- 229.165 (m) (1) (A)not clean. Do not store clean drinking glasses, on dirty linen.
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12/08/2015 | 97 |
- 229.163 (h) (5) handling soiled equip.. 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.
- Provide no bare-hand handling of ready to eat foods. Observation: food employee handle ready to eat foods without glove protection.
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Mop Sink has not hot water. Provide hot water to hand sink & mop sink.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- 229.165 (n) (1) (D) (v)equipment dirty. 229.165 (n) (1) (D) (vi)Cleaning schedule. 229.165 (n) (1) (D) (v)equipment dirty. Ice Machine needs servicing inside and out.
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09/16/2014 | 82 |
- 229.164 (o) (7) (A) consume by date (prepared). When preparing ready to eat foods or prepared foods, ensure to label the food with the date of the when the food was prepared.
- Ensure handsinks have hot running water so employees can properly wash there hands. In addtion the handsink has a major link in the kitchen and the bar area.
- 229.167 (e) (3) (A) no towels. The continuous towel system at the hand wash station cannot provide a clean dry towel. Repair towel system so that clean towels are available to users.
- Gnats are evident throughout the kitchen and bar.
- During hours of operation, there must be a certified food managers at all times. Ensure to have a manager of cook take the food managers course.
- The grease trap is overflowing with grease. The grease trap must be serviced as soon as possible. When the grease trap is serviced then ensure the grease trap is serviced and cleaned every 90 days.
- The entire kitchen and bar needs to be properly cleaned. Ensure to clean all food contacts surfaces and non food contact surfaces. If there is any unwanted equipment then ensure to remove the equipment from the establishment to deter harborage of pest.
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08/29/2013 | 78 |
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Hand wash station has no paper towels.
- Evidence of insects observed.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- soda gun holder must drain to sanitary sewer. hand sink must drain to drain ,(not to the floor) clean all drains. Strong smell in the grease trap area,
- GASKETS AT REACH IN COOLER MUST BE IN GOOD REPAIR, CLEAN INSIDE ALL REACH IN COOLER,WALK IN COOLER SHELVES MUST BE FREE OF RUST.
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10/02/2012 | 81 |
- 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.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.
- Foods not protected by storage in packages, covered containers, etc.
- 229.166 (h) (1) (A)HWS not convenient. 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.
- Soda gun holder must drain to a proper Sanitary Sewer. and hand sink drain is clogged.
- Ch 13, Art II, section 13-26 Display permit.
- Microwave, Margarita machine and Soda Gun holder's need to be cleaned
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02/10/2012 | 67 |
- Please provide that employee wash hands when changing stations or tasks in the kitchen area.(Observed employees entering the kitchen from the bar area without washing hands.)
- Please provide that all bulk bens in the kitchen area are properly labeled with contents.(Bulk bens not labeled Sugar, Flower,...etc.)
- Please provide that Date labeling is used in the walkin refrigeration unit with all food items stored more than 24 hours.(No date labeling being used in the kitchen area.)
- Please provide that all flies and gnats in the kitchen area are removed.(Gnats and flies observed at the back door of the kitchen area.)
- Please provide that all toxic spray bottles are properly labeled with contents.(Spray bottles in the bar area were not labeled with contents.)
- Please provide that the Manual Ware Washing sink can reach a minimum of 120F and above.(Three compartment sink only measured at 116F at time of inspection.)
- Please provide that an employee is Food Manager Certified at all times with proof of completion of course.
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice Machine is Dirty with Mold and needs to be properly cleaned and sanitized.)
- Please provide that the Most current Inspection report and Food Establishment Permit is posted.(Expired Food Permit posted with follow-up inspection.)
- Please provide that all ants in the dry storage area are removed.(Ants observed in the dry goods area where flower and sugar are stored.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Soda gun holsters are dirty with syrup in the bar area.)
- Please provide that all food contact surfaces are clean and sanitized.(Inverted glasses in the bar area are being stored in dirty refrigeration units with broken glass and mold.)
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08/08/2011 | 70 |
- Please provide that handsinks are only used for hand washing.(Employee dumping drinks in bar hand sink.)
- Please provide that food that is stored more than 24 hours is date labeled.(No labeling on meats, salsa, bulk ben...etc.)
- Please provide that all handsinks have hot and cold water under pressure.(Handsink in the kitchen area had no hot water.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.
- Please provide that food contact equipment is in good repair.(Cutting board at the cold hold unit needs to be replaced due to heavy damage.)
- Please provide that the most current Food Inspection report and Permit are posted in public view.(Most current inspection report not posted.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Soda gun holsters are dirty with syrup.)
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12/09/2010 | 79 |
- Please provide that employee wash hands when moving from station to station or changing tasks.(Observed employee moving from one station to another without washing hands.)
- Please provide that all handwash facilities are accessible.(Handwash stations in the kitchen and bar area are blocked: Towels blocking kitchen sink and trashcan blocking the bar sink.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.
- Please provide that all food contact surfaces are in good repair.(Cutting boards are in need of replacement due to heavy damage.)
- Please provide that all food contact surfaces are clean and sanitized.(Soda dispenser holders are dirty.)
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06/15/2010 | 87 |
- Kitchen handsink is not working.
- Need to repair the kitchen handsink.
- Need soap and towels by the bar handsink.
- Clean the soda gun.
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01/05/2010 | 87 |
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