September 28, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin (eggs) stored over ready-to-eat (RTE) food in the WIC.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Container of half and half was stored in the ice bin used to fill consumers' drinks.
  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.

June 01, 2009 (Follow-up)

May 21, 2009 (Follow-up)

• 0820 A 2 - Critical Repeat Foods in the make-up table cooler (topside) and some in the Victory double door fridge are cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Repeat The make-up table cooler and the Victory double door fridge (are not keeping temperatures of 41F or less) was observed in a state of disrepair and damaged.
  Repair the equipment noted above 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 noted pieces of equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

May 11, 2009 (Routine)

• 0820 A 2 - Critical Foods in the make-up table cooler (topside) and some in the Victory double door fridge are cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) chili, spinach dip, coleslaw, and potato salad in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the quat sanitizer solution being used at the bar.
  Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - The door on the WIC (does not close properly), the left chest freezer (has a broken seal around the lid), and the make-up table cooler (is not keeping temperatures of 41F or less) were observed in a state of disrepair and damaged.
  Repair the equipment noted above 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 noted pieces of equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration 300 ppm+.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters/vents; sides/fronts of cooking equipment; inside/outside of microwave (wipe down once a day); floors throughout and under equipment and in dry storage area; handles and doors of all equipment (sanitize daily); backsplashes; under the bar and behind cookline equipment.
  Maintain nonfood-contact surfaces of equipment clean.

July 23, 2008 (Routine)

• 0610 - Food 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.
• 0830 - Critical The prepared ready-to-eat (RTE) 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. 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.
• 1800 - Corrected During Inspection The nonfood contact surface of the sides of fryer 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.
• 3180 - Floor near ice machine 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.

March 14, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1700 - Critical Sanitizer spray bottle used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million ..
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

November 07, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils, tray at bar area
  Clean and sanitize these surfaces for food contact.

July 17, 2007 (Routine)

• 0060 - Corrected During Inspection Critical Sanitizer bottle not set up in the kitchen.
  Set up one sanitizer bottle with a concentration of 100 ppm chlorine.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods 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. 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 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food bins
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the portable fans 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.
• 3180 - Floor ( behind grill and fryers) 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.

March 09, 2007 (Routine)

• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quat. ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1730 - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 2890 - Light bulb in storeroom not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

March 02, 2007 (Follow-up)

February 26, 2007 (Complaint)

June 14, 2006 (Routine)

• 0610 - Food 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.
• 1570 - Door hinge on undercounter refrigerator needs repair.
  Repair door hinge as needed.
• 1800 - The nonfood contact surface of the walk in refrig., shelf over steam table 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.
• 3180 - Kitchen wall 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.
• 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.

February 03, 2006 (Routine)

• 1080 - Rust accumulation on the metal shelf in the walk in refrigerator.
  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.
• 1750 - Manufacturer containers were observed reused for the storage of flour
  Discontinue the reuse of manufacturer containers for flour storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ladles
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the unused undercounter refrigerator 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.
• 3180 - Bar floor 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.

August 15, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1080 - Unpainted wood shelving and supports in the storeroom.
  Paint the shelving and supports.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution (spray bottle)used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener,prep counter shelving
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the steel shelving and fronts of equipment 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.
• 2180 - Critical Repeat Hot water side of handsink faucet not operating
  Repair the hot water faucet.
• 3180 - Kitchen floor and bar floor 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 07, 2005 (Routine)

• 1720 - A sanitizer test kit is not being used to ensure the quat chemical sanitizing solution is at the proper concentration.
  Use a quat. chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2890 - Repeat Light bulb in storeroom and walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Floor tiles in kitchen and bar are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 07, 2005 (Routine)

• 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit for the quat and chlorine sanitizer to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer,shelf at prep. area,utensils
  Clean and sanitize these surfaces for food contact.
• 2180 - Critical Hot water side of kitchen handsink is not operating.
  Repair plumbing as needed. Hot waterr must be provided for adequate handwashing.
• 2890 - Light bulb in storeroom,walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 20 foot candles of light was noted in the kitchen.
  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 - Floor tiles missing in bar and kitchen area(at rear door).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 05, 2004 (Follow-up)

November 01, 2004 (Complaint)

June 14, 2004 (Routine)

June 10, 2004 (Complaint)

March 17, 2004 (Routine)

• 3170 - Floor tiles in bar area not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3080 - Less than 50 foot candles of light was noted in the dishwash area, kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board,slicer.
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Kitchen floor near ice machine,bar floor 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.
• 1100 - Shelves in walk in refrig. with rust/deteriorated finish.
  Refinish or replace shelves.

October 23, 2003 (Routine)

• 3180 - Repeat Floor in walk in freezer ,kitchen floor and walls ,bar floor 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.
• 2810 - Floor or floor covering in bar and restrooms is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1780 - Critical Ice bin with mold accumulation.
  Clean and sanitize ice bin.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: utensil trays
  Clean and sanitize these surfaces for food contact. Corrected during the inspection.
• 1570 - Hot water side of handsink was observed in a state of disrepair and damaged.
  Repair hot water faucet at handsink.
• 1100 - The food contact surface of the glass racks is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the glass racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.

June 19, 2003 (Routine)

• 0820 - Critical Chili and barbecue hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3170 - Repeat Floor tiles and wall near walk in units is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3080 - Less than 10 foot candles of light was noted in the walk in freezer
  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.
• 2890 - Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cutting board,shelving above hot holding area
  Clean and sanitize these surfaces for food contact.
• 3180 - Wall near shelving,floor in walk in freezer 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.
• 1510 - Kitchen staff 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.

February 13, 2003 (Routine)

• 3080 - Some light tubes burned out in kitchen area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: dishwash counter,hot holding area, utensil trays, cutting board
  Clean and sanitize these surfaces for food contact.
• 2180 - Critical Plumbing leak underneath dishwash counter.
  Repair plumbing underneath dishwash counter.
• 3170 - Floor tiles missing/cracked in women's and men's restrooms. Floor tiles cracked in kitchen floor.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.