Nov 17, 2014 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  Observed food handler contact ready to eat burger buns with bare hands. Observed food handlers wearing gloves on only one hand. This may increase the incidence of bare hand contact with ready to eat foods if gloves are not used appropriately. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels are not available at bar hand sink (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing reminder sign is not present at bar hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  Shellstock tags are not dated when filed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  Shell stock tag is not stored with mussels on line. (Corrected On Site)
• Food separated and protected
  Observed food handler place cooked, ready to eat foods on a tray that was previously used for raw meat. Cross contamination circumstances exist. A different system for handling raw and ready to eat foods on the grill should be implemented. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooking time and temperatures
  Par cooked chicken is seared off and left in hot water bath. Chicken temps 115 degrees F. Chicken must be cooked continuously to 165 of cooked partially, cooled to below 41 degrees within appropriate cooking time and temperature ranges, and, when cooked for service, be cooked to 165 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jun 24, 2014 (Follow-up)

• Hands clean and properly washed
  Employee washing his hands in prep-sink. (Corrected On Site)

Jun 17, 2014 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Employee observed washing hands for less than 20 seconds. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Observed employees changing gloves and tasks without performing hand wash. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  Mussels on line have no shell stock tag. (Corrected On Site)
• Proper cold holding temperatures
  Foods in reach in coolers and refrigeration units on line temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Containers of sanitizer are not labeled. (Corrected On Site)
• Food properly labeled; original container
  Common names not present on working containers of food on line. (Corrected On Site)
• Personal cleanliness
  Employees observed wearing bracelets while working with food. (Corrected On Site)
• In-use utensils: properly stored
  Utensils stored in standing water less than 140 degrees F. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Containers not inverted nor stored in position to air dry in dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips not available. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  Hot water (110 degrees F) is not available at hand sink in back of house. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jan 13, 2014 (Follow-up)

Jan 09, 2014 (Routine)

• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES/MOLD BUILT UP ON THE ICE BOX DROP PANEL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  NUMEROUS UNLABELED PLASTIC BOTTLES OF SAUCES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE LEFT ON COUNTER NOT STORED IN SANITIZED SOLUTION (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  NO ADEQUATE HOT WATER AT 110 DEGREES IN THE HANDWASHING SINK (Corrected On Site)

Nov 20, 2012 (Follow-up)

Nov 06, 2012 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Food employees observed not washing hands between tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  Food handlers touching ready to eat food items with bare hands. (Corrected On Site)
• Food separated and protected
  Raw foods stored over ready to eat items. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory posted.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Establishment is conducting reduced oxygen packaging, jarring and pickeling without an approved variance and HACCP plan.(CEASE and DESIST)
• Variance obtained for specialized processing methods
  Variance has not been requested in writing. $200 variance review fee and $125 HACCP review fee has not been submitted.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  A request for a variance has not been submitted.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Grease contract is not available. (Corrected On Site)
• Garbage & refuse properly disposed, facilities maintained
  Trash contract not available. (Corrected On Site)

Jan 17, 2012 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)BREAKFEAST FRUIT UNPROTECTED ON THE BREAKFAST BUFFET
• Warewashing facilities: installed, maintained, & used; test strips
  (CORRECT VIOLATION WITH 45 CALENDAR DAYS)HOT WATER FOR THE SANITIZER AT THE 3-COMP SINK IS ABOVE 120 DEGREES. WATER IS TOO HOT BREAKING DOWN THE CHEMICAL SANITIZER