- Ensure all cold-hold units have readily visible thermometers.
- Food contact surfaces unsightly (dirty or not clean).Clean food contact surfaces.
- Ensure useage of gloves while handling ready to eat foods with bare hands.
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01/11/2016 | 90 |
- Equipment used in storing food not cleaned. (Storage bins) Clean food contact surfaces.
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09/16/2015 | 97 |
- Freezer under repair holding bacon at 50F, owner trashed bacon. No food is to be placed in cooler until repairs are done and unit is functioning.
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05/28/2015 | 95 |
- Hand wash station has no paper towels.(back kitchen and bar) Supply the handwash station with individual disposable towels.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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12/11/2014 | 94 |
- INSTALL A HAND WASHING SINK WITH HOT/COLD RUNNING WATER AND A MIXING VALVE. (NO SINK IN BAR AREA)
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS) DISCONTINUE STORING BOWLS OF LIMES INSIDE ICE BIN IN BAR AREA.
- PROVIDE FOR ICE MACHINE TO BE CLEANED AND SANITIZED. (INSIDE)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGER CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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03/27/2013 | 87 |
- MAKE SURE TO KEEP BROWN GRAVY MAINTAINED AT 135 DEGREES F AND ABOVE AT ALL TIMES; WILL NEED TO REHEAT GRAVY TO 165 DEGREES F BEFORE MAINTAINING A HOT HOLD OF 135 DEGREES F.
- 229.164 (o) (7) (A) consume by date (prepared); ESTABLISHMENT NEEDS TO MAKE SURE TO DATE LABEL ALL PREPARED, REFRIGERATED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE KEPT LONGER THAN 24 HOURS(PULLED PORK AND OTHER PREPARED PORK ITEMS/SAUCES IN WALK IN COOLER) WITH A USE BY/CONSUME BY DATE.
- 229.168 (b) working container not labeled; Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- 229.165 (m) (1) (A)not clean; WILL NEED TO CLEAN BIN HOLDING VARIOUS UTENSILS(DIRTY); REMOVE LAVA CONTAINER FROM FACILITY(THIS IS NOT APPROVED FOR USE IN A FOOD ESTABLISHMENT).
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11/15/2012 | 85 |
- 229.168 (b) working container not labeled; Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- 229.165 (r) (3) (D)no sanitization; FINAL SANITATION(HYPOCHLORITE SOLUTION)WAS AVAILABLE DURING INSPECTION, BUT SANITIZER WAS NOT DISPENSING PROPERLY INTO WAREWASHING MACHINE.
- RAISE DRAIN LINE TO ICE MACHINE APPROX. ONE AND ONE-HALF INCHES ABOVE MAIN DRAIN SO THAT THEIR IS A SUFFICIENT AIR GAP PRESENT.
- 229.165 (m) (1) (A)not clean; STORE ALL UTENSILS/LIDS/EQUIPMENT USED FOR COOKING/PREPPING/STORING/ETC IN A CLEAN/SANITIZED BIN(ONE THAT IS CLEAN TO SIGHT AND TOUCH)AT ALL TIMES.
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06/28/2012 | 88 |
- NEED TO DISCARD ALL HIGHLY RUSTED CAN PRODUCTS FROM ESTABLISMENT
- 229.165 (d) (1) (B)free of breaks, cracks; NEED TO REMOVE/REPLACE HIGHLY WORN/DISCOLORED CUTTING BOARDS FROM ESTABLISHMENT.
- NEED TO POST MOST CURRENT FOOD PERMIT AT ALL TIMES.
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01/11/2012 | 90 |
- 229.165 (d) (1) (B)free of breaks, cracks; MAKE SURE ALL UTENSILS USED IN FOOD PREPARATION ARE IN GOOD REPAIR AND NOT PEELING/CHIPPING.
- 229.165 (m) (1) (A)not clean; CLEAN BINS HOLDING KITCHENWARE/UTENSILS(INTERIOR DIRTY).
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09/27/2011 | 97 |
- NEED TO REMOVE ALL HIGHLY RUSTED CANS FROM SHELVES
- 229.165 (m) (1) (A)not clean; OBSERVED DIRTY BINS HOLDING CLEAN KITCHENWARE/UTENSILS; MICROWAVE DIRTY(SPLATTERED STAINS SEEN).
- 229.165 (d) (1) (B)free of breaks, cracks; NEED TO REPLACE CUTTING BOARDS DUE TO DISCOLORATION.
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05/25/2011 | 93 |
- Remove highly rusted cans off from shelves.
- 229.165 (p)not sanitized; Equipment/utensils not being sanitized correctly in mechanical warewashing machine(final sanitizing solution should read between 50 to 100 ppm).
- 229.165 (m) (1) (A)not clean; Containers used to hold clean utensils/kitchenware needs to also be clean to sight and touch at all times.
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01/13/2011 | 93 |
- 229.165 (m) (1) (A)not clean; Make sure bins/bin lids are clean of mold/mildew/slime buildup.
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09/10/2010 | 97 |
- Backflow preventors need to be provided for all attached hoses in establishment used for cleaning purposes.
- Final reading for the sanitizing agent in mechanical warewashing machine needs to be between 50 to 100 ppm.
- Make sure all built in thermometers on reach in freezers are working accurately.
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05/19/2010 | 90 |
- PLEASE ENSURE ICE MACHINE IS THOROUGHLY CLEANED OF SLIME/MILDEW BUILDUP ON INSIDE AND OUTSIDE SURFACES.
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02/24/2010 | 97 |
- Make sure to remove all dented cans from shelves(dented around seams);approximately 4 cans observed dented around seams
- Make sure to store ice scooper on a dry, smooth, easily cleanable and non absorbent surface. Scooper being stored on cloth. Make sure to clean all utensils properly and sanitize(stuck on food on some utensils)
- shredded cheese not at the correct cold hold. Temp at 45 degrees. Cheese, hot dogs, and deli meat moved to walk in refrigerator. These items were at 45 degrees as well.
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09/09/2009 | 85 |
| No violation noted during this evaluation. | 01/20/2009 | 100 |
| No violation noted during this evaluation. | 10/23/2007 | 93 |
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