THE LOCAL health score and inspection history

Provide access to hand sinks at all times.///Hand sink next to 3 compartment sink blocked with dishes. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. - 6-301.12 Provide a heated-air hand-drying device or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures at each handwashing sink or group of adjacent sinks. ///No paper towels or hand soap at hand sink next to 3 compartment sink.

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.///RI freezer (next to pass window) has food debris on bottom shelf, and black residue on door gaskets.

Allow utensils to air dry before stacking.///Several metal pans and dishes stored wet. 4-904.11 Store unwrapped utensils so that only the handles are touched.///Knives on wall hanger facing in all directions.

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

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drink (opened) sitting on shelf next to sour cream.

Use only equipment with the capacity to heat food to 165 F within 2 hours for reheating. // Queso reheating in non-commercial grade crock pot at 102F. COS. Moved to stove top for rapid heating.

(A)(2) Maintain TCS food at 41 F or below.///Chicken tempted at 49-50F, and shredded cheese tempted at 44-47F everything moved to WI cooler.

3-501.17(B) Properly date mark in house prepared TCS food not to exceed 7 days. /// (1) Orzo past 7 day limit. Discarded. (2) Several in house sauces in the RI cooler not date marked.

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.///RI freezer and cooler has food debris and food residue on the bottom shelf. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1)Gaskets on RI coolers and RI freezer have black residue visible. (2) Cook and refrigeration equipment has build-up of food residue visible.

Change dry wiping cloths when visibly soiled.///Several soiled cloths laying around kitchen. 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.///Sanitizer buckets not set up.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.///Beard covering for kitchen staff.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Floor and walls under and around kitchen have debris and build up visible. (2) Vents in kitchen and dining area have dust visible. (3) Floor drains in the bar area and kitchen have debris and build up.

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 hood.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.///Mop sitting in bucket of dirty water.

Separate food, utensils, equipment, linens, and single service/single use articles from toxic items by spacing or partitioning to prevent contamination.///Bag of sugar laying on top of bottles of Clorox. COS

(A)(2) Maintain TCS food at 41 F or below.///Chicken, tempted at 47F, Sliced green tomatoes tempted at 48F, Sliced red tomatoes tempted at 52F. Moved to RI cooler and freezer.

Store raw shell eggs below and away from ready to eat food. (preventive)///Eggs stored above other foods and sauces. 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.///Sauces and other foods in RI and WI cooler stored uncovered.

Store frozen TCS food that is being slacked in a refrigerated unit at 41 F or below once it is no longer frozen.///Sausage laying on top of make table at room temp.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Fountain nozzle has residue accumulation visible.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Grease under and on the wall behind cook equipment. (2) Spillage of soda on bar equipment (cooler with alcohol). (3)Black residue and food in floor drains throughout facility.

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.///RI freezer and cooler has food debris and food residue on the bottom shelf. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Gaskets on RI coolers and RI freezer have black residue visible.

Clean restroom exhaust vent cover.///Restroom vents have large accumulation of dust. 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 hood.