- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: Employee used hand sink to fill sanitizer bucket (hand sink should be used only for washing hands). (3 penalty points)
Corrected on site.
- Ceiling panel is ajar, leaving exposed area. (1 penalty point)
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10/7/2015 | Routine | 87 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Filters are missing under the cooking hood. PIC stated that they are fixing the exhaust at the moment. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: A container if santizer wipes is being stored on the food prep table. (6 penalty points)
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2/12/2015 | Routine | 84 | Advise & Educate |
- The ice scoop is stored with the handle in contact with sugar. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Gaskets are damaged on a refrigerator unit. A reach-in is not properly cold holding foods at 41F or below. (1 penalty point)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
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10/3/2014 | Routine | 95 | Advise & Educate |
- Critical: Milk is being held at 44F in a reach-in. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- A reach-in is not properly cold holding foods at 41 F or below. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: A handwashing sink is being used a for another purpose. (3 penalty points)
- Critical: There is no soap at the bar hand sink. (3 penalty points)
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4/28/2014 | Routine | 79 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- There are exposed metal shards on the blade of the can opener. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is an accumulation of food debris under the grill. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- The floor is dirty in various areas. (1 penalty point)
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12/16/2013 | Routine | 79 | Advise & Educate |
| No violation noted during this evaluation. | 8/15/2013 | Followup | 100 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Potato salad is being held at 44F in the walk-in cooler. Fresh mozaralla is being held at 50F in a reach-in. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- A reach-in unit is not properly cold holding foods at 41F or below. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. There is an accumulation of food debris under the grill. (1 penalty point)
2 occurences.
- There is no soap at the bar hand sink. (3 penalty points)
- There is no hand drying provision at the bar hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor is dirty in various areas. The wall by the warmer is unclean. (1 penalty point)
2 occurences.
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7/31/2013 | Routine | 56 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Boxes of foods are being stored on the floor in the walk-in cooler and walk-in freezer. (1 penalty point)
2 occurences.
- Critical: Cut tomatoes, pre-cooked turkey, and pre-cooked ham are being held at 50F in the Continental reach-in unit. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Continental reach- in is not properly cold holding potentially hazardous foods at 41F or below. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: The hand sink is blocked in the kitchen and the bar. (3 penalty points)
2 occurences.
- There is no hand drying provision at the kitchen hand sink and the bar. (3 penalty points)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
2 occurences.
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11/5/2012 | Routine | 60 | Advise & Educate |
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