MAR 24

2015

PASS W/ CONDITIONS 1 violation 1 CRITICAL

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

DISHWASHER USED FOR SANITIZING EQUIPMENT AND UTENSILS MUST BE UP AND RUNNING AND PROPERLY CONNECTED WITH A FINAL RINSE TEMPERATURE OF LEAST 180F AND MAINTAIN. GAUGES ON TOP OF THE UNIT NOT WORKING,EXCESSIVE WATER LEAKING FROM PIPE UNDER THE MACHINE. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO REPAIR UNIT AND MAINTAIN. CRITICAL VIOLATION:7-38-030 NO CITATION ISSUED.

FEB 5

2015

FAIL 8 violations 3 CRITICAL

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

DISHWASHER USED FOR SANITIZING EQUIPMENT AND UTENSILS MUST BE UP AND RUNNING AND PROPERLY CONNECTED WITH A FINAL RINSE TEMPERATURE OF LEAST 180F AND MAINTAIN.

Critical Employee Hygiene

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

HAND WASHING SINK MUST BE PROVIDED TO THE DISHWASHING AREA, AND BEHIND BAR SERVICE FOR HANDWASHING AS REQUIRED.

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND THE EAST SIDE DOORS AND REAR EXIT OVERHEAD GARAGE DOOR AND FRONT WEST SIDE DOOR WITH 1/4" MODE OF ENTRY.MUST MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY AND MAINTAIN.

Serious Other

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

KITCHEN 3 COMPARTMENT SINK MUST BE DEEP AND BIG ENOUGH TO FIT THE LAGEST POTS/PANS AND REMOVE PLUMBER'S PUTTY FROM INSIDE SINKS IN KITCHEN AND MAINTAIN.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE RUSTS INSIDE THE BAR COOLERS USING A NON-TOXIC FINISH AND MAINTAIN.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND DIRT BUILDUP AND FOOD DEBRIS ON FLOORS IN BASEMENT UNDER THE SODA LINES ON THE BASEMENT FLOORS INSTRUCTED FACILITY TO CLEAN FLOORS WITH FOCUS ON AREAS UNDER AND AROUND EQUIPMENT AND ALONG WALLS AND TO MAINTAIN.REGROUT SECTIONS OF FLOOR TILES IN KITCHEN AREAS AND MAINTAIN.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL HOLES ON WALLS IN BASEMENT AROUND PLUMBING/ELECTRICAL FIXTURES AND MAINTAIN.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

HAS NO MOP SINK.MUST PROVIDE AND INSTALL A BACKFLOW PREVENTER TO SAID SINK AND ON THE ICE MAKER MUST BE VISIBLE AND MAINTAIN. OVENS IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS AND MAINTAIN.

AVONDALE TAP.

THE NUMBERS

INSPECTION HISTORY

NEARBY IN NORTH CENTER