August 03, 2009 (Routine)

• 0080 - Corrected During Inspection Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 0470 - Corrected During Inspection Critical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs over produce.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of most equipment..
  Maintain nonfood-contact surfaces of equipment clean.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided. At the bar handsink.
  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. In the employee bathromms.
  Provide a sign/poster that is clearly visible to all employees
• 3180 - Repeat Floor, walls and ceilings in the cook area, bacck prep area, and storage area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 27, 2008 (Routine)

• 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.
• 0820 A 2 - Critical Glass front and prep table cooler units not holding PHF items at 41 degrees or less
  Thermostats adjusted, Check temperatures in 2 hours and if not holding at proper temps do not use these units to hold PHF items.
• 1100 - Bean storage bin cracked and is no longer cleanable
  replace
• 1770 A - Critical 1) Utensils storage facilities in need of cleaning, Knife storage rack at grill and bucket under work table.2) Skillets encrusted with grease
  1) Clean these as often as necessary to keep clean.2) Scrub off build-up or replace.
• 3180 - Repeat Many area of the walls, plumbing pipes showing build-up of grease/dust.
  Clean as necessary to keep clean
• 3200 - Grease build-up on hood duct work over food and food equipment.
  Clean as often as necessary to prevent discharge onto food or food equipment
• 3360 - Critical Sanitizer solutions mixed TOO STRONG (200 ppm)
  Use test strips to check concentration when mixing sanitizer solutions.

January 09, 2007 (Routine)

• 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer--cooling 12" deep pans of chili and beans--cool in more shallow container to rapidly cool food to less than 70oF in 2 hours or less..
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 1060 - Repeat The nonfood contact surface of the opening to ice machine is rusting and was not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1800 - Repeat The nonfood contact surface of the inside of hood has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door in rear has gaps at side and bottom--seal to prevent fly entry.
  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 50 foot candles of light was noted in the preparation areas
  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
• 3170 - Repeat Walls and ceiling are grey and stained. Wall at back of dishtable and handsinks need recaulking, Coved moulding is missing and hole in ceiling over dishwasher, floor in walk-in cooler is corroded. Lattace on back door not cleanable--will remove--None are maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls and hoses under equipment at bar had heavy soil buildup, was 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.

November 16, 2006 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. Bag of onions on floor in dry storage area, containers of food in walk-in on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the bottom shelves of prep tables and some of the wire shelving units are corroded is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Condensate pooling in rear of walk-in cooler and in rear of freezer--both observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The cutting board(s) at the sandwich bar refrigerator and in prep areas 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Drain of ice bin and soda gun holster at bar both had slime buildup, wire shelving units and bottom shelves of prep tables throughout the facility were heavily soiled..
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the inside of hood has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2800 - Exterior surfaces of building is not weather-resistant- in rear had rug--need washable surface.
  Exterior surfaces of building shall be constructed of weather-resistant materials.
• 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions.
  Ensure sufaces in rear are fully covered to minimize dust, facilitate maintenance, and prevent muddy conditions.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door in rear has gaps at side and bottom--seal to prevent fly entry.
  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 50 foot candles of light was noted in the preparation areas
  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
• 3170 - Repeat Walls and ceiling are grey and stained. Wall at back of dishtable and handsinks need recaulking, Coved moulding is missing and hole in ceiling over dishwashe, floor in walk-in cooler is corroded--None are maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls and hoses under equipment at bar had heavy soil buildup, was 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 18, 2005 (Routine)

• 1580 - The cutting board along the prep unit 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.
• 1800 - Metal shelves in the cooking area and walk-in refrigerator had 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.
• 3080 - Less than 50 foot candles of light was noted in the cooking 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.
• 3170 - The following areas were not maintained in good repair: a. Damaged ceiling in the cooking area. b. Wall in kitchen was not easily cleanable. c. Wall paper peeling off wall in dining area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The wall behind the cooking equipment and in kitchen was 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 18, 2005 (Routine)

• 1580 - The cutting board along the prep unit 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.
• 1800 - Metal shelves in the cooking area and walk-in refrigerator had 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.
• 3080 - Less than 50 foot candles of light was noted in the cooking 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.
• 3170 - The following areas were not maintained in good repair: a. Damaged ceiling in the cooking area. b. Wall in kitchen was not easily cleanable. c. Wall paper peeling off wall in dining area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The wall behind the cooking equipment and in kitchen was 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 18, 2005 (Routine)

• 1580 - The cutting board along the prep unit 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.
• 1800 - Metal shelves in the cooking area and walk-in refrigerator had 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.
• 3080 - Less than 50 foot candles of light was noted in the cooking 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.
• 3170 - The following areas were not maintained in good repair: a. Damaged ceiling in the cooking area. b. Wall in kitchen was not easily cleanable. c. Wall paper peeling off wall in dining area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The wall behind the cooking equipment and in kitchen was 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.

January 31, 2005 (Critical Procedures)

January 31, 2005 (Critical Procedures)

July 13, 2004 (Routine)

• 0160 - Critical A food employee was failed to wash her hands after handling soiled utensils.
  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.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED.)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Bag on onions was stored directly on the floor in the storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1190 - A temperature measuring device was not observed in the reach-in refrigerator in the kitchen and in the prep unit in the cooking area.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 2010 - Opened single-service plates were found stored on top of the paper towel dispenser. (CORRECTED.)
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2190 - Hot water line in the men's rest room was turned off.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F.
• 3170 - The following areas were not maintained in good repair: a. Wall at the ice machine in the kitchen was not easily cleanable. Painting may be an option. b. Hole in the wall near the door in kitchen. c. Area of wall around paper towel dispenser in the cooking area was not easily cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The wall vent in the kitchen was 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 13, 2004 (Routine)

• 0160 - Critical A food employee was failed to wash her hands after handling soiled utensils.
  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.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (CORRECTED.)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Bag on onions was stored directly on the floor in the storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1190 - A temperature measuring device was not observed in the reach-in refrigerator in the kitchen and in the prep unit in the cooking area.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 2010 - Opened single-service plates were found stored on top of the paper towel dispenser. (CORRECTED.)
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2190 - Hot water line in the men's rest room was turned off.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F.
• 3170 - The following areas were not maintained in good repair: a. Wall at the ice machine in the kitchen was not easily cleanable. Painting may be an option. b. Hole in the wall near the door in kitchen. c. Area of wall around paper towel dispenser in the cooking area was not easily cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The wall vent in the kitchen was 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.

January 28, 2004 (Critical Procedures)

July 01, 2003 (Routine)

• 3180 - The fan over the dishwashing machine was 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.
• 1060 - The metal shelves in one of the reach-in refrigerators were corroded. Non-food contact surfaces shall be free of corrosion.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2810 - Wall or wall covering in the kitchen is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.