March 04, 2009 (Routine)

• 1780 - Corrected During Inspection Critical Food contact surfaces of the blender used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of blender no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2190 - The handwashing sink at the upstairs drink preparation area does not have a hot water supply connected.
  Provide a mixing valve or combination faucet capable of providing an adequate flow of water at 100F and above.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2890 - Light bulb in drink preparation area not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3140 - Corrected During Inspection Coat observed in the food preparation area.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3180 - Interior of the coolers, walk-in cooler, floors walls and ceilings in the food preparation 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.

December 07, 2007 (Routine)

• 2790 - The indoor wall material located at kitchen area and dishwash area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3170 - Hood is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 31, 2006 (Routine)

• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. dispensing dry products with bowl
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. provide scoops with handles to dispense dry products.
• 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over cooked shrimp.
  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.
• 1320 - There was no temperature measuring device located in the 1 dr. beverage air.
  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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in dishwasher.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. Correct immediately.
• 1800 - Repeat The nonfood contact surface of the cookline area 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.
• 2890 - Light bulb in cookline area and in beer storage room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - No disposable towels were provided at the hand washing lavatory.
  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
• 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 08, 2006 (Follow-up)

December 28, 2005 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor on shelves in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct within 7 days.
• 0820 - Corrected During Inspection Critical Repeat Ham, turkey, roast beef, cheeses-all cold holding at improper temperatures in top of 2-dr star metal prep. cooler.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1080 - Repeat The particle board shelves in waitstation are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. Correct within 14 days.
• 1800 - Repeat The nonfood contact surface of the tables under the fryers, top of hood, all have 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. Correct within 1 day.
• 2790 - Repeat The indoor floor material located under upstairs ice machine (bare wood) & floors in upstairs & downstairs waitstations (decayed wood floors) not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Submit finishing materials to Health Dept. for prior approval. Correct within 30 days.
• 3180 - Floor in waistation, 2-dr bev air cooler in bar, floor under ice machine & wall behind drink boxes in downstairs dry storage-all 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. Correct within 1 day.

April 18, 2005 (Follow-up)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (on cooler in bar).
  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 - 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.
• 1560 - Repeat There are 2 floor mounted coolers in the bar area that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 2280 - Critical Repeat There is no handwash lavatory next to the cookline (next to cookline, mopsink, & steps), preventing routine handwashing by food workers.
  Install an additional handwash lavatory at the cookline to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Correct within 30 days.

November 23, 2004 (Routine)

• 1800 - The nonfood contact surface of the tables under the fryers, hood filters, lower shelves of the prep. tables, & top of the dishwasher, all have accumulations of grime and debris. There is food acumulations behind the fryers and on the floor.
  Remove aluminum foil from under fryers. Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 1 day.
• 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct today.
• 3040 - Handwashing aids and devices have been installed at the warewashing sink (2-vat).
  Remove handwashing aids and devices from the warewashing sink. Instruct employees that hands are to be washed only in handwashing sinks. Correct within 1 day.
• 0820 - Critical Repeat Half & Half in bev-air beer cooler cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Corrected during inspection.
• 1460 - There is no 3-vat sink located in the establishment.
  Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. Submit equipment specs. for prior approval. Correct within 30 days.
• 3030 - Continuous towels were provided at the hand washing lavatories. Towels were not individual disposable towels, it was a continuous towel without a dispenser.
  Either provided dispensers for the hand towels being used or provide 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. Correct within 3 days.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing (2-vat sink).
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Corrected during inspection.
• 1320 - Repeat There was no temperature measuring device located in the prep. cooler on the cookline.
  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. Correct within 3 days.
• 1080 - The particle board shelving in the waitstations, the OSB board behind the stove in the back, is not designed and constructed to be durable.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. Correct within 30 days.
• 0160 - Critical Observed employee (cook) handle raw animal foods and then "dip" hands into a sanitizer bucket and then handle more raw animal foods. 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 which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Corrected during inspection.
• 2280 - Critical There is no handwash lavatory at cookline nor the dishwashing room, preventing routine handwashing by food workers.
  Install additional handwash lavatories in the dishwashing room and cookline to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Submit scaled floor plan locations for prior approval. Correct within 30 days.
• 1560 - Repeat There is a floor mounted coolers in the bar that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 2790 - The indoor floor material located in the waitstation areas (wood) & bare wood under upstairs ice machine does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
  Refinish or replace the floor material at the areas designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 30 days.
• 2790 - The indoor material located on the wall above the mopsink in the corner and the wood shelves above the existing 2-vat sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  Refinish or replace the materials at the areas designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 30 days.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Correct within 1 day.
• 2890 - Light bulb in mop sink room is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct within 1 day.

September 12, 2003 (Follow-up)

• 3180 - Repeat Racks in the walk-in cooler and walk-in freezer have rust on them and are noted in need of cleaning.
  If racks cannot be cleaned so they are smooth, non-absorbent, and easily cleanable, they will have to be replaced. Ensure that all racks are at least 6" above the floor to ensure proper cleaning of floors. 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. Correct within 30 days.
• 2720 - Repeat Outside refuse container was uncovered and trash was on the ground.
  Cover all waste containers when not in continuous use. Correct within 7 days.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container. Correct within 7 days.
• 0550 - Observed two bar employees dispense ice by scooping the cups into the ice and using the cups for the customers.
  Use an approvable ice scoop to dispense ice and store correctly. 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. Correct immediately.

August 18, 2003 (Routine)

• 0820 - Critical Herb butter in prep. cooler next to kitchen handsink and on buffet line, sour cream in prep. cooler, butter sauce next to grill line, and blue cheese dressing on buffet line cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Food out of temp. for 4 hours must be discarded.
• 3180 - racks in the walk-in cooler and freezer, fan in dishroom, ice scoop holster in basement, and cooler at bar all are soiled and noted in need of cleaning.
  All floors, walls, ceilings, and equipment 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. Correct within 3 days.
• 1320 - There was no temperature measuring device located in the cooler at the bar holding potentially hazardous foods.
  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. Locate thermometers in a location so that employees can monitor temps. Correct within 3 days.
• 2720 - Outside refuse container was uncovered and trash was on the ground.
  Cover all waste containers when not in continuous use. Ensure that garbage in placed inside the container. Correct within 7 days.
• 1560 - There is a floor mounted homestyle desert cooler/freezer that is not elevated off the floor or sealed to the floor. Also, shelving in the basement is not at least 6" above floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 0520 - Ice used as a medium for cooling the exterior surfaces of drinks is also for drink ice or used as food at the bar.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. Correct immediately.
• 3360 - Critical Pesticides are not being applied by a certified applicator.
  Pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Cease applying pesticides immediately and obtain the services of a certified applicator if establishment conditions warrant the need.
• 2790 - The indoor ceiling, floor, and wall materials located in the basement does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
  Refinish or replace the indoor materials at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct within 90 days.
• 3020 - Soap was not provided at the hand washing lavatory in the upstairs wait station.
  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. Correct today.
• 3030 - No disposable towels were provided a the hand washing lavatory in the upstair 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. Correct today.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110. The thermometer is not operating properly.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Due to the lack of a 3-compartment sink a manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils cannot be used. The establishment must move to all single service utensils until temp. of the dishwasher can be verified. Begin immediately. Dishwasher thermometer was fixed during inspection.