| 02/26/2024 - Routine Inspection
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| 02/23/2024 - Routine Inspection
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Toilet facilities; properly constructed, supplied
Comments:Toilet Facilities, properly constructed, supplied and clean; Disposable towels, waste receptacle and toilet tissue available
Must repair or replace exhaust system in restrooms
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Physical facilities installed, maintained, clean
Comments:Repairing; The physical facilities shall be maintained in good repair
Must repair the leak from the hot water heater
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Food contact surfaces cleaned and sanitized
Comments:Food must be covered and protected from contamination
Nonfood-contact surfaces shall be maintained clean
Food contact surfaces clean to sight and touch
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Proper cooling time and temperature
Comments:Proper cold holding temperature - Ice bath - Must keep food cold at 41 °F or less; ice baths must be filled along the sides of the food containers to maintain proper temperature
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Toxic substances properly identified, stored, used
Comments:Poisonous/ toxic materials or chemicals must be stored properly, in chemical storage area when not being used
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Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:Ice scoop should be stored in clean container when not in use
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Hands cleaned and washed / gloves used properly
Comments:Handwashing sink shall be accessible at all times for employees to use; sink was blocked in bar area
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No bare hand contact with ready to eat foods
Comments:Bare hands contact with ready-to-eat foods is prohibited
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Thermometers provided, chemical test strips
Comments:Sanitizer test strips; you are required to have and make use of these testing devices to confirm proper sanitizing concentrations have been attained
Food thermometers provided and accessible
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Food removed from the original container shall be properly labeled and date marked
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Proper cooling, equipment adequate to hold temp
Comments:Proper cold holding temperature - Must keep food cold at 41 °F or less.
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Warewashing facilities, installed, maintained
Comments:The wash, rinse and sanitize solutions shall be maintained clean
Repairing; The physical facilities shall be maintained in good repair
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Management, food employees knowledge, reporting
Comments:
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| 02/14/2022 - Routine Inspection
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| 02/09/2018 - Routine Inspection
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Single-service, single use articles; properly used
Comments:Must not use single-service items as scoops
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Toxic substances properly identified, stored, used
Comments:Must not have glass cleaner supplies around food storage items all cleaning supplies must be kept in designated areas.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must not stack food items on top of each other avocado with skin on top of the lettuce
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| 12/04/2017 - Routine Inspection
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| 11/06/2017 - Routine Inspection
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Physical facilities installed, maintained, clean
Comments:Must replace the light cover in the walk in cooler in the bar area.
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| 09/05/2017 - Routine Inspection
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| 03/13/2017 - Routine Inspection
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Physical facilities installed, maintained, clean
Comments:Equipment that is not currently working must be repaired, replaced, or removed from the facility. (two cooling units does not work)
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Adequate handwashing facilities; accessible
Comments:Hand sink must have hand soap, hand sanitizer, and paper towels at all times. (missing hand soap)
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Original container labeling (bulk food)
Comments:Must label all containers that are not in original packaging this will include sauces, dressings, seasonings etc.
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Approved sewage / proper wastewater disposal
Comments:Hand sinks are getting stopped up and not correctly draining in two separate sinks.
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Environmental contamination
Comments:Must not place personal items in the ice machine. (energy drink submerged in the ice)
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| 12/08/2016 - Compliance Inspection
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| 10/25/2016 - Routine Inspection
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Original container labeling (bulk food)
Comments:Ensure all items are labeled at all times.
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Personal cleanliness, eating, drinking, tobacco
Comments:Must have lids and straws on all employee drinks at all times.
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| 06/24/2016 - Routine Inspection
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Food separated and protected during prep, storage
Comments:pick up food from walkin 6 inches
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| 03/02/2016 - Routine Inspection
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Toxic substances properly identified, stored, used
Comments:All cleaning supplies must be kept in a designated area away from any food, prep areas or food storage areas.
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Proper date marking and disposition
Comments:Found a few items out of date milk and juice.
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| 12/15/2015 - Routine Inspection
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Required records available (shellstock tags)
Comments:Must make sure all items not in original containers are labeled with contents. Sauces, seasonings, etc.
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Food separated and protected during prep, storage
Comments:Must keep chicken and beef separated in the cooler. There is a bag of chicken that is in a tray defrosting with beef and there is beef blood in the tray. Please ensure they chicken can not come into contact with beef blood to prevent contamination.
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Non-food contact surfaces clean
Comments:Vent A hood must be cleaned there is also a vent missing over the main grill cooking surface.
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| 08/21/2015 - Routine Inspection
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| 08/21/2015 - Routine Inspection
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