February 11, 2009 (Routine)

• 1150 - The nonfood contact surfaces of the bread crates used as condenser covers not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat Pepsi RIR door was observed in a state of disrepair and damaged.
  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.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises. (Bar coolers)
  Remove any unused or non-functioning equipment from the premises.
• 3180 - Repeat Floors and walls 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.
• 3300 - Repeat Premises has accumulation of litter
  Maintain the premise free of litter.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

February 07, 2008 (Routine)

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: PREP TABLES, SHELVES AND ALL REFRIGERATOR/FREEZER UNITS..
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3180 - Repeat FLOORS, WALLS AND CEILINGS 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

July 17, 2007 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. CASES OF OIL.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - The door gasket of the BEV AIR UNIT is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Unnecessary items removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. WIPING CLOTH SOLUTION >400 PPM.
  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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INTERIOR OF BEV AIR UNIT.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 B - The handwash station in the KITCHEN is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3030 - No disposable towels were provided at the hand washing lavatory in the KITCHEN.
  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
• 3180 - Repeat FLOORS AND WALLS THROUGHOUT 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 - Critical SPRAY BOTTLES of HAZARDOUS PRODUCT 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 - Critical Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 20, 2007 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. CASES OF OIL AND BUCKET OF PICKLES.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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.
• 1060 - The nonfood contact surface of the STABILIZER UNDER THE MICROWAVE is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - MAKESHIFT PANEL FOR THE PEPSI RIR.
  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.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SPICE CONTAINERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - Repeat The food contact equipment surface of the TOASTER OVEN is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the EQUIPMENT to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 2310 - Critical The handwashing facility located in 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 EQUIPMENT preventing its use.
• 3180 - Repeat WALLS AND FLOORS (ESPECIALLY UNDER EQUIPMENT) 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.

January 24, 2006 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) FOODS in the refrigeration unit ARE not properly dated for disposition. RELABEL CONTAINERS WHEN FOOD ITEMS ARE REMOVED FROM THEIR ORIGINAL CONTAINERS.
  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 - NO SINK STOPPERS FOR THE BAR SINK COMPARTMENTS.
  Repplace the plastic/paper with approved stoppers 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.
• 1580 - The cutting board IS 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER TOP UNDER THE DRAIN BOARDINTERIOR SURFACES OF THE BEV AIRUNDER THE LID ON THE DISPLAY UNIT
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Food contact surfaces of the HAND HELD CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1790 - The food contact equipment surface of the BAKER/BROILER is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the EQUIPMENT to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - The nonfood contact surface of the MOP SINK 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.
• 2000 - Clean PANS were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Repeat FLOOR ALONG THE WALLS AND UNDER EQUIPMENT 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.

September 20, 2005 (Routine)

• 0480 - Unlabeled food containers. SUGAR CONTAINER NEXT TO COFFEE BEHIND THE BAR.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1320 - There was no temperature measuring device located in the FRIGIDAIRE.
  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 - BAR STOOLS WERE observed in a state of disrepair and damaged.
  Repair the STOOLS 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 STOOLS, replace THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat BOTTOM SHELF IN THE FRIGIDAIRE UNDER THE WIRE BASKET was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the SHELF 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 SHELF, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: HAIER UNIT NEEDS DEFROSTING.
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 - Unwrapped knives, forks, or spoons were not stored IN THE KITCHEN with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3020 - Soap was not provided at the hand washing lavatory in the KITCHEN. HAND SANITIZER IS NOT SOAP NOR SHOULD BE USED AS A SUBSTITUTE TO HANDWASHING.
  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.
• 3180 - VENT COVER IN MENS BATHROOM AND FLOOR UNDER PREP TABLE AND SINK IN 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.
• 3290 - HAMMER noted to be stored in such a way that it is contaminating Equipment.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3330 - Critical GALLON CONTAINER OF A LIQUID CLEANSER WAS 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 - Critical Containers of CLEANSERS not stored separately from insecticides or rodenticides. CAN OF BUGOUT
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

May 17, 2005 (Routine)

• 1060 - Repeat The nonfood contact surface of the KEG COOLER SHELVES are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - GRILL/BURNER UNIT IS MISSING TWO KNOBS.
  Replace the knobs.
• 1570 - Repeat BOTTOM SHELF OF THE FRIGIDAIRE was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the SHELF 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 SHELF, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - FLOOR AND LOWER WALL IN CORNER BEHIND THE TOILET IN THE MEN'S BATHROOM 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.

February 25, 2005 (Routine)

February 17, 2005 (Follow-up)

• 1060 - The nonfood contact surface of the KEG COOLER BOTTOM SHELF, HANDSINK CABINET SIDE PANEL, CUBBOARD SHELVES, LOWER STORAGE SHELVES, AND DRY STORAGE RACK are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the FRIGIDAIRE UNIT.
  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 - BOTTOM SHELF OF FRIGIDAIRE was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the UNIT 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 UNIT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: HANDLES OF DISPLAY UNIT, ICE ACCUMULATION IN THE HAIER, BOTTOM SHELVES IN REFRIGERATOR/FREEZER UNITS, AND PREP TABLE AREA BEHIND AND AROUND ITEMS PLACED ON TABLE UP AGAINST THE WALL.
  Maintain nonfood-contact surfaces of equipment clean.
• 2830 - Floor and wall juncture in KITCHEN BEHIND EQUIPMENT not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3080 - Less than 10 foot candles of light was noted in the DRY STORAGE AREA
  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.
• 3170 - FLOOR TILES, CEILING ABOVE PIZZA OVEN, AND VENTILATION DUCT (NOT ENCLOSED AT DISTRIBUTION END) are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Handwashing facilities are unclean and not maintained. SINK FAUCETS IN WOMEN'S BATHROOM ALSO HAVE CALCIFICATION BUILDUP.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3660 - Establishment operating without a valid permit. (EXPIRED JAN 31, 2005)
  Cease all food service operations until you receive a permit to operate from the health department. PERMIT WILL BE ISSUED WHEN ALL PREVIOUS VIOLATIONS HAVE HAD CORRECTIVE ACTIONS COMPLETED.

January 25, 2005 (Routine)

• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) COLE SLAW in the refrigerator, the food should have been discarded ONE day ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 1060 - The nonfood contact surface of the KEG COOLER BOTTOM SHELF, HANDSINK CABINET SIDE PANEL, CUBBOARD SHELVES, LOWER STORAGE SHELVES, AND DRY STORAGE RACK are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the HAIER UNIT.
  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 - BOTTOM SHELF OF FRIGIDAIRE was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the UNIT 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 UNIT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: TABLE TOP UNDER EQUIPMENT, HANDLES OF DISPLAY UNIT, ICE ACCUMULATION IN THE FRIGIDAIRE, AND STAND UP BEER COOLER SHELVES.
  Maintain nonfood-contact surfaces of equipment clean.
• 2830 - Floor and wall juncture in KITCHEN BEHIND EQUIPMENT not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. STRONG URINE ODOR IN THE MEN'S BATHROOM.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat FLOOR TILES, CEILING ABOVE PIZZA OVEN, AND VENTILATION DUCT (NOT ENCLOSED AT DISTRIBUTION END) are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat MOTOR UNITS UNDER ALL REFRIGERATOR AND FREEZER UNITS, BACKSIDE OF BEER COOLERS, SHELVES BEHIND THE BAR, FAN GUARDS, POOL STICK RACK, AND FLOORS 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 are unclean and not maintained. SINK FAUCETS IN WOMEN'S BATHROOM ALSO HAVE CALCIFICATION BUILDUP.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3330 - Critical SPRAY BOTTLE OF UNKNOWN SUBSTANCE UNDER HAND SINK IN KITCHEN 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 - Critical CANS OF PAINT AND CLEANSERS STORED ON LOWER SHELF OF PREP TABLE WITH BOX OF STRAWS.
  STORE PAINTS IN APPROVED LOCKERS OR AREAS OUTSIDE OF THE KITCHEN. MAINTAIN A SPACE SEPARATION OR INSTALL A SEPARATOR BETWEEN CLEANING SUPPLIES AND KITCHEN SUPPLIES.

October 21, 2004 (Follow-up)

• 1570 - Repeat BEER COOLER LOWER SHELVES were observed in a condition that prevents necessary maintenance and easy cleaning.
  WIRE RACK HAS BEEN INSTALLED BUT DOES NOT PROVIDE A PERMANENT CORRECTION TO THE VIOLATION. THE SHELVES STILL NEED TO PROVIDE FOR EASY CLEANING.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYING PAN.
  Clean and sanitize these surfaces for food contact.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  MANAGER HAS MADE MAJOR IMPROVEMENTS AND IS STILL WORKING ON THE BACK AREA.
• 3170 - Repeat FLOOR TILES IN KITCHEN are not maintained in good repair
  MANAGER IS STILL IN THE PROCESS OF REPLACING AND REPAIRING FLOOR TILES.

September 15, 2004 (Routine)

• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in the bathrooms.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes in the dining area.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 1780 - Critical Food contact surfaces of the tongs used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of tongs after each use to prevent the growth microorganisms on those surfaces.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 2830 - Repeat Floor and wall juncture in kitchen under deep sink not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 1100 - The food contact surface of the white funnel is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the funnel to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1400 - The chest freezer and stand up freezer have accumulated ice preventing proper air flow.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat Wooden hand sink frames for all handwashing sinks andlower shelves in the keg beer cooler were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the sink stands and all storage areas 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 listed items, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat Cubboard door (missing knob), door between kitchen and non-food storage room wereobserved in a state of disrepair and damaged.
  Repair the listed items 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 items, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Repeat Floor tiles in kitchen under cooking equipment, floor tiles in bar seating stool area, men's bathroom door, and the wall behind the toilet in the female's bathroom are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1150 - Repeat The nonfood contact surface of the shelves above the freezer, and hand sink cabinet are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2840 - Carpeting in the dining and pool area are not seamed and securely attached to the floor.
  Attach carpeting to floor with a durable mastic, by using a stretch and tack method, or by another approved method. Adhere gaps between the seams to prevent fraying of the edges and gaps between the pieces of carpet.
• 3180 - Repeat Floor under equipment, floor behind equipment and tables, dining room fans, and ceiling tiles 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.
• 2310 - Critical The handwashing facility located at 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cooking pan.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: lower storage shelves, upper shelves, shelf under grill, and the chest freezer door gasket.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Repeat Less than 20 foot candles of light was noted in the storage areas.
  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
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen cooking area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

May 19, 2004 (Routine)

• 3080 - Repeat Less than 20 foot candles of light was noted in the storage areas
  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
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (Throughout the entire facility)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 2830 - Floor and wall juncture in the kitchen under the deep sink is not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 1100 - Repeat The food contact surface of the bar beer tap unit, beer cooler, is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the units to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1570 - The door gasket of the chest freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Unused or non-functioning equipment not removed from the premises. (Throughout the facility in storage area, behind bar, display cooler in kitchen, and sectioned off area by pool tables)
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Handle to the reach-in refrigerator and cubboard door was observed in a state of disrepair and damaged.
  Repair the handles 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 handles, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Repeat Door to the storage area is missing handle, men's bathroom door has a hole, entire wall behind the toilet in the women's bathroom (covered with cardboard), and floor tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1150 - Repeat The nonfood contact surface of the handwashing sink cabinet, and wooden storage shelves are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3180 - Repeat Floor under equipment, shelves behind the bar, and in the karoake 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: utensil drawer, microwave oven, lower shelves, and carboard over hood exhaust filter.
  Maintain nonfood-contact surfaces of equipment clean. Discard the carboard and do not block the filter.

May 19, 2004 (Routine)

• 3080 - Less than 20 foot candles of light was noted in the storage areas.
  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
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (Throughout the entire facility).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 2830 - Floor and wall juncture in the kitchen under the deep sink not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1570 - The door gasket of the chest freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Unused or non-functioning equipment not removed from the premises. (Beer cooler, display cooler unit, beer tap unit, area sectioned off contains numerous items, storage room has several items)
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Cubboard knob missing and door handle on reach-in refrigerator, was observed in a state of disrepair and damaged.
  Repair the handles 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 handles, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1150 - Repeat The nonfood contact surface of the handwashing sink cabinet, and wood shelves throughout the storage and kitchen area, are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3180 - Repeat Shelves and counters behind the bar, karoake area,and floor under equipment throughout the kitchen and in the bar 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave, utensil drawer, lower shelves, and cardboard covering the hood exhaust filter.
  Maintain nonfood-food contact surfaces of equipment clean. Discard the cardboard.
• 3170 - Repeat Door to the dry storage area is missing a handle, men's bathroom door has a hole, floor tiles, and entire wall behind the toilet in the female's bathroom is damaged (covered by cardboard), is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 11, 2003 (Routine)

• 3080 - Repeat Less than 50 foot candles of light was noted in the KITCHEN.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 1100 - The food contact surface of the REFRIGERATOR is not smooth, contains cracks, chips, or pits and can not be easily cleaned. HEAVY CORROSION.
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the FREEZER IS NOT AVAILABLE.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1150 - The nonfood contact surface of the WOODEN CABINET DIRECTLY BELOW HANDSINK is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3070 - Toilet tissue was not present at each toilet
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
• 2310 - Critical The handwashing facility located at 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 ITEM preventing its use.
• 2000 - Unused refrigerator rack found stored on floor.
  Food equipment Must be stored in a clean environment at a minimum of 6 " off of floor.

September 30, 2003 (Other)

• 1320 - There was no temperature measuring device located in some refrigerators and freezers.
  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.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove ALL unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3180 - Floor, walls, baseboards, restrooms, mopsink, hand sink cabinet 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: microwave interior, fryer, wire racks,...
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelf below grill, unused beer boxes,.....
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Kitchen floor, ladies' room walls are not maintained in good repair
  Replace missing floor tiles. Replace all wall panels in the ladies' room.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3090 - Ladies' room fan does not work. Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 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.
• 1060 - The surface of the bare wood shelf and the metal rack over the three compartment sink are not corrosion resistant, nonabsorbent, and/or smooth.
  Paint or seal the shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The rusty refrigerator racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.

August 05, 2003 (Routine)

• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter. Any unneccessary items should be removed from the premises.
• 3080 - Lighting in the kitchen below 50 ft candles. Fluorescent ligh bulb inoperable.
  Replace light bulb(s)

January 09, 2003 (Complaint)

• 3300 - Premises has accumulation of litter. Excess # of cardboard boxes noted behind the bar.
  Maintain the premise free of litter. Discard excess boxes.
• 3280 - Old rodent dropping was found inside an inoperable cooling box. Pest control surveillance is being conducted by Orkin Inc. on a monthly basis.
  Clean & remove old droppings and continue pest control surveillance.
• 3170 - Physical structure of the building (roof top) is not maintained in good repair. Also noted by city building inspector and fire inspector. Other city inspectors on site during this inspection.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3190 - Trash and food debris noted under equipment in the kitchen.
  Remove, clean and sanitize floor.