July 28, 2009 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) cooked 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 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the hobart reach-in and undercounter reach-in is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave, can opener, ice machine.
  Clean and sanitize these surfaces for food contact.

January 29, 2009 (Routine)

• 1320 - There was no temperature measuring device located in the undercounter refrigeration units..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1790 - The food contact equipment surface of the ovens observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.

September 30, 2008 (Routine)

• 0510 - Fruits not washed in an approved food washing sink
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Critical Cheese cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Ice cream freezer was observed in a state of disrepair and damaged.
  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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the food contact surfaces
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Floors and heavy cooking equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 04, 2007 (Routine)

• 0550 - Corrected During Inspection Sugar dispensing utensils improperly stored between uses (handle in contact with product).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Corrected During Inspection Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) mousse in the Walk-in F refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the bar and waitress island refrigerators.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The door gasket of the dessert refrigerator is (missing, damaged).
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: stacked ovens..
  Clean and sanitize these surfaces for food contact.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the waitress island.
  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
• 3180 - Floor in dishwashing room 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.

February 06, 2007 (Other)

January 24, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw chicken over R-T-E.)
  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.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the upright salad reach-in..
  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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: stacked ovens.
  Clean and sanitize these surfaces for food contact.

October 11, 2006 (Routine)

• 1580 - The cutting board(s) along the serviceline (left) is lightly 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.
• 3220 - Corrected During Inspection Mops not hung up to air dry (by large mixer unit).
  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.

July 05, 2006 (Routine)

• 1100 - Corrected During Inspection Repeat The food contact surface of the clean plate trays by mechanical dishwasher is not smooth, contains cracks, chips, or pits and can not be easily cleaned and seafood refrigeration shelving is rusty and lined with single-service aluminun foil.
  Replace the lexan trays and shelving in seafood reefer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1150 - The nonfood contact surface of the shelving under flattop stove is not designed or constructed to be easily cleanable (rusty).
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: door gaskets of the desert reefer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3170 - Ceiling tile over mechanical dishwasher is water damaged not maintained in good repair
  Replace tile to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 05, 2006 (Routine)

• 0240 - Employees (2) observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0260 - Corrected During Inspection Critical Sour cream in reach-in unit is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0570 - Corrected During Inspection Improper use of wet wiping cloths (not in sanitizer at left waitress station).
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Sausage gravy in walk-in C stored in a location where it is subject to splash, dust or other contamination (uncovered).
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0820 - Critical Butter pats @ 74.F cold holding at improper temperatures in kitchen and at salad bar.
  Discarded.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) in the walk-in refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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.
• 1100 - Repeat The food contact surface of the shelving in lowboy and reach-in (seafood) @ serviceline area hence is not smooth, contains cracks, chips, or pits and can not be easily cleaned (note aluminum foil used).
  Repair or replace the shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris (Note: plans are to replace units).
• 1150 - The nonfood contact surface of the RCP slicer's lid, endcap of a scoop' handle removed by waffle station, mobile tray at end of dishwashing line (slightly damaged-foam insolation exposed) and cracked tray on same cart damaged hence is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the mini ice cream unit by waffle iron.
  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.
• 1380 - There is a damaged pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
  Install an accurate pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating.
• 1600 - Corrected During Inspection The interior surfaces of the mechanical warewashing machine (high temperature) is soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 116.F (behind bar-glass dishwasher)
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1700 - Critical Iodine sanitizing solution used was not at an acceptable concentration in glass dishwasher behind bar.
  Adjust the chlorine sanitizing solution to a level of at least 12.5 to 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stacked ovens.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Corrected During Inspection The nonfood contact surface of the shelving mats for glasses behind bar and storage bins and mobile carts in walk-in B and C has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: blender behind bar, some hot holding cabinets, can opener blade (1), and inside ice maker (limescale-left corner) @ or near waffle station.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3080 - Less than 10 foot candles of light was noted in the reach-in with tartar sauce stored inside and less than 50 footcandles of light at serviceline area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and minimum 50 footcandles of light in serviceline area (globes under hood are frosted at left end).
• 3170 - Moderate settling cracking on flooring in kitchen across from soup kettle (corner area) and is not maintained in good repair
  Repair cracking in floor to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Corrected During Inspection Condenser grills in walk-in F 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.
• 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided (personal case stored on prep table across from soup kettle).
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3490 - Corrected During Inspection Facial tissue stored in such a way that they could contaminate over prep table (not food grade).
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

February 02, 2006 (Follow-up)

• 1100 - Repeat The food contact surface of the shelving in desert reach-in is not smooth, contains cracks, chips, or pits and can not be easily cleaned (rusty-covered with aluminum foil).
  Repair or replace the shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1670 - Critical The establishment uses the manual hot water sanitizing method, hot water immersion. The temperature of the water was 170.F (rinse)-2nd floor banquet.
  The minimum temperature for manual hot water immersion sanitizing is 180°F. Discontinue using this method until final rinse is maintained at the proper level. In the interim, move to chemical sanitizing method. Service tecnician called.
• 2350 ii - Repeat Plumbing connections under the 4-compartment sinks are leaking.
  Plumbing systems and components shall be maintained in good repair, parts on order.
• 3080 - Repeat Less than 10 foot candles of light was noted in the stacked ovens.
  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.

January 24, 2006 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pastry in walk-in F.
  Store food in packages, covered containers, or wrappings.
• 1100 - Repeat The food contact surface of the salad reefer's shelving is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: stacked ovens and prep lowboy at serveline
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2350 ii - Plumbing connections under the four-compartment sink is leaking (center).
  Plumbing systems and components shall be maintained in good repair.
• 3080 - Less than 10 foot candles of light was noted in the stacked oven.
  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.

October 14, 2005 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: salmon fillets in walk-in.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection In-use utensils improperly stored between usebehind bar.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use at serviceline.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - The food contact surface of the icemaket gasket is damaged and pastery reefer has rusty (slightly) shelving.
  Repair or replace the gasket and shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 3030 - Corrected During Inspection No disposable towels were provided a the hand washing lavatory in the main kitchen.
  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

July 18, 2005 (Follow-up)

July 14, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the ice bin behind bar.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings (discard ice from bin).
• 0470 A 4 - Corrected During Inspection Observed the following food (grapefruit can) was observed stored without being in packages, in covered containers, or wrapped: some foods in walk-in C.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Repeat Ice cream scoop dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - 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.
• 0610 - Corrected During Inspection Ice cream in walk-in freezer stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1150 - The nonfood contact surface of the dish cart is not designed or constructed to be easily cleanable (rusty).
  Alter or repaint this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1600 - The exterior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1800 - Corrected During Inspection The nonfood contact surface of the reach-ins and hot holding cabinets has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: reach-in reefers and hot holding cabinets.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2000 - Corrected During Inspection Clean plates by coffee units were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3660 - Current permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

April 07, 2005 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: ice cream tub and shrimp.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses scoop utensils stored in standing water dipper well on running water.
  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.
• 2000 - Corrected During Inspection Dishwasher racks stored on the floor in front of unit stored
  Store racks off the floor.
• 2350 ii - Plumbing connections under the handsink by three-compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

February 23, 2005 (Follow-up)

February 10, 2005 (Follow-up)

January 05, 2005 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: whipped cakes and ice cream tubs.
  Store food in packages, covered containers, or wrappings.
• 0690 - Trash receptiles stored next to icemaker unit near elevator.
  Corrected.
• 0820 - Critical Refrigeration unit near coffee and juice dispenser lowest observed temperature @ 43.F
  Maintain staff contacted to adjust unit @ 41.F or below.
• 1100 - Repeat The food contact surfaces (shelving) of the lowboy unit @ serviceline is not smooth, contains cracks, chips, or pits and can not be easily cleaned (rusty).
  Repair or replace the shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1800 - The nonfood contact surface of the two door salad refrigerator @ serviceline and refrigerator @ coffee and juice station has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: Vulcan stacked ovens at cookline.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3170 - Two ceiling tiles removed over mechanical dishwasher.
  Informed repairs completed will replace ceiling tiles.

September 30, 2004 (Routine)

• 3180 - Repeat Door gaskets and compressor grills in the walk-in 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.
• 1580 - Repeat The cutting board(s) along the kitchen 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Corrected.
• 0450 C - Utensils not stored in chicken vegetable and crab soups at cookline.
  Corrected.

June 18, 2004 (Routine)

• 0570 - Wiping cloths improperly stored between use at dessert station.
  Corrected.
• 1580 - Repeat The cutting board(s) along the cookline near dessert station 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.
• 1100 - The food contact surface of the chicken salad bin and lid is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Corrected.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: top racks on mobile carts in walk-in.
  Corrected.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed clean: stacked ovens behind cookline (serviceline).
  Corrected.
• 1570 - Shelving inside lowboy infront of service (cookline) not smooth, easily cleanable rusty.
  Refinish/repaint or replace shelving.
• 1600 - The exterior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning for the removal of debris from the exterior surfaces of the unit.
• 3170 - Repeat Chalking behing manual warewashing sink damaged, some tiles misaligned over 2nd floor mechanical dishwasher and flooring in walk-in freezer unit damaged sheet metal is not maintained in good repair
  Remove old chalking and install a new bead behing units, realign ceiling tiles and secure sheet metal and chalk as needed to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 11, 2004 (Routine)

• 3180 - Ventilation grills for compressor unit unclean (frontline).
  Clean ventilation grills.
• 3170 - Some ceiling tiles misaligned removed over (2nd floor) mechanical dishwasher, ceiling tiles water-damaged over service line behind ballroom.
  Re-installed ceiling tiles, replace water damaged tiles with smooth, easily cleanable (ie. vinyl-coated) surfaced.
• 0470 - Uncovered food(s) on mobile tray unit in walk-in refrigeration unit.
  Covered.
• 1880 - Critical Interior of hot holding cabinet and two-door oven unit at front cookline unclean.
  Corrected.
• 3380 - Critical Chlorine sanitizer in wiping cloth bucket above required 50-100ppm.
  Corrected.
• 0830 - Critical One prep food item in Walk-in C without proper date-marking.
  Corrected.
• 1580 - (1) acrylic cuuting board not smooth, easily cleanable.
  Refinish to smooth, easily cleanable surface.

October 23, 2003 (Routine)

June 10, 2003 (Routine)

• 1100 - Sugar bin lid damaged.
  Replace lid.
• 0470 - Uncovered products in walk-in units (2).
  Corrected.
• 3180 - Compressor grills and drainline unclean (Walk-in D).
  Remove and clean vent grills and drainline.

January 22, 2003 (Follow-up)

January 06, 2003 (Routine)

• 0550 - Repeat Sugar and flour scoop handle in contact with product.
  Corrected.
• 0340 - Critical Corn chowder below required hot holding temperature 140.F.
  Corrected.
• 1880 - Repeat Cutting boards at front cookline unclean.
  Corrected.