October 19, 2009 (Routine)

• 3-304.12 - In-use utensils improperly stored between use. Knives were stored between counter space at the cookline.
  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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Food stored on the floor in the walk-in freezer. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-501.11 - Repeat The door gasket of the walk-in cooler is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications to ensure unit maintains proper temperature.
• 4-602.13 - Repeat The nonfood contact surface of the hood filters on both sides of the hood system had accumulations of grime and debris. The ice machine has a heavy accumulation of mold inside the unit. The soda nozzle holder next to the keg cooler was observed to have an accumulation of dust.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-501.114 - The refuse container used to store refuse has no drain plug.
  Replace the drain plug to the refuse container.

June 24, 2009 (Routine)

• 4-501.11 - The door gasket of the walk-in cooler is damaged. Walk-in freezer door has ice build up preventing door from closing all the way.
  Repair or replace the gasket of the walk-in cooler door in accordance with the manufacturer's specifications. Remove ice build up on walk-in freezer door to allow unit to continue functioning properly.
• 4-602.13 - The nonfood contact surface of the ovens and inside doors of the frying units on the cookline had accumulations of grime and debris. The ice machine had an accumulation of mold and mildew.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

August 05, 2008 (Routine)

• 3-301.11 - 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.
• 3-501.16 - Critical sliced tomatoes cold holding at improper temperatures. Voluntarily discarded
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food and non-food contact surfaces of the following cooking equipment: hood system, wall beside back door, walkin curtain, pizza roller, ground beside walkin cooler.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 6-501.11 - Floor around dishwasher is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 13, 2008 (Routine)

• 4-501.11 - fry baskets was observed in a state of disrepair and damaged.
  Repair the fry baskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the fry baskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-602.13 - The nonfood contact surface of the hood and fire suppression, microwave and under grill 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.

February 05, 2008 (Routine)

• 4-101.19 - A wooden utensil is used as a cake slicer and a brush with a wooden handle is used to spread butter
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-601.11 - Observed accumulations of grime and debris on the following food and non-food contact surfaces: cutting board, on top of the vulcan fridge, pan shelf, true fridge door track, randel fridge gasket moldy, ventilation filters, fire suppression nozzles and keg cooler
  Clean and sanitize these surfaces.
• 6-501.114 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed a bicycle in the kitchen near the steamers, bags of sand and old ventilation pipes beside the walkin cooler outside
  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. .

November 02, 2007 (Routine)

• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Observed wine bottle being cooled in the same ice used to make drinks.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation hoods, on top of the oven, floors under and around food equipment,beer cooler, and equipment under the hood
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.16 - Corrected During Inspection Mops and brooms 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.
• 7-206.12 - Critical Rodent bait station is not covered and tamper-resistant. Allow a professional pest control company to spray for pests.
  Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.

July 16, 2007 (Follow-up)

June 28, 2007 (Routine)

• 3-302.12 - Observed unlabeled squeeze bottles and containers in kitchen.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-501.16 - Critical Elevated temp of 50 degrees observed for sandwich unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 4-202.18 - Grease extraction filters in the hood system in need of cleaning.
  Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: beer cooler, reach-in #3, equipment under hood system, ice cream box, refrigerator #8, back prep table drawer, ice machine in back kitchen area, wet stacked glasses at bar, utensil holder, cutting board, sandwich unit #6
  Clean and sanitize these surfaces for food contact.
• 4-903.12 - Knife improperly stored at bar sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 5-202.11 - Critical Observed leak from handsink in women's restroom and small leak at three compartment sink in kitchen.
  Repair or replace the handsink and three compartment sink leaks to provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 6-501.12 - Wall behind bread warmer 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.
• 6-501.18 - Handsink in kitchen in need of cleaning.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-201.11 - Critical Spray chemical and propane torch are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at four compartment sink and near ice cream box.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 23, 2006 (Routine)

• 3-304.12 - In-use utensils improperly stored between use. Using silverware for food scoops.
  Obtain food scoops with separate handle and service piece to prevent bare hand contact with potentially hazardous foods.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.
• 4-501.11 - Reachin freezer and dishwasher was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  Repair the reachin freezer and dishwasher to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

July 20, 2006 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food container/ white powder.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 6-101.11 - There is peeling paint in places on kitchen ceiling.
  Refinish so ceiling is smooth, durable, easily cleanable and nonabsorbent
• 6-202.15 - Exterior back door is not self closing.
  Protect the food establishment against the entry of insects and rodents by 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.
• 7-102.11 - Corrected During Inspection Critical Some containers of cleansers 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.

February 06, 2006 (Routine)

• 4-101.111 - The nonfood contact surface of the shelves in the Randell refrigerator is not 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.
• 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the second or first beer cooler.
  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.
• 4-501.11 - The door gasket of the outside walk-in refrigerator is damaged.
  Repair or replace the outside walk-in refrigerator door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gasket on the randell refrigerator, grease filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: mold on soda spray nozzle.
  Clean and sanitize these surfaces for food contact.

October 27, 2005 (Routine)

August 02, 2005 (Routine)

• 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 3-501.17 - Critical The prepared ready-to-eat (RTE) food in the refrigeration units 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.
• 4-204.112 - Corrected During Inspection There was no temperature measuring device located in both beer coolers behind the bar. Thermometers were added during the inspection.
  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.
• 4-501.11 - The door gasket of the walk-in freezer is damaged.
  Repair or replace the walk-in freezer door gasket in accordance with the manufacturer's specifications.
• 4-501.11 - The walk-in freezer had an accumulation of ice inside the unit.
  Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: marron utensil containers, soda spray nozzle (corrected), soda machine nozzles (corrected).
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bottom of the single-door beer cooler needs to be refinished, ketchup on back wall of sandwich unit, shelf above oven is very sticky and dirty.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - The ceiling in the kitchen is not maintained in good repair. The paint is peeling above the line.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 19, 2005 (Routine)

• 4-501.11 - Reach-in unit #5 was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  Repair the reach-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-901.11 - Cups at wait station stacked wet.
  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.
• 6-303.11 - Less than 50 foot candles of light was noted in the back kitchen area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

February 18, 2005 (Routine)

• 4-501.11 - Repeat The door gasket of the reach-in unit #2 is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: inside reach-in unit#3.
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Corrected During Inspection Less than 50 foot candles of light was noted under hood system.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Light fixtures in back kitchen area not properly working.
  Repair light fixtures in back kitchen area.
• 6-501.14 - Accumulation of grease and dust on filters under hood system
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

October 26, 2004 (Routine)

• 4-501.11 - Repeat The door gaskets on reach-in unit two was observed in a state of disrepair and damaged.
  Repair the door gaskets to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door gaskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-204.112 - There was no temperature measuring device located in some of the reach-in 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.
• 6-501.11 - Repeat The ceiling in back kitchen area has peeling paint and in need of repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 06, 2004 (Routine)

• 4-501.11 - Repeat The door gasket of the reach-in unit 2 are torn.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 6-501.11 - The ceiling in the back section of the kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 09, 2004 (Routine)