September 10, 2009 (Routine)

• 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs stored over RTE foods in catering walk in.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observed food pans tightly covered in WIC's
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 1580 - Repeat The cutting board(s) throughout are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2000 C - Repeat Single service items observed unprotected from contamination. Observed styrofoam clam shells stored right side up at dessert prep station.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - The handwash station at the three bay sink is being used as a dump station. Observed employee dump ice from condiment container pan in this hand sink.
  The handwash facility identified above is to be used for washing hands only
• 3180 - Floors under and aroun equipment in both kitchens noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 05, 2009 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Shell eggs stored over produce.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburger stored over raw fish.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 A 2 - Corrected During Inspection Critical Repeat Sliced tomato cold holding at improper temperatures in the top of the salad prep unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

February 04, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. At salad prep table tomato and cucumber.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical Repeat Raw chicken in meat drawer,chili, and chicken dumplingsin walk-in cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach in refrigeration and the meat drawer is missing.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - Meat drawer and the walk-in cooler was observed in a state of disrepair and damaged. Not holding foods below 41 degrees
  Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

March 28, 2008 (Routine)

• 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0550 - In-use utensils improperly stored between use. Observed a plastic container without a handle stored directly in tuna salad.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0820 A 1 - Critical Rice hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical Food items in/on "topping" prep unit cold holding at improper temperatures. Food products with internal temperatures beteen 48-50F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Relocate potentially hazardous food items to another refrigerator unit capable of maintaing a temperature at or below 41F.
• 2020 - Forks at waitstation and bar area were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. This includes restrooms.
• 3170 - Bar wait staff counter unit is not maintained in good repair. Observed significant water damage to counter and backsplash portion.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 14, 2007 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1100 - Corrected During Inspection Critical The following equipment are in poor repair and are no longer considered easily cleanable: (1) Burnt yellow cutting board in the catering kitchen. (2) Torn spatula. (3) Cracked lexan container lids on the storage shelf..
  Replace the damaged equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: (1) Soda gun holder in the wait station (bar area).
  Maintain nonfood-contact surfaces of equipment clean.
• 1900 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine (in the main kitchen), equipment food-contact surfaces and utensils are not sanitized after cleaning. There was no detectable chlorine sanitizer residual.
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. In the meantime, utilize the dish machine in the catering kitchen.
• 2810 - Floor in the small walk-in cooler is not smooth and easily cleanable. There is rust accumulation.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2930 - The exterior door in the banquet storage room is not properly sealed. There is a large gap at the threshhold. The room is not protected against the entry of pests.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory near the catering walk-in cooler.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Repeat The following areas are noted in need of cleaning: (1) Floor beneath the cookline. (2) Floor inside the cabinets in the wait station nearest the banquet room.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 24, 2006 (Follow-up)

• 1580 - Repeat The cutting board along one of the prep units is scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2930 - Repeat The door to the outer opening (side) of the food establishment is not self-closing.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat The following areas were not maintained in good repair: a. Cracks in floor in tile at hand sink in back prep area. b. Floor surface in dry storage near dining area were damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 03, 2006 (Routine)

• 0610 - Repeat Boxes or containers of foods in walk-in freezers were stored directly on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the ice cream box.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1580 - Repeat The cutting board along one of the prep units is scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F. Insure solution not exceed 200 ppm.
• 1750 - Manufacturer containers such as Kosher spears and hard peeled eggs were observed reused for the storage of onion dip, french onion soup and fish in walk-in refrigerator.
  Discontinue the reuse of manufacturer containers for dip, soup and fish storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1780 - Corrected During Inspection Critical Equipment used for storage of clean utensils was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 1800 - Repeat The following equipment had accumulations of grime and debris: a. Hot water heater. b. Racks above mop sink and three-compartment sink. c. Fan on wall across from mechanical dishwashing machin.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2190 - Corrected During Inspection Water from the handwashing sink in the rest rooms was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2260 - Corrected During Inspection Critical Observed a hose attached to a faucet fixture at the outside area. The hose extended below the ground.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Hose was detached from faucet.
• 2930 - Repeat The door to the outer opening (side) of the food establishment is not self-closing.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Less than 50 foot candles of light was noted in the kitchen cooking/prep area. Less than 10 foot candles of light was noted in the walk-in refrigerator holding 5-gallon containers.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - The following areas were not maintained in good repair: a. Cracks in floor in tile at hand sink in back prep area. b. Floor surface in dry storage near dining area were damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following areas were in need of cleaning: a. The floor under metal shelves in one of the walk-in refrigerators. b. Wall across from mechanical diswashing machine. c. Floor under deep-fat fryer and grill.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3240 - Hand sink in back storage area in front of walk-in refrigerator was unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

February 25, 2005 (Follow-up)

February 25, 2005 (Follow-up)

February 25, 2005 (Follow-up)

February 10, 2005 (Routine)

• 0550 - Repeat In-use utensils (ice scoops) in ice bins were improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Repeat Boxes of food were stored directly on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical The following potentially hazardous foods were cold holding at improper temperatures: a. Hard-boiled eggs (47 F.) b. Crab Cakes (53 F.) c. Ham (46 F.) d. Rice (40 F./55 F.) e. Potatoes (47 F.) f. Crab Dip (47 F.) All items except the rice were prepared at noon today. (CORRECTED: (1) Rice was immediately discarded. (2) All other items were moved into another refrigerator.)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Repair unit prior to reuse.
• 1060 - Metal shelves in one of the walk-in refrigerators had corroded shelves.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - Repeat Cracks in customer counter at bar were not easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1580 - Repeat The cutting board at prep unit and individual one are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: a. Metal shelves in walk-in refrigerator. b. Top of chemical dishwashing machine in back kitchen. c., Fan in back kitchen and front kitchen.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Outer side doors of the food establishment are not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat The following areas are not maintained in good repair: a. Hole in wall under dishwashing machine at front kitchen. b. Paint peeling off wood at front dishwashing area. Painting may be an option.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 10, 2005 (Routine)

• 0550 - Repeat In-use utensils (ice scoops) in ice bins were improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Repeat Boxes of food were stored directly on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical The following potentially hazardous foods were cold holding at improper temperatures: a. Hard-boiled eggs (47 F.) b. Crab Cakes (53 F.) c. Ham (46 F.) d. Rice (40 F./55 F.) e. Potatoes (47 F.) f. Crab Dip (47 F.) All items except the rice were prepared at noon today. (CORRECTED: (1) Rice was immediately discarded. (2) All other items were moved into another refrigerator.)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Repair unit prior to reuse.
• 1060 - Metal shelves in one of the walk-in refrigerators had corroded shelves.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - Repeat Cracks in customer counter at bar were not easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1580 - Repeat The cutting board at prep unit and individual one are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: a. Metal shelves in walk-in refrigerator. b. Top of chemical dishwashing machine in back kitchen. c., Fan in back kitchen and front kitchen.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Outer side doors of the food establishment are not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat The following areas are not maintained in good repair: a. Hole in wall under dishwashing machine at front kitchen. b. Paint peeling off wood at front dishwashing area. Painting may be an option.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 10, 2005 (Routine)

• 0550 - Repeat In-use utensils (ice scoops) in ice bins were improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Repeat Boxes of food were stored directly on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical The following potentially hazardous foods were cold holding at improper temperatures: a. Hard-boiled eggs (47 F.) b. Crab Cakes (53 F.) c. Ham (46 F.) d. Rice (40 F./55 F.) e. Potatoes (47 F.) f. Crab Dip (47 F.) All items except the rice were prepared at noon today. (CORRECTED: (1) Rice was immediately discarded. (2) All other items were moved into another refrigerator.)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Repair unit prior to reuse.
• 1060 - Metal shelves in one of the walk-in refrigerators had corroded shelves.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - Repeat Cracks in customer counter at bar were not easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1580 - Repeat The cutting board at prep unit and individual one are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: a. Metal shelves in walk-in refrigerator. b. Top of chemical dishwashing machine in back kitchen. c., Fan in back kitchen and front kitchen.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Outer side doors of the food establishment are not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat The following areas are not maintained in good repair: a. Hole in wall under dishwashing machine at front kitchen. b. Paint peeling off wood at front dishwashing area. Painting may be an option.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 10, 2004 (Critical Procedures)

February 04, 2004 (Routine)

• 0610 - Boxes of food in one of the walk-in freezers were stored directly on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0550 - Repeat Ice cream scoop was stored in standing water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1190 - A temperature measuring device was not present in the ice cream reach-in freezer and one of the prep units.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1580 - The cutting boards in the kitchen are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1960 - Large utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 1150 - The non-food contact surface of the bar counter and back counter/corner is not easily cleanable. Sealing may be an option.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3170 - The following areas were not maintained in good repair: a. Painting peeling off the ceiling in the hallway. b. Damaged floor tiles in one of the storage areas and mop sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

August 21, 2003 (Follow-up)

July 24, 2003 (Critical Procedures)

January 30, 2003 (Routine)

• 0820 - Critical Hard-boiled eggs in the prep unit were at improper temperatures. CORRECTED - Discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1800 - Sides of the cooking equipment in the back kitchen and the fan over the doors had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - One light under the hood was burned out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0550 - In-use utensils were improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3350 - Unnecessary poisonous or toxic materials were found in the food establishment. CORRECTED.
  Remove unnecessary poisonous or toxic materials.
• 1700 - Critical The strength of the bleach sanitizing solution was above 200 ppm. CORRECTED.
  Use the test kit to insure the proper strength.