- BAG OF BEEF (WHOLE MUSCLE) ON SAME SHELF AND IN SAME POOL OF CONDENSATE AS BAG OF CHEESE AND BAG OF GUACAMOLE. FOOD MOVED TO PROPER HEIRARCHY. OPEN PRODUCTS DISCARDED.
- NO PAPER TOWELS AT MULTIPLE HAND SINKS. CORRECTED ON SITE. SINKS EQUIPPED WITH PAPER TOWELS.
- FRUIT FLIES OBSERVED AT PIANO BAR 3-COMPARTMENT SINK AND A FEW AT LOSOYA BAR. ENSURE FLOORS ARE CLEANED FREQUENTLY AND CLEAN ANY SPILLS IMMEDIATELY.
- SPRAY BOTTLES OF CLEANING CHEMICALS WERE NOT LABELED. LABEL ALL CLEANING CHEMICALS WITH THEIR COMMON NAME (I.E. GLASS CLEANER, DEGREASER, ETC.) CORRECTED ON SITE. BOTTLES LABELED.
- MULTIPLE DRINK GUNS IN MULTIPLE BARS HAD GROWTH IN THEM. CORRECTED ON SITE. DRINK GUNS CLEANED AND SANITIZED.
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01/05/2016 | 84 |
- FRUIT FLIES OBSERVED AROUND SOME BAR AREAS AND . ENSURE ALL SPILLS ARE CLEANED UP IMMEDIATELY AND THAT EQUIPMENT IS WIPED DOWN ROUTINELY AND AS NEEDED. ENSURE FLOORS ARE MOPPED ROUTINELY AND AS NEEDED.
- A FEW DRINK GUNS HAD SYRUP RESIDUE INSIDE THEM. ENSURE THEY ARE SOAKED OR CLEANED DAILY.
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09/15/2015 | 94 |
- Ensure hot water at all hand sinks, three compartment sinks and mop sinks are provided with hot water at the required temperatures. (Hand sinks & three compartment sinks at bars on the top floor only reached 77F. Hand sinks & three compartment sinks in the bars on the first floor only reached 77F. All hand sinks must measure at 100F and three compartment sinks at 110F.)
- Gnats observed in the top floor bars and downstairs bars. (Provide pest control.)
- Ensure all food contact equipment is properly cleaned and sanitized. (Ice machines observed with mold.)
- Ensure all food contact utensils are properly stored. (Ice scoop observed stored on top of soda box.)
- Provide all hand sinks with soap and towels. (Numerous hand sinks observed without towels.)
- Ensure all sinks are properly used as desigated. (Hand sinks in piano bar had items stored in it.)
- Ensure a certified food manager is present during all operating hours. (Management could not present a certification at time of inspection.)
- Ensure most recent food establishment inspection report is posted.
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04/09/2015 | 77 |
| No violation noted during this evaluation. | 02/06/2013 | 97 |
- BOTH REFRIGERATED PREP UNITS BACK T0 BACK, OPPOSITE STOVE , IN MAIN KITCHEN WERE ABOVE 41F. ICE DOWN ITEMS, KEEP SMALL STOCK TO NOT LAST MORE THAN FOUR HOURS. CLEAN COILS LOWERE TEMPERTURE. MAY NOT STORE ANY FOOD ITEMS OVERNIGHT. CONTINUE MENTIONED PROCESS UNTILL I FOLLOW-UP ON MONDAY.
- 229.167 (p) (11) (C)insects/pests not minimized. FRUIT FLIES/GNATS AT LEFT SIDE OF PATIO BAR. CLEAN AND SANITIZE RED STICKY RESIDUE UNDER BAR, ON WALL AND ON FLOOR.
- 229.165 (h) (2)thermometer available. BROKEN THERMOMETER AT COUNTER HEIGHT REFIGERATORE OPPOSITE STOVE IN MAIN KITCEHN
- 229.165 (m) (2)non food contact dirty. LOTS OF FOOD DEBRIS ON BACK SIDE OF SLCER PARTS, UNDERNEATH AND ON HANDLE OF MEAT SLICER. PLEASE CLEAN AND SANITIZE AFTER EACH US TO PREVENT FOOD SOURCE FOR PESTS/RODETNS.
- 229.167 (e) (3) (A) no towels. AT BAR HANDSINK
- 229.165 (h) (2)thermometer available. DIGITAL DISPLAY THERMOMETER BROKEN FOR PRODUCE/CHEESE REFRIGERATOR IN STREET LEVEL PREP KITCHEN.
- PRODUCE REFRIGERATOR AT 58F. DISCARDED 1/8 OF A WATERMELON. MOVED SOFT CHEESE AND VACCUM PACKED, SEALED VEGGIES TO ANOTHER REFRIGERATION UNIT. PLEASE REAPAIR TO MAINTAIN PRODUCT TEMPERATURE AT 41F OR BELOW OR USE STRICTLY FOR UNCUT PRODUCE.
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02/03/2012 | 83 |
- Potentially Hazardous food not at required temperature in cooling unit. **Cooler in bar is not operational and has PHF
- 229.163 (h) (5) handling soiled equip.. ** Observed employee handle RTE PHF and then handled soiled equipment without washing hands prior to returning to handling RTE PHF. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens,handling dirty equipment then going back to food prep. Employee must properly wash hands after handling fish in aquariums or molluscan shellfish or crustacean in display tanks. 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.
- 229.164 (a) - Honestly presented. ** Observed Fruits and PHF (meat) in Bar coolers in standing water and at a high rate of decomposition.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Observed PHF in coollers not covered/protected
- 229.164 (o) (7) (A) consume by date (prepared). Donated potentially hazardous food exceeds shelf life for leftovers as specified in code. * Observed Gallon milk jug out of date. ** Observed items wrapped in plastic without consume by dates Discard food in unmarked containers/packages that have exceeded 4 hours.
- 229.166 (g) (4) (B)backflow preventer. ** Missing Backflow preventer on the mop sink near bar.
- 229.165 (g) (1) equipment not sufficent. ** Cooler in main lower bar no operational with standing water and PHF inside.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. ** HWS is block with black drying mats in HWS> 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.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. ** Top bar HWS has no Soap, Paper Towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. ** Observed numerous Bar Flies.
- 229.165 (m) (1) (A)not clean. Equipment not cleaned when cross-contamination may have occurred. ** Observed Food debris in coolers/shelving on unclean usable dishware ready for service.
- 229.164 (e) (1) (D) (ii) (III) doc- sanitizer. ** Observed Bar personnel using hand sanitizer and stating that they buse hand sanitizer instead of using a HWS.
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08/18/2011 | 56 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.** Items in lower Kitchen cooler w/o lids/coverings.
- 229.166 (i) (1) (A)HWS not accessible. 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. **HWS in bar (lower) blocked, (upper) used to hold dishes/cups. HWS is only used to wash hands.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. ** Upper bar missing paper towels.
- Most recent graded inspection report must be posted in customer view.
- 229.165 (m) (1) (A)not clean. ** Food debris/mold in red soda gun in upper bar and lower bar. Hugh Ice Machine has heavy mold/scale buildup, needs to be throughly sanitized. Repair or remove this ice machine. A 30 day grace period begins today 3-9-11.
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03/09/2011 | 84 |
- A BACKFLOW PREVENTION DEVICE IS NEEDED ON MOP SINK ACCOMPANYING BANQUET KITCHEN
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05/25/2010 | 96 |
| No violation noted during this evaluation. | 08/22/2008 | 61 |
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