- Critical: Equipment Food-Contact Surface
- Comment:
- Corrected Pop nozzles are cleaned to sight and touch, no build up of debris.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected Observed items held under refrigeration longer then 24 hrs is date marked for a total of 7 days.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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06/18/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Food contact surfaces of equipment must be kept clean and sanitized. Nozzles of the pop dispenser has a build up of syrup on the inside. Keep the inside of the nozzle, where pop is dispensed, clean. ,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially hazardous food prepared and held in an establishment for longer than 24 hours must have a consume by date. Burger patties in container without a prepared date. Also house made bloody mary mix did not have a date prepared. Date mark items that are held under refrigeration for longer than a 24 hr period.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Non-food contact surfaces of equipment must be kept clean. Observed the bottom of the refrigerator in the back has a lot of rust and water on the bottom. Also the inside top of the ice machine has mold growth. Keep non-food contact areas clean and free from debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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06/09/2015 | Routine |
- Critical: Separation
- Items:
- Poisonous/toxic material(s), Poisonous/toxic material(s), Poisonous/toxic material(s)
- Locations:
- Storage area shelf
- Problems:
- Stored over/with Food, Stored over/with Single-service/use items, Stored over/with Single-service/use items
- Corrections:
- Provide adequate separation to prevent contamination., Provide adequate separation to prevent contamination., Provide adequate separation to prevent contamination.
- Comment:
- POISONOUS OR TOXIC CHEMICALS MUST BE STORED SO THEY CANNOT CONTAMINATE FOOD OR SINGLE USE ARTICLES. OBSERVED CHEMICALS STORED IN DRY STORAGE AREA ON A SHELF NEXT TO JUICE CANS AND ABOVE A CART WITH SINGLE SERVE ITEMS. SEPARATE CHEMICALS AWAY FROM FOOD AND SINGLE SERVE ITEMS TO AVOID POSSIBLE CONTAMINATION. CORRECTED ON INSPECTION DATE: CHEMICALS MOVED WHERE CHEMICAL STORAGE IS DESIGNATED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- refrigerator storage area
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- NON FOOD CONTACT SURFACES SHALL BE DESIGNED AND CONSTRUCTED TO ALLOW EASY CLEANING. OBSERVED UPRIGHT FREEZER/REFRIGERATOR WITH INSULATION EXPOSED ON THE FREEZER SIDE. COVER INSULATION TO PROPERLY FACILITATE CLEANING.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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12/09/2014 | Routine |
- Repairing
- Items:
- Physical facilities
- Locations:
- floor Storage room
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- STORAGE AREA FLOOR IN POOR REPAIR WITH MISSING AND BROKEN FLOOR TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities
- Locations:
- floor Storage room
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- STORAGE AREA FLOOR IN POOR REPAIR WITH MISSING AND BROKEN FLOOR TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPINGS CLOTHS NOT STORED IN A SANITIZING SOLUTION IN BETWEEN USES AT BAR.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPINGS CLOTHS NOT STORED IN A SANITIZING SOLUTION IN BETWEEN USES AT BAR.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/23/2014 | Routine |
| No violation noted during this evaluation. | 12/23/2013 | Follow-up |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
12/13/2013 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- STORE ICE SCOOP HANDLE OUT OF THE ICE....CORRECTED AT VISIT
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
12/12/2013 | Routine |
| No violation noted during this evaluation. | 07/17/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TEMPERATURES AT 41F OR BELOW
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/27/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
06/17/2013 | Routine |
| No violation noted during this evaluation. | 12/10/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CORRECTED-EGGS PLACED IN REACH IN COOLER DURING INSPECTION., RAW SHELL EGGS FOUND ON THREE COMPARTMENT SINK AT 71F. ALL REQUIRED FOODS SHALL BE PROPERLY STORED TO ELIMINATE BACTERIAL GROWTH. PROPERLY STORE EGGS IN COOLER AT 41F OR LOWER IMMEDIATELY.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- CORRECTED-EMPLOYEE MOVED RAW HAMBURGER TO COOLERS BOTTOM SHELF DURING TODAY'S INSPECTION., RAW HAMBURGER STORED IN REACH IN COOLER ABOVE LEMONS, LIMES AND LETTUCE. ALL RAW FOODS SHALL BE PROPERLY SEPARATED TO ENSURE FOOD SAFETY. STORE RAW HAMBURGER ON BOTTOM SHELF OF COOLER AWAY FROM READY TO EAT FOODS IMMEDIATELY.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
06/26/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/17/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/03/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/15/2010 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
12/01/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/26/2010 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HAND SINK AT END OF BAR DOES NOT HAVE ITS OWN SOAP DISPENSER. EVERY HAND SINK MUST HAVE A SUPPLY OF SOAP. PROVIDE SOAP EXCLUSIVELY FOR THAT HAND SINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
|
11/20/2009 | Routine Inspection |
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