June 02, 2009 (Follow-up)

April 22, 2009 (Routine)

• 0220 - Corrected During Inspection Critical Employees observed drinking from open containers in the food preparation area.
  Instruct employees to drink from a closed container such as a cup with a lid and straw handled to prevent the contamination of the employee's hands, food and clean equipment.
• 0450 - Critical Bare hand contact with ready-to-eat food observed.
  Instruct employees to handle ready-to-eat foods with gloves, tongs or other suitable utensils.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored above fresh product in the coolers.
  Store haw animal food, including shell eggs below ready-to-eat foods.
• 0480 - Unlabeled powdered foods.
  Mark the common name of containers of foods that are not readily and unmistakably recognized.
• 1510 - Operator unable to produce a food temperature measuring device.
  Provide food temperature measuring devices for use in monitoring food temperatures.
• 1530 - No test kit provided for monitoring the concentration of quaternary ammonium sanitizer.
  Provide a test kit for each type of sanitizer present in the facility.
• 1960 - Utensils not allowed to air dry after cleaning and sanitizing.
  Allow wares to air dry after cleaning and sanitizing.
• 2310 - Corrected During Inspection Critical Repeat The handwashing lavatory in the kitchen is blocked, preventing access for handwashing.
  Remove the warewashing rack blocking the sink and maintain access to this sink at all times.
• 3030 - Corrected During Inspection Repeat No paper towels provided at the handwashing lavatory in the kitchen.
  Provide paper towels at each handsink at all times.
• 3660 - Facility operating without a permit.
  Submit the provided application to your local Health Department office within twenty-four hours.

August 27, 2008 (Routine)

• 0140 - Critical A food service employee was observed washing their hands without the use of soap then drying their hands on their apron.
  Instruct food employees to wash their hands with warm water and soap, lather for 10 to 15 seconds, rinse with clean water and dry with paper towels.
• 0470 - Corrected During Inspection Critical Repeat Raw animal foods stored above ready-to-eat foods in multiple coolers.
  Store raw animal foods below ready-to-eat foods. Store raw animal foods with lower cook temperatures above raw animal foods with higher cook temperatures.
• 0610 - Repeat Food on the floor in the walk-in cooler and in the kitchen.
  Store food at least 6 inches above the floor.
• 0810 - Tightly covered food places in the walk-in cooler to cool.
  While cooling if the food is protected from overhead contamination the food maybe loosely covered or uncovered.
• 1570 - The can opener blade is rusted.
  Replace the can opener blade.
• 1890 - Corrected During Inspection Critical There is no available chlorine in the dish machine, the three vat sink is not set up with sanitizer in any basin.
  Provide 50 ppm chlorine for use with the dishmachine, setup the three vat sink with sanitizer when washing dishes.
• 2310 - Corrected During Inspection Critical Repeat The handsink in the kitchen is blocked.
  Provide access to each handsink at all times.
• 3030 - Corrected During Inspection No paper towels provided at the handsink in the kitchen.
  Provide paper towels at each handsink at all times.

December 12, 2007 (Routine)

• 0440 - Corrected During Inspection Critical The tags for the shellfish are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 0450 - Corrected During Inspection Critical An employee observed reusing a utensil to taste food.
  Discard the contaminated food and inform employees not to use a utensils more than once to taste food that is to be sold or served.
• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs are stored over ready to eat foods.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Food stored on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Half and half at 46 degrees cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1700 - Critical Chlorine sanitizing solution used in the warewashing machine was not at an acceptable concentration.
  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. To minimize workload you can move to all single service utensils.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: the soda gun holster.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical The handwashing facility located in 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 cutting board preventing its use.

November 15, 2006 (Routine)

July 11, 2006 (Routine)

• 0820 - Critical Repeat Some cold PHF's at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no temperature measuring devices located in several 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.
• 1450 - Repeat Refrigerators are not maintaining proper temperatures.
  Contact your refrigerator technician for technical support. Maintain foods at proper ytemperatures.
• 1800 - The nonfood contact surface of the fan guards in the walkin has accumulations of grime and grease.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
• 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment. This is contributing to a fly problem.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive heat . In the kitchen area above the walkin the temperature measured 117 degrees F .
  Provide mechanical ventilation that is sufficient enough to keep the kitchen free of excessive heat.
• 3270 - Harborage conditions exist for flies in and outside.
  Eliminate harborage conditions. Kill all flies . Contact your pest control company to use fly bait outside only in the garbage area.

May 04, 2005 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0480 - Unlabeled food containers: container of flour/spice on top of clean plates and another container on top of walk-in cooler.
  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 Bags of bread were stored on the floor leaning against the wall next to the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Food in the walk-in cooler are at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1150 - The nonfood contact surface of the microwave has several burn marks and is no longer smooth and easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There was no temperature measuring device located in the reach-in 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.
• 1450 - Walk-in cooler is out of temperature.
  Repair the cooler to maintain cold holding at 41F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1480 - Grease/Condensation is noted to be accumulating on the ceiling above the exhaust hood. This appears to be due to insufficient ventilation of the hood system.
  Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
• 1570 - One of the lights under the exhaust hood is not working.
  Repair the light.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1800 - The nonfood contact surface of the microwave has 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.
• 2000 - Repeat Container of food was stored directly on top of clean plates.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2310 - Critical Repeat The handwashing facility located at the bar 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 trash can in front of it and the shelf over it (on the side).
• 2310 B - The handwash stations in the kitchen and in the bar are being used for purposes other than washing hands.
  The handwash facilities identified above are to be used for washing hands only
• 3170 - Walls in several areas of the kitchen are in disrepair.
  Repair the walls to be smooth and easily cleanable.
• 3180 - Walls in several area have accumulations of old food residue.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3330 - Critical Working containers of cleaner/degreaser 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.

October 01, 2004 (Routine)

• 0610 - Repeat Food stored on the floor of the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1780 - Critical Repeat Can opener blade had an accumulation of old food debris.
  Clean the surface of can opener blade after each use.
• 1150 - Using foil to line shelves holding powdered sugar, flour, etc. Using cloth to line dish storage shelving.
  Remove the foil and the cloth on these shelves and provide a surface that is smooth and easily cleanable.
• 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  CORRECTED DURING INSPECTION. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 2000 - Clean utensils were observed stored in a crate under the exhaust hood next to the grills.
  Store clean utensils in a clean, protected location.
• 3170 - There are several cracked and broken floor tiles throughout the kitchen.
  Repair the floor to be smooth and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 01, 2003 (Complaint)

September 17, 2003 (Routine)

• 1780 - Critical The can opener blade had an accumulation of old food debris.
  Clean food-contact surfaces of can opener blade daily to prevent the growth microorganisms on those surfaces.
• 0610 - Food stored on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - Critical The food contact surface of the shelving in the walk-in is rusted and can no longer be easily cleaned.
  Resurface or replace the shelving to provide a food contact surface that is smooth and easily cleanable.
• 1450 - Repeat Reach-in prep coolers were out of temperature.
  Repair the prep coolers so they are able to maintain cold holding at 41F (45F) or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1580 - The cutting boards are heavily scratched and scored. The food contact surfaces are no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2890 - Light bulb in ventilation hood is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 0820 - Critical Chicken, seafood, and other foods in the reach-in prep coolers were at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

June 05, 2003 (Routine)

• 2310 B - The handwash station at the bar has funnels in it and is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3020 - Soap was not provided at the hand washing lavatory in the bar
  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 - Less than 20 foot candles of light was noted in the upstairs beverage station with the handsink.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 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.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 0820 - Critical custard cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - Walkin is not maintaining foods at or below 41F.
  Adjust or repair unit to maintain 41F or below. If it is capable of maintaining 45F and below but not 41F and below, it must be upgraded by 3-1-7.
• 1320 - There was no temperature measuring device located in the beverage air 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.
• 1320 - There was no temperature measuring device located in the Delfeld refrigerator.
  Provide a thermometer in 2 degree markings, accurate to =/- 3 degrees F in the warmest location of all refrigeration units.
• 1510 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.

January 23, 2003 (Routine)

• 0640 - Food is subject to environmental sources of contamination during preparationand storage.
  Protect unpackaged food from environmental sources of contamination during preparationand storage.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:fan guards in the walkin, shelving in the walkin and cutting boards.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the Cutting boards 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 also sanitize daily.
• 1080 - The shelving in the walkin is not designed and constructed to be durable.
  Resurface rusty shelving or replace it.