- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There are numerous holes in the walls. Various floor surfaces are damaged, in the bar area. (1 penalty point)
2 occurences.
- Critical: There are numerous flies present in the facility. (3 penalty points)
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9/24/2015 | Routine | 84 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- 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)
Corrected on site.
- Clean equipment is being stored in the splash zone of a hand sink. (1 penalty point)
- The cabinetry around the hand sink in the kitchen is damaged. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Critical: The soda nozzle in the bar area is unclean to the sight and touch. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: The hand sink in the kitchen is being blocked by bags of potato chips. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The floor is damaged in the bar area. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
|
9/30/2014 | Routine | 71 | Advise & Educate |
- Ice in bar area is uncovered. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: Handsink blocked. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
|
1/9/2014 | Routine | 86 | Advise & Educate |
- •The ceiling in the liquor closets is not sealed or finished. The shelves holding liquor is not sealed. (1 penalty point)
2 occurences.
- Beverage tubing is not separated from culinary ice in an ice bin. (1 penalty point)
- Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
2/14/2013 | Followup | 96 | Advise & Educate |
- Critical: Cups stored in ice. (6 penalty points)
Corrected on site.
- 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)
- Single service items are stored in the splash zone of a hand sink. (1 penalty point)
- The ceiling by liquor is not finished. The shelves holding liquor is not sealed. (1 penalty point)
2 occurences.
- Beverage tubing is not separated from culinary ice in an ice bin. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The inside of the microwave is dirty. The soda holsters are dirty. The French fry slicer is dirty. (6 penalty points)
4 occurences.
- The fridge gaskets are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked. (3 penalty points)
2 occurences.
- vents are missing covers. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Various floor surfaces are damaged. The wall behind 3 compartment sinks is damaged. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A mouse was seen in the liquor holding area. (3 penalty points)
|
2/5/2013 | Routine | 63 | Advise & Educate |
- Many employees have taken an unapproved food handler class. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- The refrigerator in the kitchen is not commercial grade. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The interior of the microwave is dirty. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. The exterior surface of the frier and surrounding equipment are dirty. (1 penalty point)
2 occurences.
- The light to the west of the frier is missing endcaps so the light is not properly shielded. (1 penalty point)
- The floors under the frier and the wall next to the frier are dirty. (1 penalty point)
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2/28/2012 | Routine | 85 | Advise & Educate |
- Unable to verify food handler training. (1 penalty point)
- Unable to verify certified manager. (1 penalty point)
- There is no ambient air thermometer in the refrigerator. (1 penalty point)
- Critical: Meat in refrigerator lacks date marking. (6 penalty points)
- Ice scoop is stored on top of the ice machine. (1 penalty point)
- Cold plate is in contact with culinary ice. (1 penalty point)
- CO2 tanks in the back bare are not secure. (1 penalty point)
- Refrigerator is not comercial grade. (1 penalty point)
- Critical: Sinks in the back bar area are not designated hand sink with a sign. (6 penalty points)
- There is no designated mop sink. (1 penalty point)
- The ceiling and walls in the ice shed are not durable. (1 penalty point)
- Shelves in dry storage area are not sealed. (1 penalty point)
- The handsink at the kitchen does not have soap. (3 penalty points)
- Soda gun holsters lack drain lines. (1 penalty point)
- The fans in the walk-in are dirty. (1 penalty point)
- Various areas of floor coving are in disrepair. (1 penalty point)
- Unnecessary equipemnt is stored in the kitchen. (1 penalty point)
|
11/2/2010 | Followup | 71 | Advise & Educate |
- Unable to verify food handler training. (1 penalty point)
- Unable to verify a certified food manager. (1 penalty point)
- Critical: Eggs are stored above R.T.E. foods. (6 penalty points)
- Critical: Potentially hazardous foods out of original packaging is not date marked. (6 penalty points)
- Moldy food is being kept in the walk-in. (1 penalty point)
- Clean glassware is stacked together wet. (1 penalty point)
- Ice scoop is stored on a terrycloth towel. (1 penalty point)
- Clean kitchen ware is stored on dirty surface. (1 penalty point)
- Kitchen utinsels are stored on a dirty terrycloth towel. (1 penalty point)
- Cardboard is being used as a shelf liner. (1 penalty point)
- Cardboard is being reused as a food storage container. (1 penalty point)
- Cold plate is in contact with culinary ice. (1 penalty point)
- There is no internal thermometer in the refrigerator. (1 penalty point)
- CO2 tanks are not secure outside. (1 penalty point)
- Refrigerator is not comercial grade. (1 penalty point)
- There is a wet sponge on the cutting board. (1 penalty point)
- Critical: The sanatizer concentration is too high. (6 penalty points)
- The interior of the drink cooler is dirty. (3 penalty points)
- Potato slicer is dirty. (3 penalty points)
- Critical: Both ice machines are dirty on the interior. (6 penalty points)
- Critical: The fans in the walk in are dirty. (6 penalty points)
- Critical: All circular fans in food prep areas are dirty. (6 penalty points)
- Interior of the microwave is dirty. (3 penalty points)
- The exterior of both ice machines are dirty. (1 penalty point)
- Metal shelving in walk-in is dirty and rusty. (1 penalty point)
- Exteriior of dry storage bins are dirty. (1 penalty point)
- Exterior of microwave is dirty. (1 penalty point)
- Critical: There is no handsink in the back bar. (6 penalty points)
- Critical: The handsink is blocked. (3 penalty points)
Corrected on site.
- Mop water is disposed of outside. (1 penalty point)
- The dumpster has no lid. (1 penalty point)
- Exposed wood is beehind the bar. (1 penalty point)
- The ceiling where the ice machine is located is not smooth, non absorbent and easily cleanable. (1 penalty point)
- The second storage shed for the ice machine is made of unsealed wood. (1 penalty point)
- The lights are not shielded and some lack end caps. (1 penalty point)
- The fume hood is not adequate to remove heat and grease. (1 penalty point)
- There is a gap to the outside of the west door. (1 penalty point)
- There is no soap at the handsink. (3 penalty points)
- There is no handwash sigh in the mens or womens restrooms. (1 penalty point)
- The floor in the walk in is not sealed. (1 penalty point)
- The bar floor is not maintained smooth, non-absorbant, and easily cleanable. (1 penalty point)
- There is not enough light in the walk-in. (1 penalty point)
- There is no mop sink. (1 penalty point)
- Utility lines are on the floor. (1 penalty point)
- Floor tiles are in disrepair. (1 penalty point)
Corrected on site.
- There is a hole in the ceiling (side bar). (1 penalty point)
- Teh floor behind the ice machine is in disrepair. (1 penalty point)
- Soda gun holsters lack drain line and are above culinary ice and are dirty (all of them). (1 penalty point)
- There is bacterial growth in the walk in cooler. (1 penalty point)
- Floor in the walk-in is dirty. (1 penalty point)
- The floor in the back bar is dirty. (1 penalty point)
- The floor sink in the back bar is dirty. (1 penalty point)
- Floor in the kitchen is dirty. (1 penalty point)
- The floor in the bar is dirty. (1 penalty point)
- The floor under the bar is dirty. (1 penalty point)
- There is no coving in the walk-in. (1 penalty point)
- There is no coving in the kitchen. (1 penalty point)
- Flies are in the kitchen on cutting boards. (1 penalty point)
- Varioous equipment is in disrepair or not in use and should be removed from the facility. (1 penalty point)
- Chemical spray is stored with and above food items. (3 penalty points)
Corrected on site.
- Glue traps and clorox are stored above food storage refrigerator. (3 penalty points)
- Liquid nails is stored above dry spices. (3 penalty points)
Corrected on site.
- Degreaser is stored next to single service items. (3 penalty points)
- Critical: Black Flag ant, roach, and spider killer is not allowed in a food establishment. (6 penalty points)
Corrected on site.
- Smoking is occuring wihtin 25 ft of door to bar. (1 penalty point)
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10/20/2010 | Routine | 0 | Advise & Educate |
- The preparation table is not easily cleanable, non-absorbent, or in disrepair. (1 penalty point)
- The upper surface inside the microwave is dirty. (3 penalty points)
- The lights above the three compartment sink are not shielded. (1 penalty point)
- The floor and wall around the cooking equipments are dirty. (1 penalty point)
- Critical: The pest control strips is placed on top of the microwave. (6 penalty points)
|
8/18/2009 | Routine | 88 | Advise & Educate |
- The food safety manager certificate is not available in the facility. (1 penalty point)
- There is no ambient air thermometer inside the reach-in refrigerator by the soda boxes. (1 penalty point)
- There is no cover for the waste receptacle in the women’s restroom. (1 penalty point)
- The hand sink next to the three compartment sink is out of paper towel. (3 penalty points)
- There are holes on the floor under the three compartment sink. There is a hole in the ceiling above the small reach-in. (2 penalty points)
2 occurences.
- The walls and ceiling in the kitchen area are dirty. (1 penalty point)
|
12/11/2008 | Routine | 91 | Advise & Educate |
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