Permit expires 10/2015.Maintain temperature charts on refrigeration units.Dry storage,Restrooms clean.Hood sticker expires 8/2015.
No violation noted during this evaluation. | 06/24/2015 | Routine | |
Permit expires 10/2015.Hood sticker expired 1/2015.Restrooms/Dry storage Ok.Dumpster area ok.Bar area ok. Maintain temperature logs for refrigeration units daily.
No violation noted during this evaluation. | 02/23/2015 | Routine | |
Maintain temperature logs daily for all refrigeration units(open/close).Permit reissued.Expires 10/2015.Restrooms clean.Bar area clean.Hood cleaning sticker due 1/20/2015.Dry storage area OK.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.(On counters).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink, in the Bar area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.Corrected on site.
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09/29/2014 | Routine | |
Temperature charts not maintained daily on all refrigeration units.Permit expires 10/2014.Note: CFM Certificate expires 8/2014***.(Recertification required)***.Hood cleaning sticker reading 5/2014.(Due for cleaning)
- Equipment and Utensils, Air-Drying Required
Observation: Utensils were found stored wet and inverted after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth and stored with handle end up.
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05/28/2014 | Routine | |
Mechanic called to repair walkin freezer door while on site.(Need ticket/receipt).Maintain temperature logs on all refrigeration units daily.Permit expires 10/2014.Hood sticker expires 5/3/2014.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Walkin freezer door handle/internal knob assembly was observed in a state of disrepair and damaged.(Sticking causing ice buildup on door and gasket area.
Correction: Repair the walkin door to freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door assembly, or replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/24/2014 | Routine | |
Note:Maintain temperature logs Hood sticker ex[ires 11/14/2013.Permit expires 10/2013
- Equipment - Good Repair and Proper Adjustment
Observation: Vegetable lowboy cooler/Beverage Air prep cooler was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.(Water pooling on interior bottom shelve area).
Correction: Repair the Vegetable lowboy prep station cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/26/2013 | Routine | |
Maintain Temperature logs on all refrigeration units 2x daily(Open/closing).Hood sticker expired 4/2013.Hood due for cleaning.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly stored between and no handles on food dispensing utensils.(Using dish sauces-No handles).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.Corrected on site.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.(Out on counters in kitchen area)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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05/07/2013 | Routine | |
Note:Bar area now has splash shield installed at hand sink area.Permit expires 10=31-2013.Hood sticker expires 4/2013.Maintain temperature logs daily for all refrigeration units.All employees to have food handler cards prior to working in establishment.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling air ventilation ducts in the kitchen area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/01/2013 | Routine | |
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