| No violation noted during this evaluation. | 02/26/2016 | Re-Inspection | The following items have been corrected from previous inspection- 10B) Interior lip of ice machine has been cleaned. 15A) Top of dish machine is cleaned. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/17/2016 | Re-Inspection | The following items have been corrected from previous inspection: 15A) walk-in cooler walls have been cleaned. 15A) Floor of dry storage area has been cleaned. Time table of correction for items 2/25/16 |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/17/2016 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper thawing procedures used
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/27/2016 | Inspection | Discussed not using sponges in facility. Discussed proper cooling method. Discussed ensuring that food that is being transported downstairs is done in quick manner. TTOC for all items 2-16-16. A re-inspection will be done after this date to verify compliance. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/27/2016 | Inspection | Discussed filling empty spaces in top of make unit with inserts or lids to prevent loss of cold air when top of unit is open. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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08/28/2015 | Inspection | Discussed hot holding temperature of both nacho cheese, hot dogs and hamburgers (140dF). Discussed hand washing procedures and glove use. Discussed storage of popcorn scoop. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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08/28/2015 | Inspection | Discussed hand washing procedures and glove use. Discussed storage of scoops for popcorn and dipping dots. |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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04/01/2015 | Re-Inspection | The following items have been corrected from previous inspection: 5C- no tcs foods observed at room temp. 8A- No toxins stored above foods on prep counter, tall drink containers drained of water, sealed wooden pallets used in downstairs walk-in coolers to store beverages off floor. 8B- Ice scoop stored properly. 11D- fan covers cleaned in downstairs walk-in coolers. 12C- cold water operational at hand wash sink at dish machine, Faucet fixed in womens restroom at upstairs bar. 12D- Hand wash stickers placed in mens and womens restroom near upstair bar. 12E- Soap at hand wash sink near 3 bay sink. 15A- ceiling tile above mop sink replaced. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- In use food dispensing utensils improperly stored
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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03/06/2015 | Inspection | Operator agreed to ttoc for faucet of 3-12-15. TTOC to store drink items off of floor 3-19-15. Demonstrated calibration of probe thermometer. Discussed cooling with staff, as well as, thermometer use, prevention of bare hand contact with ready to eat foods, temperature logs. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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04/04/2014 | Inspection | provided food safety summary sheet and hand-wash stickers to Greg. Canned and bottled drinks are not to be stored in contact with undrained ice. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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01/30/2014 | Inspection | the following violations were corrected from the previous inspections; 10b wood blocks used to raise ice bins at the bar have been sealed and are smooth and easily cleanable. 12c both soda holsters at bar drained to indirect drain, not through ice bins. 12a-warm water available in the toilet rooms used for customers and staff - intial temp 60 deg F, temp after 3 minutes 63 deg F. 15a-all floor tiles installed under 3 bay sink at bar. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Hot, cold running water not provided, pressure inadequate
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/19/2013 | Inspection | Cold-holding sandwich make unit in kitchen operating at the following temperatures: 43 dF on top and 38 dF on bottom. Will inquire with the state regarding PHF-nature of roasted garlic. TTOC for blue items to be established with Katrina. |
- Non food contact surfaces of equipment not clean
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12/06/2013 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/06/2013 | Re-Inspection | The following violations corrected from previous inspection; 5b-observed proper cooling method in walk-in refrigerator. 5c-did not observe phf food stored at room temperature. 11a- observed quat and bleach test strips for bar and kitchen respectively. 11c-soda holsters at upstairs bar, cleaned. 12c-leak under 3 bay and leak at garbage disposal repaired. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Hot, cold running water not provided, pressure inadequate
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12/06/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 12/06/2013 | Re-Inspection | 12 e corrected from previous inspection - all mobile carts employ a temp hand wash station- this was observed during re-inspection. |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Hot, cold running water not provided, pressure inadequate
- Improperly functioning on-site sewage disposal system, improper
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12/04/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
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11/07/2013 | Re-Inspection | facility has installed 3 bay sink with grease trap, drain board, metal frame, and indirect drain in new bar kitchen. Wall and floor are smooth and easily cleanable. At time of field visit staff installing cold holding equipment. Facility would like to open tonight. scheduled reinspection for today at 3-3:30. |
| No violation noted during this evaluation. | 11/01/2013 | Re-Inspection | Discussed bar kitchen construction with Mr. Burge. They are currently installing a 3 bay sink. Because they need to raise the sink they may use concrete blocks or poured concrete - either way the concrete used must be made smooth and easily cleanable and must be sealed to the ground. The drop ceiling has been installed in this new bar kitchen. Due to the installation of the 3 bay sink, they will be unable to install a hand sink, must use 1 bay of 3 bay for hand washing. The following was corrected from previous; 12C leaky supply line at bar 3 bay repaired, no other items reviewed. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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10/25/2013 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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10/25/2013 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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10/25/2013 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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10/25/2013 | Inspection | |
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