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05/13/2021: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed CO2 tanks not secured, please make sure tanks are secured to avoid any accidents or injuries.
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| Inspection Memo: |
Hand sink supplied with soap, paper towels and water temp>100*F
Three comp and prep sink water temp>120*F
Cold holding<41*F
Dish washer at 50ppm chlorine
Sanitizer buckets at 50ppm chlorine
Food Safety Manager Cert current and available
*Facility has two dish washers, please make sure if using both to check that they are both sanitizing properly. If only using one of them, please remove the other.
Covid-19:
Facility has Worksite Plan in Place
Seating is 6 ft apart, cleaned and wiped down after each use
Social Distancing and Covid19 sign posted
Employees wearing face masks
Employees self-check for symptoms
Hand sanitizer at entry, front counter and bar area
Utensils are given to customers once seated
Laminated menus are wiped and cleaned after each use
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08/05/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Hand sinks supplied with soap, paper towels and water temp>100*F
Three comp and prep sink water temp>120*F
Cold holding<41*F
Dish washer at 100ppm chlorine, test strips available
Sanitizer at 100ppm chlorine
Food Safety Manager Certificate current and available
*If no longer using old dish washer, please remove from facility.
Covid19 Guidelines:
Facility has Worksite Plan in Place
Facility is doing to go and some patio seating
Patio seating is 6 ft apart, cleaned and wiped down after each use
All indoor tables and chairs have been removed
Social Distancing and Covid19 sign posted
Employees wearing face masks
Employees self-check for symptoms
Hand sanitizer at entry, front counter and bar area
Utensils are given to customers once seated
Laminated menus are wiped and cleaned after each use
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09/25/2019: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed cooked meat and eggs stored above fresh produce in walk-in cooler, please store eat items and eggs below any produce. Corrected on site.
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| Inspection Memo: |
Overall facility is well maintained, dry storage area is clean
Hand wash sinks supplied with soap, paper towels and water temp>100*F
Three comp sink water temp>120*F
Sanitizer at 200ppm quat
Cold holding<41*F
Dish washer at 160*F (please use test strips to test temperature at dish surface)
Food Safety Manager Cert current and available
