- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Hand sink access block by spray bottle and wipe cloth. COS
Location: Bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. The hand sink is soiled in the kitchen. Please clean around the faucet.Hand sinks shall be clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: REPEATED violation 8/4/141. Hand sink is being used to dumping coffee or tea down the drain. Hand sink shall not be used fro purposes other than hand washing . No dumping, no get water to fill a pitcher , etc..Please ensure all employee are of aware of this violations.
Location: Kitchen
Equipment: Hand sink
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Violation still exist 8/4/141. Cove molding missing. Replace cove molding in area behind the dish machine.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean all drains in bar 8/4/14Floor drains are soiled in the bar . Clean the for drains and keep the floor dry.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Please clean around the inner side on the flip door. Clean the edges of the siding door. 8/4/141. The ice machine kick plate, flip door and sliding door are soiled. Please clean
Location: Basement
Equipment: Ice machine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Both 4 bay sinks are soiledin the bar Please clean at least every 24 hr.
Location: Bar
Equipment: 4-bay
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Both 4 bay sinks are soiledin the bar Please clean at least every 24 hr.
Location: Bar
Equipment: 4-bay
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08/04/2014 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Hand sink access block by spray bottle and wipe cloth. COS
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. The hand sink is soiled in the kitchen. Please clean around the faucet.Hand sinks shall be clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Hand sink is being used to dumping coffee or tea down the drain. Hand sink shall not be used fro purposes other than hand washing . No dumping, no get water to fill a pitcher , etc..Please ensure all employee are of aware of this violations.
Location: Kitchen
Equipment: Hand sink
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing. Replace cove molding in area behind the dish machine.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor drains are soiled in the bar . Clean the for drains and keep the floor dry.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The ice machine kick plate, flip door and sliding door are soiled. PLease clean
Location: Basement
Equipment: Ice machine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Both 4 bay sinks are soiledin the bar Please clean at least every 24 hr.
Location: Bar
Equipment: 4-bay
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Both 4 bay sinks are soiledin the bar Please clean at least every 24 hr.
Location: Bar
Equipment: 4-bay
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07/23/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOLER TEMP 47.4. PLEASE KEEP DOOR CLOSED WHEN NOT IN USE TO KEEP FOOD COLD. IF THAT DOESN'T KEEP FOODS AT 41 DEGREES F OR BELOW THEN KEEP FOOD ON ICE.2. EGG WASH TEMP 45 DEGREES F. FOOD LOG SHOWED THAT THE EGG WASH WAS PREPPED TODAY. EMPLOYEE STATED THAT IT WAS PREPPED ABOUT AN HOUR BEFORE I ARRIVED. PLEASE PUT POTENTIALLY HAZARDOUS FOOD ITEMS IN COOLER IN BETWEEN TASKS SO IT CAN KEEP AT TEMPS OF 41 DEGREES F OR LOWER.3. CHICKEN TEMP WAS 46.4.
Location: Kitchen (front)
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOLER TEMP 47.4. PLEASE KEEP DOOR CLOSED WHEN NOT IN USE TO KEEP FOOD COLD. IF THAT DOESN'T KEEP FOODS AT 41 DEGREES F OR BELOW THEN KEEP FOOD ON ICE.2. EGG WASH TEMP 45 DEGREES F. FOOD LOG SHOWED THAT THE EGG WASH WAS PREPPED TODAY. EMPLOYEE STATED THAT IT WAS PREPPED ABOUT AN HOUR BEFORE I ARRIVED. PLEASE PUT POTENTIALLY HAZARDOUS FOOD ITEMS IN COOLER IN BETWEEN TASKS SO IT CAN KEEP AT TEMPS OF 41 DEGREES F OR LOWER.3. CHICKEN TEMP WAS 46.4.
Location: Basement
Equipment: Walk in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOLER TEMP 47.4. PLEASE KEEP DOOR CLOSED WHEN NOT IN USE TO KEEP FOOD COLD. IF THAT DOESN'T KEEP FOODS AT 41 DEGREES F OR BELOW THEN KEEP FOOD ON ICE.2. EGG WASH TEMP 45 DEGREES F. FOOD LOG SHOWED THAT THE EGG WASH WAS PREPPED TODAY. EMPLOYEE STATED THAT IT WAS PREPPED ABOUT AN HOUR BEFORE I ARRIVED. PLEASE PUT POTENTIALLY HAZARDOUS FOOD ITEMS IN COOLER IN BETWEEN TASKS SO IT CAN KEEP AT TEMPS OF 41 DEGREES F OR LOWER.3. CHICKEN TEMP WAS 46.4.
Location: Kitchen (front)
Equipment: Make table cooler
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: EMPLOYEE EATING IN THE KITCHEN DURING INSPECTION. MANAGER IMMEDIATELY ADDRESSED THE ISSUE.
Location: Kitchen (front)
|
07/03/2014 | Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOLER TEMP 47.4. PLEASE KEEP DOOR CLOSED WHEN NOT IN USE TO KEEP FOOD COLD. IF THAT DOESN'T KEEP FOODS AT 41 DEGREES F OR BELOW THEN KEEP FOOD ON ICE.2. EGG WASH TEMP 45 DEGREES F. FOOD LOG SHOWED THAT THE EGG WASH WAS PREPPED TODAY. EMPLOYEE STATED THAT IT WAS PREPPED ABOUT AN HOUR BEFORE I ARRIVED. PLEASE PUT POTENTIALLY HAZARDOUS FOOD ITEMS IN COOLER IN BETWEEN TASKS SO IT CAN KEEP AT TEMPS OF 41 DEGREES F OR LOWER.3. CHICKEN TEMP WAS 46.4.
Location: Kitchen (front)
Equipment: Make table cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOLER TEMP 47.4. PLEASE KEEP DOOR CLOSED WHEN NOT IN USE TO KEEP FOOD COLD. IF THAT DOESN'T KEEP FOODS AT 41 DEGREES F OR BELOW THEN KEEP FOOD ON ICE.2. EGG WASH TEMP 45 DEGREES F. FOOD LOG SHOWED THAT THE EGG WASH WAS PREPPED TODAY. EMPLOYEE STATED THAT IT WAS PREPPED ABOUT AN HOUR BEFORE I ARRIVED. PLEASE PUT POTENTIALLY HAZARDOUS FOOD ITEMS IN COOLER IN BETWEEN TASKS SO IT CAN KEEP AT TEMPS OF 41 DEGREES F OR LOWER.3. CHICKEN TEMP WAS 46.4.
Location: Basement
Equipment: Walk in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOLER TEMP 47.4. PLEASE KEEP DOOR CLOSED WHEN NOT IN USE TO KEEP FOOD COLD. IF THAT DOESN'T KEEP FOODS AT 41 DEGREES F OR BELOW THEN KEEP FOOD ON ICE.2. EGG WASH TEMP 45 DEGREES F. FOOD LOG SHOWED THAT THE EGG WASH WAS PREPPED TODAY. EMPLOYEE STATED THAT IT WAS PREPPED ABOUT AN HOUR BEFORE I ARRIVED. PLEASE PUT POTENTIALLY HAZARDOUS FOOD ITEMS IN COOLER IN BETWEEN TASKS SO IT CAN KEEP AT TEMPS OF 41 DEGREES F OR LOWER.3. CHICKEN TEMP WAS 46.4.
Location: Kitchen (front)
Equipment: Make table cooler
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: EMPLOYEE EATING IN THE KITCHEN DURING INSPECTION. MANAGER IMMEDIATELY ADDRESSED THE ISSUE.
Location: Kitchen (front)
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06/26/2014 | Illness Complaint |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottle of all purpose cleaner stored in the back of the kitchen without a label. Label all chemical spray bottles.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar Hand sink drain observed clogged. Ensure drains are clear and functioning at all times.
Location: Bar
Equipment: Hand sink
|
12/11/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Mayo being held at 44 degrees on the cold top cooler
Location: Cook line
Equipment: Cold top
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Front door observed propped open.
Location: Dining room
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of frozen food stored on the floor in the walk in freezer.
Location: Basement
Equipment: Walk in freezer
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08/12/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PLEASE MONITOR AND ENSURE FOOD IS KEPT AT 41 AND BELOW AT ALL TIMES.
Location: Cook line
Equipment: Make table cooler
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04/30/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PLEASE MONITOR AND ENSURE FOOD IS KEPT AT 41 AND BELOW AT ALL TIMES.
Location: Cook line
Equipment: Make table cooler
|
04/23/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PLEASE MONITOR AND ENSURE FOOD IS KEPT AT 41 AND BELOW AT ALL TIMES.
Location: Cook line
Equipment: Make table cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD DUE FOR CLEANING PER TAG.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. RIGHT END HAND SINK NONFUNCTIONAL.
Location: Womens restroom
Equipment: Hand sink
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04/16/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Both 3 bay sinks in bar area were soiled . Please clean moldy facets and sinks more frequenrtly.
Location: Bar
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Both 3 bay sinks in bar area were soiled . Please clean moldy facets and sinks more frequenrtly.
Location: Bar
Equipment: 3-bay
|
10/08/2012 | Routine |
| No violation noted during this evaluation. | 05/02/2012 | Non-Illness Complaint |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Bloody Mary Bar needs a time and lieu of temperature. Seasonal item/promo, needs some kind of written document about how to handle, time it gets put out, time it gets discarded, a log to document
Location: Bar
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: All purpose cleaner
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Chemical spray bottles
Location: Bar
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Wait staff area
- Self service utensils (corrected)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: Utensil for handling lemons/limes/cherries/garnishes for drinks. No more finger tongs
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Soda boxes x 3
Location: Basement
|
05/01/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Bloody Mary Bar needs a time and lieu of temperature. Seasonal item/promo, needs some kind of written document about how to handle, time it gets put out, time it gets discarded, a log to document
Location: Bar
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: All purpose cleaner
Location: Bar
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Chemical spray bottles
Location: Bar
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Wait staff area
- Self service utensils
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: Utensil for handling lemons/limes/cherries/garnishes for drinks. No more finger tongs
Location: Back room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Soda boxes x 3
Location: Basement
|
04/21/2012 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Kitchen hand sink blocked with silverware holder.Bar hand sink filled with chemical bottles and cloths.
Location: Kitchen (back)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Kitchen hand sink blocked with silverware holder.Bar hand sink filled with chemical bottles and cloths.
Location: Bar
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Keys stored on shelving with food and single service items again.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometer broken. Please replace.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
12/13/2011 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Kitchen hand sink blocked with silverware holder.Bar hand sink filled with chemical bottles and cloths.
Location: Kitchen (back)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Kitchen hand sink blocked with silverware holder.Bar hand sink filled with chemical bottles and cloths.
Location: Bar
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Wallet and keys/lanyard stored on shelving with food and single service items.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometer broken. Please replace.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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12/06/2011 | Routine |
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