- 229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Raw fish 51F Degrees, and Raw Beef 47F Degrees.
- 229.164 (o) (6) (A) PHF>135. All hot food must be kept at 135F Degrees or hotter. Chicken Strips in hot hold unit 127F Degrees.
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03/01/2016 | 90 |
- 229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Ribs 56F Degrees.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw. Observed personal drink sitting directly over utensil wrapping station.
- 229.164 (r) (1) (B) (i) common name. All food product in establishment must be properly labeled with common/generic name of food product.
- 229.165 (m) (1) (A)not clean. Observed dirty pair of tongs, placed with other clean utensils. Once utensils are dirty, they must be properly cleaned.
- Ch 13, Art II, section 13-26 Display permit. Current copy of inspection report must be posted for customer view.
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10/27/2015 | 81 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, need a lid and straw.
- 229.163 (n) (2) (C) contaminate surroundings. Do not place uncovered drinks on drying racks, directly over clean dishs.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for gnats in dry storage area.
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09/10/2015 | 93 |
- 229.164 (o) (6) (A) PHF>135. Fried Chicken Strips 99F Degrees. All Hot PHF food must be kept at 135F Degrees.
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05/12/2015 | 95 |
| No violation noted during this evaluation. | 01/22/2015 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Observed employee washing salad dressing containers inside of HWS. HWS is only for hand washing purposes only.
- 229.171(f)permit required. Expired Food License Posted (6/2014). Establishment has 10 days to either locate and post, or renew food license.
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08/07/2014 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Observed large metal wisk, sitting inside of HWS behind bar. Do not place items inside of HWS. HWS must be kept empty at all times.
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels. HWS behind bar, papertowels dispensor is empty.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave, between uses. Observed large clump of burnt food on interior of microwave.
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02/20/2014 | 90 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in work areas, must have a proper fitting lid. personal drink in utensil area, with no lid. Also advise bar staff not to place items inside of handsink. HWS is only, for hand washing purposes, and not storage.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels. Handsink at wait station, no papertowels.
- 229.168 (c) (1) toxics stored. Do not store or keep chemicals directly over or where, they can easily contaminate food contact surfaces. Quats spray bottle sitting on prep-table, directly above and facing clean dishes.
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09/06/2013 | 90 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed Food Handler on line, touching chicken on plate, with bare hands. If establishment is allowing bare hand contact of ready to eat foods, establishment must provide proper bare hand contact documentation.
- 229.166 (i) (1) (A)HWS not accessible. Do not place items (Garbage cans) directly infront of handsink. There must always be a clear path to handsinks, throughout work day.
- 229.165 (m) (1) (A)not clean. Clean soda nozzles behind bar.
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05/09/2013 | 90 |
| No violation noted during this evaluation. | 01/03/2013 | 100 |
- Employee found drinking from an open cup while in the walk-in refrigeration unit where all meat is stored.
- Provide that all handsinks can reach a minimum of 100F and above.(Handsinks in the kitchen area measured at 77-95F at time of inspection.)
- Provide that the Mechanical Ware Washing Machine is properly sanitizing.(Washing machine was not meeting proper sanitizing temperature or sanitizing solution concentration.)
- Provide that an employee has a Certified Food Manager's License onsite at all times.(Provide that a minimum of 1 employee has a Food Manager Certification on all shifts.)
- Provide that the current Inspection Report and Food Establishment Permit are posted in public view.
- Provide that sanitizing strips are provided for all sanitizing buckets.(Sanitizing buckets are using a Quat. Sanitizer, Management had no Quat strip at time of inspection.)
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12/08/2011 | 83 |
- Numerous dented include heavily dented cans.
- 229.165 (m) (1) (A)not clean. In use utensils dirty. Ice scoop on top of ice machine. Clean and sanitize Ice scoop store appropriately.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, House Flies. Provide proper measures/methods to control and minimize presence of pests.
- 229.165 (k) (14) (A)chlorine solution. Washing machine was not providing between 50 to 150 ppm chlorine. Repair dishwashing machine. Use three compartment sink until operational.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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06/14/2011 | 84 |
- 229.165 (m) (1) (A)not clean. Equipment not cleaned when cross-contamination may have occurred. Observed knife being rinsed off in water and not sanitized afterwards. Clean and sanitize dirty utensils then alow to let air dry before putting into service.
- 229.163 (h) (9) contaminate hands. Employee did not wash hands between cleaning duties (Cleaning grill) and returning to food prep duties. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel after a cleaning duty.
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01/25/2011 | 93 |
- 229.165 (m) (1) (A)not clean. Equipment, ice machine bin, used in storing food not cleaned and sanitized. Clean and sanitize all food contact surfaces.
- 229.166 (i) (1) (A)HWS not accessible. There is no easily accessible hand sink in food prep, food dispensing, or ware washing areas. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Container bottom in direct contact with Stored food. Use cover to stack proper containers.
- Food in cold hold unit not being maintained at 41° F or less. Ice down items in unit. Have unit repaired. Discard any remainder at end of day.
- 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. Observed person washing gloves. Wash hands then don new gloves.
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08/17/2010 | 81 |
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