| No violation noted during this evaluation. | 02/22/2016 | Non Illness Complaint |
| No violation noted during this evaluation. | 12/30/2015 | Physical Recheck |
- Capacity, availability, and pressure of hot and cold water
Observation: Hot water takes nearly five minutes to get to 100 degrees at bar handwashing sink. Hot water capacity shall provide hot water of 100 degrees at bar handsink in a much shorter amount of time.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Complete final cleaning and remove all construction debris. Paint wall surface behind keg and bottle refrigerators.
- Posting of a valid license
Observation: Post License visible to consumer.
- Toilet room
receptacle, enclosed, fixtures clean
- Posting inspection reports
Observation: Post inspection report visible to consumer.
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- Established procedures for responding to vomiting and diarrheal events
Observation: Provide a written procedure for clean-up of a vomiting or diarrheal event.
- Hand drying provided
Observation: Stock paper towels to remodeled bar handwashing sink.
- Handwashing signage
Observation:Provide a handwashing sign bar handsink.
|
12/29/2015 | Regular |
- Plumbing system maintained in good repair
Observation:Currently three compartment sink and grease trap was disconnected at inspection and requires connection.
- Handwashing signage
Observation: Post handwashing signs to employee restrooms. Signage is available free at www.profoodsafety.org
- Safe, unadulterated, honestly presented
Observation:Two bottles of cognac in Bistro bar contained fruit fly's and were disposed of at inspection.
- Physical facilities maintained in good repair
Observation: Floor tile in prep area is damaged near three compartment sink.
|
10/30/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
09/20/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
|
09/20/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Cotto salami opened and dated 09/06/13 in walk in 09/17/13 and is outdated. Cubed salami dated 09/09/13 in walk in on 09/17/13 and is outdated. Food was discarded at inspection. Corrected at time of inspection
- Equipment and utensils-durability and strength
Use of bowl to dispense bulk flour. Use a scoop with a handle.
- Plumbing system repaired according to law
Plumbing is leaking through ceiling near dishwasher and must be repaired immediately.
|
09/17/2013 | Routine |
- Equipment and utensils-durability and strength
Use of bowl to dispense bulk flour. Use a scoop with a handle.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Cotto salami opened and dated 09/06/13 in walk in 09/17/13 and is outdated. Cubed salami dated 09/09/13 in walk in on 09/17/13 and is outdated. Food was discarded at inspection. Corrected at time of inspection
- Plumbing system repaired according to law
Plumbing is leaking through ceiling near dishwasher and must be repaired immediately.
|
09/17/2013 | Routine |
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