Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
|
Service
|
Score
|
Date
|
|
ROUTINE INSPECTION
|
|
01/30/2024
|
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed dust/mold like substance built up on outside of beer lines. Clean and maintain to prevent contamination by 2/6/24.
|
|
ROUTINE INSPECTION
|
|
09/18/2023
|
|
|
ROUTINE INSPECTION
|
|
01/30/2023
|
|
|
ROUTINE INSPECTION
|
|
10/10/2022
|
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed handsink next to shuffle bar prep fridge blocked with trash containers. Operator immediately moved the containers, maintain accessible hand sinks to ensure proper handwashing.
|
|
ROUTINE INSPECTION
|
|
05/31/2022
|
|
|
ROUTINE INSPECTION
|
|
12/23/2021
|
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed food debris on the floor in the bar area below the sinks and equipment. Operator to clean and sanitize the floors by 1/6/2022.
|
|
ROUTINE INSPECTION
|
|
08/02/2021
|
|
|
ROUTINE INSPECTION
|
|
03/01/2021
|
|
|
ROUTINE INSPECTION
|
|
12/13/2019
|
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Measured zero ppm of sanitizer in the sanitizing solution department of 3-comp sink in the preparation area during active preparation.
Maintain an approved amount of sanitizer at 3-comp sink with 100 ppm chlorine, or 200 ppm quaternary ammonium or 25 ppm iodine.
Routinely check sanitizer concentration with testing kits to insure concentration level is correct.
|
|
ROUTINE INSPECTION
|
|
08/09/2019
|
|
|
ROUTINE INSPECTION
|
|
04/16/2018
|
|
|
ROUTINE INSPECTION
|
|
04/16/2018
|
|
|
ROUTINE INSPECTION
|
|
05/15/2017
|
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: REPAIR LEAKY FAUCET AT UTENSIL WASHING SINK.
|
|
ROUTINE INSPECTION
|
|
08/27/2015
|
Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Hot water measured 110 F at the 4 compartment sink at the bar. Maintain an adequate supply of hot potable water (minimum 120 F) under pressure at the 3 compartment sink.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Provide food worker cards for all employees within 30 days.
Mail or fax copies of the certificates to the Environmental Health office by 9/27/15.
Retain copies of the food worker cards at the food facility.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed the following food temperatures:
Quinoa Salad measured 44 F
Cooked Shrimp measured 48 F
Both food items were stored in the walk in unit for 3 hours.
Food items were placed in the blast chiller to rapid cool.
The ambient temperature of the walk in unit measured 41 F.
|
New Search
|