Jun 25, 2014 (HACCP)

• 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.Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Observed food prep/cook line employees not properly washing their hands after removing and donning gloves. Corrective action conducted during the inspection. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  Observed, cook line employees handle cooked food from the fryer basket with bare hands and place on a plate for service located on the cook line. Observed line cook on the rear cook line handle food from a container using bare hand contact. The food items were discarded and the food employees were instructed on proper food handling procedures. (COS) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Observed, ice stored in the waiters station handsink and a large bowl stored in the bar handsink. Items removed from the handsinks during the inspection. Signage provided at handsinks throughout. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Establishment does not have an Parasite Destruction Letter on file for review. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Observed mineral buildup inside ice machine. Mold observed on ice machine's ice chute. Mold observed on ice machine's plastic drip panel. Observed, unclean interior of the tea urn located in the waiter's station. Observed, unclean soda gun holsters located in the bar area. Observed, excessive dirt build-up present on the glass racks stored in the waiter's station. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooking time and temperatures
  Observed a platter of cooked; over easy eggs that were cooked to 116F and stored at room temperature after cooking. Eggs discarded during the inspection and decision made by the chef to only cook eggs upon request. (COS) (Corrected On Site)
• Proper reheating procedures for hot holding
  Observed, cooked chicken kabobs reheated to a temperature of 135.5F on the rear grill unit. After, dicussion with the manager kabobs returned to the grill and the final reheat temperature 167.9F. (COS) (Corrected On Site)
• Proper cooling time & temperatures
  Observed, mushrooms(88.2F) and cooked onions(86F), cooling at room temperature for the lunch and dinner service, located under the covered waiter's shelving unit service area. After, discussion with the manager food temperatures monitored,temperatures found with in normal range and time to continue cooling on a sheet pan uncovered in the walk-in unit. (COS) (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). located in the sushi cases and on the rear food prep refrigeration unit. 59.6 at call. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Observed, chemicals stored in the bar area and the waiter's station area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Observed, mushrooms and onions cooling in deep pans. Food transferred to sheet pans for rapid cooling during the inspection. (COS) (Corrected On Site)
• Food properly labeled; original container
  Observed, unlabeled food bottles stored in the bar area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed food prep employees located on the rear prep/cook line conducting food prep without wearing proper hair restraints. Corrective measures conducted during the inspection. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. Wiping cloths stored on cutting boards throughout establishment without being stored in sanitizer buckets provided. Corrective action conducted during the inspection. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed, food located in the basement prep area stored in cambros tha are in poor repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Incorrect chemical test strips provided to measure the concentration of sanitizing solution(s). Chlorine test strips needed in order to properly monitor the chemical concentration of the dishmachine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Observed,accumulation of food debris and mold build-up present on the gaskets of the reach-in refrigeration unit and glass racks stored in the waiters station. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Observed, hot water faucets located on the bar and rear food/cook prep areas handsinks in poor repair. (Hot water turned off at handsink faucets at call, hot water turned on at all handsink faucets during the inspection, final hot water temperature 144F. Handsink faucet repaired located on the rear prep/cook area during the inspection.) No splash guards provided at the rear prep/cook area handsink, water spillage onto food prep stations observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  Observed, unclean enclosed trash storage area, trahs and debris present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Clothing stored on food storage shelving units located in the waiter's station. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed,debris stored on the floor between reach-in refrigeration units located in the waiter's station. Observed, excessive grease and dirt debris located on vent covers throuhghout the kitchen areas. Observed, ceiling tiles in poor repair in the basement kitchen/prep/warewashing area. Observed, unclean and paint chipping on food storage pantry shelving, located in the basement pre/kitchen/warewashing areas. Observed, standing water located on the rear storage area floor. Debris,trash present on the bar floor. Observed,bar floor tiles in poor repair cracked/broken. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 07, 2012 (Follow-up)

Jan 31, 2012 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  OPENED CONTAINERS OBSERVED IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  EMPLOYEE WAS OBSERVED USING BARE HAND CONTACT WITH READY TO EAT FOOD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  INTERIOR OF ICE MACHINE CONTAINED MOLD BUILD-UP. MACHINE ALSO HAD A LEAK.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ROACHES OBSERVED IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  EXTERIOR OF CHEMICAL CONTAINERS FOR THE DISH MACHINE AT THE BAR CONTAINED DIRT AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  CLOTHING ITEMS AND BOOK BAG WERE NOT STORED PROPERLY AT TIME OF VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  SEVERAL BASEBOARDS WERE IN DISREPAIR AND CEILING TILES WERE MISSING IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)