August 31, 2009 (Routine)

• 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
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Clean stainless steel pans
  Clean and sanitize these surfaces for food contact.
• 1320 - There was no visable temperature measuring device located in the salad 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 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 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.