July 23, 2009 (Routine)

• 3-203.12(A) - Corrected During Inspection Critical Tags missing from the molluscan shellfish containers.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Beef, fish (variety).
  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.
• 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): Serve as platforms to elevate supplies above the floor.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.112(E) - The temperature measuring device for the rinse cycle located on the warewashing machine does not work.
  Water temperature measuring devices on warewashing machines shall be in good working condition and have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
• 4-204.112(E) - The food temperature probe in the one of the cookline refrigerators is not working.
  Food temperature measuring devices shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use and in good operating condition.
• 4-501.17 - Corrected During Inspection Detergents or cleaning agents were not present on premises for use at the warewash machine at the bar and kitchen.
  When used for warewashing the mechanical warewasher shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner or other cleaning agent according to the cleaning agent manufacturer's label instructions.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing. Food storage cart was standing in front of the hand sink preventing easy access. A cleaning sponge was also noted in the sink prevent access for use.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.11(B) - Corrected During Inspection The handwashing station at the kitchen is being used to clean equipment and utensils. Cleaning sponge noted in the hand sink.
  A handwashing sink may not be used for purposes other than hand washing. do not use the hand sink to stored cleaning material.
• 6-501.11 - Observed that the cold water handle on the kitchen hand sink is missing and the handle on the door of a closet located near the manager's office is also missing.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. replace the missing handles.
• 6-501.110(A) - Employees are not using a separate area to keep personal clothing. Cloths and bags noted on canned food on the shelving in the hallway.
  Instruct employees to use the designated dressing rooms or provide a separate area for employees to keep their personal belongings to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 6-501.114(A) - Observed that too many items are being stored on the premises. Supplies surpass available space approved for operation.
  Remove unnecessary items. Reduce supplies or provide additional space to hold available supplies to reduce cluster and to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the floor under and on the sides of the stove located under the hood system is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. bottles of cleaning chemicals stored next to plastic cup lids and above canned food in the dry storage area and at the bar.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

January 06, 2009 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: cooked chicken, dressings, sauces, pasta, and other food items.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/5/09 they shall be date marked with a "use by" date not exceeding 1/11/09.
• 4-202.16 - Milk crate(s) found used for the following purpose:Storage platforms
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-502.13(A) - Mozzarella cheese containers were observed reused for the storage of soups, dressings and other foods .
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: Lack of hot water on premises.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 5-103.11(B) - Critical The water heater serving the food service establishment is not working.
  Repair the hot water heater to provide adequate hot water for operation of the establishment.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - Corrected During Inspection Observed that the floor under the cookline refrigerators and other stationary equipment is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

January 06, 2009 (Follow-up)

May 15, 2008 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  See information sheet provided to PIC regarding reporting, exclusion and restriction.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled
  The Person in Charge or certified food manager shall know the following: Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over lettuce in the 2 door upright and raw tuna over ready-to-eat items in the 2 door reach-in refrigerator.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: pasta, tuna. and stocks.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods are prepared on 5/15 they shall be date marked with a "use by" date not exceeding 5/21.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked: ahi tuna, tuna sashimi, Angus beef.
  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.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: ladel in storage.
  Maintain food contact surfaces clean in storage.
• 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Observed the bar dishmachine with a concentration of 0ppm.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.

April 15, 2008 (Follow-up)

April 11, 2008 (Follow-up)