July 22, 2009 (Follow-up)

• 1570 - The door gaskets of the line prep unit needs repair. On order per owner.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. On order per owner.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

July 15, 2009 (Routine)

• 0820 A 2 - Critical Cold holding at improper temperatures: line prep unit @50F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the waitstation 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 held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1320 - There was no temperature measuring device located in several units, walk-in cooler line prep unit, and line freezer.
  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 - The door gaskets of the line prep unit needs repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) are 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.
• 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.
• 1760 - Mollusk and/or crustacea shells were observed used more than once as serving containers.
  Shellfish shells may not be reused other than for the original service of the seafood item.
• 1780 - Critical Repeat Slight mold build-up in the ice machine bin.
  Clean food-contact surfaces of the ice machine to prevent the growth microorganisms on those surfaces.
• 1790 - The cavity of the microwave oven has a splatter build-up.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven.
• 1800 - Grease, food debris, or carbon build-up: fryer cabinets, char-grill, stove eyes, grill exhaust flues, exterior of the exhaust hood, and pre-spray nozzle of the dishmachine.
  Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
• 2890 - Repeat Light bulbs over the line, waitstation, and dishmachine area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3200 - Kitchen fans have a dust build-up.
  Clean the fans so they are not a source of contamination by dust, dirt and other materials
• 3240 - Handwashing facilities are unclean and not maintained. The line handsink needs re-finishing.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3330 - Critical Unlabled chemical spray bottle in the waitstation area.
  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.

December 09, 2008 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. The spray nozzle of the pre-wash has a debris build-up.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Clean the spray nozzle.
• 1780 - Critical Slight mold build-up in the ice machine bin.
  Clean food-contact surfaces of the ice machine to prevent the growth microorganisms on those surfaces.
• 1800 - Food debris / carbon build-up: Steam table pan, fryer and grill sides.
  Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
• 2890 - Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3240 - Repeat The faucet of the kitchen handsink needs cleaning.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 16, 2008 (Follow-up)

• 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler . To be moved today per Mgr.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3240 - Repeat The line hand sink is not maintained clean. To be cleaned today per Mgr.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 11, 2008 (Routine)

• 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler & 6 door reach-in unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Unwrapped or uncovered food in the walk-in cooler & 6 door reach-in unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 A 1 - Corrected During Inspection Critical Hot holding at improper temperatures: Green beans @ 126F, Prime rib @ 125F.
  Rapidly reheat the food to 165F or maintain at 135F or above through the hot holding period.
• 1600 - Corrected During Inspection 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.
• 1800 - Glass / dish racks have a debris build-up. Grill flue and stove catch pans have a debris build-up. Corrected during inspection.
  Clean the surface at a frequency necessary to preclude accumulation of food debris.
• 2810 - Missing wall tiles at the line handsink.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 3180 - Floors around the dishmachine area have a debris build-up.
  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.
• 3240 - The line hand sink is not maintained clean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

November 15, 2007 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the salad prep 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 held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1320 - The thermometer in the bar cooler was broken.
  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 - Condensate leak in the 6 door reach-in unit.
  Repair the reach-in unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reach-in unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - Repeat The interior surfaces and interior doors of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. The spray nozzle at the dishmachine has a debris build-up.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1800 - The exterior of the exhaust hood has a dust build-up.
  Clean the surface at a frequency necessary to preclude accumulation of debris and dust.
• 3180 - The wall at the dishmachine has a debris build-up.
  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 08, 2007 (Follow-up)

June 01, 2007 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor: Walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Corrected During Inspection Repeat Improper methods used to thaw food. Rib roast being thawed @ room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Critical Cold holding at improper temperatures. Line prep units @ 50F and 44F. Potatoe salad @ 45F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken salad 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 held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1600 - Repeat The interior cavity and doors 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.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled / has a splatter build-up.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven.
• 1800 - Carbon / food debris on the stove eyes, stove catch trays, and char-grill.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
• 3170 - The wall in the dishmachine area needs repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floor under the fryers have a grease build-up.
  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.

February 08, 2007 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Critical Hot holding at improper temperatures: Chili @ 133F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical The prepared ready-to-eat (RTE) food in the walk-in cooler is not properly dated for disposition, Chili
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1100 - Critical Glass shards in the bar mug chiller.
  Clean the chiller to provide a food contact surfaces 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.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with 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.
• 1800 - Grease build-up in the fryer cabinets. Carbon build-up on the sides of the char-grill. The stove and the char-grill catch trays have a debris build-up. Corrected.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

August 03, 2006 (Follow-up)

July 27, 2006 (Routine)

• 0820 - Critical Cold holding at improper temperatures: 2 door reach-in unit @ 64F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Grease / food debris on the broiler.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Mold / debris build-up on the spray nozzle at the dishmachine.
  Clean the spray nozzle to prevent the growth microorganisms on those surfaces.
• 1790 - The interior of the microwave oven is observed with a splatter build-up.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1800 - Corrected During Inspection Catch trays of the grill and stove have a carbon / debris build-up.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Critical The handwashing facility located at the baris blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
• 2790 - The indoor wall material located at kitchen handsink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent: Tiles coming off.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3180 - The door gasket of the 6 door reach-in freezer has a mold build-up.
  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.

January 05, 2006 (Follow-up)

December 21, 2005 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the walk-in cooler and reach-in unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Critical Repeat Hot holding at improper temperatures: Green beans @ 135F, Chicken Noodle @ 138F. Cold holding at improper temperatures: Ranch dressing @ 46F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Cold holding must maintain 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition: Two units.
  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 .. 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.
• 1320 - There was no temperature measuring device located in the bar juice 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 - Repeat 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.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable temperature. Unit @ 123F, proper temperature is 140F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Grills and slicer.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Debris build-up in the bar soda dispencer holder
  Clean food-contact surfaces of the dispencer holder to prevent the growth microorganisms on those surfaces.
• 1800 - Grease build-up in the exhaust hood filters. Carbon build-up on the stove eyes. Food debris on the catch trays.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Light bulb in the exhaust hood is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 17, 2005 (Follow-up)

• 0820 - Critical Repeat Cold holding at improper temperatures, Prep. unit @ 44'F
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1600 - Repeat 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.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable temperature. Machine was below 140'F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Repeat Defrost the stand-up freezer. Mold build-up on the door gaskets of the prep. unit, this violation was corrected during the inspection.
  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.
• 3240 - Repeat Handwashing facilities in the kitchen not maintained smooth / cleanable.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 11, 2005 (Routine)

• 0820 - Critical Cold holding at improper temperatures, Prep. unit @ 50'F, Cole Slaw @ 54'F, Potatoe Salad @ 52'F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the bar juice 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable temperature. Machine was below 140'F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1780 - Critical Bar soda dispencer has a debris build-up.
  Clean food-contact surfaces of the equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1800 - Exhaust vent over the dishmachine has a dust build-up.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Defrost the stand-up freezer. Mold build-up on the door gaskets of the prep. unit, this violation was corrected during the inspection.
  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.
• 3240 - Handwashing facilities in the kitchen not maintained smooth / cleanable.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

June 09, 2005 (Pre-Opening)

June 08, 2005 (Pre-Opening)

• 1150 - Repeat Paint / stain all exposed wood at the bar.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1330 - Repeat Incorrect data plate on the dishmachine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.

June 03, 2005 (Pre-Opening)

• 1150 - Exposed wood under the fryer, line heat lamp unit, and at the bar.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There was no temperature measuring device located in the kitchen wait station unit. Broken thermometer on the dishmachine.
  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.
• 1330 - Incorrect data plate on the dishmachine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - Unused or non-functioning equipment not removed from the premises. Chest freezer.
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Oven
  Clean and sanitize these surfaces for food contact.
• 2230 - Critical There was no handsink at the bar.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3045 - 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 - Debris in the cabinet at the wait station unit.
  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.