August 12, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card. All employees (including bar staff) are required to have FHC.
  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.
• 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..Left verbiage from the 2005 FDA food code with CFM.
  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.
• 3-501.15 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device for temping cook temperatures and cold hold food.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.

December 30, 2008 (Routine)

• 4-501.11 - Wait station shelving and storage shelving were observed in a state of disrepair and damaged.
  Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: reachin freezer, stove
  Clean and sanitize these surfaces for food contact.
• 6-501.16 - Mops and brooms 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.

March 20, 2008 (Follow-up)

March 04, 2008 (Routine)

• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine, utensil bins, reachin freezer, reachin, stove, grill
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Glasses were found stacked on glasses in the lower wait station.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-202.11 - Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the 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
• 6-501.11 - Kitchen floor, walls, ceiling, mop well, hand basin faucet are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The bar floor and floor, walls and ceiling 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.

December 01, 2007 (Routine)

• 4-501.11 - The automatic dishwasher temperature gauge was observed in a state of disrepair and damaged.
  Repair the gauge 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 gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: reachin freezer, shelving, dishwasher
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - The floor 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.

November 09, 2006 (Routine)

November 09, 2006 (Routine)

June 28, 2006 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: reachin freezer, ovens, stoves
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Repeat Floor 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.

December 14, 2005 (Routine)

• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 4-501.114 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable temperature.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bar glasses and reachin, wait station and kitchen utensil holders, ice machine, reachin freezer
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Glasses were found stacked on glasses at the bar and lower wait station, plates were stacked wet in kitchen.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-501.11 - Kitchen walls are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Floor in the upper wait station 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.

October 26, 2005 (Routine)

• 3-305.11 - Repeat Food stored on the bar and kitchen floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bar shelving, ice machine, utensil bins, reachin freezer, exhaust hood, produce reachin, dishwasher.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Glasses were found stacked on glasses in lower wait station.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.13 - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 6-501.12 - Bar floor and floor and walls 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.
• 6-501.14 - Ventilation systems (exhaust hoods) to the outside are creating a public health hazard
  Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge

July 28, 2005 (Routine)

• 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Corrected During Inspection 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.
• 4-501.11 - The door gasket of the prep unit is (missing, damaged).
  Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: upper wait station utensil bins
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Corrected During Inspection Bar glasses were found stacked on glasses.
  Store glasses in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the 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

March 22, 2005 (Routine)

• 3-304.12 - Corrected During Inspection Bowls used for food scoops - no handles.
  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.
• 3-305.11 - Bus pans full of dirty dishes stored on ice machine.
  Store bus pans away from possible contamination of food (ice) and utensils
• 4-501.11 - Lower waqit station shelving was observed in a state of disrepair and damaged.
  Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 6-301.12 - A heated air hand drying device was not being provided at the hand washing lavatory in bar and upper wait station.
  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

January 27, 2005 (Routine)

• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: utensil bins, reachin freezer
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat Dishwasher wall is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Wait station ceiling tile and floor 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.

June 08, 2004 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: door gaskets, shelving, utensil bins, freezer, equipment (outsides)
  Clean and sanitize these surfaces for food contact.
• 5-205.11 - Critical The handwashing facilities located at the wait stations are 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 bus pans and high chair preventing its use.
• 6-501.12 - Carpeting in dining area and floor, walls and 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.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the front wait station
  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
• 6-501.11 - Dishwasher wall is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-305.11 - 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.

March 16, 2004 (Routine)

• 4-904.11 - 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.
• 5-205.11 - Critical The handwashing facility located at the wait station 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 tray cart preventing its use.
• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 3-301.11 - Critical Bowls being used as scoops in flour bins.
  Remove bowls and replace with handled utensils.
• 6-501.12 - Floor under equipment 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.
• 6-501.11 - Kitchen wall by dishwasher and 3 compartment sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 02, 2003 (Routine)