- SMALL SALAD REFRIGERATION UNIT 1T 60F. ITMES PLACED INSIDE WITHIN THE LAST 4 HOURS. ALL POTENTIALL HAZARDOUS FOOD MOVED TO A NEW REFRIGERATION UNIT. SERVICE CALL WAS PLACED FOR REPAIR. DO NOT STORE ANY POTENTAILLY HAZARDOUS FOOD OVERNIGHT, WAIT U.NTILL UNIT REACHES 41F OR BELOW
- 229.165 (h) (2)thermometer available.
- 229.165 (q)food contact not sanitized. SLIGHT MOLD IN SODA GUN NOZZLE. WASH, RINSE AND SANITIZE REGULARLY TO REMOVE MOLD BUILD-UP.
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10/13/2015 | 89 |
| No violation noted during this evaluation. | 07/04/2015 | 100 |
- FRESH CUT VEGETABLES ON REFRIGERATIED CONDIMENT UNIT ARE 49-56F. UNIT IS SURROUNDED BY COOKTOPS AND STEAM TABLES. ENSURE CHEESE AND CUT VEGTABLES MAINTAIN 41F OR BELOW OR REPLACE EVERY 4 HOURS.
- 229.165 (r) (3) (D)no sanitization. MECHANICAL DISHWASHER BOOSTER WAS TEMORARILY TURNED OFF BECASUE IT WAS CRACKING THE LARGE SCHOONERS SO RINSE CYCLE TEMPERATURE WAS AT 160-165F. CHEMICAL SANITIZER IS NEEDED FOR TEMPERATURE BELOW 180FOR SET-UP TEMPORARY SANITIZING STATION. All mechanical ware washing machine temperature(s) not at 180°F.
- 229.165 (q)food contact not sanitized. MOLD BUILD-UP IN SODA GUN NOZZLE AND DISPENSER. WASH, RINSE AND SANITIZER TO REMOVE AND PREVENT BUILD-UP.
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03/02/2015 | 89 |
- FAJITAS IN DRAW AT 59-61F. HAS NOT BEEN OUT MORE THAN FOUR HOURS. MUST USE TIME, 4 HOUR LIMIT, IN COLD HOLD BINS. MUST DISCARD AFTER 4 HOURS AND USE NEW INSERT WITH COLD MEATS .
- SALSA MOLCAJETE AT 61F IN STEAM TABLE. STEAM TABLE WAS NOT ON NOR DID IT HAVE ANY WATER. DISCARDED
- 229.167 (p) (11) (C)insects/pests not minimized. GNATS IN BAR AREA, LOTS OF SURFACES, DOOR, BETWEEN EQUIPEMENT WITH LIQUID FOOD DEBRIS. WATER POOLING ON FLOOR AND IN MISSING TILES/GROUT. CLEAN AND SANITIZE ALL SURFACES TO REMOVE FOOD AND WATER SOURCE FOR GNATS
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04/09/2014 | 87 |
- 229.165 (q)food contact not sanitized. MOLD IN ALL THREE OF SODA GUNS. WASH, RINSE AND SANITIZE TO REMOVE MOLD BUILD-UP
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12/09/2013 | 97 |
- REFRIGERATED DRAWERS UNDER STOVE 48F-50F. WILL FOLLOW-UP TO ENSURE TEMPERATURE ARE 41F OR BELOW AND TEMPERTURE ARE NOT ATTRIBUTED TO STOVE TOPS.
- 229.166 (c) (3) hot water sufficient. HOT WATER NOT REACHING 120F AT THREE COMPARTMENT SINK AT OYSTER BAR. TEMPERTURE AND PRESSURE FLUCTUATES.
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07/08/2013 | 91 |
| No violation noted during this evaluation. | 03/04/2013 | 97 |
- 229.164 (p) (1) (C) (i) additive variance. No variance obtained from the department as specified for using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement. (CIVECHE)
- HAND TOWELS NEED TO BE IN A DISPENSER AT HAND SINK
- 229.168 (d) (2) (A) (ii) not according to label. Sanitizer in wipe cloth bucket not to proper concentration
- 229.165 (d) (1) (A)smooth. 229.165 (d) (1) (E) 229.165 (m) (1) (A)not clean. cutting boards need replacement.
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07/10/2012 | 87 |
- 229.163 (h) (6) wash as needed. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
- 229.166 (g) (1) (A) HWS not provided. NEED HANDWASH SINK AT THRE BAR AND AT THE BACK OF THE KITCHEN NEAR THE DISHWASHING ROOM.
- CHECK THE DISHWASHER FOR WATER TEMPERATURE TO 180F/160F ON THE ITEM BEING WASHED, TO INSURE TEMPERATURES ARE CORRECT.
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01/06/2012 | 90 |
- 229.165 (k) (14) (C) quat solution. 229.165 (k) (14) (D). Keep quat ammonia sanitizing solution at 200ppm or as stated by manufacturer.
- 229.165 (d) (1) (E) (i)not easily cleanable. when the cutting boards get grooves in them that cannot be cleaned and sanitized they need to be replaced.
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10/28/2010 | 94 |
- 2 cartons of lemonade in bar area not at proper temp(temp on carton says to maintain at 0 degrees); 2 cartons thrown out(there was no knowledge on how long they had been left out);
- Presence of flies(approx 5)flying in back where food preparation is done; make sure to intensify pest control measures
- Make sure to provide all sanitizing solution(bleach)in buckets to be at appropriate concentration levels(level too high). Make sure to provide a sanitizing solution to 3rd sink in bar area(no bleach or sanitizing agent provided).
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10/20/2009 | 89 |
| No violation noted during this evaluation. | 01/28/2009 | 92 |
| No violation noted during this evaluation. | 02/28/2007 | 94 |
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