August 21, 2009 (Routine)

• 0820 A 2 - Critical dressing ranch 45 degrees not commerical.
  store at 41 degrees or below.
• 3180 - floor dry storage area noted in need of cleaning.
  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.

April 06, 2009 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. walk in
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat The door gasket to the true refrigerator is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, fat fryer, grill, oven, hood,refrigerators, freezer.
  Clean and sanitize these surfaces for food contact.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3330 - Critical Repeat Working containers of cleaning fluids are not properly labeled.
  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.
• 3340 - Corrected During Inspection Critical Containers of pesticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of pesticide must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 21, 2008 (Routine)

• 1320 - There was no temperature measuring device located in the draws.
  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.
• 1320 - The temperature measuring device in the make table was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1570 - The door gasket to the true refrigerator is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, hood, refrigerator, freezer.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - ice machine drain bar area is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 3270 - Methods are not being used to control pests flys.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3330 - Critical Working containers of cleaning fluids rear area are not properly labeled.
  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.

April 18, 2008 (Critical Procedures)

January 09, 2008 (Critical Procedures)

March 08, 2007 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: dressing for salads.
  Store food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. onions, meat in walk in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE)cheese cake 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 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.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill, stove, freezer, walk in shelves.
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat 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.
• 2000 - Single service items observed unprotected from contamination. coffee filters.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Plumbing connections at the 2 compartment sink are leaking
  Plumbing systems and components shall be maintained in good repair.
• 3180 - floor by walk in noted in need of cleaning.
  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 are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

October 23, 2006 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. onions for salad being cut.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. walk in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical soup hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - door make table was observed in a state of disrepair and damaged.
  Repair the make table 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 make table door replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the walk in is damaged.
  Repair or replace the walk in door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, ice machine.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerator, freezer,oven, hood, stove fat fryer.
  Clean and sanitize these surfaces for food contact.
• 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.
• 3170 - Repeat Ceiling above ice machine and cook line are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 11, 2006 (Routine)

• 0220 - Critical The kitchen personnel are drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. walk in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - Repeat There was no temperature measuring device located in the white 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.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: CAN OPENER.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: oven, inside of ice cream freezer.
  Clean and sanitize these surfaces for food contact.
• 2810 - Ceiling in kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3080 - Less than 20 foot candles of light was noted in the freezer
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - ceiling kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3270 - Methods are not being used to control pests FLYS
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3330 - Corrected During Inspection Critical Repeat Working containers of cleaning chemicals are not properly labeled.
  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.

June 01, 2006 (Complaint)

March 22, 2006 (Routine)

• 0550 - Repeat Dispensing utensils improperly stored between uses. bar area.
  keep scoop handle out of ice.
• 1320 - Repeat There was no temperature measuring device located in the white freezer, make table.
  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 gasket of the true reach in is damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 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.
• 3330 - Critical Working containers of cleaning fluid are not labeled.
  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.

September 28, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open glass on prep counter.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: numerous sauces in walk in.
  Store food in packages, covered containers, or wrappings.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) salad dressings in the refrigeration unit are 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 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 or within 4 calendar days if held at 45F. 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. These were marked.
• 1320 - There was no temperature measuring device located in the upright 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 - Ice build up inside salad dressing unit.
  Defrost. Ice build up is a sign unit is not operating at peak capacity.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Straws found stuck in nozzles and build up of lime especially on rinse side of machine.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and interior of meat saw guard.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: small steam table wells, soda holsters at bar, interior of ice cream freezer, safe, area under microwave.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat Exterior of walk in is deteriorating along bottom edge.
  Area to be cleanable. Repair.
• 3180 - Repeat The following were found dirty: exterior of walk in doors, storeroom floor especially corners, ceiling vent above shaams, wall next to iced tea maker, floor drain under 3-c sink, caulking by dishtable and spray sink is mildewed.
  Clean all areas. Replace caulking may be necessary.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

June 27, 2005 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Cup was discarded.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw tuna over lettuce, raw shrimp over pasta.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: carrots, sauces, cut red peppers in walk in, cut potatoes in seasoned oil.
  Store food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses. Sugar scoop handle found buried.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0620 - Corrected During Inspection Food stored under sewer lines. Beer in bar area.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0690 - Tray propped on trash can used for prep work.
  This is not a good hygenic practice. Discontinue use of trash cans.
• 0830 - Critical The prepared ready-to-eat (RTE) creme brulee and salad dressing 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 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 or within 4 calendar days if held at 45F. 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.
• 1570 - Repeat Cracked and melted plastic bins found. Legs to dish table are rusty and not cleanable. Alot of miscellaneous construction items in kitchen and storeroom.
  Replace. Remove rust, legs to be smooth and cleanable. Remove construction items.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris and 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cappucino frother (corrected), dirty knives by soup warmer (corrected).
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: pan inside bread drawer, underside of shelves in walk in have mildew, interior of chest freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Hood found greasy. Drip tray is full and overflowing onto floor.
  Clean.
• 2000 - Sleeve of single service cups found on bar floor. Clean dishes placed on soiled drain table.
  Elevate 6 Inches. Clean dishtable prior to placing clean dishes on it.
• 2650 - Corrected During Inspection There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 2890 - Repeat Light bulb in the dressing refrigerator and above the meat saw are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Repeat Floor tiles missing by flour bin, Thresholds unfinished in kitchen, wall and ceiling in back storeroom is unfinished, loose exterior to walk in (insulation exposed)
  All areas to be repaired and finished so that they are smooth and cleanable.
• 3180 - Repeat Bar floor under handsink found dirty. Dirty water in area where floor tile is missing by flour bin. Exterior to walk in is extremely dirt, wall by tea urn, interior wall inside walk in has mildew.
  Clean all areas thoroughly.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3240 - Repeat Handwashing facilities are unclean and not maintained Kitchen, restroom and dishroom handsinks.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3260 - Corrected During Inspection Tennis shoes found stored on top of flour bin.
  Store separate from food supplies.

March 31, 2005 (Routine)

• 1150 - Repeat Flat pan exists under make table. I was told this makes it easier to move unit.
  Remove after floors are finished and unit is finally in place.
• 1570 - Repeat Legs to dishtable have peeled paint, rust. Interior to bar box is no longer smooth and cleanable.
  Remove uncleanable surfaces. Surfaces to be smooth.
• 1770 C - Corrected During Inspection Repeat Espresso machine is still dusty from dining room work.
  Clean.
• 2000 - Repeat Coffee filters uncovered.
  Protect. Keep inside box, bag or container.
• 2350 ii - Repeat Faucet to 2-c sink has been taped.
  Owner has a new faucet ordered.
• 2830 - Repeat Several areas do not have cove molding.
  Owner has worker scheduled to correct.
• 2890 - Repeat Light bulb in dressing make table and above meat saw are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 10 foot candles of light inside walk in box.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Repeat Missing floor tile in kitchen, thresholds to kitchen, and bar edge. Storeroom walls and ceiling to be smooth and cleanable.
  All areas to be corrected within 30 days.
• 3180 - Corrected During Inspection Repeat Ceiling vents above coffee maker found dusty.
  Clean.

March 24, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Raw calamari stored above salad veggies in True.
  Store raw foods on bottom shelf. Calamari was removed.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: broccoli and carrots in walk in.
  Store food in packages, covered containers, or wrappings.
• 0550 - Ice scoop handle found in ice.
  Keep handle out of ice.
• 1060 - Wooden cabinets at bar are unsealed.
  Seal for cleanability.
• 1150 - There is a flat pan underneath the salad dressing refrigerator.
  Remove pan.
• 1320 - There was no temperature measuring device located in the dressing refrigerator.
  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 - Bar box stored in back room is unused. Dishrack is melted. Interior surface of bar box is not smooth and cleanable(left side).
  Remove unused equipment from premises. Replace any plastic items that have melted. Inside beer box is to be cleanable.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: fan grill cover in dressing refrigerator, underneath coffee maker, tea maker, interior of upright freezer, back splash to stove top, espresso machine, shelf under chargrill, fryer cabinet, underneath alto shaam.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Coffee/tea filters are not covered.
  Protect.
• 2040 - Corrected During Inspection Upon beginning inspection it was found that construction was ongoing in dining room where all tables had been preset with tableware. No protection from sawdust and dirt.
  All tableware to be removed and cleaned and sanitized after construction ends, tables cleaned prior to opening tonight.
• 2350 ii - Faucet at 2 c sink has been taped.
  Repair faucet, remove tape.
• 2750 - Garbage receptacles are dirty.
  Clean regularly.
• 2820 - Exposed horizontal utility service line or pipe in bar installed on floor.
  Relocated horziontal utility service line or pipe.
• 2820 - Exposed utility service lines or pipes in bar obstruct or prevent cleaning of (floor, wall, ceiling).
  Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
• 2820 - Utility service lines or pipes in bar are unnecessarily exposed.
  Relocate or cover utility exposed utility line.
• 2830 - Floor and wall juncture in kitchen not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2890 - Light bulb above meat saw is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 10 foot candles of light was noted in the walk in.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - A lot of areas in kitchen and bar are unfinished at this time. Floor tile missing in kitchen, walls unfinished in kitchen and bar, floor edge to bar and in kitchen have not been finished, threshold to kitchen is unfinished, ceiling in back room has exposed insulation.
  All floors walls and ceilings to be smooth and cleanable.
• 3180 - The following areas were found dirty: mop sink, ceiling vent above coffee maker, ceiling vent above shaams, exterior of walk in doors, walk in freezer floor
  All areas to be clean.
• 3240 - Repeat Handwashing facilities are unclean and not maintained By cookline.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3340 - Corrected During Inspection Critical Two jugs of cleaners found on equipment shelf.
  Remove. Corrected.
• 3490 - Hand lotion at bar stored in such a way that they could contaminate equipment in the bar
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

December 28, 2004 (Critical Procedures)

• 1570 - Leak from ice machine. Non functioning refrigerator in kitchen.
  Repair ice machine. Remove any equipment that is inoperable.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: mop sink, interior of ice cream freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 3020 - Soap was not provided at the hand washing lavatory in the bar
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 0480 - Unlabeled food containers. (oil)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

October 05, 2004 (Follow-up)

October 01, 2004 (Follow-up)

September 30, 2004 (Routine)

• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 197 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. Serviceman was called.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: olive oil shelf, mop sink, edge of dishmachine, side of broiler, can opener holder, mixer head, exterior of flour bin..
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Critical Heavy cream and whipped cream stored in 62 F beer box. Veal at 57.5 F, duck at 63 F on counter.
  Creams were discarded. Unit to be serviced. Only pull meats from refrigeration when ready to prep not before. these were returned to WI.
• 1450 - Beer box was not operating at 45 F or below. ABC refrigerator is not operating (waiting on a rechargea).
  Have both units repaired.
• 0480 - Unlabeled food containers. (oil)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1800 - The nonfood contact surface of the hood has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0610 - Food (wine and mix at bar) stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 1060 - Bare wood at bar.
  Seal for cleanability.
• 3080 - Two hood lights not working.
  Repair.
• 1150 - Foil lining stove and drip pans.
  Remove daily or do not use.
• 3180 - Wall of cookline found dirty.
  Clean thoroughly.
• 2350 ii - Handsink drain is slow.
  Remove possible obstruction.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: most vegetables in Walk In.
  Store food in packages, covered containers, or wrappings.
• 0550 - Flour scoop buried. Ice cream scoop in standing water.
  Store clean and dry or in product with handle exposed.
• 2000 - Ice bucket at bar on floor, uncovered.
  Elevate 6 inches and cover.
• 3030 - No disposable towels were provided at the hand washing lavatory in the wait station.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1750 - Repeat Manufacturer containers were observed reused for the storage of ice.
  Discontinue the reuse of single-use containers for ice storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2020 - Utensils at soup station were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3170 - Hole in wall above handsink at wait area.
  Wall to be smooth and cleanable.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 01, 2004 (Critical Procedures)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of 3 door beer cooler.
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Critical Caesar dressing found at 49 F.
  Relocate to a working unit. Corrected.
• 0830 - Critical The ready-to-eat (RTE) commercially processed desserts in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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 surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Debris hanging from nozzles
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of dressings.
  Discontinue the reuse of single-use containers for dressings storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1450 - Salad dressing unit frozen up inside. Temperature above 45 F.
  Remove food and have unit checked.
• 1150 - Wine shelves at bar are bare wood.
  Seal for cleanability.
• 3180 - Ceiling vent above ovens is dirty.
  Clean.
• 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. Gasoline chainsaw next to ice machine.
  Remove unnecessary poisonous or toxic materials.
• 1570 - Ice machine was observed in a state of disrepair.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability, or replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

April 02, 2004 (Routine)

• 3170 - Ceiling in dishroom is unfinished, door edges and kitchen door have poor finishes.
  Fill in all gaps repaint for a cleanable finish.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. Part has been ordered.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of salad dressings.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs. Most of the containers have been discarded, only a few found today. New containers on premises.
• 1150 - Repeat Edge to dishtable has tile grout attached in many area.
  New stainless steel splash guard is being fabricated and to be installed this month. Grout to be cleaned off prior to attaching new stainless.
• 3180 - Fan grill in walk in refrigerator found dirty.
  Clean thoroughly.

March 10, 2004 (Routine)

• 3080 - Lights burned out under hood. Light not working in salad unit.
  Replace bulbs.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris)) 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.
• 2930 - Rear door is not self closing.
  Provide self closure on rear door.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of lettuce and other foods and sauces.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1100 - Repeat Cardboard is used for storing cooked bones in freezer.
  Provide cleanable container.
• 2020 - Unwrapped knives, forks, or spoons were not stored by soup dispensing area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 1320 - Repeat There were no temperature measuring devices located in several units.
  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.
• 2890 - Repeat Light bulb in salad unit and under hood not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 0480 - Unlabeled food containers. (oil, sugar)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3330 - Critical Working containers of pink soap are not properly labeled.
  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. Corrected
• 3170 - Repeat Kitchen floor still has gravel in one location. Edge to beverage area is unfinished.
  Floor to be cleanable.
• 0690 - Beef juice stored in chemical bucket.
  This was discarded.
• 3340 - Critical Caulking equipment, degreaser stored on food and food equipment shelf.
  Separate all toxic items. Corrected
• 3180 - Wall by tea urn has tea splashed on it.
  Clean thoroughly.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pipes under 3 c sink, spray hose attachment, cutting table underside, tubing at drain table, walk in shelf edges.
  Maintain nonfood-contact surfaces of equipment clean.
• 1150 - Edge to dishtable has tile grout attached in many areas.
  Remove grout, edge to be cleanable.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: carrots and brocolli in walk in.
  Store food in packages, covered containers, or wrappings.

December 11, 2003 (Critical Procedures)

• 0060 - Critical Person in charge was not able to correctly reheat food products.
  Provide person in charge who can demonstrate knowledge of all aspects of food safety.
• 0790 - Repeat Improper methods used to thaw meats and seafood. Food was placed on counter.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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 3. As part of the cooking process
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed Tiramisu in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 3080 - Less than 10 foot candles of light was noted in the walk in.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 2000 - Repeat Clean dishes stored beside handsink in dishroom.
  Protect clean dishes from contamination at handsink.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of dressings and ice.
  Discontinue the reuse of single-use containers for food and ice storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2350 ii - Leak under 3-c sink.
  Repair.
• 1770 - Critical Repeat Interior of ice machine has mildew, slime growing.
  Clean and sanitize thoroughly.
• 0760 - Critical Repeat Sauces and soups had been placed in steam table prior to reheating to 165 F. Person in charge told me he takes food from walk in, puts it into steam table and then only reheats on stove when it gets closer to restaurant opening.
  Provide a safer reheating procedure to follow. Preheat steam table, remove food from walk in, reheat on stove to 165 F, then place onto preheated steam table. PIC removed products and reheated on stovetop.
• 3045 - Repeat 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.
• 3320 - Critical Repeat Unlabeled pink liquid at bar.
  Identify contents. Corrected.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. This was discussed with person in charge.

June 30, 2003 (Routine)

• 0760 - Critical Sauces being reheated on steam table. Marsala 134 F, chicken piccata sauce 144 F. Chowder 126, bean soup 130 F on soup warmer unit.
  I was told these were put on unit at 2 PM. These must reach 165 F within 2 hours. It appears that it did not. These were moved to a double boiler. Reheat to 165. Soups were stirred and temperature of 165 was achieved.
• 0610 - Repeat Poppyseed dressing on floor.
  Elevate 6 inches.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 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. Gloves were available, worker was told to use them and did.
• 0820 - Critical Scallops 48 F, feta 48 F, beef in lower make table 47 F. Air temperature in beer box was 46 F(milk 51, cream 49)
  Monitor unit. Serviceman arrived to look at unit and relocated probe. Check unit throughout the evening. Unit had dropped to about 40 F before I left. Remove milk and milk products from beer box until it is holding at 45 F or below. Unit was turned lower.
• 0550 - Ramekin used as scoop in croutons.
  Use scoop with handle.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) desserts in the refrigeration unit are 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 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 or within 4 calendar days if held at 45F. 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.
• 1770 - Repeat The following were found dirty: exterior of sugar and flour containers, alto shaam drawer for bread, knife bucket, can opener holder, underside of cutting table, fryer cabinet, ice machine (slime), spray hose attachment.
  Clean all thoroughly.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in three locations.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3320 - Critical Repeat Unlabeled soap at bar.
  Identify.
• 1320 - Repeat There was no temperature measuring device located in the ABC refrigerator.
  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.
• 0470 - Uncovered dressings, carrots in walk in.
  Protect.
• 1100 - Ribs stored in cardboard box.
  Store in cleanable containers.
• 3045 - Repeat 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.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

March 31, 2003 (Follow-up)

• 1750 - Repeat Manufacturer containers were observed reused for the storage of food
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 - Repeat Sprayhose attachment and wall behind dressing station are dirty.
  Clean thoroughly.
• 3170 - Repeat Leak from ceiling vent.
  Monitor, owner wants to wait for warmer, dryer weather.
• 3045 - Repeat 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.

March 26, 2003 (Follow-up)

• 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3180 - Repeat Wall edges loose, marlite not sealed.
  Repair. Owner intends to have done by January 2004. A complete wall renovation is planned.
• 1770 - Repeat Food processor pieces are stained. Spray hose attachment, wall behind salad dressing area and mop sink found dirty.
  Clean thoroughly.
• 3170 - Repeat Floor unfinished betwen ceramic tile and quarry tile, leak from ceiling vent in kitchen, dishroom wall in poor repair, walls in toilet room and storeroom have holes and are not smooth.
  Owner to complete renovation by 3/31/03.
• 1570 - Leak in Delfield.
  Repair
• 3045 - Repeat 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.

March 20, 2003 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. Owner arrived 30 minutes after my arrival.
• 0790 - Improper thawing of seafood. It was not in cold running water.
  Water is to be running. Corrected.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2890 - Light bulb in salad dressing unit and at bar not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1320 - There was no temperature measuring device located in the dressing unit or in the Delfield.
  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.
• 1510 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 2000 - Clean equipment stored too close to handsink. Contamination is possible.
  Set up shield or relocate dishes.
• 3180 - Wall behind dressing station and further alon same wall has food splash.
  Clean.
• 3020 - Soap was not provided at the hand washing lavatory in the back restroom.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 0470 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Food containers on walk in floor.
  Elevate 6 inches.
• 3030 - No disposable towels were provided a the hand washing lavatory in the back restroom or at bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0960 1 - Critical The food contact surface of the garbage bag to store bread cubes is not safe.
  Repair or replace the bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Cracked blender.
  Replace.
• 3320 - Critical Unlabeled soap at bar.
  Identify.
• 3080 - Light in one stall of ladies room is not operating.
  Replace bulb.
• 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.
• 1770 - The following found dirty: exterior of sugar and flour bins, interior of Delfield, food processor plastic pieces(staining), broiler, mop sink, sprayhose attachment.
  Clean all thoroughly.
• 0830 - Critical The prepared ready-to-eat (RTE) desserts in the refrigeration unit are 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 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 or within 4 calendar days if held at 45F. 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.
• 0820 - Critical Calamari flour at room temperature.
  Either keep refrigerated or discard after 4 hours and have a written policy.
• 3170 - Wall edges loose in several areas, tiles loose or broken. Floor unfinished between quarry tile and ceramic tile. Leak from ceiling vent in kitchen. Dishroom wall in poor repair. Torn plastic curtain in walk in. Back storage room walls and restroom area are unfinished.
  These areas are to be repaired. Walls and floors to be smooth and cleanable.