- Handwashing Facilities Supplied and Accessible
- Details:
- In the prep area/kitachen paper towel dispenser not being used, non operational. Repai/replace within 2 days. In the prep area/kitchen. The soap dispenser in disrepair. Repair by today. Note, it dispenses soap but it needs repairs. In the restrooms- Bottle pumps are being used for soap. Make sure these are always available.
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Hot and Cold Holding Temperatures
- Details:
- Beef at 49 F, chicken at 44 F on the prep table. Adjust unit so that it maintains 41 F below at all times. Correct by today.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Hot and Cold Potable Water Not Available
- Details:
- Hot water at 3 comp sink at diswashing area alt 117 F. at 3 comp sink at bar 105 F. Adjust water heater so that it provides 120 F minimum. Correct today.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Food Protected from Contamination
- Details:
- Hand wash sink in the bar is located between ice bin and 3 comp sink. It is not 24 inches away. Splash guards are required to prevent contamination of the ice, which used for making drinks and the clean glassware. Correct within a week. The drinking lines from the cold plate which are submerged in the edible ice feel greasy. Make sure to maintain the edible ice as pure as possible. Keep separated. Clean and sanitize lines. Correct today.
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Toilet Facilites Clean/ Supplied/ Maintained
- Details:
- Mens restroom requires cleaning. Correct by today.
- Comment:
- Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- There is food residue/debris accumulation under and behind equipment. Clean thoroughly throughout the facility. Correct by today.
|
01/13/2016 | Routine |
- Handwashing Facilities Supplied and Accessible
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Proper Use and Storage of Wiping Cloths
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
|
12/30/2014 | Reinspection |
- Critical: Food Contamination and Adulteration (corrected on site)
- Comment:
- Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3, 114377)
- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Handwashing Facilities Supplied and Accessible
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Food Protected from Contamination
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Food Storage/Display Properly labeled
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Proper Use and Storage of Wiping Cloths
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
|
12/10/2014 | Routine |
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
12/13/2013 | Reinspection |
- Critical: Food Contact Surfaces Not Cleaned and Sanitized (corrected on site)
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Lack of Valid Food Safety Certificate
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Handwashing Facilities Not Supplied and Accessible (corrected on site)
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Improper Hot and Cold Holding Temperatures (corrected on site)
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Food Not Free from Contamination and Adulteration
- Comment:
- Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3, 114377)
- Food Storage Containers Not Labeled
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Warewashing Facilites Not Properly Maintained
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
11/22/2013 | Routine |
- Critical: Food Contact Surfaces Not Cleaned and Sanitized (corrected on site)
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Handwashing Facilities Not Supplied and Accessible (corrected on site)
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Warewashing Facilites Not Properly Maintained
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
09/25/2012 | Routine |
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