April 30, 2009 (Routine)

• 0480 - Unlabeled food containers.
  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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The ready-to-eat (RTE) commercially processed sliced deli meats in the walkin refrigeration unit was 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. 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.
• 1150 - The nonfood contact surface of the trays containing silverware 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.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 17, 2008 (Routine)

• 0570 - Corrected During Inspection Wiping cloths stored in working containers directly on floor of food prep area.
  Working containers of sanitizing soultions for storage of in-use wiping cloths shall be placed above the floor and used in a manner to prevent contamination of food, equipment, and utensils.
• 0820 A 2 - Critical All potentially hazardous foods located in the walk-in are cold holding at improper temperatures (44-50F).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Owner relocated all PHFs to refrigeration units capable of maintaining foods at 41F or below during inspection. Owner has contacted refrigeration contractor for repairs during inspection.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration: 0ppm .
  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. Owner has been instructed to manually (utilize 3-Vat sink) sanitize all food contact surfaces until mechanical warewash machine can be repaired. Owner has contacted service department for warewash machine during inspection.

February 27, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food (chicken) holding in a manner that may cause cross contamination of to ready-to-eat foods (RTE) in the walk in .
  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.
• 0610 - Corrected During Inspection Food (raw ground beef,raw shrimp) stored on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2310 B - The handwash station at the front bar is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

November 14, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw animal food (raw ground beef) stored over ready-to-eat (RTE) food (fresh salads) in the walk in refrigeration unit.
  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.
• 0830 - Critical All of the ready-to-eat (RTE) commercially processed foods in the refrigeration unit was 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 . 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.

August 09, 2007 (Routine)

• 0480 - Corrected During Inspection Unlabeled bulk food containers in storage (flour, sugar, bread crumbs).
  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.
• 0820 - Corrected During Inspection Critical Raw shell eggs cold holding at improper temperatures(85F-91F) on side of prep station in front of grill.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) foods(cooked potatoes, cooked pastas, prepared salads) located in all of the refrigeration units are 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.
• 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 2930 - The back screen door of the food establishment is not protected against entry of insects and rodents (screen is torn).
  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.

May 11, 2007 (Pre-Opening)