| No violation noted during this evaluation. | 01/19/2016 | 100 |
- 229.163 (h) (8) before gloves. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves for working with food. AT TIME OF INSPECTION, INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE FAIL TO FOLLOW REQUIRED HAND WASHING PROCEDURES AND CHANGE SINGLE SERVICE GLOVES AND WASH HANDS BEFORE DONNING CLEAN SINGLE SERVICE GLOVES. EMPLOYEE WAS WITNESSED HANDLING READY TO EAT FOODS, BREADS, HANDLE TRASH CANS, HANDLE CLEAN DINING WARES, ALL WITH SAME PAIR OF GLOVES.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. ALL FOOD PRODUCTS THAT WAS NOT PROPERLY DATE LABELED WERE VOLUNTARILY DIPOSED OF.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. Supply each handwash station with individual disposable paper towels. No soap at the hand washing sink. HANDSINK LOCATED NEXT TO GRILLS DID NOT HAVE A SUPPLY OF PAPER TOWELS
- 229.167 (p) (11) (C)insects/pests not minimized. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by using methods, if pests are found, such as trapping devices or other means of pest control as specified (in this code). Eliminate the presence of insects by using any approved means. Provide proper measures/methods to control and minimize presence of pests. FLYING INSECTS, KNATS, WITNESSED AT: 1) HANDSINK AREA NEXT TO SPICE RACK IN MAIN KITCHEN. 2) THE 2 COMPARTMENT SINK IN SMALL KITCHEN AREA NEXT TO BAR. KNATS WERE NUMBEROUS.
- 229.165 (q)food contact not sanitized. Utensils and food-contact surfaces of equipment not sanitized before use after cleaning. Food contact surfaces unsightly (dirty or not clean). AT TIME OF INSPECTION, SEVERAL DISHES THAT WERE IN 'READY TO USE' LINE HAD DRIED FOOD AND DRIED DEBRIS ON FOOD CONTACT SURFACE AREAS. 1) PLATES/DISHES ON COUNTER IN MAIN KITCHEN 2) PLATES ON THE BREAKFAST BUFFET SELF-SERVICE LINE.
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07/10/2015 | 83 |
- Observed poblano peppers and cauliflower with mold. Ensure all produce is in sound condition. Corrected on site.
- Hand sink in dishwashing area as well as beverage area must be adequate (proper drainage, hot water reaching a minimum of 100F degrees, supplied with soap and paper towels, not blocked by any items). Only the hand sinks in main kitchen area must be used until the other sinks are adequate.
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12/18/2014 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. INSPECTOR ENCOUNTERED ICE CREAM CONTAINERS INSIDE REACH IN FREEZER NOT COVERED. IN ADDITION, SINGLE SPOON BEING STORED INSIDE ICE CREAM WITH HANDLE MAKING DIRECT CONTACT WITH FOOD. ENSURE ALL FOOD IS PROTECTED FROM CROSS CONTAMINATION BY STORING IN FOOD GRADE CONTAINERS WITH PROPER COVERS, LIDS, OR PROTECTIVE BARRIER. CEASE THE PRACTIVE OF STORING SERVING/DISPENSING UTENSILS ON FOOD WITH HANDLES MAINKG DIRECT CONTACT WITH FOOD SURFACE.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide proper measures/methods to control and minimize presence of pests. Evidence of insects observed. PRESENCE OF FLYING INSECTS, KNATS, DETECTED AROUND DRAINS IN SCULLERY AREA AND INSIDE BAR AREA. TAKE MEASURES TO ELIMINATE/MINIMIZE INSECT PRESENCES
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09/25/2013 | 93 |
- 229.164 (r) (1) (B) (i) common name. 1) ALL BULK FOOD CONTAINERS TO BE LABELED WITH THE COMMON NAME OF INGREDIENTS HELD.
- 229.164 (f) (2) (A) (iv) not covered. ALL FOOD ITEMS STORED IN COOLING UNITS, ETC. TO BE COVERED AND PROTECTED FROM ANY FOREIGN OBSJECTS,ITEMS THAT CAN CONTAMINATE FOOD 1) BAR AREA-ice machine without lid, ice used as part of drinks 2) CLEAN AND SANITIZE SOFT DRINK DISPENSING NOZZLES AND REMOVE SYRUP ACCUMULATION, ETC. PROPER USE AND STORAGE OF UTENSILS USED FOR FOOD DISTRIBUTION. 1) cross contamination of food items to be avoided by using proper food utensils and proper storage of said utensils a) ice scoops being stored inside ice at bar. b) KITCHEN-bowls being used as scoops for distribution of food ingredients and being stored in said ingredients. bowls found inside bulk ingredient bins-flour, sugar, beans
- Refrigerated, ready-to-eat food not properly marked with a use by date. SEVERAL COOKED,PREPARED FOOD ITEMS IN COOLER OF KITCHEN WITHOUT DATE/DAY LABELS 1) INSPECTOR ENCOUNTERED FOOD ITEMS WITH DATE LABELS INDICATING DATE PAST 7 DAYS. A) refried beans B) spagetti noddles C) hot sauce all items disposed of
- 229.166 (c) (2)under pressure. ALL SINKS, HANDSINKS TO HAVE HOT/COLD WATER SUPPLY IN SUFFICIENT CAPACITY. 1) Handsink without sufficient supply of hot water in kitchen.
- 229.166 (i) (1) (A)HWS not accessible. ALL HANDSINKS TO BE ACCESSIBLE AT ALL TIMES FOR EASY ACCESS. 1) Handsink in kitchen be dishwashing area blocked by extension wires and bowl contains coffee mug/towel
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. ALL HANDSINKS TO BE SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES. 1) handsinks in bars to have soap/paper towels at all times
- 229.167 (p) (11) (C)insects/pests not minimized. INSECTS/PESTS SHOULD HAVE PRESENCE MINIMIZED 1) Drain flies present at many drains, including floor drains in bars, in kitchen area of bar, in drains of kitchen area
- A CERTIFIED FOOD MANAGER TO BE PRESENT DURING ALL HOURS OF OPERATION. 1) NO CERTIFIED FOOD MANAGER ON DUTY/NO CERTIFICATION OF ANY STAFF ON DUTY
- 229.165 (d) (1) (B)free of breaks, cracks. ALL FOOD UTENSILS/WARES/SERVING WARES TO BE MAINTAINED FREE OF CRACKS,BREAKS, CHIPS. TO BE REPLACED AND REMOVED FROM USE
- Most recent graded inspection report must be posted in customer view. MOST RECENT GRADED FOOD INSPECTION REPORT TO BE DISPLAYED IN PLAIN PUBLIC VIEW. 1) COULD NOT LOCATE LAST INSPECTION REPORT
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05/02/2011 | 66 |
- 229.163 (h) (5)hand washing must be done between changing tasks.
- 229.164 (o) (7) (A) Provide consume by dates on prepared foods such as the crab cake mixture.* Follow the use by dates on all foods- chili dated 6/10/10 was still in walk in cooler.
- 229.166 (c) (3) Supply hot water sufficiently to all hand sinks in a timely manner- ran hot water at ONLY working hand sink in kitchen area for over 3 minutes to get hot water.
- 229.166 (h) (1) (A)HWS not convenient to food handling area.
- 229.167 (p) (11) (C)insects such as gnat and crickets not minimized effectively.
- 229.166 (i) (5) (A)plumbing repairs required at hand sink that runs onto floor. *Steam vat may not run onto floor and pool- direct to drain. * front prep sink leaks.
- 229.165 (d) (1) (B)Use only equipment that is free of breaks, cracks-such as food storage containers that are broken* 229.165 (n) (1) (A) (v)Clean equipment prior to storage-meat slicer put away dirty.* Store ice scoops properly not on top of ice machine.* Clean all equipment of old food debris--all coolers, all equipment on front line (including grills), all shelving over food at serving line, all storage shevling, all hot holding units and floors.
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06/24/2010 | 76 |
| No violation noted during this evaluation. | 05/19/2009 | 80 |
| No violation noted during this evaluation. | 12/04/2008 | 78 |
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