| No violation noted during this evaluation. | 01/26/2016 | 100 |
- 229.165 (k) (14) (C) quat. ADJUST THE CONCENTRATION OF THE QUAT SANITIZING SOLUTION USED FOR THE IN USE WIPE CLOTH BUCKETS TO BE WITHIN THE 150 TO 400PPM RANGE. CURRENT READING OVER 500PPM.
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09/30/2015 | 97 |
- 229.163 (n) (1) eat.drink.smoke. Observed employee water bottle stored next too clean cups. Employees must drink from clean closed beverage containers with cleans hands and away from food prep/storage areas.
- 229.164 (f) (2) (A) (iv) not covered. Observed salad dressing bottle stored on top of chopped lettuce. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.165 (q)food contact not sanitized. Observed knife stored in between cold hold unit cracks and dirty knives stored were clean knives are stored. Ensure all utensils are cleaned/sanitized and stored properly when not in use.
- 229.165 (m) (1) (A)not clean. Observed ice scoop stored on top of dirty ice machine. Ensure ice scoop is stored as discussed until the ice scoop holder is mounted.
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03/23/2015 | 89 |
| No violation noted during this evaluation. | 11/21/2014 | 100 |
- Clean around outside grease and dumpster areas.
- Replace any broken or chipped plates.
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02/10/2014 | 94 |
- 229.167 (p) (5) improper use of sinks. Employee using hand wash sink for filling water pitcher/scrub brushes found in hand wash sink. Use this sink is for handwashing only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (iv) not covered. 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw animal food stored with cooked ready-to-eat food. Ensure that all raw meats, raw eggs are stored below ready to eat foods.
- Ensure to repair and clear sanitary sewer drain in warewash area.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.
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05/20/2013 | 82 |
- Eliminate the presence of insects by using any approved means.
- WATER LEAK AT BAR 3 COMPARTMENT SINK
- Clean and sanitize all equipment to be used for food storage, prep, or service.
- Cooking without a temperature measuring device.
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08/23/2012 | 88 |
- Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Need HACCP plan for items out on salad bar. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. PHF may not exceed the shelf life of 7 days; for left over foods.
- Provide adequate refrigeration for salad bar units.
- Eliminate the presence of insects by using any approved means.
- Clean & sanitize salad equipment at least every 1 hour. Clean in use salad bar utensils. Do not refill salad bar containers. Store eating surface down.
- Cooking without a temperature measuring device.
- Dish washing machine finial rinse temperture mesured at 135 degrees.
- Both Managers certifications have expired.
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10/18/2011 | 74 |
- 229.168 (a) toxics not labeled. Label chemical container.
- 229.165 (d) (1) (E) (i)not easily cleanable. 229.165 (d) (1) (E) (iii) Multiuse not accessible. 229.165 (d) (1) (D)smooth welds/joints. 229.165 (d) (1) (B)free of breaks, cracks. Strainer and other pots not easily cleanable.
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05/25/2011 | 94 |
- #2- Potentially hazardous foods need to be kept at 41F or less temperature. ie. Beef & Chicken fajitas were between 57F-58F. Voluntarily disposed of product.
- #2- Potentially hazardous foods need to be at 41F or less temperature. ie. Numerous assorted potentially hazardous food products found to be over 55F. Voluntarily disposed of.
- 229.163 (h) (6) wash as needed. Observed employees eating and or drinking without washing hands before returning to food preparation duties.
- 229.163 (n) (2) (A) closed beverage container. 229.163 (n) (1) eat.drink.smoke. Observed open employee beverage containers at various points along food production areas.
- #10- Observed slimy turkey inside reach-in cooler. Voluntarily disposed of.
- 11- 229.163(K). Food handlers observed wearing jewelry on line during food preparation. ie. watches and bracelets.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw meats stored over salad and or ready to eat foods. Voluntarily discarded.
- 229.166 (c) (3) hot water sufficient. Not able to produce hot water under pressure at downstair's bathrooms and or mop sink at time of inspection.
- 229.165 (g) (1) equipment not sufficent. Cooling Equipment not adequate to keep food at 41F at several cooler locations. ie. food at 47-56F.
- 229.167 (p) (11) (C)insects/pests not minimized. ie. Observed numerous flys around bar area.
- 229.168 (b) working container not labeled. Provide labeling for chemical spray bottles.
- 229.165 (f) (12) (B)integral thermomter. Provide working thermometers as needed, at all coolers and freezers holding potentially hazardous foods.
- 229.165 (d) (1) (B)free of breaks, cracks. Provide for utencils and or pans to be free of cracks and or breaks so that they are easily cleanable. ie. dishes either cracked and or not clean to touch.
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04/25/2011 | 56 |
- 229.165 (f) (12) (B)integral thermomter. Need working thermometer for milk cooler at ice cream prep area.
- Milk expiration date has expired. Product not in sound condition. Voluntarily disposed of in trash.
- Misuse of sinks. 229.167 (p) (5) use of wrong sinks. Handwashing sink may only be used for handwashing.
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01/24/2011 | 89 |
- 229.166 (i) (1) (B) HWS improper use. Use the handsinks for handwashing only. Employee observed rinsing rag in handsink.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- 229.164 (a) - Honestly presented. Insects found alcohol bottle. Observed two dented cans in storage area.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.163 (h) (1) after touching body. 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Follow proper shelving of foods to prevent cross-contamination (for e.g., raw meats must be stored under vegetables and cooked foods.
- 229.164 (o) (7) (C) lunch meat - deli. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Toxic items stored with items needing protection. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- 229.166 (i) (5) (A)plumbing repairs. 1) Install a drain pipe to the soda gun holster at the bar. 2) Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe. (ice machine located by women's employee restroom).
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). Clean and sanitize food contact surfaces: can openers, inside coolers, shelves for clean dishwares, grill, cutting boards, margarita machines, hot hold units.
- 229.165 (d) (1) (B)free of breaks, cracks. Food contact equipment must be in good repair: scoop, cooler gaskets, rusted can opener, lids that are melted, deep fryer basket/s.
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07/07/2010 | 67 |
| No violation noted during this evaluation. | 03/10/2009 | 72 |
| No violation noted during this evaluation. | 11/05/2008 | 100 |
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