- SMALL COUNTER HEIGHT REFRIGERATOR AT BAR AT 55F. DISCARD 3.5 GALLONS MILK. ENSURE UNIT IS AT 41F OR BELOW. ADJUST TEMPERATURE KNOB TO AN APPROPRIATE SETTING TO MAINTAIN 41F OR BELOW. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN UNIT OVERNIGHT UNTILL ADJUSTMENTS/REPAIRS MADE.
- DENTED CANS. DO NOT USE CANS WITH DENTS ON SIDE, TOP OR BOTTOM SEAMS.
- UNITS HAD THERMOMETERS BUT WERE NOT WORKING PROPERLY OR PROPERLY CALIBRATED 229.165 (l) (1) (B)not calibrated.
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02/18/2016 | 88 |
- 229.167 (p) (11) (C)insects/pests not minimized.OBSERVED LIVE AND DEAD ROAHCES IN KITCHEN. SPOKE WITH GM AND THEY EXPLAINED THEY ARE DEEP TREATING VARIUS AREAS OF HOTEL IN PREPERATION FOR AN EXTENSIVE REMODEL OF THE FIRST FLOOR. VERIFIED COMMERCIAL PEST CONTROL INVOICE AND THEY HAVE AND WILL BE TREATING FOR ABOUT 7 DAYS WITHIN A TWO WEEK PERIOD.
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10/07/2015 | 97 |
| No violation noted during this evaluation. | 06/15/2015 | 100 |
- 229.165 (m) (2)non food contact dirty.VARIOUS EQUIPMENT HANDLES AND PREP COOLER INSERTS HAVE FOOD DEBRIS. CLEAN AND SANITIZE REGULARLY
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02/17/2015 | 97 |
- SMALL REFRIEGERATED DISPLAY CASE AT 48-51F. REMOVE YOGARTS AND PLACE IN ANOTHER UNIT. REPAIR/REPLACE TO ENSURE UNIT MAINTAINING 41F OR BELOW.
- 229.167 (e) (3) (A) no towels.EMPTY PAPER TOWEL DISPENSER AT DRINK/PREP STATION
- 229.165 (k) (12) (A) (ii)machine sanitize 180-194F.Mechanical ware washing machine temperature(s) must be at 180?F. TEMPERUATURE READ REACHING 170F. ENSURE RINSE TEMPERATURE REACH 180F OR USE COMBINATION OF LOWER TEMPERTUATE AND SANITIZING AGENT. MAY SANITIZE MANUALLY UNTILL REPAIRED
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10/09/2014 | 86 |
| No violation noted during this evaluation. | 04/17/2014 | 100 |
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. DO STORE MIXED DRINK SHAKER IN BAR HANDWASH SINK
- 229.165 (q)food contact not sanitized. MOLD BUILD-UP IN SODA GUN NOZZLES; WASH, RINSE AND SANITIZE DAILY.
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09/27/2013 | 94 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. PHF must be cooled from 135°F to 70°F within 2 hrs. Observed Tortilla soup in water bath at 88F. Cool in ice bath, swallow levels, mix often. Once its 70F, it may be placed in refrigeratio to continue to cool to 41F or below within the next four hours.
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04/02/2013 | 95 |
- 229.164 (o) (7) (B) consume by date (pkgd)and prepared foods. THERE NEEDS TO BE A DATE MARKING SYSTEM FOR PRODUCT THAT HAS BEEN COOKED/COOLED OR OPEN PACKAGES THAT TELLS THE PREP/OPENING DAY, THE USE BY DATE, WHICH IS UP TO 7 DAYS, THE COOK/OPEN DAY BEING DAY ONE, AND THE PRODUCT NAME.
- WASH TEMP NEEDS TO BE 160F, PSI GAUGE NEEDS TO READ 15-25 PSI ON THE RINS/SANITIZE CYCLE.
- THE SPRAYER AT THE DISHWASHER NEEDS TO BE RAISED ABOVE THE FLOOD RIM LEVEL IF THE STAINLESS STEEL TRAY LIP.
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03/22/2012 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared). NEED TO HAVE USE BY DATES ON PRODUCT THAT IS NOT GOING TO TURN OVER IN 24 HOURS
- 229.166 (i) (5) (A)plumbing repairs. THERE IS A LEAK UNDER THE GARBAGE DISPOSAL THAT NEEDS REPAIR.
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07/28/2011 | 93 |
- Product that is potentially hazardous must be kept at 41F or below. small reach in cooler was not working properly.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means. gnats
- 229.165 (k) (12) (A) (ii)machine sanitize 180-194F.
- 229.165 (d) (1) (B)free of breaks, cracks. SURFACES OF FOOD SERVICE UTENSILES ARE TO BE SMOOTH/EASILY CLEANABLE/NON- ABSORBENT.
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12/21/2010 | 86 |
- employee did not properly hand wash prior to food prep
- cleaning equipment blocking accessibility to handsink near dishmachine
- gnats by drain below dishmachine
- must post proper signage by breakfast stating to customers that they must use a clean plate for each trip to buffet line
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03/08/2010 | 87 |
| No violation noted during this evaluation. | 06/04/2009 | 89 |
| No violation noted during this evaluation. | 07/22/2008 | 100 |
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