Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Rain leaking from the ceiling directly above food prep area.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
-
VIOLATION OF SECTION 5-205.15 The plumbing system is not maintained in good repair, specifically:
The left side floor drain is not draining.
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
|
Dec 11, 2006
|
97 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Beef & chicken in bottom drawer of the 2 drawer grill cooler at 43-45F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
|
Jun 14, 2007
|
93 |
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Ceiling with rain leaks in kitchen (back prep area) -- work in progress. Until completed, protect food & equipment from water.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Dec 5, 2007
|
99 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The 2 drawer cooler in the cookline (on the same side as the cooking equipment) was holding raw chicken & beef in the bottom at 62-64F and in the top (with ice packets) at 43-52F. PIC stated he checked temperatures approx. 2 hours prior with thermocouple & had found at 41F.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-The walk-in cooler door gasket and the far left reach-in cooler on the assembly side of the cookline have torn rubber door gaskets / seals. (Walk-in leaking cold air at bottom)
-Some reach-in cooler racks (at cookline) are starting to peel and/or rust.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
|
May 19, 2008
|
94 |
|
No violation noted during this evaluation.
|
May 27, 2008
|
100 |
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Interior of ice machine is soiled
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
-
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Bottom of keg cooler in bar has standing water. Refrigerator where clean glasses stored is soiled at bottom
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Broken / missing base cove tiles in bar and kitchen
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
-
VIOLATION OF SECTION 7-102.11 *CRITICAL* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Unlabeled chemical spray bottle stored on dish machine
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
|
Dec 10, 2008
|
91 |
-
VIOLATION OF SECTION 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Thermometers in all units need to be moved up front so conspicuous
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
-
VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
Womens restroom (employees) lacks covered receptacle
REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
-
VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Employee restrooms need signs with larger font
REQUIRED CORRECTION: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing lavatories used by food employees and shall be clearly visible to food employees.
-
VIOLATION OF SECTION 6-501.18 Handwashing facilities are not kept clean, or are not properly maintained or used, specifically:
Mens employee bathroom could be cleaner - paper towels
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.
|
May 30, 2009
|
97 |
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Some cutting boards at the front cookline rough & discolored
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
|
Dec 1, 2009
|
98 |
-
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in refrigeration are peeling / rusty metal
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
-
VIOLATION OF SECTION 6-101.11 Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
Several area throughout kitchen have floor damage
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
|
Apr 22, 2010
|
98 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
In-use tongs soiled; hanging on oven/grill
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
|
Sep 10, 2010
|
99 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Kitchen dishwasher found with no measurable sanitizer / residual in the final rinse; ran tray through machine 3 times
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The underside of the red masa dough ball board was unclean (after washing); also make sure all areas under and behind equipment & storage shelves are kept clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Finish repairing and sealing all cracks, gaps, holes, etc throughout the facility (including the weather strip/sweep on the back door). Complete repair on roof leak ASAP & continue to move product stored in area of leak if rain forecast for that day until complete.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Apr 20, 2011
|
94 |
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