- 229.164 (r) (1) (B) (i) common name...such as olive oil....COS
- 229.165 (m) (1) (A)not clean....top of dishmachine...COS
- 229.165 (k) (14) (C)...Turned on booster heater....COS
- 229.164 (r) (1) (B) (i) common name...such as olive oil....COS
- 229.165 (m) (1) (A)not clean....top of dishmachine...COS
- 229.165 (k) (14) (C)...Turned on booster heater....COS
|
02/04/2016 | 90 |
| No violation noted during this evaluation. | 07/17/2015 | 100 |
| No violation noted during this evaluation. | 04/02/2015 | 100 |
| No violation noted during this evaluation. | 10/13/2014 | 100 |
| No violation noted during this evaluation. | 02/13/2014 | 100 |
- 229.165 (m) (1) (A)not clean....large can opener...COS
- 229.165 (m) (1) (A)not clean....inside ice machine need to be de-limed or replaced...
- 229.165 (m) (1) (A)not clean....large can opener...COS
- 229.165 (m) (1) (A)not clean....inside ice machine need to be de-limed or replaced...
|
02/11/2014 | 97 |
- 229.165 (m) (1) (A)not clean...large can opener...COS
- 229.165 (m) (1) (A)not clean....cutting boards to be replaced...
- 229.165 (m) (1) (A)not clean...large can opener...COS
- 229.165 (m) (1) (A)not clean....cutting boards to be replaced...
|
04/08/2013 | 97 |
- Tenderloin was in early spoilage Stage. Meat was removed by staff.
- Tenderloin was in early spoilage Stage. Meat was removed by staff.
|
10/31/2012 | 96 |
- 229.163 (n) (1) eat.drink.smoke..
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.163 (n) (1) eat.drink.smoke..
- 229.164 (o) (7) (A) consume by date (prepared).
|
07/17/2012 | 92 |
- A Certified Food Manager must be present during business hour's for all shift's.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- 229.163 (h) (6) wash as needed. 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.(Observed employee's not washing their hand's after performing multiple duties then began to prep or prepare potentially hazardous food.)
- 229.163 (n) (1) eat.drink.smoke..(observed employee's personal open cup's throughout kitchen area.))
- A Certified Food Manager must be present during business hour's for all shift's.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- 229.163 (h) (6) wash as needed. 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.(Observed employee's not washing their hand's after performing multiple duties then began to prep or prepare potentially hazardous food.)
- 229.163 (n) (1) eat.drink.smoke..(observed employee's personal open cup's throughout kitchen area.))
|
03/06/2012 | 86 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.(Observed previously cooked chicken meal holding an ambient temperature or 44F)
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. 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.(Observed employee not washing their hand's before putting on a new pair)(Observed employee not washing their hand's, after moving and performing different task in and out of kitchen areaI then proceeded to cook and prepair potentially hazardous food.)
- 229.163 (n) (2) (A) closed beverage container. 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee's personal drink at food preparation table and several employee's personal drink's near food preparation.) (observed fool that was Poured inside designated handwashing sink.)
- A Certified Food Manager must be present during business hours.
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.(Observed previously cooked chicken meal holding an ambient temperature or 44F)
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. 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.(Observed employee not washing their hand's before putting on a new pair)(Observed employee not washing their hand's, after moving and performing different task in and out of kitchen areaI then proceeded to cook and prepair potentially hazardous food.)
- 229.163 (n) (2) (A) closed beverage container. 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee's personal drink at food preparation table and several employee's personal drink's near food preparation.) (observed fool that was Poured inside designated handwashing sink.)
- A Certified Food Manager must be present during business hours.
|
11/17/2011 | 79 |
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.(Observed employee not washing their hands before putting on a new pair or gloves. Another employee was observed doing multiple task then began to work with food with out washing their hand's.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee filling a pot with water from the designated handwashing sink.)
- Observed mosisture residue from steamer dripping into food prep unit with food inside of the unit.
- Observed one of the refrigerators holding an ambient temperature of 50F. All potentially hazardous food was removed by manager on duty.)
- Post most recent graded inspection report in customer view.
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.(Observed employee not washing their hands before putting on a new pair or gloves. Another employee was observed doing multiple task then began to work with food with out washing their hand's.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee filling a pot with water from the designated handwashing sink.)
- Observed mosisture residue from steamer dripping into food prep unit with food inside of the unit.
- Observed one of the refrigerators holding an ambient temperature of 50F. All potentially hazardous food was removed by manager on duty.)
- Post most recent graded inspection report in customer view.
- Post most recent graded inspection report in customer view.
|
08/17/2011 | 82 |
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Use this sink is for handwashing only.(Observed utensils and other dishes inside one of the designated handwashing sink's.)
- Current inspection report was not posted in public View.
- Handsinks must be functioning and accessible at all times. (Observed handsink with plumbing disconnected therefore not adequate for employee use.)
- Observed excessive mold build up on the inside of the ice machine. please clean and sanitize. Mold on the inside of the walk-in cooler's was present. Please clean an Sanitize the walk-in cooler's interior wall's.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Eliminate the presence of insects by using any approved means.(Observed multiple Flies in the majority of the kitchen areas.)
- A Certified Food Manager must be present during business hour's.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration.(Observed one of the kitchen walk-in Cooler's holding an ambient temperature of 45-50F.)
- Observed main ice machine in kitchen without airgaps. An airgap exists between ice machine/bin drain pipes and floor drains. Airgap should measure twice the diameter of drain pipe.
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Use this sink is for handwashing only.(Observed utensils and other dishes inside one of the designated handwashing sink's.)
- Current inspection report was not posted in public View.
- Handsinks must be functioning and accessible at all times. (Observed handsink with plumbing disconnected therefore not adequate for employee use.)
- Observed excessive mold build up on the inside of the ice machine. please clean and sanitize. Mold on the inside of the walk-in cooler's was present. Please clean an Sanitize the walk-in cooler's interior wall's.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Eliminate the presence of insects by using any approved means.(Observed multiple Flies in the majority of the kitchen areas.)
- A Certified Food Manager must be present during business hour's.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration.(Observed one of the kitchen walk-in Cooler's holding an ambient temperature of 45-50F.)
- Observed main ice machine in kitchen without airgaps. An airgap exists between ice machine/bin drain pipes and floor drains. Airgap should measure twice the diameter of drain pipe.
- 229.165 (r) (3) (D)no sanitization.(Observed no sanitizing agent for manual ware washing.)
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report in customer view.(Observed no posting of the last inspection report or food permit.)
|
05/27/2011 | 75 |
- Ensure that cooked potentially hazardous food is cooled properly. Food should be cooled from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F within the next 4 hours (6 hours max total). Fill containers less, use shallow pans, cool on ice, stir periodically, space containers out in cold hold unit, and use temperature logs to ensure that food cools within time and temperature limits. Observed rice cooked in the a.m. still at 103 degrees F. Observed soup cooked previous day still at 45 degrees F.
- Ensure that all handsinks have hot and cold water available. Handsinks must be functioning and accessible at all times. Observed handsink with plumbing disconnected.
- Ensure that an airgap exists between ice machine/bin drain pipes and floor drains. Airgap should measure twice the diameter of the drain pipe. Observed main ice machine in kitchen and ice bin in bar without airgaps.
- Provide a thorough cleaning of interior and exterior surfaces of all reach-in units. Observed reach-in units with food build-up and mold on interior walls. Interior walls of cold hold units are considered food contact surfaces and must be maintained in a clean and sanitized condition.
- Ensure that cooked potentially hazardous food is cooled properly. Food should be cooled from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F within the next 4 hours (6 hours max total). Fill containers less, use shallow pans, cool on ice, stir periodically, space containers out in cold hold unit, and use temperature logs to ensure that food cools within time and temperature limits. Observed rice cooked in the a.m. still at 103 degrees F. Observed soup cooked previous day still at 45 degrees F.
- Ensure that all handsinks have hot and cold water available. Handsinks must be functioning and accessible at all times. Observed handsink with plumbing disconnected.
- Ensure that an airgap exists between ice machine/bin drain pipes and floor drains. Airgap should measure twice the diameter of the drain pipe. Observed main ice machine in kitchen and ice bin in bar without airgaps.
- Provide a thorough cleaning of interior and exterior surfaces of all reach-in units. Observed reach-in units with food build-up and mold on interior walls. Interior walls of cold hold units are considered food contact surfaces and must be maintained in a clean and sanitized condition.
|
04/06/2010 | 86 |
- Main Kitchen: Potentially Hazardous food not at required temperature in cooling unit. Needs to be 41 degrees or less. Reach in cooler products were from 48 - 55 degrees
- Main Kitchen: Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- Main Kitchen: Donated foods include heavily dented cans. Please separate or discard cans from none dented cans. Found 2 cans with rust on rims.
- Main Kitchen: If using Time as a Public Health Control, must provide written records of potentially hazardous foods that are off temperature (hot or cold) with the time that they are prep and discarded off of line. They may only be off temperature for 4 hours or less.
- Main Kitchen: Reach in Cooler by Line is not holding proper temperature for cold hold items. Temperature at 55 degrees. Spoke to Manager and he discussed to me that the equipment was not previously working. Inform employees not to use equipment that is out of use.
- In Mens Only Bars: Hand wash station has no paper towels. No soap at the hand washing sink.
- Main Kitchen and all Bars: Evidence of insects observed. Found fruit flies and gnats in all areas. Please use professional pest control.
- Please ensure that one person at all times is Certified Food Manager.
- Bars: Please ensure that drink nozzle carriers have proper drainage. Kitchen and Bars: Please remove all standing water.
- Mens Only Bar: Please ensure cooler has a thermometer inside. Cooler is holding dairy products that must be refigerated.
- Main Kitchen and Bars: Please ensure that all food contact surfaces are cleaned and sanitized. Many of the surfaces in bars were not clean and sticky. In Main Kitchen cutting boards need to replaced if they are heavily stained with black spots. In Main Kitchen knives must remain cleaned and sanitized on magnet strips. Drink nozzles in bar area must be cleaned and sanitized. All ice machines in kitchen and bars must be free of mold. Please remove all grease build up between and on kitchen equipment.
- Please post current inspection report in public view and current permit.
- Main Kitchen: Potentially Hazardous food not at required temperature in cooling unit. Needs to be 41 degrees or less. Reach in cooler products were from 48 - 55 degrees
- Main Kitchen: Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- Main Kitchen: Donated foods include heavily dented cans. Please separate or discard cans from none dented cans. Found 2 cans with rust on rims.
- Main Kitchen: If using Time as a Public Health Control, must provide written records of potentially hazardous foods that are off temperature (hot or cold) with the time that they are prep and discarded off of line. They may only be off temperature for 4 hours or less.
- Main Kitchen: Reach in Cooler by Line is not holding proper temperature for cold hold items. Temperature at 55 degrees. Spoke to Manager and he discussed to me that the equipment was not previously working. Inform employees not to use equipment that is out of use.
- In Mens Only Bars: Hand wash station has no paper towels. No soap at the hand washing sink.
- Main Kitchen and all Bars: Evidence of insects observed. Found fruit flies and gnats in all areas. Please use professional pest control.
- Please ensure that one person at all times is Certified Food Manager.
- Bars: Please ensure that drink nozzle carriers have proper drainage. Kitchen and Bars: Please remove all standing water.
- Mens Only Bar: Please ensure cooler has a thermometer inside. Cooler is holding dairy products that must be refigerated.
- Main Kitchen and Bars: Please ensure that all food contact surfaces are cleaned and sanitized. Many of the surfaces in bars were not clean and sticky. In Main Kitchen cutting boards need to replaced if they are heavily stained with black spots. In Main Kitchen knives must remain cleaned and sanitized on magnet strips. Drink nozzles in bar area must be cleaned and sanitized. All ice machines in kitchen and bars must be free of mold. Please remove all grease build up between and on kitchen equipment.
- Please post current inspection report in public view and current permit.
|
09/30/2009 | 58 |
| No violation noted during this evaluation. | 01/09/2009 | 100 |
- 229.164 (r) (1) (B) (i) common name...such as olive oil....COS
- 229.165 (m) (1) (A)not clean....top of dishmachine...COS
- 229.165 (k) (14) (C)...Turned on booster heater....COS
- 229.164 (r) (1) (B) (i) common name...such as olive oil....COS
- 229.165 (m) (1) (A)not clean....top of dishmachine...COS
- 229.165 (k) (14) (C)...Turned on booster heater....COS
|
02/04/2016 | 90 |
| No violation noted during this evaluation. | 07/17/2015 | 100 |
| No violation noted during this evaluation. | 04/02/2015 | 100 |
| No violation noted during this evaluation. | 10/13/2014 | 100 |
| No violation noted during this evaluation. | 02/13/2014 | 100 |
- 229.165 (m) (1) (A)not clean....large can opener...COS
- 229.165 (m) (1) (A)not clean....inside ice machine need to be de-limed or replaced...
- 229.165 (m) (1) (A)not clean....large can opener...COS
- 229.165 (m) (1) (A)not clean....inside ice machine need to be de-limed or replaced...
|
02/11/2014 | 97 |
- 229.165 (m) (1) (A)not clean...large can opener...COS
- 229.165 (m) (1) (A)not clean....cutting boards to be replaced...
- 229.165 (m) (1) (A)not clean...large can opener...COS
- 229.165 (m) (1) (A)not clean....cutting boards to be replaced...
|
04/08/2013 | 97 |
- Tenderloin was in early spoilage Stage. Meat was removed by staff.
- Tenderloin was in early spoilage Stage. Meat was removed by staff.
|
10/31/2012 | 96 |
- 229.163 (n) (1) eat.drink.smoke..
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.163 (n) (1) eat.drink.smoke..
- 229.164 (o) (7) (A) consume by date (prepared).
|
07/17/2012 | 92 |
- A Certified Food Manager must be present during business hour's for all shift's.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- 229.163 (h) (6) wash as needed. 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.(Observed employee's not washing their hand's after performing multiple duties then began to prep or prepare potentially hazardous food.)
- 229.163 (n) (1) eat.drink.smoke..(observed employee's personal open cup's throughout kitchen area.))
- A Certified Food Manager must be present during business hour's for all shift's.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- 229.163 (h) (6) wash as needed. 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.(Observed employee's not washing their hand's after performing multiple duties then began to prep or prepare potentially hazardous food.)
- 229.163 (n) (1) eat.drink.smoke..(observed employee's personal open cup's throughout kitchen area.))
|
03/06/2012 | 86 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.(Observed previously cooked chicken meal holding an ambient temperature or 44F)
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. 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.(Observed employee not washing their hand's before putting on a new pair)(Observed employee not washing their hand's, after moving and performing different task in and out of kitchen areaI then proceeded to cook and prepair potentially hazardous food.)
- 229.163 (n) (2) (A) closed beverage container. 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee's personal drink at food preparation table and several employee's personal drink's near food preparation.) (observed fool that was Poured inside designated handwashing sink.)
- A Certified Food Manager must be present during business hours.
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.(Observed previously cooked chicken meal holding an ambient temperature or 44F)
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. 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.(Observed employee not washing their hand's before putting on a new pair)(Observed employee not washing their hand's, after moving and performing different task in and out of kitchen areaI then proceeded to cook and prepair potentially hazardous food.)
- 229.163 (n) (2) (A) closed beverage container. 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee's personal drink at food preparation table and several employee's personal drink's near food preparation.) (observed fool that was Poured inside designated handwashing sink.)
- A Certified Food Manager must be present during business hours.
|
11/17/2011 | 79 |
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.(Observed employee not washing their hands before putting on a new pair or gloves. Another employee was observed doing multiple task then began to work with food with out washing their hand's.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee filling a pot with water from the designated handwashing sink.)
- Observed mosisture residue from steamer dripping into food prep unit with food inside of the unit.
- Observed one of the refrigerators holding an ambient temperature of 50F. All potentially hazardous food was removed by manager on duty.)
- Post most recent graded inspection report in customer view.
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.(Observed employee not washing their hands before putting on a new pair or gloves. Another employee was observed doing multiple task then began to work with food with out washing their hand's.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee filling a pot with water from the designated handwashing sink.)
- Observed mosisture residue from steamer dripping into food prep unit with food inside of the unit.
- Observed one of the refrigerators holding an ambient temperature of 50F. All potentially hazardous food was removed by manager on duty.)
- Post most recent graded inspection report in customer view.
- Post most recent graded inspection report in customer view.
|
08/17/2011 | 82 |
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Use this sink is for handwashing only.(Observed utensils and other dishes inside one of the designated handwashing sink's.)
- Current inspection report was not posted in public View.
- Handsinks must be functioning and accessible at all times. (Observed handsink with plumbing disconnected therefore not adequate for employee use.)
- Observed excessive mold build up on the inside of the ice machine. please clean and sanitize. Mold on the inside of the walk-in cooler's was present. Please clean an Sanitize the walk-in cooler's interior wall's.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Eliminate the presence of insects by using any approved means.(Observed multiple Flies in the majority of the kitchen areas.)
- A Certified Food Manager must be present during business hour's.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration.(Observed one of the kitchen walk-in Cooler's holding an ambient temperature of 45-50F.)
- Observed main ice machine in kitchen without airgaps. An airgap exists between ice machine/bin drain pipes and floor drains. Airgap should measure twice the diameter of drain pipe.
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Use this sink is for handwashing only.(Observed utensils and other dishes inside one of the designated handwashing sink's.)
- Current inspection report was not posted in public View.
- Handsinks must be functioning and accessible at all times. (Observed handsink with plumbing disconnected therefore not adequate for employee use.)
- Observed excessive mold build up on the inside of the ice machine. please clean and sanitize. Mold on the inside of the walk-in cooler's was present. Please clean an Sanitize the walk-in cooler's interior wall's.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Eliminate the presence of insects by using any approved means.(Observed multiple Flies in the majority of the kitchen areas.)
- A Certified Food Manager must be present during business hour's.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration.(Observed one of the kitchen walk-in Cooler's holding an ambient temperature of 45-50F.)
- Observed main ice machine in kitchen without airgaps. An airgap exists between ice machine/bin drain pipes and floor drains. Airgap should measure twice the diameter of drain pipe.
- 229.165 (r) (3) (D)no sanitization.(Observed no sanitizing agent for manual ware washing.)
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report in customer view.(Observed no posting of the last inspection report or food permit.)
|
05/27/2011 | 75 |
- Ensure that cooked potentially hazardous food is cooled properly. Food should be cooled from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F within the next 4 hours (6 hours max total). Fill containers less, use shallow pans, cool on ice, stir periodically, space containers out in cold hold unit, and use temperature logs to ensure that food cools within time and temperature limits. Observed rice cooked in the a.m. still at 103 degrees F. Observed soup cooked previous day still at 45 degrees F.
- Ensure that all handsinks have hot and cold water available. Handsinks must be functioning and accessible at all times. Observed handsink with plumbing disconnected.
- Ensure that an airgap exists between ice machine/bin drain pipes and floor drains. Airgap should measure twice the diameter of the drain pipe. Observed main ice machine in kitchen and ice bin in bar without airgaps.
- Provide a thorough cleaning of interior and exterior surfaces of all reach-in units. Observed reach-in units with food build-up and mold on interior walls. Interior walls of cold hold units are considered food contact surfaces and must be maintained in a clean and sanitized condition.
- Ensure that cooked potentially hazardous food is cooled properly. Food should be cooled from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F within the next 4 hours (6 hours max total). Fill containers less, use shallow pans, cool on ice, stir periodically, space containers out in cold hold unit, and use temperature logs to ensure that food cools within time and temperature limits. Observed rice cooked in the a.m. still at 103 degrees F. Observed soup cooked previous day still at 45 degrees F.
- Ensure that all handsinks have hot and cold water available. Handsinks must be functioning and accessible at all times. Observed handsink with plumbing disconnected.
- Ensure that an airgap exists between ice machine/bin drain pipes and floor drains. Airgap should measure twice the diameter of the drain pipe. Observed main ice machine in kitchen and ice bin in bar without airgaps.
- Provide a thorough cleaning of interior and exterior surfaces of all reach-in units. Observed reach-in units with food build-up and mold on interior walls. Interior walls of cold hold units are considered food contact surfaces and must be maintained in a clean and sanitized condition.
|
04/06/2010 | 86 |
- Main Kitchen: Potentially Hazardous food not at required temperature in cooling unit. Needs to be 41 degrees or less. Reach in cooler products were from 48 - 55 degrees
- Main Kitchen: Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- Main Kitchen: Donated foods include heavily dented cans. Please separate or discard cans from none dented cans. Found 2 cans with rust on rims.
- Main Kitchen: If using Time as a Public Health Control, must provide written records of potentially hazardous foods that are off temperature (hot or cold) with the time that they are prep and discarded off of line. They may only be off temperature for 4 hours or less.
- Main Kitchen: Reach in Cooler by Line is not holding proper temperature for cold hold items. Temperature at 55 degrees. Spoke to Manager and he discussed to me that the equipment was not previously working. Inform employees not to use equipment that is out of use.
- In Mens Only Bars: Hand wash station has no paper towels. No soap at the hand washing sink.
- Main Kitchen and all Bars: Evidence of insects observed. Found fruit flies and gnats in all areas. Please use professional pest control.
- Please ensure that one person at all times is Certified Food Manager.
- Bars: Please ensure that drink nozzle carriers have proper drainage. Kitchen and Bars: Please remove all standing water.
- Mens Only Bar: Please ensure cooler has a thermometer inside. Cooler is holding dairy products that must be refigerated.
- Main Kitchen and Bars: Please ensure that all food contact surfaces are cleaned and sanitized. Many of the surfaces in bars were not clean and sticky. In Main Kitchen cutting boards need to replaced if they are heavily stained with black spots. In Main Kitchen knives must remain cleaned and sanitized on magnet strips. Drink nozzles in bar area must be cleaned and sanitized. All ice machines in kitchen and bars must be free of mold. Please remove all grease build up between and on kitchen equipment.
- Please post current inspection report in public view and current permit.
- Main Kitchen: Potentially Hazardous food not at required temperature in cooling unit. Needs to be 41 degrees or less. Reach in cooler products were from 48 - 55 degrees
- Main Kitchen: Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- Main Kitchen: Donated foods include heavily dented cans. Please separate or discard cans from none dented cans. Found 2 cans with rust on rims.
- Main Kitchen: If using Time as a Public Health Control, must provide written records of potentially hazardous foods that are off temperature (hot or cold) with the time that they are prep and discarded off of line. They may only be off temperature for 4 hours or less.
- Main Kitchen: Reach in Cooler by Line is not holding proper temperature for cold hold items. Temperature at 55 degrees. Spoke to Manager and he discussed to me that the equipment was not previously working. Inform employees not to use equipment that is out of use.
- In Mens Only Bars: Hand wash station has no paper towels. No soap at the hand washing sink.
- Main Kitchen and all Bars: Evidence of insects observed. Found fruit flies and gnats in all areas. Please use professional pest control.
- Please ensure that one person at all times is Certified Food Manager.
- Bars: Please ensure that drink nozzle carriers have proper drainage. Kitchen and Bars: Please remove all standing water.
- Mens Only Bar: Please ensure cooler has a thermometer inside. Cooler is holding dairy products that must be refigerated.
- Main Kitchen and Bars: Please ensure that all food contact surfaces are cleaned and sanitized. Many of the surfaces in bars were not clean and sticky. In Main Kitchen cutting boards need to replaced if they are heavily stained with black spots. In Main Kitchen knives must remain cleaned and sanitized on magnet strips. Drink nozzles in bar area must be cleaned and sanitized. All ice machines in kitchen and bars must be free of mold. Please remove all grease build up between and on kitchen equipment.
- Please post current inspection report in public view and current permit.
|
09/30/2009 | 58 |
| No violation noted during this evaluation. | 01/09/2009 | 100 |
- 229.164 (r) (1) (B) (i) common name...such as olive oil....COS
- 229.165 (m) (1) (A)not clean....top of dishmachine...COS
- 229.165 (k) (14) (C)...Turned on booster heater....COS
- 229.164 (r) (1) (B) (i) common name...such as olive oil....COS
- 229.165 (m) (1) (A)not clean....top of dishmachine...COS
- 229.165 (k) (14) (C)...Turned on booster heater....COS
|
02/04/2016 | 100 |
| No violation noted during this evaluation. | 07/17/2015 | 100 |
| No violation noted during this evaluation. | 04/02/2015 | 100 |
- 229.165 (m) (1) (A)not clean....large can opener...COS
- 229.165 (m) (1) (A)not clean....inside ice machine need to be de-limed or replaced...
- 229.165 (m) (1) (A)not clean....large can opener...COS
- 229.165 (m) (1) (A)not clean....inside ice machine need to be de-limed or replaced...
|
02/11/2014 | 100 |
- Tenderloin was in early spoilage Stage. Meat was removed by staff.
- Tenderloin was in early spoilage Stage. Meat was removed by staff.
|
10/31/2012 | 100 |
| No violation noted during this evaluation. | 05/11/2012 | 100 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.(Observed previously cooked chicken meal holding an ambient temperature or 44F)
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. 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.(Observed employee not washing their hand's before putting on a new pair)(Observed employee not washing their hand's, after moving and performing different task in and out of kitchen areaI then proceeded to cook and prepair potentially hazardous food.)
- 229.163 (n) (2) (A) closed beverage container. 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee's personal drink at food preparation table and several employee's personal drink's near food preparation.) (observed fool that was Poured inside designated handwashing sink.)
- A Certified Food Manager must be present during business hours.
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.(Observed previously cooked chicken meal holding an ambient temperature or 44F)
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. 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.(Observed employee not washing their hand's before putting on a new pair)(Observed employee not washing their hand's, after moving and performing different task in and out of kitchen areaI then proceeded to cook and prepair potentially hazardous food.)
- 229.163 (n) (2) (A) closed beverage container. 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee's personal drink at food preparation table and several employee's personal drink's near food preparation.) (observed fool that was Poured inside designated handwashing sink.)
- A Certified Food Manager must be present during business hours.
|
11/17/2011 | 100 |
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.(Observed employee not washing their hands before putting on a new pair or gloves. Another employee was observed doing multiple task then began to work with food with out washing their hand's.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee filling a pot with water from the designated handwashing sink.)
- Observed mosisture residue from steamer dripping into food prep unit with food inside of the unit.
- Observed one of the refrigerators holding an ambient temperature of 50F. All potentially hazardous food was removed by manager on duty.)
- Post most recent graded inspection report in customer view.
- 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.(Observed employee not washing their hands before putting on a new pair or gloves. Another employee was observed doing multiple task then began to work with food with out washing their hand's.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee filling a pot with water from the designated handwashing sink.)
- Observed mosisture residue from steamer dripping into food prep unit with food inside of the unit.
- Observed one of the refrigerators holding an ambient temperature of 50F. All potentially hazardous food was removed by manager on duty.)
- Post most recent graded inspection report in customer view.
- Post most recent graded inspection report in customer view.
|
08/17/2011 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Use this sink is for handwashing only.(Observed utensils and other dishes inside one of the designated handwashing sink's.)
- Current inspection report was not posted in public View.
- Handsinks must be functioning and accessible at all times. (Observed handsink with plumbing disconnected therefore not adequate for employee use.)
- Observed excessive mold build up on the inside of the ice machine. please clean and sanitize. Mold on the inside of the walk-in cooler's was present. Please clean an Sanitize the walk-in cooler's interior wall's.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Eliminate the presence of insects by using any approved means.(Observed multiple Flies in the majority of the kitchen areas.)
- A Certified Food Manager must be present during business hour's.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration.(Observed one of the kitchen walk-in Cooler's holding an ambient temperature of 45-50F.)
- Observed main ice machine in kitchen without airgaps. An airgap exists between ice machine/bin drain pipes and floor drains. Airgap should measure twice the diameter of drain pipe.
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Use this sink is for handwashing only.(Observed utensils and other dishes inside one of the designated handwashing sink's.)
- Current inspection report was not posted in public View.
- Handsinks must be functioning and accessible at all times. (Observed handsink with plumbing disconnected therefore not adequate for employee use.)
- Observed excessive mold build up on the inside of the ice machine. please clean and sanitize. Mold on the inside of the walk-in cooler's was present. Please clean an Sanitize the walk-in cooler's interior wall's.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Eliminate the presence of insects by using any approved means.(Observed multiple Flies in the majority of the kitchen areas.)
- A Certified Food Manager must be present during business hour's.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration.(Observed one of the kitchen walk-in Cooler's holding an ambient temperature of 45-50F.)
- Observed main ice machine in kitchen without airgaps. An airgap exists between ice machine/bin drain pipes and floor drains. Airgap should measure twice the diameter of drain pipe.
- 229.165 (r) (3) (D)no sanitization.(Observed no sanitizing agent for manual ware washing.)
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report in customer view.(Observed no posting of the last inspection report or food permit.)
|
05/27/2011 | 94 |
- Ensure that an air gap exists between the ice machine drain pipe and the floor drain. Air gap should measure 2 inches.
- Ensure that all food contact surfaces are clean and sanitized. Interior surfaces of ice machines are food contact surfaces and must be clean. Observed mildew inside ice machine.
- Clean and sanitize all food contact surfaces. Observed mildew build-up in slushy machines.
|
07/27/2010 | 94 |
| No violation noted during this evaluation. | 01/09/2009 | 100 |
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