Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
For the bar ice bin:
1) install a drain tubing in the rubber soda gun holder (so it does not drip into ice)
2) Store the ice scoop so the handle does not lay in or contact the ice
REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
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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:
Replace the large ice scoop (at the ice maker in the kitchen) as it is chipping / cracking at the edges
NOTE: walk-in door difficult to close so it seals properly / completely
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.
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VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
-The meat slicer observed with dried food residue (yesterday last use) - not cleaned after use
-The top of the cold plate (sits inside the bar ice bin to chill juice & soda) arount the tubing is unclean -- thoroughly clean all parts, especially surfaces in direct contact with ice
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The following were observed unclean:
BAR: inside the glass 2 door upright, the top of the plastic tubing, the bottom shelf & door track surfaces, and fan with heavy accumulation; the dishwasher around the door
KITCHEN: the "nook" under the oven door of the 4 burner range, the wall & pipes behind the charbroiler in the center of the cookline, & inside the round plastic "stands" holding up the right prep cooler with lots of food / grease build-up; the inside of the garbage disposal with bad odor & thick "slime" build-up; the fan covers, wall and outside tubing on the right side of the keg walk-in cooler with dust or yeast growth
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The floor directly outside and inside the keg walk-in cooler has badly damaged floor tiles.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
BAR: the floor under soda syrup boxes, shelves (in side storage room), and exposed floor under the counter (including around the dishwasher) and to the left of the reach-in cooler very unclean
KITCHEN: The floor under the garbage disposal with large amount of food spill; wall in area very unclean (if damaged, repair)
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Mar 6, 2008
|
91 |
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VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Install a drain tubing in the rubber soda gun holder so it does not drip onto the ice
REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
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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:
Walk-in (food) has rusting shelves; door to food walk-in does not shut tightly
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.
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VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
Meat slicer is unclean
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Wall behind char broiler is unclean, wire racks unclean; wall unclean & fan covers unclean in beer walk-in cooler
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Wire racks rusty in walk-in - retin; walk-in damaged
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Bar 2-door unclean
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Dec 13, 2008
|
86 |
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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 is not shutting all the way
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.
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VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
The blade and other food contact surfaces of the meat slicer found with food residue. PIC in kitchen unsure when last used.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
3 double bulb light fixtures throughout the kitchen are missing light bulb covers; one broken and one missing cover on the single bulb fixtures over the cookline coolers
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
|
Mar 20, 2009
|
89 |
|
No violation noted during this evaluation.
|
Apr 10, 2009
|
100 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Upon arrival, towels in kitchen in dirty water with no sanitizer; lunch cook just left & dinner cook just arriving
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Food inside walk-in cooler at 47-48F; air temperature is same
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.
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VIOLATION OF SECTION 4-201.12 Glass temperature measuring devices are used, specifically:
Cook not aware of any probe thermometer in kitchen
REQUIRED CORRECTION: Glass temperature measuring devices may not be used for monitoring food temperatures.
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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 is damaged, not closing properly / fully
Walk-in cooler racks are very rusty, deteriorating onto food containers
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.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Bar 2-door cooler with mat & shelf unclean (3rd down on left, under glasses), as well as bottom door track
Kitchen prep cooler cutting boards screwed down, bottom side (& stainless surface under board) unclean
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Ice scoop in container of yellow, slime-coated water in kitchen.
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.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Wall in dishwashing area with previous damage & "black"
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
-
VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Floor under cooking equipment & kitchen prep cooler with heavy food build-up & grease; side of fryer by wall also heavy build-up
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Sep 17, 2009
|
87 |
|
No violation noted during this evaluation.
|
Oct 8, 2009
|
100 |
-
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:
Alcohol thermometers not easily found in refrigerators.
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.
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VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Probe thermometers missing for taking food temperatures.
REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures.
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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:
Rusty shelves in walk-in.
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.
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Can opener is unclean (blade). Spped gun holder in bar is unclean.
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.
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Walls and floor of beer cooler and wall behind stove unclean.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
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VIOLATION OF SECTION 6-501.19 Toilet rooms are not kept closed, specifically:
Doors to restrooms are propped open.
REQUIRED CORRECTION: Toilet room doors shall be kept closed except during cleaning and maintenance operations.
|
Apr 11, 2010
|
91 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Several in-use utensils in 110F water on grill (pilot light out)
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.
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Hard boiled eggs in prepline refrigerator have no date
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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VIOLATION OF SECTION 3-501.18 *CRITICAL* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Freshly made ranch dressing (buttermilk) has a date of 8/30, in walk-in
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
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VIOLATION OF SECTION 4-202.15 Cutting or piercing parts of can openers are not removable, specifically:
Can opener blade is not clean
REQUIRED CORRECTION: Cutting or piercing parts of can openers shall be readily removable for cleaning and replacement.
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Bar dispensing gun has organic growth
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.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Ceiling lights at the beer walk-in and in the dishwashing pit are not protected
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Areas in facility are not clean: under fryer, around dishwashing machine, bar 2-door refrigerator and under bar in general
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Sep 10, 2010
|
86 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloth solution in kitchen at 0ppm chlorine or quat
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
|
Mar 11, 2011
|
99 |
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