- Employee drink found covered but being still in prep area. Drink was disposed of during visit while walking around kitchen. Ensure employee drinks are stored in a separate, designated area away from food and food preparation.
- Uncovered item that appeared to be some kind of cake (possibly seafood cake) found covered in visible mold growth. Ensure items are disposed of within 10 days of preparation. Watch for mold growth.
- Hand sink found with large chunk of ice thawing and a paint scraper resting in basin. Ensure hand sinks are used for hand washing only.
- Unlabeled toxic spray bottle found in kitchen. Ensure toxic spray bottles are labeled with the common chemical name on the bottle. Example: "bleach", "degreaser", "window cleaner".
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01/28/2016 | 89 |
- Ice found dumped in hand sink at front. Ensure hand sinks are used for hand washing only (no dumping or washing dishes).
- Twist top water bottle observed in kitchen. Ensure employee drinks have an acceptable cover (lid & straw, flip lid) that does not involve handling near an area the mouth comes into contact with.
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09/15/2015 | 96 |
- 229.163 (n) (1) eat.drink.smoke.. Observed employee drink stored on food prep line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. 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.
- 229.166 (i) (1) (B) HWS improper use. Observed ice dumped in Hand wash sink near ice machine.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottles stored near clean pans. Ensure all toxic items are stored below and away food, equipment, utensils, linens, and single-service and single-use articles.
- 229.168 (h) (1) restricted use pesticides. Observed unapproved pesticide in bar area. Ensure all pesticides are commercial/kitchen grade before using in establishment.
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04/30/2015 | 89 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared refrigerated 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.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grill vents to be very soiled and were over due for a cleaning. Owner has contacted cleaning company to schedule a cleaning. Ensure grill vents are cleaned regularly.
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12/18/2014 | 93 |
- observed some drinks in the kitchen.need to have drinks with a lid and straw.
- Need to install lids on the women's restroom trashcans that are in the stalls.
- Need to clean some of the food containers.Replace one spatula with melted handle.
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02/04/2014 | 90 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit.
- 229.163 (h) (6) wash as needed. Kitchen employee entered kitchen for start of shift and went about duties without washing hands. Inspector instructed employee on proper handwashing procedure.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Food prep surfaces are not cleaned with a sanitizings solution between use.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient.
- 229.165 (h) (2)thermometer available. All cold hold units must be equipped with a thermometer to ensure temperatures remain at 41F or below.
- 229.165 (m) (1) (A)not clean. Cutting boards are no longer smooth and easily cleanable. Entire kitchen including racks where clean ware are stored food prep surfaces, beneath, behind and beside food prep and storage equipment needs to be cleaned and sanitized.
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07/25/2013 | 73 |
- Ensure all repackaged foods are properly labeled with a date of repackaging.
- Ensure all food contact utensils are in good condition. (Knife found on magnetic strip had a chipped point.)
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12/10/2012 | 93 |
- 229.168 (c) (2) toxics above items. Store chemicals under and/or away from food/food contact surface.
- Food contact surfaces unsightly (dirty or not clean): Clean and sanitize can opener, inside of the coolers and ice machine, shelves and other food contact surfaces.
- Clean non-food contact surfaces such as the venthood, floor and walls in grill area, debris under all equipment and shelves.
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11/18/2010 | 94 |
- PHF should be rehaeated for hot holding to 165° F within 2 hours.
- (1)Handsinks must be used for handwashing only. (2)Observed employee chewing gum while preparing iced tea.
- Shelve foods properly to prevent cross contamination. From top to bottom, follow this order: vegetables and cooked foods, raw seafood, raw beef, raw pork, raw eggs and poultry.
- Chemical spray bottles are not marked or illegible labels on chemical bottles. Chemicals must be stored under or away from food and food contact surfaces.
- (1)Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe. (2)Repair leaking drain pipe under the handsink in back and the pipe under the mechanical dishwasher.
- (1)Clean and sanitize inside the ice machine. (2)Clean and sanitize soda nozzles regularly. (3)Store the ice machine scoop in the designated storage bin, not on top of the machine. (4)Do not reuse single service items such as the ketchup bottles. (5)Clean the can opener every 4 hours or after every use.
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04/20/2010 | 78 |
| No violation noted during this evaluation. | 08/14/2008 | 100 |
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