October 07, 2009 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  Clean and sanitize these surfaces for food contact.
• 0820 A 2 - Critical Sliced ham and pastrami cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit 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.
• 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.
• 3080 - Less than 10 foot candles of light was noted in the beer walk-in.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

June 15, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Shell eggs, and half + half, cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1320 - Corrected During Inspection The temperature measuring device in the prep lowboy, and bar mini fridge were not properly located in the coldest part of the unit.
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bar mini fridge.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Womens restroom ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 06, 2009 (Routine)

• 0550 - Dispensing utensils improperly stored between uses; scoop handle in ice.
  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 135F.
• 0620 - Food stored under sewer lines; stored under bar sink.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment (tubing) and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.

December 01, 2008 (Routine)

• 0470 - Critical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE); hard-boiled eggs stored in raw egg carton.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Food stored on the floor or food stored less than 6" above the floor; condiments stored on the floor of the walk-in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical Repeat Milk and half-and-half are cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2660 - Repeat 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.
• 3080 - Corrected During Inspection Repeat Less than 10 foot candles of light was noted in the walk-in fridge.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 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.

August 19, 2008 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) deli meats 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.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers and steak that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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.
• 1320 - There were no temperature measuring devices located in the low boy prep refrigerator and freezer units..
  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.
• 1780 - Critical Interior lip of ice machine moldy.
  Clean interior of ice machine.
• 2350 ii - Cold water not available at kitchen handbasin.
  Repair and maintain all plumbing components ans fixtures.
• 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.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at base of door to outside.
  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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

May 28, 2008 (Routine)

• 0820 A 2 - Critical Half and half cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0840 - Critical Repeat According to the "consume by" date on the prepared ready-to-eat (RTE) hard cooked eggs and chicken wings in the refrigerator, the food should have been discarded 8 ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat Mechanically vented hood filters have a gap in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 2890 - Repeat Light bulb in reach in freezer not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Front and rear doors are propped open. Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3080 - Repeat Less than 20 foot candles of light was noted in the walk in refrigerator
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

February 04, 2008 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) fried chicken 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.
• 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) roast beef in the refrigerator, the food should have been discarded 5 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - Repeat Mechanically vented hood filters have a gap in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 2890 - Light bulb in reach in freezer not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided in the ladies' toilet room lavatory 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.
• 3080 - Less than 10 foot candles of light was noted in the reach in freezer and walk in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

July 25, 2007 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced meats and cheeses 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 - The under counter refrigerator was observed to have an excessive build up of ice; a condition that prevents necessary maintenance and easy cleaning.
  Defrost the refrigerator.
• 1570 - Repeat Mechanically vented hood filters have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.

May 04, 2007 (Routine)

• 1580 - The small white cutting board is 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.
• 2350 - Corrected During Inspection Critical The water supply was turned off to the kitchen hand sink.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 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.

January 22, 2007 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) multiple food items 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.
• 1530 - Repeat 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.
• 1570 - Mechanically vented hood filters have a gap at the end of the filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1730 - Quats test strips were observed to be discolored (all strips turned a green color).
  Discard and replace the quats test strips to provide proper, accuracy.
• 2350 ii - The sink basin at the kitchen is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2700 - The waste storage container (dumpster) for trash has holes on the bottom due to rust..
  Replace the trash container (dumpster)..
• 2890 - Light bulb in the reach in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

October 23, 2006 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the cut celery.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) food in the 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.
• 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 Repeat The prepared ready-to-eat (RTE) pork barbecue, sliced ham and turkey, cooked chicken and shredded cheese 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1730 - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 2000 - Clean condiment cups and lids were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3080 - Repeat Less than 20 foot candles of light was noted in the walk in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

July 17, 2006 (Routine)

• 0690 - Ace wrap worn while preparing food.
  Protect food from miscellaneous sources of contamination. Hands can not be washed properly while wearing ace wrap and ace wrap is not a material that can properly be washed then used while preparing food.
• 0830 - Critical The prepared ready-to-eat (RTE) chicken wings 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.
• 1730 - The thermometer on the walk/reach-in is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1800 - The nonfood contact surface of the shelving and sheet pan under deep fat frier 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.
• 3080 - Less than 20 foot candles of light was noted in the walk/reach-in .
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

March 30, 2006 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: can opener blade, and the interior of the toaster
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cup holding dispenser at the bar
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf where toaster is stored.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Ceiling tile in the ladies room is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Vent in the ceiling in the ladies and men rest rooms 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)

June 09, 2005 (Routine)

• 1320 - Corrected During Inspection There was no temperature measuring device located in the prep reach-in.
  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 - Repeat New shelves on order for glass reach-in refrigerator.
  Replace shelves when delivered.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wooden plank shelf under grill area.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the area under and between grill equipment noted to be in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - (1) Ceiling tiles (2) Wall along bottom (cove molding) Seams between pieces of wall panelling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Spray bottles of cleanser (hung in three compartment sink) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of spray cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 09, 2005 (Routine)

• 1320 - Corrected During Inspection There was no temperature measuring device located in the prep reach-in.
  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 - Repeat New shelves on order for glass reach-in refrigerator.
  Replace shelves when delivered.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wooden plank shelf under grill area.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the area under and between grill equipment noted to be in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - (1) Ceiling tiles (2) Wall along bottom (cove molding) Seams between pieces of wall panelling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Spray bottles of cleanser (hung in three compartment sink) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of spray cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 08, 2005 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical Repeat Prepared ready-to-eat (RTE) chicken wings 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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed sliced deli meats 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 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.
• 1010 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin behind the bar. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1320 - The temperature measuring device in the prep reach-in was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Repeat (1) Duct tape used to repair inside of reach-in freezer. (2) Shelves glass reach-in noted with rust and peeling surface material. These items were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1730 - Cutting utensil was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Duct tape used as handle.
  Discard and replace the cutting to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda holster behind bar, glass reach-in shelves, bottom freezer.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelves under gril, top lid to reach-in freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the area between grill equipment and outside surface of prep reach-in 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.
• 3180 - Floor under equipment food prep and bar area 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.
• 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.
• 3330 - Critical Working containers of cleanser (hung in three compartment sink) 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.

March 08, 2005 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical Repeat Prepared ready-to-eat (RTE) chicken wings 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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed sliced deli meats 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 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.
• 1010 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin behind the bar. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1320 - The temperature measuring device in the prep reach-in was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Repeat (1) Duct tape used to repair inside of reach-in freezer. (2) Shelves glass reach-in noted with rust and peeling surface material. These items were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1730 - Cutting utensil was observed in a state of repair and condition preventing effective maintenance and easy cleaning. Duct tape used as handle.
  Discard and replace the cutting to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda holster behind bar, glass reach-in shelves, bottom freezer.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelves under gril, top lid to reach-in freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the area between grill equipment and outside surface of prep reach-in 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.
• 3180 - Floor under equipment food prep and bar area 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.
• 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.
• 3330 - Critical Working containers of cleanser (hung in three compartment sink) 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.

December 13, 2004 (Routine)

• 1750 - Manufacturer containers were observed reused for the storage of chicken wings.
  Discontinue the reuse of manufacturer containers for food items storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0830 - Critical Repeat Prepared ready-to-eat (RTE) chicken wings 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.
• 1570 - Repeat Shelves glass reach-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

December 13, 2004 (Routine)

• 1750 - Manufacturer containers were observed reused for the storage of chicken wings.
  Discontinue the reuse of manufacturer containers for food items storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0830 - Critical Repeat Prepared ready-to-eat (RTE) chicken wings 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.
• 1570 - Repeat Shelves glass reach-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

September 16, 2004 (Routine)

• 1800 - Repeat The nonfood contact surface of the area below grill and deep fat fryer also bottom shelf prep table noted to be unclean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2760 - Plastic bag of used beer bottles noted in side store room.
  Ensure trash is removed frequently and do not leave refuse containers in the facility overnight.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: area below slicer
  Maintain nonfood-contact surfaces of equipment clean.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Beef loin, beef ribs, vegetables and condiments stored too close to each other..
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) BBQ 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.
• 1320 - There was no temperature measuring device located in the glass reach-in 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.
• 3180 - Underside of pizza box shelf 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.
• 3080 - Less than 20 foot candles of light was noted above glass reach-in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 2190 - Water from the handwashing sink male rest-room was measured at a temperature less than 110F. Sink is equipped with an instantaneous hot water heater that appears to not be working.
  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.

September 16, 2004 (Routine)

• 1800 - Repeat The nonfood contact surface of the area below grill and deep fat fryer also bottom shelf prep table noted to be unclean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2760 - Plastic bag of used beer bottles noted in side store room.
  Ensure trash is removed frequently and do not leave refuse containers in the facility overnight.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: area below slicer
  Maintain nonfood-contact surfaces of equipment clean.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Beef loin, beef ribs, vegetables and condiments stored too close to each other..
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) BBQ 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.
• 1320 - There was no temperature measuring device located in the glass reach-in 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.
• 3180 - Underside of pizza box shelf 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.
• 3080 - Less than 20 foot candles of light was noted above glass reach-in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 2190 - Water from the handwashing sink male rest-room was measured at a temperature less than 110F. Sink is equipped with an instantaneous hot water heater that appears to not be working.
  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.

June 11, 2004 (Routine)

• 0690 - Repeat Reach down freezer stored in customer area is not locked.
  Protect food from miscellaneous sources of contamination.
• 1570 - Unused or non-functioning equipment stored under metal table in kitchen, not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat White shelving rack stored on door of walk-in refrigerator and the white shelves in the upright refrigerator with glass door were observed in poor condition. The surface of these shelves are peeling, exposing rust.
  Repair the shelves to restore them to new condition . This allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to properly repair the shelves, replace them with units that meet the specifications of Part IV, Article 1 and 2 of this chapter.
• 1320 - Repeat The temperature measuring device on the exterior of the walk-in refrigerator does not work & the interior thermometer was unable to be located.
  Provide an easily readable thermometer at the front of the unit (or repair the exterior thermometer) so employees can accurately read the thermometer.
• 2830 - Floor wall junctures in kitchen are not coved and closed along the non-tiled walls.
  Provide cove molding along the non-tiled walls.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the bottom of one freezer, a plastic container used to hold single service items.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the following equipment have accumulations of grime and debris: bottom shelf of kitchen's stainless steel table, filters above the grill areas.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

June 11, 2004 (Routine)

• 0690 - Repeat Reach down freezer stored in customer area is not locked.
  Protect food from miscellaneous sources of contamination.
• 1570 - Unused or non-functioning equipment stored under metal table in kitchen, not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat White shelving rack stored on door of walk-in refrigerator and the white shelves in the upright refrigerator with glass door were observed in poor condition. The surface of these shelves are peeling, exposing rust.
  Repair the shelves to restore them to new condition . This allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to properly repair the shelves, replace them with units that meet the specifications of Part IV, Article 1 and 2 of this chapter.
• 1320 - Repeat The temperature measuring device on the exterior of the walk-in refrigerator does not work & the interior thermometer was unable to be located.
  Provide an easily readable thermometer at the front of the unit (or repair the exterior thermometer) so employees can accurately read the thermometer.
• 2830 - Floor wall junctures in kitchen are not coved and closed along the non-tiled walls.
  Provide cove molding along the non-tiled walls.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the bottom of one freezer, a plastic container used to hold single service items.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the following equipment have accumulations of grime and debris: bottom shelf of kitchen's stainless steel table, filters above the grill areas.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 08, 2004 (Routine)

• 3180 - Floor around reach-in freezers, in storage room, not clean. Floor around toilet and handsink in the men's toilet room ("Steeler's area") is noted in need of cleaning. Ceiling vent and door, inside same restroom, not 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.
• 0690 - Reach down freezer stored in customer area is not locked.
  Protect food from miscellaneous sources of contamination. Provide a lock for freezer or relocate freezer into a storage room or the kitchen.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Single service items (carry-out containers) observed unprotected from contamination.
  Store single service items inverted & in plastic, or in an approved dispenser.
• 1800 - The nonfood contact surface of hood filters above the fryers and the oven had accumulations of grime and debris. Exterior door of a reach-in freezer also observed to have accumulations.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1770 B - Observed accumulations of food debris on the following food contact surfaces: interior of slicer device (used to cut raw potatoes into French fries).
  Clean and sanitize these surfaces for food contact.
• 1320 - The temperature measuring device in the walk-in refrigerator was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1570 - Shelving used to store bottles of condiment inside the door of the walk-in refrigerator was observed in a state of disrepair. The plastic coated surfaces of these shelves have worn away exposing rust.
  Replace the shelving with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

March 08, 2004 (Routine)

• 3180 - Floor around reach-in freezers, in storage room, not clean. Floor around toilet and handsink in the men's toilet room ("Steeler's area") is noted in need of cleaning. Ceiling vent and door, inside same restroom, not 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.
• 0690 - Reach down freezer stored in customer area is not locked.
  Protect food from miscellaneous sources of contamination. Provide a lock for freezer or relocate freezer into a storage room or the kitchen.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Single service items (carry-out containers) observed unprotected from contamination.
  Store single service items inverted & in plastic, or in an approved dispenser.
• 1800 - The nonfood contact surface of hood filters above the fryers and the oven had accumulations of grime and debris. Exterior door of a reach-in freezer also observed to have accumulations.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1770 B - Observed accumulations of food debris on the following food contact surfaces: interior of slicer device (used to cut raw potatoes into French fries).
  Clean and sanitize these surfaces for food contact.
• 1320 - The temperature measuring device in the walk-in refrigerator was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1570 - Shelving used to store bottles of condiment inside the door of the walk-in refrigerator was observed in a state of disrepair. The plastic coated surfaces of these shelves have worn away exposing rust.
  Replace the shelving with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

November 06, 2003 (Routine)

• 1580 - The large cutting board along the food prep refrigerator is heavily scratched and scored in some areas. 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.
• 2010 - A refrigerator shelving rack was found stored on the floor (next to a refrigerator). A container holding utensils was on floor below drain board of three compartment sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination. Elevate all equipment and utensils a minimum of 6 inches off floor.
• 3170 - Kitchen walls are damaged in a few areas due to items that were previously nailed or drilled into walls. Damaged areas are exposing posterboard, not cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3200 - Exhaust air filters in hood system are not clean.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

November 06, 2003 (Routine)

• 1580 - The large cutting board along the food prep refrigerator is heavily scratched and scored in some areas. 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.
• 2010 - A refrigerator shelving rack was found stored on the floor (next to a refrigerator). A container holding utensils was on floor below drain board of three compartment sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination. Elevate all equipment and utensils a minimum of 6 inches off floor.
• 3170 - Kitchen walls are damaged in a few areas due to items that were previously nailed or drilled into walls. Damaged areas are exposing posterboard, not cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3200 - Exhaust air filters in hood system are not clean.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials