Restaurant Name: Score out of 100
Commercial Casino LLC — Restaurant: 98
Equipment in the kitchen is not functional and will be repaired or replaced prior to use. Walls and ceilings of areas used for preparing food and washing equipment and utensils are not light colored, smooth, nonabsorbent, durable or easy to clean. The kitchen is not operational and the establishment will likely need to be remodeled prior to resuming food service. Staff recommends closing this permit until that time.
Commercial Casino LLC — Snack Bar: 98
Thermometers are not placed in a conspicuous location and refrigeration equipment is not properly designed for commercial use.
Commercial Casino LLC — Martini Bar: 96
Thermometers are not provided in refrigeration units and ensure that paper towels are always available at all hand sinks. Do not use napkins as bottle-stoppers and ensure that the dishwasher is fully operational before beginning service for the weekend.
Commercial Casino LLC — Main Bar: 98
The sanitizer bottle was empty at the start of the inspection. The dish machine is not in use at this time. The operator corrected it immediately. The establishment exclusively uses the dish machine for ware washing, and may continue to use the three-compartment sink exclusively for hand washing.
American Legion Concession Stand: 93
The establishment has only a two-compartment sink. It is to remain empty during the service to be available for hand washing, then cleaned and sanitized before ware washing. An additional bucket should be set up for sanitizing rinse. Ensure that all food handlers are aware of the procedure. Food equipment is not indirectly drained into the floor sink. Post and maintain alcohol consumption signage and your current health permit where conspicuous to the public.
King Buffet: 68
There is no person in charge on the premises. Send proof of certification of additional staff within 30 days. There must be sufficient staff certified to cover all times food is being prepared or served. Hands must be washed when returning to the kitchen or when switching tasks. Raw shellfish and chicken were above ready-to-eat vegetables in the reach-in cooler. The operator reorganized and there was no evidence of contamination. All items in the preparation cooler at the grill had a temperature over 45 F. Out-of-temperature foods were voluntarily discarded and the cooler was adjusted and verified to hold at 41 F throughout the unit. Cooked noodles in the walk-in at 72 F had been there more than three hours since preparation. The operator voluntarily discarded them. A stem thermometer must be used to verify temperatures. All containers with items that are not immediately identifiable (flours, sugar, salt, etc.) must be labeled as to contents and to prevent identification or contamination. Cover all containers in refrigeration and do not store anything other than ice in the ice machine. Wet up and maintain wiping cloth buckets. Suitable dispensing utensils used by employees are not available. Wooden shelves and pallets must be removed from the walk-in refrigeration and freezer. Remove or repair the plastic curtain on the freezer. It is not required, but if present must remain clean and in good repair. Repair the door seal and gaskets of the walk-in freezer. Repair cutting boards, damaged schools and containers. Ensure all containers are food-grade. Determine the manufacturer’s guidelines for water filter maintenance the monitor the unit. The ice machine must be completely drained, cleaned and sanitized according to the manufacturer’s instructions. The establishment must verify the dishwasher operation at least daily. The machine was not reaching 120 F at the time of the inspection. Have a technician verify temperature and pressure gauges are operational. Thoroughly clean all floor sinks. The dishwasher appears to be leaking. Locate the source and repair it. There is an excessive volume of cardboard boxes on the ground within the trash enclosure. Remove all equipment that is broken or not necessary to the operation of the establishment. Placing large equipment and shelving units on casters will facilitate cleaning. Provide a designated area for employee’s personal belongings. Several items noted during the inspection are severe public health hazards. Future violations may result in immediate closure or suspension of the permit. The restaurant owner or certified manager must contact the state health office tomorrow to discuss the inspection and future compliance. Ensure that the receiving door remains closed until such time as the screen door is properly fitted and repaired.
Fertig Complex Concession Stand: 97
Refrigeration equipment is not properly designed for commercial use. Post your current health permit conspicuously.