July 14, 2009 (Follow-up)

• 1150 - Repeat The nonfood contact surface of the shelving above and adjacent to cookline is not designed or constructed to be easy cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Shelving is not easy cleanable and is not attached so as to be removable for cleaning. Begin correction immediately.
• 1570 - Repeat The door gasket to the sandwich maketable is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. Begin correction immediately.
• 1620 - The compartment(s) of the manual warewashing sink was observed used for mop storage.
  A warewashing sink may not be used for handwashing or dumping mop water or mop storage due to risk of exposure of food or food contact equipment and utensils to contamination. Remove mops immediately and wash-rinse and sanitize compartments of sinks before using. Mops removed during inspection.
• 1800 - Repeat The nonfood contact surface of the fryers and back of cookline equipment has 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. Begin correction immediately.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the 3 compartment sink 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 Roof has not been repaired. Beer box storage room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Begin correction immediately.
• 3180 - Repeat Wall behind the cookline and utility piping 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. Begin correction immediately.

July 02, 2009 (Follow-up)

• 1150 - Repeat The nonfood contact surface of the shelving above and adjacent to cookline is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Shelving above the maketable must be altered or replaced. This shelving is not easy cleanable. This is a repeat violation. Begin correction immediately. If building custom shelving provide details of unit to be fabricated. The current shelving design is not easily disassembled for cleaning.
• 1570 - Repeat The door gaskets on the sandwich make-table is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. Gaskets are on order and will be replaced on 7-7-09.
• 1800 - Repeat The nonfood contact surface of the fryers (back of fryers) and shelving under toaster, has 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. Begin correction immediately. Specify racks under toaster on the new cleaning schedule and clean daily.
• 3170 - Repeat Roof has not been repaired. Beer box storage room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repeat violation, begin correction immediately.
• 3180 - Repeat Wall behind the cookline and utility piping 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. The new cleaning schedule calls for cleaning of this area. Follow the new schedule and keep buildup reduced on the cookline. Begin correction immediately.

June 17, 2009 (Follow-up)

• 0820 A 2 - Corrected During Inspection Critical Repeat Raw Hamburger cold holding at improper temperatures during prep.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Work with smaller amounts of raw hamburger at a time when pressing out burgers. Raw hamburger must be maintained out of the danager zone. Keep raw meats ar 41 F and below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced meats 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. 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. Begin correction immediately proper date label all ready to eat PHFs.
• 1150 - The nonfood contact surface of the shelving above and adjacent to cookline is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Shelving above the maketable must be alterated or replaced. This shelving has an organic buildup and is not easy to clean. Correct in 14 days.
• 1570 - Repeat Westinghouse freezer was observed in a condition that prevents necessary maintenance and easy cleaning. ( Needs defrosting)
  Defrost the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct in 5 days.
• 1570 - The door gaskets on the sandwich maketable are in poor repair.
  Replace the door gaskets in accordance with the manufacturer's specifications. Correct in 14 days.
• 1750 - Manufacturer containers were observed reused for the storage of ketchup.
  Discontinue the reuse of manufacturer containers for ketchup storage adn dispensing. Provide approved reusable food storage containers designed for your food storage and dispensing needs. Correct in 5 days.
• 1780 - Critical Repeat The cleaning schedule for cutting board and knives is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
  The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the cutting boards and knives and present this regimen to the Health Department to seek approval. Cutting boards and knives on the maketable used for ready to eat PHFs must be washed-rinsed and sanitized every 4 hours. Begin correction immediately.
• 1800 - Repeat The nonfood contact surface of the shelving, tables, fryers -interior and exterior surfaces, on the cookline has 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. Begin correction immediately.
• 2000 C - Single service items observed unprotected from contamination in storage.
  Store single service items in its original protective packaging in sealed boxes in a clean and dry location. Storage area adjacent to beer box has a leaking roof . Relocate all single service out of this area. Begin correction in one day.
• 3170 - Repeat Roof leaking or plumbing leaking into the beer box and adjacent storage room. This area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct in 5 days.
• 3180 - Repeat Wall behind the cook line 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. Correct in 2 days.

May 07, 2009 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Chicken on walk in cooler floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct immediately relocate the chicken up off the floor but not above ready to eat foods.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) Sliced meats 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. 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. Begin correction immediately.
• 1570 - Sandwich make-table was observed in a state of disrepair and damaged. Condensate collecting inside the unit.
  Repair the make table 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 sandwich make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct in 2 days.
• 1570 - Reach in freezers were observed in a condition that prevents necessary maintenance and easy cleaning. All reach in freezers need defrosting. Sprayer head at dishwashing scrap station needs duct tape removed. Ice machine compressor cover needs the tape removed and screws installed to hold cover in place. Tape is not cleanable.
  Repair the reach in freezers, sprayer head and ice machine compressor cover 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 reach in freezers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct in 10 days.
• 1780 - Corrected During Inspection Critical Repeat The cleaning schedule for cuting boards on maketabe is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
  All cutting boards, knives and other food contact equipment not stored under refrigeration must be washed-rinsed and sanitized once every 4 hours. Begin now.
• 1800 - Repeat The nonfood contact surface of the cookline equipment, (grill, fryers) and all shelving in kitchen and support areas has 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. Begin correction in one day.
• 2000 - Clean utensils were found stored in soiled containers.
  Store all clean equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Begin correction today.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Front door standing open.
  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. Keep all outer doors closed unless receiving delivery.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive heat. Exhaust hood over cookline is not removing grease and heat vapors.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3090 - Ventilation is not sufficient to keep rooms free of excessive vapors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes Repair exhaust hood over cookline. Begin correction immediately.
• 3170 - Repeat Ceiling in the kitchen and wall adjacent to stairs and walkin cooler room is not maintained in good repair Roof leak or plumbing leaking into beer cooler and adjacent room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Re-seal the kitchen ceiling, (gap in ceiling pannels). Holes in the wall at stairs and conor molding missing at entrace to walkin cooler room. Repair roof or plumbing leak. Correct in 14 days.
• 3180 - Repeat Floors and walls in the kitchen, dishwashing room 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. Provide a current cleaning schedule for the facility in 2 days. Begin cleaning corrections in one day.
• 3340 1 - Corrected During Inspection Critical Containers of WD40 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of WD40 must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Store maintaince chemicals away from cleaning, sanitizing chemicals. Store in office.

July 23, 2008 (Follow-up)

• 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes, raw beef patties, sliced meats cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1800 - Repeat The nonfood contact surface of the shelving throughout facility has 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. Begin correction immediately.
• 2010 - Single-service or single-use items found stored under an unshielded sewer line. .
  Discontinue storage of clean equipment and utensils in a location subject to contamination. Shield sewer line by 7-28-08. Guttering is exceptable.
• 2310 - Critical Repeat The handwashing facility located at the cook line is not useable, preventing access by employees for easy handwashing.
  Repair this handsink immediately. Without proper and convenient handwashing the risk of cross contamination greatly increases. Until repaired all food handlers on the cook line must use the hand sink at the dish washing line. Begin correction immediately. Handsink to be repaired by the end of 7-28-08 as per owner.
• 2810 - Repeat Floor or floor covering in the kitchen cook line up stairs bar and dishmachine area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable. Replace missing and broken floor tiles. Correct in 46 days.
• 2810 - Repeat Ceiling in mens bathroom (down stairs), reach in freezer delivery area and dry storage room, is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable. To be corrected by 7-28-08 as per owner.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen cook line area.
  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. Correct in 46 days.
• 3170 - Repeat Plumbing leak into the dry storage room from the upstairs bathroom is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair to occur by the end of 7-28-08 as per owner.
• 3180 - Repeat Walls and floors at the dishwashing areas 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... Begin correction immediately.

July 09, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 0830 - Critical Repeat The prepared ready-to-eat sliced meats in the freezer is not properly dated for disposition.
  Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen. Begin Correction immediately.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced meats 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. 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. Begin correction immediately.
• 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. Correct in 30 days.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is less than 100.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Contact health dept . after unit is repaired. Begin correction immediately.
• 1780 - Critical Equipment used for storage of packaged or open food items 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. Begin correction immediately.
• 1780 - Critical Food contact surfaces of the slicer and cutting board used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer and cutting board no less than every 4 hours to prevent the growth microorganisms on those surfaces. Begin correction immediately.
• 1800 - The nonfood contact surface of the shelving throughout facility has 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. Provide a cleaning schedule within 5 days. Begin correction immediately.
• 2310 - Critical The handwashing facility located at the cook line is not useable, preventing access by employees for easy handwashing.
  Repair this handsink immediately. Without proper and convenient handwashing the risk of cross contamination greatly increases. Until repaired all food handlers on the cook line must use the hand sink at the dish washing line. Begin correction immediately. Handsink must be repaired in 2 days.
• 2810 - Ceiling in mens bathroom (down stairs), reach in freezer delivery area and dry storage room, is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable. Correct in 14 days.
• 2810 - Repeat Floor or floor covering in the kitchen cook line up stairs bar and dishmachine area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable. Replace missing and broken floor tiles. Correct in 60 days.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen cook line area.
  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. Correct in 60 days.
• 3170 - Plumbing leak into the dry storage room from the upstairs bathroom is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair plimbing leak in 1 day. Begin correction immediately.
• 3180 - Repeat Walls and floors at the cook line and dishwashing areas 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. Provide a cleaning schedule within 5 days.. Begin correction immediately.
• 3260 - Repeat Lockers, designated area or other suitable facilities are not available.
  Provide lockers, designated area or other suitable facilities used to store employees personal belongings in an orderly manner. Correct in 14 days.

May 01, 2007 (Routine)

• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw ground beef stored next to ready to eat foods in the 3-dr refrigerator in the cookline.
  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. Correct immediately.
• 0550 - Dispensing utensils improperly stored between uses.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the 3-dr cookline 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.
• 1320 - There was no temperature measuring device located in the 3-dr cookline refrigerator and in the 1-dr refrigerator in the bar downstairs..
  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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: meat slicer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2000 - Repeat Boxes of single service items were found stored om the floor.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - Repeat Single service items observed unprotected from contamination. Undisposable cups unprotected from contamination in the bar.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2190 - Water from the handwashing sink at women's restroom downstairs 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.
• 2810 - Floor or floor covering in bar upstairs (several broken and missing floors tiles) is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3030 - No disposable towels were provided at the hand washing lavatory located next to the three compartment sink.
  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
• 3080 - Less than 50 foot candles of light was noted in the cookline area.
  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
• 3180 - Floors in the cookline 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.
• 3260 - Employees are not using the dressing rooms or lockers provided. Coats stored over freezers and over ice machine in the kitchen.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3330 - Corrected During Inspection Critical Working containers of chemicals are not properly labeled in the bar upstairs.
  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.

July 10, 2006 (Follow-up)

• 0620 - Repeat Drink soda boxes stored under sewer lines in the basement.
  Relocate food storage to an approved area.
• 2000 - Repeat Boxes of single service items on the floor in dry storage room.
  Store all single service items at least 6 inches off the floor.

June 02, 2006 (Follow-up)

• 0620 - Repeat Drink soda boxes stored under sewer lines in the basement.
  Relocate food storage to an approved area.
• 2000 - Boxes of single service items on the floor in dry storage room.
  Store all single service items at least 6 inches off the floor.
• 2750 - Repeat grease drums storage area has excessive accumulation of grease that is being transferred to the floors of the establishment via food traffic.
  Refuse containers, grease drums storage are to be cleaned at a frequency that prevents the container from becoming an attraction to pests.
• 2810 - Repeat Floor covering in dry storage room is not smooth and easuly cleanable.Floor in women's restroom is missing floor tiles.
  Repair/replace floor or floor covering to make it smooth and easily cleanable.Refinish/replace mising floor tiles in women's restroom.
• 2910 - Toilet room door is not provided with a self-closing device in men's restroom upstairs.
  Provide a self-closer for the toilet room door.
• 2930 - Repeat Outer opening of the food establishment is not protected against the entry of insects and rodents.
  Provide self-closing devices for doors that open to the outside (refuse area).

May 04, 2006 (Follow-up)

• 0530 - Packaged food stored in direct contact with ice. Employee's personal drink stored inside ice in soda machine.
  Cease storing packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water. Correct immediately.
• 0540 - Critical Repeat Observed cleaned pans soiled with accumulations of food debris and in contact with a rack observed to be soiled with grease and accumulations of food debris.
  Maintain all food contact surfaces in a clean sanitized state.
• 0550 - Repeat Cup observed being used as the ice scoop in the upstairs bar area.
  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.
• 0620 - Food stored under sewer lines. Drink boxes stored in the basement under sewer lines.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. Correct within 10 days.
• 1080 - Repeat The ice in near the front bar area is missing cover panel exposing the inner parts, which have an accumulation of dust and debris.
  Remove or repair this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1100 - Repeat The food contact surface of the bowls beside the basement access is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the bowls near the basement access 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.
• 1320 - Repeat There was no temperature measuring device located in the walk-in cooler.
  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.
• 1560 - Repeat There is a floor mounted freezer in the rear food storage area that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Repeat Observed an unused refrigeration unit in the food preparation area.
  Remove any unused or non-functioning equipment from the premises.
• 1580 - The cutting board(s) along the prep. refrigerator is 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. Correct immediately.
• 1660 - Repeat The wash temperature gauge of the low temperature chemical sanitizing warewasher is not working properly.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in diahwasher machine.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. Correct immediately.
• 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: Ice machine.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct immediately.
• 1960 - Repeat Containers near the basement access 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 - Repeat Take out boxes observed stored in contact with a rack soiled with accumulations of food debris and grease.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Repeat The sink basin at the front mop sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2740 - Observed wastewater on the floor from the grease storage unit outside..
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Correct immediately.
• 2750 - Repeat Grease drum storage area was observed to have excessive accumulations of grease that is being tranferred to the floors of the establishment via food traffic.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 2790 - The indoor floor material located at 2 beer walk-in coolers , below soda boxes in the basementdoes not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 30 days.
• 2810 - Floor or floor covering in back dry storage room is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable. Correct within 20 days.
• 2920 - Toilet room door is not provided with a self-closing door in employee's restroom and in upstairs men's restroom.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door. Broken door in men's restroom upstairs.
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2920 - Men's toilet room is not completely enclosed
  Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2930 - Outer opening of the food establishment is 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. Correct within 10 days.
• 3170 - Ceiling in employee's restroom is not maintained in good repair. Missing ceiling tile. Floor is women's restroom is not in goo repair, observed broken floor tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair ceiling in employee's restroom and floor in womens restroom downstairs. Correct within 10 days.
• 3180 - Repeat Inside of the freezer units were observed to have accumulations of food. Outside of the ice bin was observed to be soiled and mildew observed near the door. Floors, walls, and equipment were observed to have accumulations of food debris and 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.
• 3220 - Repeat Mops observed drying on the floor in the upstairs utility room.
  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.
• 3260 - Employees are not using the dressing rooms or lockers provided. Observed employee's personal jackets stored over ice machine.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. Correct immediately.
• 3270 - Harborage conditions exist. Observed fruit flies in downstairs bar.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Premises are not being routinely maintained for evidence of pests
  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. Correct immediately.
• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemicals stored in food prep. table next to can opener.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct immediately.

April 14, 2006 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat tomatoes, onions, ham, bread with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered tater-tots and sausage observed in the rear freezer unit. Unwrapped vegetables observed in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0540 - Corrected During Inspection Critical Observed cleaned pans soiled with accumulations of food debris and in contact with a rack observed to be soiled with grease and accumulations of food debris.
  Maintain all food contact surfaces in a clean sanitized state.
• 0550 - Cup observed being used as the ice scoop in the upstairs bar area.
  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.
• 0570 - Wiping cloths were observed stored on the food preparation surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Lettuce and other food items observed stored on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, dressing, and ham 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.
• 1080 - The ice in near the front bar area is missing cover panel exposing the inner parts, which have an accumulation of dust and debris.
  Remove or repair this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1100 - Corrected During Inspection The food contact surface of the bowls beside the basement access is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the bowls near the basement access 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.
• 1320 - There was no temperature measuring device located in the walk-in cooler.
  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.
• 1560 - There is a floor mounted freezer in the rear food storage area that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Observed an unused refrigeration unit in the food preparation area.
  Remove any unused or non-functioning equipment from the premises.
• 1660 - The wash temperature gauge of the low temperature chemical sanitizing warewasher is not working properly.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1880 - Corrected During Inspection Critical Warewasher santizer hose was observed disconnected. The untensils washed in this machine are not being sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. All utensils must be sanitized in the 3-compartment until the sanitizer hose can be repaired.
• 1960 - Containers near the basement access 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 - Corrected During Inspection Take out boxes observed stored in contact with a rack soiled with accumulations of food debris and grease.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - The sink basin at the front mop sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2750 - Grease drum storage area was observed to have excessive accumulations of grease that is being tranferred to the floors of the establishment via food traffic.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 3180 - Inside of the freezer units were observed to have accumulations of food. Outside of the ice bin was observed to be soiled and mildew observed near the door. Floors, walls, and equipment were observed to have accumulations of food debris and 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.
• 3220 - Mops observed drying on the floor in the upstairs utility room.
  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.

August 08, 2005 (Follow-up)

• 1880 - Critical Build-up inside soda guns at the bar. scrathed and soiled cutting boards.
  clean soda guns at the bar. After cleaning and rinsing of the food contact surface, the surface shall be effectively sanitized. Correct within 5 days.
• 3030 - Repeat No disposable towels provided at handwashing sink next to grill.
  Provide paper towels at all handwashing sinks to ensure proper handwashing. Correct immmediatly.

July 25, 2005 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator and walk-in cooler ( mushrooms. lettuces).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Critical cheese in one door beverage air cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical Repeat The prepared ready-to-eat 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 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.
• 1180 - The food temperature measuring device (degrees F) is not accurate. thermometer cook's reading 40f below calibrated.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quaternary Ammonium 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) 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 racks, shelving, microwave, and deep fryers has 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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: debris in meat slicer, can opener. Black mold and build-up inside ice machines.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.Need to clean ice machine, meat slicer and can opener properly and as often as needed.
• 2000 - Single service items observed unprotected from contamination.Clean pans have debris and food residue.Storing single service articles on the floor.
  Store single service items in its original protective packaging or inverted in an approved dispenser.Need to clean all cooking utensils properly.Need to store all single service articles 6" off the floor to prevent contamination
• 3030 - No disposable towels were provided at the hand washing lavatory next to the microwave.
  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 Floors under grill area, walls behind 3 compartment sink 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.
• 3330 - Critical Working containers of cleaners 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.

April 27, 2004 (Critical Procedures)

March 23, 2004 (Routine)

• 0820 - Critical Sour cream in small walk-in cooler 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. Correct immediately.
• 0830 - Critical The prepared ready-to-eat (RTE) dill dip 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. Correct today.
• 0830 - Critical The ready-to-eat (RTE) commercially processed cheeses, deli meats, sour cream in the refrigeration units were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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. Correct today.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Eggs, bread stored on floor in large walk-in cooler, coffee stored on floor in dishroom, drink boxes stored on floor. Chemical boxes stored on floor under 3-vat sink as well.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct today.
• 0620 - Food stored under sewer lines. Drink boxes in the basement are stored under sewer lines, and equipment, dishes stored under sewer lines in the kitchen.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. Shielding of sprinkler lines and sewer lines must be installed to drain into approved sewer if food, equipment, and other items cannot be relocated. Relocate items today. If shielding is desired, install shielding within 30 days.
• 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin in the mop sink upstairs.
  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. Correct within 3 days.
• 2230 - Critical REPEAT-There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). There is no handsink at the downstairs bar, upstairs bar, nor the kitchen.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Submit floor plans to Health Dept. for approval prior to installing handsinks. Correct within 30 days.
• 2920 - REPEAT-Toilet room doors are not provided with a self-closing doors at the restrooms downstairs.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. Correct within 30 days.
• 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: equipment on the cookline.
  Maintain nonfood-contact surfaces of equipment clean. Install casters on equipment to allow employees to move equipment to clean or provide enough space between equipment. Correct within 30 days.
• 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: pizza peels on top of pizza oven. Aluminum foil (encrusted) was wrapped around pizza peels.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. Correct today.
• 0160 - Critical Observed employee remove soiled dishes from a table then handle unwrapped straws at the bar. A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Providing adequate handwashing facilities should increase the opportunity for employees to properly wash hands. Correct immediately.
• 1570 - Plumbing below scrap sink was observed in a state of disrepair and damaged (leaking and floor was saturated).
  Remove items under leak today. Repair the plumbing 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 14 days.
• 0480 - REPEAT-Unlabeled food containers of taco seasoning.
  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. Correct today.
• 2660 - REPEAT-There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall. Correct within 3 days.
• 3180 - Floor in the lower bar, and wall behind dishwasher (bacterial growth present) 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. Correct today.
• 1560 - REPEAT-There is a floor mounted coolers (approx. 3) , freezers (approx. 7) that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger stored next to RTE produe in top of 3-dr superior cooler. The hamburger patty was touching sliced cheese. 2 Eggs were stored in the container of shredded cheese.
  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. Discard cheeses touching raw hamburger. Correct today.
• 2790 - REPEAT-The indoor ceiling material located in the small walk-in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent, it is bare wood. There is bacterial growth on the ceiling of the small walk-in cooler.
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 30 days.
• 2790 - REPEAT-The indoor floor material located in the small walk-in cooler is torn linoleum, bare concrete floor in walk-in cooler holding beer & bread, bricks under equipment in bars and kitchen, bare wood below drink boxes in the basement, and bare concrete in back hallway, does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
  Refinish or replace the floor material at the areas designated so they are: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 30 days.
• 2790 - REPEAT-The indoor wall material located in the small walk-in cooler is bare, bare wood around drink boxes in the basement, exposed wood and bare sheet rock, wood in the back hallway does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  Refinish or replace the wall material at the area designated so they are: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 30 days.
• 2930 - REPEAT-Outer opening of the food establishment is not protected against entry of insects and rodents. There are no self-closing devices on two exterior side doors. One door has screening with holes in it.
  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. Correct within 30 days.
• 0550 - REPEAT-Dispensing utensils improperly stored between. Small bowls used to dispense taco seasoning and dill dip.
  Discard bowls and 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. Correct today.
• 0220 - Critical REPEAT-Open drinking container (next to cookline) stored in a manner that may contaminate food, food contact surfaces or utensils. Also, a covered employee drink and breakfast biscuit were stored on top of the 1-dr prep. cooler.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Correct immediately.
• 2020 - REPEAT-Unwrapped knives, forks, or spoons were not stored in the dishroom with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. Correct today.
• 2020 - Unwrapped straws and cups were provided at the bars.
  Provide wrapped straws and cups or an approved dispenser for items at the bars to prevent contamination of multiple items. Correct within 30 days.
• 1320 - REPEAT-There was no temperature measuring device located in the kenmore coolers, 1-dr prep. cooler, 3-dr prep. cooler, and a broken thermometer was in the small walk-in cooler.
  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. Correct within 3 days.
• 2000 - Ice buckets were not observed stored in a position to allow air-drying. Recycled materials are not approved for food-contact surfaces.
  Store ice buckets in a self-draining position that allows air-drying. Discard unapproved buckets and provide food-grade ice buckets. Correct within 7 days.
• 2000 - Clean pans were observed soiled and stored unprotected on the shelf next to the 3-vat sink and under the table with the slicer.
  Store pans in a manner to protect them from contamination until used. A splash shield must be installed at the end of the 3-vat to prevent cross-contamination of equipment. Correct within 7 days.

January 24, 2003 (Other)

• 0520 - Ice used as a medium for cooling the exterior surfaces of food (lemons) is also for drink ice or used as food.
  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. Correct today.
• 1750 - Manufacturer containers were observed reused for the storage of ice and celery.
  Discontinue the reuse of single-use containers for ice and celery storage. Provide approved reusable food storage containers designed for your food storage needs. Correct today.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 140 degrees F while the actual temperature was 135 degrees F.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. Correct today.
• 1560 - Beer and bread on floor of walk-in cooler, sanitizer stored on floor in dishwashing room, frozen meat on floor in walk-in cooler, homestyle freezers located on floor.
  All food items must be off the floor. All equipment must be 6" off floor or permanently affixed to the floor. This clearance off floor or affixation will help to ensure proper cleaning of floor. Correct within 30 days.
• 1320 - There was no temperature measuring devices or broken temperature measuring devices located in the refrigeration 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. Correct today.
• 0480 - Unlabeled food containers storing taco seasoning in kitchen.
  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. Correct today.
• 1700 - Critical Sanitizing towels were located on prep. counters, not in sanitizing solution.
  Sanitizing towels must be stored in a sanitizing solution to ensure proper sanitization of prep. surfaces. Correct today.
• 1150 - The nonfood contact surface (door gaskets) of the "misc." freezer and the small cooler in the downstairs bar are broken or in disrepair and are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Correct within 7 days.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). There are no handsinks at upstairs bar or downstairs bar.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Correct within 30 days.
• 0550 - In-use utensils (ice scoop) improperly stored between use (stored on top of ice bin). There are no lids/covers for the ice bins at upstairs or downstairs bars.
  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. Correct today.Ice bins must have lids/covers to prevent the contamination of ice. Correct within 30 days.
• 2890 - Light bulbs at upstairs bar are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb. Correct within 3 days.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use. Corrected during inspection.
• 2930 - Outer opening of the food establishment, next to trash receptacles, is 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. Correct within 7 days.
• 2920 - Toilet room doors on the men's and women's restrooms downstairs are not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. Correct within 3 days.
• 3090 - Ventilation in the men's downstairs restroom is not operational to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Correct within 7 days.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall in the downstairs restroom.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. Correct within 3 days.
• 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. Correct within 30 days.
• 2020 - Unwrapped straws at upstairs bar were provided at the consumer self-service counters.
  Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws. Correct within 3 days.
• 0220 - Critical Open drinking container in dishwashing room stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Correct today.
• 1570 - AC's, deep fryers, microwave, etc. in the basement were observed in a state of disrepair and damaged.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter or remove from the premises. Correct within 30 days.
• 2790 - The indoor ceiling material located at walk-in beer cooler (Styrofoam) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 30 days.
• 2790 - The indoor floor material located in basement (bare concrete), in the dry storage (carpet), in the beer/bread cooler (bare concrete), in the large beer cooler (bare concrete) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 30 days.
• 2790 - The indoor shelf material located at upstairs bar (bare wood shelves with plastic netting stapled to them) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the shelf material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 30 days.