| No violation noted during this evaluation. | 12/02/2015 | Physical Recheck |
- Food temperature measuring devices are provided and readily accessible
Observation: Reach-in coolers in kitchen need thermometers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Sticker on venthood indicates it has not been professionally cleaned since February 2013.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean inside of microwave next to fryers.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean inside prep tables in kitchen. Clean pop gun holders at bar.
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11/18/2015 | Regular |
| No violation noted during this evaluation. | 06/22/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean bottom of all reach-in coolers and clean popgun holders at bar.
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05/22/2015 | Regular |
| No violation noted during this evaluation. | 11/12/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The following need additional cleaning - the wall, pipes behind the line and hood.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the sides of the fryer, the exterior of the freezer next to the fryers, lower shelf in the grill area, and the door on the walk-in.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers are needed some of the refrigeration units.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: The filters in hood need additional cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interior of the ice machine and the interior of the freezer next to the fryers need additional cleaning.
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11/03/2014 | Regular |
| No violation noted during this evaluation. | 06/09/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: White cutting board needs additional cleaning
- Preventing contamination from equipment, utensils, and linens
Observation: Do not cover fryers with cardboard boxes.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: the following need additional cleaning - sides of fryer and fridge on line.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The wall needs additional cleaning under line equipment
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06/04/2014 | Physical Recheck |
- Preventing contamination from equipment, utensils, and linens
Observation: Do not use boxes to cover food in make table
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floor and wall under line equipment.
- Multiuse food contact surfaces are cleanable
Observation: Gasket in small fridge is fraying and needs repair
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning white cutting board and large knife in make table
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - sides of fryers and side of fridge on line
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not store weed killer with pitchers
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05/29/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
10/04/2013 | Routine |
- Food storage containers identified with common name of food
Label spray bottle with name of contents.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Linens- cleaning and storage
Popgun holder at bar is clogged. Store ice scoop handle up and not stored touching bottles.
- Cleanability of floors, walls, and ceilings
Clean floor under and walls behind grill and fryers in kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Popgun holder at bar is clogged. Store ice scoop handle up and not stored touching bottles.
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09/20/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
06/20/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The french onion soup and portioned pack of canadian bacon are beyond the 7 days allowed for datemarking- food was discarded. Nacho meat, canadian bacon and roast beef are not dated.
- Cleanability of floors, walls, and ceilings
Clean wall behind line equipment.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean the filters in the hood.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the interior of the ice machine, container used to hold portioned meats in fridge and pop gun holders.
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in refrigeration units.
|
06/10/2013 | Routine |
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