- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the has accumulations of grime and debris. (area under the fryers).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (mens room)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall / floor area under and behind the triple sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/12/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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06/24/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wheels of the fryers and the inside bottom have accumulations of grime and debris and also the bar area cabinet with the kgs and open wine bottles needs cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the fryer wheels and the fryer underneath controls (grease and soil) have accumulations of grime and debris. Also, the keg / wine cooler at the bar area has excess water / condensation (?) in the bottom and the wine bottles drip when pivked up for serving.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible. (several restrooms were missing signage).
Correction: Provide a sign/poster that is clearly visible to all employees
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible. (several of the theatre rest rooms were missing signage.)
Correction: Provide a sign/poster that is clearly visible to all employees
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11/20/2014 | Routine | |
Food test thermometer and sanitizer (quatarnary amaonia) tests strips were available.
No violation noted during this evaluation. | 05/20/2014 | Routine | |
Inspection for the Health Permit renewal.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. TRUE refrigerator:American cheese was stored in an open plastic bag (unwrapped) with liquid products above it on wire rack shelving.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the bottoms of the TRUE refrigerator and the deli-top cooler have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/01/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor under the frying equipment needs cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/13/2013 | Routine | |
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