Reggie's Bar & Grill / Reggie's Music Club

Single-use items weren’t stored or used properly.

Inspector’s note: 4-903.11(a; c): observed plastic forks not inverted in the food prep area and at the venue bar. Instructed to invert and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-903.11(a;c): observed plastic forks not inverted in the food prep area and at the venue bar. Instructed to invert and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-301.12: observed no sink stoppers on site for the three compartment sink. Instructed to provide and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no probe stem thermometer for taking food temperatures. Must provide. Priority foundation 7-38-005, citation issued

Single-use items weren’t stored or used properly.

Inspector’s note: Observed plastic forks not inverted in the food prep area and at the venue bar. Instructed to invert and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no sink stoppers on site for the three compartment sink. Instructed to provide and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12: observed one bulk dry ingredient storage container across from the food walk-in cooler in the basement not labeled. Instructed to label food storage containers with food items common name and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-202.15: observed the two front entrance doors and the exit door in the venue bar with openings at the bottom. Instructed to rodent proof and maintain mentioned doors and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: 4-904.11: observed two cutting boards used for the prep coolers stored on the floor leaning against the three compartment sink, in the rear dishwashing area. Instructed to wash, rinse, and sanitize cutting boards and refrain from storing dishware on floors and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): observed grease build up on the following surfaces: on the sides of the cooking equipment under the ventilation hood and in the lower compartment of the deep-frying units. Also observed food splatters in the microwaves in the rear food prep area. The hinges, interior and outerior of the cold holding units with food debris build up. Instructed to remove grease, food splatters, and food debris build up from the mentioned surfaces and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.13: observed grease build up, flour residue, dirt and food build up on the following floors: in the rear food prep area under the cooking equipment, under the three compartment sink and the mop sink. Also, in the basement under the staircase leading to the basement where dishware is stored, surrounding the bulk dry storage containers, and inside the walk-in cooler; all observed in the basement. Instructed to clean and maintain all floors.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.17: observed the on the walls throughout the rear food prep area with dried food splatters especially near the mini cooler. Also, observed dirt like substance on the walls near the mop sink and the three comp in the rear food prep area. Instructed to deep clean mentioned walls and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed one bulk dry ingredient storage container across from the food walk-in cooler in the basement not labeled. Instructed to label food storage containers with food items common name and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed the two front entrance doors and the exit door in the venue bar with openings at the bottom. Instructed to rodent proof and maintain mentioned doors and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed two cutting boards used for the prep coolers stored on the floor leaning against the three compartment sink, in the rear dishwashing area. Instructed to wash, rinse, and sanitize cutting boards and refrain from storing dishware on floors and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease build up on the following surfaces: on the sides of the cooking equipment under the ventilation hood and in the lower compartment of the deep frying units. Also observed food splatters in the microwaves in the rear food prep area. The hinges, interior and outerior of the cold holding units with food debris build up. Instructed to remove grease, food splatters, and food debris build up from the mentioned surfaces and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease build up, flour residue, dirt and food build up on the following floors: in the rear food prep area under the cooking equipment, under the three compartment sink and the mop sink. Also, in the basement under the staircase leading to the basement where dishware is stored, surrounding the bulk dry storage containers, and inside the walk-in cooler; all observed in the basement. Instructed to clean and maintain all floors.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the on the walls throughout the rear food prep area with dried food splatters especially near the mini cooler. Also, observed dirt like substance on the walls near the mop sink and the three comp in the rear food prep area. Instructed to deep clean mentioned walls and maintain.