- 229.165 (m) (2)non food contact dirty. SHELVES RUSTED INSIDE WALK-IN REFRIGERATOR AND KITCHEN STORAGE.
- 229.165 (m) (2)non food contact dirty. STANDING WATER INSIDE WALK-IN REFRIGERATOR AND MOLD BUILD-UP ON FANS AND NEAR BASE OF DOOR.
- 229.165 (q)food contact not sanitized.MOLD IN ICE MACHINE
- 229.165 (d) (1) (C)sharp edges.OBSERVED MAY CHIPPED PLATES. REPLACE
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03/28/2016 | 97 |
- STORING WINE BOTTLES IN ICE FOR MIXED DRINKS
- ICE SCOOP LAYING IN ICE
- 229.165 (m) (2)non food contact dirty. LIQUID DEBRIS ON/ALONSIDES OF LIQUOR BOTTLE TROUGHS/ICE BINS, WALLS, FLOOR ETC...CONTRIBUTING TO FOOD SOURCE FOR GNATS.
- 229.167 (p) (11) (C)insects/pests not minimized. LOTS OF GNAT IN BAR AREA. ELIMINATE FOOD SOURCE (WATER, SUGAR) AND INCREASE PEST CONTROL
- 229.165 (d) (1) (B)free of breaks, cracks. MANY OF THE CUSTOMER PLATES HAVE CHIPS. REPLACE ALL CHIPPED/CRACKED WARES
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12/22/2015 | 90 |
- DO NOT STOTE LIQUOR BOTTLES IN ICE BIN FOR CUSTOMER DRINKS. STORE IN REFRIGERATORS.
- 229.165 (r) (3) (D)no sanitization. CHLORIN NOT DISPENSING IN MECHANICAL DISHWASHER. ENSURE THAT IT IS DISPENSING AT 50-100PPM BY USE TEST STRIPS DAILY. IF NOT WORKING PROPERLY, USE THREE COMPARTMENT SINK TO SANITIZW ALL WARES
- 229.165 (m) (2)non food contact dirty. CORNER OF FLOORS, NOOKS AND CRANNIES IN BAR AND DRINK STATION HAVE LOTS OF DUST/DEBRIS/FOOD PARTICLES. CLEAN AND SANITIZE REGUALRY
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08/20/2015 | 90 |
- Ch 13, Art II, section 13-26 Display permit.
- CERTIFIED FOOD MANAGER COPY OF/CERTIFICATE ON SITE BY NEXT ROUTINE INSPECTION
- 229.165 (d) (1) (A)smooth. CUTTIN BOARD IS GROOVED AND STAINED BLACK IN GROOVES, REPAIR/REPLENISH
- 229.165 (d) (1) (B)free of breaks, cracks. LIDS TO BULK DRY GOODS CRACKED.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. MOLD IN ICE MACHINE, CLEAN AND SANITIZE REGULARLY, AT LEAST WEEKLY, TO PREVENT MOLD GROWTH/BUILD-UP
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. MOLD IN SODA GUN NOZZLE AND TRAY. CLEAN AND SANITIZE LIQUID DEBRIS/SUGAR RESIDUE TO TO REMOVE/PREVENT MOLD BUILD-UP AND FOOD SOURCE FOR GNATS.
- DO NOT STORE LIQOR BOTTLES IN BINS OF ICE AT BAR.
- 229.167 (p) (11) (C)insects/pests not minimized.GNATS IN EMPLOYEE RESTROOM, RECAULK TOILET BASE TO FLOOR, SEAL ALL GAPS IN FLOORS/WALLS/CEILING AND JUNCTURE WHERE THEY MEET.
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04/09/2015 | 84 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. MOLD IN ICE MACHINE, CLEAN AND SANITIZE REGULARLY, AT LEAST WEEKLY, TO PREVENT MOLD GROWTH/BUILD-UP
- PROVIDE SOAP AT ALL HANDSINKS AT ALL TIMES
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11/03/2014 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. OBSERVED BAG OF DRY PASTA AND INSTANT POTATOES
- 229.167 (p) (11) (C)insects/pests not minimized. OBSERVED SEVERAL GNATS UNDER THE COUNTER IN MAIN BAR AREA. OBSERVED LIQUID RESIDUE ON WIRES, SURFACES ETC... CLEAN AND SANITIZE ALL SURFACED, COUNTERS, SIDES OF EQUIPEMENT ETC TO REMOVE LIQUIDS RESIDUE WHICH IS THE FOOD SOURCE FOR GNATS.
- 229.165 (h) (2)thermometer available. PROVIDE THERMOMETER AT MAIN BAR REFRIGERATOR
- 229.165 (q)food contact not sanitized. MOLD IN ICE MACHINE, CLEAN AND SANITIZE REGULARLY (WEEKLY) TO PREVENT MOLD BUILD-UP.
- 229.165 (q)food contact not sanitized. MOLD IN BOTH SODA GUN NOZZLES AT MAIN BAR. CLEAN AND SANITIZE REGULARLY TO PREVENT MOLD BUILD ACCUMULATION/GROWTH
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04/01/2014 | 87 |
- EMPLOYEE THAT WASHES DISHES FOUND WITH OPEN CUP DRINK ON TABLE NEXT TO CLEAN PLATES. ENSURE ALL EMPLOYEE PERSONAL DRINKS HAVE A LID AND ARE PLACED IN A DESIGNATED AREA BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
- A FEW PANS FOUND WITH CHARRED BLACK FOOD REMAINS. ENSURE ALL FOOD CONTACT SURFACES ARE ROUTINELY WASHED, RINSED, SANITIZED AND FREE OF FOOD DEBRIS.
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06/14/2013 | 93 |
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility not maintained so that it is accessible at all times for employee use. tHE TRASHCAN IS IN THE WAY, THE HANDSINK HAS A BROKEN PIPE ON IT AND NEED TOWELS AND HANDSOAP.
- 229.167 (e) (3) (A) no towels. THE HANDWASH SINK IN THE EMPLOYEES RESTROOM NEEDS HANDTOWELS/SOAP CHECK ALL HANDSINKS FOR SOAP AND TOWELS.
- 229.165 (m) (1) (A)not clean. SEE LIST BELOW.
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02/01/2013 | 91 |
- 229.166 (c) (3) hot water sufficient. NO HOT WATER RUNNING IN THE HANDSINK. 229.166 (g) (4) (B)backflow preventer. Approved backflow prevention device not provided. NEED ONE ON BACK FAUCET.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility not maintained so that it is accessible at all times for employee use.
- SEE WRITTEN AREA BELOW 229.165 (m) (1) (A)not clean.
- 229.167 (p) (11) (C)insects/pests not minimized. Many gnats at the front bar and some at the dshwasher area.
- * 229.164 (h)(6)(B) Buffet Plates. A card, sign, or other effective means of notification shall be displayed to notify consumers that clean tableware is to be used upon return to self-service areas, such as salad bars and buffets.
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04/10/2012 | 84 |
| No violation noted during this evaluation. | 08/12/2011 | 100 |
- 229.165 (d) (1) (E) (i)not easily cleanable. CUTTING BOARD NOT IN USEABLE CONDITION, NEED TO REPLACE.
- 229.166 (j) (2) (A)direct connection. THE SPRAYER AT THE DISHROOM NEEDS TO BE BROUGHT UP ABOVE THE FLOOD RIM LEVEL OF THE TRAY. THE HOSE IN THE BACK NEEDS A BACKFLOW PREVENTOR PLACED ON IT.
- THERE NEEDS TO BE ONE PERSON PER SHIFT THAT IS FOOD MANAGER CERTIFIEDAND HAVE A BACKUP FOR THEM WHEN THEY ARE GONE.
- 229.165 (r) (3) (D)no sanitization. THE DISHWASHER IS NOT SANITIZING PROPERLY, BLEECH CONCENTRATION TO LOW, (0) needs to be 50-100.
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08/01/2011 | 88 |
- Provide for prepared potentially hazardous foods to be cooled properly. Food should be cooled from 135F to 70F then from 70F to 41F or below.
- Provide for all potentially hazardous foods lasting over 24 hours in walk in cooler to be labeled with a consume-by-date. Food should be used or disposed of within 7 days.
- Provide for all handsinks to have hot (100F) and cold running water at all times.
- Provide for handsink to be accessible at all times.
- Provide for handsink to be equipped with soap and disposable towels at all times.
- Provide for proper disposable of dirty water from trash containers. Discontinue disposing outside on ground.
- Provide for all food contact surface to be cleaned and sanitized on a regular basis. (Ex. Ice machine & cooler shelves)
- Post a heimlich maneuver poster.
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04/20/2010 | 72 |
- Provide all plates to be in good repair(chipped plates); Ice machine dirty on outside(mold/mildew growth)and inside has lime/calcium buildup; provide all equipment to be clean(can opener very rusty and dirty);
- Provide paper towels at all handwashing sinks(no paper towels in employees restroom across from where warewashing is done.
- Provide all toxic chemicals to be labeled with the common name on spray bottle.
- Provide all standing water in walk in refrigerator and standing water in bar area where tiles are broken to be disposed of properly; all wastewater should drain appropriately in an approved drain(walk in refrigerator has a leak from the pipe; no food was under the leakage and advised staff not to place any food items or boxes underneath area); pan was placed underneathe leakage to catch water and dispose of it properly, but will need to fix as soon as possible.
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10/15/2009 | 88 |
| No violation noted during this evaluation. | 01/29/2009 | 85 |
| No violation noted during this evaluation. | 08/20/2007 | 91 |
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