July 16, 2009 (Routine)

February 02, 2009 (Routine)

July 23, 2008 (Follow-up)

• 1770 C - Repeat Found only a few rodent droppings top of equipment. Rodent droppings were cleaned up for the most part.
  Clean areas where rodent droppings were found.
• 3270 - Repeat Found only a few mice droppings. The level of rodent activity had much improved. Pest Control was in on July 14, 2008 to conduct treatment.
  Continue with pest control.

July 09, 2008 (Routine)

• 1570 - Repeat Found unused or non-functioning equipment on the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat The W-in cooler doorway/flooring was door in a state of poor repair.
  Repair the doorway/flooring of the W-in cooler to a state of cleanability.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Provide test strips to check the strength of the sanitizer solution to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C - Found the following: (1) Equipment including shelving areas were rodent droppings were found need to be cleaned and sanitized; (2) the 3-compartment sink was grime covered in the corners and was in need of cleaning; (3) the cooler unit where can beverages were stored had water accumulated on the flooring require cleaning and fixing;(4) found the trash bins very dirty and in need of cleaning or replacement.
  Clean all the above items.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. In the interim dump dirty mop water down the toilet.
• 2350 ii - Found the following: (1)the faucet at the 2-compartment sink was broken and the water was turned off; (2) found no water at hand sink inside the men's washroom.
  Have all plumbing fixtures in good repair and operating with running hot and cold water.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies washroom.
  Install a covered refuse container for the disposal of feminine napkins in the ladies washroom.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Bar Area
  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
• 3040 - Found no soap at the hand sink in the Bar area.
  Provide hand soap at the hand sink in the Bar area.
• 3045 - Found no handwashing signages inside the washrooms and at hand sink in Bar area.
  Provide signages that say that staff must wash their hands.
• 3270 - Critical Found mice droppings throughout the kitchen and dry storage areas including the following places: under counters, inside the inoperable Make unit, on top of shelving units where plates were stored, on flooring and on shelving inside the dry storage room.
  Clean and sanitize areas where mice droppings were found. All utensils(dishes etc) must be cleaned and sanitized before use and then kept protected from rodent activity. Obtain the services of a Pest Control Company ASAP to abate the mice problem.

August 13, 2007 (Routine)

• 1570 - Unused or non-functioning equipment not removed from the premises. Equipment, materials and boxes piled in corner near dry storage closet.
  Remove any unused or non-functioning equipment from the premises in order to aid in the prevention/elimination of potential sites for pests harborage.
• 1770 C - Observed accumulations of grease and food residue on the following nonfood-food contact surfaces: Ventilation hood.
  Clean to meet the requirement of equipment being clean to sight and touch and to eliminate pests attractants.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

April 12, 2007 (Routine)

• 1570 - Corrected During Inspection A spatula handle was observed burnt and damaged.
  Discard.
• 1700 - Corrected During Inspection Critical Sanitizer was not present in the sanitizing section of the 3-c sink at the bar.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 1770 C - Observed accumulations of food residue on the exteriors of sauce bottles in the kitchen.
  Maintain nonfood-contact surfaces of equipment clean.

November 20, 2006 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3270 - Critical Repeat Roaches observed in the kitchen.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 07, 2006 (Follow-up)

July 13, 2006 (Routine)

• 1150 - Tinfoil being used as a liner on shelves, this is not designed or constructed to be easily cleanable.
  Remove tinfoil.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: small refrigerator's gaskets and outer surface, stove top, grill and surface under grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes and utensils.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2890 - Light bulb in vent hood not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the bar area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar area.
  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
• 3170 - Repeat Holes in wall and in backsplash of 3-compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Fill holes to eliminate harborage conditions.
• 3180 - Floor in the kitchen especially under equipment noted in need of cleaning. Vents in hood observed with accumulation of grease.
  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.
• 3270 - Critical Repeat Harborage conditions exist. Live cockroaches coming from 3-compartment sink.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Hire a certified pest controller to manage infestation.

December 21, 2005 (Routine)

• 1770 C - Observed accumulations of food residue and/or other debris on the following nonfood-food contact surfaces: Mixing unit and small crock pot.
  Clean and sanitize the external surfaces of these items to eliminate pests attractants.
• 3170 - The walls of the facility have various holes from where various types of equipment have been removed/detached.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and provide potential sites for pests. (e.g. roaches)
• 3270 - Harborage conditions exist. Live cockroaches observed coming out of holes in equipment, from beneath ridges of three compartment sink, and from behind and in between pipes attached to walls. Various sized holes in walls present harborage sites. Methods are not being used to control pests. A certified pests controller has not been hired to address a potential cock roach infestation.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.When pests are found use methods to such as hiring a certified pest controller to monitor and controll the potential pests infestation. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 11, 2005 (Routine)

• 1320 - There were no temperature measuring devices located in the freezers.
  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.
• 3170 - Loose tiles and water stains in various places on the ceiling.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Grime, grease and debris on floor beneath and behind equipment.
  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.

September 03, 2004 (Routine)

• 1800 - The nonfood contact surface of the top of the freezer had accumulations of grime, dust and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Less than 20 foot candles of light was noted in the kitchen due to a burned out set of flourescent bulbs.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in work, consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3300 - Repeat Premises has accumulation of litter in the parking lot.
  Maintain the premise free of litter.
• 3280 - Dead and live roaches observed in the corner near the base of the wall near the reach-in refrigerator.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Internal surface of the microwave oven.
  Clean and sanitize these surfaces for food contact.
• 0480 - Unlabeled food containers containing leftover food items stored in the reach-in refrigerator.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3170 - Several windows broken.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Food bits, residue and debris on floor beneath oven, fryer, table 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.
• 3020 - Soap was not provided at the hand washing lavatory in the mens toilet room.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

May 28, 2004 (Routine)

• 2640 - The door of the refuse container located outside the establishment was not closed.
  Keep the door to the container closed at all times to prevent the entry and harborage of pests.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 1570 - The door gasket of the walk-in cooler was damaged and dry rotted.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3180 - The men's toilet room had a large hole in the wall between the urinals, used paper towels wadded up and disposed of in the urinals, the toilet seat missing, the light fixture partially ripped and hanging from the ceiling, a dirty hand wash sink, and the toilet room had a strong smell of urine.
  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. Make repairs in accordance with state guidance, city codes ordinances and regulations.

March 11, 2004 (Routine)

• 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions.
  Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions. Fill pot holes to prevent pooling water that could contribute to mosquito breeding.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3300 - Repeat Premises has accumulation of litter
  Maintain the premise free of litter.
• 1150 - The nonfood contact surface of the make table and storage shelves were lined with tin foil.
  Remove the foil to provide a surface that is free of unnecessary folds, ledges, projections, and crevices that prevent adequate cleaning and provide potential pests harborages.
• 3180 - Repeat Trash and food bits observed on kitchen floor behind, beneath and around equipment due to inadequate cleaning after closing. The mens toilet room sink, urinals, and toilet bowl were soiled and contained cigarette butts etc. Light shields in the vent hood had accumulated grime and greasy dirt.
  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.
• 1570 - The reach-in refrigerator was observed in a state of disrepair and damaged. Bulb in vent hood blown.
  Repair the unit 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 unit , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

December 17, 2003 (Routine)

• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Upper surface of microwave oven.
  Maintain nonfood-contact surfaces of equipment in a clean and sanitary manner to preclude accumulations and to eliminate pest attractants..
• 2620 - There are refuse containers in the kitchen without covers. No covered receptacle in female toilet room.
  All refuse containers are to be fitted with snug lids.
• 3180 - Repeat Kitchen floor stained and dirty. Insect carcasses (roaches) need to be cleaned up.
  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.

December 17, 2003 (Routine)

• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Upper surface of the microwave oven.
  Maintain nonfood-contact surfaces of equipment in a clean and sanitary manner to preclude accumulations and to eliminate pests attractants .
• 2620 - There are refuse containers in the kitchen without covers. No covered receptacle in the female toilet room.
  All refuse containers are to be fitted with snug lids.
• 3180 - Repeat Kitchen floor stained and dirty. Insect carcasses (roaches) need to be cleaned up.
  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 29, 2003 (Routine)

• 1800 - The nonfood contact surface of the top of the make table shelf had dust accumulation.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0580 - Single-use gloves not worn during the preparation and assembly of ready to eat sandwiches.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 2970 - Exterior driving surfaces are not in good repair and full of pot holes and craters.
  Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodents and breed insects. e.g. mosquitoes.
• 2640 - The door of the refuse container located outside the establishment was left open.
  Keep doors to refuse containers located outside the facility closed to prevent the entry and harborage of rodents, birds, and insects.
• 1570 - Repeat The door gasket of the of the walk-in cooler is damaged and in need of replacement.
  Repair or replace the door gasket in accordance with the manufacturer's specifications in order to maintain the proper temperature of 41 degrees Fahrenheit or below inside the cooler.
• 3180 - Accumulation of food bits, dead roaches, and ground in dirt observed on floor. The dead roaches were observed behind and beneath the microwave oven stand.
  All floors, walls, and ceilings must be cleaned as often as necessary to prevent unnecessary accumulations and build-up. 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.