February 25, 2009 (Routine)

• 0610 - There is too much beef stored inside the meat drawer
  Remove some of the meat to allow for adequate cooling inside the meat drawer
• 0820 A 2 - Critical Refrigerator cold holding temperature above 41F
  Repair or replace refrigerator- refrigerator must maintain a temperature of 41F or below
• 0830 - Critical 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. 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.
• 1570 - Refrigerator door gaskets/seals are damaged
  Replace damaged refrigerator door gaskets/seals
• 1580 - The cutting board(s) at the make-units 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.
• 1770 A - Critical Accumulation of food residue and metal shavings on the can opener blade
  Clean can opener
• 2890 - Light shields are missing inside the hood system
  Provide light shields
• 3080 - Light bulbs are missing inside the hood system
  Provide/replace light bulbs where needed
• 3170 - Surface covering is peeling from the floor in the kitchenWall covering is missing next to the make-unit
  Repair/replace floor covering/sealReplace wall covering

February 15, 2008 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers 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.
• 0820 A 1 - Corrected During Inspection Critical Pork BBQ hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1580 - The cutting board(s) in the food preparation 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.

August 29, 2007 (Routine)

• 0480 - Food bins are not labeled
  Label food bins
• 1320 - Corrected During Inspection There was no temperature measuring device located in the @EQUIPMENT@.
  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.
• 1570 - Water leaks at the 3-compartment sinkGrease leaks at the fryersStove in poor repair
  Repair/maintain equipment
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a QUATS chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical Accumulation of food residue on table can opener blade
  Clean and sanitize can opener
• 1770 C - Accumulation of dust on electric fan used in the kitchenAccumulation of food residue, water at bottom of freezerAccumulation of food residue inside the ovensAccumulation of grease on stove tops
  Clean equipment surfaces
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

July 31, 2006 (Routine)

• 0450 - Corrected During Inspection Critical Observed a paper drink cup used as a food scoop- hands getting into the food
  Provide a food scoop with a handle to prevent contamination of food from the hands
• 0470 - Corrected During Inspection Critical Lids at food bins and ice bins were left open after use
  Keep lids closed to prevent possible contamination of food
• 0570 - Moist and unclean wiping cloth was observed llyin on the food preparation table
  Store wiping cloths in sanitizer when not in use and replace wiping cloths when they become heavily soiled
• 1570 - Hood filters are missing inside the hood systemFood containers are in poor condition (heat damaged)
  Replace missing hood filtersReplace damaged food containers
• 1600 - The compartment(s) or drainboards of the 3-compartment sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1770 A - Critical Accumulation of food residue on can opener bladeAccumulation of food residue found on the meat slicer
  Clean and sanitize equipment
• 1770 C - Accumulation of dust on filter at the ice machineSpillage and residue on bottom shelf of dishmachine table where cleaning chemicals are storedAccumulation of food residue inside reach-in freezer
  Clean equipment
• 2000 - Ice conveyance buckets were not observed stored in a position to allow air-drying.
  Store conveyance buckets in a self-draining position that allows air-drying.
• 3030 - No paper towels at handsinks in the bar and kitchen
  Provide paper towels
• 3140 - Radio is stored on food preparation tableEmployee drinks are stored on food equipment
  Remove personal items, drinks - store in a designated area separate from food and food preparation areas
• 3170 - Floor covering in the kitchen is damaged, surface is peeling
  Replace damaged floor coverning
• 3180 - Debris, food residue on floor under equipment
  Clean floor
• 3200 - Accumulation of grease inside the hood filters
  Clean hood filters

January 31, 2006 (Follow-up)

January 26, 2006 (Pre-Opening)