July 14, 2009 (Routine)

• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination(raw chicken stored over raw ground beef).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper method used to thaw ground beef.
  Thaw potentially hazardous foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1800 - The nonfood contact surfaces of the fryer cart, cleaner cart, linen cabinet, wait station cabinets and drawers, bar freezer have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Repeat Plumbing connections under the two prep sinks are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3180 - Exhaust hood, filters, and walls at cookline 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 06, 2009 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the walk in cooler and store room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between uses(>200ppm chlorine).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50ppm chlorine) between uses.
• 0820 A 2 - Critical Repeat Foods in the small black refrigerator 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.
• 1530 - Repeat The quats sanitizer test kit is water damaged.
  Obtain a new QT 10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Observed accumulations of food deposits or other soil on the following : microwave oven interior, keg cooler interior.
  Clean and sanitize these surfaces.
• 2350 ii - Plumbing connections under the prep sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

January 06, 2009 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between uses (>400ppm chlorine).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
• 0820 A 2 - Critical Foods in small black refrigerator cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1100 - The plastic ice scoop at the waitstation contains cracks, chips, or pits that can not be easily cleaned.
  Replace the ice scoop. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, or chips.
• 1530 - There is no QTtest kit provided in the facility for monitoring the concentration of the chemical sanitizing solution at the dish sinks.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Critical Quaternary Ammonium sanitizing solution dispensed at the three compartment sink was not at an acceptable concentration.
  Calibrate the equipment to dispense the sanitizing solution at 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1750 - Manufacturer containers(plastic bags) were observed reused for the storage of meat.
  Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable or single use food storage containers designed for your food storage needs.

September 24, 2008 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50ppm chlorine) between uses.
• 0820 1 - Critical Repeat Rice hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. *When reheating foods for hot holding, heat to 165F.
• 0820 2 - Critical Several foods in the sandwich unit (accidentally turned off) cold holding at improper temperatures
  Discard the foods and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0840 - Critical Repeat The prepared flane and beef stew (dated 9/14, 9/15) exceed the maximum holding time as allowed by law.
  Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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.
• 1960 - Repeat Pans and containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3330 - Critical Repeat Working containers of cleaners 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.
• 3370 - Critical Containers previously used to store poisonous or toxic materials(Dawn and Joy buckets) are being used to store lettuce.
  Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.

June 16, 2008 (Routine)

• 0470 - Critical Fly swatter observed laying in beans in large white bin.
  Protect food from contamination. Discard soiled beans. Properly store swatter away from all food, single service items, and clean equipment.
• 0820 1 - Critical Repeat Rice in steam table hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1800 - The nonfood contact surfaces of the cabinets below the tea dispensers have accumulations of food debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical Repeat The food-contact surfaces of the pots and pans observed cleaned were not properly washed, rinsed, or sanitized.
  After cleaning and rinsing of the food-contact surface, ALL pots, pans, dishes, utensils, and equipment MUST be effectively sanitized before coming in contact with food and before use.

March 10, 2008 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands after engaging in an activity which may have contaminated his/her hands. Observed wiping hands on soiled towel on apron.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0470 - Critical Unwrapped or uncovered food in the refrigerators, freezers, and on shelves.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration units.
  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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Improper use of dry wiping cloths(used as finger towels, hung from aprons).
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers only. Do not hang towels on aprons.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0820 1 - Critical Cheese dip 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. Evaluate cooling process as well. Cool foods from 135-70F in two hours and from 70-41F in four hours more.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) cheese dip 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.
• 0840 - Critical Repeat According to the ""consume by"" date on the prepared ready-to-eat (RTE) carnitas and beans in the refrigerator, the food should have been discarded days ago.
  Accurately date and label all prepared foods. Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - Repeat There is no quaternary ammonium test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: small sandwich unit, red chip baskets.
  Clean and sanitize these surfaces for food contact. Must wash, rinse, and sanitize chip baskets after each use.
• 1960 - Clean pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3330 - Critical Repeat Working containers of cleaners 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.

November 06, 2007 (Routine)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: ice cream balls in the bar freezer.
  Store all food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between uses, laying on counters.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
• 0820 - Critical Foods in the waitstation refrigerator cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Food relocated to a working unit.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) refried beans in the refrigeration unit are 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.
• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded days ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 1060 - Repeat The wooden shelf unit partially wrapped with metal at the steam table is not corrosion resistant, nonabsorbent, and/or smooth.
  REMOVE the shelf unit from the facility. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1530 - There is no properly working Quats test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1750 - Single-service items(chip basket liners) were observed reused from one customer to the next.
  Discontinue the reuse of single-use containers for food service.After EACH customer, the paper liners must be discarded and the baskets washed, rinsed, and sanitized.
• 1770 B - Observed accumulations of grease deposits or other soil on the following food contact surfaces: microwave, all meal racks, fryer stand, stove drip trays, grill and stand.
  Clean and sanitize these surfaces.
• 1890 - Critical Vegetable scrapers observed tied to the prep tables. The food-contact surfaces are not being washed and sanitized between uses.
  Do not tie utensils to tables. After cleaning and rinsing of the food-contact surface, All utensils, dishes, pans, and equipment must be effectively sanitized before coming in contact with food again.
• 2350 ii - Plumbing connections under the three compartment sink are leaking.
  Repair the leaking pipes. Plumbing systems and components shall be maintained in good repair.
• 2350 ii - Sprayer at dish washer in poor repair.
  Repair the sprayer.
• 3140 - Employees' belongings observed stored with food in the kitchen and waitstation.
  Provide lockers or other suitable facilities for the employees' coats, purses,.... so that food, equipment, single-service and single-use articles are protected from contamination.
• 3170 - Two lights observed burned out in the exhaust hood.
  Replace the burned out bulbs. 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. Mop sink full, unaccessible.
  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. Keep mop sink available.
• 3330 - Critical Repeat Working containers of cleaners 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.
• 3340 - Critical Containers of cleaners observed stored with food in the waitstation cabinets.
  Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.

July 18, 2007 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food. Also observed a cook wearing a long necklace that could contaminate food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0450 - 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.
• 0470 A 4 - Observed ice cream balls stored without being covered or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
• 0690 - Food observed stored in a trash bag.
  Use food grade storage bags only. Protect food from miscellaneous sources of contamination.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
• 1060 - The wooden shelf unit over the steam table is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove the shelving unit. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1700 - Critical Quaternary Ammonium sanitizing solution dispensed was not at an acceptable concentration(>500 ppm today).
  Have the dispenser recalibrated promptly. Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 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.
• 3330 - Critical Working containers of cleaners 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.

May 29, 2007 (Routine)