MUGSHOTS GRILL AND BAR health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floor under cook equipment, prep tables and 3 compartment sink have build debris.

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

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.///Gaskets on door of RI freezer (across from WI cooler) have black residue.

Clean plumbing fixtures as often as necessary to keep them clean.///Drains under 3 compartment sink and prep area have black build up.

6-403.11(A) Locate employee break areas so that food, equipment, utensils, linens, and single service/single use articles are protected.///Employee cell phone on table next to make table.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood has accumulation of grease.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets on RI cooler (next to WI cooler) torn.

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./// Accumulation of grease on exterior of fryer.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Knife stored on top of make table and spatulas stored under cook top. COS. Removed