MUGSHOTS GRILL AND BAR health score and inspection history

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.

(A)(2) Maintain TCS food at 41 F or below.// Observed lettuce in countertop prep cooler at 50F-55F.// COS-Lettuce relocated to the RI-Cooler to maintain proper cold-holding temperature.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors underneath and between equipment in the kitchen area.

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time.// Observed cooked chili labeled at 8:30 AM measuring at 120F at 12:00 PM in WI-Cooler. The product did not meet the required cooling parameters.// COS-Discarded

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Observed residue on floors underneath and in between equipment in the kitchen area.

6-303.11(A) Provide at least 10-foot candles of light at 30 inches from the floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. // Replace lightbulb in WI-Freezer.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Clean bottom interior floors inside RI-Coolers and Freezers throughout the facility.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Observed no paper towels at handwashing sink located in the bar area.// COS

Clean facilities (floors and floor drains) as often as necessary to maintain cleanliness.

(A)(2) Maintain TCS food at 41 F or below.// Observed shredded cheese on top of the make the table cooler with a temperature ranging from 49F-55F.// COS-PIC voluntarily relocated the items to the RI-Cooler to rapidly cool back down to proper temperature.

Post sign at all hand sinks that notifies employees to wash hands.