- Observed three unlabeled spray bottles throughout the kitchen and bar areas. Ensure all spray bottles are properly labeled with their chemical contents.
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01/14/2016 | 97 |
| No violation noted during this evaluation. | 12/22/2014 | 100 |
- PROVIDE HOT WATER AT ALL SINKS. HOT WATER DURING THIS INSPECTION IS AT 86 F. OPERATIONS STAFF WILL CORRECT ISSUE ASAP
- PROVIDE FOR ALL THE SODA GUNS TO BE PLUMBED PROPERLY. (DRAIN LINES MISSING)
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10/29/2013 | 93 |
- Employee did not wash their hands when they moved from one duty to another. Employees observed going from serving area outside booth and return to handling food.
- employee drink in hand sink.
- Most recent graded inspection report must be posted in customer view.
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12/15/2012 | 85 |
| No violation noted during this evaluation. | 04/17/2012 | 100 |
- Second booth adjacent to Headlines has no sink with hot and cold water under pressure. Provide for sink with hot & cold water under pressure.
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10/20/2011 | 97 |
- 2. PHF may be kept below 41F, Observed containers of Guacamole, coleslaw, salad dressing, and chip dip measured between 52°F - 68°F. All were discarded. Those containers of Guacamole, salsa, & salad dressing measured between 42°F - 48°F were placed into a deep ice bath, chilled then allowed to be served within a 30 minute period.
- Observed inadequate refrigeration for all PHF's on the buffet line. Either using an ice bath or electronic tabletop refrigeration units.
- Observed both fruit and drain flies in all bar floor drains and soda gun holder drains. Observed fruit fly larvae in 2-soda gun nozzles.
- Inadequate number of sanitizing pails in food service area. Meat slicer not being sanitized in between slicing of different meat items or if not going to be use for more than 15 minutes if slicing the same meat item. Also slicer must be cleaned and sanitize every 2 hours.
- No temperature measuring device present for staff use. Reach in cooler without a thermometer.
- Observed the following food contact surfaces that need to be cleaned and sanitized: soda guns,soda gun holders,meat slicer, & cutting boards. Need a HACCP Plan for cleaning and sanitizing food equipment.
- Observed no handwashing sink in the food service area. Install a handwashing sink in the food service area.
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03/04/2011 | 77 |
- Major Fruit flies infestation in all floor drains and soda gun holders.
- Clean and flush all floor drains
- Clean and sanitize all food contact surfaces and food equipment to be used for food storage, prep, or service.
- Repair towel system so that clean towels are available to users. Hand wash station has no paper towels. No soap at the hand washing sink.
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08/19/2010 | 88 |
- Please provide for each sink to be properly used for its' designated purpose. Ex: Jars and rags shall not be stored in handsink or three compartment sink.
- Please refrain from storing items in handsink; must be accessible at all times.
- Please provide for all handwashing facilities to be equipped with soap and paper towels at all times.
- Please provide proper preventive methods for gnats in establishment--please refrain from storing wet rags in sinks.
- Please provide for three compartment sink to be equipped with hot water at least 120 degrees farenheit.
- Please provide for food contact and non-food contact surfaces to be maintained clean and sanitary. Ex: Margaritas machines left unclean and unsanitary, floors very sticky, countertops unclean and unsanitary, and please provide for all refrigeration units to be cleaned and sanitized.
- Please provide a heimlich manuever poster in bar area--employee view, and/or public view.
- Please provide for the most recent permit and inspection report to be posted in public view.
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03/17/2010 | 75 |
| No violation noted during this evaluation. | 02/11/2009 | 90 |
| No violation noted during this evaluation. | 07/31/2008 | 91 |
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