- 229.165 (m) (1) (A)not clean.The soda gun holder needs to be washed/rinsed/sanitized.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant 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.
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01/29/2016 | 93 |
- Ch 13, Art II, section 13-26 Display permit. permit expired 229.171(f)permit required.
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09/11/2015 | 97 |
- 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
- SANITIZER IN BUCKET DOES NOT HAVE A STRONG ENOUGH SANITIZER SOLUTION.
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06/15/2015 | 94 |
| No violation noted during this evaluation. | 04/10/2015 | 100 |
- Raw chicken was being stored in a reach-in cooling unit that was reading an internal temperature of 65F. All potential hazardous foods must maintain an internal temperature of 41F or less.
- 229.163 (h) (9) contaminate hands. Ensure employees know the proper procedures when washing their hands. More than one employee was found washing their hands then recontaminating their hands by touching the water nozzle with their clean hands. Ensure to properly retrain employees the correct procedures in washing their hands.
- Reach-in cooler is not maintaining a temperature of 41F or less. Currently the cooler is reading a temperature of 67F. Ensure to fix the cooler in a timely manner.
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03/10/2014 | 88 |
- 229.163 (h) (1) after touching body. Ensure wait staff does a better job in routinely washing their hands. Numerous of wait staff was seen touching hair, face,and neck, then proceeded to serve the customer. In addition, wait staff was seen breaking down dirty dishes and proceeded to serve customers with washing hands.
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06/20/2013 | 96 |
- 229.165 (g) (1) equipment not sufficent. Beef and turkey in cold hold drawers beneath grill temping at 54 degrees F less than 4 hours. Allowed to ice down and call for repair.
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02/20/2013 | 97 |
- 229.165 (d) (1) (B)free of breaks, cracks. All cutting boards must be smooth and easily cleanable and free of breaks, chips and cracks.
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11/15/2012 | 97 |
- 1) Do not store eggs over ready to eat foods such as cheese or lettuce. 2) Ensure that container for ice bucket and holder for drink dispenser nozzle in bar is kept clean and sanitized on a regular cleaning schedule.
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02/07/2012 | 96 |
- 229.166 (f) (4) air gap 2x. Provide for pipe from ice machine to be raised from floor and redirected with air gap over drain.
- 229.165 (p)not sanitized. Provide for ice machine to be cleaned and sanitized and free of mold.
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10/06/2011 | 93 |
- 229.166 (i) (1) (A)HWS not accessible. Must designate a handwash sink for personnel in bar area. May use handwash sink at adjacent drink area or the one currently located in the bar. Sink must be identified as handwash sink and must be kept stocked with soap and paper towels at all times.
- 229.168 (a) toxics not labeled. Toxic item found in chemical storage area not labeled. Manager added label to container.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Manager corrected at time of discovery.
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05/16/2011 | 90 |
- Please provide that all hot hold items are maintained at a minimum temperature of 135F and above.(Beans measured at 55F at time of inspection on hot hold unit. Food item is still within safety time limit and no food was condemned. Beans placed on grill and reheated to 165F.
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice Machine is dirty with mold and meldew and needs to be cleaned and sanitized.)
- Please provide that a current Food Establishment Permit is posted.(License is up to date but not posted at time of inspection.)
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01/21/2011 | 89 |
- Food contact surfaces not cleaned and sanitized.
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01/11/2010 | 97 |
- Repair/modify condenser unit in walkin refrigeration unit so that water is not dripping or blowing onto food items.
- Air gap on ice machine is not present. Place a physical break between the floor drain and the drain from the ice machine.
- Evidence of insects observed. Use the following to control pest: 1. clean up all sources of food. 2. dry up sources of water. 3. use an approved pest control method, or licensed pest control company.
- Store toxic chemicals away from or below food items.
- Clean and sanitize dishes so that they are free of visible food.
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08/17/2009 | 83 |
| No violation noted during this evaluation. | 02/09/2009 | 97 |
| No violation noted during this evaluation. | 10/22/2008 | 83 |
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