- 229.165 (d) (1) (A)smooth. Replace cutting boards. Observed cutting boards with deep cuts on surface.
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03/28/2016 | 97 |
| No violation noted during this evaluation. | 01/28/2016 | 100 |
- 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.
- Cutting board not in good repair. 229.165 (m) (1) (A)not clean. Replace damaged cutting board, due to gouges, and staining.
- 229.163 (g) Wash before RTE. Observed food handler handle ready to eat foods with their bare hands without additional barriers.Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands. Food handlers may utilize additional barrier such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed food contact (lids, container edges, handles) surfaces with cracks, breaks. All touch points are to be smooth, easily cleanable. Remove tape around dispensing cups in the bar.
- 229.165 (m) (2)non food contact dirty. Clean inside of refrigerator such as gaskets, around doors and inside surfaces.
- 229.165 (m) (1) (A)not clean.Observed knives wedged between prep tables and refrigerator surfaces. Surface is not clean to sight and touch. Place all utensils in/on a clean dry surface.
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05/21/2015 | 93 |
| No violation noted during this evaluation. | 07/10/2014 | 100 |
- Reach-in cooler used to store ribs and raw chicken is holding an temperature of 43F. The food products themselves is holding an internal temperature of 43-44F. Recommend that the reach-in cooler is set and 38F.
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01/28/2014 | 97 |
| No violation noted during this evaluation. | 09/12/2013 | 100 |
| No violation noted during this evaluation. | 04/03/2013 | 100 |
- Provide that the Mechanical Dishwashing Machine is properly sanitizing. (No Chemical Sanitizer measured at time of inspection. Manager has placed a work order on the dishwashing unit to EcoLab.)
- Provide that all food contact surfaces are in good repair. (Cutting boards are black and needed re-surfacing or replacement.)
- Provide that all food contact surfaces are in good repair. (Wire Shelves in the bar area are rusted and need replacement.)
- Provide that all food contact surfaces are cleaned and sanitized. (Reach-in refrigeration units in the kitchen area are dirty with food debris. Provide that the bottom of the units are cleaned and sanitized to remove food debris.)
- Provide that all food contact surface are cleaned and sanitized. (Soda gun holsters are dirty with syrup and build-up at time of inspection. Provide that the holster are cleaned and sanitized on a routine basis.)
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10/09/2012 | 94 |
| No violation noted during this evaluation. | 12/22/2011 | 100 |
- Employee did not wash hands between cleaning duties (such as mopping floors, throwing trash, wiping tables, cleaning restrooms) and returning to food prep duties.
- 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 other control measures approved by the regulatory authority.
- Soda nozzle must drain to sanitary sewer.
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04/25/2011 | 89 |
- 229.164 (e) (1) (D) (ii) (III) doc- sanitizer.
- Cutting board not in good repair.
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12/06/2010 | 93 |
- 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.
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09/17/2009 | 96 |
| No violation noted during this evaluation. | 04/10/2009 | 91 |
| No violation noted during this evaluation. | 12/29/2008 | 90 |
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