June 10, 2009 (Follow-up)

June 05, 2009 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food . Raw chicken stored above cooked or ready-to-eat food inside reach-in refrigerators.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Reach-in refrigerators.
  Foods shall remain covered at all times.

December 03, 2008 (Routine)

• 2-103.11(L) - Employees are not properly trained in food safety as it relates to operating the 3-compartment sink.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Heating system in the dry storage room and the compartment under the deep fryer unit..
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-101.11(A) - The ceiling tiles located in rest rooms are absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-202.11(A) - Light bulbs on the ceiling in the 3-compartment sink area are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(B) - Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, Burned out light bulbs noted on the ceiling in the kitchen.
  Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace all burned out light bulbs in the affected area.
• 6-501.11 - Observed that one ceiling tile is missing near the dry storage room.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing ceiling tile.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottles of bleach solution stored with food supply in the dry storage room.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

November 28, 2007 (Critical Procedures)

• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: ribs.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 11/28 they shall be date marked with a "use by" date not exceeding 12/4.
• 3-603.11(B) - Corrected During Inspection Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers on the to go menu
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 7-207.11(B) - Corrected During Inspection Critical Repeat Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Observed liquid medicine on shelving over a prep table.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

May 01, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored over produce and tortillas in the upright refrigerator and raw beef mixed in with RTE deli meats in the upright freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: cooked taco salad shells on shelving under the grill.
  Foods shall remain covered at all times.
• 3-305.11(A)(3) - Corrected During Inspection Food (box of cans, containers of beans) stored on the floor in the kitchen.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheese in the prep top above the fill line, 54F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: noodles, ribs, soups, sauces, etc. Observed some items not labeled at all and others marked with the date of preparation.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 4/30 they shall be date marked with a "use by" date not exceeding 5/6.
• 3-701.11(A) - Corrected During Inspection Critical The following food items are unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: lettuce in the upright refrigerator that is soggy, black and decomposing.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-204.17 - Corrected During Inspection A liquid waste drain line from the soda gun is improperly routed through the ice storage bin at the bar.
  Liquid waste drain lines may not pass through an ice machine or ice storage bin.
• 4-501.11(A) - Repeat Observed plastic wrapped stoppers for the 3 vat sink at the bar.
  Replace with stoppers that do not need stoppers, thus being easily cleanable.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed the sanitize compartment of the 3 vat sink with a concentration less than 50ppm.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 46-33(3) - The following items are intended for household use only and are not approved for use in a commercial food establishment: GE microwave.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.111 - The waste storage container for refuse has a missing lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-202.11(A) - Repeat Light bulbs in the kitchen are not covered by a protective shielding. Note: a work order has already been placed.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1. Floor drains throughout2. Areas under the bar sinks/equipment, including plumbing
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Repeat Observed an unlabeled spray bottle of a bleach solution.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm at the bar.
  Maintain the concentration of the bleach between 50-100ppm.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Observed a shelf with liquid medications above prepped produce.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

September 25, 2006 (Follow-up)

• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: hamburgers, steaks in the carry out menus NOTE: new menus have been ordered
  Correct the carry out menus so that they contain the consumer advisory.
• 4-204.16 - Corrected During Inspection Repeat A beverage tubing was installed in an ice bin at the bar. There is direct contact with this equipment and stored ice intended for consumption.
  Do not use the ice that is used for cooling of the beverage tubing for consumption.
• 4-501.11(A) - Repeat Shelving under prep tables were observed in a state of disrepair and damaged: 1. heavily rusted and no longer easily cleanableNote: on order
  Repair or replace rusted shelving.
• 4-501.12 - Repeat The cutting board along the cookline is heavily scratched and stained. The food contact surface is no longer easily cleaned and sanitized due to condition. Note: on order
  Resurface or replace the cutting board.
• 4-602.11(E)(4) - Repeat Clean the baffle in the ice machine. Observed an accumulation of debris on the baffle.
  Ensure that the ice machine is maintained clean.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  Ensure that all trash is placed inside trash cans.
• 6-202.11(A) - Repeat Light fixture in the kitchen is not covered by a protective shielding. Note: work order placed
  Replace plastic shield.
• 6-501.12(A) - Repeat (REPEAT): The following was noted in need of cleaning:1. floor area in the kitchen, especially under equipment2. floor area in the bar, especially under equipment3. walls in the kitchen
  Instate a cleaning schedule for the physical facilities to help keep them in a clean state.

September 13, 2006 (Routine)

• 2-102.11(C)(7) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being reheated.
  Ensure that all CFMs are knowledgable of reheat temperatures. Reheat food items to 165F.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open employee beverages stored on the food contact surface of the slicer.
  Ensure that employee beverages are stored away from food, food contact surfaces, single service items, etc and have a lid and a straw.
• 3-302.11(A)(1) - Corrected During Inspection Critical (REPEAT): Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw tuna steaks stored over produce and raw shell eggs stored over produce in the 2 door upright.
  Ensure that RTE food items are stored above raw products.
• 3-302.11(A)(2) - Corrected During Inspection Critical (REPEAT): Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw beef in the upright freezer.
  Store raw food items in order of cook temperature to reduce the risk of contamination.
• 3-302.11(A)(4) - Critical The following unwrapped or uncovered food was observed: unwrapped bacon directly on shelving in refrigerator; cover on ingredients under steam table
  Maintain covers/wrapping on food items to protect from contamination.
• 3-302.12 - Observed unlabeled food containers.
  Label all food containers.
• 3-305.14 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Observed thawing meat stored on the table directly underneath the soap dispenser where contamination during handwashing is likely.
  Do not store food items in locations subject to splash, dust, or other sources of contamination.
• 3-403.11(A) - Corrected During Inspection Critical The rice and meat were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Observed these items measuring 126-129F.
  Ensure that items are reheated to 165F before service.
• 3-501.13(A)-(D) - Corrected During Inspection Observed meat thawing at room temperature.
  The appropriate thawing methods are as follows: in refrigeration of 41F or below, as part of the cooking process or in cold (<70F), running water.
• 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) rice, etc. in the refrigeration unit is not properly dated for disposition. Items not labelled with any date. It was stated that items are held for more than 24 hours.
  Label any RTE potentially hazardous item with a date of consumption. This use by date will be 7 days, including the date of preparation.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: hamburgers, steaks in the carry out menus
  Correct the carry out menus so that they contain the consumer advisory.
• 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: elevation
  Do not reuse milkcrates. They are not designed to be easily cleanable and not to be used for storage or elevation.
• 4-204.16 - A beverage tubing was installed in an ice bin at the bar. There is direct contact with this equipment and stored ice intended for consumption.
  Do not use the ice that is used for cooling of the beverage tubing for consumption.
• 4-501.11(A) - Shelving under prep tables were observed in a state of disrepair and damaged: 1. heavily rusted and no longer easily cleanable2. missing drain stoppers for the 3 compartment sink at the bar; currently using plastic wrap3. sanitize basin at the 3 compartment sink unable to hold water
  Repair or replace rusted shelving. Obtain stoppers. Repair sanitize basin stopper.
• 4-501.12 - The cutting board along the cookline is heavily scratched and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board.
• 4-601.11(A) - Critical (REPEAT): The following utensils were observed soiled to sight and touch: 1. slicer with employee beverages stored on the food contact surface2. dirty knife stored with clean knives3. knives stored on the unclean shelving at the cookline
  Ensure that food contact surfaces are clean and sanitized in storage.
• 4-602.11(E)(4) - Clean the baffle in the ice machine. Observed an accumulation of debris on the baffle.
  Ensure that the ice machine is maintained clean.
• 4-602.12(B) - The roof of the microwave oven is observed soiled.
  Clean surfaces of the microwave ovens at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1. gaskets in prep unit with food debris2. shelving at cookline with dust, grease and food debris
  Ensure that all nonfood contact surfaces are cleaned at a frequency to preclude the accumulation of debris.
• 4-603.14(A)-(B) - Tableware was observed ineffectively cleaned by manual warewashing due to the improper set up of the 3 compartment sink in the kitchen. Sink was set up as rinse, wash, sanitize.
  Ensure that the sink is used as WASH, RINSE, SANITIZE.
• 46-36(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  A CFM must be onsite during all times of preparation and operation. The lack of a CFM is grounds for immediate closure.
• 5-205.11(A) - The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing. Observed a bag of fries stored in the basin.
  Remove all items from the handsink. This are should remain clear to facilitate handwashing.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  Ensure that all trash is placed inside trash cans.
• 6-202.11(A) - Light fixture in the kitchen is not covered by a protective shielding.
  Replace plastic shield.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided in either restroom used by food employees.
  Post a handwashing sign at each handsink.
• 6-303.11(C) - Inadequate lighting was noted in the kitchen and hood due to burned out light bulbs.
  Replace burned out bulbs to supply adequate lighting.
• 6-501.11 - The following is not maintained in good repair:1. wall to the left of the handsink; panel not in good repair2. wall at the hood lightswitch; damaged and missing paint3. wall in the mop area; damaged4. missing ceiling tiles in storage room across from restrooms
  Maintain the physical facilities in good repair.
• 6-501.114(A) - Facility is storing unnecessary items to the operation or maintenance of the establishment in the storage room near the restrooms. Observed the mop sink inaccessible due to kegs in front of it and the entire basin filled with miscellaneous items.
  Remove all unnecessary items from the facility. These items can provide harborage for pests and make cleaning more difficult.
• 6-501.12(A) - (REPEAT): The following was noted in need of cleaning:1. floor area in the kitchen, especially under equipment2. floor area in the bar, especially under equipment3. walls in the kitchen
  Instate a cleaning schedule for the physical facilities to help keep them in a clean state.
• 7-102.11 - Critical Observed multiple spray bottles of cleaning agents not properly labeled.
  Label all toxins so that they are not misused.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied with a certified applicator. Observed a can of Raid.
  Ensure that pesticides are applied by the pest control operator. Obtain additional services as needed.

March 26, 2006 (Follow-up)

• 11-16.2 - Repeat The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that card may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (e.g. eggs stored over fresh vegetables in the 2-Dr McCall.
  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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (e.g. 1-Dr Superior).
  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.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use (e.g measuring scoop without large container of ).
  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 .
• 3-501.16B - Critical Repeat Beef patty (58F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-502.11B - Repeat The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-502.11C - Repeat The ambient air temperature gauge on the McCall Upright freezer is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Knives stored in the baker's along the cookline.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gaskets of the cooling units near grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: GE Food Processor
  Remove identified household food equipment from the establishment OR be used and labeled for "EMPLOYEE USE ONLY". All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11B - Repeat The handwash station at the bar is being used as a dump station (e.g. observed the sink filled with ice from discarded beverages).
  The handwash facility identified above is to be used for washing hands only.
• 6-202.15 - Corrected During Inspection Openings to the establishment were propted open upon arrival 12APR06.
  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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (e.g. men's and ladies restrrom).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Repeat Inadequate lighting was noted in the True Upright (e.g. blown light bulb).
  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.
• 6-501.111C - Critical Methods are not being used to control pests. There were fruit flies harboring throughout the dining area 12APR06.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat Kitchen floors noted in need of cleaning (e.g. observed a considerable amount of food debris along the cookline).
  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.
• 6-501.16 - Repeat 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.

March 26, 2006 (Follow-up)

• 11-16.2 - Repeat The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that card may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (e.g. eggs stored over fresh vegetables in the 2-Dr McCall.
  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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (e.g. 1-Dr Superior).
  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.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use (e.g measuring scoop without large container of ).
  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 .
• 3-501.16B - Critical Repeat Beef patty (58F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-502.11B - Repeat The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-502.11C - Repeat The ambient air temperature gauge on the McCall Upright freezer is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Knives stored in the baker's along the cookline.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gaskets of the cooling units near grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: GE Food Processor
  Remove identified household food equipment from the establishment OR be used and labeled for "EMPLOYEE USE ONLY". All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11B - Repeat The handwash station at the bar is being used as a dump station (e.g. observed the sink filled with ice from discarded beverages).
  The handwash facility identified above is to be used for washing hands only.
• 6-202.15 - Corrected During Inspection Openings to the establishment were propted open upon arrival 12APR06.
  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.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (e.g. men's and ladies restrrom).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Repeat Inadequate lighting was noted in the True Upright (e.g. blown light bulb).
  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.
• 6-501.111C - Critical Methods are not being used to control pests. There were fruit flies harboring throughout the dining area 12APR06.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat Kitchen floors noted in need of cleaning (e.g. observed a considerable amount of food debris along the cookline).
  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.
• 6-501.16 - Repeat 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.

March 22, 2006 (Routine)

• 11-16.2 - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that card may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (e.g. eggs stored over fresh vegetables in the 2-Dr McCall.
  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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (e.g. 1-Dr Superior).
  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.
• 3-304.12 - Repeat Dispensing utensils improperly stored between use (e.g measuring scoop without large container of ).
  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 .
• 3-501.16B - Critical Beef patty (58F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-502.11C - The ambient air temperature gauge on the McCall Upright freezer is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Knives stored in the baker's along the cookline.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gaskets of the cooling units near grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: GE Food Processor
  Remove identified household food equipment from the establishment OR be used and labeled for "EMPLOYEE USE ONLY". All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11B - Repeat The handwash station at the bar is being used as a dump station (e.g. observed the sink filled with ice from discarded beverages).
  The handwash facility identified above is to be used for washing hands only.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (e.g. men's and ladies restrrom).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11B - Repeat Inadequate lighting was noted in the True Upright (e.g. blown light bulb).
  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.
• 6-501.12A - Repeat Kitchen floors noted in need of cleaning (e.g. observed a considerable amount of food debris along the cookline).
  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.
• 6-501.16 - Repeat 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.

September 08, 2005 (Routine)

• 3-302.11A1 - Critical Raw animal food (i.e. chicken, beef) 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.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods (i.e. chicken, beef, and pork) stored in such a manner that may cause cross contamination.
  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.
• 3-302.12 - Corrected During Inspection Unlabeled food containers (i.e. sugar).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use.
  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 .
• 3-304.14B2 - 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.
• 3-305.11A3 - Corrected During Inspection Repeat Observed rice and beans within a plastic container stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Corrected During Inspection Repeat Milk crate(s) found used for the following: Seating
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11B - Repeat The door gaskets of the True prep unit (cookline) and the McCall Upright refrigeration units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Repeat Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  Provide sanitizing agents at proper concentration (50ppm -100ppm) and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 4-903.11B - Corrected During Inspection Clean single-service food containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-1-5F - Corrected During Inspection Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Black Sharp Microwave
  Remove identified household food equipment from the establishment or USE and LABEL for "EMPLOYEE USE ONLY". All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11B - Repeat The handwash station at the bar is being used as a dump station (i.e. ice, drinks, etc).
  The handwash facility identified above is to be used for washing hands only.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided in the men's lavatory 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.
• 6-303.11B - Repeat Blown light bulbs located in Superior Upright and True 2-Door Upright.
  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.
• 6-501.12A - Kitchen floors 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.
• 6-501.16 - Corrected During Inspection Repeat 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.

May 04, 2005 (Routine)

• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (i.e. Nachos).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A2 - Critical Different types of raw animal foods (Chicken/Beef) stored in such a manner that may cause cross contamination.
  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.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the prep reach-in units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) (i.e. Barbeque, Ribs,) 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-101.111 - Repeat Observed plastic bag lining the bottom of a prep table.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Milk crate(s) found used for the following: Seating and Storage.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11B - Repeat The door gasket of the reach-in cooling units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 43.1-1-5F - Corrected During Inspection Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Microwaves
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. Non-commerical equipment must be used for employees. Signage also shall be displayed stating "employee use only".
• 43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-205.11A - Corrected During Inspection The handwashing facility located in the kitchen is blocked (prep table), 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 items preventing its use.
• 6-303.11B - Repeat Inadequate lighting was noted in the reach-in cooling units.
  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.
• 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.

December 01, 2004 (Routine)

• 3-501.13 - Observed whole chicken thawing under water inside the sanitizing basin.
  Corrected during inspection. Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) 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 , or (C) As part of the cooking process.
• 6-501.11 - Observed the following are not maintained in good repair:1.Dry storage ceiling2.Prep sink caulking3.#3 vat sink caulking4.Bar flooring5.Kitchen window6.Downstairs coving infront of the restroom7.Upstairs restrooms handsink caulking8.Light shield damaged in the kitchen
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-101.111 - The nonfood contact surface of the wall partition at the kitchen 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.
• 4-101.11B - Observed cardboard liner inside the prep unit.
  Corrected during inspection. Remove the liner to prevent any contamination.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1.Microwave2.Table mixer
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. 1.Restrooms2.Kitchen handsinks
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-205.11B - The handwash station at the bar is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 4-501.12 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-501.11B - Observed the following gaskets needs repair:1.Hood gaskets loose2.McCall double door torn(freezer)3.True sandwich prep
  Repair or replace the hood gasket in accordance with the manufacturer's specifications.
• 6-303.11A - Inadequate lighting was noted in the dry storage.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 5-203.14A - Critical Observed the bar 3 vat sink is not properly air gap.
  Repair, the pipe must be cut 45 degrees and the funnel must be twice the diameter of the pipe.
• 4-204.16 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar( 2x). There is direct contact with this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 6-303.11B - Inadequate lighting was noted in the ladies room downstairs.
  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.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:1.Burgers2.Steaks
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.

March 23, 2004 (Follow-up)

February 11, 2004 (Routine)

• 6-202.11A - Repeat Lights bulb(s) in the kitchen ceiling are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-303.11C - Repeat Inadequate lighting was noted in the grill and fryer area , some light bulbs were blown.
  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.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw ground beef dripping blood on top of lettuce container.
  CORRECTED DURING INSPECTION. 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.
• 3-501.16A - Critical The following food was noted hot holding at improper temperatures in hot holding units:1. Cooked ground beef 119F2. Cooked rice 117F3. Chili 127F
  CORRECTED DURING INSPECTION. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-302.11A4 - Critical Unwrapped or uncovered food containers of raw chicken and a open can of sardines were observed in refrigeration unit.
  CORRECTED DURING INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef and poultry items were stored together and above produce.
  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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) chili and other foods were not properly dated for disposition after storage in the refrigeration unit.
  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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 7-202.12C - Critical Pesticides are not being applied with a certified applicator. Observed a can of insect killer in the bar area.
  CORRECTED DURING INSPECTION. Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Microwave2. Food processor3. Blender in dry storage area.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.12A - Repeat The following areas were noted in need of cleaning.1. The dry storage closet 2. Utility area were the ice maker is located.
  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.
• 6-501.114B - Premises has accumulation of litter in both the storage closet and the ice maker room.
  Maintain the premise free of litter so that you do not provide harborage conditions for pest that may enter your facility. Remove the old heater and all items that are not used.
• 4-204.16 - A cold plate cooling device with beverage tubing was installed in the ice bins at the bar There is direct contact with this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 4-202.16 - Milk crate(s) found used for the following: As elevation units for other containers.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restroom).
  CORRECTED DURING INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

February 14, 2003 (Routine)

• 6-501.110A - Observed employees cloths hanging on food storage shelves.
  Employees personal cloths must be stored in a separate area away from food to prevent contamination.
• 6-202.11A - Repeat Some of the ceiling lights in the kitchen are not shielded or have broken shields.
  Replace the missing and broken shields to protect foods from bulb pieces during breakage.
• 6-501.12A - The floor inside the dry storage room is not clean.
  Maintain floors in all areas in clean condition at all times.
• 4-602.11E - The rubber gaskets on the food preparation table have debris build-up.
  Clean these gaskets frequently and properly.
• 6-303.11C - Some of the ceiling lights in the kitchen have burned out.
  Replace the burned out lights to provide adequate lighting.
• 4-501.11B - Repeat The rubber gaskets on the food prep-table are broken or torn.
  Replace the broken gaskets.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (Raw chicken over ice cream)
  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.CORRECTED