- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- bar(s) floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/30/2015 | Routine |
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED MISSING VINYL TILE IN VARIOUS AREAS. REPAIR/ REPLACE FLOORING.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/18/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In the walk in cooler: Sour cream was at 46f. Corrected by moving to the reach in cooler and repair ordered.
- 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)
|
06/26/2014 | Routine |
| No violation noted during this evaluation. | 12/13/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- NACHO CHEESE WAS AT 118-128 IN THE HOT HOLDER. CORRECTED BY REHEATING TO 165 AND TURNING UP THE HEAT.
- 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)
|
06/06/2013 | Routine |
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- FLOOR TILES MISSING IN NORTH BAR AREA. PROVIDE SMOOTH SURFACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/12/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- FOOD EMPLOYEE OBSERVED EATING AND DRINKING WITH UNCOVERED CUP IN KITCHEN AREA., THIS WAS CORRECTED THROUGH EDUCATION.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- SEE ICE BIN IN SNACK BAR.
- 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
|
05/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/09/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- COLD HOLDING TEMPERATURE IN WALK-IN COOLER. TWO CONTAINERS OF CHILI WERE AT 39 F. CRITICAL VIOLATION CORRECTED.
- 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)
|
08/02/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Locations:
- bar sink
- Comment:
- BAR AREA PULL-OUT FAUCET NOZZLE WAS DIRTY. PHYSICAL EQUIPMENT SHALL BE CLEANED AS NECESSARY TO BE CLEAN TO SIGHT AND TOUCH. DO CLEAN FAUCET. *CORRECTED AT TIME OF INSPECTION.*
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Locations:
- walk-in cooler(s)
- Comment:
- SOUR CREAM AND JAR OF PEPPERS IN WALK-IN COOLER WAS 47 F. POTENTIALLY HAZARDOUS FOOD (PHF) IF HELD COLD, MUST BE LESS THAN 41 F. DO SERVICE/READJUST COOLER TO KEEP INTERIOR ITEMS AT OR BELOW 41 F. ALSO, WHEN PLACING PHF IN COLD FOOD HOLDING WELLS BY COOKLINE, DO NOT OVERFILL COMPARTMENTS, SO THAT FOOD IS KEPT BELOW 41 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: Storage, Separation
- Locations:
- bar(s)
- Comment:
- EAST END OF BAR HAD "GOO-GONE" CLEANER AND WINDOW CLEANER STORED NEAR BOXES OF JELL0, NAPKINS, DRINKING STRAWS. POISONOUS/TOXIC MATERIALS MUST BE STORED WHERE THEY CAN'T CONTAMINATE FOOD, SINGLE USE ARTICLES, ETC. RELOCATE CLEANER AGENTS TO BE SEPARATE FROM FOOD, DRINKING STRAWS ETC. *CORRECTED AT TIME OF INSPECTION.*
- 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
- Outer Openings, Protected
- Locations:
- back kitchen area door(s)
- Comment:
- KITCHEN DOOR OBSERVED OPEN AT TIME OF INSPECTION. IF DOOR IS KEPT OPEN FOR VENTILATION, PROVIDE A SCREEN DOOR OR PROPERLY DESIGNED/INSTALLED AIR CURTAIN, TO CONTROL ENTRY OF FLYING INSECTS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
06/02/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MAKER CLEAN RCP APPROVED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
12/15/2010 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL RISK CONTROL PLAN (RCP) PROVIDED PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
11/30/2010 | Routine Inspection |
| No violation noted during this evaluation. | 06/01/2010 | Routine Inspection |
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