September 24, 2009 (Routine)

August 12, 2008 (Routine)

July 26, 2007 (Routine)

• 1100 - The food contact surface of the cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the @EQUIPMENT@ 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the food prep area.
  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

July 26, 2006 (Routine)

November 22, 2005 (Routine)

• 2020 - Drink cup used to dispense ice.
  Use a metal or plastic scoop with handle so server's hand will not contact ice.
• 3170 - Missing ceiling tiles above storage rack.
  Replace tiles ASAP.
• 3180 - Ceiling tiles in front of vent hood 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 22, 2005 (Routine)

• 2020 - Drink cup used to dispense ice.
  Use a metal or plastic scoop with handle so server's hand will not contact ice.
• 3170 - Missing ceiling tiles above storage rack.
  Replace tiles ASAP.
• 3180 - Ceiling tiles in front of vent hood 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 28, 2005 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3340 - Corrected During Inspection Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 08, 2004 (Follow-up)

• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Food debris on the floor of the walk-in freezer.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Back convection ovens.
  Clean and sanitize these surfaces for food contact.

October 26, 2004 (Routine)

• 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Rust build-up in the ice machine bin, Cactus Rose.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease / food debris in the exhaust hoods, under the char-grill, mold on the walls of the dishmachine area.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Door gasket of the line reach-in unit needs repair, paint peeling at the 3 compartment sink.
  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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable temperature. Dishmachine cycled 4 times before reaching 120'F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1320 - There was no temperature measuring device located in the @EQUIPMENT@. Line reach-in unit.
  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.
• 3330 - Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled. Unlabled chemical spray bottle.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Mold on the door gasket of the line reach-in unit, utensil rack sticky / rusted.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Microwave oven, stove, grill, convection ovens, smoker, pizza oven.
  Clean and sanitize these surfaces for food contact.

June 18, 2004 (Follow-up)

June 03, 2004 (Routine)

• 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Mold / rust build-up in several ice machine bins, several bar gun holsters had a debris build-up.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Salad prep. unit, reach-in unit behind the line, roll cart, bar floors, beer / juice coolers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Several containers in the walk-in cooler.
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Dry storage area, walk-in freezer .
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Microwave oven door.
  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.
• 1100 - Critical The food contact surface of the @EQUIPMENT@ is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Glas shards in several ice bins, several beer / juice coolers.
  Repair or replace the @EQUIPMENT@ 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Stove, ovens, grill, hot holding cabinet, slicer, can opener.
  Clean and sanitize these surfaces for food contact.

January 23, 2004 (Routine)

• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at either of the two 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. ** Corrected during inspection**
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: undercounter cooler, undercounter freezer,"Cookshack" smoker-oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 3340 1 - A container of oven cleaner was found in the food prep. area, was not properly stored to prevent the contamination of food.
  Container of oven cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. **Corrected during inspection**
• 1320 - There was no temperature measuring device located in the undercounter freezer.
  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.
• 0470 - Unwrapped or uncovered foods (frozen chicken, beef patties) in the reach-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3180 - Floors in the dry storage area were noted in need of cleaning. Chaffing dishes stored on floor under shelving prevents effective cleaning of floor in this area
  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. Remove chaffing dishes from under shelving to facilitate floor cleaning.

March 17, 2003 (Follow-up)

March 11, 2003 (Routine)

• 1770 - The canopener blade was soiled.
  Clean and sanitize these surfaces for food contact.
• 1700 - Critical Repeat The dishmachine was not sanitizing. The test strip showed less than 10 ppm chlorine.
  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.