| 08/24/2023 - Routine Inspection
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must place raw eggs on the bottom most shelf.
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| 06/03/2019 - Routine Inspection
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Proper date marking and disposition
Comments:Date marking commercially prepared RTE/ TCS food; all items in reach-ins must be labeled and date marked.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must cover all food in cooler to prevent cross contamination. Te containers needs to be covered.
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Proper cold holding temperature (41 F/ 45 F)
Comments:Proper cold holding temperature - Must keep food cold at 41 °F or less; none of the 3-4 cold holds were keeping keeping temperature. Food needs to be transfered into the walk-in cold hold or destroyed if out of temp for over 4 hours.
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Adequate handwashing facilities; accessible
Comments:Hand washing facility provide water at least 100° F through a mixing valve or combination faucet; the satellite bar did not have hot water.
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Garbage properly disposed; facilities maintained
Comments:Refuse dumpster lids shall remain closed at all times; open dumpster lids can create a public health nuisance. Lids were damaged and they need to request new dumpsters.
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Adequate ventilation and lighting
Comments:Lighting inadequate above ice machines and fountain drink syrup.
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Person in charge demonstration of knowledge CFM
Comments:The Person in Charge shall demonstrate during inspections knowledge of foodborne disease prevention, by having no critical violations/ priority items during the current inspection.
Required to post original food manager certificate in a conspicuous location to consumers.
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| 02/13/2019 - Routine Inspection
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Hot/cold water available; adequate pressure, safe
Comments:must have Hot water capacity and pressure available in the sink in the bar area
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Water from approved source; plumbing, backflow
Comments:Must not have sewage collected at the back of the hall way behind the kitchen
must also check for proper water flow in the hand sink in the same hallway
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Adequate handwashing facilities; accessible
Comments:Handwashing sink shall be equipped with soap, paper towels and hand sanitizer
Hand washing facility provide water at least 100° F through a mixing valve or combination faucet
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Proper date marking and disposition
Comments:Date marking combined ingredients for RTE/ TCS food
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Adequate ventilation and lighting
Comments:must have covers over light bulbs
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Food establishment permit (current and valid)
Comments:Establishment must have a current valid Permit prominently posted
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Environmental contamination
Comments:must make sure all the lids are properly closed of the bulk containers so that there is no contamination from outside
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Non-food contact surfaces clean
Comments:Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris; must clean the floors as it had a lot of water
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Single-service, single use articles; properly used
Comments:must not use single serve items to get sugar etc;
must use scops with handles
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Food must be covered and protected from contamination
Ice scoop should be stored so handles are not touching ice
Must cover all food in cooler to prevent cross contamination
Must not keep chicken on the counter either use time or temperature as a control
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| 03/26/2018 - Routine Inspection
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Person in charge demonstration of knowledge CFM
Comments:
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Personal cleanliness, eating, drinking, tobacco
Comments:Personal drinking beverages should be covered and use straws
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Proper date marking and disposition
Comments:must date mark all items in walk in cooler at all times.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep items covered in the coolers
Must not place items skin on top of ready to eat times.
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Original container labeling (bulk food)
Comments:Must label all containers and bins
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Adequate handwashing facilities; accessible
Comments:Must not place or pour anything in hand sink these sinks are for hand washing only.
Hand sink in back prep area must be replaced as shown in design, can not use a mop sink as a hand sink.
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Single-service, single use articles; properly used
Comments:Must not use single service items as scoops.
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Water from approved source; plumbing, backflow
Comments:Must have hot water for each hand sink at all times.
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Food establishment permit (current and valid)
Comments:Must have current permit posted at all times.
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Proper cooling, equipment adequate to hold temp
Comments:Cooler in the kitchen must be at 41 or below at all times. This cooler must not be used until it has been repaired.
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| 10/20/2017 - Routine Inspection
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Environmental contamination
Comments:Meat on the floor and it was thrown in the trash.
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Garbage properly disposed; facilities maintained
Comments:Must keep lid to grease bin close at all times.
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Single-service, single use articles; properly used
Comments:Must only use scoops with handles never cups etc.
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Adequate handwashing facilities; accessible
Comments:Must keep hand sinks clean and sanitized at all times and also accessible.
Must replace the hand sink the kitchen.
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Approved thawing method
Comments:All thawing must be done under cold running was in an ice bath.
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Personal cleanliness, eating, drinking, tobacco
Comments:Must have lids and straws on all drink.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep food items in the walk in cooler covered at all times.
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Proper cooling, equipment adequate to hold temp
Comments:Cooler in the kitchen is not cooler like it should.
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| 02/23/2017 - Routine Inspection
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Toxic substances properly identified, stored, used
Comments:Must keep all cleaning produces in designated area away from food items or prep areas.
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Adequate handwashing facilities; accessible
Comments:Must not place or pour anything in the hand sink. These sinks must be sanitized and clean for hand washing.
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Original container labeling (bulk food)
Comments:Must label all containers not in original packaging.
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Personal cleanliness, eating, drinking, tobacco
Comments:All employee drinks must have lids and straws at all times.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep all food items covered at all times (container which appears to be brown sugar in back and bin of sugar by soda machine both uncovered).
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Approved thawing method
Comments:All items thawing must be done under cold running water or in an ice bath.
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Utensils, equipment, linens; properly used, stored
Comments:Must only use scoops with handles (cups were found in the sugar and salt bins).
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Environmental contamination
Comments:Must not place bowls on top of the salads that are ready to eat items.
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| 10/11/2016 - Routine Inspection
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Original container labeling (bulk food)
Comments:Must label all items that are not in original containers.
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Personal cleanliness, eating, drinking, tobacco
Comments:Must have lids and straws on all employee drinks.
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Food establishment permit (current and valid)
Comments:Must have current health permit posted for customers to view.
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Food and non-food contact surfaces cleanable
Comments:Missing all grease filters manager stated they are being cleaned. The grease filters must be in place at all times frying is taking place.
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Adequate handwashing facilities; accessible
Comments:Must not place or pour anything in the hand sinks.
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Utensils, equipment, linens; properly used, stored
Comments:Must use scoops with handles.
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Proper date marking and disposition
Comments:Must date mark all items in the walk in cooler
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| 06/21/2016 - Routine Inspection
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Food separated and protected during prep, storage
Comments:pick up food in walkin
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Food and non-food contact surfaces cleanable
Comments:CRACKED ICE SCOOP
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Adequate handwashing facilities; accessible
Comments:must have paper towels for handsink in cook area
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| 03/28/2016 - Routine Inspection
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Hot/cold water available; adequate pressure, safe
Comments:Hot water in bar area is not heating. All other ares of the restaurant are accurate temps. Please look into this issue as soon as possible.
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Approved thawing method
Comments:All items must be thawed under cold running water that is continuously able to drain, in an ice bath or in the cooler never in standing water.
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Proper date marking and disposition
Comments:All items in the walk-in cooler must have a date mark. Several items in the cooler are not marked.
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Original container labeling (bulk food)
Comments:All containers must be labeled. Noticed several containers without labels.
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Adequate handwashing facilities; accessible
Comments:Must never pour items in hand sink these sinks are for hand washing only. The hand sink in the back of the kitchen is being used for purposes other than hand washing.
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| 12/07/2015 - Routine Inspection
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Food contact surfaces cleaned and sanitized
Comments:Must not place bowl on top of the lettuce in the cold holding area
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Utensils, equipment, linens; properly used, stored
Comments:Must use items with handles as scoops.
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Proper date marking and disposition
Comments:Must date mark all items in the walk in cooler. Several items are not marked with a date.
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Proper cooling, equipment adequate to hold temp
Comments:Cooler in the cooking area holding raw meats is not cooling to proper temps. Must get this unit checked and ensure it is able to hold proper tempetures.
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Adequate handwashing facilities; accessible
Comments:Must have paper towels at all hand sinks. Several sinks are out of paper towels.
Must never place anything in hand sink do not pour anything in those sinks they are for hand washing only.
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Hot/cold water available; adequate pressure, safe
Comments:Hot water is not heating at all. This must be fixed as soon as possible.
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| 08/27/2015 - Routine Inspection
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| 08/26/2015 - Routine Inspection
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