July 14, 2009 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Use a covered container with a straw.
• 1320 - There were no thermometers in the cook's drawer cooler, the bar coolers, and the Frigidaire upright freezer.
  Provide thermometers in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Corrected During Inspection Broken wire sieve.
  Remove broken wire sieve from service.
• 2310 - Corrected During Inspection Critical The bar handsink was 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 glass rack preventing its use.
• 2350 ii - Corrected During Inspection Soda gun holster drain line missing.
  Plumbing systems and components shall be maintained in good repair. Connect drain line to soda gun holster.
• 3020 - Soap was not provided at the bar handsink.
  Hand soap must be provided at all handsinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the bar handsink.
  Hand drying devices such as individual disposable paper towels 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 the bar handsink used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handsinks used by food employees.
• 3170 - The tile floor in the cooking line and dishwasher areas is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 21, 2008 (Routine)

• 0140 - Corrected During Inspection Critical Foodservice employee did not wash hands properly.
  Use handsink to clean hands, use soap and warm water.
• 0450 - Corrected During Inspection Critical Foodservice employee touched ready-to-eat food with bare hands.
  Use utensils, gloves, deli paper, etc to minimize bare hand contact with ready-to-eat foods.
• 0610 - Repeat Bag of potatoes on floor in kitchen.
  Store food at least 6" off the floor.
• 0610 - Repeat Containers of food on floor in walk-in freezer.
  Store food at least 6" off the floor.
• 3220 - Repeat Mop not hung up to air dry.
  Install mop rack over mop sink to allow mops to hang to air dry.

July 30, 2008 (Follow-up)