June 09, 2009 (Critical Procedures)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat All foods in salad prep were holding above 41F.
  All food have been discarded. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonia sanitizing solution was not at 200 ppm in wiping cloth bucket.
  Keep quaternary ammonia at 200 ppm. You may need to refill more frequently in order to keep it at that concentration. Test strips are available.
• 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: dishes have not been sanitized because of non-working dish machine, cutting boards are not sanitized because quaternary ammonia was 0 ppm in wiping cloth bucket.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 6-501.111(C) - Critical Observed a roach near cookline.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.You may need to work with the establishment that shares the building with you in order to get rid of pests.

November 26, 2008 (Follow-up)

November 20, 2008 (Routine)

• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above ground beef and steak.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor. rice stored on floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Critical Items in walk-in measuring 43-44 degrees F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: pico de gallo, creams/sauces.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on NOv 1 they shall be date marked with a "use by" date not exceeding Nov 7.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: turkey meat.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on Nov 1 they shall be date marked with a "use by" date not exceeding Nov 7.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: all dishes since the dish machine is not sanitizing.
  Dishes will now be sanitized in 3-vat sink with Quaternary Ammonia until the dish machine is fixed. In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical No bleach/chlorine used in dish machine. There was sufficient bleach in the bucket and the dial was turning, however it did not enter the dish machine.
  Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-501.11 - Floor near dish machine not even and easily cleanable.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Need to clean on top of dish machine, walls behind dish machine, behind and under dish machine, shelves in walk-in.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-206.13(B) - Non-toxic tracking powders being used.
  Non-toxic tracking powder pesticides shall be used in way that prevents the contamination of food and food contact surfaces.

May 13, 2008 (Critical Procedures)

March 20, 2008 (Critical Procedures)

August 21, 2007 (Critical Procedures)

• 2-201.11(A)(1)-(5) - Critical There is no formal employee illness policy which requires employees to report the conditions and illnesses required by the Health Department
  Managers must notificy employees of the specific conditions and illnesses which must be reported to the manager for restriction or exclusion.Gave printed material on this to the CFM
• 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures. Cook rinsed gloved hands in mop sink , apparently without using soap
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: in prep type refrigerator near the walkin refrigerator
  Foods shall remain covered at all times.
• 5-205.15(B) - hand sink at the end of the cook line is not working; observed cook rinsing his hands in the mop sink
  REpair the sink as soon as possible (service was scheduled for today)

March 05, 2007 (Routine)

• 2-301.14(A)-(I) - Critical Food employees failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-301.15 - A food employee was observed cleaning his hands at the diswashing area
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 2-402.11(A) - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-302.12 - Corrected During Inspection Unlabeled food containers
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.(bar)
  After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
• 3-304.14(B)(1) - Corrected During Inspection Improper storage of wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-305.14 - employee preparing food after touching soiled dishes
  employees preparing food may not eat or drink doing food prep and must wash their hands before touching food after another acitivity
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: lunch meat
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 3-603.11(B) - Corrected During Inspection Critical One of the menus has the advisory without the disclosure part; it is incomplete.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 3-603.11(C) - Corrected During Inspection Critical The Consumer Adviosrty on one menu does not have the reminder statement:
  The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
• 4-204.112(A) - Corrected During Inspection The temperature measuring device in some of the refrfigerators is located in the back of the unit
  In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
• 4-501.11(B) - one light is out on the cook line hood; door to the walkin inner part does not cl.ose well
  repair these
• 4-502.11(A) - The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: strainer
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-601.11(C) - Corrected During Inspection The utensil container at the kitchen wait staff area has crumbs in it
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(A)(5) - Corrected During Inspection Critical Can opener has food buildup on it
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the bar is blocked with containers of juice, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.111 - The grease container has a damaged lid and the trashcompactor has a door that cannot be opened (employees using a crowbar to pry it open)
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Repair or replace the damaged equipment
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.13 - Corrected During Inspection Observed that soap dispenser was installed at the three vat sink
  Remove the handwashing aids and devices. Food preparation sinks shall not be used for handwashing.
• 6-501.11 - Repeat floor in the kitchen is damaged in several areas
  floor should be repaired or replaced in certain areas (Managers are meeting tomorrow to discuss with contractor)
• 8-304.11(A) - Corrected During Inspection The permit is not posted in a location that is conspicuous to consumers.
  post it in the front area

January 26, 2007 (Follow-up)

• 4-501.11(A) - Repeat The Perlick 2DR reachin refrigerator on the left side of the wait station does not maintain 41F ambient air temperature.
  Service unit to have it maintain 41F. New gaskets have been installed. The door does not appear to be closing tightly.
• 6-303.11(B) - Repeat Light bulb is missing from reachin freezer.
  Replace missing bulb.
• 6-501.11 - Repeat 1) Concrete floor in front of walkin refrigerator is not smooth and cleanable.2) There is a rubberized anti-slip finish on the floor throughout most of the kitchen. In the dishwash area this surface ends and there is only a concrete finish. The edges of the rubberized coating are jagged and lifted up proivding an uneven, not easily cleanable surface.
  1) Seal floor to make smooth and cleanable surface2) Repair floor to make edges of rubberized surface even, thereby providing a cleanable surface.

January 22, 2007 (Pre-Opening)

• 4-101.19 - The steak knives have worn, wooden handles which are no longer sealed, smooth and easily cleanable.
  Replace all wooden handled steak knives.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Provide a chlorine test kit to accurately measure the sanitizer concentrations.
• 4-501.11(A) - The Perlick reachin refrigerator - left wait station - is not maintaining 41F ambient air temperature.
  Service refrigerator to have it consistently maintain 41F. There is enough other refrigeration in service to allow operation of the facility.
• 4-501.11(B) - Gaskets are damagerd on the following refrigerators:1) Randell 3DR prep2) Perlick 2DR reachin - left wait station3) Outer walkin refrigerator4) Inner walkin refrigerator
  Replace damaged door gaskets. Gaskets had been ordered prior to this inspection.
• 4-501.12 - Three cutting boards at the food prep stations are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards. Composite wood board must be replaced.
• 4-501.15(A) - Corrected During Inspection The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. There is no sanitizer being dispensed.
  Service the dishwasher to provide adequate sanitizer A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
• 4-703.11(C) - Critical (CORRECTED DURING INSPECTION): Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at the:1) handsinks in the restrooms.2) handsink at the bar.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-303.11(B) - Observed that inadequate lighting was provided in the:1) True reachin freezer2) True 4DR reachin refrigerator.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-303.11(C) - Observed that inadequate lighting was provided in the hood area - 3 lights out. Shields missing on two.
  Replace missing bulbs and add light shields.
• 6-501.11 - 1) Concrete floor in front of walkin refrigerator is not smooth and cleanable.2) There is a rubberized anti-slip finish on the floor throughout most of the kitchen. In the dishwash area this surface ends and there is only a concrete finish. The edges of the rubberized coating are jagged and lifted up providing an uneven, not easily cleanable surface.
  1) Seal floor to make smooth and easily cleanable.2) Repair floor to make edges of rubberized surfaces even, thereby providing a cleanable surface.
• 6-501.14(A) - Hood was due to be cleaned in November 2006. Cleaning is overdue.
  Have hood cleaned professionally within 10 days. Fax copy of invoice to Health Department after work is completed.