November 06, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Foods stored in prep cooler #1 (top & bottom), prep cooler #2 (top only) and 4 door cooler at grill holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Repair or replace units as necessary to maintain safe temperature zone.
• 1450 - Prep coolers at grill not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refridgeration as necessary to maintain food items at less than 41 degrees.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1580 - The cutting board(s) along the grill and portable boards 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.
• 1910 - Linen observed with food residue or other soiling matter.
  Clean linen to remove food residue or soiling matter.
• 1930 - Laundry area observed in a state of chaos. Unable to identify clean from dirty, food contact wiping cloths from table cleaning cloths or raw meat cloths.
  Organize the laundry area so that all linens are storednappropriately.
• 3180 - Repeat The physical facilities shall be cleaned as often as necessary to keep them clean.
  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.

January 25, 2008 (Routine)

• 1320 - There was no temperature measuring device located in the food preparation coolers.
  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.
• 1510 - The person in charge could not provide a metal stem thermometer for measuring internal food temperatures.
  Obtain a metal stem thermometer so employees can properly monitor the internal temperature of food items in the establishment.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch Dishes next to the handwash sink and grill.
  Clean and sanitize these surfaces for food contact.
• 2000 - Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2750 - Dumpster pad observed with accumulations of trash and other debris.
  Clean the pad more frequently to preclude accumulations of litter and prevent pest harborage conditions.
• 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect single service items in upstairs storage area from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3180 - Floors beside the grill, under equipment in the food preparation area, drink dispensing head unit, and racks used to store drink pitchers 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 - Corrected During Inspection Critical Working containers of table cleaner 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.
• 3340 - Corrected During Inspection Critical Container of table cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of table cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 16, 2006 (Follow-up)

• 0550 - Ice scoop holder is permanently attached to the side of the ice bin and was observed soiled. Please attach the ice scoop holder so that it can be removed for cleaning in the warwasher.
  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.
• 0790 - Corrected During Inspection Improper methods used to thaw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 2000 - Corrected During Inspection Single service items observed unprotected and stored over raw chicken preparation area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Urinal in the mens bathroom was observed vandalized and non-funtioning.
  Plumbing systems and components shall be maintained in good repair.
• 2580 - Repeat A condensate drain line servicing the refrigerator in the rear of the facility was emptying liquid waste directly onto the floor.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2760 - Repeat Objectionable odors were emanating from the dumster refuse container. Dumster pad area was observed to have accumulations of litter around the dumpster and in the parking lot.
  Increase the frequency that refuse is removed from the facility to prevent objectionable odors. Clean the dumster pad area more frequently to preclude the accumulation of the litter.
• 3180 - Repeat Floor mats, equipment, floors, walls, light fixtures were observed soiled with food accumulations.
  Clean during periods when the least amount of food is exposed such as after closing.
• 3220 - Mops not hung up to air dry.
  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.
• 3240 - Repeat Handwashing facilities beside the warewasher are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

August 10, 2006 (Routine)

• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing because the handsink next to the warewasher is broken.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Repair the handsink to function according to local building code.
• 0470 - Corrected During Inspection Critical Uncovered raw chicken observed in the prep-table cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Knives, tongs, and laddles observed on cutting board throughout the food preparation 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.
• 1080 - Service panel for several refrigerators in the food preparation area were observed missing.
  Please replace the service panels to the refrigeration equipment to prevent build up of dust and potential contamination of food associated with air circulation.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) of the 3 door refrigerator in the corner of the food preparation area is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2030 - Soiled soup laddle observed among clean sanitized utensils.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 2310 - Corrected During Inspection Critical The handwashing facility located on either ends of the grill were blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the buckets and misc. equipment preventing its use.
• 2580 - A condensate drain line servicing the refrigerator in the rear of the facility was emptying liquid waste directly onto the floor.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2760 - Objectionable odors were emanating from the dumster refuse container. Dumster pad area was observed to have accumulations of litter around the dumpster and in the parking lot.
  Increase the frequency that refuse is removed from the facility to prevent objectionable odors. Clean the dumster pad area more frequently to preclude the accumulation of the litter.
• 3180 - Gaskets on the prep-table refrigerator, floors behind the grill, floors and walls inside of the reach-in coolers, and refrigerator compressor coils 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.
• 3240 - Handwashing facilities beside the warewasher are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3300 - Crowbar and stereo equipment are located in the food preparation area.
  Remove all unnecessary items from the facility. Relocate items to a location that does not pose a risk of cross contamination with food or utensils.

September 08, 2005 (Follow-up)

• 0620 - oil stored under sewer lines of handwashing sink next to deep fryers..
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. Correct immediately.
• 1880 - Critical 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.

August 19, 2005 (Routine)

• 0450 C - Rice being dispensed with bowl.
  Provide scopps with handles to dispense dry products. food employees shall minimize bare hand and arm contact with exposed food that is not in a ready to eat form.
• 0480 - Unlabeled food containers of sugar, flour.
  Label working containers with the common name of its contents. Correct immediatly.
• 0530 - Corrected During Inspection Bottle drink of gatorade stored insidse ice in soda machine.
  Do not store food inside ice. packaged food may not be stored in direct contact with ice.
• 0610 - Bread crumbs, dry products stored on the floor in the kitchen, walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.Correct immediatly.
• 0830 - Critical The prepared ready-to-eat foods (tomato sauce) in the refrigeration unit is not properly dated for disposition.
  Need to 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. Correct immediatly.
• 1190 - There is no ambient(air/water) temperature measuring device located in 2 door prep. cooler and 2 door cooler.
  Provide accuarte thermometer in all refrigeration units. Correct immediatly.
• 1580 - Repeat The cutting board(s) are heavily scratched and scored in 2 door prep. cooler.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct in 5 days.
• 1780 - Critical Repeat Food debris and grease in pans.
  The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Correct immediatly.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: meat slicer, can opener.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.Correct immediatly.
• 1960 - Wet stacked pans.
  All utensils, pans and equipment shall be air dried before cpntact with food. Correct immediatly.
• 2000 - Boxes of single service articles stored on the floor..
  Need to store all single service articles off the floor at least 6 inches. Correct immediatly.
• 2310 - Critical Storing containers of chemical sanitizer in handwashing sink at the bar.
  Use handwashing sink for handwashing only. Do not use handwashing sink as storage. Correct immediatly.
• 3045 - No handwashing signs in employee's restrooms.
  Provide handwashing signs in all handwashing lavatories used by food employees.
• 3050 - Repeat No paper towels in handwashing sink next to 3 compartment sink.
  Provide paper towels at all handwashing sinks at all times. Correct immediatly.
• 3140 - Open drinks stored in food prep. tables.
  Employee's drinks must have a lid and straw if stored in any food prep. table. Correct immediatly.
• 3200 - Dust build-up in fan covers in walk-in cooler.
  Clean fan covers in walk-in cooler properly and as often as needed. Correct immediatly.
• 3220 - Wet mops stored directly on the floor in can wash area.
  After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies. Correct immediatly.
• 3330 - Critical Repeat Working containers of chemicals are not properly labeled.
  Need to label all chemicals properly. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.Correct immediatly.
• 3340 - Critical Chemicals of cleaners, degreaser stored in food prep. surfaces.
  All toxic materials shall be stored away from food, eqipment and utensils.

July 31, 2005 (Follow-up)

July 29, 2005 (Routine)

• 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.
• 1780 - Corrected During Inspection Critical build-up inside ice machine and in soda nozzes. Need to clean meat slicer properly.
  Clean and sanitize containers when empty to prevent cross-contamination. Clean ice machine ,soda nozzles and meat slicer properly.
• 1800 - The nonfood contact surface of the 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.
• 3050 - No waste receptacle provided at handwashing lavatories in restrooms. No paper towels in handwashing sink at bar.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels. provide paper towels at all handwashing sinks.
• 3170 - seal/ refinish floors in in bathrooms and in walk-in cooler
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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. correct immediatly.

September 29, 2004 (Routine)

• 0820 - Critical Half & half in 2-dr bev-air cooler in upstairs bar 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. Corrected during inspection.
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the downstairs bar.
  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. Corrected during inspection.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the downstairs 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. Corrected during inspection.
• 0830 - Critical The ready-to-eat (RTE) commercially processed cheeses in the walk-in 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 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. Corrected during inspection.
• 2020 - Repeat Unwrapped straws were provided at the bar counters.
  Provide wrapped straws or an approved dispenser for straws at the bar counters to prevent consumer contamination of multiple straws. Correct within 7 days.
• 1320 - Repeat There was no temperature measuring device located in the 2-dr bev-air prep. unit, 4-dr cooler, nor the 2-dr bev-air cooler in the upstairs bar.
  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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food 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. Corrected during inspection.
• 1210 - Grease from the exhaust hood system at the cook line was observed blocked from dripping onto food contact surfaces below by a towel soiled with grease.
  Remove the towel & 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. Correct within 7 days.
• 1560 - Repeat There is a floor mounted dessert freezer 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 o f 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 2310 - Critical The handwashing facility located at the back of the kitchen 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. Remove the items preventing its use. Corrected during inspection.
• 2790 - The indoor floor material located under the 2-dr bev-air cooler in the upstairs bar 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 - Repeat The indoor ceiling material located in the downstairs ice bin room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 30 days.

August 11, 2003 (Routine)

• 0610 - Repeat Food stored on the floor in walk-in. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct today.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the downstairs 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. Correct immediately.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use. Correct within 7 days.
• 2790 - The indoor floor material located at upstairs freezer area 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 ceiling material located at the ice bin is bare wood does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  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 - The indoor shelving material located in the upstairs storage area 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 it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 30 days.
• 1320 - Repeat There was no temperature measuring device located in the upstairs beer cooler holding food.
  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.
• 0060 - Critical The Person-in-charge (PIC) did not pass the foodservice demonstration of knowledge test.
  A PIC must be able to demonstrate knowledge by passing the foodservice demonstration of knowledge test or by being a Certified Food Manager. Correct within 30 days.
• 2020 - Unwrapped straws were provided at the consumer self-service counter.
  Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws. Correct within 14 days.
• 1560 - There is a floor mounted freezers upstairs and a coke cooler downstairs that are 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.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. Correct within 7 days.
• 2250 - Repeat 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.

February 06, 2003 (Routine)

• 1460 - There is no 3-vat sink operational in the establishment. There is a 3-vat sink on premises to be put in.
  Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. Correct within 30 days.
• 3240 - Handwashing facilities are unclean and not maintained at the cook line.
  Keep handwashing facilities clean and maintained to encourage proper handwashing. Correct today.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided at the upstairs handsink and the towel dispenser at both handsinks in the kitchen are not easily accessible.
  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. Correct within 48 hours.
• 2190 - Water from the handwashing sink at both bars 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. Correct within 30 days.
• 0550 - In-use utensils (ice scoop stored on top of both ice bins) improperly stored between use.
  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.
• 0520 - Ice used as a medium for cooling the exterior surfaces of food (pitchers for drink guns at upstairs bar) 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.
• 0610 - Ice at downstairs bar stored directly under beverage tubing where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Correct within 48 hours.
• 0610 - Margarine, hot sauce bottles and other food stored on the floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters. Correct within 48 hours.
• 1750 - Manufacturer containers were observed reused for the storage of bar garnishes in bar coolers, refilling glass ketchup bottles, single-service cups stored in single-use containers, and manufacturers containers used to transport ice.
  Discontinue the reuse of single-use containers for storage and transportation of ice. Provide approved reusable storage containers designed for your storage needs. Correct within 48 hours.
• 1570 - Thermometer on dishwashing machine was observed in a state of disrepair and damaged. Light bulb out in reach-in cooler was not working.
  Repair the dishwaher and cooler 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 dishwasher or the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Begin manual washing techniques until thermometer is fixed. Correct today.
• 1320 - There was no temperature measuring device located in the prep. coolers.
  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.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a correct test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct today.
• 3020 - Soap was not provided at the hand washing lavatory in the downstairs 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. Correct today.
• 2020 - Unwrapped straws were provided at the waitstaff station counter.
  Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws. Correct within 7 days.
• 3330 - Critical Working containers of glass cleaner 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. Correct today.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents with self-closing door.
  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 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.
• 2810 - Floor or floor covering in bar hallway is bare wood, floor covering is downstairs bar is in disrepair, floor is carpet on steps and upstairs hallway, floor in men's restroom is in disrepair and are not smooth and easily cleanable.
  Repair or replace floor or floor coverings to make them smooth and easily cleanable. Correct within 30 days.
• 2810 - Ceiling in ice bin room is bare wood is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable. Correct within 30 days.
• 2810 - Wall or wall covering in men's restroom, shelves in bar hallway, service table in downstairs bar is bare wood, shelving in bar is bare wood, shelves holding bar mugs at both bars are bare wood, shelf in dry storage is bare wood and all are not smooth and easily cleanable.
  Repair or replace wall or wall covering and other surfaces to make them smooth and easily cleanable. Correct within 30 days.
• 3180 - Floor in walk-in cooler, lids to wing sauce containers, wall and ceiling in kitchen, plastic netting on bar shelves, floors in bar areas, glass racks in bar hallway, counter under cups at wait station, floor behind homestyle freezers upstairs, drink gun holders, ice bins at upstairs bar, all 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 within 3 days.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use. Correct today.
• 2730 - The refuse containers used to store refuse/recycbles has no drain plugs.
  Replace the drain plug to the refuse container. Correct within 7 days.
• 3140 - Personal items located on shelf with bar glasses and single-use containers.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination. Correct today.