| No violation noted during this evaluation. | 6/10/2010 | Re-Check |
| No violation noted during this evaluation. | 6/3/2010 | Routine |
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Do not stack items in handsink by 3-comp sink.
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Repair wall under dishmachine. Cleanup water in basement. Repair cracked/broken floor tiles.
|
12/21/2009 | Re-Check |
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Pre-rinse sink is still leaking under dishmachine and into basement. This will cause structural and mold problems. FIX.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Make sure all coolers have thermometers.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Repair wall under dishmachine. Cleanup water in basement. Repair all cracked and broken floor tiles.
|
12/15/2009 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Two large slabs of beef sitting in tubs under prep sink. Keep in cooler (41F or cooler) or place under cold running water to thaw.
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Containers of spices/flour uncovered in stockroom. Keep covered to prevent contamination. Food uncovered in walk-in freezer and cooler. Ok to have uncoverd while cooling, but cover once product is under 41F.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Handsink by 3-compartment sink is covered bya cutting board. Keep accessible at all times.
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Pipes leaking under pre-rinse sink by dishwasher. Water is running through hole in wall under dishmachine and into basement. Fix leak.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Make sure thermometers are in all reach-in coolers and that they are located where they can be read easily.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Ice scoop buried in ice machine. Papertowel was wrapped around handle. Store ice scopp near front edge of ice machine, handle up. Corrected at time of inspection. Clean pop gun holders at bar.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Cleaqn fan covers in walk-in cooler.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Many floor tiles are cracked in kitchen, dishmachine area, prep area, and between basement stairs and back door. Replace all cracked tiles. Replace cracked baseboard between ice machine and basement stairs. Clean floor under dishmachine. Repair wall under dishamachine - hole. After plumbing is repaired, cleanup basement where water has leaked. May have to wipedown walls and ceilings with bleachwater to prevent mold.
|
11/30/2009 | Routine |
| No violation noted during this evaluation. | 6/15/2009 | Routine |
| No violation noted during this evaluation. | 5/11/2009 | Re-Check |
- Food Source/Handling
- Approved Source/Sound Condition (Package integrity 3-202.15, p 54)
Large can dented in stockroom. Return to supplier. Do not accept if dented.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Hoses for pop-in-box leaking in basement. Repair.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Clean white seperator plate in ice machine.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Clean the outside of the popgun holders at bar.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Replace cracked floor tiles near basement stairs.
|
4/24/2009 | Routine |
| No violation noted during this evaluation. | 1/9/2009 | Re-Check |
| No violation noted during this evaluation. | 12/15/2008 | Routine |
| No violation noted during this evaluation. | 7/9/2008 | Re-Check |
| No violation noted during this evaluation. | 7/8/2008 | Re-Check |
| No violation noted during this evaluation. | 6/23/2008 | Routine |
| No violation noted during this evaluation. | 1/4/2008 | Re-Check |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
Pan of chicken cooling at room temp. Once chicken is below 140F, it must be placed in cooler or be cut up and then placed in cooler.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Provide thermometers in all reach-in coolers.
- Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
Replace gaskets on doors of reach-in cooler in kitchen.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Clean floor in stockroom where spices have been spilled.
|
12/14/2007 | Routine |
| No violation noted during this evaluation. | 2/1/2007 | Re-Check |
| No violation noted during this evaluation. | 12/27/2006 | Routine |
| No violation noted during this evaluation. | 6/2/2006 | Re-Check |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Chicken cooling on counter at 120F. Maintain temp of at least 140F or quickly cool to 41F or lower.
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Prep table not maintaining product at 41F or lower. Temp on top and inside table is 50F. Have table inspected.
- Personnel
- Demonstration of knowledge (Assignment of responsibility 2-101.11, p 23)
Continue to train employees on cooling procedures and cold/hot holding temperatures.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Cases of food product on floor. Place on pallets or on shelving.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Handwash sink coming off wall near 3-well sink. Temporarily fixed. Permanently reattach to wall.
- Facility/Equipment Requirements
- Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
Prep table holding food product at 50F. Maintain 41F or lower
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Floor in dry storage area needs cove molding. Some areas of floor near dishwasher need re-grouting. Repair floor of beer cooler. Lights over prep table and in walk-in coolers need shielding.
|
5/25/2006 | Re-Check |
| No violation noted during this evaluation. | 5/18/2006 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Beef and chicken thawing at room temperature.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Beans 127 deg F Chicken 124 deg F in steam table. Potentially hazardous foods shall be rapidly reheated to 165 deg F then held in the steam table at 140 deg F or above.
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
Beans and chicken were not adequately reheated to 165deg F prior to being placed in the steam table.
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Provide covers for items when stored.
- Warewashing
- Adequate warewashing facilities (Warewashing machines, detergent/sanitizer level indicator(new machines) 4-204.117, p 114)
Dish machine not properly sanitizing equipment. Water temp was low and chemical sanitizer container was empty
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Fajatis skillet have rust on them. They need to be seasoned to retard rust formation. Shelving in walk in cooler is in need of additional clenaing,.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Menus contain food debris clean or inspect after each use.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Floors under and behind equipment are in need of cleaning.
- Other Operations
- Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
Remove dead mice from the premises, Clean up mouse droppings so you can tell if you have a current infestation. One cockroach egg case observed clean up so this case does not hatch.
- Adequate pest control (Failure to remove dead or trapped pests 6-501.112, p 179)
|
9/20/2005 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Margarite Mix shall be held under refrigeration once the container is open.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Beans 114 deg F taco meat 124 deg F. Potentially hazardous sahll behot helt in the steam table at 140 deg F or higher.
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
Potentially hazardous foods shall be reheated to 165 deg F then may be held in the steam unit at 140 deg or higher.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Potentially hazardous "ready to eat" foods shall be dated as to prep/pull date when held for more than 24 hours.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Chichen shall be stored belor beef products.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
Provide hand cleanser at the hand sink neqr the 3 compartment sink.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Personal drinks shall not be stored on dinner plates that will become the plate the the next customer is served. Clean spills in the oven below the range. Clean soda gun dispensers and their holsters in the bar area.
- Other Operations
- Handling/storage/labeling of toxic items (Storage & display, separation 7-301.11, p 187)
Toxic items must be stored seperate from food items.
- Outdoor premise designed/maintained (Outdoor refuse area, curbed & not graded to drain 6-202.110, p 172)
Dumpster enclosure is in need of thorough cleaning. Keep dumpster lids cllosed.
|
5/6/2005 | Routine |
| No report available. | 9/9/2004 | Routine |
| No report available. | 3/22/2004 | Routine |
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