- Food contact surface cleanability (corrected)
1. Discard all cracked or broken plastic food containers. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
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09/18/2014 | Non-Illness Complaint Recheck |
- Food contact surface cleanability
1. Discard all cracked or broken plastic food containers. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
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09/11/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/29/2014 | Illness Complaint |
- Physical facility repair
1. Water leaking from ceiling over dish machine. Repair the water leak. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the space between North reach-down refrigerator in bar area and wall located North of reach-down refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the portable fan currently locate near ice maker. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Clean the inside of main ice maker ice bin. Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
- Hand sink/soap (corrected)
1. Always provide hand drying provitions at all hend sinks at all times. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. Always provide soap at all hend sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the cold water at 3 compartment sink located in kitchen area to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- In use utensil storage (corrected)
1, Do not store clean in use utensils in stagnant water less than 135 degrees F. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
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05/09/2014 | Recheck |
- Physical facility repair
1. Water leaking from ceiling over dish machine. Repair the water leak. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the space between North reach-down refrigerator in bar area and wall located North of reach-down refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the portable fan currently locate near ice maker. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of main ice maker ice bin. Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
- Hand sink/soap
1. Always provide hand drying provitions at all hend sinks at all times. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
1. Always provide soap at all hend sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
1. Repair the cold water at 3 compartment sink located in kitchen area to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- In use utensil storage
1, Do not store clean in use utensils in stagnant water less than 135 degrees F. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
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05/01/2014 | Routine |
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelf located under North wait area drink dispenser. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
1. Provide hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Light shields (corrected)
1. Light bulbs not shielded, coated, or otherwise shatter resistant which are located in kitchen area.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Cutting surface(s) (corrected)
1. Resurface the cutting boards on prep. line or discard. Cutting surface(s) in poor condition.
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.
- Physical facility repair (corrected)
1. Roof leak present in restaurant dining area near projectors. 2. Provide ceiling tiles where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair (corrected)
1. Roof leak present in restaurant dining area near projectors. 2. Provide ceiling tiles where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
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03/14/2014 | Pre-Licensing Recheck |
- Non food contact surface cleaning frequency
1. Clean the shelf located under North wait area drink dispenser. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels
1. Provide hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Light shields
1. Light bulbs not shielded, coated, or otherwise shatter resistant which are located in kitchen area.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Cutting surface(s)
1. Resurface the cutting boards on prep. line or discard. Cutting surface(s) in poor condition.
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.
- Physical facility repair
1. Roof leak present in restaurant dining area near projectors. 2. Provide ceiling tiles where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Roof leak present in restaurant dining area near projectors. 2. Provide ceiling tiles where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
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02/28/2014 | Pre-Licensing |
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