- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE A FEW FLOOR TILES ALTOGETHER IN TWO SPOTS --- BY THE FRYERS AND BY WALK--IN FREEZER DOOR.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE A FEW FLOOR TILES ALTOGETHER IN TWO SPOTS --- BY THE FRYERS AND BY WALK--IN FREEZER DOOR.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A PAN OF FOOD ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF FLOOR. CORRECTED ON SITE. OK'D.
Location: Walk-in freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE ONE LIGHT BULB N EXHAUST HOOD.
Location: Cook line
|
09/02/2014 | Routine |
| No violation noted during this evaluation. | 03/03/2014 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Need to direct drain to floor drain better, goes all over the floor
Location: Kitchen
Equipment: Veg. Sink
|
08/08/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Tiles missing x 21. Dining area - booth (will need to show inspector)2. Waitstaff area where they brooms are kept
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Tiles missing x 21. Dining area - booth (will need to show inspector)2. Waitstaff area where they brooms are kept
Location: Wait staff area
|
05/17/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Tiles missing x 21. Dining area - booth (will need to show inspector)2. Waitstaff area where they brooms are kept
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Tiles missing x 21. Dining area - booth (will need to show inspector)2. Waitstaff area where they brooms are kept
Location: Wait staff area
|
05/08/2013 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Had pest control research and discover some holes and missing tiles with standing water. Have scheduled repairs for holes 4/22/13Have been actively trying to control gnats
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 4 boxes on the floor - was picked up during inspection on shelving
Location: Kitchen (back)
Equipment: Walk in freezer
|
04/29/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Had pest control research and discover some holes and missing tiles with standing water. Have scheduled repairs for holes 4/22/13Have been actively trying to control gnats
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 4 boxes on the floor - was picked up during inspection on shelving
Location: Kitchen (back)
Equipment: Walk in freezer
|
04/12/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats present. Have had EcoSure out twice to bomb, fog, and try different methods (traps, sprays). Suggest using fans near drains and in areas to help reduce pests.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 01/07/13: Bar towels x 2 sitting on bar. Store in sanitizer when not in use.
Location: Bar
|
01/07/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats present. Have had EcoSure out twice to bomb, fog, and try different methods (traps, sprays). Suggest using fans near drains and in areas to help reduce pests.
Location: Kitchen
|
12/31/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MIDDLE PTC
Location: Kitchen
Equipment: Prep Top Cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: FANS x 3 dusty
Location: Walk-in cooler
|
08/17/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MIDDLE PTC
Location: Kitchen
Equipment: Prep Top Cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: FANS x 3 dusty
Location: Walk-in cooler
|
08/15/2012 | Routine |
| No violation noted during this evaluation. | 04/05/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Portion chicken and steak at 55.4 F. Portion in smaller quantities to control temperature.2. Salsa on ice bath made at 9AM. Salsa ranging in 49-55 F range and ice melting. Suggestion: Use smaller container to store salsa and fill ice up to surround evenly around salsa container.
Location: Kitchen (back)
Equipment: Prep table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Portion chicken and steak at 55.4 F. Portion in smaller quantities to control temperature.2. Salsa on ice bath made at 9AM. Salsa ranging in 49-55 F range and ice melting. Suggestion: Use smaller container to store salsa and fill ice up to surround evenly around salsa container.
Location: Wait staff area
Equipment: Prep Top Cooler
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee observed touching raw chicken and then touching utensils. Change gloves after handling raw meats. Wash hands before and after when changing gloves. Change gloves when handling raw meats to ready to eat foods.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Bucket sanitizers at lower than proper concentration.
Location: Kitchen (back)
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: Dessert reach in cooler out of calibration. Replace or repair.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Equipment thermometer not working and unit not operating correctly. Thermometer placed inside reach in cooler and showed temperature at 55 F. Ribs were stored in operating cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: Need to install drainage tube for soda gun holster.
Location: Bar
Equipment: Soda gun & holster
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Bar
Equipment: Ice bin
|
12/21/2011 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Portion chicken and steak at 55.4 F. Portion in smaller quantities to control temperature.2. Salsa on ice bath made at 9AM. Salsa ranging in 49-55 F range and ice melting. Suggestion: Use smaller container to store salsa and fill ice up to surround evenly around salsa container.
Location: Kitchen (back)
Equipment: Prep table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Portion chicken and steak at 55.4 F. Portion in smaller quantities to control temperature.2. Salsa on ice bath made at 9AM. Salsa ranging in 49-55 F range and ice melting. Suggestion: Use smaller container to store salsa and fill ice up to surround evenly around salsa container.
Location: Wait staff area
Equipment: Prep Top Cooler
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee observed touching raw chicken and then touching utensils. Change gloves after handling raw meats. Wash hands before and after when changing gloves. Change gloves when handling raw meats to ready to eat foods.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Bucket sanitizers at lower than proper concentration.
Location: Kitchen (back)
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: Dessert reach in cooler out of calibration. Replace or repair.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Equipment thermometer not working and unit not operating correctly. Thermometer placed inside reach in cooler and showed temperature at 55 F. Ribs were stored in operating cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: Need to install drainage tube for soda gun holster.
Location: Bar
Equipment: Soda gun & holster
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Bar
Equipment: Ice bin
|
12/12/2011 | Routine |
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