| No violation noted during this evaluation. | Regular | 09/22/2015 | 100 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The glass racks located in the bar has/have adhering foreign material.
|
Regular | 03/12/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheeses, roast beef, twisted dogs and lunch meats are in the prep cooler at an internal temperature of 45°F and are not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink on the left side in the men's restroom is not providing sufficient hot water for handwashing. Water temperature is 55°F.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer.
|
Regular | 03/12/2015 | 89 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
|
Regular | 08/30/2014 | 97 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
|
Regular | 03/10/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced chicken is in/on the reachin refrigerator at an internal temperature of 45 to 50 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sausage that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The blender and electric skillet used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The plastic wicker-type baskets located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
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Regular | 03/10/2014 | 85 |
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