- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed raw bacon stored over sauces in the tan cooler. Observed raw pork products stored over butter in the reach in. Ensure raw meats are stored below ready to eat. CORRECTION: Relocated during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.112 *PRIORITY FOUNDATION* The temperature of the hot water sanitizing rinse entering the manifold at a mechanical warewasher is improper, specifically:
Observed the bar dishwashing machine reaching a maximum of 110 F during the inspection. The dishwashing machine must reach a minimum of 120 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed the soda gun with a build up of mildew. Increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed cut tomato, cut lettuce, black olives and a pan of cooked potato with meat without date marks. Ensure all potentially hazardous food has a date mark. CORRECTION: Dated or discarded
- 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.
Tan Cooler: 40 F Prep Top: 37 F Freezer: Frozen Walk-In: 37 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.
No hot holding at time of the inspection.
- Information: Dishwashing Methods:
Kitchen Dishwashing Machine 121 F with 100 ppm Chlorine. Test strips available. Bar Dishwashing Machine 110 F with 100 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:
Provided employee beverage handout during the inspection.
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03/14/2016 | Semi Annual Food | 89 |
- 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.
Prep Top: 37 F Tan Cooler: 41 F Walk-In: 41 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.
No hot holding at time of the inspection.
- Information: Dishwashing Methods:
Dishwashing machine 118 F with 100 ppm Chlorine. Test strips available. Bar Dishwashing machine 118 F with 50 ppm Chlorine.
- 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.'
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10/27/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.112 *PRIORITY FOUNDATION* The temperature of the hot water sanitizing rinse entering the manifold at a mechanical warewasher is improper, specifically:
Observed both facility washing machines running under temperature. Main dishwasher ran at 100°F and the bar washer ran at 87°F. Ensure all dishwashing machines reach a minimum temperature of 120°F at all times.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed heavily damaged kitchen ceiling tiles.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed bar floor sink with heavy mildew growth. Please increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Observed lights in kitchen area without proper shielding.
- 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.
2 Door-Prep: Jalapenos 40°F, pickles 34°F Walk-in cooler: Olives 40°F, half-n-half 40°F Tan cooler: 40°F Freezer: Frozen foods
- 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.
no hot holding.
- Information: Dishwashing Methods:
Dishwashing machine: 100°F (See violation) with 100 ppm chlorine. Test strips available. Bar dishwashing machine: 87°F (See violation) with 50ppm Chlorine.
- 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:
Employee returned from break with soda can beverage. Ensure that all employee beverages have a secure lid with straw and/or handle.
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05/05/2015 | Semi Annual Food | 94 |
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