January 29, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Butter pat IT @60'F in the salad dressing reach in cooler - cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Butter patties were voluntarily discarded.
• 1780 E - Corrected During Inspection Surface of the ice machine which is in contact with non-potentially hazardous food items was observed soiled.
  Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration level in container at the bar area; used to sanitize the soda gun measured at 200 ppm.
  Proper chlorine sanitizer concentration level is 50 to 100 ppm.

February 28, 2008 (Routine)

• 0130 - Corrected During Inspection Critical Employee wearing a Band-Aid on finger without any additional protection, such as a finger cot and gloves, during food prep.
  Inform all food employees to keep their hands and exposed portions of their arms clean. Ensure that wounds on hands are properly maintained and protected to prevent contamination.
• 1370 - The upstairs chemical sanitizer 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.
• 2000 - Clean TABLEWARE were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2840 - Carpet mats in dishmachine area installed as floor covering..
  Remove carpeting and replace with approved floor material.

February 09, 2007 (Critical Procedures)

July 20, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Raw LOBSTER stored over ready-to-eat (RTE) ICE CREAM in the TRUE FREEZER.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 - Corrected During Inspection Critical DUCK IT 60'F - AT THE APPETIZER STATION cold holding at improper temperatures.
  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.
• 0860 - Critical Specialized processing method of food preservation used for MEAT, FISH/SEAFOOD, POULTRY/POULTRY PROD. FACILITY IS USING A REDUCED OXYGEN METHOD OF PACKAGING FOOD.
  Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
• 1320 - There WERE no temperature measuring device located in SEVERAL REFRIGERATION AND FREEZER UNITS.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - The cutting board(s) along the THE KITCHEN AREA 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.
• 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.
• 3380 - Corrected During Inspection Critical QUATERNARY AMMONIUM SANITIZER IN 3 COMPARTMENT SINK being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - QUAT SANITIZER CONCENTRATION LEVEL MEASURED AT GREATER THAN 400 PPM.
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 30, 2005 (Critical Procedures)

April 15, 2004 (Routine)

June 05, 2003 (Critical Procedures)

• 0470 - Observed raw shell foods and other ready to eat items stored above eggs and pickels.
  Store ready to eat items properly to prevent cross contamination.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: soda gun in holder at the bar
  Clean and sanitize these surfaces for food contact.
• 0810 - Beef roast cooled in medium-size portion
  Cut meat portions into smaller pieces to facilitate rapid cooling to 45 degrees within 4 hours.