July 28, 2009 (Routine)

May 06, 2009 (Follow-up)

April 14, 2009 (Critical Procedures)

January 15, 2009 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored next to ice bin in the bar that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0930 - Critical Raw and/or undercooked hamburgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 1770 B - Observed accumulation on the soda nozzles at the bars.
  Clean and sanitize these surfaces for food contact on a regular basis.

October 02, 2008 (Critical Procedures)

• 0820 A 2 - Critical Repeat Pulled chicken in the salad prep cooler was 45 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0870 - Corrected During Inspection Critical The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
  Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. Handouts covering the requirements were left with Chef.

June 12, 2008 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0520 - Ice used as a medium for cooling the exterior surfaces of drink is also for drink ice or used as food at the bar.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes cold holding at salad station at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1600 - Eight of the sixteen nozzles on the wands of the dish machine are plugged with debris.
  Increase the frequency of cleaning or removal of debris from nozzles and interior surfaces of the unit to maintain unit performance.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice deflector in ice machine
  Clean and sanitize these surfaces for food contact.
• 3180 - The floor and drain in the bars 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.

March 04, 2008 (Critical Procedures)

• 0160 - Critical The dish washing personnel was observed handling soiled utensils then handling clean utensils without washing their hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0820 - Critical Diced chicken and cooked eggs cold holding at improper temperatures of 45 on the top of the salad prep cooler.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1890 - Corrected During Inspection Critical The three vat sink at the bar was set up to wash, sanitize, and rinse glasses.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. For chlorine sanitizer use 50-100 ppm.

November 09, 2007 (Follow-up)

October 30, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical The dish washer personnel was dinking from an open container in area where they may contaminate clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may drink fluids as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0270 - Critical The vacuum packed elk located in the walk-in cooler is not from an approved food preparation/processing facility.
  Obtain food from sources that comply with the law.
• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food, lettuce and bread, with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0540 - Corrected During Inspection Critical Soiled gloves in contact with clean equipment or utensils.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0800 - Corrected During Inspection Critical A pan of sweet potatoes was noted not being adequately cooled to prevent the growth of harmful bacteria as it was at 43 degrees while stored in the walk-in cooler and was dated 10-29.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

June 07, 2007 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0550 - In-use ice scoops at soda machine are improperly stored between use as the handles are in the 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.
• 2350 ii - The hand wash sink by salad station is in poor repair.
  Repair plumbing.
• 2350 ii - The floor drain by soda machine is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - The used oil drum was open or uncovered.
  Cover all waste containers when not in continuous use.
• 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

February 06, 2007 (Critical Procedures)

• 0480 - Unlabeled food containers.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3330 - Corrected During Inspection Critical Some of the spray bottles of sanitizer and cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

October 13, 2006 (Pre-Opening)

September 08, 2006 (Other)