No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Consultation
Inspection Date: 02-November-2018
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| This inspection was conducted per the request from the manager/operator. In order for the KCHD to approve the facility to be issued a FSO license, the following shall be corrected or provided: Bar 1) Clean all floors and black FRP walls behind the bar. The entire bar area needs to "brand new" clean. 2) Ensure all ice bins are provided with proper air gaps on drainage line. 3) Ensure all utility lines are installed up off the floor to allow for easy cleaning. 4) Install casters on all cold holding equipment to allow the equipment to moved for cleaning. 5) Provide at least 50 foot candles of line in areas that bartenders will be preparing foods/beverages. 20 foot candles at the warewashing sink and at each hand washing sink. 6) Caulk wall and floor juncture around the garage door walk through from the inside bar to the outside bar. Check both sides. All floor and wall junctures shall be coved/caulked to be easily cleanable. 7) Repair the corner of the outside patio bar where tile is damaged. 8) Beer dispensing bar tiles should be repaired and re-grout. Rest-rooms 1) Replace all burnt out lighting to ensure max lighting. 2) Repair the ventilation in men's room to be properly venting to the outside and working. Check to verify women's room ventilation is working. Kitchen 1) Clean all black substance of walls and caulking around dish machine and caulk all equipment and wall junctures. 2) Provide caps to chemicals on to dish machines. 3) Ensure dish machine is a visual or audible alarming mechanism to notify employees when sanitizer and detergents are out. 4) Seal all hole in FRP walls behind and around the dish machine. 5) Clean and re-caulk around all sinks in kitchen and front preparation as needed. 6) Separate and ice maker drainage and ice bin. 7) Replace the filters on the ice maker. Ensure filters are dated for replacement. 8) Clean and replace all cold holding and freezer door seals throughout the kitchen. 9) Install a proper splash guard on the left side of the front server hand washing sink. Caulk around junctures. 10) Provide a proper air gap on the front food preparation sink. 11) Clean all light fixtures shields and ensure proper wattage is provided with each hood system. 12) Clean both light fixtures and add max wattage to lights in walk-in cold holding unit. 13) Repair corner molding in walk-in unit. 14) Caulk all floor and wall junctures in hall to walk-in unit. 15) Provide a proper threshold transition from vinyl floor to walk-in cold holding unit flooring. 16) Remove old Hobart slicing equipment. If replacement is needed, slicer shall be a new piece of equipment. All other used equipment should be acceptable. 17) Provide a final Building/Fire department approval. 18) Provide a signed application (to be provide at final pre-licensing inspection) and license fee payment for the amount of $630 (accepted at final). This is not a final list and subject to change upon additional review of the facility. Please contact the KCHD once the facility is ready for inspection. |