- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/01/2016 | Inspection | Time table of correction for all items 4/1/16. Floor in back storage area has been repaired. Mop sink has been replaced. Facility using 3 bay sink for hand washing. Sandwich make unit working adequately- no condensate observed. |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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05/14/2015 | Inspection | discussed cooling with owner and cook. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/14/2014 | Re-Inspection | the following violations were corrected from the previous inspection; 15a - ceiling tile installed in kitchen. 15a - wall behind 3 bay sink is repaired and is light colored, smooth, and easily cleanable. 15a - wall next to 3 bay sink is repaired and is light colored, smooth, and easily cleanable. 15b - lighting adequate in rear storage area. 12c - faucet replaced at 3 bay sink in kitchen, no leak observed. Owner continues to make significant progress on correcting violations from 2-12-14 inspection. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/21/2014 | Re-Inspection | The following violations were corrected from the previous inspection/re-inspections; 15a-ceiling (drywall) has been painted and is now smooth and easily cleanable. 12e- soap and paper towels observed at bar. 14c - no d-con observed.
Owner has made significant progress in addressing the violations written during the 2-12-14 inspection. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/19/2014 | Re-Inspection | all violations and ttocs written during the 2-18-14 re-inspection still in force, except corrected items, as noted. The following violations corrected from inspection/re-inspection; 15a- wall and ceiling installed at bar. 12c-faucet replaced at bar 3 bay sink. 12c-soda holster properly drained to indirect drain under ice basin. Ok to reopen bar, kitchen to remain closed, will conduct re-inspection 2-21-14. Contacted CEO, informed him ok to re-open bar given by CCHD. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Pesticide application not supervised by a certified applicator
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/18/2014 | Re-Inspection | conducted this re-inspection as requested by owner, Bill, to discuss the various violations written during the inspection on 2-12-14. When arrived on site, bar was removed, the bar floor was replaced, and they were in the process of installing new bar sink and equipment. They had erected tarps to protect remainder of facility from construction dust and debris. To do this, the owner had voluntarily closed both the bar and the kitchen. Both bar and kitchen are to remained closed until renovations approved by CCHD. I recommended they contact CEO in regards to the construction, plumbing, etc. Owner requested re-inspection today at 3:45, he hopes to have the bar finished.
The following violation corrected from the previous inspection; 15a-bar floor replaced. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Pesticide application not supervised by a certified applicator
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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02/12/2014 | Inspection | will contact CEO regarding dangerous floor condition at bar. Will discuss ttoc for assorted violations with owner tomorrow. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/13/2013 | Re-Inspection | A TTOC date of November 8, 2013 was previously established to correct floor surfaces in kitchen. |
| No violation noted during this evaluation. | 05/10/2013 | Re-Inspection | A time table of compliance date of 9/19/13 was previously established to correct kitchen floor surfaces and cove molding in women's rest room. Will conduct a re-inspection after this date to determine compliance. Violations from previous inspection report of March 19, 2013 have been corrected |
- In use food dispensing utensils improperly stored
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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03/19/2013 | Inspection | Regarding kitchen floor surfaces & cove molding in women's rest room- a time table of compliance date of 9/19/13 has been established to correct these violations. Will conduct a re-inspection after this date to determine compliance. Will conduct a re-inspection of other listed violations after April 10, 2013 to determine compliance. Discussed various sanitary code requirements with cook during inspection including proper cooking, cooling and re-heating temperatures |
| No violation noted during this evaluation. | 04/12/2012 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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04/05/2012 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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03/29/2011 | Inspection | |
| No violation noted during this evaluation. | 11/04/2010 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Home canned goods, or canned goods from unapproved processor found on premises
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Improper thawing procedures used
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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09/29/2010 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/21/2009 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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01/25/2008 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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03/02/2007 | Inspection | |
| No violation noted during this evaluation. | 02/02/2006 | Inspection | |
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