August 06, 2009 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside microwave and refrigerator.
  Clean and sanitize these surfaces for food contact.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.

January 09, 2009 (Routine)

• 1570 - Freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C -
  
• 3170 - Repeat Floor and walls in the kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor and walls in the 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.

May 29, 2008 (Routine)

• 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.
• 2000 - Repeat Single service items bar #2 were observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Floor tile at bar #1 is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 06, 2007 (Routine)

May 01, 2007 (Routine)

• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1800 - Repeat The nonfood contact surface of the side of broken reach-in 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 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Light bulbs not shielded, coated, or otherwise shatter-resistant. End caps missing.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

October 17, 2006 (Routine)

• 0820 - Critical Repeat Bacon and cheese cold holding at improper temperatures. (door to refrigerator not closed properly when establishment closed last night)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: spice shelf.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the kitchen 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.
• 3170 - Repeat Walls not maintained in good repair. Paint peeling certain areas.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls 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 11, 2006 (Routine)

• 0820 - Corrected During Inspection Critical Cheese cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - The reach in refrigerator is not sufficient to meet the food storage demands of the establishment.
  Repair the refrigerator. Provide additional refrigeration necessary to maintain food items at 45 degrees. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1800 - The nonfood contact surface of the beverage holsters have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat Wall behind the fryers noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 17, 2005 (Routine)

• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, pizza oven, and interior of the reach in refrigerator.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the exterior of equipment have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2020 - Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3170 - Repeat Walls and ceilings are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls in the 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.
• 3340 - Corrected During Inspection Critical Containers of air freshner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of air freshner must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 02, 2005 (Follow-up)

June 02, 2005 (Follow-up)

May 26, 2005 (Routine)

• 0260 - Critical Repeat The spoiled orange juice is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0820 - Critical Cheese cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1060 - Repeat The nonfood contact surface of the refrigerator shelves are rusted.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Reach in refrigerator was observed in a state of disrepair and damaged.
  Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and grill surface.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the all equipment, shelves and the fan have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2920 - Men's toilet room lacks a door
  Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2930 - Repeat Kitchen vent has no screen.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Less than 20 foot candles of light was noted in the walk in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - Repeat Walls and ceiling are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors and walls 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.
• 3280 - Dead insects were found on the premises
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3330 - Critical Repeat Working containers of cleansers are not properly labeled.
  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.

December 09, 2004 (Routine)

• 1800 - The nonfood contact surface of the dry storage shelves have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 2350 ii - Toilet in the ladies' toilet room lacks a tank lid.
  Plumbing systems and components shall be maintained in good repair.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 2930 - Outer opening screen mesh (vent in kitchen) is more than 16 to 1 inches
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2920 - Repeat Toilet room doors are not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - Repeat Walls and ceilings are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0260 - Critical The rotten lemon is unsound .
  Ensure food is safe and unadulterated.
• 3180 - Repeat Walls and floors behind fryers noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1060 - The surface of the refrigerator shelves are rusted; rendering them not corrosion resistant and smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

December 09, 2004 (Routine)

• 1800 - The nonfood contact surface of the dry storage shelves have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 2350 ii - Toilet in the ladies' toilet room lacks a tank lid.
  Plumbing systems and components shall be maintained in good repair.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 2930 - Outer opening screen mesh (vent in kitchen) is more than 16 to 1 inches
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2920 - Repeat Toilet room doors are not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - Repeat Walls and ceilings are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0260 - Critical The rotten lemon is unsound .
  Ensure food is safe and unadulterated.
• 3180 - Repeat Walls and floors behind fryers noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1060 - The surface of the refrigerator shelves are rusted; rendering them not corrosion resistant and smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

October 07, 2004 (Routine)

• 1570 - Unused or non-functioning equipment not removed from the premises. (Microwave, steamer and dishmachine)
  Remove any unused or non-functioning equipment from the premises.
• 2350 ii - Plumbing connections under the 3 compartment sink at the bar are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2000 - Clean single service were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, ice scoop, ice bin where beverage ice is stored..
  Clean and sanitize these surfaces for food contact.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3330 - Critical Working containers of cleansers are not properly labeled.
  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.
• 3170 - Walls in kitchen (paint is peeling) is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls, floors, and floors under equipment 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.

January 28, 2004 (Routine)

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Splash guard needed between hand sink and dry good shelf next to it.
  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.
• 3180 - Wall beneath and behind grill noted to be 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.
• 1800 - The nonfood contact surface of the area beneath grill 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.
• 2810 - Wall and edge around pass through food window is not smooth and easily cleanable. Bare wood exposed and edges of shelf exposed.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 1570 - Repeat Inside lid of reach-in freezer was observed in a state of disrepair and damaged.
  Repair the lid 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.
• 0830 - Critical Repeat Prepared ready-to-eat (RTE) food items 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.
• 2890 - Light bulbs above pot pan rack are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - No disposable towels were provided 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
• 2260 - Critical No backflow prevention device on threaded faucet outside back door.
  Install an approved backflow prevention device.
• 0060 - Critical No Certified Food Manager assigned to establishment. Schedule of classes left at time of last inspection.
  Establishment needs CFM. Class schedule left today.

January 28, 2004 (Routine)

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Splash guard needed between hand sink and dry good shelf next to it.
  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.
• 3180 - Wall beneath and behind grill noted to be 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.
• 1800 - The nonfood contact surface of the area beneath grill 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.
• 2810 - Wall and edge around pass through food window is not smooth and easily cleanable. Bare wood exposed and edges of shelf exposed.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 1570 - Repeat Inside lid of reach-in freezer was observed in a state of disrepair and damaged.
  Repair the lid 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.
• 0830 - Critical Repeat Prepared ready-to-eat (RTE) food items 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.
• 2890 - Light bulbs above pot pan rack are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - No disposable towels were provided 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
• 2260 - Critical No backflow prevention device on threaded faucet outside back door.
  Install an approved backflow prevention device.
• 0060 - Critical No Certified Food Manager assigned to establishment. Schedule of classes left at time of last inspection.
  Establishment needs CFM. Class schedule left today.