep wiping cloths inside solution).Handsink stocked with sanitary towels and soap.
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4/5/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**Dishwasher showing 200F final rinse. Operator must monitor operation to ensure proper sanitizing final rinse of 180F or above.
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6/4/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temp dishwasher not functioning correctly. Unit needs to be repaired to maintain 180F final rinse. **Violation must be corrected within 48 hours - repair scheduled while on site. Until repair is complete; dishes must be sanitized in 50-100ppm bleach in nearby two compartment sink.**
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice machine has large build up of mold in it. Clean and sanitize the unit thoroughly to prevent potential contamination of ice. **This is a recurring violation. Facility cleans unit every three months - cleaning schedule should be increased if three months is not preventing mold**
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer had meat left on it. Slicer must be cleaned and sanitized within 4 hours of use to prevent bacteria growth and potential contamination of product.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning is needed in kitchen area; including; but not limited to - shelving; handles of equipment; drawers; light switches; sides of equipment; etc. Clean thoroughly to prevent potential cross contamination issues.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need thorough cleaning. Mats must be removed and floors cleaned to maintain sanitary conditions and prevent potential vermin attraction.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Personal articles (phone; binders; etc) stored on plates; on burger wrappers; and on other food contact surfaces. Keep personal items stored away from food contact surfaces to prevent potential contamination.
- General Comments that relate to this Inspection
Speed guns cleanScoops stored correctlyDishwasher @ 100 ppm chlorineConsumer ice separate from hand contact surfacesSanitizer bottles used for spray down
- General Comments that relate to this Inspection
Hand sink stocked-hand washing observedAll refrigeration @ 40F or below-sausages @ 40FProduct stored off floorRaw product stored below ready to eat foodsSanitizer bottle @ 50-100ppm chlorineNo sign of pests*Strongly recommend that facility continue to monitoring for pests.
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5/23/2012 | Routine Inspection 1st | 89 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice machine still has a large build up of mold on the inside. Clean thoroughly to prevent potential contamination of ice.
- General Comments that relate to this Inspection
All other violations from original inspection corrected- dishwasher @ 100ppm chlorine- surfaces clean- scoops stored correctly- speed gun drain line clean
- General Comments that relate to this Inspection
**All violations corrected from original inspectionFacility has been cleaned-pointed out few areas to continue cleaning; such as light switchesFreezers defrosted-keep units defrosted to protect food-mice droppings cleaned and monitoring traps set. Monitoring must be continuous. Check traps at least weekly-raw product stored correctly
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6/24/2011 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. This was found in both the make up unit and the walk in.
- [1] In-use food; ice dispensing utensils properly stored
Ice scoop stored against bottles (which need cleaning). Store ice scoop in ice with handle out or in a separate; clean and sanitary contained to prevent potential contamination of ice.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. *Violation must be corrected within 48 hours and all glassware must be run through main kitchen's dishwasher until unit is repaired.*
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice machine has large amount of slime build up. Unit needs to be clean and sanitized regularly to prevent potential ice contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Both freezers need to be defrosted to prevent build up on food product.
- [1] Non-food contact surfaces of equipment and utensils clean
Many surfaces need cleaning. Bottles should be cleaned and sanitized thoroughly to prevent potential hand contamination. Handles of refrigeration units; outside of ice machine; outside of dishwasher; etc. also need cleaning. Drain line from speed gun has large amount of mold build up. Clean and flush thoroughly and perform regularly.3 door refrigeration has standing water in bottom that is getting moldy. A wiping cloth was left in the standing water and is no longer absorbing any moisture. Clean thorougly and maintain unit to prevent recurrence. *This is a repeat violation from last year.*
- [1] Non-food contact surfaces of equipment and utensils clean
Numerous areas could use cleaning. Walls; side of make up unit; microwave (inside and handle); handles of equipment; light switches; etc. Clean all surfaces thoroughly to prevent potential hand contamination.
- [4] Presence of vermin; outer openings protected; no prohibited animals
340) Evidence of vermin activity observed under cash register cabinet - same area as last year. Clean following area thoroughly and seal all access points. Recommend hiring certified pest control operator; if not; traps must be set and monitoring must be done in house. *See Notes - 48 hours to correct violation.*
- [4] Presence of vermin; outer openings protected; no prohibited animals
340) Evidence of vermin activity observed in back area on side of walk in. Clean following area thoroughly and seal all access points. Recommend hiring certified pest control operator. *Violation must be corrected within 48 hours. See Notes*
- General Comments that relate to this Inspection
Hand station stockedSanitizer solution available @ 100ppm chlorine*Facility is using spray bottles. Recommend using a bucket to allow bartenders easy access for a cloth to wipe down bottles with*Dishwasher should be checked daily for compliance by bartenders to ensure proper sanitizer level. Last year; strips were old and unused; and this year not checking led to a non functioning dishwasher violation.**Vermin issue is a repeat. Operator said that traps were used for a while after last year's inspection; then poison was used (not allowed in food service establishment); and then monitoring and trapping stopped. Droppings were discovered in same place. Operator must follow a strict monitoring and control program or will be required to hire a Certified Pest Operator to handle issues.
- General Comments that relate to this Inspection
Hand sink stockedRefrigeration ok-make up unit @ 40F-walk in @ 41FSanitizer solution @ 100ppm chlorineDishwasher at 180F final rinseRestrooms stockedAll product stored off floor**Vermin issue is a repeat. Operator said that traps were used for a while after last year's inspection; then poison was used (not allowed in food service establishment); and then monitoring and trapping stopped. Droppings were discovered in same place. Operator must follow a strict monitoring and control program or will be required to hire a Certified Pest Operator to handle issues.
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6/21/2011 | Routine Inspection 1st | 80 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean the accumulation of food debris on the side of the hand washing sink cabinet.
- [1] Installed; maintained
- Repair or replace the broken faucet on the dump sink. Currently there is a rag wrapped around the base of the faucet because it is leaking.- Repair or adjust the drain line so that the backflow preventer drains into the pipe and not all over the floor.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Remove; replace or repair the unused non-working 1-door reach in freezer.
- General Comments that relate to this Inspection
NOTES:- Violations noted on the previous inspection (dated 6-29-2010) have been corrected except for those listed above.
- General Comments that relate to this Inspection
NOTES:Violations listed on the previous inspection (dated 6-29-2010) have been corrected except for those listed above.
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7/1/2010 | Routine Reinspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
- There is a pool of water in the bottom of the 3-door reach-in cooler - Clean and maintain clean.- Clean and maintain clean the bottom and the shelving of the 2-door beer keg cooler.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean the sides of the wall and the hand washing sink cabinet where food debris has accumulated.
- [1] Installed; maintained
- Repair or replace the broken faucet on the dump sink. Currently there is a rag wrapped around the base of the fauced because it is leaking heavily.- Repair or adjust the drain line so that the backflow preventer drains into the pipe and not all over the floor.
- [1] Installed; maintained
The condensate water from the walk-in cooler condensing unit is not draining. Repair.
- [4] Presence of vermin; outer openings protected; no prohibited animals
There is evidence of rodent activity. Observed mouse droppings in the cabinet under the cash register. Clean and maintain clean. Use a Certified Pest Control operator or you may utilize trapping such as glue boards or snap traps. Do not use baits or chemicals inside the building unless approved for food areas. THIS IS A 48 HOUR CORRECTION (BY 10AM ON THURSDAY 7-1-10)
- [4] Presence of vermin; outer openings protected; no prohibited animals
There is evidence of rodent activity. Observed mouse droppings in the cabinet under the hand sink. Clean and maintain clean. Use a Certified Pest Control operator or you may utilize trapping such as glue boards or snap traps. Do not use baits or chemicals inside the building unless approved for food areas. THIS IS A 48 HOUR CORRECTION (BY 10AM ON THURSDAY 7-1-10)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is an accumulation of trash and debris on the floor under the ice machine. Clean and maintain clean.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Remove; replace or repair the unused non-working 1-door reach in freezer.
- General Comments that relate to this Inspection
NOTES:- Keep all chemicals stored below and away from food and food equipment.- The test strips appear to be old and not reading properly. Tested 0ppm in the dish machine but with fresh test strips tested 50ppm. Discard and replace the old test strips in order to obtain accurate readings.
- General Comments that relate to this Inspection
NOTES:- Do not store food on the floor of the walk-in cooler (e.g. taco meat). Keep all foods at least 6" off the floor for easy of cleaning and to prevent contamination.- All product temperatures were within regulation (e.g. sliced onion 41F; walk-in 38F ambient).
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6/29/2010 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
NOTES:All violations noted on the previous inspection have been corrected.
- [4] Facilities to maintain product temperature
At the time of re-inspection the walk-in box was not operational. Potentially hazardous foods may not be stored in this unit until it is repaired. Keep foods requiring refrigeration on ice or in alternate units. This is a 48 hour correction.
- General Comments that relate to this Inspection
NOTES:1) Remove the flies from inside the facility by use of fly strips (not in food areas) or UV traps. Keep the doors closed as much as possible to minimize insect entry.2) Remove the hose from the 2-compartment sink when not in use. Having the hose connected to the facuet and hanging into the sink creates a potential for backflow of dirty water into the water supply.3) The cleanliness of the entire facility has greatly improved. The kitchen is now a bright and clean area to work in. Please maintain in this condition.4) Operator has 30 days (by 11-06-09) to obtain reciprocity (obtain identification card and certificate from the Health Department) for the Certified Food Protection Manager. Class was taken through Sierra Foodservice Sanitation.
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10/6/2009 | Routine Reinspection 2nd | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Remove the large outdoor plastic cover that has been placed over the kegs in the keg cooler - this is not an easily cleanable material.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There continues to be a significant amount of debris on the floor under the bar equipment - Clean and maintain clean.
- General Comments that relate to this Inspection
All violations noted on the previous inspection dated 8-3-09 have been corrected except for those that have been relisted above.
- [5] Source sound condition; no spoilage
Remove/discard the rotten heads of lettuce in the walk-in cooler - Operator advised Bonanza produce will be removing this product today. (Corrected on-site).
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager Available at the time of inspection - provide by 10-3-09.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Clean the inside surface of the ice machine drop chute - There is still some rust on mold on the inner metal surfaces.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Repair or replace the damaged gasket on the freezer to prevent ice accumulation inside the unit - defrost after repair.
- [1] Non-food contact surfaces of equipment and utensils clean
Some of the equipment (grill; open burner range; etc.) at the hot line needs to be steam cleaned or power washed to remove the accumulation of grease from the equipment. Clean and maintain clean.
- [1] Installed; maintained
Repair the backed up urinal in the Men's restroom.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There continues to be an accumulation of debris on the floors under the majority of the kitchen equipment - Move each piece of equipment and thoroughly clean the floor underneath.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean the wall area around the hand sink. If it cannot be cleaned then repaint or install FRP board so that the finished surface is non-absorbant; smooth and easily cleanable.
- [1] Lighting provided as required; fixtures shielded
- General Comments that relate to this Inspection
NOTES:1) Finish the installation of the broken heating element on the dish machine. If needed; use the two compartment sink and another container for sanitizing until the machine has been repaired.2) All violations noted on the previous inspection dated 8-3-09 have been corrected except for those that have been relisted above.3) Clean the vent grate on the ceiling above the hand sink.
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9/3/2009 | Routine Reinspection 1st | 83 |
- General Comments that relate to this Inspection
4 and 5 point violations listed on 8/3/09 inspection have been corrected. Remaining violations listed on 8/3/09 inspection must be corrected within 30 days (by 9/3/09) and 60 days on the CFPM (by 10-3-09).FAILURE TO CORRECTED THE VIOLATIONS LISTED ON THE 8/3/09 INSPECTION WITHIN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE PERMIT TO OPEATE UNTIL SUCH TIME AS THE VIOLATIONS HAVE BEEN CORRECTED.
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8/5/2009 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
There may be several items throughout the facility that are compromised and/or expired. Discard any product that is leaking/bulging or outdated. (observed can of peaches or sryup leaking; nacho cheese sauce outdated on dry storage shelf opposite dish machine). VOLUNTARILY DISCARDED - CORRECTED ON-SITE.
- [1] Original container; properly labeled
Bulk flour bucket is not labeled. Label to prevent misuse.
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing tomato juice and pineapple juice in open #10 cans in the 2-door reach-in cooler and in the keg cooler. Once #10 cans are opened to the atmosphere; the contents; if liquid; must be immediately used or transfered to a food grade container. (Corrected On-Site)Operator storing/chilling 7-UP 2 liter bottle in the customer ice bin. Do not store/chill anything in the customer ice. (Corrected On-Site).The customer ice must be separated from the cold plate cooling ice by use of a food grade barrier or container (e.g. - drained bus tub).
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing nacho cheese in open #10 can in reach-in cooler - Once #10 cans are opened to the atmosphere; the contents; if liquid; must be immediately transfered to a food grade (stainless steel or plastic) container to prevent the leaching of metals from the can into the food.Operator storing raw meat (beef ribs) over RTE food (jelly packets) - Always store raw below RTE foods to prevent contamination.
- [2] Handling of food; ice; minimized
Operator using a tupperware dish as a scoop in the flour - Use a food grade scoop with a handle only so that you minimize operator hand contact with the food.
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection (existing person has expired) - Must obtain within 60 days (by 10-03-09).
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Accumulation of rust and/or mold on the drop chute of the ice machine - Clean and maintain clean.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Clean the utensil drawer and the spice rack above - repaint the drawer and any other wood surfaces as needed after cleaning to ensure that the finished surface is non-absorbent; smooth and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Heavily rusted floor of the keg cooler - Repair; refinish; remove or replace. The rusted surface is no longer easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Remove the cardboard from inside the reach-in cooler and the tin foil from the hot line equipment. These are not easily cleanable surfaces.Repair or replace the damaged gasket on the reach-in freezer. Defrost the freezer once repaired.
- [1] Non-food contact surfaces of equipment and utensils clean
Buildup of food debris; dust; lint; etc. Clean inside coolers; outside equipment; shelving; etc; etc; etc. Clean the hood and hood filters.
- [5] Sewage and waste water disposal
There is a plug on the drain line from the hand sink leading to a slow drain and the water is backing up onto the floor (overflowing the pipe under the bar) - Repair or replace the plugged pipe. The hand washing location will be designated at the dirty dish side of the 3-compartment sink until the drain line is repaired. (TEMPORARILY CORRECTED ON-SITE). THIS IS A 48 HOUR CORRECTION (BY 8-5-09 @ 11AM).The walk-in cooler condensate drain pan is not draining properly - Repair.
- [1] Installed; maintained
Repair the broken condensate drains on the 2-door reach-in cooler to prevent water accumulation on the floor of the cooler.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Presense of prohibited animals at the time of inspection (flies). Evidence of prohibited animals at the time of inspection (rodent droppings in the SW corner under the cutting board table). - Clean all floors thoroughly then deploy preventative rodent traps (snap or glue) - Do not use chemical methods. Hire a Certified Pest Control Operator as needed. THIS IS A 48 HOUR CORRECTION (BY 8-5-09 @ 11AM).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is an accumulation of debris (straws; bottle caps; etc.) under neat the bar and bar equipment (e.g. dish machine) - Clean and maintain clean.Clean the accumulation of water on the floor from the leaking hand sink drain pipe.Repair or replace any damaged floor tiles at the back bar.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Heavy accumulation of grease; food debris on the floors; especially under equipment - Clean and maintain clean.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Heavy accumulation of food debris on walls throughout kitchen - Clean and maintain clean.
- [1] Lighting provided as required; fixtures shielded
Replace the missing light shield end cap on the overhead fluorescent light shield.
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8/3/2009 | Routine Inspection 1st | 64 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean under mats in kitchen area
- General Comments that relate to this Inspection
Handsink stockedAll refrigeration checked good at or below 40Fspeed gun and cup clean; new drain lineScoop stored properlyIce machine clean
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8/26/2008 | Routine Inspection 1st | 99 |
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