BAUMHOWERS VICTORY GRILLE health score and inspection history

Keep in-use cloths designated for wiping surfaces in contact with raw animal foods separate from cloths for other purposes.///Several cloths laying on make tables throughout kitchen. 3-304.14 Change dry wiping cloths when visibly soiled.///Cloths at flat cook top soiled.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gasket for make table (across from cook top) coming apart. 4-501.11(A) Maintain equipment in good repair (general).///Make table with sauces has large accumulation of water in bottom (leaking on to floor).

Keep dumpster doors and lids closed.///Sliding door open.

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.///(1) Between fryers has build up of grease. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Gaskets of all make tables have black residue.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.///Flies present in bar and kitchen area.

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.///(1) Bottom shelf of double door oven has baked on food debris. (2)Between fryers has build up of grease. (3)WI freezer has food debris on floor and under shelves and walls have residue build up. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Gaskets of all make tables have black residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Walls around kitchen area has black residue build up. (2) Floors and surface areas of the bar have build up and debris. (3) Frozen condensate on floor of WI freezer.

Keep in-use cloths designated for wiping surfaces in contact with raw animal foods separate from cloths for other purposes.///Several cloths in the kitchen and bar area laying on sinks and make tables.

5-205.15(B) Repair condensate leak in refrigeration units.///WI freezer has possible condensate leak.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Backpack on bar next to other items used for consumer.

Repair temperature gauge for wash and sanitizing rinse on dish machine./// Temperature gauge not operational after several attempts.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Ice scoops at fountain stations laying on top of fountain machine.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out in back hood(over double oven)

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Replace cutting boards in bar area soon, showing heavy use.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Walls and floors behind cooking equipment have grease and food debris visible. (2) Floors under equipment in bar area have debris and residue.

Clean restroom exhaust vent cover.///Both restrooms have large accumulation of dust on vent covers. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood vents over fryer area have grease visible.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Jacket laying on back of bar.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)///Ice machine has black residue present (on top where ice comes out).

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.///(1) Bottom shelf of double door oven has baked on food debris. (2)Between fryers has build up of grease. 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.///WI cooler and freezer has food debris on floor under shelves.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Soda drain at wait station (across from bar) has standing water/soda. 5-205.15(B) Repair condensate leak in refrigeration units.///Possible condensate leak in WI freezer.

Allow utensils to air dry before stacking.///Several dishes in dish machine area stacked while still wet.