- 229.165 (f) (12) (B)integral thermometer. Observed final rinse thermometer to not be working properly. Ensure thermometer is repaired and adjusted to show an accurate representation of water temperature. Inspector will return in 10 days to ensure broken gauge has been repaired.
- 229.165 (m) (1) (A)not clean. Observed a dirty knife stored with clean knives on magnet in kitchen area. Ensure all utensils are clean to sight and touch before storing.
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12/15/2015 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.167 (e) (2) no soap. No soap at the bar hand washing sink. Supply every hand washing sink with soap.
- 229.165 (q)food contact not sanitized. Observed knife with food debris stored with clean knives on magnet. All utensils must be cleaned and sanitized properly before storing.
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09/01/2015 | 90 |
- 229.166 (i) (1) (B) HWS improper use. Observed bucket stored in bar hand wash sink and toxic spray hanging from kitchen hand wash sink. Ensure these sinks are used for hand washing only.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.167 (e) (3) (A) no towels. No paper towels at kitchen and bar hand wash sinks. Supply every hand wash sink with individual disposable towels.
- 229.163 (n) (1) eat.drink.smoke. Observed employee cell phone on food prep line. Ensure all personal items are kept away from food prep areas.
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverages in open containers. Employees must drink from clean closed beverage containers.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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06/01/2015 | 86 |
- 229.163 (f) (1) 20 seconds. Observed employee washing hands for less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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12/18/2014 | 96 |
- Ice maker machine has a built up of rust within the machine. Ensure to properly cleaned the ice machine to deter rust built up.
- No Heimlich poster posted.
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01/10/2013 | 94 |
- MECHANICAL DISHWASHER BOOSTER HEATER WILL REQUIRE RESETTING TO ALLOW FOR FINAL RINSE TEMPERATURES OF 180F AT ALL TIMES - PRESENTLY SET AT 175F.
- EVIDENCE OF FOOD MANAGER CERTIFICATION NEEDED FOR ALL MANAGEMENT.
- INTERIOR SURFACES OF ICE MACHINE IN NEED OF CLEANING/SANITIZING TO REMOVE CONTROL SLIME/MOLD/BACTERIA GROWTH - CORRECTED ON THE SPOT.
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08/15/2012 | 91 |
- 229.163 (h) (5) handling soiled equip.. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. Employee was found putting a dirty used customer dishes and failed to wash hands not use hand sanitizer.
- Hot water nozzle on the handsink is broken. Ensure to fix the hot water nozzle in a timely manner.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Replace the continuous towel dispenser with a new towel roll.
- 1. The wastewater drainage PVC pipe is displaying a link on the three compartment sink in the kitchen. 2. The three compartment in the bar is displaying a major link under the sink.
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08/17/2011 | 87 |
- Potential hazardous foods is being stored in a Walk-in cooler that is maintaining a temp. of 45F-48F. The internal temp. of the food products be 45F-46F. All cold held foods must maintain a temperature of 41F or less.
- Walk-in cooler is maintaining a temperature range of 45F-48F. Ensure to fix/repair the walk-in cooler in a timely manner so that the internal temp. of the walk-in is 41F or less.
- ***BAR** There is a link located on the 3 compartment sink. The link has caused mIldew to accumulate around the pipes.
- Ensure to post your most current health inspection report for display.
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02/25/2011 | 86 |
- Temperature of raw chicken breast being stored in a reach-in cooler was found reading a internal temp. of 60F. Chicken was discarded. Ensure all potentially hazardous foods are maintained at a temperature of 41F or less.
- The establishment has a line check list that is done during AM/PM shift to check tempeature thoughout the facility. The line check has not being done on a consistant basis.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. There is signs of gnats located in the bar area.
- Ensure to clean the ice macker machine. Reach-in cooler side panel is missing and mold was accumulating along the rubber gasket. Knifes found being store in between equipment. Ensure to properly store knifes in a self container or a knife rack. Ensure to fix the reach-in cooler draw. Currently the draw does not properly closed and inturn raising the internal temperature.
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09/17/2010 | 85 |
- Please ensure that cold hold units are working properly, keeping cold foods at an internal temperature of less than 41F. During course of inspection, cheeses found at salad dressing cold hold found to be at 50F.
- Please provide for the utilization of "use-by" date labels on all prepared stored foods in establishment. During course of inspection, several foods found (such as meatballs, chicken, fish, and pasta) with no label whatsoever, and in need of label with name and discard date.
- Please provide for leak at handsink in prepratory area to be fixed.
- Please provide for all food contact surfaces to be sanitized. During course of inspection, several prepartory tables, inlcuding pizza station, found left with food debris and dirty utensils (kitchen staff already left for the day). In addition, sanitizer buckets should mixed and tested to read between 50-100 ppm chlorine or 200-400 ppm quarternary ammonium. During course of inspection, several sanitizing buckets found with no sanitizer and in need of changing.
- Please provide for thermometers in all cold hold units, including cold hold drawers containing potentially hazardous foods.
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04/12/2010 | 81 |
- Ensure to clean and sanitize inside the ice maker machine.
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09/04/2009 | 97 |
| No violation noted during this evaluation. | 05/06/2009 | 97 |
| No violation noted during this evaluation. | 12/01/2008 | 97 |
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