critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP COOLER AT THE COOK'S LINE WITH AN AIR TEMPERATURE OF 50F. UNIT WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHICKEN AT 51.0F, CHEESE AT 44.6F, GROUND BEEF AT 52.7F, SHRIMP AT 48.9F, STEAK AT 52.7F, GUACAMOLE AT 55.7F. MANAGEMENT DISCARDED APPROXIMATELY 15# OF FOOD WORTH $100. CRITICAL VI...
critical Pest Activity
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
SIDE DOOR TO THE ALLEY FROM THE KITCHEN AREA IS NOT RODENT PROOF. THERE IS A 1/4" GAP ALONG THE BOTTOM OF THE DOOR. MUST RODENT PROOF ALL OUTER OPENINGS. SERIOUS VIOLATION 7-38-020.
critical Pest Activity
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
ONE OF THE TWO GARBAGE DUMPSTERS FOR THE PREMISES IS IN DISREPAIR. THE BOTTOM SIDE WALL OF THE DUMPSTER IS RUSTED OUT AND HOLES HAVE FORMED ALONG THE SIDES. GARBAGE DUMPSTERS ARE NOT RODENT PROOF AND CAN ALLOW MATERIAL AND WASTE TO SEEP OUT THE SIDES...
critical Other
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
NO HOT WATER PROVIDED AT THE REAR BAR 3 COMPARTMENT SINK. MANAGEMENT TURNED OFF THE VALVE BECAUSE THE LINES WERE LEAKING. MUST REPAIR AND RESTORE HOT WATER TO THE REAR BAR 3 COMPARTMENT HANDSINK. SERIOUS VIOLATION 7-38-030.
serious Employee Hygiene
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
NO HANDWASHING SINKS PROVIDED BEHIND THE FRONT AND REAR BAR AREAS. MUST INSTALL A HANDSINK IN BOTH AREAS WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. NO CITATION ISSUED. SERIOUS VIOLATION 7-38-030.
minor Food Storage & Handling
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
minor Sanitation
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
MUST INVERT ALL STRYOFOAM TAKEOUT FOOD STORAGE CONTAINERS.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MUST USE ONLY FOOD GRADE BAGS FOR STORING FOODS. PROVIDE A COVER FOR THE ICE BIN BEHIND THE FRONT BAR.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE TOP OF THE BROILER UNITS.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST REGROUT THE FLOOR TILES UNDERNEATH THE FRONT BAR 3 COMPARTMENT SINK.
minor Facility Condition
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE END CAPS FOR ALL LIGHT FIXTURES ABOVE THE PREP LINE COOLER AND STEAM TABLE.
minor Food Storage & Handling
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
PROVIDE WORKING VENTILATION FANS FOR THE 1ST FLOOR RESTROOMS.
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THE ICE CADDY BEHIND THE FRONT BAR DRAINS INTO A BUCKET. MUST PROVIDE A DRAIN LINE TO THE FLOOR DRAIN BEHIND THE BAR. MUST PROVIDE HOT AND COLD RUNNING WATER AT THE MOP SINK.