September 16, 2009 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation and before donning gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 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.
• 0470 A 4 - Frozen raw chicken stored on frozen beef in walk in freezer has possibility to cause cross contamination.
  Separate different raw meats away from each other to reduce risk of possible contamination.
• 0550 - Repeat In-use utensils improperly stored between use. Tongs stored on pipe by wall causing them to touch the wall and coving.
  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.
• 0570 - Repeat Wiping cloths improperly stored between use. Wiping clothes stored on counters instead of in buckets of sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bar cabinet door and table next to ice machine (bottom shelf), and interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 2310 B - The first hand sink in the kitchen was being used for purposes other than washing hands (rinsing out wiping clothes)
  The handwashing facility identified above is to be used for washing hands only
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents: gaps at corners of the back door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat Ceiling tiles are not maintained in good repair in the Wait Station due to A/C.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 08, 2009 (Routine)

• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination(chicken over beef).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0550 - Repeat In-use ice scoop improperly stored between uses.
  Store ice scoop in one of the following manners: 1) In the ice with the handle above the top of the ice. 2) In an approved ice bucket or scoop holder.
• 0570 - Repeat Wiping cloths improperly stored between uses: towels laying on tables, sanitizing solution in bucket >200ppm chlorine.
  Keep wet wiping cloths stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the walk in floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat Drain line not attached to drink gun holster.
  Reattach the drain line to the drink gun holder.
• 1570 - Repeat 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.
• 1700 - Critical Repeat Chlorine sanitizing solution used 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 B - Observed accumulations of food deposits or other soil on the following: woven chip baskets, bar cabinet, table by ice maker, soda gun holder.
  Clean and sanitize these items.
• 2790 - The rug in the men's room does not meet the standard of: 1. smooth, nonabsorbent, durable and easily cleanable.
  Remove the rug from the men's room.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: gap at bottom of the back door.
  Protect the food establishment against the entry of insects and rodents by replacing the weather stripping at the bottom of the door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3030 - Repeat No disposable towels were provided at the three kitchen hand sinks.
  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
• 3170 - Water stained ceiling tiles,not maintained in good repair
  Repair all leaks, replace ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor areas around equipment, curtain to the kitchen noted in need of cleaning.
  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.
• 3270 - Roach observed in the ladies' room.
  Exterminator treats monthly, last visit 6/1. When pests are found use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Sanitizer drum observed stored on the clean dish dish table, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not with or above food, equipment, utensils, linens or single service items.

March 10, 2009 (Routine)

• 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for bare hand contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 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.
• 0550 - Dispensing utensils improperly stored between uses(laying in the food).
  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.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
• 0800 - Critical Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Use shallow pans and do not stack on top of each other.
• 0820 A 2 - Critical Refried beans in walk in cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1060 - The board under the ice bin at the bar is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove the board. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace damaged hood filters.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution at ware washing machine was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements(50ppm chlorine). Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 3180 - Repeat Walls by ice maker, bar floor, walk in fan guards noted in need of cleaning.
  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.

December 04, 2008 (Routine)

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 - Critical Raw foods of animal origin stored over drinks in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from RTE foods.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination(raw chicken stored over beef in the walk in .
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0550 - Repeat Ice scoops improperly stored between uses.
  Store in-use utensils or dispensing utensils in the food with the handle up out of the food or in an approved holder.
• 0570 - Repeat Wiping cloths improperly stored between uses, no chlorine in the solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor(drinks in walk in).
  Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Critical Taco meat hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 1060 - The wooden storage shelves in the back kitchen are no longer corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Reseal the shelves.
• 1100 - Repeat Two metal strainers are damaged, contain cracks, chips, or pits that can not be easily cleaned.
  Remove the damaged strainers.
• 1510 - The person in charge 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.
• 1570 - The dishwasher in the kitchen and the soda gun at the bar were observed in a state of disrepair and damaged.
  Repair the dishwasher so that it drains between cycles. Reinstall the soda gun and drain holster away from the hand sink. Attach drain line.
• 1770 B - Repeat Observed accumulations of mold, food deposits, or other soil on the following food contact surfaces: ice maker interior, bar refrigerator and cabinet, chest freezer.
  Clean and sanitize these surfaces.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar and waitstation.
  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 - Corrected During Inspection 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.
• 3170 - Repeat Physical structure is not maintained in good repair: damaged floor tiles in the bar.
  Repair the floor. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walk in fan guards noted in need of cleaning.
  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.
• 3300 - Repeat Old grease jugs observed out behind the building.
  Maintain the premise free of litter.

September 02, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between uses (laying on table).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine bleach) between uses.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Food observed stored in trash bag.
  Use food grade bags and containers only. Protect food from miscellaneous sources of contamination.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
• 1100 - Two strainers are damaged, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the strainers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Repeat Three 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.
• 1580 - The cutting board at the sandwich unit is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: some hanging bar glasses, ice maker interior, bar cabinets.
  Clean and sanitize these surfaces for food contact.
• 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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar or waitstation.
  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
• 3170 - Repeat Floor tiles in the bar are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - Area at the back door by rest rooms needs to be cleaned and organized.
  Maintain the premises in an orderly and sanitary manner.
• 3340 - Critical Repeat Containers of pesticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of pesticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3490 - Repeat Medications stored in such a way that they could contaminate food, dishes, or single service items.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

May 28, 2008 (Routine)

• 0240 - Repeat 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.
• 0550 - Ice scoop improperly stored between uses.
  Store ice scoop in the ice with the handle up out of the ice or in a sanitized container.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
• 0900 - Repeat Some liquid and powdered food containers not labelled.
  Accurately label all foods.
• 1570 - Repeat White shelves in dishwashing area were observed in a state of disrepair and damaged.
  Replace the rough, peeling shelves with ones that are smooth, nonabsorbent, and easily cleanable.
• 1570 - Repeat Some exhaust hood filters are not in good repair.
  Repair or replace hood filters.
• 1750 - Manufacturer containers (ones that food came in originally) were observed reused for the storage of other foods.
  Discontinue the reuse of manufacturer containers for any other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: chip baskets, dusty glasses hanging in the bar, cabinets, pans of equipment. *Many dishes of food left in dishwashing area from previous night.
  Clean and sanitize these surfaces for food contact. *Do not leave soiled dishes overnight.
• 2890 - Light bulb in the exhaust hood not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Repeat 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
• 3170 - Floor tiles in the bar are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Some kitchen walls, walk in refrigerator fan guards noted in need of cleaning.
  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.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3490 - Medications stored in the bar where they could contaminate food, equipment, or single service items.
  All personal care items, medicines and first aid supplies must be stored in a seperate area to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

February 14, 2008 (Routine)

• 0200 - Repeat Employee wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0470 A 4 - Critical Observed several foods stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk in and storage area.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
• 0900 - Several containers of spices observed with no label.
  Accurately label all liquid and granular food containers.
• 1570 - Mechanically vented hood filter missing.
  Replace missing hood filter.
• 1630 - The detergent or cleaning agent was present in insufficient amounts in the water of the wash compartment while in use for manual warewashing.
  In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following: wooden storage shelves, bar shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Repeat Drain line at the bar has been redirected to a bucket.
  Redirect all drain lines to the approved drain installed under the hand sink as originally configured.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the servers' 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.
• 3180 - Repeat Floor in back kitchen, bar floor and mat, walk in fan guards, and exhaust fans in rest rooms noted in need of cleaning.
  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.

November 05, 2007 (Routine)

• 0220 - Critical Cigarettes stored in prep area where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store personal items so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0240 - Repeat 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.
• 0450 - Critical Repeat 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.
• 0450 C - Repeat Utensil without handle used to dispense food allowing for a bare hand contact with food item(s).
  Minimize bare hand and arm contact with exposed food to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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.
• 1100 - The onion can is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/ replace the onion container. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Soda gun holster is missing the drain line.
  Reinstall the drain line to the soda gun holder. Drain line must empty into the approved drain pipe.
• 1570 - Wooden storage shelves are chipped and peeling.
  Clean and repaint chipped shelving.
• 1570 - Mechanically vented hood filters not installed properly.
  Install all exhaust filters with the slats running vertically to collect the grease properly.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration at the dish washer.
  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 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: chip baskets, blender, table by ice maker, store room shelves.
  Clean and sanitize these surfaces for food contact. Clean the walk in fan guards also.
• 1930 - Soiled linens were found stored piled on top of empty keg in back kitchen.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Critical Ice bin drain line observed emptying into a bucket.
  Redirect the drain line to the required drain pipe.
• 2790 - The rug on the bar floor does not meet the standard of smooth, durable, nonabsorbent, and easily cleanable.
  Remove the rug mat. May use an all rubber mat that is smooth, durable and easily cleanable .
• 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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar and waitstation.
  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
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Repeat Containers of grill cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.

July 09, 2007 (Routine)

• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Critical Repeat 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.
• 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.
• 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.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the walk in refrigeration unit( raw chicken sitting on cases of lettuce).
  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.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat foods in the top of the sandwich unit.
  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.
• 0570 - Repeat Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a container of chemical sanitizer at the proper concentration between uses.
• 0610 - Food stored on the walk in floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Critical Foods on steam table hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. Rapidly reheat foods to 165F and hold at 135F.
• 1060 - Observed aluminum foil covering a tray and the gas pipes at the cook line.
  Remove the aluminum foil. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the walk in and beer box.
  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.
• 1400 - Drain line for beer taps observed draining into an aluminum foil pan.
  Reroute the hose so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain into an approved drain.
• 1570 - Base board trim on the cabinets was observed in a state of disrepair and damaged.
  Repair the coved molding to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable temperature(145F).
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration(<50ppm).
  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 B - Observed accumulations of food deposits or other soil on the following surfaces: wooden shelves in kitchen, wine glasses.
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the wait station and ladies room.
  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 - 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.
• 3180 - Kitchen floor under equipment noted in need of cleaning.
  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.
• 3270 - Critical Several flies observed in the facility.
  When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Critical Container of Raid observed under prep table with a cleaner.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3490 - Repeat Deodorant, baby oil, ....stored in such a way that they could contaminate food, single service, or equipment.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

April 16, 2007 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - 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.
• 0450 C - Excessive bare hand contact with exposed food : Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food to reduce the potential for contamination: Use utensil with handle to dispense food.
• 0470 - Critical Unwrapped or uncovered foods in the refrigerators, freezer, and on table.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Raw animal food cold holding in the top of the sandwich unit in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chlorine solution at the proper concentration between uses. *Do Not Hang Towels From Your Belts.
• 1060 - The wooden table in the waitstation is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove table from the area. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1700 - Critical Chlorine sanitizing solution dispensed in the final rinse was not at an acceptable concentration(>100ppm).
  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.
• 1750 - Single-service items were observed reused: chip basket liners, aluminum foil on large pan lids.
  Discontinue the reuse of any single-use materials for food purposes. Use fresh liners and foil on clean, sanitized equipment.
• 1890 - Critical The food-contact surfaces of some plastic containers were not sanitized.
  After cleaning and rinsing of the food-contact surfaces, all equipment, dishes, and utensils must be effectively sanitized before coming in contact with food and before use.
• 3140 - Locker or other suitable facilities are not provided to protect food, equipment and single service items from contamination.
  Provide lockers or other suitable facilities for employees' belongings so that food, equipment, single-service and single-use articles are protected from contamination.
• 3330 - Critical Working containers of cleaners 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.
• 3490 - Medications, bandaids,pens, papers, calculator. ...stored in such a way that they could contaminate food or equipment.
  All personal care items, medicines and first aid supplies as well as papers, phones,... must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

March 12, 2007 (Routine)

March 07, 2007 (Pre-Opening)