Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Bowl with no handle used for scoop in bulk pancake mix
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.
-
VIOLATION OF SECTION 6-402.11 Toilet rooms are not conveniently located and accessible to employees during all hours of operation, specifically:
Handwash sink at bar lacks sign
REQUIRED CORRECTION: Toilet rooms shall be conveniently located and accessible to employees during all hours of operation.
|
Dec 19, 2006
|
97 |
|
No violation noted during this evaluation.
|
Jun 8, 2007
|
100 |
|
No violation noted during this evaluation.
|
Dec 18, 2007
|
100 |
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Some cutting boards very rough / grooved and stained
**Please make sure to only put away clean
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.
-
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 equipment unclean; floor sink in main bar unclean (in front of reach-in cooler)
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.
-
VIOLATION OF SECTION 7-102.11 *CRITICAL* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
3 spray bottles with different colored cleaners (?) in the dishwashing area
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.
|
Jun 25, 2008
|
92 |
-
VIOLATION OF SECTION 3-302.13 *CRITICAL* Pasteurized eggs or egg products are not substituted for raw shell eggs in foods that are not cooked, specifically:
Unpasteurized eggs used in Caesar dressing
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Pasteurized eggs or egg products shall be substituted for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise or béarnaise sauce, tiramisu, mousse, mayonnaise, egg nog, ice cream, egg fortified beverages, and other foods that are not cooked.
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Many cutting boards worn and no longer easily cleanable
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.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Paint peeling on walls near dish machine; floor damage near ice machine
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Oct 10, 2008
|
91 |
-
VIOLATION OF SECTION 3-302.13 *CRITICAL* Pasteurized eggs or egg products are not substituted for raw shell eggs in foods that are not cooked, specifically:
Unpasteurized eggs used in ceaser dressing
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Pasteurized eggs or egg products shall be substituted for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise or béarnaise sauce, tiramisu, mousse, mayonnaise, egg nog, ice cream, egg fortified beverages, and other foods that are not cooked.
|
Jun 29, 2009
|
92 |
-
VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Kitchen dishwasher in use, found final rinse temperature only reaching 135-140F on dial & inside machine
-Bar dishwasher with no measureable sanitizer after running 3 times (and priming)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
|
Dec 10, 2009
|
96 |
-
VIOLATION OF SECTION 7-102.11 *CRITICAL* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
One chemical spray bottle unlabeled; found in dishwashing area
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.
|
May 14, 2010
|
95 |
-
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:
Large container of baked bean in walk-in cooler dated 8/14, past disposition date
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.
|
Aug 27, 2010
|
95 |
|
No violation noted during this evaluation.
|
Jun 29, 2011
|
100 |
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