Jan 14, 2022
Routine - Food
Inspection Completed - No Further Action
22-41-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
01B-14-4
High Priority - Shell eggs in use or stored with cracks or broken shells. Corrected On-Site
14-86-1
High Priority - towel used as shelf liner for food containers cook line over grills etc.
31B-02-4
Intermediate - Bar area-No soap and No paper towels or mechanical hand drying device provided at handwash sink-bar. Corrected On-Site
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets heavily soiled. Can opener blade and shaft heavily soiled.
16-21-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine heavily soiled.
23-24-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handwash sink in banquet room moderately soiled. Hood and hood filters heavily soiled
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable-long board at cookline.
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Bartender with long dark hair.
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
14-11-4
Basic - Equipment in poor repair. Gaskets at cookline.
36-73-4
Basic - Floor soiled/has accumulation of debris. Floor under cook equipment throughout kitchen.
36-11-4
Basic - Floors not maintained smooth and durable. Cookline floor with cracked tiles and floor drains.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer shelves heavily soiled.
16-46-4
Basic - Old labels stuck to food containers after cleaning.