August 11, 2009 (Routine)

• 2740 - Trash, grease, litter and abandoned equipment 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.
• 2750 -
  
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Repeat Less than 20 foot candles of light was noted over 3 compartment sink.
  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
• 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.

July 22, 2009 (Routine)

April 28, 2009 (Routine)

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Cooking, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cheese cakes, raw chicken breasts and frozen bread.
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ 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 Repeat A review of the menu with the foodservice operator indicates that hamburgers,turkey burgers, fish may be served 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.
• 1320 - There was no temperature measuring device located in the 3 door reach-in for desserts.
  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 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact and non food contact surfaces: old walk-in racks, walls and flooring, interior of black cambro unit, can opener, storage area beside old walk-in.
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
  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 - Repeat Less than 20 foot candles of light was noted in the @Location@
  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

January 14, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Repeat Potentially hazardous food cold holding at improper temperatures in walk-in and pizza make unit
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3080 - Repeat Less than 20 foot candles of light was noted in the 3 compartment sink
  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

September 30, 2008 (Routine)

• 0810 - The methods used for cooling whole roasts were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 A 2 - Corrected During Inspection Critical Repeat Potato salad cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the potentially hazardous food 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.
• 3080 - Repeat Less than 20 foot candles of light was noted in the dry storage and 3 compartment sink area.
  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
• 3240 - Handwashing facilities at sandwich make station are not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

May 02, 2008 (Follow-up)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3080 - Repeat 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.
• 3270 - Methods are not being used to control pests. Back doors open allowing for the entry of flies and other vermin.
  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.

March 12, 2008 (Routine)

• 0170 - Employees using prep sink for handwashing
  Provide adequate hand washing sinks
• 0220 - Critical In use 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.
• 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 storage bins are in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0820 A 2 - Critical Chicken in 2 door reachi-in, 68 degrees
  Store potentially hazardous food below 41 degrees
• 1170 - Filters missing in hood system on line
  Replace filters
• 1180 - The food temperature measuring device (degrees F) is 8 degrees too high
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1320 - Repeat There was no temperature measuring device located in the walk-in.
  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 - Wait station low boy not draining properly-heavy condensate build up on bottom
  Maintain equipment so it drains properly
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: tableware utensils.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2020 - Knifes, and cleavers stored in very soilded containers
  Store knives and all kichen ware in clean containers
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) There is no operating handsink on the line. Currently only one handsink operating in the kitchen.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 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.
• 3180 - Dry storage room noted in need of cleaning.and organizing
  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.

May 07, 2007 (Routine)

• 0450 - Critical Scoop in storage bin (molina) without handle.
  Must minimize hand contact with food products use utensil with handle.
• 0610 - Corrected During Inspection Repeat Food boxes in walk-in freezer 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.
• 0820 - Corrected During Inspection Critical Half 'n half @ 61.F in ice bucket cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - There was no temperature measuring device located in the bar cooler (front) with dairy products stored.
  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.
• 1450 - Center lowboy @ 51.F.
  Unit was adjust; must maintain 41.F or below.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: front lowboy units.
  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: stacked ovens.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Single-service trays in back storage area were observed stored unprotected.
  Store trays in the original protective package to protect from contamination until used.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered (both lids)..
  Cover all waste containers when not in continuous use.
• 2890 - Light bulb in kitchen in front of beverage-air reach-in and oversingle-service articles are not fully shielded, coated, or otherwise shatter-resistent (endcaps removed).
  Replace light bulb endcaps to fully shield bulbs.
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible at bar handsink.
  Provide a sign/poster that is clearly visible to all employees
• 3340 - Corrected During Inspection Critical Containers of Comet cleanser and room odorizer hanging on bar handsink hense are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleanser and odorizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3660 - Corrected During Inspection Current permit is not posted in a place where it is readily observable by the public.
  Post the most current permit in a place where it is readily observable by the public transacting business with the establishment.

January 30, 2007 (Follow-up)

• 2000 - Corrected During Inspection Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2890 - Repeat Light bulb outside reach-in refrigerator across from three-compartment sink is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

January 25, 2007 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (coffe mug).
  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.
• 0550 - Corrected During Inspection Dispensing utensils (ice scoop behind bar) improperly stored between uses.
  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.
• 0570 - Corrected During Inspection Repeat Improper use of wet wiping cloths (at front lowboy-left).
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0610 - Food boxes in walk-in freezer 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.
• 2000 - Corrected During Inspection Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2890 - Light bulb over two-door reach-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Mobile floor fan near three-compartment sink 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.
• 3340 - Corrected During Inspection Critical Containers of cleansers in prep sink front are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 26, 2006 (Routine)

• 0570 - Corrected During Inspection Repeat Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) in main walk-in reefer 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.
• 1180 - The food temperature measuring device (degrees F) located in the walk-in freezer is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1450 - Center lowboy @ 50.F, no potentially hazardous foods stored inside at time of inspection.
  Owner stated will not be used until parts are installed. If potentially hazardous foods are stored unit must maintain 41.F or below.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: door gaskets on dessert reefer lowboy.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2000 - Corrected During Inspection Repeat Clean plates and utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (back door opened).
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Walk-in freezer's flooring 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.

July 24, 2006 (Follow-up)

• 0570 - Corrected During Inspection Improper use of wet wiping cloth(s) in main kitchen.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 1570 - Repeat The door gasket of the center lowboy @ front line is damaged.
  Replace the lowboy's door gasket in accordance with the manufacturer's specifications.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (back door blocked open).
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3270 - Some flies in main kitchen.
  Eliminate possible harborage conditions by keeping back door fully self-closing. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 05, 2006 (Follow-up)

• 0820 - Critical Various potentially hazardous foods in the center lowboy cold holding at improper temperatures (above 41.F).
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1450 - Repeat Two of three lowboy refrigeration units at front line area above 41.F
  Adjust, repair or replace units to maintain required temperature.
• 2000 - Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2890 - Repeat Light bulb in main walk-in reefer and main kitchen not shielded, coated, or otherwise shatter-resistent (endcaps removed).
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat 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.
• 3170 - Repeat Stucco wall by lowboy (front) damaged and is not maintained in good repair
  Repair wall to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 27, 2006 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cheesecake.
  Store food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat walk. in reefer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1320 - The temperature measuring device in the long sandwich-style lowboy reefers were 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.
• 1450 - Sandwich unit near stucco wall @ 52.F.
  Repair or adjust unit to maintain 41.F or below (transfer all potentially hazardous foods to refrigeration that maintains 41.F or below until unit maintains required temperature.
• 1570 - The door gasket of the lowboy in front of stove oven is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2000 - Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2720 - Dumpster or outside refuse container was open or uncovered (side door).
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulb in main walk-in reefer and main kitchen not shielded, coated, or otherwise shatter-resistent (endcaps removed).
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory behind 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 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.
• 3170 - Repeat Stucco wall by lowboy (front) damaged and is not maintained in good repair
  Repair wall to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 27, 2006 (Routine)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use (handle in contact with ice-black bin).
  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.
• 0610 - Corrected During Inspection Food boxes stored on the floor in walk-in freezer or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - The food contact surface of the shelving in front of three-compartment sinks is not smooth, contains cracks, chips, or pits and can not be easily cleaned (rusty).
  Repair or replace the shelving 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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quats 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-food contact surfaces: stacked ovens.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Repeat Clean spoons and plates at front station were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered (side door).
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulbs in main kitchen, at reach-in reefer (lense removed) and walk-in reefer not shielded, coated, or otherwise shatter-resistent.
  Add endcaps to shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Corrected During Inspection No disposable towels were provided a the hand washing lavatory behind 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-ins freezer and reefer.
  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 - Corrected During Inspection Repeat Stucco wall near lowboy reefer (front) is damaged hense is not maintained in good repair
  Repair wall to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Corrected During Inspection Critical Containers of commerical sanitizer bottle at spice table is are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sanitizee bottle must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 25, 2006 (Other)

• 2890 - Repeat Light bulb in main kitchen is not shielded, coated, or otherwise shatter-resistent (endcaps missing).
  Shield or replace endcaps with a coated or shatter-resistant bulb.
• 3170 - Repeat Stucco wall by prep lowboy is damaged and is not maintained in good repair
  Repair wall to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 28, 2005 (Routine)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1800 - The nonfood contact surface of the cookline equipment 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.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: dessert lowboy's door gaskets.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2000 - Corrected During Inspection Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2720 - Corrected During Inspection Dumpster or outside refuse container side door was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulb in main kitchen and walk-in unit is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Corrected During Inspection Front door is blocked open. Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Wall (stucco) at prep lowboy is not maintained in good repair
  Repair wall damaged to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor fan unit in the main kitchen 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 24, 2005 (Routine)

• 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Food stored on the floor in walk-in reefer or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was 123.F not at an acceptable temperature.
  Adjust the sanitizing solution to a minimum temperature of 75F.
• 1800 - The nonfood contact surface of the floor fanin kitchen 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.
• 2000 - Corrected During Inspection Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2890 - Light bulbs in walk-in reefer, freezer and over two-compartment sink not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb install endcaps also.
• 2930 - Repeat Rear metal doors have air gaps at bottom of units and not self-closing, the outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory behind 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 - Corrected During Inspection Repeat No disposable towels were provided a the hand washing lavatory behind 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
• 3180 - Compressor grills in main walk-in are 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.

June 15, 2005 (Follow-up)

• 2640 - The refuse container located outside the establishment is missing its cover.
  Replace the missing cover of the outside refuse container with one that is a tight fit.
• 2930 - Repeat Air gap visible under rear doors. Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at barl 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.

May 26, 2005 (Follow-up)

• 1320 - Repeat There was no temperature measuring device located in the front lowboys at serviceline.
  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.
• 1580 - Repeat The cutting board(s) along the front serviceline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2000 - Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (back door has air gap at bottom of unit and is blocked open.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the behind 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 - Repeat No disposable towels were provided a the hand washing lavatory behind 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
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees behind bar area
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Repeat Wall/cove tiles in men's restroom removed/damaged and is not maintained in good repair
  Repair damaged tiles to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 06, 2005 (Routine)

• 0240 - Corrected During Inspection Employees (dishwasher) observed working in the food service area without proper hair restraints (hair is not fully restrained)..
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses behind bar handle in contact with ice..
  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.
• 0610 - Corrected During Inspection Yellowfin tuna in walk-in is 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.
• 1320 - There was no temperature measuring device located in the coolers front prep line and behind the bar dairy product stored inside.
  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.
• 1580 - Repeat The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2000 - Corrected During Inspection Repeat Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2890 - Repeat Light bulb in main walk-in and kitchen (fluorescent) not shielded, coated, or otherwise shatter-resistent (not fully installed).
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Air gap under rear entrance hence outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3020 - Soap was not provided at the hand washing lavatory behind 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 a the hand washing lavatory behind 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
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible behind the bar.
  Provide a sign/poster that is clearly visible to all employees
• 3170 - (2) Floor tile in men restroom not attached securely and is not maintained in good repair
  Re-attach tiles to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 07, 2005 (Follow-up)

• 1580 - Repeat Cutting boards at front cookline station are not smooth, easily cleanable.
  Refinish to smooth, easily cleanable surface or replace cutting boards.
• 2000 - Repeat Plates (clean) at front sandwich station are stored with food-contact surfaces exposed.
  Corrected.
• 2660 - Repeat One covered waste receptile required in women's restroom.
  Corrected.
• 2720 - Repeat Side door of dumpster unit open.
  Corrected.
• 2890 - Repeat Protective shields for flourescent lighting in main kitchen cracked) damaged.
  Discussed with owner will replace with clear tubes and endcaps immediately.

January 31, 2005 (Routine)

• 0610 - Corrected During Inspection Food boxes stored on the floor (walk-in freezer) or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1580 - Repeat The two acrylic cutting board(s) along the front cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: microwaves.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2000 - Corrected During Inspection Repeat Clean plates, bowls, spoons, forks and knives were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulb in main kitchen and main walk-in not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at avatory by ice maker used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Mobile floor fan by three-compartment sinks 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.
• 3260 - Corrected During Inspection Clothing on mixer unit, 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.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.

October 13, 2004 (Complaint)

• 2890 - Repeat Light bulb in main kitchen and second floor over chaffing dishes is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0820 - Critical Half 'n half creamer @ 69.F cold holding at improper temperatures.
  Corrected and discarded.
• 0550 - Dispensing utensils improperly stored between uses in ice bin behind bar.
  Corrected.
• 3170 - Repeat Floor patch is unsealed and is not maintained in good repair
  Owner will add metal panel over area to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1580 - Repeat The cutting board(s) along the front cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Continue to resurface the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2000 - Repeat Clean utensils and plates were observed stored with the food-contact surface facing upward.
  Corrected.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at front lavatories in main kitchen used by food employees
  Corrected.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents air gap visible at bottom of back door.
  Owner will install a door sweep.
• 0240 - Repeat Employee observed working in the food service area without proper hair restraints.
  Corrected.

June 29, 2004 (Follow-up)

• 1580 - Repeat The cutting board(s) along the front prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Informed cutting boards on order.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (front and rear door open).
  Corrected. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2000 - Repeat Cleaned TABLEWARE (plates, forks, knives and spoon) were observed stored with the food-contact surface facing upward.
  Corrected.
• 3170 - Repeat Plywood patch at prep area unsealed is not maintained in good repair
  Corrected.
• 2890 - Repeat Light bulb in main kitchen not shielded, coated, or otherwise shatter-resistent.
  Shields on order.

June 17, 2004 (Routine)

• 0240 - Some employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting 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 cooked chicken 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.
• 0060 - Critical Person in charge could not verify food managers certificate.
  Acquire and/or post food manager's certificate for verification.
• 3170 - Floor (plywood) patch in tile in front of prep refrigerator unsealed is not maintained in good repair
  Paint or seal plywood to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Frozen oysters, and some foods in main walk-in.
  Corrected.
• 3030 - No disposable towels were provided a the hand washing lavatory in the ack hand sink (dispenser empty).
  Corrected.
• 0610 - Food boxes in back walk-in stored on the floor or food stored less than 6" above the floor.
  Corrected.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin behind bar. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1580 - Repeat The cutting board(s) along the front prep area on refrigeration units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2890 - Light bulb in main walk not shielded, coated, or otherwise shatter-resistent, also two lenses damaged in back kitchen area.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0570 - Wiping cloth improperly stored between use in main kitchen on prep table.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1800 - The nonfood contact surface of the stove/oven and stacked oven units 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.
• 0850 - Critical Butter in front waitress area at 71.F. No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 1320 - The temperature measuring device in the prep refrigerators 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions (purse store on prep table and jacket on stored frypans/skillets.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 0470 - Critical Soda can stored in ice behind bar.
  Discard and drain ice from ice bin and refill.
• 1880 - Critical The food-contact surfaces of the following equipment were not unclean: stored frypans/skillets and stacked ovens (interior surfaces).
  Effectively clean and sanitize interior surfaces of stacked ovens.
• 2000 - Repeat Clean plates, saucers and tableware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1570 - The door gasket of the front prep refrigerator is torn,damaged).
  Repair or replace the prep unit's door gasket in accordance with the manufacturer's specifications.
• 3180 - Outside surfaces of door on back walk-in unit 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 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

March 12, 2004 (Follow-up)

• 1580 - Repeat The cutting board(s) at front prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Corrected.
• 2000 - Plates in front prep area unprotected-invert plate(s).
  Corrected.

February 18, 2004 (Follow-up)

• 1100 - Repeat Aluminum foil lining backsplash of oven/stove unit main kitchen.
  Discharded foil.
• 1580 - Repeat Cutting boards (2) in prep (front) area not smooth, easily cleanable surface, crevices present.
  Refinish or resurface cutting boards.
• 2000 - Plates (clean) mouth-contact surfaces exposed in front prep area.
  Plates inverted.
• 3045 - Handwashing sign required at front handsink by ice maker.
  Sign posted.
• 2750 - Dumpster unit unclean.
  Service contractor called by inspector.
• 2720 - Dumpster lid torn (damaged).
  Service contarctor called by inspector for replacement.
• 3300 - Old grill (unused) and trash debris improperly stored outside dumpster.
  Area being clean during inspection.
• 3660 - Permit posted expired 12/31/03.
  Application and fee ($40) required for renewal.
• 2710 - Cardboard stacked outside dumpster unit.
  Corrected during inspection.

February 10, 2004 (Complaint)

• 0240 - One food prep staff without using an effective hair restraint.
  Corrected.
• 1190 - Thermometer not visible (at front of unit) with dairy product(s) behind bar area.
  Install or re-locate an accurate thermometer (+/- 3.F) at front or warmest part of unit.
• 1100 - Aluminum foil lining stove/oven unit (rear area).
  Dischard foil.
• 1580 - Repeat Cutting boards not smooth, easily cleanable (crevices present) in front prep area.
  Refinish cutting boards to smooth, easily cleanable surface.
• 2000 - Plates improperly stored on front prep unit and clean utensils in main kitchen area (mouth-contact surfaces exposed.)
  Invert plate(s) and utensils with handles exposed.
• 2750 - Dumpster unit unclean.
  Owner call service contractor to replace unit.
• 3300 - Some litter around dumpster unit area.
  Place all trash (refuse) in refuse container for proper disposal.
• 0830 - Critical Repeat Saugage and prepared vegetables in main walk-in without proper date-marking.
  Corrected.
• 3660 - Health permit expired 12/31/03.
  Submitted application alos fee ($40) required for renewal.
• 1260 - Repeat Ice (behind bar) in contact with beverage tubing.
  Install approved seperation plate (smooth, easily cleanable-dishwasher approved surface).
• 3340 - Critical Sanitizer bottle stored on prep sink faucet in prep (front) area.
  Corrected.
• 3180 - Door (wooden) threshold in main walk-in unit unclean.
  Clean door threshold.

October 24, 2003 (Routine)

• 1260 - Beverage tubing behind bar in contact with ice.
  Install seperation plate over cold plate.
• 0470 - Flour bin uncovered.
  Corrected.
• 0830 - Critical Repeat Various prepared foods without date marking.
  Date marking prepared foods maximum storage 7 calendar days @ 41.F or below.
• 1100 - Repeat Cutting boards at prep refrigeration units front crevices present.
  Refinish to smooth, easily cleanable surface.
• 0550 - Ice scoop handle in contact with product.
  Corrected.