ARMOUR HOUSE health score and inspection history

5-205.15(B) Repair condensate leak in refrigeration units. / The WI cooler had 2 leaks from a copper pipe and from a wrapped pipe from the fan motor box.

3-50.2.12(c)Except for fish frozen before, during, and after packaging, a food establishment may not package fish using a Reduced Oxygen Packaging Method./ The WI freezer had reduced-oxygen packaged the following fresh fish: Hawachi dated 3/24, Hawachi dated 3/27, salmon scraps dry aged 5/30, unlabeled white/red raw fish, dry age salmon 6/2, dry age tuna 6/6/ COS The ROP fish listed above were voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors in the front prep area, the cook's line, the two clean equipment storage areas, the WI cooler, and the bar had residue. The wood fire grill area walls had residue.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The wood fire ventilation hood filters had residue.

Cease the use of linens or napkins in contact with food, except to line a container for the service of dry foods.

Clean hand sinks as often as necessary to keep them clean. / The bar hand sink had debris.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The hot line ventilation hood filters had residue.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / Three bar refrigerators had residue on the shelves.