| No violation noted during this evaluation. | 03/23/2016 | 100 |
| No violation noted during this evaluation. | 11/20/2015 | 100 |
| No violation noted during this evaluation. | 06/04/2015 | 100 |
- 229.166 (f) (2) (A)HWS>100F....all handsinks hot side faucets must reach at least 100F....(Pantry handsink)
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04/14/2015 | 96 |
- 229.165 (m) (1) (A)not clean....please re-surface or replace all cutting boards....
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01/16/2015 | 97 |
- 229.165 (g) (1) equipment not sufficent....to keep products at 41F or colder...milk and eggs will be re-located to the other walkin cooler....
- 229.164 (o) (7) (A) consume by date (prepared)....mark all leftovers that are more than 24 hours old with date prepared and a consume-by date (7 days later)...
- 229.165 (m) (1) (A)not clean.....interior of ice machine has too much of a lime buildup....please take the machine out of commission and obtain ice from else where...
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02/03/2014 | 90 |
- (Observed in use knives being put back on clean rack.)(Beverage dispenser in bar area needs to be cleaned and Sanitized.)
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01/02/2013 | 97 |
- Observed dirty knives stored with clean knives on magnetic holder.
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09/06/2012 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observe water hose inside bar's designated handwashing sink.)
- Front kitchen designated handwashing sink not providing hot Water.
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05/23/2012 | 92 |
- Observed backflow preventer leaking.
- Observed several utensils not cleaned or sanitized.
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02/09/2012 | 93 |
- 229.163 (h) (8) before gloves. 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.(Observed employess not washing thier hands when donning a new pair of gloves, and observed employees not washing thier hands after moving from and performing multiple task, then going to prep or prepare potenionally hazardous food.)
- Obsererved several employees personal cups through out the kitchen preperation areas where there is potenially hazardous food and personal drinks stored in refrigirators with outgoing potenianlly hazardous food.)
- The establishment does not have water under pressure at each access point in the food establishment during all hours of operation. Hot water is only available during certain times of the day. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. (At the time of inspection, there was no hot water available in restrooms) Hot water was restored at the time of inspection.)
- Hot water was turned off at designated handwashing sink.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- Observed several in use knived stored between prep units that were used for out going food.
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11/17/2011 | 79 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food 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.(Observed several employee's not washing their hand's before putting on a new pair of glove's) (Observed employee moving from cleaning duties to handling food without washing their hand's)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed paper towels and food debris inside one of the designated handwashing sink's.)
- Observed knives stored between prep unit's.
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08/16/2011 | 89 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.Observed Food such as tomato's and spinch inside one of the designated handwashing sink's.
- A Certified Food Manager must be on duty during business hours.Here are the online courses as requested.(learn2serve.com) (resturantville.com)
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05/16/2011 | 93 |
- Observed Hws blocked with brooms and Sweeping Items. Another HWS had wash rag inside.229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Please provide for an employee to have a Certified Food Manager's License onsite at all times.
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02/02/2011 | 94 |
- Please provide for an employee to have a Certified Food Manager's License onsite at all times.
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03/01/2010 | 97 |
| No violation noted during this evaluation. | 07/01/2009 | 100 |
| No violation noted during this evaluation. | 01/12/2009 | 97 |
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