- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed the Vollrath meat slicer in the kitchen area accumulated with old food debris on the underside of the slicer. CORRECTION: PIC Chad immediately had an employee disassemble the unit and hand wash, rinse, and sanitize it.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed a stored spray can of Raid ® ant killer stored in the kitchen area in front of the dishwashing machine. CORRECTION: Operator immediately discarded the Raid ® spray can.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed several flies accumulated near the liquor bottles in the bar area with the large televisions and the upstairs high roller bar area. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed opened bags of dry rice, pasta, and noodles being stored in original opened bags under the food prep-table at the catering side of kitchen. Operator immediately stored all dry foods in appropriate food safe containers with lids.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
1) Observed shelving unit in the bar area that holds glass pint cups rusted and paint chipped away. 2) Observed downstairs kitchen cooler #12 with a broken rubber gasket. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed a grey mildew substance growing on the ceiling and fan guard of the walk-in beer keg cooler in kitchen. 2) Observed broken glass under the glass holding cooler in the bar area with the big televisions. Please read below.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in cooler: Raw chicken 38°F, thawing beef 36°F. Walk-in freezer: All foods frozen. Downstairs prep-line coolers: Ambient air 38°F, tomatoes 41°F. Ice-cream display cooler: Ambient air 25°F. Pizza prep-line cooler: Roasted tomatoes 35°F. Pizza freezer: All food items frozen. Walk-in beer keg cooler: Ambient air 37°F. High Roller Lounge beer keg cooler: Ambient air 38°F. Bar cooler under big screens: Lemons 41°F. Upstairs beer keg coolers: Ambient air 40°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Baked potatoes 178°F. Nacho cheese dispenser: Yellow nacho cheese 135°F.
- Information: Dishwashing Methods:
Main kitchen high-temperature dishwasher: 180°F. Bar with giant tv screen low temperature dishwasher 1: 125°F, 100 ppm chlorine per test strips. Bar with giant tv screen low temperature dishwasher 2: Temporarily out of service and inoperable. High Rollers Lounge low-temp dishwasher: 125°F, 100 ppm chlorine. Upstairs bar low-temp dishwasher: 127°F, 200 ppm chlorine. Test strips and thermometers available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Please ensure all employees are using approved employee beverage cups throughout facility. An informational handout was given to PIC Chad. Please ensure all soda machine guns and holsters are properly cleaned and added to the cleaning schedule.
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02/09/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the five low-temperature dishwasher's of the facility (located in the three bars) to have chlorine concentrations of above 200 ppm. CORRECTION: PIC called maintenance and lowered concentration levels between 50 and 100 ppm chlorine during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed some broken glass of the walk-in beer keg cooler. 2) In this same area the flooring was sticky. Please increase cleaning frequency of all nonfood-contact surfaces.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in cooler: Raw chicken 38°F, cooling noodles 67°F. Walk-in freezer: All foods frozen. Downstairs prep-line coolers: Ambient air 38°F, tomatoes 41°F, deli meat 39°F. Ice-cream display cooler: Vanilla ice-cream 20°F. Pizza prep-line cooler: Ambient air 39°F. Pizza freezer: All food items frozen. Walk-in beer keg cooler: Ambient air 37°F. High Roller Lounge beer keg cooler: Ambient air 38°F. Bar cooler under big screens: Lemons 41°F. Upstairs beer keg coolers: Ambient air 40°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Ready to serve mac-n-cheese 178°F. Hot holding unit: Soup 177°F.
- Information: Dishwashing Methods:
Main kitchen high-temperature dishwasher: 183°F. Bar with giant tv screen low temperature dishwasher 1: 135°F, above 200 ppm chlorine per test strips (See violation). Bar with giant tv screen low temperature dishwasher 2: 125°F, above 200 ppm chlorine (See violation). High Rollers Lounge low-temp dishwasher: 131°F, above 200 ppm chlorine (See violation). Upstairs bar low-temp dishwasher: 127 F, above 200 ppm chlorine (See violation).
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Great handwashing observed by employees.
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09/09/2015 | Semi Annual Food | 95 |
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