- 229.164 (f) (2) (A) (iv) not covered.OPEN DRINK CONTAINER, WITHOUT LIDS AND STRAW, ABOVE PREP TABLE IN KITCHEN.
- 229.165 (m) (2)non food contact dirty. SMALL SPACE AT BACK OF REFRIGERATED PREP TABLES WITH LOTS OF FOOD DEBRIS, PER DISCUSSION. CLEAN AND SANITIZE.
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02/03/2016 | 93 |
- 229.165 (q)food contact not sanitized. TWO KNIVES WITH FOOD DEBRIS ON THEM ON MAGNETIC STRIP
- 229.165 (q)food contact not sanitized. MOLD IN SOAKING SODA NOZZLES. CLEAN AND SANITIZE REGUALRY TO PREVENT MOLD BUILD-UP
- 229.165 (h) (2)thermometer available.MISSING THERMOMETERS IN BOTH TABLE HEIGHT REFRIGERATED PREP UNITS OPPOSITE GRIL/COOKTOP
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10/14/2015 | 94 |
- SOUP IN STEAMER AT 65F. MUST BE AT 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. IF REHEATED THIS SOUP, THEN REHEAT TO 165F PRIOR TO PLACING IN STEAM HOLDER.
- SMALL REFRIGERATED FRONT COUNTER DESSERT COOLER AT 50F. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS UNIT OVERNIGHT. YOU MAY STORE POTENTIALLY HAZARDOUS DESSERT FOR 4 HOURS, MUST BE LABELED OR USE A TIME CONTROL METHOD. OR REPAIR/REPLACE UNIT TO MAINTAIN 41F OR BELOW.
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07/16/2015 | 90 |
| No violation noted during this evaluation. | 02/27/2015 | 100 |
- UNITS OPPOSITE OF GRILL TOPS, WILL RETURN FIRST THING IN THE MORNING
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10/30/2014 | 95 |
- 229.165 (m) (1) (A)not clean. SLIGHT MOLD BUILD-UP IN SODA GUN NOZZLE. CLEAN AND SANITIZE REGULARLY TO REMOVE AND PREVENT MOLD BUILD-UP.
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06/05/2014 | 97 |
- 229.166 (f) (2) (A)HWS>100F. BAR AND KITCHEN HANDSINK REACHING 81F AND 95F RESPECTIVELY. The establishment does not have water under pressure at each access point in the food establishment during all hours of operation. Hot water is only available during certain times of the day. The hot water heater must have a large enough capacity to provide hot water during all hours of operation.
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01/30/2014 | 96 |
- 229.164 (f) (2) (A) (iv) not covered. COVER DRY BULK FOODS IN ZIP-LOCK TYPE BAGS OR CONTAINERS WITH LIDS TO PREVENT CROSS-CONTAMINATION BY PESTS/RODENTS
- Cooked potentially hazardous foods not cooled from 135°F or above to 70°F within 2 hrs. Custards in refrigerator at 92F - 98F. COOL IN ICE BATCH ON ATOP ICE, ONCE THEY REACH 70F, THEN PLACE IN REFRIGERATOR TO CONINTUE TO COOL TO 41F WITH FOUR HOURS
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07/24/2013 | 91 |
- 229.167 (e) (3) (A) no towels.need hand towels at bar handsink
- 229.166 (i) (5) (A)plumbing repairs. the water drain lines from above are placed to drain into the handsink at the bar. The lines need to go to a sanitary sewer line that does not drain into a handsink.
- 229.165 (d) (1) (A)smooth. the cutting pads that are in use now need to be replaced.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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:
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06/05/2012 | 87 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- SANITIZER IN WIPE CLOTH BUCKET TO STRONG, OVER 100PPM
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. THE WIPE CLOTH WITH SANITIZER IS USED TO WIPE A CUTTING KNIFE OFF INSTEAD OF A FULL WASH RINSE AND SANITIZE. NEED MORE AVILABLE CUTTING INSTRUMENTS.
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10/07/2011 | 89 |
- 229.167 (e) (3) (A) no towels. Repair towel system so that clean towels are available to users ON A DISPENSER THAT DOES NOT ALLOW TOWELS TO GET WET.
- 229.165 (k) (14) (B).YOU WANT 50-100PPM, MACHINE IS CURRENTLY LESS THAN 50PPM. 229.165 (k) (14) (A)chlorine solution.
- 229.166 (g) (3) mop sink. Install a mop sink or curbed floor drain to clean mops and dispose of dirty water. MOP SINK MUST HAVE HOT 120F WATER COLD WATER AND BE CONNECTED TO A SANITARY SEWER.
- 229.165 (b) (1) (Food contact equipment must be in good repair. CUTTING BOARDS NEED REPLACEMENT ITEMS SCARED.
- NEED HEIMLICH MANUEVER POSTER IN GENERAL AREA.
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08/10/2010 | 85 |
- Provide for dish washing machine to sanitize at 50-100ppm. Currently dish washing machine does not have sanitizer. Establishment has been asked to used the 3 compartment sink until dish machine has been repaired.
- Provide for a 3 compartment sink at bar area or take cups, utensils, etc... to 3 compartment sink, in kitchen, for proper washing procedures.
- Provide for sanitizing buckets to have sanitizer within a range of 50-100 ppm. Three buckets were measured at abouve 150ppm.
- Discontinue using non-commercial use pesticides in restaurant. Pest control chemicals should be administered by a licensed professional.
- Discontinue storing/selling/distributing raw milk from establishment.
- Provide for bar hand sink to be accessible at all times. Establishment is using bar hand sink to store buckets being used to perform wear washing at bar area.
- Provide for cold hold cutting boards to be replaced. Deep cuts are preventing proper cleaning of cutting boards.
- Provide for ice machine to be cleaned and sanitized on a regular basis.
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12/08/2009 | 84 |
| No violation noted during this evaluation. | 08/18/2008 | 84 |
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