Lucky Strike Bowl

Violations (5)

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  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Make unit on cook line in front Observed time and temperature control for safety (TCS) foods to be cold held above 41 degrees f at time of inspection. Refrigerator is stocked every opening.

  Time Temperature Control for Safety Food (TCS Food)

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Sandwich make unit Observed refrigerator on cookline to not be capable of maintaining TCS foods at 41 degrees or less.

  Utensils, Equipment and Vending

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  Warewashing facilities, installed, maintained, used, test strips

  4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. 3-compartment sink and bar ware wash Person in charge (PIC) could not locate QUAT or chlorine sanitizer test strips at time of inspection. Facility only has sink and surfaces test strips. Proper dispensing when tested with inspector strips.

  Utensils, Equipment and Vending

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  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Fryer/grill Observed heavy grease accumulation on sides of fryer and under cook top. Observed food debris accumulation inside of walk in refrigeration. Observed dust accumulation on fan and shelving on inside of beer coolers and small refrigerator under bar. Observed heavy food debris accumulation under pizza oven grates. Facility shall ensure that non-food contact surfaces of equipment are kept free of an accumulation of grease and other debris. Correct violation within 30 days. This is a repeat violation.

  Utensils, Equipment and Vending

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  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed grease accumulation on wall behind cookline as well as underneath cookline. Observed syrup and food debris underneath soda syrups. Observed black residue on floor underneath pizza oven as well as residue accumulation underneath bar warewash machine.

  Physical Facilities