November 25, 2008 (Critical Procedures)

• 0820 A 2 - Critical Cold holding at improper temperatures: 1. hard boiled eggs at 50 - of 6 sides. ONLY one side contacts ice. 2. rice in holding is 47 - same as above. 3. all foods in the True upright are 46 degrees.
  :Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Eggs and rice were discarded. meat in True upright was moved to the walk in.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: at lease three cutting boards have old food stains.
  Clean and sanitize these surfaces for food contact. They need to be scrubbed back to white EACH day before they are sanitized. Maybe the problem lies in the scratches- if these prevent the boards from being properly cleaned, then the cutting boards need to be re-surfaced or replaced.
• 2200 - Critical Repeat The spray handle/nozzle hangs BELOW the lip line of the sink.. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. ELEVATE the handle/nozzle so that it rest ABOVE the lip line of the sink.

May 29, 2008 (Routine)

• 1580 - One cutting board needs re-surfacing
  Resurface it
• 1770 C - Discard spatula with broken blade
  See above
• 2200 - Critical Sprayer handle at sink hanging below sink rim
  Replace spring so that handle does not does not hang below sink lip

June 22, 2007 (Critical Procedures)

November 30, 2006 (Routine)

• 1580 - Clean cutting boards
  See above
• 1770 C - Vent hood needs cleaning,
  
• 1800 - Tray cart dirty
  Clean it

March 09, 2006 (Routine)

• 1570 - Can opener blade has metal filings in it
  check gear and blade and replace as necessary
• 1770 C - Several gaskets broken on refrigeration units
  replace them

March 22, 2005 (Routine)

May 12, 2004 (Routine)

• 1960 - Pans put up wet
  Mist be air dried
• 1770 B - Can opener blade dirty
  Keep it clean
• 3180 - Wall under vent hood greasy, Walls in dishroom moldy
  Clean them
• 1080 - Repeat Discard spatula with broken blade
  Throw it away

January 22, 2004 (Routine)

• 1060 - Sand and paint rusty table shelf
  See above
• 1080 - Discard spatulas with broken blades
  Throw them away
• 1580 - Most cutting boards in unit need re-finishing or replacing
  Refinish or replace
• 3180 - Wall under vent hood dirty, walls dirty in places in kitchen
  Clean them
• 1800 - Refrigeration gasket has crumbs in it
  Clean them out

March 06, 2003 (Routine)

• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. This is the ice being used to cool the beer/drink chill plates.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0550 - In-use utensils improperly stored between use. Ice scoops lying in the ice so fingers get in the ice when picking them up.
  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.
• 0830 - Critical The prepared ready-to-eat (RTE)(like tuna salad, chicken salad, etc.) in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain quatz and chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: bar glasses are covered with lip prints, food particles and greasy finger prints. Cutting boards have a film of food and mold in knife scratches.
  Clean and sanitize these surfaces for food contact.
• 3020 - Soap was not provided at the hand washing lavatory in the the bar sinks.
  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 a the hand washing lavatory in the bar sinks.
  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