Sep 26, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Repair/Replace worn gaskets inside reach-in refrigerator and clean cutting boards where needed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Observed dirty can opener and base. Observed dirty fan guards inside reach-in refrigerators. Clean inside Ice-Machine to remove build-up. Clean inside walk-in cooler to remove ice build up.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 25, 2014 (Routine)

• Management awareness; policy present
  Documented employee health policy contains 4 of the 5 illness required for reporting. Current documents presented and left on site. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Observed food handler on line eating. Observed dishwasher standing in dish area eating mussels. Observed bartender drinking from open beverage container in bar. Observed dishwashers open beverage container on top of the dish washing machine. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sinks in kitchen and in bar do not have hand washing reminder signs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing sink at bar has no soap. (Corrected On Site)
• Food obtained from approved source
  Mussels in walk in cooler and on line have no corresponding shell stock tag. Mussels were destroyed in the presence of the inspector. (Corrected On Site)
• Food in good condition, safe, unadulterated
  Observed one can dented in dry storage. Manager removed can. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shell stock tags are not kept in chronological order, nor are they marked with the date the shell stock are sold/served. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Ice (caused by dripping condensation from condenser of walk in cooler) has accumulated directly on food in walk in freezer. Improper hierarchy observed in walk in cooler and on line. Raw chicken stored over ready to eat salsas, raw pork stored in contact with ready to eat onions, raw seafood stored over ready to eat food on line. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machines have heavy mold growth on drop plate and interiors. Slicer is observed dirty. Can opener has encrusted food debris present. Interior of reach in refrigerators have food accumulation and dirt buildup. Knife and two peelers are hung dirty in prep area. Shelves in walk in cooler have thick mold growth present. Cutting boards are soiled. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Cheese based sauce on the line temps 105 degrees. Sauce is not fully inserted to hot water. (Corrected On Site)
• Proper cold holding temperatures
  Foods in reach in cooler and on cold well of line temp above 41 degrees. Raw shelled eggs are left on the counter and not refrigerated. (Corrected On Site)
• Proper date marking & disposition
  Raw steaks and raw seafood prepped into pans are not date marked. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Spray bottles of chemical at bar are not labeled with contents. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Chemicals are stored with salt for rimming beverages at bar. Chemicals are stored with pans and food beneath counter of line. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Drawers to cooler on line do not remain closed without a large object blocking them. The internal temperature is 44 degrees. food items temp above 41 degrees in this unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometers not present in several reach in refrigerators containing potentially hazardous foods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Squeeze bottles of sauces and foods on line are not labeled with common name.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Onions are stored on floor in walk in cooler. Food in walk in freezer and walk in cooler do not have lids. Foods in the bar (Juice containers) are without lids, and provide possible contamination risk from above. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Observed wet wiping cloths stored on counter when not in use. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Excessive amount of ware and damage to multiple cutting boards throughout establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil lines contact shelving in kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Temperature measuring device for the "Rinse" temperature on the mechanical ware washing machine is damaged and does not read the temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Pole holding spray hose in place at dish is excessively dirty. Shelves in beer cooler have mold growth. Cabinets below line have thick grease/debris buildup. Interior of ice cream freezer is dirty. Walk in freezer has heavy ice buildup. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Faucet of hand sink at bar is leaking. Neither of the two garbage disposals on site are functional. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Pipe leading from equipment is inserted directly into the floor drain, and hangs below the flood level. Drains beneath triple sink lead from basins directly to grease trap. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Heavy buildup of dirt and debris on floors in kitchen, particularly on basement level by sodas, in walk in coolers and freezers, in mop area and by back door where oil is stored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Lights not shielded or coated over slicing machine in prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 20, 2013 (Follow-up)

Aug 09, 2013 (Routine)

• Hands clean and properly washed
  HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLINACE AT VISIT. 1) SODA GUNS AND HOLDERS AT THE BARS CONTAINED SYRUP BUILD-UP. 2) ICE MACHINES CONTAINED SLIGHT SLIME AND MOLD BUILD UP ON THE DRIP PANEL AND ICE CHUTE. 3)GASKETS CONTAINED FOOD PARTICLES.
• Warewashing facilities: installed, maintained, & used; test strips
  THE GLASS DISH MACHINE FAILED THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE GLASSES UNTIL MACHINE IS REPAIRED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  GARBADGE DISPOSAL WAS NOT FUNCTIONING PROPERLY AT VISIT. GARBADGE DISPOSAL MUST BE OPERABLE AT ALL TIMES IN ORDER TO DISPOSE OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Dec 12, 2012 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  uncovered drinking glass full of coffee sitting on the slicer (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper reheating procedures for hot holding
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)sweet potatoes and mashed potatoes on the hot line below 140 degrees. Reheat food to 165degrees for 15sec (Corrected On Site)
• Proper hot holding temperatures
  mashed potatoes and sweet potatoes below 140 degrees (Corrected On Site)
• Proper cold holding temperatures
  chicken kabob and beef inside of reach-in drawer on the line above 41 degrees. Reach-in drawer does not close with a tight seal. Remove raw foods until draw can be repaired (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)reach-in refrigerator drawers do not shut tight
• Nonfood-contact surfaces clean
  cabinet spaces under the hot line contain grease and food debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)