July 25, 2008 (Follow-up)

July 22, 2008 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers, glasses of coffee, stored in a manner that may contaminate food and food contact surfaces. On shelves above the food prep table.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.12 - Corrected During Inspection Unlabeled food container with the following food items that is not easily identified by appearance: flour
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 4-202.16 - Corrected During Inspection Soda crates found used for the following purpose: store ice buckets.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-702.11 - Critical Repeat The food-contact surfaces of the equipment were not observed sanitized; the pressure gauge is not operating. An equipment servicing company is here; the CFM will get approval from the district manager, parts will be ordered and should be installed by this afternoon.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Do not use the dish machine until it has been repaired and is sanitizing at a minimum of 180F. Use the 3-vat sink. Call me when it has been repaired.
• 4-703.11(B) - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired. Call me when it has been repaired and is sanitizing at a minimum of 180F.
• 5-205.15(B) - Plumbing connections at the hand sinks are leaking. By the dish machine and meat slicer.
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink. Bar.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed that the floor tiles in the kitchen are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials, windex and degreaser, are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

March 20, 2008 (Follow-up)

March 20, 2008 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, chicken and beef, stored over ready-to-eat food, potato skins and hamburger buns, in the reach-in freezer and the walk-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 4-702.11 - Critical The food-contact surfaces of the equipment were not observed sanitized. The dish machine sanitizing cycle is 160F.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.Do not use the dish machine until it has been repaired. The 3-vat sink was set up before I left. Call me when the dish machine has been repaired. The service rep was called and will arrive as soon as possible.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired. Do not use the dish machine until it has been repaired and is sanitizing at a minimum of 180F. The 3-vat sink was set up before I left. Call me when the dish machine has been repaired. A service rep was called and will arrive as soon as possible.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. The CFM arrived approximately 20 minutes after I arrived.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials, bottles of degreaser, are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

November 21, 2007 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation, after touching a wet wiping cloth.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form.Small cups are used to dispense dressings.
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, frozen beef, stored over ready-to-eat food, frozen carrots, in the walk-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: frozen chicken over frozen fish in the walk-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 4-602.11(E)(4) - Corrected During Inspection Surfaces of the ice machine are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-901.11(A) - Clean pans on a shelf were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 5-205.11(B) - The handwashing station at the front service are is being used as a dump station.Ice and a lemon is in the sink.
  A handwashing sink may not be used for purposes other than hand washing.
• 5-501.16(C) - Corrected During Inspection There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 6-202.15(A)(1)-(3) - Repeat Openings to the exterior of the building are present along the back door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-305.11(B) - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. A coat is stored on a shelf with packaged foods.
  Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
• 6-501.11 - Repeat Observed that the floor tiles in the kitchen are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials, bottles of windex and degreaser, are not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

June 29, 2007 (Other)

• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:1) salad prep refrigerator2) fry prep refrigerator3) cake reachin4) 4 drawer unit below grill5) Alto Sham warmers(2)
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-204.113(A)-(C) - The data plate on the dishwash machine is not readable.
  A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines.
• 4-501.113 - The pressure gauge for the high temperature warewashing machine was above 25 PSI.
  The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 15 PSI or more than 25 PSI as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
• 4-501.12 - The three (3) cutting boards at the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  REPLACE the cutting boards at the prep line.
• 4-501.15(A) - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
• 4-502.11(C) - The water pressure gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
  Water pressure devices shall be maintained in good repair and be accurate within the intended range of use.
• 4-502.11(C) - The water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
  Water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1) all ladles at the 3 vat sink rack2) two pots at the 3 vat sink rack
  Remove encrustation or discard utensils and pots.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) top shelf of service/prep line.2) front surface of metal rack above 3 vat sink.
  Clean.
• 5-205.15(B) - The following plumbing violations were observed:1) leak at the faucet at the 3 vat sink2) the wash and rinse sinks do not hold water do to damaged sink stoppers.
  Make necessary repairs to stop leaks.
• 6-202.15(A)(1)-(3) - Back door does not seal tightly in door frame.
  Modify door to seal door in frame. There should be no visible outside light at any point when the door is closed.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees - wait station handsink.
  Provide a sign or poster at hand washing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.11 - The following is in need of repair:1) holes in wall above handsink at dishwash area.2) holes in wall above handsink opposite ovens.3) caulk at 2 vat prep sink adjacent to walkin refrigerator is damaged.4) caulk at prep table to left of ovens is damaged.5) caulk at handsink opposite ovens is damaged.5) caulk at 3 vat sink and dishwasher drainboard is mildewed and does not adequately direct water off of walls.
  1&2) Seal all holes in the wall3-6) Remove and re-caulk designated areas. NOTE: Caulk must be installed in a manner to direct water from walls to sinks or drainboards. It was observed that there were "valleys" along the tops of a number of the sinks, creating a collection point for water.
• 6-501.113(B) - Storage area in water heater closet is not being stored in an orderly manner.
  Organize water heater closet - add shelves - to prevent harborage and breeding conditions for rodents and insects.
• 6-501.114(B) - Observed an accumulation of unused equipment at the dumpster.
  Remove debris from around the outside of the dumpsters.

April 03, 2007 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking container, bottle of gatorade, stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat The raw animal food, shell eggs, on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows in the walk-in refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item was found hot holding at improper temperature using a calibrated food temperature measuring device:rice in a container at 128F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cream in a container of ice is 66F and cooked chicken wings overstacked in a container are 54F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: prime rib, soups, beans, rice and other prepared foods in the walk-in refrigerator.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials, 2 cans of stainless steel cleaner, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

November 09, 2006 (Follow-up)

• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing utensils improperly stored between use. Observed the bar ice scoop stored with the handle touching the product.
  Store scoops within the product with the handle sticking out of the food item to prevent hands from contaminating the food.
• 4-501.11(B) - Repeat The door gaskets of the following units are torn:1. McCall 2-door reach-in prep refrigerator at the server's station2. McCall 2-door reach-in prep refrigerator3. Randell 1-door, 2-drawer reach-in prep refrigerator4. walk-in refrigerator
  Replace the gaskets so that a tight seal may form between the door and the frame, allowing the unit to function per manufacturer specifications. NOTE: CFM stated the gaskets are on order.
• 4-903.11(B) - Corrected During Inspection Repeat Clean ice buckets were observed stored with the food-contact surface facing upward.
  Store clean equipment with the food-contact surface facing down to protect the surface from contamination.

October 20, 2006 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw, marinating salmon stored over potatoes and cheese in the walk-in refrigerator.
  Store raw food items beneath and away from ready-to-eat food items to prevent cross contamination.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing utensils improperly stored between use. Observed the bar ice scoop stored with the handle touching the product.
  Store scoops within the product with the handle sticking out of the food item to prevent hands from contaminating the food.
• 3-304.14(A) - Wiping cloths improperly used. Observed wiping cloths used for traction beneath a cutting board.
  Wiping cloths are to be used for wiping spills only. Use equipment for traction beneath cutting boards which is smooth, easily cleanable and non-absorbent. (e.g. rubber mats)
• 3-304.14(B)(2) - Corrected During Inspection Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  Store wet cloths in a bucket of sanitizer solution at the correct concentration to prevent bacteria from growing within the cloth.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Macaroni and cheese (64F) was observed cold holding at improper temperatures within the Delfield 2-door reach-in glass refrigerator.
  Relocate the food item to a refrigerator capable of maintaining ambient air and food temperatures of 41F or below.
• 4-101.19 - The nonfood contact surface of the string handle on the ice bucket is not corrosion resistant, nonabsorbent, and/or smooth.
  Use equipment which is smooth, easily cleanable and non-absorbent. Provide a handle for the ice bucket which meets these characteristics or replace the ice bucket.
• 4-204.112(B) - There was no temperature measuring device located in the Delfield 2-door reach-in glass refrigerator.
  Provide an ambient air temperature measuring device within the unit to monitor the holding temperature.
• 4-301.11 - The Delfield 2-door reach-in glass refrigerator (61F) was observed with ambient air and food temperatures greater than 41F.
  Adjust, repair or replace the refrigerator so that it is able to maintain ambient air and food temperatures of 41F or below. In the meantime, do not store potentially hazardous food items within the unit.
• 4-501.11(A) - The following equipment was observed in a state of disrepair:1. Two microwave screens which are peeling, possibly allowing for the entrance of crumbs into hard-to-reach spaces in the door.2. the broken Randell reach-in prep refrigerator (not in use)3. the back hood filters which do not fit the hood system.
  Repair or replace the equipment so that it is in good repair and functions per manufacturer specifiations. NOTE: CFM stated a new refrigerator to replace the Randell unit has been ordered.
• 4-501.11(B) - The door gaskets of the following units are torn:1. McCall 2-door reach-in prep refrigerator at the server's station2. McCall 2-door reach-in prep refrigerator3. Randell 1-door, 2-drawer reach-in prep refrigerator4. walk-in refrigerator
  Replace the gaskets so that a tight seal may form between the door and the frame, allowing the unit to function per manufacturer specifications.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans used for baking potatoes
  Remove carbon deposits from equipment or replace the pans so that they are clean to sight and touch and are smooth, easily cleanable and non-absorbent.
• 4-602.11(A)(5) - Critical Observed the bun toaster with an accumulation of grime and food debris on the food contact surface of the equipment.
  Clean the bun toaster at a frequency great enough to preclude accumulations of grime or food debris.
• 4-602.13 - The nonfood contact surface of the soda gun holder at the bar had accumulations of grime and debris.
  Clean the soda gun holder at a frequency great enough to preclude accumulations of grime and/or debris.
• 4-901.11(A) - Clean lexan containers were found stacked while wet after cleaning and chemical sanitization on the clean equipment storage shelf.
  Allow equipment to air dry before stacking to prevent bacteria from growing in closely abutting surfaces.
• 4-903.11(A) - Clean ice buckets were found stored on the floor near the ice machine.
  Store equipment in a clean, dry location at least six inches off the floor.
• 4-903.11(B) - Clean ice buckets were observed stored with the food-contact surface facing upward.
  Store clean equipment with the food-contact surface facing down to protect the surface from contamination.
• 43.1-3-3(a) - Corrected During Inspection Critical There was no Certified Food Manager present at the beginning of the inspection.
  It is unlawful to operate unless under the direct supervision of a CFM. A CFM with a valid photo ID must be present during all hours of operation, including preparation and cleaning.
• 6-301.12(A) - Corrected During Inspection Observed that no paper towels were available for the handwashing sink at the bar.
  Provide paper towels at all handsinks to promote proper handwashing practices.
• 6-303.11(C) - Inadequate lighting was noted in the hoods. Observed two burned out light bulbs in the main hood and one burned out light bulb in the oven hood.
  Replace the light bulbs so that a minimum of 50 foot candles of light is provided at hte food preparation areas.
• 7-102.11 - Corrected During Inspection Critical Repeat Observed an unlabeled spray bottle of cleaning solution at the three-compartment sink near the warewashing machine.
  Maintain containers of chemicals labeled so that they may not become confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.

April 21, 2006 (Routine)

• 3-501.15A - Corrected During Inspection cole slaw was not cooled to 41f before putting on service line
  foods prepared from ingredients at room temperature must be cooled to 41f (within four hours) before putting out for cold holding
• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the sandwich style reachin at service line.
  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.
• 4-501.11B - one light was out in the hood over the convection ovens; some of the walkin shelves are starting to rust; hot water was turned off at one of the hand sinks;
  correct/repair above items
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled caulking at several of the sinks; interior rear of ice machine; soda dispenser
  Maintain nonfood-contact surfaces of equipment clean.
• 4-703.11B - Critical Thermolabel did not turn when dish machine operation was tested. It appears that the wash temeperature is inadequate. Sanitizing temperatuer is over 180f. It is difficult to read the pressure gauge but the needle moves during rinse cycle.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.PLEASE FAX ME A COPY OF THE SERVICE REPORT.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at the bar
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 7-102.11 - Corrected During Inspection Critical Working container (one) of cleaner unlabeled
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

November 28, 2005 (Routine)

• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use; knives and tongs at cook line in sanitizer solution.
  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 .
• 3-501.16B - Corrected During Inspection Critical Repeat cole slaw, steaks and ribs cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. note: chill slaw before putting out; time in lieu of temperature (steaks) requires written agreement.
• 4-204.113 - Repeat The data plate on the warewashing machine is not legible.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.(on order)
• 4-501.11B - one light is out in the hood over the grill
  replace missing bulb
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: pan containing utensils in storage in dry storage area; shelves in the walkin refrigerator; caulk at three vat sink starting to get moldy.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.11B - Repeat The handwash station at the bar is being used for purposes other than washing hands.; noted wiping cloth and drain plug in the sink
  The handwash facility identified above is to be used for washing hands only.
• 6-202.11A - Lights bulb(s) in the dishwash area not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 7-102.11 - Corrected During Inspection Critical Working containers of cleaners (spray bottles) are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

May 25, 2005 (Routine)

• 2-303.11 - Employee observed wearing jewelry on arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use; dipper well was not running.
  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 140oF and the container.
• 3-501.16B - Critical Repeat several foods in the sandwich top unit on line were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria Note: it is not clear if the equipment is not working or if there is too much food being cooled (from ambient) or if the doors and top have been opened too much.manager moved food out of refrigerator. MONITOR THIS REFRIGERATOR TODAY AND TOMORROW AND REPAIR/ADJUST AS NEEDED..
• 4-204.113 - The data plate on the warewashing machine.is illegible
  Provide a new data plate for the warewashing machine that lists the machine's design and operating specifications.
• 4-602.13 - The nonfood contact surface of the pan holding utensils on bottom shelf of dry storage rack in rear area; interior of the ice cream chest has a frost buildup
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-603.13 - noted rack of utensils overfilled so all could not be cleaned thoroughly
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 4-901.11A - Repeat pans 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.
• 4-903.11A - single service items stored on the floor in front waiter area and in rear near mop sink; clean aprons were stored hanging from a storage rack
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Fold and stored linens
• 4-903.11C - takeout containers and pans stored in rear dry storage area were observed stored unprotected
  Store items in the original protective package to protect from contamination until used.
• 43.1-3-1A - Critical permit is current but not posted
  post current permit in public view
• 43.1-3-4 - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that card may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 5-202.12A - The handwashing sink at the ladies' room does not provide water at 110f
  verify that water of 110f can be obtained from these sinks. (I tested early when the water may have been running cold)
• 5-501.15A - Corrected During Inspection The dumpster door and lid were open
  Keep lids and doors closed
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the bar .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - several lights out on cook lines
  replace missing and burned out bulbs
• 6-501.16 - Corrected During Inspection Mops and brooms 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.
• 7-102.11 - Corrected During Inspection Critical noted one unlabeled spray bottle of cleaner
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 29, 2004 (Routine)

• 5-501.113B - Outside refuse container was uncovered. The lid on one of the units is damaged as well.
  Replace the damaged lids and keep all doors and lids on all exterior refuse containers tightly closed to prevent attraction and harborage of rodents and other pests.
• 4-901.11A - Observed metal pans 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.
• 5-205.11B - Corrected During Inspection Some of the hand sinks are being used as a dump station.
  The hand sinks are to be used for washing hands only.
• 7-202.12A - Corrected During Inspection Critical The concentration of the quaternary ammonia (QAC) sanitizer in the sanitizer buckets was measured at 400 PPM.
  Use only one QAC tablet per bucket. Use the test kit to verify the concentration of the sanitizer, which must be maintained at 200 PPM.
• 5-202.12A - Water from the hand sinks in the men's and women's restrooms was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving these hand sinks to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3-304.12 - Corrected During Inspection Repeat In-use utensils improperly stored between use at the fry station..
  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.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the Fry Freezer.
  Protect food from contamination by storing food in packages, covered containers, or wrappings.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all of the hand sinks used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handsinks used by food employees. The signs must be visible and clearly instruct employees to wash their hands.
• 4-204.112B - Corrected During Inspection Repeat Thermometers were missing from some of the reach-in coolers and freezers.
  Provide a thermometers in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 6-301.11 - Soap was not provided at the hand sink adjacent to the salad prep sink. The dispenser is broken.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Repair the dispenser.
• 3-501.13 - Observed chicken wings thawing in the both compartments of the 2 compartment sink in standing water with one faucet running between both sinks.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 4-301.11 - The McCall (Expo) cooler is not maintaining an ambient air temperature of 41F or less.
  Service this unit so that it is capable of holding an ambient air temperature of 41F or less. PHFs inside of this unit must maintain internal temperatures of at least 41F.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the hand sink at the bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

April 05, 2004 (Routine)

• 4-202.16 - bread racks and milk crates are used as shelving under foods
  use commercial dunnage racks or shelving
• 5-205.15B - the handles of two of the hand sinks do not work so no hot water is supplied;
  repair sinks (plumber is scheduled for today)
• 3-202.15 - Critical noted one dented can of pasta sauce
  discard or return dented cans; corrected during inspection
• 8-304.11A - permit is not posted
  post the new permit in a conspicuous place
• 6-501.16 - Mops and brooms 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.; corrected during inspection
• 7-102.11 - Critical Working containers of cleaners at the bar and in the kitchen are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.; corrected during inspection
• 6-305.11B - Shelving and hooks are provided for employees clothing and other possessions.but there are not enough of them
  Provide additional hooks or lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 3-304.12 - Dispensing utensils 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 .; corrected during inspection
• 5-501.115 - trash bags in dumpster had ripped and spilled trash
  keep less in trash bags so they do not rip
• 4-501.11B - there is one filter missing from the hood system in rear kitchen area; two plastic strips are missing from the door to the walkin; water is dripping from the piping at the walkin freezer; electric cored on pannini grill is wrapped with duct tape
  repair or replace above items
• 6-303.11C - light is out on hood system
  replace the burned out light bulbt
• 3-501.17A - Critical The prepared ready-to-eat (RTE) cole slaw and other foods 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.(corrected)
• 3-501.16B - Critical chicken wings/legs; ribs on line and egg wash cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. or chill in other manner. corrected during inspection
• 4-204.112B - There was no temperature measuring device located in the undercounter freezer (McCall) on line.
  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.

March 04, 2004 (Pre-Opening)

March 03, 2004 (Pre-Opening)

• 5-402.11A - Critical A direct connection exists between the drain line of the sanitizing basin of the bar 3-vat sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 3-501.16B - Critical Refrigeration units at bar are not plugged on.
  Turn on the bar refrigeration units. All refrigeration units must be capable of maintaing food teperatures at 41 degrees F or less.
• 3-302.11A1 - Critical
  
• 6-301.12A - Observed that no paper towels dispensers had been installed at restrooms hand wash sinks.
  Install paper towel dispensers for individual, disposable paper towels at restrooms handsinks.
• 6-303.11B - Inadequate lighting of 10 foot candles was noted in in one restroom.
  Provide at least 20 foot candles of lighting, distance of 30 inches from the floor at toilet rooms.
• 6-501.11 - Caulking around a kitchen floor sink has not been completed.
  Complete caulking around the floor sink.
• 6-501.16 - A mop/brooms rack has not been installed and brooms 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.
• 3-501.16C - Critical Walki-in freezer temperature was 64 degrees F .
  Turn on walk-in rfrgeratoe. .
• 11-16.1A - Critical There is no Certified Food Manager present in the establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.