May 26, 2009 (Risk Factor Assessment)

Violations:

• 0820 A 2 - Critical Eggs at 55 degrees. Apparently unit has iced up.
  Chef discarded eggs and removed all non PHF products. Do not use until it can maintain 41 degrees.
• 0840 - Corrected During Inspection Critical Foods found outdated. Stuffing 5/15, rice 5/12, salami 5/15, roast beef 5/16.
  Chef discarded all products. Remind staff about the policy on shelf life (7 days which includes day of opening or day of prep).

Comments:
Note: milk cannot be stored in pitchers due to the labeling of the product. Kitchen appears very clean. Good handwashing and glove use observed.

March 03, 2009 (Follow-up)

Violations:

• 1770 C - Repeat Interior of Crescor found dirty.
  Clean.
• 3170 - Repeat Spray foam is not cleanable. Coving is missing in dishroom. Floor grate missing in dishroom.
  Cover. Install. Provide cover.

Comments:
The following were corrected: #3045, 3030, 1780E, 1770A, 820-A2, 930, 3340, 1320, 200, 1150, 1570, 1060, 2350ii, 3180, 1800. On revision of new menu, only asterisk items that may be cooked to order (eggs, hamburger, salmon, tuna).

February 17, 2009 (Routine)

Violations:

• 3030 - No towels at bar handsink.
  Supply at all times.
• 3045 - Repeat No handwashing sign at bar handsink.
  Post.
• 1780 E - Interior of bar ice machine has pink residue.
  Clean and sanitize.
• 1770 A - Critical Some food substance found on slicer. Ice bin had black grit.
  Clean and sanitize. Clean and sanitize.
• 0820 A 2 - Critical Gallon of milk left unattended on banquet kitchen table at 51 degrees.
  Maintain at 41 degrees at all times. Note: walk-in upstairs had elevated temperatures of 44 degrees ham, 44 degrees dressing, however, air temperature at time of inspection appeared to be below 41 degrees. Check on defrost time and length of process. Food to remain at 41 degrees at all times. Chef to monitor food temperatures daily. Have unit serviced if necessary.
• 0930 - Critical Repeat Consumer advisory on menus still lack adequate disclosure/reminder.
  Corporation is still working on this. This to be done prior to permit renewal.
• 3340 - Corrected During Inspection Critical Spray cleaner stored beside clean creamers in banquet kitchen. Fuel stored by clean dishes.
  Relocate. Corrected.
• 1320 - Corrected During Inspection No thermometer inside beer box with milk inside.
  Corrected.
• 2000 - Ice buckets on floor.
  Elevate 6" and turn upside down or cover.
• 2000 C - Boxes of single service on floor. Uncovered coffee filters in storage.
  Elevate 6". Protect.
• 1060 - Glassware stored on linen. Foil lines trays near cook line.
  Remove linen and foil.
• 1570 - Fryer cabinet door does not close (taped shut), handle to refrigerator is broken. Oven door in banquet is broken. Vent cover missing in dish hood.
  Repair. Repair. Provide vent cover.
• 1150 - Milk crates used as shelves.
  Use shelving intended for that purpose.
• 1800 - Hood above dishmachine is dusty.
  Clean.
• 1770 C - Interior of Crescor in banquet found dirty.
  Clean.
• 2350 ii - Handsink in banquet has leaking pipe. Faucet drips under 3 compartment sink.
  Repair. Repair.
• 3170 - Spray foam is not cleanable. Tiles in dishroom are in poor repair. Tile missing by handsink in banquet.
  Remove excess foam in dishroom at banquet. Repair. Repair.
• 3180 - Floor in banquet dish area is soiled. Vent in restroom is dusty.
  Remove bricks preventing proper cleaning. Clean.

Comments:
Permit expires 4/30/09. You may call for reinspection.

November 21, 2008 (Follow-up)

Comments:
Follow up to risk factor inspection to ensure critical violations have been corrected. The following were corrected: 220, 3045, 470, 1770A, 800, 820A1, 820A2, 3340. A hose bibb vacuum breaker has been added to faucet under 3 compartment. Chef and manager have requested a correction to consumer advisory from corporate. If not received from corporate, chef and manager to correct with addition to menu within a month. Steaks are whole muscle intact per correspondence. Dishmachine has been serviced and it is working properly. Continue to monitor. (leak still persists-a part is on order)

November 17, 2008 (Risk Factor Assessment)

Violations:

• 0220 - Corrected During Inspection Critical Numerous cups found in kitchen with no straws.
  Personal drinks to have lids and straws. Cups were discarded.
• 3045 - No signage posted at kitchen handsink. "Employees must wash hands missing.
  Post.
• 0470 - Corrected During Inspection Critical Cooked shrimp found in same pan as raw fish.
  Separate cooked from raw.
• 1770 A - Corrected During Inspection Critical Coffee pots found soiled.
  Between uses have workers rinse with hot water then at end of service period wash, rinse, sanitize. Corrected.
• 0800 - Critical Mashed potatoes found in walk-in at 50 degrees. These had been prepared yesterday. These were not properly cooled within time frames specified in regulations.
  Potatoes were discarded. Instruct all workers on proper cooling procedures.
• 0820 A 1 - Corrected During Inspection Critical Sausage links inside warmer cabinet found at 127 degrees.
  Maintain at 135 degrees or above. PIC discarded.
• 0820 A 2 - Corrected During Inspection Critical Grilled chicken in make table at 48-52 degrees.
  PIC discarded. Keep levels lower and consider using metal pans for potentially hazardous foods. All other foods were at proper temperature inside this unit.
• 0930 - Critical Consumer advisory inadequate on menu.
  Disclose what foods may be served undercooked and remind why it is an issue.
• 3340 - Corrected During Inspection Critical Dip It stored with food equipment. Spray polish, brasso stored beside handsink in beverage area.
  Corrected. Corrected.

Comments:
Note: hoses attached to a faucet under 3 compartment sink without proper backflow preventor. Install proper device. Dishmachine is not reaching 180 degrees on final rinse. Service person was called. Unit was not in use at time of inspection. Have serviced before using today. I will follow up by 11/22/08. General manager/food beverage director to inquire about whether steaks are whole muscle intact. Have vendor provide in writing.

March 07, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Observed a screw top bottle of water at the cook line.
  Employees may drink from covered containers with a straw.
• 0550 - Corrected During Inspection Observed in-use utensils stored improperly (knife wedged between table and chef's low boy).
  Store utensils in clean, dry location or in food.
• 0820 A 2 - Corrected During Inspection Critical Observed some foods in the "prep" walk-in cooler holding above 41 degrees (sliced turkey 47 degrees, potato salad 45 degrees).
  Cold hold food items at 41 degrees or below.
• 1320 - Observed no visible thermometer in chef's low boy cooler.
  Provide thermometers in all refrigerators and freezers.
• 1550 - Observed grill line handsink no longer sealed to the wall.
  Re-seal unit.
• 1770 A - Critical Observed inside the kitchen ice machine in need of cleaning.
  Clean and sanitize.
• 2660 - Observed no cover to the trash can in the employee restroom.
  Provide cover.

Comments:
Glove use ok. Sanitizer 200 ppm. Dishmachine final temp >180 degrees.

January 08, 2008 (Critical Procedures)

Violations:

• 0820 2 - Corrected During Inspection Critical Items in the walk-in above 41 degrees (chicken 45 degrees, gravy 46 degrees, chowder 46 degrees).
  Corrected on site by disposing of items.
• 0830 - Critical Repeat Missing dates on prepared foods: chicken, turkey, gravy, chowder, roast beef, etc.
  Correct by labeling with the date prepared.

Comments:
Otherwise, okay. Good glove use and handwashing.

October 16, 2007 (Critical Procedures)

Violation: 0830 - Corrected During Inspection Critical Repeat Several left over items without proper date labels.
Corrected on site by labeling.
Comments:
Good glove use and handwashing. Good temperatures.

July 09, 2007 (Critical Procedures)

Violations:

• 0820 - Critical The low-boy on the grill line is above 41 degrees (liquid eggs 50 degrees, french toast batter 52 degrees).
  Correct by moving to other refrigeration if refrigerator does not reach 41 degrees in 30 minutes.
• 0830 - Corrected During Inspection Critical Repeat Foods without proper date labels: pasta, rice, chicken, steaks.
  Corrected on site by labeling with the date prepared or removed from freezer.

Comments:
Otherwise, looks good. Good glove use.

March 30, 2007 (Routine)

Violations:

• 0830 - Critical Observed several PHF missing date labels: left over mashed potatoes, gravy, rice, pasta salad, hamburgers, etc.
  Correct by lableing with the date prepared, pulled from freezer, etc.
• 1510 - Missing thermometers in some refrigeration units: low boy on line, bar reach-in.
  Correct by providing.
• 1570 - Observed the wash temperature thermomemter needle not working.
  Correct by repairing.
• 1770 C - Observed standing water in the bottom of the low-boy on the cook line.
  Correct by keeping clean and dry; repair drip.

Comments:
Otherwise, very good. Good job with temperature logs. Good glove use and handwashing.

September 25, 2006 (Critical Procedures)

Comments:
Gloves and utensils used.

June 29, 2006 (Critical Procedures)

Violation: 0270 - Critical Several unlabeled foods in chefs reach in.
Correct by labeling with the date prepared.

March 29, 2006 (Routine)

Violations:

• 0610 - Several boxes on floor in freezer.
  Store 6" off ground.
• 0830 - Critical Several unlabeled foods in chefs reach in: rice, gravy, pasta, and chicken. Also some expired pasta.
  Label prepared PHF with date prepared and discard after 7 days.
• 1770 A - Critical Some food contact surfaces with debris: slicer, mixer and lexan containers with old stickers.
  Clean and sanitize to remove food debris; soak/scrape off stickers before washing.
• 3030 - Bar handsink missing paper towels.
  Provide.
• 3045 - Bar handsink missing handwash sign.
  Provide.

Comments:
Refrig, hot and cold holding temps all in compliance. Nice job with logs. Cleaning and sanitizing very nice.

December 29, 2005 (Critical Procedures)

Violations:

• 0220 - Critical Employee drank beverage from open cup in kitchen.
  Use only covered cup with straw for employee beverages consumed in kitchen.
• 1890 - Critical Bar ice machine has mold on interior.
  Clean and sanitize interior of ice machine.

September 19, 2005 (Critical Procedures)

Comments:
Employees avoid bare hand contact with RTE food.

June 13, 2005 (Critical Procedures)

Violation: 0340 - Critical Chefs 2 door refrig is 48 degrees, prep refrig units are 45 degrees and 43 degrees. PHFs in top of prep units were >45 degrees, ham 70 degrees, roast beef 53 degrees, cheese 63 degrees.Ambient temp on line was 95 degrees. AC does not work in kitchen.This affect temps in top of prep units also.
Discard if >45 degrees >3 hours. Repair refrig equipment so holds food at 41 degrees or less.
Comments:
Employees avoid bare hand contact with RTE food.

March 23, 2005 (Routine)

Violations:

• 0160 - Critical Employee handled dirty dishes then put away clean dishes without handwashing.
  Train employees to wash hands after handling dirty dishes before handling clean dishes or doing food prep.
• 0220 - Critical Employee eating in kitchen.
  Consume food in break area.
• 0220 - Critical Open beverage containers in food prep area.
  Only beverage in covered cup with straw allowed for employee drinks in prep area.
• 0570 - Wet cloth on cutting board.
  Keep in sanitizer bucket between uses.
• 1570 - Damaged gasket on 3 door refrig.
  Replace.
• 1570 - Damaged paper towel dispenser.
  Replace.
• 2260 - Critical Hose attached to hot water line without backflow prevention device.
  Install backflow prevention device on faucet.
• 3030 - No paper towels or handwash sign at bar.
  Provide.
• 3045 - One employee handsink does not have sign.
  Provide.
• 3170 - Wall tile broken.
  Repair or replace.
• 3180 - Floors and walls need cleaning.
  Clean.
• 3220 - Need to use correct procedure for cleaning, drying mops.
  After cleaning floors, clean bucket, mop sink, mop and hand mop to dry, invert bucket to dry.
• 3250 - Employee restroom opens into kitchen and does not have self closing door.
  Install door closer.
• 3270 - Found wet cloth full of flies in sink in bar area.
  Keep cloth in sanitizer, hang to dry or place in dirty linen storage area.
• 3270 - Drain flies present by dishwash area and room service prep area and in bar area.
  Eliminate harborage areas and clean floor and wall under dishwasher, clean floor by floor drain, under refrig in room service area and under counter in room service area. Clean residue on interior of dishmachine and under equipment in bar area.
• 3300 - Foam moat and other items around cardboard recycle bin, leaves built up around cardboard recycle area.
  Clean area and remove discarded items.

December 17, 2004 (Critical Procedures)

Comments:
Employees using gloves and utensils to avoid bare hand contact with RTE food.

June 04, 2004 (Critical Procedures)

Violations:

• 0450 - Critical Cloth towels not in sanitizer.
  Store in bucket when not in use.
• 1890 - Critical Heat tank for wash reading 170 degrees.
  Set to specs 160 degrees or lower.

February 23, 2004 (Routine)

Violation: 1680 - Critical Final rinse cycle not operational.
Repair. Use 3 bowl sink for sanitizing until machine is repaired.

August 04, 2003 (Critical Procedures)

Violation: 1890 - Critical Slicer, ice machine baffle need cleaning, sanitizing.
Make sure food contact surfaces are sanitized as needed.

February 07, 2003 (Routine)

Violation: 1770 - Critical Slicer not clean.
Clean and sanitize all foodcontact surfaces after use.