June 03, 2009 (Routine)

• 1700 - Critical No sanitizing solution is being used at the dishmachine.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 3180 - Floors at the bars are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 05, 2008 (Routine)

December 28, 2007 (Critical Procedures)

June 12, 2007 (Follow-up)

• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: plates, slicer, pink mold in ice machine. (4th floor kitchen)
  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: the cart that the plates are transported on, and the sinks need cleaning. (4th floor kitchen and bars).
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Floors, walls and ceilings are 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.

April 26, 2007 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: plates, slicer, pink mold in ice machine. (4th floor kitchen)
  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: the cart that the plates are transported on, and the sinks need cleaning. (4th floor kitchen and bars).
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Less than 50 foot candles of light was noted in the prep area. (4th floor 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
• 3180 - Floors, walls and ceilings are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 26, 2006 (Critical Procedures)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) colelsaw 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave and meat slicer.
  Clean and sanitize these surfaces for food contact.

June 09, 2006 (Follow-up)

June 07, 2006 (Routine)

• 0940 - Critical Unsafe lemons and juices has not been discarded or rendered unusable.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 1320 - There was no temperature measuring device located in the Beverage Air reach-in cooler.
  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.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: spatula, ice machine observed with accumulation of syrup, soda gun holster, and reach-in cooler in need of a detailed cleaning
  Clean and sanitize these surfaces for food contact.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  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.
• 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
• 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.
• 3180 - Shelves, floors in kitchen and in 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.

June 06, 2005 (Routine)

• 1320 - There was no temperature measuring device located in the Delfield prep cooler at the 4th floor kitchen.
  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 - Delfield reach-in cooler at 4th floor kitchen was observed in a state of disrepair. Leak from inside condenser line creating water build-up inside cooler.
  Repair the cooler to restore a state of condition that allows for proper operation, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board atop the ice machine at the 4th floor bar 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.
• 1770 A - Critical The following equipment food-contact surfaces at the 4th floor kitchen were observed soiled to sight and touch: - interior of Garland oven (food debris)- inside salad prep cooler - circulation fan inside Delfield cooler (grime/mold)- ice tea pot spigot (grime/mold)
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following equipment food-contact surfaces at the 3rd and 4th floor bars were observed soiled to sight and touch: - soda guns and holsters (grime/mold)
  Clean and sanitize these surfaces for food contact.
• 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces at the 3rd floor bar: - circulation fan of keg cooler (grime/mold)- floor of keg cooler (pooled water/mold)
  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 at the 3rd floor bar: - gaskets of Delfield prep cooler (grime/mold)
  Maintain nonfood-contact surfaces of equipment clean.
• 2190 - Water from the handwashing sink at the 4th floor bar was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2260 - Critical Plumbing does not meet International Plumbing Code requirement for backflow prevention. Carbonator at 3rd floor bar observed without an ASSE 1022 qualified backflow prevention (BFP) device with intermediate atmospheric vent installed on water line at the pump head or before the mixing tank. Carbonic acid could potentially backflow into copper water lines and leach copper into water supply.
  Install a BFP device with intermediate atmospheric vent on the water supply line to prevent potential backflow of carbonic acid into copper water lines. CHECK AND ENSURE ALL CARBONATOR BACKFLOW DEVICES ARE UP-TO-DATE.
• 3020 - Soap was not provided at the hand washing sink at the 3rd floor bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Repeat No disposable towels were provided at the hand washing sinks at the 3rd floor bar.
  Hand drying devices such as individual disposable paper towels 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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees. No signs observed at either bar or the 4th floor kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Repeat The floors and wall surfaces of both bars and the kitchen were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3330 - Corrected During Inspection Critical Working containers of cleaning chemicals are not properly labeled. Observed spray bottle without identifying label at 4th floor kitchen.
  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.

June 14, 2004 (Routine)

• 0820 - Critical Several salad dressing containers cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. CORRECTED AT THE TIME OF INSPECTION.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen hand sink.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. CORRECTED AT THE TIME OF INSPECTION.
• 0830 - Critical The prepared ready-to-eat (RTE) cooked eggs 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.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the freezer 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. CORRECTED
• 0220 - Critical The kitchen staff is drinking from an uncovered container in the food preparation area.
  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.
• 1930 - Soiled linens were found stored at the 3-compartment sink in a location that may directly or indirectly contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 3300 - Premises has accumulation of empty cardboard boxes.
  Maintain the premise free of litter.
• 2000 - Single service items observed unprotected from contamination. To-go containers observed uncovered in storage. Coffee filters not protected. Boxes of napkins observed on the floor at the bar. Straws at bar not individually wrapped.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Trays of glasses were found stored on the floor in the kitchen and at the bar. Silverware not sorted to minimize contamination of food-contact portion. Cutting board stored on the floor.
  Store glasses, silverware, and cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0610 - Several food items in containers stored on the floor or food stored less than 6" above the floor at the bar and in kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - The food contact surface of the cooking pan is not smooth, contains cracks, chips, or pits and can not be easily cleaned (scored).
  Repair or replace the cooking pan 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.
• 0570 - Wiping cloths improperly stored between use (not in sanitizer)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3290 - Mop not hung up for storage to properly air-dry.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be properly stored.
• 1960 - Repeat Dishes and pans were found stacked while wet after cleaning and chemical sanitization. Bar glasses stored wet and unable to air dry.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 0530 - Packaged food stored in direct contact with service ice.
  Cease storing packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
• 1910 - Linen observed with food residue or other soiling matter.
  Clean linen to remove food residue or soiling matter. Store in a designated area away from potential sources of contamination.
• 2230 - Critical Hand sink at bar not accessible as waste receptacle is blocking sink.
  Keep sink clear of obstruction. CORRECTED
• 3170 - Ceiling tile out of place in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors in kitchen and bar where floor and wall meet are 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 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener, interior of dishmachine, fan covers in upright refrigerator
  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 of silverware storage container.
  Maintain nonfood-contact surfaces of equipment clean.
• 1180 - The food temperature measuring device (degrees F) is not provided.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

June 20, 2003 (Routine)

• 0470 - Raw animal food 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. Corrected at the time of inspection.
• 0620 - Food stored under sewer lines in deg cooler at bar.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in several refrigeration units in kitchen and bar were not present.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. Thermometer provided for two units at the time of inspection.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving units as needed, side of refrigerator in kitchen, hood filters, gaskets on Beverage Air cooler, buffet warmer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Bowls and food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3340 - Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the 3-compartment sink and bar.
  Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items. Corrected at the time of inspection.
• 2020 - Unwrapped straws were provided at the bar.
  Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
• 2000 - Dishes were found stored adjacent to the handsink in the kitchen. Non-food objects were observed stored on clean dishes.
  Store equipment and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Corrected at the time of inspection.