April 20, 2009 (Routine)

• 0470 - Critical Unwrapped or uncovered food in several refrigeration units, including the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: toaster, both exterior and interior.
  Maintain nonfood-contact surfaces of equipment clean.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 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.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.
• 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment, i.e. tools.
  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.

September 18, 2008 (Routine)

• 0260 - Corrected During Inspection Critical The potential hazardous can of coconut cream found behind bar was not properly refrigeratored and contaminated with insects.
  Ensure food is safe and unadulterated.
• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin (raw beef and raw chicken) stored over ready-to-eat (RTE) (pears) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Corrected During Inspection Food stored on the floor under oven in kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - The nonfood contact surface of the the silver king display refrigeration unit and the mini ice holder behind the bar has accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

June 05, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods (fish, beef, chicken) stored in such a manner (stored on same shelf on top of each other) that may cause cross contamination in the walk-in cooler.
  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.
• 2000 - Clean baking and cooking eqiupment and clean tableware were found stored directly on the floor in the kitchen area.
  Store all clean baking and cooking equipment and clean tableware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

March 04, 2008 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) cooked pasta noodle, cooked rice, and cooked spinach in the walk-in unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1750 - Manufacturer containers were observed reused for food storage.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2310 B - The handwash station at the back of the food prep area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

January 11, 2008 (Routine)

May 07, 2007 (Other)

March 13, 2007 (Routine)

• 1790 - Corrected During Inspection The food contact equipment surface of the can opener blade is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the can opener blade to prevent attraction of insects when not in use.
• 2310 B - The handwash station at the back food prep location is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only

November 16, 2006 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: flounder fillet stored uncovered in freezer.
  Store food in packages, covered containers, or wrappings.
• 2920 - Toilet room is not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

October 31, 2006 (Routine)

June 01, 2006 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the the walk in and the dry storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw meats stored together in 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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Food stored on floor of walk in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0960 1 - Critical The food contact surface of the trash bags used for food storage is not safe.
  Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Immediately discontinue the use of trash bags for food storage.Provide food grade storage bags or containers for direct food contact.
• 0960 2 - The food contact surface of the non food grade plastic storage cotainers is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Provide food grade liners or bags for existing plastic containers, or provide food grade plastic containers for food storage.
• 1060 - The nonfood contact surface of the bare wood shelving in 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.
• 1450 - Homestyle refrigerator unable to maintain 45 degrees fahrenheit or below. For t he storage of non potentially hazardous items only.
  Provide additional refrigeration necessary to maintain food items at 41 degrees fahrenheit . Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Clean kitchen cook ware and utensils were observed stored on the floor and uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Floor and wall in walk in noted in need of cleaning. Floor and wall surrounding the cook area noted with heavy accumulation of grease and debris. Floor throughout facility 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.

May 16, 2006 (Routine)

January 17, 2006 (Routine)

• 1570 - Hand sink at front counter was observed in a condition that prevents necessary maintenance and easy cleaning. Properly affix hand sink to wall.
  Repair the @EQUIPMENT@ 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. PROVIDE CHLORINE TEST STRIPS FOR 3 COMPARTMENT SINK.
  Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2790 - The indoor wall material located below hood system does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Paint or seal all bare wood.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3030 - No disposable towels were provided at the hand washing lavatory in the public restroom and at the front counter.
  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

January 11, 2006 (Pre-Opening)

• 2120 - Critical Hand sink at front counter not connected to water supply.
  Provide running hot and cold water to hand sink.
• 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.
• 3300 - Premises has accumulation of litter. Unused equiptment stored behind building
  Maintain the premise free of litter. Remove unused equiptment.