August 06, 2009 (Routine)

March 24, 2009 (Routine)

• 0450 - Corrected During Inspection 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.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<160°F>. To Correct: Get it fixed.
  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.

October 27, 2008 (Routine)

• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE)Canadian Bacon in the refrigerator, the food should have been discarded yesterday.
  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.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 16 0while the actual temperature was 150.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.

March 28, 2008 (Follow-up)

• 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.
• 0820 A 2 - Critical Repeat Reach-in Drawer cooler unit was found keeping marginal refrigeration temperature of between 43 F - 45 F. Crab mix inside unit was sitting at 42 F- 45 F.
  Lower temperature of cooler unit so that stored foods can be kept at 41 F or lower.
• 1320 - Repeat There was no temperature measuring device located in the in the Reach-in Drawer cooler unit.
  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.
• 1350 - Repeat The temperature measuring device for the sanitizing step of the warewashing machine was not operating.
  Provide a functioning temperature measuring device for the sanitizing step so employees can routinely monitor the water temperature.
• 1450 - Potentially hazardous foods were all removed from the Traulsen cooler unit # 117 as temperature of unit was still marginal in ambient air temperature.
  Lower temperature of cooler unit.
• 2930 - Repeat Found gap in back exit door that could serve as a rodent entry point.
  Rodentproof back door by closing gap with a suitable material.

March 18, 2008 (Routine)

• 0820 A 2 - Critical Reach-in Drawer cooler unit was found keeping marginal refrigeration temperature of between 43 F - 45 F. Crab mix inside unit was sitting at 42 F- 45 F.
  Lower temperature of cooler unit so that stored foods can be kept at 41 F or lower.
• 1320 - There was no temperature measuring device located in the in the Reach-in Drawer cooler unit.
  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.
• 1350 - The temperature measuring device for the sanitizing step of the warewashing machine was not operating.
  Provide a functioning temperature measuring device for the sanitizing step so employees can routinely monitor the water temperature.
• 2930 - Found gap in back exit door that could serve as a rodent entry point.
  Rodentproof back door by closing gap with a suitable material.

April 03, 2007 (Routine)

• 0480 - Corrected During Inspection Unlabeled spray bottle with oil in it.
  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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.

December 07, 2006 (Routine)

October 11, 2006 (Routine)

June 23, 2006 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigerator 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.
• 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the several refrigeration units.
  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 - Observed accumulations of dust, dirt, food residue or other debris on the top of the dish machine.
  Maintain nonfood-contact surfaces of equipment clean.

January 09, 2006 (Other)

January 09, 2006 (Routine)

• 0220 - Critical The wait station PERSONNEL is drinking from an uncovered container in the food preparation area.
  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.
• 0480 - Unlabeled food containers. oils
  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 - Food stored on the floor or food stored less than 6" above the floor milk crate used in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) salad dressing 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.
• 1320 - Repeat There was no temperature measuring device located in the a number of refrigerators.
  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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and can opener.
  Clean and sanitize these surfaces for food contact.
• 2020 - spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2310 - Critical Repeat The handwashing facility located at the kitchen @ 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 mop bucket preventing its use.
• 3220 - Repeat 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.

March 01, 2005 (Routine)

• 1190 - no thermometer is located in cold draws holding phf food.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1320 - The temperature measuring device located traulsen ri #615 is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 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.

August 12, 2004 (Critical Procedures)

• 2310 - Critical The handwashing facility located at the kitchen by dish machine 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.
• 1320 - There was no temperature measuring device located in the a number of refrigerators..
  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.
• 2900 - Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils. Dripping condensation over make area.
  Repair ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

May 18, 2004 (Critical Procedures)

• 3030 - No disposable towels were provided a the hand washing lavatory in the bar area.
  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
• 3045 - Repeat 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.
• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1880 - Critical The food-contact surfaces of the equipment were not observed sanitized, because there is insufficient sanitizer in the 3 vat sink at the bar.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.Corrected.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.Corrected.

January 08, 2003 (Other)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE)salad dressings 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.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processedmeats and desserts in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.Corrected.