May 08, 2009 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Boxes of food items noted on the floor in the walk in freezer unit.
  Store the food items above the floor in the walk in freezer.
• 1570 - The reach in cooler in the basement kitchen across from the prep station not maintaining temp.
  Repair the cooler unit.
• 1780 - Corrected During Inspection Critical Inside the reach in cooler in upstairs kitchen noted not clean inside.
  Clean inside the cooler and also the oven..
• 1800 - Corrected During Inspection Repeat The top of the dish machine noted not clean.
  Clean on the top of the dish machine.

July 09, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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. 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board @EQUIPMENT@.
  Clean and sanitize these surfaces for food contact.
• 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.

May 01, 2008 (Routine)

• 0160 - Critical Employees not washing their hand as required.
  Employees must wash their hands to prevent food contamination.
• 0570 - The soiled wet wiring cloths not stored in sanitizer solution.
  Store the wet towels in sanitizer solution between the uses to prevent prep counter contamination.
• 0830 - Critical Food items found in the cooler not date mark
  Date mark food in the cooler when not use the same day.
• 1770 A - Critical The slicer and the cutting board not clean.
  Clean the cutting board and the cutting board to prevent food contamination.
• 1790 - The reach in freezer and the oven not clean inside.
  Clean inside the oven and the chest freeze.
• 1800 - The outer surfaces of the micro wave and the shelve over the steam table in the kitchen not clean.
  Clean the outer surfaces of the micro wave and the shelve over the steam table to prevent dirt from build up.

July 10, 2007 (Routine)

• 0610 - Condensation dripping from sprinkler head in upstairs walk-in cooler.
  Properly insulate hole in walk-in cooler ceiling around sprinkler head. Place empty tray on top of tray cart.
• 0610 - Corrected During Inspection Repeat Box of food on floor in walk-in cooler.
  Store food at least 6" off the floor.
• 0690 - Corrected During Inspection Liquor bottles on speedrail at bar 3-vat sink.
  Do not store liquor / food at speedrail.
• 0820 - Critical Delfield 2-door prep cooler 47 degrees. Both coils have heavy ice.
  Repair unit. Do not serve food in unit to the public, secure & post unit "Do not use". (Unit emptied, opened & unplugged, discussed problem with maintenance engineer)
• 0830 - Critical Repeat Food not date labeled in refrigeration units.
  Label prepared & thawing food with day/month/year for disposal. (discussed with chef - labels available)
• 1060 - Corrected During Inspection Cloth towel on bar 3-vat sink drainboard.
  Do not use a towel on drainboard.
• 1060 - Corrected During Inspection Cloth towel on keg cooler shelf.
  Remove cloth towel from keg cooler shelf.
• 1150 - Corrected During Inspection APW rotary hot dog grill on glass chiller behind bar.
  Relocate hot dog grill to kitchen.
• 1600 - Scale in both dishwshers.
  (Delime both dishwshers.) Clean dishwashers daily.
• 1600 - Debris on upper nozzles of upstairs dishwasher.
  Clean dishwasher daily.
• 1770 A - Corrected During Inspection Critical Bar 3-vat sink not set up.
  Set up bar 3-vat sink for wash, rinse & sanitize.
• 1770 A - Corrected During Inspection Critical Kitchen 3-vat sinks not set up.
  Set up kitchen 3-vat sinks for wash, rinse & sanitize.
• 1770 A - Corrected During Inspection Critical Debris in dipper well.
  Clean & sanitize dipper well.
• 1770 B - Corrected During Inspection Debris on/in ice buckets.
  Clean & sanitize ice buckets.
• 1770 B - Corrected During Inspection Spillage on glassware trays.
  Clean & sanitize trays.
• 1770 B - Debris in inside of tilting kettle lid.
  Clean & sanitize inside of tilting kettle lid.
• 1770 B - Corrected During Inspection Debris in utensil drawers.
  Clean & sanitize the utensil drawers.
• 1780 - Corrected During Inspection Critical Debris on ice tea dispenser nozzles.
  Clean & sanitize nozzles daily.
• 1780 - Critical Repeat Old food debris on slicer.
  Clean & sanitize slicer after use.
• 1800 - Corrected During Inspection Heavy dust on refrigeration coils.
  Clean coils more frequently.
• 1820 - Corrected During Inspection Debris on utensils in utensil storage drawer.
  Prescrub / presoak utensils in storage drawer..
• 2000 - Corrected During Inspection Repeat Ice bucket stored upright.
  Store ice buckets inverted.
• 2020 - Corrected During Inspection Disposable cups, straws, stirs, lids not protected at bar.
  Store items behind / under bar counter.
• 2020 - Corrected During Inspection Flatware stored in beverage station with eating surfaces up.
  Store flatware with handles up.
• 2310 - Corrected During Inspection Critical Repeat Bar handsink blocked with equipment.
  provide access to handisnks at all times.
• 2890 - Light covers missing over bar 3-vat sink.
  Install missing light covers over bar 3-vat sink.
• 3020 - Corrected During Inspection Repeat No soap at bar handsink.
  Provide saop at bar handsink.
• 3020 - Corrected During Inspection Soap dry in dispenser at handsink in basement beverage station.
  Clean & refill soap dispenser at beverage station handsink.
• 3030 - No paper towels at bar handsink.
  Provide paper towel at bar handsink.
• 3040 - Corrected During Inspection Prep sink used as a handsink.
  Do not wash hands at prep sink or 3-vat sinks.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at bar 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 - Dead bulb in keg cooler.
  Replace dead bulb in keg cooler.
• 3180 - Corrected During Inspection Debris & spillage on floor under keg cooler.
  Clean floor under keg cooler.
• 3260 - Corrected During Inspection Purse at bar 3-vat sink.
  Store personal items separate from food items & clean utensils.
• 3260 - Corrected During Inspection Coat in dry food storage room.
  Store employee clothing separate from food items & clean utensils.

April 26, 2006 (Routine)

• 0480 - Unlabeled food containers.
  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.
• 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.
• 0820 - Critical Display numbers on all refrigeration units for inspection identification.
  Number refrigeration units
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) cooked pasta 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.
• 1150 - Char grill plates on floor next to dishwasher
  Store char-grill plates with food equipment
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Gatorade display cooler is missing.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: small mixer and tilting skillet.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Food debris on chefs knife on rack
  Clean and sanitize knifes after use
• 1780 - Critical Food debris on slicer
  Clean and sanitize slicer
• 2000 - Ice bucket stored upright
  Store ice bucket inverted to allow it to drain
• 2310 - Critical Repeat The handwashing facility located at the handsink 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 @EQUIPMENT@ preventing its use.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3020 - Soap was not provided at the hand washing lavatory in the bar handsink
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3080 - Exhaust hood and exhaust lights off while in use.
  Turn exhaust hood and lights on while in use.
• 3330 - Critical Working containers of @HAZARDOUS PRODUCT@ 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 @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3610 - Food service permit not posted
  Left application with chef. Will check file and database for records

December 12, 2005 (Complaint)

• 0060 - Critical There is not a certified food manager in all working shifts
  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.
• 0380 - Critical Dented food cans observed in the dry storage area.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 - Critical Repeat Unwrapped or uncovered food in the WIF.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the WIC, WIF and dry food storage area 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.
• 1680 - Corrected During Inspection The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read less that 160.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice maker.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1800 - The nonfood contact surface of the ice maker 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.
• 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all restrooms 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.
• 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

March 16, 2005 (Routine)

• 0470 - Critical Pail of carrots not covered in walk-in cooler.
  Cover food in walk-in cooler.
• 0480 - Bin of cornmeal not labeled.
  label plastic bin of cornmeal.
• 0610 - Boxes of coffee on floor.
  Store boxes of coffee at least 6" off the floor.
• 0610 - Food stored on floor in walk-in cooler & walk-in freezer.
  Store food items at least 6" off the floor.
• 1190 - Ice cream freezer lacks a thermometer.
  Provide a thermometer for the ice cream freezer.
• 1570 - Kitchen elevator button panel broken.
  Repair kitchen elevator button panel.
• 1740 - Critical Five gallon plastic pickle pails being reused for food storage.
  Do not reuse single use plastic pickle pails for food storage.
• 2000 - Plastic bins stored upright.
  Store plastic bins inverted.
• 2000 - Access panel to attic open in kitchen.
  Close attic access panel in kitchen.
• 2310 - Critical Kitchen handsink not accessible.
  Provide access to handsink at all times.
• 3080 - Dead ceiling lamps in dishwasher area.
  Replace dead ceiling lamps in dishwasher area.
• 3660 - Health Department permit not posted.
  Post permit where it is visible to the public.

November 15, 2004 (Pre-Opening)

• 1060 - Bare wood on back/underside of bar counter.
  Vanish/polyurethane bare wood on back/underside of bar counter.
• 2810 - Upcapped flexible conduit sticking out of cove base by kitchen handsink.
  Terminate uncapped conduit by kitchen handsink.
• 2810 - Threshold missing at door of upstairs walk-in cooler.
  Install missing threshold in upstairs walk-in cooler.
• 2810 - Gap in floor at kitchen elevator doors.
  Seal gap in floor at kitchen elevator doors.
• 2810 - Open soda line conduits in floor in bar.
  Cap ends od soda line conduits at floor.
• 2810 - Tape on perimeter of bar floor sinks.
  Remove tape from bar floor sinks.
• 2810 - Missing threshold/unfinished floor at exit door by bag-in-box.
  Install threshold/finish floor at exit door by bag-in-box.
• 2830 - Gaps at base of metal door frames.
  Seal gaps at base of metal door frames.
• 2900 - Exhaust hood trays/grease cups missing.
  Install missing exhaust hood trays/grease cups.
• 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.

October 27, 2004 (Pre-Opening)

September 27, 2004 (Pre-Opening)