February 19, 2009 (Follow-up)

February 05, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment and unable to present a food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card. No certified food manager on duty at the time of inspection.(register for a class within a week)
  Provide a certified food manager.
• 3-603.11 - Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
  The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-101.111 - Glasses stored with lip contact surface down on trays lined with foil and iced over in freezers at the bar.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.11 - The food contact surface of the teflon skillet is peeling and is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the skillet 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.
• 4-204.112 - Repeat There was no temperature measuring device located in the black refrig.
  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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: utensil storage drawer soiled and lined with soiled contact paper, hood filters, stove drip tray.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.12 - Clean equipment/utensils were found stored with nonfood contact items in the drawer below the microwave.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 5-205.11 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.(pushed refrig. over some. Make sure sink is accessible)
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the refrig. preventing its use.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen, men's restroom and at the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-303.11 - One set of lights out in the kitchen.
  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
• 7-201.11 - Critical Unlabeled spray bottle of chemical at the bar.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 26, 2008 (Routine)

• 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) FOOD 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.
• 4-204.112 - Repeat There was no temperature measuring device located in the reach-in freezer and refrigerator.
  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.
• 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
• 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 4-601.11 - Observed accumulations of grime and flour container, inside the microwave, inside reach-in refrigerator.
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - The floor underneath the oven and all eqipment 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.

April 12, 2007 (Routine)

• 3-501.17 - Critical The prepared ready-to-eat (RTE) 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.
• 4-101.111 - The nonfood contact surface of the prep. table is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.112 - There was no temperature measuring device located in the top reach-in freezer.
  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.

September 22, 2006 (Routine)

• 4-302.14 - The wrong test kit is located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain appropriate test kit (chlorine) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-602.12 - The cavity, door seal of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity, door seal of the microwave oven at least every 24 hours.
• 6-303.11 - Repeat Lights burned out under the exhaust hood and over the prep/cook 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

March 23, 2006 (Routine)

• 4-602.11 - Corrected During Inspection Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 6-303.11 - Corrected During Inspection Less than 50 foot candles of light was noted in the grill 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

September 27, 2005 (Routine)

March 15, 2005 (Routine)

• 4-602.13 - The nonfood contact surface of the inside of the microwave had 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.
• 4-904.11 - Unwrapped knives, forks, or spoons were not stored in the kitchen 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.

November 08, 2004 (Routine)

• 6-501.18 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: knives
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 6-202.11 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

April 22, 2004 (Routine)

• 6-501.12 - Ceiling tiles in the kitchen 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.
• 5-205.11 - Critical The handwashing facility located behind the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.

December 17, 2003 (Routine)

April 16, 2003 (Routine)

• 4-203.11 - The food temperature measuring device is not approved.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 6-201.16 - Ceiling covering in kitchen not attached so it is easily cleanable.
  Attach ceiling covering so it is easily cleanable.
• 6-202.11 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.