October 08, 2009 (Follow-up)

• 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of beer is also for drink ice or used as food.
  Cease use of ice used as a cooling medium forbeer unless able to partition both types of ice. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants.
• 0930 - Critical Repeat The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 1800 - Repeat The nonfood contact surface of the interior of the ice machine 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.
• 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. (Mop sink hose)
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2830 - Repeat Floor and wall juncture throughout kitchen is not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3170 - Repeat Ceiling tiles, floor/wall (cove base) is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3360 - Critical Pesticides are not being applied by a certified applicator
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

September 23, 2009 (Routine)

• 0080 - 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
• 3030 - Corrected During Inspection Repeat No continuous towel system that supplies the user with a clean towel has been provided.
  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
• 2310 - Critical The handwashing facility located at the ktichen is block door is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the containers that are preventing its use.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed potentially hazardous foods in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) potentially hazardous foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0930 - Critical Repeat The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 1320 - Repeat There was no temperature measuring device located in the walk inrefrigerators.
  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.
• 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of beer is also for drink ice or used as food.
  Cease use of ice used as a cooling medium forbeer unless able to partition both types of ice. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quaternary ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia 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 interior of the ice machine 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 - Ceiling tiles, floor/wall (cove base) is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2830 - Floor and wall juncture throughout kitchen is not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.

June 19, 2009 (Routine)

• 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
  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.
• 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of equipment is also for drink ice or used as food.
  Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0820 A 2 - Corrected During Inspection Critical Potentially hazardous foods cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0930 - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers,steaks that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1320 - There was no temperature measuring device located in the rear refrigerators (kitchen)
  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 - White reach in refrigerator is not maintaining potentially hazardous foods 41F or below.
  Repair or replace the refrigerator to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.

February 19, 2009 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented/rusted food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0520 - Ice used as a medium for cooling the exterior surfaces of drink lines is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for drink lines. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants. *Obtain a barrier from rest of ice bin to prevent contamination source.
• 0820 A 1 - Critical Butter hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats, cheeses, sour cream, half/half, bbq in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary (sanitab) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1730 - Repeat The thermometer on the reach in refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 3030 - Repeat 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

October 08, 2008 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 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.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food 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.
• 0550 - Dispensing utensils improperly stored between uses. (Ice scoop stored in between botles at bar)
  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 135F.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed milk, sour cream in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 Raw and/or undercooked steaks, hamburgers, is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1730 - The thermometer on the reach in refrigerator at the bar is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 3030 - Corrected During Inspection Repeat 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
• 3380 - Critical Chlorine (Over 200 ppm) being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only chlorine (50-100 ppm) that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 03, 2008 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) deli meats 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.
• 1320 - Repeat There was no temperature measuring device located in the beer cooler. (Storing chicken)**
  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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

January 29, 2008 (Routine)

• 0530 - Unpackaged food stored in direct contact with undrained ice.
  Store unpackaged food in drained ice.
• 0820 1 - Critical Spicy wing hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1320 - There was no temperature measuring device located in the bar keg and reach-in cooler.
  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.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2310 B - The handwash station at the bar is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3030 - No disposable towels were provided at the hand washing lavatory in 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 - A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 3260 - 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.

September 20, 2007 (Routine)

May 21, 2007 (Routine)

• 0060 - Critical Repeat No certified food manager assigned to establishment.
  Establishment needs CFM.
• 0820 - Critical Repeat Chicken wings and hamburger cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Walk-in observed in a state of disrepair and damaged. Unit not cold holding at proper temperatures of 41 degrees F. or below.
  Repair the walk-in 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 walk-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2350 - Critical Bar handwashing sink faucets broken.
  Repair faucets to bar handwashing sink.
• 3270 - Critical Repeat Harborage conditions exist. Gnats noted multiple areas.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 12, 2007 (Routine)

• 0060 - Critical Repeat No certified food manager available
  Establishment needs CFM.
• 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Items in white reach-in refrigerator cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1570 - Repeat White reach-in refrigerator observed in a state of disrepair and damaged.
  Repair the reach-in 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 reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2350 ii - Repeat Hot water faucet to bar hand sink is broken.
  Plumbing systems and components shall be maintained in good repair.

November 16, 2006 (Routine)

• 0060 - Critical Repeat Certified food manager certificate expired.
  Establishment needs certified food manager
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken wings 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.
• 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin behind 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.
• 1320 - There was no temperature measuring device located in the reach-in refrigerator.
  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 - White stand-up refrigerator was observed in a state of disrepair and damaged. Unit not cold holding at proper temperature.
  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.
• 1570 - The door gasket of the white stand-up refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Critical Faucet to handwashing sink behind the bar is in poor repair.
  Repair plumbing.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3270 - Harborage conditions exist. Gnats noted behind bar under counter.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 16, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) 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 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.
• 1260 - Repeat 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 The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.
  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 Cove molding in women's toilet room and bar floor not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 09, 2006 (Routine)

• 0060 - Critical Certified manager not available.
  Provide certified manager during all hours of operation.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0520 - Corrected During Inspection Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the paper beneath stored cups 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.
• 1260 - Repeat 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.
• 1790 - Repeat The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3170 - Repeat Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Critical Working containers of toxic cleaner 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.

January 31, 2006 (Routine)

• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 1260 - Repeat 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.
• 1320 - There was no temperature measuring device located in the keg cooler where half and half was 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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2890 - Light bulb in keg cooler not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Corrected During Inspection Repeat Less than 10 foot candles of light was noted in the walk-in refrigerators.
  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 Bar floor and toilet room floor not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 18, 2005 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Bowl stored in ice machine ice.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 1320 - There was no temperature measuring device located in the reach-in refrigerator.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2890 - Repeat Light bulb in pop corn machine not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  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.
• 3090 - Ventilation in men's toilet room is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat Kitchen ceiling tiles,toilet room and bar floors,and hallway walls not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 18, 2005 (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.
• 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.
• 1570 - The door gasket of the reach-in refrigerator is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the reach-in refrigerator gasket 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.
• 2890 - Repeat Light bulb in pop corn machine not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in 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 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 3170 - Repeat Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 18, 2005 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: bar drink dispenser holster.
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The cavities of the microwave ovens were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the drink canisters and keg preventing its use.
• 2350 ii - Repeat Bar handbasin in poor repair. Hot water not available at handbasin.
  Repair plumbing.
• 2890 - Repeat Light bulb in pop corn machine 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 all 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.
• 3170 - Repeat Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 18, 2005 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: bar drink dispenser holster.
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The cavities of the microwave ovens were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the drink canisters and keg preventing its use.
• 2350 ii - Repeat Bar handbasin in poor repair. Hot water not available at handbasin.
  Repair plumbing.
• 2890 - Repeat Light bulb in pop corn machine 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 all 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.
• 3170 - Repeat Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 02, 2005 (Routine)

• 0470 - Critical Repeat Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 1150 - Repeat The nonfood contact surface of the foil covered shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Repeat There was no temperature measuring device located in the reach-in refrigerator.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1560 - There is a floor mounted refrigerator and freezer that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulbs in pop corn machine and storage closet not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 20 foot candles of light was noted at bar 3-compartment sink and bar handbasin.
  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 Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 02, 2005 (Routine)

• 0470 - Critical Repeat Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 1150 - Repeat The nonfood contact surface of the foil covered shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Repeat There was no temperature measuring device located in the reach-in refrigerator.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1560 - There is a floor mounted refrigerator and freezer that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulbs in pop corn machine and storage closet not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 20 foot candles of light was noted at bar 3-compartment sink and bar handbasin.
  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 Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 18, 2004 (Routine)

• 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.
• 2350 ii - Hot water not available at bar handbasin.
  Repair plumbing.
• 1730 - Cracked ice scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the ice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3080 - Less than 20 foot candles of light was noted at bar 3-compartment sink and at bar handbasin.
  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
• 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at base of door to outside.
  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.
• 2790 - Repeat The indoor ceiling material located in kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove unused dishmachine.
  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.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 0960 2 - The food contact surface of the wooden knife holder is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the knife holder to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1320 - Repeat There was no temperature measuring device located in the reach-in refrigerator.
  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.
• 2890 - Light bulb in storage closet not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Repeat Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1150 - The nonfood contact surfaces of the foil covered equipment are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

October 18, 2004 (Routine)

• 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.
• 2350 ii - Hot water not available at bar handbasin.
  Repair plumbing.
• 1730 - Cracked ice scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the ice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3080 - Less than 20 foot candles of light was noted at bar 3-compartment sink and at bar handbasin.
  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
• 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at base of door to outside.
  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.
• 2790 - Repeat The indoor ceiling material located in kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove unused dishmachine.
  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.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 0960 2 - The food contact surface of the wooden knife holder is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the knife holder to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1320 - Repeat There was no temperature measuring device located in the reach-in refrigerator.
  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.
• 2890 - Light bulb in storage closet not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Repeat Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1150 - The nonfood contact surfaces of the foil covered equipment are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

August 23, 2004 (Routine)

• 3260 - Repeat 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.
• 1790 - The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 1320 - Repeat There was no temperature measuring device located in the Galaxy refrigerator.
  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 - 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: nozzle holder at the bar.
  Clean and sanitize these surfaces for food contact.
• 2790 - The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2790 - The indoor floor material located behind the bar does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 3170 - Repeat The ceiling tile in the prep area, the flooring behind the bar, and the wall in the kitchen has a large hole and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 23, 2004 (Routine)

• 3260 - Repeat 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.
• 1790 - The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 1320 - Repeat There was no temperature measuring device located in the Galaxy refrigerator.
  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 - 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: nozzle holder at the bar.
  Clean and sanitize these surfaces for food contact.
• 2790 - The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2790 - The indoor floor material located behind the bar does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 3170 - Repeat The ceiling tile in the prep area, the flooring behind the bar, and the wall in the kitchen has a large hole and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 18, 2004 (Routine)

• 3260 - Employees are not using the dressing rooms or lockers provided. CORRECTED
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 1800 - The nonfood contact surface of the vent filters 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.
• 3220 - Repeat Mops and brooms not hung up to air dry. CORRECTED
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0550 - Dispensing utensils improperly stored between. CORRECTED
  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.
• 1320 - There was no temperature measuring device located in the Galaxy reach-in refrigerator.
  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 - The following utensils were observed soiled to sight and touch: the tops of canned goods.
  Clean and sanitize these surfaces for food contact.
• 0480 - Unlabeled food containers. CORRECTED
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3170 - Repeat The wall next to the hood system near the ice machine has a large hole and the ceiling tile in the kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Repeat Sterno stored on a shelf with food.
  Containers of sterno must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2310 - Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soda tank preventing its use.
• 2810 - Ceiling in the prep area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.

February 18, 2004 (Routine)

• 3260 - Employees are not using the dressing rooms or lockers provided. CORRECTED
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 1800 - The nonfood contact surface of the vent filters 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.
• 3220 - Repeat Mops and brooms not hung up to air dry. CORRECTED
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0550 - Dispensing utensils improperly stored between. CORRECTED
  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.
• 1320 - There was no temperature measuring device located in the Galaxy reach-in refrigerator.
  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 - The following utensils were observed soiled to sight and touch: the tops of canned goods.
  Clean and sanitize these surfaces for food contact.
• 0480 - Unlabeled food containers. CORRECTED
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3170 - Repeat The wall next to the hood system near the ice machine has a large hole and the ceiling tile in the kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Repeat Sterno stored on a shelf with food.
  Containers of sterno must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2310 - Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soda tank preventing its use.
• 2810 - Ceiling in the prep area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.

July 31, 2003 (Routine)

• 3220 - Mops and brooms not hung up to air dry. Corrected.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3080 - Less than 20 foot candles of light was noted in the Kolpak reach-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
• 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.
• 0570 - Wiping cloths improperly stored between use. Corrected.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2890 - Light bulb in the Galaxy refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3170 - Repeat The ceiling tile in the kitchen and the floor behing the bar is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 31, 2003 (Routine)

• 3220 - Mops and brooms not hung up to air dry. Corrected.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3080 - Less than 20 foot candles of light was noted in the Kolpak reach-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
• 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.
• 0570 - Wiping cloths improperly stored between use. Corrected.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2890 - Light bulb in the Galaxy refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3170 - Repeat The ceiling tile in the kitchen and the floor behing the bar is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 27, 2003 (Routine)

• 2310 - Critical Employee handsink is not acessable
  Remove the cannisters that blocks the sink and prevents its use. Corrected
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all 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.
• 3170 - The floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.