Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Noted some grease drips on the hood filters.
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
-
VIOLATION OF SECTION 5-202.12 Water at handwashing lavatories is at improper temperatures, not provided through a combination faucet or properly metered, or an automatic handwashing facility is not installed according to manufacturer's instructions, specifically:
The hot water knob for the hand-wash sink in the kitchen is missing.
REQUIRED CORRECTION: A handwashing lavatory shall be equipped to provide water at a temperature of at least 110°F (43°C) through a mixing valve or a combination faucet. A steam mixing valve may not be used at a handwashing lavatory. A self-closing, slow-closing or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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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:
Observed accumulated food debris on floor of walk-in refrigerator, on top rear of prep refrigerator, and between the grill and the freezer.
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 13, 2007
|
95 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The bar dishwashing machine did not have enough chlorine in the sanitizing rinse (<50 p.p.m.)..
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.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The floor under the dishwashing machine has accumulated debris.
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Noted accumulation of food debris on the inside bottom of the chefs prep refrigerator.
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 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Some grease accumulation on the hood filters above the grill.
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
-
VIOLATION OF SECTION 6-201.11 Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
The wall to the left of the kitchen dishwashing machine has unsealed drywall and plywood.
REQUIRED CORRECTION: Walls, wall coverings and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable.
|
Oct 22, 2007
|
92 |
|
No violation noted during this evaluation.
|
Oct 24, 2007
|
100 |
|
No violation noted during this evaluation.
|
May 7, 2008
|
100 |
|
No violation noted during this evaluation.
|
Dec 4, 2008
|
100 |
-
VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Bare wood in some areas.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
-
VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Floor beneath dishwashing machine needs cleaning.
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 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Inside floors of 6-door refrigerator and Continental freezer (not working) not clean.
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.
|
Jun 5, 2009
|
96 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The sanitizer concentration in the pail in the kitchen was too strong.
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.
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The fan guards in the walk-in refrigerator are dusty.
Also, there is some accumulation of food particles in the bottom of the 6-door refrigerator.
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.
|
Dec 16, 2009
|
95 |
-
VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
Some of the dishwashing trays are worn and have black film on the surface.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Some accumulation of grease on the hood filters above the grill.
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.
|
Jun 11, 2010
|
94 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The chlorine concentration in the dishwashing machine at the bar was too low (less than 50 p.p.m.).
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.
-
VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The inside bottom material in the 6-door refrigerator is damaged (not easily cleaned).
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.
|
Dec 21, 2010
|
94 |
|
No violation noted during this evaluation.
|
Dec 29, 2010
|
100 |
-
VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
The hood filters had some dust and grease build-up.
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
|
Jun 15, 2011
|
98 |
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