Austin's, 2500 S HIGH SCHOOL RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Austin's
Type: Restaurant
Address: 2500 S HIGH SCHOOL RD, Indianapolis, IN 46241
County: Marion
License #: 200587
Smoking: Smoke Free
Total inspections: 32
Last inspection: 10/29/2014
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Inspection findings

Inspection Date

Type
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Stagnant water next to fryers. Do not store utensils in standing water. Note: talked with cook and using water to dip chicken before breading. Be sure to ice water to prevent bacterial growth. CORRECTED2. Sour cream on ice at 53.4 deg F on cooks line. Hold at 41 deg F or below. Disposed of at time of inspection. If using ice as a coolant must put around the entire product. CORRECTED3. Cut melon on breakfast buffet at room temperature. Disconitnue. Dispose of at this time. Hold all cut melon at 41 deg F or below.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats by dish machine and in server area. Exterminate.2. Fly's in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Bare hand contact with mozarella stick. Discontinue.
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide consumer advisory for breakfast menu.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Chocolate in container covered with molded plastic wrap. Disposed of at time of inspection. CORRECTED2. Mold on outside of stock/base containers in walk in cooler. Dispose of and do not keep items with mold in cooler. NOTE; CORRECTED AT TIME OF INSPECTION
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Minestrone soup in walk in cooler dated 7-30-2014 to 8-10-2014. Date mark items with 7 day disposal date. (should be 8-6-2014)NOTE: DATE MARKING FOR 8 DAY DISPOSAL TIME.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wire shelves soiled in working 2 door coke cooler in server area. Clean. NOTE: SEVERAL SHELVES STILL SOILED. PLEASE FINISH CLEANING2. Inside bottom of working 2 door coke cooler in server area is soiled. Clean. CORRECTED 3. Soiled gray rolling cart by three bay sink. Clean. CORRECTED
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in server area is soiled. Clean.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Wet cloth towel in kitchen hand sink. Remove. Store in approved strength sanitizer solution. Do not rinse cloth towels out in hand sinks. CORRECTED2. Dumping in bar hand sink. Discontinue. Use only for hand washing.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No proper hand washing in kitchen without paper towels. Provide. CORRECTED
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Fryer baskets on soiled shelf legs by fryer. Discontinue.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Outside of trash cans soiled. Clean.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine) CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in produce cooler are soiled. Please clean.2. Clean floor and plumbing below one bay sink by dish machine. CORRECTED3. Clean floor below dish machine drain board by sink with sprayer arm. CORRECTED4. One light guard soiled in main walk in cooler. Clean.5. Two stained light guards on cooks line. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED NOTE: OLD SLICER REMOVED NEW ONE ON ORDER3. Fan guard is rusting in produce walk in cooler. Please replace. CORRECTED4. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning. CORRECTED5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED NOTE: OLD SLICER REMOVED NEW ONE ON ORDER3. Fan guard is rusting in produce walk in cooler. Please replace. CORRECTED4. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning. CORRECTED5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Ice reuse (corrected)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption.
    Comments: Bottle drinks in drink ice at the bar. Discontinue. Do not place anything in drink ice. CORRECTED
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide sneeze guard for front buffet set up. CORRECTED2. Provide sneeze guards/lids/covers for foods on breakfast buffet.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Door tracks soiled on working 2 door coke cooler in server area. Clean.2. Grill shelf lined with foil. Remove and clean as needed.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press soiled. Clean.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen hand sink. Provide. CORRECTED
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. One light guard missing in main walk in cooler. Provide. 2. Provide light guards for cooks line. Note ordered.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink with sprayer arm broken. Repair. NOTE: WORKING ON REPAIRS AT THIS TIME. Note: gasket needed and ordered.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Rotting wood by three bay sink. Remove.
 10/29/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Stagnant water next to fryers. Do not store utensils in standing water. Note: talked with cook and using water to dip chicken before breading. Be sure to ice water to prevent bacterial growth. CORRECTED2. Sour cream on ice at 53.4 deg F on cooks line. Hold at 41 deg F or below. Disposed of at time of inspection. If using ice as a coolant must put around the entire product. CORRECTED3. Cut melon on breakfast buffet at room temperature. Disconitnue. Dispose of at this time. Hold all cut melon at 41 deg F or below.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats by dish machine and in server area. Exterminate.2. Fly's in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Bare hand contact with mozarella stick. Discontinue.
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide consumer advisory for breakfast menu.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Chocolate in container covered with molded plastic wrap. Disposed of at time of inspection. CORRECTED2. Mold on outside of stock/base containers in walk in cooler. Dispose of and do not keep items with mold in cooler. NOTE; CORRECTED AT TIME OF INSPECTION
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Minestrone soup in walk in cooler dated 7-30-2014 to 8-10-2014. Date mark items with 7 day disposal date. (should be 8-6-2014)NOTE: DATE MARKING FOR 8 DAY DISPOSAL TIME.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wire shelves soiled in working 2 door coke cooler in server area. Clean. NOTE: SEVERAL SHELVES STILL SOILED. PLEASE FINISH CLEANING2. Inside bottom of working 2 door coke cooler in server area is soiled. Clean. CORRECTED 3. Soiled gray rolling cart by three bay sink. Clean. CORRECTED
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in server area is soiled. Clean.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Wet cloth towel in kitchen hand sink. Remove. Store in approved strength sanitizer solution. Do not rinse cloth towels out in hand sinks. CORRECTED2. Dumping in bar hand sink. Discontinue. Use only for hand washing.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No proper hand washing in kitchen without paper towels. Provide. CORRECTED
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Fryer baskets on soiled shelf legs by fryer. Discontinue.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Outside of trash cans soiled. Clean.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine) CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in produce cooler are soiled. Please clean.2. Clean floor and plumbing below one bay sink by dish machine. CORRECTED3. Clean floor below dish machine drain board by sink with sprayer arm. CORRECTED4. One light guard soiled in main walk in cooler. Clean.5. Two stained light guards on cooks line. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED NOTE: OLD SLICER REMOVED NEW ONE ON ORDER3. Fan guard is rusting in produce walk in cooler. Please replace. CORRECTED4. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning. CORRECTED5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED NOTE: OLD SLICER REMOVED NEW ONE ON ORDER3. Fan guard is rusting in produce walk in cooler. Please replace. CORRECTED4. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning. CORRECTED5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Ice reuse (corrected)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption.
    Comments: Bottle drinks in drink ice at the bar. Discontinue. Do not place anything in drink ice. CORRECTED
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide sneeze guard for front buffet set up. CORRECTED2. Provide sneeze guards/lids/covers for foods on breakfast buffet.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Door tracks soiled on working 2 door coke cooler in server area. Clean.2. Grill shelf lined with foil. Remove and clean as needed.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press soiled. Clean.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen hand sink. Provide. CORRECTED
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. One light guard missing in main walk in cooler. Provide. 2. Provide light guards for cooks line. Note ordered.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink with sprayer arm broken. Repair. NOTE: WORKING ON REPAIRS AT THIS TIME. Note: gasket needed and ordered.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Rotting wood by three bay sink. Remove.
 10/22/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Stagnant water next to fryers. Do not store utensils in standing water. Note: talked with cook and using water to dip chicken before breading. Be sure to ice water to prevent bacterial growth. CORRECTED2. Sour cream on ice at 53.4 deg F on cooks line. Hold at 41 deg F or below. Disposed of at time of inspection. If using ice as a coolant must put around the entire product. CORRECTED3. Cut melon on breakfast buffet at room temperature. Disconitnue. Dispose of at this time. Hold all cut melon at 41 deg F or below.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Stagnant water next to fryers. Do not store utensils in standing water. Note: talked with cook and using water to dip chicken before breading. Be sure to ice water to prevent bacterial growth. CORRECTED2. Sour cream on ice at 53.4 deg F on cooks line. Hold at 41 deg F or below. Disposed of at time of inspection. If using ice as a coolant must put around the entire product. CORRECTED3. Cut melon on breakfast buffet at room temperature. Disconitnue. Dispose of at this time. Hold all cut melon at 41 deg F or below.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats by dish machine and in server area. Exterminate.2. Fly's in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Bare hand contact with mozarella stick. Discontinue.
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide consumer advisory for breakfast menu.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Chocolate in container covered with molded plastic wrap. Disposed of at time of inspection. CORRECTED2. Mold on outside of stock/base containers in walk in cooler. Dispose of and do not keep items with mold in cooler. NOTE; CORRECTED AT TIME OF INSPECTION
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Minestrone soup in walk in cooler dated 7-30-2014 to 8-10-2014. Date mark items with 7 day disposal date. (should be 8-6-2014)NOTE: DATE MARKING FOR 8 DAY DISPOSAL TIME.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wire shelves soiled in working 2 door coke cooler in server area. Clean. NOTE: SEVERAL SHELVES STILL SOILED. PLEASE FINISH CLEANING2. Inside bottom of working 2 door coke cooler in server area is soiled. Clean. CORRECTED 3. Soiled gray rolling cart by three bay sink. Clean. CORRECTED
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in server area is soiled. Clean.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Wet cloth towel in kitchen hand sink. Remove. Store in approved strength sanitizer solution. Do not rinse cloth towels out in hand sinks.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No proper hand washing in kitchen without paper towels. Provide. CORRECTED
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Fryer baskets on soiled shelf legs by fryer. Discontinue.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Outside of trash cans soiled. Clean.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine) CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in produce cooler are soiled. Please clean.2. Clean floor and plumbing below one bay sink by dish machine. CORRECTED3. Clean floor below dish machine drain board by sink with sprayer arm. CORRECTED4. One light guard soiled in main walk in cooler. Clean.5. Two stained light guards on cooks line. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED NOTE: OLD SLICER REMOVED NEW ONE ON ORDER3. Fan guard is rusting in produce walk in cooler. Please replace. 4. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning. CORRECTED5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED NOTE: OLD SLICER REMOVED NEW ONE ON ORDER3. Fan guard is rusting in produce walk in cooler. Please replace. 4. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning. CORRECTED5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Ice reuse (corrected)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption.
    Comments: Bottle drinks in drink ice at the bar. Discontinue. Do not place anything in drink ice. CORRECTED
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide sneeze guard for front buffet set up. CORRECTED2. Provide sneeze guards/lids/covers for foods on breakfast buffet.
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide sneeze guard for front buffet set up. CORRECTED2. Provide sneeze guards/lids/covers for foods on breakfast buffet.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Door tracks soiled on working 2 door coke cooler in server area. Clean.2. Grill shelf lined with foil. Remove and clean as needed.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press soiled. Clean.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen hand sink. Provide. CORRECTED
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. One light guard missing in main walk in cooler. Provide. 2. Provide light guards for cooks line. Note ordered.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink with sprayer arm broken. Repair. NOTE: WORKING ON REPAIRS AT THIS TIME. Note: gasket needed and ordered.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Rotting wood by three bay sink. Remove.
 10/15/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Stagnant water next to fryers. Do not store utensils in standing water. Note: talked with cook and using water to dip chicken before breading. Be sure to ice water to prevent bacterial growth.2. Sour cream on ice at 53.4 deg F on cooks line. Hold at 41 deg F or below. Disposed of at time of inspection. If using ice as a coolant must put around the entire product.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats by dish machine and in server area. Exterminate.2. Fly's in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Bare hand contact with mozarella stick. Discontinue.
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide consumer advisory for breakfast menu.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Chocolate in container covered with molded plastic wrap. Disposed of at time of inspection. CORRECTED2. Mold on outside of stock/base containers in walk in cooler. Dispose of and do not keep items with mold in cooler. NOTE; CORRECTED AT TIME OF INSPECTION
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Minestrone soup in walk in cooler dated 7-30-2014 to 8-10-2014. Date mark items with 7 day disposal date. (should be 8-6-2014)NOTE: DATE MARKING FOR 8 DAY DISPOSAL TIME.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wire shelves soiled in working 2 door coke cooler in server area. Clean. NOTE: SEVERAL SHELVES STILL SOILED. PLEASE FINISH CLEANING2. Inside bottom of working 2 door coke cooler in server area is soiled. Clean. CORRECTED 3. Soiled gray rolling cart by three bay sink. Clean. CORRECTED
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in server area is soiled. Clean.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No proper hand washing in kitchen without paper towels. Provide. CORRECTED
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Fryer baskets on soiled shelf legs by fryer. Discontinue.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Outside of trash cans soiled. Clean.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine) CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in produce cooler are soiled. Please clean.2. Clean floor and plumbing below one bay sink by dish machine. CORRECTED3. Clean floor below dish machine drain board by sink with sprayer arm. CORRECTED4. One light guard soiled in main walk in cooler. Clean.5. Two stained light guards on cooks line. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED3. Fan guard is rusting in produce walk in cooler. Please replace. 4. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning. CORRECTED5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED3. Fan guard is rusting in produce walk in cooler. Please replace. 4. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning. CORRECTED5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Ice reuse (corrected)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption.
    Comments: Bottle drinks in drink ice at the bar. Discontinue. Do not place anything in drink ice. CORRECTED
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze guard for front buffet set up.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Door tracks soiled on working 2 door coke cooler in server area. Clean.2. Grill shelf lined with foil. Remove and clean as needed.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press soiled. Clean.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen hand sink. Provide. CORRECTED
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. One light guard missing in main walk in cooler. Provide. 2. Provide light guards for cooks line. Note ordered.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink with sprayer arm broken. Repair. NOTE: WORKING ON REPAIRS AT THIS TIME. Note: gasket needed and ordered.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Rotting wood by three bay sink. Remove.
 09/17/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Stagnant water next to fryers. Do not store utensils in standing water. Note: talked with cook and using water to dip chicken before breading. Be sure to ice water to prevent bacterial growth.2. Sour cream on ice at 53.4 deg F on cooks line. Hold at 41 deg F or below. Disposed of at time of inspection. If using ice as a coolant must put around the entire product.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats by dish machine and in server area. Exterminate.2. Fly's in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Bare hand contact with mozarella stick. Discontinue.
  • Consumer advisory
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide consumer advisory for breakfast menu.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Chocolate in container covered with molded plastic wrap. Disposed of at time of inspection. CORRECTED2. Mold on outside of stock/base containers in walk in cooler. Dispose of and do not keep items with mold in cooler. NOTE; CORRECTED AT TIME OF INSPECTION
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Minestrone soup in walk in cooler dated 7-30-2014 to 8-10-2014. Date mark items with 7 day disposal date. (should be 8-6-2014)NOTE: DATE MARKING FOR 8 DAY DISPOSAL TIME.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wire shelves soiled in working 2 door coke cooler in server area. Clean. NOTE: SEVERAL SHELVES STILL SOILED. PLEASE FINISH CLEANING2. Inside bottom of working 2 door coke cooler in server area is soiled. Clean. CORRECTED 3. Soiled gray rolling cart by three bay sink. Clean. CORRECTED
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in server area is soiled. Clean.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No proper hand washing in kitchen without paper towels. Provide. CORRECTED
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Fryer baskets on soiled shelf legs by fryer. Discontinue.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Outside of trash cans soiled. Clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine) CORRECTED
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine) CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in produce cooler are soiled. Please clean.2. Clean floor and plumbing below one bay sink by dish machine. CORRECTED3. Clean floor below dish machine drain board by sink with sprayer arm. CORRECTED4. One light guard soiled in main walk in cooler. Clean.5. Two stained light guards on cooks line. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED3. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning.4. Fan guard is rusting in produce walk in cooler. Please replace. 5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED3. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning.4. Fan guard is rusting in produce walk in cooler. Please replace. 5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Ice reuse (corrected)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption.
    Comments: Bottle drinks in drink ice at the bar. Discontinue. Do not place anything in drink ice. CORRECTED
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneeze guard for front buffet set up.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Door tracks soiled on working 2 door coke cooler in server area. Clean.2. Grill shelf lined with foil. Remove and clean as needed.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press soiled. Clean.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen hand sink. Provide. CORRECTED
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. One light guard missing in main walk in cooler. Provide. 2. Provide light guards for cooks line. Note ordered.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. One light guard missing in main walk in cooler. Provide. 2. Provide light guards for cooks line. Note ordered.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink with sprayer arm broken. Repair. NOTE: WORKING ON REPAIRS AT THIS TIME. Note: gasket needed and ordered.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Rotting wood by three bay sink. Remove.
 09/03/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Stagnant water next to fryers. Do not store utensils in standing water. Note: talked with cook and using water to dip chicken before breading. Be sure to ice water to prevent bacterial growth.2. Sour cream on ice at 53.4 deg F on cooks line. Hold at 41 deg F or below. Disposed of at time of inspection. If using ice as a coolant must put around the entire product.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats by dish machine and in server area. Exterminate.2. Fly's in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Bare hand contact with mozarella stick. Discontinue.
  • Consumer advisory
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide consumer advisory for breakfast menu.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Chocolate in container covered with molded plastic wrap. Disposed of at time of inspection. CORRECTED2. Mold on outside of stock/base containers in walk in cooler. Dispose of and do not keep items with mold in cooler. NOTE; CORRECTED AT TIME OF INSPECTION
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Minestrone soup in walk in cooler dated 7-30-2014 to 8-10-2014. Date mark items with 7 day disposal date. (should be 8-6-2014)NOTE: DATE MARKING FOR 8 DAY DISPOSAL TIME.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wire shelves soiled in working 2 door coke cooler in server area. Clean. NOTE: SEVERAL SHELVES STILL SOILED. PLEASE FINISH CLEANING2. Inside bottom of working 2 door coke cooler in server area is soiled. Clean. CORRECTED 3. Soiled gray rolling cart by three bay sink. Clean. CORRECTED
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in server area is soiled. Clean.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No proper hand washing in kitchen without paper towels. Provide. CORRECTED
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Fryer baskets on soiled shelf legs by fryer. Discontinue.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Outside of trash cans soiled. Clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine) CORRECTED
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine) CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in produce cooler are soiled. Please clean.2. Clean floor and plumbing below one bay sink by dish machine. CORRECTED3. Clean floor below dish machine drain board by sink with sprayer arm. CORRECTED4. One light guard soiled in main walk in cooler. Clean.5. Two stained light guards on cooks line. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED3. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning.4. Fan guard is rusting in produce walk in cooler. Please replace. 5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Note: Most of the ice is removed continue repairs as needed.2. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED3. Shelving rusting below dish machine drain board. Recoat, replate or replace. Note: Secure FRP to shelving for easier cleaning.4. Fan guard is rusting in produce walk in cooler. Please replace. 5. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. CORRECTED6. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED7. Tape on dish machine door. Remove and repair as needed. CORRECTED8. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED9. Broken plastic slide doors on ice machine. Replace. CORRECTED10. Door gasket worn on two door continental cooler on cooks line. Replace. CORRECTED
  • Ice reuse (corrected)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption.
    Comments: Bottle drinks in drink ice at the bar. Discontinue. Do not place anything in drink ice. CORRECTED
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Door tracks soiled on working 2 door coke cooler in server area. Clean.2. Grill shelf lined with foil. Remove and clean as needed.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press soiled. Clean.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen hand sink. Provide. CORRECTED
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. One light guard missing in main walk in cooler. Provide. 2. Provide light guards for cooks line. Note ordered.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. One light guard missing in main walk in cooler. Provide. 2. Provide light guards for cooks line. Note ordered.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink with sprayer arm broken. Repair. NOTE: WORKING ON REPAIRS AT THIS TIME. Note: gasket needed and ordered.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Rotting wood by three bay sink. Remove.
 08/19/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Stagnant water next to fryers. Do not store utensils in standing water. Note: talked with cook and using water to dip chicken before breading. Be sure to ice water to prevent bacterial growth.2. Sour cream on ice at 53.4 deg F on cooks line. Hold at 41 deg F or below. Disposed of at time of inspection. If using ice as a coolant must put around the entire product.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats by dish machine and in server area. Exterminate.2. Fly's in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Bare hand contact with mozarella stick. Discontinue.
  • Consumer advisory
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide consumer advisory for breakfast menu.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Chocolate in container covered with molded plastic wrap. Disposed of at time of inspection. CORRECTED2. Mold on outside of stock/base containers in walk in cooler. Dispose of and do not keep items with mold in cooler. NOTE; CORRECTED AT TIME OF INSPECTION
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Chocolate in container covered with molded plastic wrap. Disposed of at time of inspection. CORRECTED2. Mold on outside of stock/base containers in walk in cooler. Dispose of and do not keep items with mold in cooler. NOTE; CORRECTED AT TIME OF INSPECTION
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Minestrone soup in walk in cooler dated 7-30-2014 to 8-10-2014. Date mark items with 7 day disposal date. (should be 8-6-2014)NOTE: DATE MARKING FOR 8 DAY DISPOSAL TIME.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wire shelves soiled in working 2 door coke cooler in server area. Clean. NOTE: SEVERAL SHELVES STILL SOILED. PLEASE FINISH CLEANING2. Inside bottom of working 2 door coke cooler in server area is soiled. Clean. CORRECTED 3. Soiled gray rolling cart by three bay sink. Clean. CORRECTED
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wire shelves soiled in working 2 door coke cooler in server area. Clean. NOTE: SEVERAL SHELVES STILL SOILED. PLEASE FINISH CLEANING2. Inside bottom of working 2 door coke cooler in server area is soiled. Clean. CORRECTED 3. Soiled gray rolling cart by three bay sink. Clean. CORRECTED
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in server area is soiled. Clean.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No proper hand washing in kitchen without paper towels. Provide. CORRECTED
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Fryer baskets on soiled shelf legs by fryer. Discontinue.
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Outside of trash cans soiled. Clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine) CORRECTED
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine) CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in produce cooler are soiled. Please clean.2. Clean floor and plumbing below one bay sink by dish machine. CORRECTED3. Clean floor below dish machine drain board by sink with sprayer arm. CORRECTED4. One light guard soiled in main walk in cooler. Clean.5. Two stained light guards on cooks line. Please clean.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in produce cooler are soiled. Please clean.2. Clean floor and plumbing below one bay sink by dish machine. CORRECTED3. Clean floor below dish machine drain board by sink with sprayer arm. CORRECTED4. One light guard soiled in main walk in cooler. Clean.5. Two stained light guards on cooks line. Please clean.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. 2. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. 3. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED4. Tape on dish machine door. Remove and repair as needed. NOTE:TAPE REMOVED PARTS ORDERED5. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED6. Shelving rusting below dish machine drain board. Recoat, replate or replace. 7. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED8. Broken plastic slide doors on ice machine. Replace. NOTE; NEW DOORS ORDERED9. Door gasket worn on two door continental cooler on cooks line. Replace. NOTE: NEW GASKET ORDERED
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. 2. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. 3. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap. CORRECTED4. Tape on dish machine door. Remove and repair as needed. NOTE:TAPE REMOVED PARTS ORDERED5. Tape on slicer. Remove tape and repair or replace. NOTE: TAPE REMOVED AND PART ORDERED6. Shelving rusting below dish machine drain board. Recoat, replate or replace. 7. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. CORRECTED8. Broken plastic slide doors on ice machine. Replace. NOTE; NEW DOORS ORDERED9. Door gasket worn on two door continental cooler on cooks line. Replace. NOTE: NEW GASKET ORDERED
  • Ice reuse (corrected)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption.
    Comments: Bottle drinks in drink ice at the bar. Discontinue. Do not place anything in drink ice. CORRECTED
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Door tracks soiled on working 2 door coke cooler in server area. Clean.2. Grill shelf lined with foil. Remove and clean as needed.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press soiled. Clean.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen hand sink. Provide. CORRECTED
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: One light guard missing in main walk in cooler. Provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink with sprayer arm broken. Repair. NOTE: WORKING ON REPAIRS AT THIS TIME
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Rotting wood by three bay sink. Remove.
 08/12/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Stagnant water next to fryers. Do not store utensils in standing water. Note: talked with cook and using water to dip chicken before breading. Be sure to ice water to prevent bacterial growth.2. Sour cream on ice at 53.4 deg F on cooks line. Hold at 41 deg F or below. Disposed of at time of inspection. If using ice as a coolant must put around the entire product.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats by dish machine and in server area. Exterminate.2. Fly's in kitchen. Exterminate.
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Bare hand contact with mozarella stick. Discontinue.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Chocolate in container covered with molded plastic wrap. Disposed of at time of inspection. 2. Mold on outside of stock/base containers in walk in cooler. Dispose of and do not keep items with mold in cooler.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Chocolate in container covered with molded plastic wrap. Disposed of at time of inspection. 2. Mold on outside of stock/base containers in walk in cooler. Dispose of and do not keep items with mold in cooler.
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Minestrone soup in walk in cooler dated 7-30-2014 to 8-10-2014. Date mark items with 7 day disposal date. (should be 8-6-2014)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Wire shelves soiled in working 2 door coke cooler in server area. Clean.2. Inside bottom of working 2 door coke cooler in server area is soiled. Clean. 3. Soiled gray rolling cart by three bay sink. Clean.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in server area is soiled. Clean.
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No proper hand washing in kitchen without paper towels. Provide. CORRECTED
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Fryer baskets on soiled shelf legs by fryer. Discontinue.
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Outside of trash cans soiled. Clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing by dish machine. Provide where needed.2. FRP loose by sprayer arm. Secure to wall. (By dish machine)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards in walk in produce cooler are soiled. Please clean.2. Clean floor and plumbing below one bay sink by dish machine.3. Clean floor below dish machine drain board by sink with sprayer arm. 4. One light guard soiled in main walk in cooler. Clean.5. Two stained light guards on cooks line. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in walk in freezer. Remove ice and repair. 2. Electrical tape on door handle of working 2 door coke cooler in server area. Remove and repair or replace. 3. Plastic wrap on fixture (old electrical fixture) on cooks line. Remove plastic wrap.4. Tape on dish machine door. Remove and repair as needed.5. Tape on slicer. Remove tape and repair or replace. 6. Shelving rusting below dish machine drain board. Recoat, replate or replace.7. Linen sheet stapled to wall by dish machine. Remove. Repair wall if needed. 8. Broken plastic slide doors on ice machine. Replace.9. Door gasket worn on two door continental cooler on cooks line. Replace.
  • Ice reuse (corrected on site)
    Exterior cooling ice used for consumption.
    Correction: Ice used as exterior coolant shall not be used for consumption.
    Comments: Bottle drinks in drink ice at the bar. Discontinue. Do not place anything in drink ice. CORRECTED
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Door tracks soiled on working 2 door coke cooler in server area. Clean.2. Grill shelf lined with foil. Remove and clean as needed.
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Panini press soiled. Clean.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen hand sink. Provide. CORRECTED
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: One light guard missing in main walk in cooler. Provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink with sprayer arm broken. Repair.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Rotting wood by three bay sink. Remove.
 08/05/2014Routine
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Dish machine is not sanitizing. Repair to sanitize. Note: changing chemical bucket because of hose curling to get machine to sanitize. CORRECTED
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink is soiled. Discontinue dumping coffee in sink. Clean sink.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Chipping ceiling tile in stock room. Replace with washable ceiling tiles. 2. Wall panels loose on wall in main walk in cooler. Secure to wall. 3. Repair ceiling over cooks line where hanging.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice coming from cooling unit in walk in freezer. 2. Eletrical tape on door of coke cooler in server area. Remove. Repair with smooth, non absorbent substance.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Secure server area hand sink to wall with silicone caulk.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean door tracks on coke cooler in server area by soda unit.
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean soda caps in server area, especially coke cap.
 03/26/2014Routine
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Spray bottles were not labeled in bar area. Please all toxic chemical bottles.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Dish machine area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Cook line
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Service counter
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Walk-in cooler
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Server area hand sink removed. Provide. Note: new sink ordered.
    Location: Service counter
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Handsink soiled in service area. Clean.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Pitcher and spray bottle stored on handsink. Do not store anything in or on handsinks.
    Location: Bar
    Equipment: Hand sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: Handsink by the ice machine not getting hot fast enough. Repair.
    Location: Prep area
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Duck tape on ice machine. Remove duck tape.
    Location: Service counter
    Equipment: Soda machine
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cup lids stored on floor in dry storage. Store 6 inches off the floor.
    Location: Dry storage
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Carborator on floor in the bar. Store 6 inches off the floor for easier cleaning.2. Carborator on floor in the server area. Store 6 inches off the floor for easier cleaning. CORRECTED
    Location: Bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Carborator on floor in the bar. Store 6 inches off the floor for easier cleaning.2. Carborator on floor in the server area. Store 6 inches off the floor for easier cleaning. CORRECTED
    Location: Service counter
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops sitting in floor. Hang to air dry.
    Location: Kitchen (back)
  • Utility lines installed (corrected)
    Utility service lines obstruct proper cleaning.
    Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
    Comments: Soda lines are on the floor near soda unit. Store 6 inches off of floor.
    Location: Service counter
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.3. Grout missing in floor tiles below front handsink and by the ice machine. Provide.4. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.5. Water pooling by dish machine in corner. Repair floor so water does not pool in corner.6. Paint chipping at entrance to dish machine. Remove chipping paint and repaint
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attatch equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan gaurds soiled in produce walk in cooler. Clean.2. Wall by dishmachine entrance is soiled. Clean and replace soiled silicone caulk.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attatch equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan gaurds soiled in produce walk in cooler. Clean.2. Wall by dishmachine entrance is soiled. Clean and replace soiled silicone caulk.
    Location: Kitchen
  • Wiping cloths / no other purpose (corrected)
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Using cloth towel below cutting board. Discontinue.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Improper thawing of chicken, chicken left sitting out on ice cream freezer. Thaw in an approved manner.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair. CORRECTED3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair. CORRECTED3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Kitchen
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Condensation on cooling unit in 2 door true cooler. Repair.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Wait staff area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in dry stock room. Provide guard.
    Location: Dry storage
    Equipment: -
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink at entrance to dish area is leaking. Repair.
    Location: Dish machine area
    Equipment: Prep sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining the stove. Remove and clean as needed.2. Cloth towel in bottom of fryer. Remove and repair as needed.
    Location: Cook line
    Equipment: Stove
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop handle down in ice. Store handle out of ice. CORRECTED.
    Location: Service counter
    Equipment: Soda machine
 10/07/2013Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Spray bottles were not labeled in bar area. Please all toxic chemical bottles.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Dish machine area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Cook line
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Service counter
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Walk-in cooler
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Server area hand sink removed. Provide. Note: new sink ordered.
    Location: Service counter
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Handsink soiled in service area. Clean.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Pitcher and spray bottle stored on handsink. Do not store anything in or on handsinks.
    Location: Bar
    Equipment: Hand sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: Handsink by the ice machine not getting hot fast enough. Repair.
    Location: Prep area
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Duck tape on ice machine. Remove duck tape.
    Location: Service counter
    Equipment: Soda machine
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cup lids stored on floor in dry storage. Store 6 inches off the floor.
    Location: Dry storage
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Carborator on floor in the bar. Store 6 inches off the floor for easier cleaning.2. Carborator on floor in the server area. Store 6 inches off the floor for easier cleaning. CORRECTED
    Location: Bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Carborator on floor in the bar. Store 6 inches off the floor for easier cleaning.2. Carborator on floor in the server area. Store 6 inches off the floor for easier cleaning. CORRECTED
    Location: Service counter
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops sitting in floor. Hang to air dry.
    Location: Kitchen (back)
  • Utility lines installed (corrected)
    Utility service lines obstruct proper cleaning.
    Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
    Comments: Soda lines are on the floor near soda unit. Store 6 inches off of floor.
    Location: Service counter
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.3. Grout missing in floor tiles below front handsink and by the ice machine. Provide.4. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.5. Water pooling by dish machine in corner. Repair floor so water does not pool in corner.6. Paint chipping at entrance to dish machine. Remove chipping paint and repaint
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attatch equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan gaurds soiled in produce walk in cooler. Clean.2. Wall by dishmachine entrance is soiled. Clean and replace soiled silicone caulk.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attatch equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan gaurds soiled in produce walk in cooler. Clean.2. Wall by dishmachine entrance is soiled. Clean and replace soiled silicone caulk.
    Location: Kitchen
  • Wiping cloths / no other purpose (corrected)
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Using cloth towel below cutting board. Discontinue.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Improper thawing of chicken, chicken left sitting out on ice cream freezer. Thaw in an approved manner.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair. CORRECTED3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair. CORRECTED3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Kitchen
    Equipment: -
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair. CORRECTED3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Kitchen
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Condensation on cooling unit in 2 door true cooler. Repair.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Wait staff area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in dry stock room. Provide guard.
    Location: Dry storage
    Equipment: -
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink at entrance to dish area is leaking. Repair.
    Location: Dish machine area
    Equipment: Prep sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining the stove. Remove and clean as needed.2. Cloth towel in bottom of fryer. Remove and repair as needed.
    Location: Cook line
    Equipment: Stove
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop handle down in ice. Store handle out of ice. CORRECTED.
    Location: Service counter
    Equipment: Soda machine
 10/04/2013Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Spray bottles were not labeled in bar area. Please all toxic chemical bottles.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Dish machine area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Cook line
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Service counter
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.Note: on follow up inspection 9-27-2013 gnats by dish machine. Exterminate
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Walk-in cooler
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Server area hand sink removed. Provide. Note: new sink ordered.
    Location: Service counter
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Handsink soiled in service area. Clean.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Pitcher and spray bottle stored on handsink. Do not store anything in or on handsinks.
    Location: Bar
    Equipment: Hand sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: Handsink by the ice machine not getting hot fast enough. Repair.
    Location: Prep area
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Duck tape on ice machine. Remove duck tape.
    Location: Service counter
    Equipment: Soda machine
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cup lids stored on floor in dry storage. Store 6 inches off the floor.
    Location: Dry storage
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Carborator on floor in the bar. Store 6 inches off the floor for easier cleaning.2. Carborator on floor in the server area. Store 6 inches off the floor for easier cleaning. CORRECTED
    Location: Bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Carborator on floor in the bar. Store 6 inches off the floor for easier cleaning.2. Carborator on floor in the server area. Store 6 inches off the floor for easier cleaning. CORRECTED
    Location: Service counter
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops sitting in floor. Hang to air dry.
    Location: Kitchen (back)
  • Utility lines installed (corrected)
    Utility service lines obstruct proper cleaning.
    Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
    Comments: Soda lines are on the floor near soda unit. Store 6 inches off of floor.
    Location: Service counter
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.3. Grout missing in floor tiles below front handsink and by the ice machine. Provide.4. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.5. Water pooling by dish machine in corner. Repair floor so water does not pool in corner.6. Paint chipping at entrance to dish machine. Remove chipping paint and repaint
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attatch equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan gaurds soiled in produce walk in cooler. Clean.2. Wall by dishmachine entrance is soiled. Clean and replace soiled silicone caulk.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attatch equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan gaurds soiled in produce walk in cooler. Clean.2. Wall by dishmachine entrance is soiled. Clean and replace soiled silicone caulk.
    Location: Kitchen
  • Wiping cloths / no other purpose (corrected)
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Using cloth towel below cutting board. Discontinue.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Improper thawing of chicken, chicken left sitting out on ice cream freezer. Thaw in an approved manner.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair. CORRECTED3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair. CORRECTED3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Kitchen
    Equipment: -
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair. CORRECTED3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Kitchen
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Condensation on cooling unit in 2 door true cooler. Repair.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Wait staff area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in dry stock room. Provide guard.
    Location: Dry storage
    Equipment: -
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink at entrance to dish area is leaking. Repair.
    Location: Dish machine area
    Equipment: Prep sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining the stove. Remove and clean as needed.2. Cloth towel in bottom of fryer. Remove and repair as needed.
    Location: Cook line
    Equipment: Stove
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop handle down in ice. Store handle out of ice. CORRECTED.
    Location: Service counter
    Equipment: Soda machine
 09/27/2013Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Spray bottles were not labeled in bar area. Please all toxic chemical bottles.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.
    Location: Dish machine area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.
    Location: Cook line
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.
    Location: Service counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.Note: on follow up inspection 9-20-2013 gnats present in dish area and bar. Exterminate.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Walk-in cooler
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: Server area hand sink removed. Provide. Note: new sink ordered.
    Location: Service counter
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Handsink soiled in service area. Clean.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Pitcher and spray bottle stored on handsink. Do not store anything in or on handsinks.
    Location: Bar
    Equipment: Hand sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: Handsink by the ice machine not getting hot fast enough. Repair.
    Location: Prep area
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Duck tape on ice machine. Remove duck tape.
    Location: Service counter
    Equipment: Soda machine
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cup lids stored on floor in dry storage. Store 6 inches off the floor.
    Location: Dry storage
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Carborator on floor in the bar. Store 6 inches off the floor for easier cleaning.2. Carborator on floor in the server area. Store 6 inches off the floor for easier cleaning.
    Location: Bar
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Carborator on floor in the bar. Store 6 inches off the floor for easier cleaning.2. Carborator on floor in the server area. Store 6 inches off the floor for easier cleaning.
    Location: Service counter
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops sitting in floor. Hang to air dry.
    Location: Kitchen (back)
  • Utility lines installed (corrected)
    Utility service lines obstruct proper cleaning.
    Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
    Comments: Soda lines are on the floor near soda unit. Store 6 inches off of floor.
    Location: Service counter
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Wall below server handsink peeling. Repair to be smooth, non absorbent, and easily cleanable. CORRECTED3. Paint chipping over main handsink and on cooks line. Remove chipping paint and repair to be smooth, non absorbent, and easily cleanable.4. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.5. Grout missing in floor tiles below front handsink and by the ice machine. Provide.6. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.7. Water pooling by dish machine in corner. Repair floor so water does not pool in corner.
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Wall below server handsink peeling. Repair to be smooth, non absorbent, and easily cleanable. CORRECTED3. Paint chipping over main handsink and on cooks line. Remove chipping paint and repair to be smooth, non absorbent, and easily cleanable.4. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.5. Grout missing in floor tiles below front handsink and by the ice machine. Provide.6. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.7. Water pooling by dish machine in corner. Repair floor so water does not pool in corner.
    Location: Service counter
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Wall below server handsink peeling. Repair to be smooth, non absorbent, and easily cleanable. CORRECTED3. Paint chipping over main handsink and on cooks line. Remove chipping paint and repair to be smooth, non absorbent, and easily cleanable.4. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.5. Grout missing in floor tiles below front handsink and by the ice machine. Provide.6. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.7. Water pooling by dish machine in corner. Repair floor so water does not pool in corner.
    Location: Walk-in freezer
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Wall below server handsink peeling. Repair to be smooth, non absorbent, and easily cleanable. CORRECTED3. Paint chipping over main handsink and on cooks line. Remove chipping paint and repair to be smooth, non absorbent, and easily cleanable.4. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.5. Grout missing in floor tiles below front handsink and by the ice machine. Provide.6. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.7. Water pooling by dish machine in corner. Repair floor so water does not pool in corner.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attatch equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan gaurds soiled in produce walk in cooler. Clean.2. Wall by dishmachine entrance is soiled. Clean and replace soiled silicone caulk.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attatch equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan gaurds soiled in produce walk in cooler. Clean.2. Wall by dishmachine entrance is soiled. Clean and replace soiled silicone caulk.
    Location: Kitchen
  • Wiping cloths / no other purpose
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Using cloth towel below cutting board. Discontinue.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Improper thawing of chicken, chicken left sitting out on ice cream freezer. Thaw in an approved manner.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair.3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair.3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Kitchen
    Equipment: -
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed. CORRECTED2. Door release inside walk in cooler (produce) is broken. Repair.3. Ice build on bottom of main walk in cooler. Remove and repair CORRECTED.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Kitchen
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Condensation on cooling unit in 2 door true cooler. Repair.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Wait staff area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in dry stock room. Provide guard.
    Location: Dry storage
    Equipment: -
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink at entrance to dish area is leaking. Repair.
    Location: Dish machine area
    Equipment: Prep sink
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining the stove. Remove and clean as needed.2. Cloth towel in bottom of fryer. Remove and repair as needed.
    Location: Cook line
    Equipment: Stove
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop handle down in ice. Store handle out of ice. CORRECTED.
    Location: Service counter
    Equipment: Soda machine
 09/20/2013Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Spray bottles were not labeled in bar area. Please all toxic chemical bottles.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.
    Location: Dish machine area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.
    Location: Service counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Walk-in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Handsink soiled in service area. Clean.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Pitcher and spray bottle stored on handsink. Do not store anything in or on handsinks.
    Location: Bar
    Equipment: Hand sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: Handsink by the ice machine not getting hot fast enough. Repair.
    Location: Prep area
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Duck tape on ice machine. Remove duck tape.
    Location: Service counter
    Equipment: Soda machine
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cups stored on floor in dry storage. Store 6 inches off the floor.
    Location: Dry storage
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Carborator on floor in the bar. Store 6 inches off the floor for easier cleaning.
    Location: Bar
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops sitting in floor. Hang to air dry.
    Location: Kitchen (back)
  • Utility lines installed
    Utility service lines obstruct proper cleaning.
    Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
    Comments: Soda lines are on the floor near soda unit. Store 6 inches off of floor.
    Location: Service counter
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Wall below server handsink peeling. Repair to be smooth, non absorbent, and easily cleanable.3. Paint chipping over main handsink. Remove chipping paint and repair to be smooth, non absorbent, and easily cleanable.4. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.5. Grout missing in floor tiles below front handsink and by the ice machine. Provide.6. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Wall below server handsink peeling. Repair to be smooth, non absorbent, and easily cleanable.3. Paint chipping over main handsink. Remove chipping paint and repair to be smooth, non absorbent, and easily cleanable.4. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.5. Grout missing in floor tiles below front handsink and by the ice machine. Provide.6. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.
    Location: Service counter
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Wall below server handsink peeling. Repair to be smooth, non absorbent, and easily cleanable.3. Paint chipping over main handsink. Remove chipping paint and repair to be smooth, non absorbent, and easily cleanable.4. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.5. Grout missing in floor tiles below front handsink and by the ice machine. Provide.6. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attatch equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan gaurds soiled in produce walk in cooler. Clean.2. Wall by dishmachine entrance is soiled. Clean and replace soile silicone caulk.
    Location: Walk-in cooler
  • Wiping cloths / no other purpose
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Using cloth towel below cutting board. Discontinue.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Improper thawing of chicken, chicken left sitting out on ice cream freezer. Thaw in an approved manner.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed.2. Door release inside walk in cooler (produce) is broken. Repair.3. Ice build on bottom of main walk in cooler. Remove and repair.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed.2. Door release inside walk in cooler (produce) is broken. Repair.3. Ice build on bottom of main walk in cooler. Remove and repair.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Walk-in cooler
    Equipment: -
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Condensation on cooling unit in 2 door true cooler. Repair.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Wait staff area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in dry stock room. Provide guard.
    Location: Dry storage
    Equipment: -
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining the stove. Remove and clean as needed.2. Cloth towel in bottom of fryer. Remove and repair as needed.
    Location: Cook line
    Equipment: Stove
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop handle down in ice. Store handle out of ice. CORRECTED.
    Location: Service counter
    Equipment: Soda machine
 09/18/2013Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Spray bottles were not labeled in bar area. Please all toxic chemical bottles.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.
    Location: Dish machine area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present in cook line, dishmachine area, and service area. Exterminate.
    Location: Service counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener soiled. Clean regularly.2. Shelves soiled in walk in cooler (produce). Clean where needed.
    Location: Walk-in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Handsink soiled in service area. Clean.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Pitcher and spray bottle stored on handsink. Do not store anything in or on handsinks.
    Location: Bar
    Equipment: Hand sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: Handsink by the ice machine not getting hot fast enough. Repair.
    Location: Prep area
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Duck tape on ice machine. Remove duck tape.
    Location: Service counter
    Equipment: Soda machine
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cups stored on floor in dry storage. Store 6 inches off the floor.
    Location: Dry storage
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Carborator on floor in the bar. Store 6 inches off the floor for easier cleaning.
    Location: Bar
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops sitting in floor. Hang to air dry.
    Location: Kitchen (back)
  • Utility lines installed
    Utility service lines obstruct proper cleaning.
    Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
    Comments: Soda lines are on the floor near soda unit. Store 6 inches off of floor.
    Location: Service counter
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Wall below server handsink peeling. Repair to be smooth, non absorbent, and easily cleanable.3. Paint chipping over main handsink. Remove chipping paint and repair to be smooth, non absorbent, and easily cleanable.4. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.5. Grout missing in floor tiles below front handsink and by the ice machine. Provide.6. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Wall below server handsink peeling. Repair to be smooth, non absorbent, and easily cleanable.3. Paint chipping over main handsink. Remove chipping paint and repair to be smooth, non absorbent, and easily cleanable.4. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.5. Grout missing in floor tiles below front handsink and by the ice machine. Provide.6. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.
    Location: Service counter
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water pooling under floor tiles by drains by dishmachine. Remove water and repair.2. Wall below server handsink peeling. Repair to be smooth, non absorbent, and easily cleanable.3. Paint chipping over main handsink. Remove chipping paint and repair to be smooth, non absorbent, and easily cleanable.4. Floor at entrance in walk in freezer is broken. Repair to be smooth, non absorbent, and easily cleanable.5. Grout missing in floor tiles below front handsink and by the ice machine. Provide.6. Cove molding is loose from wall below dishmachine drainboard by one bay sink. Secure to wall.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attatch equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan gaurds soiled in produce walk in cooler. Clean.2. Wall by dishmachine entrance is soiled. Clean and replace soile silicone caulk.
    Location: Walk-in cooler
  • Wiping cloths / no other purpose
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Using cloth towel below cutting board. Discontinue.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Improper thawing of chicken, chicken left sitting out on ice cream freezer. Thaw in an approved manner.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed.2. Door release inside walk in cooler (produce) is broken. Repair.3. Ice build on bottom of main walk in cooler. Remove and repair.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth towel in keg cooler. Remove and repair unit as needed.2. Door release inside walk in cooler (produce) is broken. Repair.3. Ice build on bottom of main walk in cooler. Remove and repair.4. Ice build on the cooling unit of walk in freezer dripping on food. Remove ice, repair unit, do not store food below dripping unit.
    Location: Walk-in cooler
    Equipment: -
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Condensation on cooling unit in 2 door true cooler. Repair.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean ice cream freezer lid where raw chicken was.2. Shelves soiled in 2 door cooler at the end of serving line. Clean.
    Location: Wait staff area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in dry stock room. Provide guard.
    Location: Dry storage
    Equipment: -
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Foil lining the stove. Remove and clean as needed.2. Cloth towel in bottom of fryer. Remove and repair as needed.
    Location: Cook line
    Equipment: Stove
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop handle down in ice. Store handle out of ice. CORRECTED.
    Location: Service counter
    Equipment: Soda machine
 09/10/2013Routine
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Please provide no smoking within 8 ft of doorway signs per state law.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Shredded cheese on top of ice at 56 deg F. Make sure to surround product with ice to keep all of the product at 41 deg F or below. 2. Butter at room temperature. Keep at 41 deg F or below.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in kitchen on cooks line and in server area. Exterminate CORRECTED2. Gnats at dish machine area. Exterminate.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in kitchen on cooks line and in server area. Exterminate CORRECTED2. Gnats at dish machine area. Exterminate.
    Location: Service counter
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in kitchen on cooks line and in server area. Exterminate CORRECTED2. Gnats at dish machine area. Exterminate.
    Location: Dish machine area
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Cheese not date marked in 2 door true cooler on cooks line. Please date mark with 7 day disposal date.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink is heavily soiled. Clean and use only for hand washing.
    Location: Service counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Floor drain backing up when using server area hand sink. Repair to drain freely. CORRECTED
    Location: Service counter
    Equipment: -
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of to go containers on the floor in stock room. Please store 6 inches off the floor.
    Location: Dry storage
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk food containers.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead ants in corner and behind unused 2 door cooler by pizza oven. Remove.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Clean trash cans.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall around plumbing where garbage disposal was. Repair or provide access panel. Make repair smooth, non absorbent and easy to clean.2. Repair floor so water does not pool in corner by dish machine. CORRECTED3. Wall panel loose at left entrance side of walk in produce cooler. Secure to wall. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar. CORRECTEDSERVER AREA1. Clean floor by soda boxes in server area. CORRECTEDKITCHEN 1. Clean floor in dish area below one bay sink and remove standing water. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar. CORRECTEDSERVER AREA1. Clean floor by soda boxes in server area. CORRECTEDKITCHEN 1. Clean floor in dish area below one bay sink and remove standing water. CORRECTED
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar. CORRECTEDSERVER AREA1. Clean floor by soda boxes in server area. CORRECTEDKITCHEN 1. Clean floor in dish area below one bay sink and remove standing water. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels used with spray bottle cleaner. Discontinue. Store cloth towels when wet in sanitizer solution. USe paper towels with spray bottles at bar and server area.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels used with spray bottle cleaner. Discontinue. Store cloth towels when wet in sanitizer solution. USe paper towels with spray bottles at bar and server area.
    Location: Service counter
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer broken in 2 glass door true cooler near cooks line. Replace.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water dripping from top of 2 glass door true cooler. Repair so fluid does not drip on food. 2. Leak below ice machine. repair.3. Rusted shelving in main walk in cooler. Recoat, replate or replace. Note: New shelving ordered4. Walk in freezer has ice pooling on electrical box. Remove ice and repair.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. CORRECTED2. Clean bread rack by back kitchen hand sink. (blood spill) CORRECTED3. Clean bulk food containers. CORRECTED4. Clean door tracks of 2 door coke cooler in server area.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. CORRECTED2. Clean bread rack by back kitchen hand sink. (blood spill) CORRECTED3. Clean bulk food containers. CORRECTED4. Clean door tracks of 2 door coke cooler in server area.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. CORRECTED2. Clean bread rack by back kitchen hand sink. (blood spill) CORRECTED3. Clean bulk food containers. CORRECTED4. Clean door tracks of 2 door coke cooler in server area.
    Location: Service counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Out of paper towels or battery out at back kitchen hand sink paper towel dispenser. Provide paper towels or battery.2. No paper towels at server area hand sink. Provide.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Out of paper towels or battery out at back kitchen hand sink paper towel dispenser. Provide paper towels or battery.2. No paper towels at server area hand sink. Provide.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leaks below 1 bay sink with sprayer arm in dish machine area. Repair. 2. Leak at sprayer arm in dish machine area. Repair. CORRECTED3. Leak below dish machine. Repair. CORRECTED4. Leak at garden hose below prep sink. Repair. CORRECTED
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Remove wood block below unused 2 door cooler by pizza oven. Note: floor drain cover ordered. 2. Cinder block holding up gas line on cooks line. Remove. Provide durable and easily cleanable support. CORRECTED
    Location: Kitchen
 05/14/2013Recheck
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Please provide no smoking within 8 ft of doorway signs per state law.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Shredded cheese on top of ice at 56 deg F. Make sure to surround product with ice to keep all of the product at 41 deg F or below. 2. Butter at room temperature. Keep at 41 deg F or below.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in kitchen on cooks line and in server area. Exterminate CORRECTED2. Gnats at dish machine area. Exterminate.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in kitchen on cooks line and in server area. Exterminate CORRECTED2. Gnats at dish machine area. Exterminate.
    Location: Service counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in kitchen on cooks line and in server area. Exterminate CORRECTED2. Gnats at dish machine area. Exterminate.
    Location: Dish machine area
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Cheese not date marked in 2 door true cooler on cooks line. Please date mark with 7 day disposal date.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink is heavily soiled. Clean and use only for hand washing.
    Location: Service counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Floor drain backing up when using server area hand sink. Repair to drain freely. CORRECTED
    Location: Service counter
    Equipment: -
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of to go containers on the floor in stock room. Please store 6 inches off the floor.
    Location: Dry storage
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk food containers.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead ants in corner and behind unused 2 door cooler by pizza oven. Remove.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Clean trash cans.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall around plumbing where garbage disposal was. Repair or provide access panel. Make repair smooth, non absorbent and easy to clean.2. Repair floor so water does not pool in corner by dish machine. CORRECTED3. Wall panel loose at left entrance side of walk in produce cooler. Secure to wall. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall around plumbing where garbage disposal was. Repair or provide access panel. Make repair smooth, non absorbent and easy to clean.2. Repair floor so water does not pool in corner by dish machine. CORRECTED3. Wall panel loose at left entrance side of walk in produce cooler. Secure to wall. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar. CORRECTEDSERVER AREA1. Clean floor by soda boxes in server area. CORRECTEDKITCHEN 1. Clean floor in dish area below one bay sink and remove standing water. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar. CORRECTEDSERVER AREA1. Clean floor by soda boxes in server area. CORRECTEDKITCHEN 1. Clean floor in dish area below one bay sink and remove standing water. CORRECTED
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar. CORRECTEDSERVER AREA1. Clean floor by soda boxes in server area. CORRECTEDKITCHEN 1. Clean floor in dish area below one bay sink and remove standing water. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels used with spray bottle cleaner. Discontinue. Store cloth towels when wet in sanitizer solution. USe paper towels with spray bottles at bar and server area.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels used with spray bottle cleaner. Discontinue. Store cloth towels when wet in sanitizer solution. USe paper towels with spray bottles at bar and server area.
    Location: Service counter
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer broken in 2 glass door true cooler near cooks line. Replace.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water dripping from top of 2 glass door true cooler. Repair so fluid does not drip on food. 2. Leak below ice machine. repair.3. Rusted shelving in main walk in cooler. Recoat, replate or replace. Note: New shelving ordered4. Walk in freezer has ice pooling on electrical box. Remove ice and repair.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. CORRECTED2. Clean bread rack by back kitchen hand sink. (blood spill) CORRECTED3. Clean bulk food containers. CORRECTED4. Clean door tracks of 2 door coke cooler in server area.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. CORRECTED2. Clean bread rack by back kitchen hand sink. (blood spill) CORRECTED3. Clean bulk food containers. CORRECTED4. Clean door tracks of 2 door coke cooler in server area.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. CORRECTED2. Clean bread rack by back kitchen hand sink. (blood spill) CORRECTED3. Clean bulk food containers. CORRECTED4. Clean door tracks of 2 door coke cooler in server area.
    Location: Service counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Out of paper towels or battery out at back kitchen hand sink paper towel dispenser. Provide paper towels or battery.2. No paper towels at server area hand sink. Provide.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leaks below 1 bay sink with sprayer arm in dish machine area. Repair. 2. Leak at sprayer arm in dish machine area. Repair. CORRECTED3. Leak below dish machine. Repair. CORRECTED4. Leak at garden hose below prep sink. Repair. CORRECTED
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leaks below 1 bay sink with sprayer arm in dish machine area. Repair. 2. Leak at sprayer arm in dish machine area. Repair. CORRECTED3. Leak below dish machine. Repair. CORRECTED4. Leak at garden hose below prep sink. Repair. CORRECTED
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Remove wood block below unused 2 door cooler by pizza oven. Note: floor drain cover ordered. 2. Cinder block holding up gas line on cooks line. Remove. Provide durable and easily cleanable support. CORRECTED
    Location: Kitchen
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Remove wood block below unused 2 door cooler by pizza oven. Note: floor drain cover ordered. 2. Cinder block holding up gas line on cooks line. Remove. Provide durable and easily cleanable support. CORRECTED
    Location: Kitchen
 05/13/2013Recheck
No violation noted during this evaluation. 04/23/2013Non-Illness Complaint
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Please provide no smoking within 8 ft of doorway signs per state law.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Shredded cheese on top of ice at 56 deg F. Make sure to surround product with ice to keep all of the product at 41 deg F or below. 2. Butter at room temperature. Keep at 41 deg F or below.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in kitchen on cooks line and in server area. Exterminate CORRECTED2. Gnats at dish machine area. Exterminate.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in kitchen on cooks line and in server area. Exterminate CORRECTED2. Gnats at dish machine area. Exterminate.
    Location: Service counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats in kitchen on cooks line and in server area. Exterminate CORRECTED2. Gnats at dish machine area. Exterminate.
    Location: Dish machine area
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Cheese not date marked in 2 door true cooler on cooks line. Please date mark with 7 day disposal date.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink is heavily soiled. Clean and use only for hand washing.
    Location: Service counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Floor drain backing up when using server area hand sink. Repair to drain freely. CORRECTED
    Location: Service counter
    Equipment: -
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of to go containers on the floor in stock room. Please store 6 inches off the floor.
    Location: Dry storage
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk food containers.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead ants in corner and behind unused 2 door cooler by pizza oven. Remove.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Clean trash cans.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall around plumbing where garbage disposal was. Repair or provide access panel. Make repair smooth, non absorbent and easy to clean.2. Repair floor so water does not pool in corner by dish machine. CORRECTED3. Wall panel loose at left entrance side of walk in produce cooler. Secure to wall. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall around plumbing where garbage disposal was. Repair or provide access panel. Make repair smooth, non absorbent and easy to clean.2. Repair floor so water does not pool in corner by dish machine. CORRECTED3. Wall panel loose at left entrance side of walk in produce cooler. Secure to wall. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar. CORRECTEDSERVER AREA1. Clean floor by soda boxes in server area. CORRECTEDKITCHEN 1. Clean floor in dish area below one bay sink and remove standing water. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar. CORRECTEDSERVER AREA1. Clean floor by soda boxes in server area. CORRECTEDKITCHEN 1. Clean floor in dish area below one bay sink and remove standing water. CORRECTED
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar. CORRECTEDSERVER AREA1. Clean floor by soda boxes in server area. CORRECTEDKITCHEN 1. Clean floor in dish area below one bay sink and remove standing water. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels used with spray bottle cleaner. Discontinue. Store cloth towels when wet in sanitizer solution. USe paper towels with spray bottles at bar and server area.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels used with spray bottle cleaner. Discontinue. Store cloth towels when wet in sanitizer solution. USe paper towels with spray bottles at bar and server area.
    Location: Service counter
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer broken in 2 glass door true cooler near cooks line. Replace.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water dripping from top of 2 glass door true cooler. Repair so fluid does not drip on food. 2. Leak below ice machine. repair.3. Rusted shelving in main walk in cooler. Recoat, replate or replace. Note: New shelving ordered4. Walk in freezer has ice pooling on electrical box. Remove ice and repair.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. CORRECTED2. Clean bread rack by back kitchen hand sink. (blood spill) CORRECTED3. Clean bulk food containers. CORRECTED4. Clean door tracks of 2 door coke cooler in server area.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. CORRECTED2. Clean bread rack by back kitchen hand sink. (blood spill) CORRECTED3. Clean bulk food containers. CORRECTED4. Clean door tracks of 2 door coke cooler in server area.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. CORRECTED2. Clean bread rack by back kitchen hand sink. (blood spill) CORRECTED3. Clean bulk food containers. CORRECTED4. Clean door tracks of 2 door coke cooler in server area.
    Location: Service counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Out of paper towels or battery out at back kitchen hand sink paper towel dispenser. Provide paper towels or battery.2. No paper towels at server area hand sink. Provide.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leaks below 1 bay sink with sprayer arm in dish machine area. Repair. 2. Leak at sprayer arm in dish machine area. Repair. CORRECTED3. Leak below dish machine. Repair. CORRECTED4. Leak at garden hose below prep sink. Repair. CORRECTED
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leaks below 1 bay sink with sprayer arm in dish machine area. Repair. 2. Leak at sprayer arm in dish machine area. Repair. CORRECTED3. Leak below dish machine. Repair. CORRECTED4. Leak at garden hose below prep sink. Repair. CORRECTED
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Remove wood block below unused 2 door cooler by pizza oven. Note: floor drain cover ordered. 2. Cinder block holding up gas line on cooks line. Remove. Provide durable and easily cleanable support. CORRECTED
    Location: Kitchen
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Remove wood block below unused 2 door cooler by pizza oven. Note: floor drain cover ordered. 2. Cinder block holding up gas line on cooks line. Remove. Provide durable and easily cleanable support. CORRECTED
    Location: Kitchen
 04/22/2013Recheck
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Please provide no smoking within 8 ft of doorway signs per state law.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Shredded cheese on top of ice at 56 deg F. Make sure to surround product with ice to keep all of the product at 41 deg F or below. 2. Butter at room temperature. Keep at 41 deg F or below.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen on cooks line, in server area and dish machine area. Exterminate.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen on cooks line, in server area and dish machine area. Exterminate.
    Location: Service counter
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Cheese not date marked in 2 door true cooler on cooks line. Please date mark with 7 day disposal date.
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink is heavily soiled. Clean and use only for hand washing.
    Location: Service counter
  • Plumbing system / repair (Critical) (corrected on site)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Floor drain backing up when using server area hand sink. Repair to drain freely. CORRECTED
    Location: Service counter
    Equipment: -
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of to go containers on the floor in stock room. Please store 6 inches off the floor.
    Location: Dry storage
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk food containers.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead ants in corner and behind unused 2 door cooler by pizza oven. Remove.
    Location: Kitchen
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Clean trash cans.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall around plumbing where garbage disposal was. Repair or provide access panel. Make repair smooth, non absorbent and easy to clean.2. Repair floor so water does not pool in corner by dish machine. 3. Wall panel loose at left entrance side of walk in produce cooler. Secure to wall.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar.SERVER AREA1. Clean floor by soda boxes in server area. KITCHEN 1. Clean floor in dish area below one bay sink and remove standing water.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor-wall junctions at bar. 2. Clean floor by soda lines at bar.SERVER AREA1. Clean floor by soda boxes in server area. KITCHEN 1. Clean floor in dish area below one bay sink and remove standing water.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels used with spray bottle cleaner. Discontinue. Store cloth towels when wet in sanitizer solution. USe paper towels with spray bottles at bar and server area.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels used with spray bottle cleaner. Discontinue. Store cloth towels when wet in sanitizer solution. USe paper towels with spray bottles at bar and server area.
    Location: Service counter
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer broken in 2 glass door true cooler near cooks line. Replace.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water dripping from top of 2 glass door true cooler. Repair so fluid does not drip on food. 2. Leak below ice machine. repair.3. Rusted shelving in main walk in cooler. Recoat, replate or replace.4. Walk in freezer has ice pooling on electrical box. Remove ice and repair.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. 2. Clean bread rack by back kitchen hand sink. (blood spill)3. Clean bulk food containers.4. Clean door tracks of 2 door coke cooler in server area.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. 2. Clean bread rack by back kitchen hand sink. (blood spill)3. Clean bulk food containers.4. Clean door tracks of 2 door coke cooler in server area.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean all plastic rolling carts in bar and kitchen areas. 2. Clean bread rack by back kitchen hand sink. (blood spill)3. Clean bulk food containers.4. Clean door tracks of 2 door coke cooler in server area.
    Location: Service counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Out of paper towels or battery out at back kitchen hand sink paper towel dispenser. Provide paper towels or battery.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leaks below both 1 bay sinks in dish machine area. Repair. 2. Leak at sprayer arm in dish machine area. Repair. 3. Leak below dish machine. Repair.4. Leak at garden hose below prep sink. Repair.
    Location: Kitchen
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Remove wood block below unused 2 door cooler by pizza oven.2. Cinder block holding up gas line on cooks line. Remove. Provide durable and easily cleanable support.
    Location: Kitchen
 04/15/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Batter used to drip raw chicken/fish at room temperature at 56 deg F. Hold at 41 deg F or below. Disposed of at time of inspection.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, at server area, in kitchen through out but especially by dish machine. Exterminate.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, at server area, in kitchen through out but especially by dish machine. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Bottle of Montezuma Blue (3/4 full) and almost empty bottle of Sour apple pucker with gnats in them. Disposed of at time of inspection.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Utensil container at bar soiled. Clean and clean utensils.
    Location: Bar
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Chemical bottle and cloth towels on hand sink at bar. Remove. Do not store anything in or on hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out kitchen, in dry stock room and in silverware room. Please provide.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding loose in dry stock room. Secure to wall.2. Cove molding missing in silverware room. Provide. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair ceiling over cooks line to be smooth, non absorbent and easily cleanable. 3. Repair floor of main walk in cooler to be smooth, non absorbent and easily cleanable. Epoxy has broken up.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor below and around carborator at bar.2. Clean fan guard in walk in produce cooler. 3. Clean all floor drains in bar and kitchen areas.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor below and around carborator at bar.2. Clean fan guard in walk in produce cooler. 3. Clean all floor drains in bar and kitchen areas.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood cutting board at bar. Remove from facility.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.3. Replace rusted fan guard in main walk in cooler. 4. Remove/ replace broken garbage disposal to help eliminate gnats.
    Location: Kitchen
    Equipment: True cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.3. Replace rusted fan guard in main walk in cooler. 4. Remove/ replace broken garbage disposal to help eliminate gnats.
    Location: Kitchen
    Equipment: Walk in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.3. Replace rusted fan guard in main walk in cooler. 4. Remove/ replace broken garbage disposal to help eliminate gnats.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.3. Replace rusted fan guard in main walk in cooler. 4. Remove/ replace broken garbage disposal to help eliminate gnats.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Bar
    Equipment: Keg cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Bar
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Provide light guards where missing through out kitchen.
    Location: Kitchen
 02/01/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Batter used to drip raw chicken/fish at room temperature at 56 deg F. Hold at 41 deg F or below. Disposed of at time of inspection.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, at server area, in kitchen through out but especially by dish machine. Exterminate.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, at server area, in kitchen through out but especially by dish machine. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Bottle of Montezuma Blue (3/4 full) and almost empty bottle of Sour apple pucker with gnats in them. Disposed of at time of inspection.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Utensil container at bar soiled. Clean and clean utensils.
    Location: Bar
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Chemical bottle and cloth towels on hand sink at bar. Remove. Do not store anything in or on hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out kitchen, in dry stock room and in silverware room. Please provide.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding loose in dry stock room. Secure to wall.2. Cove molding missing in silverware room. Provide. CORRECTED
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding loose in dry stock room. Secure to wall.2. Cove molding missing in silverware room. Provide. CORRECTED
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair ceiling over cooks line to be smooth, non absorbent and easily cleanable. 3. Repair floor of main walk in cooler to be smooth, non absorbent and easily cleanable. Epoxy has broken up.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor below and around carborator at bar.2. Clean fan guard in walk in produce cooler. 3. Clean all floor drains in bar and kitchen areas.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor below and around carborator at bar.2. Clean fan guard in walk in produce cooler. 3. Clean all floor drains in bar and kitchen areas.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood cutting board at bar. Remove from facility.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.3. Replace rusted fan guard in main walk in cooler. 4. Remove/ replace broken garbage disposal to help eliminate gnats.
    Location: Kitchen
    Equipment: True cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.3. Replace rusted fan guard in main walk in cooler. 4. Remove/ replace broken garbage disposal to help eliminate gnats.
    Location: Kitchen
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.3. Replace rusted fan guard in main walk in cooler. 4. Remove/ replace broken garbage disposal to help eliminate gnats.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.3. Replace rusted fan guard in main walk in cooler. 4. Remove/ replace broken garbage disposal to help eliminate gnats.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Bar
    Equipment: Keg cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Provide light guards where missing through out kitchen.
    Location: Kitchen
 01/03/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Batter used to drip raw chicken/fish at room temperature at 56 deg F. Hold at 41 deg F or below. Disposed of at time of inspection.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, at server area, in kitchen through out but especially by dish machine. Exterminate.
    Location: Bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, at server area, in kitchen through out but especially by dish machine. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Bottle of Montezuma Blue (3/4 full) and almost empty bottle of Sour apple pucker with gnats in them. Disposed of at time of inspection.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Utensil container at bar soiled. Clean and clean utensils.
    Location: Bar
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Chemical bottle and cloth towels on hand sink at bar. Remove. Do not store anything in or on hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out kitchen, in dry stock room and in silverware room. Please provide.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding loose in dry stock room. Secure to wall.2. Cove molding missing in silverware room. Provide. CORRECTED
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding loose in dry stock room. Secure to wall.2. Cove molding missing in silverware room. Provide. CORRECTED
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair ceiling over cooks line to be smooth, non absorbent and easily cleanable. 2. Replace rusted fan guard in main walk in cooler. 3. Repair floor of main walk in cooler to be smooth, non absorbent and easily cleanable. Epoxy has broken up.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor below and around carborator at bar.2. Clean fan guard in walk in produce cooler. 3. Clean all floor drains in bar and kitchen areas.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor below and around carborator at bar.2. Clean fan guard in walk in produce cooler. 3. Clean all floor drains in bar and kitchen areas.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood cutting board at bar. Remove from facility.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.
    Location: Kitchen
    Equipment: True cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Bar
    Equipment: Keg cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Bar
 12/06/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Batter used to drip raw chicken/fish at room temperature at 56 deg F. Hold at 41 deg F or below. Disposed of at time of inspection.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, at server area, in kitchen through out but especially by dish machine. Exterminate.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, at server area, in kitchen through out but especially by dish machine. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Bottle of Montezuma Blue (3/4 full) and almost empty bottle of Sour apple pucker with gnats in them. Disposed of at time of inspection.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Utensil container at bar soiled. Clean and clean utensils.
    Location: Bar
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Chemical bottle and cloth towels on hand sink at bar. Remove. Do not store anything in or on hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out kitchen, in dry stock room and in silverware room. Please provide.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding loose in dry stock room. Secure to wall.2. Cove molding missing in silverware room. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair ceiling over cooks line to be smooth, non absorbent and easily cleanable. 2. Replace rusted fan guard in main walk in cooler. 3. Repair floor of main walk in cooler to be smooth, non absorbent and easily cleanable. Epoxy has broken up.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor below and around carborator at bar.2. Clean fan guard in walk in produce cooler. 3. Clean all floor drains in bar and kitchen areas.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor below and around carborator at bar.2. Clean fan guard in walk in produce cooler. 3. Clean all floor drains in bar and kitchen areas.
    Location: Kitchen
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood cutting board at bar. Remove from facility.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.
    Location: Kitchen
    Equipment: True cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Bar
    Equipment: Keg cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Bar
 11/27/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Batter used to drip raw chicken/fish at room temperature at 56 deg F. Hold at 41 deg F or below. Disposed of at time of inspection.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, at server area, in kitchen through out but especially by dish machine. Exterminate.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, at server area, in kitchen through out but especially by dish machine. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Bottle of Montezuma Blue (3/4 full) and almost empty bottle of Sour apple pucker with gnats in them. Disposed of at time of inspection.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Utensil container at bar soiled. Clean and clean utensils.
    Location: Bar
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Chemical bottle and cloth towels on hand sink at bar. Remove. Do not store anything in or on hand sinks.
    Location: Bar
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out kitchen, in dry stock room and in silverware room. Please provide.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding loose in dry stock room. Secure to wall.2. Cove molding missing in silverware room. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair ceiling over cooks line to be smooth, non absorbent and easily cleanable. 2. Replace rusted fan guard in main walk in cooler. 3. Repair floor of main walk in cooler to be smooth, non absorbent and easily cleanable. Epoxy has broken up.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor below and around carborator at bar.2. Clean fan guard in walk in produce cooler. 3. Clean all floor drains in bar and kitchen areas.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor below and around carborator at bar.2. Clean fan guard in walk in produce cooler. 3. Clean all floor drains in bar and kitchen areas.
    Location: Kitchen
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood cutting board at bar. Remove from facility.
    Location: Bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.
    Location: Kitchen
    Equipment: True cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gaskets worn on 2 door true cooler. Replace.2. Ice on walk in freezer drip pan. remove ice and repair.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Bar
    Equipment: Keg cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Spill inside keg cooler. Clean.2. Clean all trash cans to help eliminate breeding area for gnats.3. Clean all floor mats to help eliminate breeding area for gnats.
    Location: Bar
 11/19/2012Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cord at bar entrance to cooler. Remove extension cord.
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Home use RAID on prep table and in dish machine area. Remove. Use only approved pesticides.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Exterminate
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink is soiled. Please clean.
    Location: Service counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water at back kitchen hand sink. Repair.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out entire kitchen and in dry stock room. Replace or repair all lights.Finish replacing lights or repairing electrical in back kitchen and stock room. Note: New balist ordered
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out entire kitchen and in dry stock room. Replace or repair all lights.Finish replacing lights or repairing electrical in back kitchen and stock room. Note: New balist ordered
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Bar entrance has a ceiling tile out over dishes. Place ceiling tile. CORRECTED2. Ceiling in disrepair in kitchen over prep table and against wall. Repair all ceiling areas in kitchen to smooth, non absorbent, easily cleanable state.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Bar entrance has a ceiling tile out over dishes. Place ceiling tile. CORRECTED2. Ceiling in disrepair in kitchen over prep table and against wall. Repair all ceiling areas in kitchen to smooth, non absorbent, easily cleanable state.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean wall in stock room behind spices.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Soap dispenser at front kitchen hand sink is leaking. Replace. Note: ORDERED NEW SOAP DISPENSER2. Food below ice drip in walk in freezer. Remove ice. Repair unit. Do not store food below ice drip.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Note: hot water takes approximately 5 minutes to reach back kitchen hand sink. Provide separate water heater, insta-hot, or heating coils, etc to acheive hot water in timely manner for hand washing.
    Location: Kitchen
    Equipment: Hand sink
 07/17/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cord at bar entrance to cooler. Remove extension cord.
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Home use RAID on prep table and in dish machine area. Remove. Use only approved pesticides.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Exterminate
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink is soiled. Please clean.
    Location: Service counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water at back kitchen hand sink. Repair.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out entire kitchen and in dry stock room. Replace or repair all lights.Finish replacing lights or repairing electrical in back kitchen and stock room. Note: New balist ordered
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out entire kitchen and in dry stock room. Replace or repair all lights.Finish replacing lights or repairing electrical in back kitchen and stock room. Note: New balist ordered
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Bar entrance has a ceiling tile out over dishes. Place ceiling tile. CORRECTED2. Ceiling in disrepair in kitchen over prep table and against wall. Repair all ceiling areas in kitchen to smooth, non absorbent, easily cleanable state.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Bar entrance has a ceiling tile out over dishes. Place ceiling tile. CORRECTED2. Ceiling in disrepair in kitchen over prep table and against wall. Repair all ceiling areas in kitchen to smooth, non absorbent, easily cleanable state.
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean wall in stock room behind spices.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Soap dispenser at front kitchen hand sink is leaking. Replace. Note: ORDERED NEW SOAP DISPENSER2. Food below ice drip in walk in freezer. Remove ice. Repair unit. Do not store food below ice drip.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Note: hot water takes approximately 5 minutes to reach back kitchen hand sink. Provide separate water heater, insta-hot, or heating coils, etc to acheive hot water in timely manner for hand washing.
    Location: Kitchen
    Equipment: Hand sink
 07/10/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cord at bar entrance to cooler. Remove extension cord.
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Home use RAID on prep table and in dish machine area. Remove. Use only approved pesticides.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, dish area and by ice cream freezer in main kitchen. Exterminate.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, dish area and by ice cream freezer in main kitchen. Exterminate.
    Location: Bar
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink is soiled. Please clean.
    Location: Service counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water at back kitchen hand sink. Repair.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out entire kitchen and in dry stock room. Replace or repair all lights.Finish replacing lights or repairing electrical in back kitchen and stock room.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out entire kitchen and in dry stock room. Replace or repair all lights.Finish replacing lights or repairing electrical in back kitchen and stock room.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Bar entrance has a ceiling tile out over dishes. Place ceiling tile. 2. Ceiling in disrepair in kitchen over prep table and against wall. Repair all ceiling areas in kitchen to smooth, non absorbent, easily cleanable state.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean wall in stock room behind spices.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Soap dispenser at front kitchen hand sink is leaking. Replace. Note: ORDERED NEW SOAP DISPENSER2. Food below ice drip in walk in freezer. Remove ice. Repair unit. Do not store food below ice drip.
    Location: Kitchen
 06/19/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cord at bar entrance to cooler. Remove extension cord.
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Home use RAID on prep table and in dish machine area. Remove. Use only approved pesticides.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, dish area and by ice cream freezer in main kitchen. Exterminate.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, dish area and by ice cream freezer in main kitchen. Exterminate.
    Location: Bar
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink is soiled. Please clean.
    Location: Service counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water at back kitchen hand sink. Repair.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out entire kitchen and in dry stock room. Replace or repair all lights.Finish replacing lights or repairing electrical in back kitchen and stock room.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out entire kitchen and in dry stock room. Replace or repair all lights.Finish replacing lights or repairing electrical in back kitchen and stock room.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Bar entrance has a ceiling tile out over dishes. Place ceiling tile. 2. Ceiling in disrepair in kitchen over prep table and against wall. Repair all ceiling areas in kitchen to smooth, non absorbent, easily cleanable state.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean wall in stock room behind spices.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Soap dispenser at front kitchen hand sink is leaking. Replace. Note: ORDERED NEW SOAP DISPENSER2. Food below ice drip in walk in freezer. Remove ice. Repair unit. Do not store food below ice drip.
    Location: Kitchen
 06/12/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cord at bar entrance to cooler. Remove extension cord.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, dish area and by ice cream freezer in main kitchen. Exterminate.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar, dish area and by ice cream freezer in main kitchen. Exterminate.
    Location: Bar
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Server area hand sink is soiled. Please clean.
    Location: Service counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water at back kitchen hand sink. Repair.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out through out entire kitchen and in dry stock room. Replace or repair all lights.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Bar entrance has a ceiling tile out over dishes. Place ceiling tile. 2. Ceiling in disrepair in kitchen over prep table and against wall. Repair all ceiling areas in kitchen to smooth, non absorbent, easily cleanable state.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean wall in stock room behind spices.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Soap dispenser at front kitchen hand sink is leaking. Replace.2. Food below ice drip in walk in freezer. Remove ice. Do not store food below ice drip.
    Location: Kitchen
 06/05/2012Routine
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flies.
    Location: Dish machine area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw eggs stored above other food - both locations.
    Location: Kitchen (back)
    Equipment: Produce walk in
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw eggs stored above other food - both locations.
    Location: Cook line
    Equipment: Upright cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Eliminate gaps around rear exit door.
    Location: Kitchen (back)
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Wait staff area
    Equipment: Upright cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Walk in produce cooler - gaps around door.Walk in freezer - ice buildup
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Walk in produce cooler - gaps around door.Walk in freezer - ice buildup
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: garbage disposer
    Location: Dish machine area
    Equipment: ------------ Miscellaneous -----------
  • Restroom doors open (corrected)
    Toilet room door(s) not kept closed.
    Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
    Location: Emp restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: In place sanitizer solution tested at 150ppm, ensure test strips provided go down to this reading. 1/27 ORDERED.
 01/27/2012Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flies.
    Location: Dish machine area
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw eggs stored above other food - both locations.
    Location: Kitchen (back)
    Equipment: Produce walk in
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw eggs stored above other food - both locations.
    Location: Cook line
    Equipment: Upright cooler
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Eliminate gaps around rear exit door.
    Location: Kitchen (back)
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Wait staff area
    Equipment: Upright cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Walk in produce cooler - gaps around door.Walk in freezer - ice buildup
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Walk in produce cooler - gaps around door.Walk in freezer - ice buildup
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: garbage disposer
    Location: Dish machine area
    Equipment: ------------ Miscellaneous -----------
  • Restroom doors open
    Toilet room door(s) not kept closed.
    Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
    Location: Emp restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: In place sanitizer solution tested at 150ppm, ensure test strips provided go down to this reading.
 01/20/2012Routine

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