Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
CLEAN AND RESEAL TOP OF DIRTY DISH TABLE BY DISHWASHER.
-
CLEAN FLOOR IN WALK IN BEER COOLER AND MAINTAIN IN CLEAN CONDITION.
-
NO CHLORINE OBSERVED IN DISHWASHER RINSE. DISCONTINUE USING DISHWASHER UNTIL MACHINE HAS BEEN SERVICED. SERVICE HAS BEEN CALLED.
-
OBSERVED SCOOPs LAYING ON FLOUR IN BULK CONTAINER. STORE ALL SCOOPS WITH HANDLES UP OR OUT OF PRODUCT ON CLEAN SURFACE SUCH AS A PLASTIC PAN.
-
OBSERVED BARTENDER USING A CLOTH TOWEL FOR WIPING HANDS. HANDS SHOULD BE WASHED AND DRIED WITH DISPOSABLE TOWELS.
-
OBSERVED CLEAN KNIFE BEING STORED BETWEEN TWO COUNTERS (UNCLEANABLE AREA). ALWAYS STORE KNIVES ON CLEAN SANITIZED SURFACES.
-
OBSERVED DISHWASHER FILLING DISHWASHER WITH DIRTY DISHES AND THEN HANDLING CLEAN DISHES WITHOUT WASHING HANDS. ALWAYS WASH HANDS BEFORE HANDLING CLEAN DISHES/UTENSILS.
-
OBSERVED DRAIN WATER ON FLOOR UNDER COOKLINE BY STEAMER UNIT. ADJUST DRAIN LINE SO IT DRAINS INTO FLOOR DRAIN.
-
OBSERVED EMPLOYEE USING AN UNAPPROVED BEVERAGE CONTAINER IN KITCHEN. PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE USE IN KITCHEN.
-
OBSERVED EMPTY PAPER TOWEL DISPENSERS AT BAR HANDSINKS. PROVIDE PAPER TOWELS AT HANDSINKS AT ALL TIMES.
-
OBSERVED EMPTY SOAP DISPENSER AT KITCHEN HANDSINK LOCATED BY COFFEE MACHINE. PROVIDE HANDSOAP IN HANDSINKS AT ALL TIMES.
-
OBSERVED NUMEROUS UNLABELED SPRAY BOTTLES IN KITCHEN AND BAR. LABEL ALL SPRAY BOTTLES TO INDICATE CONTENTS.
-
OBSERVED WET WIPING CLOTHS ON COUNTERS IN KITCHEN AND BAR. STORE WET WIPING CLOTHS IN APPROVED SANITIZER SOLUTION.
-
PASTA AT 52F AND CHICKEN AT 41F IN UPRIGHT REFRIGERATOR ON COOK LINE. REDUCE TEMPERATURE OF REFRIGERATOR AND MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
-
POST CERTIFIED FOOD MANAGER CERTIFICATE.
-
PROVIDE FINGERNAIL BRUSHES AT HANDSINKS LOCATED BY COFFEE AREA, NEAR WALK IN COOLERS AND AT BAR.
-
PROVIDE HAND SOAP AT BAR HANDWASHING SINKS.
-
PROVIDE PAPER TOWELS AT HANDSINK LOCATED AT DISHWASHING AREA.
-
PROVIDE THERMOMETERS IN ALL REFRIGERATED UNITS IN KITCHEN. THERMOMETERS MISSING IN SOME COLD WELL UNITS.
-
REPLACE UNAPPROVED SHELVING AT THE FOLLOWING LOCATIONS: WOOD WALL SHELVES NEXT TO OFFICE AND TOP SHELF AT WAIT STATION. PROVIDE APPROVED SHELVING.
-
SECURE THE 2 SMALL CO2 TANKS LOCATED NEAR EMPLOYEE AREA WITH CHAINS OR OTHER RESTRAINS
|
Full
|
Jul 23, 2009
|
51 |
-
A KITCHEN WORKER WAS NOT WEARING A HAIR RESTRAINT. PROVIDE HAIR RESTRAINTS, SUCH AS CAPS, FOR ALL KITCHEN EMPLOYEES.
-
CHICKEN, 48F, PASTA, 50F, AND SAUSAGE, 48F IN UPRIGHT REFRIGERATOR UNDER KITCHEN HOOD. PROVIDE SERVICE FOR REFRIGERATOR AND MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
-
CLEAN AND RESEAL TOP OF DIRTY DISH TABLE BY DISHWASHER.
-
CLEAN FLOOR IN WALK IN BEER COOLER AND MAINTAIN IN CLEAN CONDITION.
-
CLEAN FLOORS IN WALK IN FREEZER AND BEER COOLER AND MAINTAIN IN CLEAN CONDITION.
-
NO CHLORINE OBSERVED IN DISHWASHER RINSE. DISCONTINUE USING DISHWASHER UNTIL MACHINE HAS BEEN SERVICED. SERVICE HAS BEEN CALLED.
-
OBSERVED SCOOPs LAYING ON FLOUR IN BULK CONTAINER. STORE ALL SCOOPS WITH HANDLES UP OR OUT OF PRODUCT ON CLEAN SURFACE SUCH AS A PLASTIC PAN.
-
OBSERVED CLEAN KNIFE BEING STORED BETWEEN TWO COUNTERS (UNCLEANABLE AREA). ALWAYS STORE KNIVES ON CLEAN SANITIZED SURFACES.
-
OBSERVED EMPLOYEE USING AN UNAPPROVED BEVERAGE CONTAINER IN KITCHEN. PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE USE IN KITCHEN.
-
OBSERVED EMPTY PAPER TOWEL DISPENSERS AT BAR HANDSINKS. PROVIDE PAPER TOWELS AT HANDSINKS AT ALL TIMES.
-
OBSERVED NUMEROUS UNLABELED SPRAY BOTTLES IN KITCHEN AND BAR. LABEL ALL SPRAY BOTTLES TO INDICATE CONTENTS.
-
OBSERVED TWO UNLABELED SPRAY BOTTLES AT BAR. LABEL ALL SPRAY BOTTLES TO IDENTIFY CONTENTS.
-
PASTA AT 52F AND CHICKEN AT 41F IN UPRIGHT REFRIGERATOR ON COOK LINE. REDUCE TEMPERATURE OF REFRIGERATOR AND MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
-
POST CERTIFIED FOOD MANAGER CERTIFICATE.
-
PROVIDE FINGERNAIL BRUSHES AT HANDSINKS LOCATED BY COFFEE AREA, NEAR WALK IN COOLERS AND AT BAR.
-
PROVIDE HAND SOAP AT BAR HANDWASHING SINKS.
-
PROVIDE THERMOMETERS IN ALL REFRIGERATED UNITS IN KITCHEN. THERMOMETERS MISSING IN SOME COLD WELL UNITS.
-
REPLACE MISSING CEILING LIGHT SHIELD AT DISHWASHING AREA.
-
REPLACE UNAPPROVED SHELVING AT THE FOLLOWING LOCATIONS: WOOD WALL SHELVES NEXT TO OFFICE AND TOP SHELF AT WAIT STATION. PROVIDE APPROVED SHELVING.
-
SECURE THE 2 SMALL CO2 TANKS LOCATED NEAR EMPLOYEE AREA WITH CHAINS OR OTHER RESTRAINS
-
STORE SILVERWARE WITH HANDLES UP TO AVOID TOUCHING EATING SURFACE.
-
THERE WAS 0 PPM CHLORINE IN DISHWASHER RINSE CYCLE. PROVIDE SERVICE FOR DISHWASHER AND PROVIDE A CHLORINE SANITIZER CONCENTRATION OF 50 - 200 PPM.
|
Full
|
Jul 19, 2011
|
50 |
-
A KITCHEN WORKER WAS NOT WEARING A HAIR RESTRAINT. PROVIDE HAIR RESTRAINTS, SUCH AS CAPS, FOR ALL KITCHEN EMPLOYEES.
-
CHICKEN AND HAMBURGER AT 46F IN COLD DRAWERS (2 DRAWERS ON RIGHT SIDE). REDUCE TEMPERATURE OF COLD DRAWERS AND MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
-
CHICKEN, 48F, PASTA, 50F, AND SAUSAGE, 48F IN UPRIGHT REFRIGERATOR UNDER KITCHEN HOOD. PROVIDE SERVICE FOR REFRIGERATOR AND MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
-
CLEAN AND RESEAL TOPS OF DIRTY DISH TABLE AND 3 COMPARTMENT SINK AND MAINTAIN IN CLEAN CONDITION.
-
CLEAN FLOORS IN WALK IN FREEZER AND BEER COOLER AND MAINTAIN IN CLEAN CONDITION.
-
CLEAN WALLS AND CEILING IN KITCHEN WHERE DIRTY, AND MAINTAIN IN CLEAN CONDITION.
-
LABEL ALL SPRAY BOTTLES TO IDENTIFY CONTENTS.
-
PROVIDE A STATE CERTIFIED FOOD MANAGER FOR ESTABLISHMENT. KITCHEN MANAGERS CERTIFICATE HAS EXPIRED.
-
PROVIDE NAIL BRUSHES AT BAR HANDWASHING SINKS AND THE HANDWASHING SINK NEXT TO COFFEE PREP EQUIPMENT.
-
REPLACE DAMAGE COLD DRAWER GASKET (BOTTOM RIGHT DRAWER) AND MAINTAIN IN GOOD CONDITION.
-
REPLACE MISSING CEILING LIGHT SHIELD AT DISHWASHING AREA.
-
SECURE ALL CARBON DIOXIDE CYLINDERS.
-
STORE SCOOP FOR ICE MACHINE ON A CLEAN SURFACE SUCH AS A WASHABLE PAN OR TRAY.
-
STORE SILVERWARE WITH HANDLES UP TO AVOID TOUCHING EATING SURFACE.
|
Full
|
Jul 10, 2012
|
70 |
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