August 07, 2009 (Routine)

• 1060 - Cinderblock/mason block used to support the grease trap (corrosion and water seeped in the block).
  Provide material that is smooth, easily cleanable, and non-absorbent. Suggested using properly sized in diameter PVC cut into sections to support the grease trap.
• 1550 - Repeat The following equipment are not sealed to the wall:-dish spray sink (to clear wall panel)-one of the handsinks in the women's restroom
  Seal the sinks to the wall.
• 1570 - Repeat Unnecessary equipment stored upstairs (many items have been removed since last evaluation).
  Continue to remove unnecessary or inoperable equipment.
• 1570 - Repeat The following equipment are in poor repair:-low boy 2 door gasket torn-display refrigerator door gasket torn-beer cooler door gasket torn
  Maintain equipment in good repair.
• 1580 - Repeat The cutting board at the three-compartment sink is heavily scratched, scored, and stained.
  Discard and replace the board.
• 1770 B - The plastic dish racks are heavily stained.
  Clean and sanitize the dish racks.
• 1800 - Repeat The non-food contact surfaces are not clean:-vents on outside of ice machine dusty-side of stove-stove drip tray-bottom interior of beverage cabinet
  Maintain non-food contact surfaces clean.
• 2720 - Repeat Dumpster door and lid open--UNIT IS SHARED WITH NEIGHBORING FACILITIES.
  Maintain the dumpster doors and lids closed when not in continuous use.
• 2730 - Repeat Drain plug missing on dumpster--UNIT IS SHARED WITH NEIGHBORING STORES.
  Contact waste disposal company to replace the drain plug or the entire unit.
• 2740 - Repeat Dumpster area not clean--UNIT IS SHARED WITH NEIGHBORING STORES.
  Maintain the dumpster enclosure clean.
• 2830 - The floor-wall junctures are no longer sealed:-cookline-behind the upstairs soda syrup rack-at the bar where low boy removed
  Seal the floor-wall junctures.
• 2890 - Repeat Light bulbs not protected above the low boys in the kitchen (light lens missing).
  Install the light lens or install plastic light tubing over each light bulb with end caps on each end.
• 3030 - Paper towels not provided:-cookline handsink-bar handsink
  Corrected. Ensure all handsinks are stocked with paper towels.
• 3170 - Repeat The physical structures are in poor repair:-ceiling tiles have water damage at the vent hood system-base tiles at front area of handsink not sealed to the wall-base tiles along the side of the walk-in cooler are not sealed to the wall-gap around wall conduit right of front handsink (lower wall)-wall panel behind dish machine spray sink not secured to wall-wall panel above the mop sink is not secured to the wall-wall outlet covers at prep table are not properly sized to cover outlet-floor drain cover missing at ice machine-men's restroom stalls corroded-base tiles not secured to the wall at mop closet-floor tile damaged in beer room-threshold damaged in beer room-beer walk-in floor corroded-wall tile missing in women's handicap restroom stall
  Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
• 3180 - Repeat The physical structures are not clean:-wall left of the three-compartment sink-floor drain left of the three-compartment sink-floor around the grease trap-floor below ice machine-floor below fryer-floor below the prep table-ceiling tiles in the kitchen are stained-wall below/behind the dish machine, drain boards and spray sink-wall behind upstairs soda syrup rack-floor stained at bar where low boys were
  Maintain the physical structures clean.
• 3240 - Repeat Outside bar handsink is not maintained clean.
  Clean.
• 3270 - Few fruit flies observed in the kitchen in the area of the grease trap.
  Use approved methods to control fruit flies.

May 05, 2009 (Routine)

• 0550 - Scoop handle stored in contents of flour.
  Store scoop handles OUT of the contents.
• 0800 - Corrected During Inspection Critical Improper methods used to cool container of clam chowder prepared yesterday (48-50*).
  Clam chowder was discarded. Discussed proper cooling methods with CFM. Advised to instruct staff to cool potentially hazardous foods from 135-70* within 2 hours AND from 70-41* within 4 hours. In order to meet this time and temperature protocol, use a proper ice bath and stir the product constantly or divide the soup into smaller portions (not more than 2 inches thick in each container)--suggested using an ice wand.
• 1100 - Corrected During Inspection Plastic spoon is melted.
  Corrected by discarding. Discard utensils and equipment once the food contact surface is damaged since it can no longer be easily cleaned.
• 1550 - Repeat One of the handsinks in the women's restroom is separating from the wall.
  Seal the sink to the wall.
• 1550 - Left side of beverage counter-wall juncture not sealed.
  Seal the counter to the wall or insall a backsplash that is properly sealed.
• 1570 - Repeat Unnecessary equipment stored upstairs.
  Restore the equipment to operation or remove from the premises.
• 1570 - Repeat The following equipment are in poor repair:-interior surfaces of keg cooler (s) at bar-display refrigerator door gasket torn-paint chipping on bottom interior surface of the beverage counter-vent covers on bar low boys, keg coolers missing-shelving beginning to corrode in the walk-in cooler
  Maintain equipment in good repair to facilitate cleaning and proper operation.
• 1580 - Repeat One of the cutting boards along the kitchen low boys, the three-compartment sink, and the small "bar" board on the rack in 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.
• 1770 B - Corrected During Inspection Levered scoop in container at the low boy is not clean.
  Corrected. Thoroughly clean and sanitize food contact surfaces before storing.
• 1790 - Repeat The interior surfaces of the microwave oven are not clean.
  Clean.
• 1800 - Repeat The non-food contact surfaces are not clean:-top of oven -side of fryer (right side)-stove drip tray-char grill trip tray-walk-in cooler door gasket-bottom interior of the beverage cabinet-bar low boy vent dusty
  Maintain non-food contact surfaces clean.
• 2020 A (Utensils) - Corrected During Inspection Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Corrected. Store the utensils with the handle upwards so the food- or lip-contact surface are protected from contamination.
• 2720 - Repeat Dumpster door left open--dumpster is shared with 3 other food facilities.
  Maintain the dumpster doors and lids closed when not in continuous use.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility--Dumpster is shared with three other food facilities.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2890 - Repeat Light lens cracked and taped above the prep table.
  Replace the light lens OR cover each light with plastic light tubes and end caps on each end.
• 2890 - Repeat Light bulbs not shielded above low boy 2 since light lens is missing.
  Replace the light lens OR cover each light with plastic light tubes and end caps on each end.
• 3030 - Corrected During Inspection Repeat Paper towels not provided at the handsink closest to the beverage station and at the bar.
  Ensure handsinks are stocked with paper towels.
• 3080 - Light bulb burned out at vent hood system.
  Replace the bulb.
• 3170 - Repeat The physical structures are in poor repair: -ceiling tiles water damaged at vent hood system-base tiles at front area handsink not sealed to wall-base tiles along the side of the walk-in cooler are not sealed to the wall-gap around wall conduit right of front handsink (lower wall)-wall panel behind dish machine spray sink not secured to wall-wall panel above the mop sink is not secured to the wall-wall outlet covers at prep table are not properly sized to cover outlet-floor drain cover missing at ice machine-men's restroom stalls corroded-window ledge behind/above prep table has peeling chipping paint-wall corner trim at back door -floor-wall juncture right of back door (base molding missing)-base tiles not secured to wall at mop closet-gap exists at the mop sink-wall juncture-one wall tile missing in handicap stall in women's restroom-floor tile damaged in side beer room-threshold damaged in side beer room-beer walk-in floor corroded
  Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
• 3180 - Repeat The physical structures are not clean:-wall right of prep table -floor below freezer and ice machine-floor below cooking equipment (stove, fryer, grill)-ceiling tiles in kitchen stained-floor right of the walk-in cooler-wall behind dish machine-floor upstairs-wall behind soda syrup rack
  Maintain the physical structures clean.
• 3240 - Outside bar handsink not clean.
  Bar not currently in operation. Thoroughly clean before use.

February 09, 2009 (Routine)

• 0160 - Corrected During Inspection Critical Observed employee fail to wash hands before putting on gloves when switching from raw to ready-to-eat foods.
  Hands must be washed prior to donning gloves and when switching from raw to ready-to-eat food.
• 0480 - Corrected During Inspection Repeat Container of flour in the back kitchen area not labeled as to contents.
  Label as to contents.
• 1150 - Corrected During Inspection Cloth lining numerous surfaces, particularly under glasses, etc.
  Cloth is not approved for lining surfaces as it is absorbent-surfaces may be lined with non-absorbent, easily cleanable material i.e. rubber mesh, plastic, if desired.
• 1550 - Repeat Right HS in ladies' room not sealed to the wall.
  Seal handsink to wall.
• 1570 - Repeat The following equipment is in need of repair:-old beer cooler in side room (bad shape)-lower back shelf (below window) very corroded-display refrigerator gaskets torn-counter cracked at beverage dispenser-shelves above beverage dispenser-interior of 2 of 4 bar keg coolers deteriorated-small bar PHF refrigerator bottom is deteriorated-walk-in cooler racks surface paint deteriorated
  Repair/replace equipment items as appropriate
• 1570 - Repeat Unused equipment items stored upstairs.
  Remove unused items from premises.
• 1580 - Cutting boards are heavily stained and scored at both make tables.
  Resurface or replace cutting boards.
• 1700 - Critical Chlorine residual from dish machine was 0 ppm
  Repair dish machine so that it is sanitizing-must be 50 - 100 ppm Cl. EHS to follow-up on situation.
• 1770 B - Repeat The following food contact surfaces are in need of cleaning:-server station ice bin-bar soda nozzle holsters
  Clean and sanitize surfaces.
• 1790 - Repeat Interior of microwave dirty-food splash and stain.
  Clean and maintain microwave.
• 1800 - Repeat The following non- food contact surfaces are in need of cleaning:-drip trays -stove back splash-plastic dish racks have accumulated grime-back shelf where flour is stored-vent of left front bar cooler
  Clean and maintain
• 2020 A (Utensils) - Clean silverware in utensil caddy not displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 2310 - Corrected During Inspection Critical Front handsink blocked by storage of single service items.
  Handsinks must be maintained accessible at all times.
• 2650 - There is no trash can in the immediate vicinity of back kitchen handsink.
  Provide trash can in the immediate vicinity of handsinks that use paper towels as the hand drying mechanism.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered-dumpster is shared between 3 restaurants.
  Cover all waste containers when not in continuous use.
• 2730 - Dumpster missing drain plug.
  Replace drain plug.
• 2830 - Repeat Floor and Wall Junctures, Coved, and Enclosed or Sealed Observation: Floor-wall junctures not sealed in the following locations:-mop room-below handsink adjacent to wait station
  Seal floor-wall junctures.
• 2890 - Light shield missing above right make table.Light shield cracked in back kitchen near 3-vat sink.
  Replace shields
• 3030 - Paper Towels out at the front kitchen handsink and bar handsink.
  Provide paper towels.
• 3080 - Repeat Light bulb out over vent hood.Light panel out in back over ice machine.
  Replace lights so that food prep areas meet suffucient lighting requirements of 50 fc.
• 3170 - Repeat The following areas of the physical facility are in need of repair:-floor and thresh hold to side room beer cooler-wall of mop has small areas of damage-a couple tiles missing in bar area-moisture damaged ceiling tiles in kitchen-small areas of cracked/damaged floor tile in kitchen-multiple small holes in back area with ice machine-upstairs area has sections of damage on wall/floor/ceiling
  Repair areas of the physical facility so that all floors, walls, and ceiling must meet the standards of smooth, non-absorbent, durable, and easily cleanable.
• 3180 - Repeat The following areas of the physical facility are in need of cleaning:-ceiling throughout kitchen stained and splattered-ceiling vents dusty-floor below cookline-floor below kitchen prep equipment-floor under bar
  Clean and maintain areas of the physical facility.

October 07, 2008 (Routine)

• 0070 - CFM certificate has expired 8/19/08.
  Bring certificate and $10 to 1320 LaSalle to renew.
• 0480 - Food containers in the back not labeled as to contents (flour? starch?)
  Label as to contents.
• 0810 - Partially cooked chicken wings were cooling in a covered deep plastic container on cookline-they had been there for about 1 hour.
  Wings were spread out on sheet pan to cool.
• 1060 - Paint of interior cabinetry below beverage area is peeling and deteriorated.
  Repaint cabinents.
• 1100 - The following food contact surfaces are not easily cleanable:-whisk (homestyle) -cracked plastic container
  Replace with cleanable items. Showed operator the difference between approved and unapproved design for whisk.
• 1550 - Repeat The following equipment items need to be sealed to the wall:-corner handsink near server area-one of ladies room handsinks
  Reseal/recaulk equipment to wall.
• 1570 - Repeat The following equipment is in need of repair:-old beer cooler in side room (bad shape)-lower back shelf (below window) very corroded-display refrigerator gaskets-counter cracked at beverage dispenser-shelves above beverage dispenser-interior of 2 of 4 bar keg coolers deteriorated-small bar PHF refrigerator bottom is deteriorated
  All equipment should be repaired/replaced as needed.
• 1570 - Repeat Unused/inoperable equipment is stored on premises (particularly upstairs area.)
  Unused and unnecessary equipment should be removed from premises.
• 1770 B - Repeat The following food-contact surfaces are in need of cleaning:-food processer-can opener-1 of the bar soda nozzle holsters
  Clean and sanitize food contact surfaces.
• 1790 - Repeat Interior of microwave is in need of cleaning
  Clean and maintain microwave-particularly upper part
• 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-lower level back prep table (below window)-top of pizza oven-ice machine hinged lid (splatter)-interior of small bar cooler used for PHF-display refrigerator door
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2830 - Floor-wall junctures not sealed in the following locations:-mop room-below handsink adjacent to wait station
  Seal floor-wall junctures.
• 3020 - Repeat Bar handsink does not have soap available
  Provide soap for handwashing at bar sink
• 3045 - The bar handsink does not have appropriate handwash signage.
  Provide handwash signage at all handsinks used by employees
• 3080 - Lighting is insufficient the following areas:-one of the ceiling light panels is out in back area near ice machine-2 of the vent hood light bulbs are burned out
  Replace lighting so that the food prep areas have a minimum of 50fc.
• 3170 - Repeat The following areas of the physical facility are in need of repair:-floor and thresh hold to side room beer cooler-wall of mop has small areas of damage-a couple tiles missing in bar area-moisture damaged ceiling tiles in kitchen-small areas of cracked/damaged floor tile in kitchen-multiple small holes in back area with ice machine-upstairs area has sections of damage on wall/floor/ceiling
  Repair all areas of the physical facility so that they meet the standards of smooth, non-absorbent, easily cleanable and durable
• 3180 - Repeat The following areas of the physical facility are in need of cleaning:-ceiling tile throughout kitchen have splash, stain-back prep area walls-floor below equipment in back prep area-ceiling vent-floor below and behind cookline-vent grate above entry to kitchen area
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
• 3240 - Handsink adjacent to server area is not clean
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3270 - Repeat Fruit flies observed at the bar area
  Use approved methods to control pests.

July 28, 2008 (Follow-up)

July 22, 2008 (Follow-up)

• 0820 A 2 - Critical Repeat All potentially hazardous items in the walk-in had internal temperatures of 50F+.
  All foods discarded. Walk-in may not be used for PHF items until it can maintain them at or below 41F.
• 1320 - Repeat Temperature measuring devices not found in display kitchen ref and cooler in bar that holds cream.
  Keep accurate thermometer in warmest part of unit.
• 1400 - Repeat The bar beer cooler on the right end of bar has condensate pooled in the bottom.
  Repair cooler so that condensate drains appropriately.
• 1450 - Repeat Walk-in is not cold holding properly.
  Have walk-in repaired ASAP to have sufficient cold holding capacity (41F or below.)
• 1550 - Repeat The front kitchen handsink and right ladies room handsink need to be recaulked/resealed to the wall.
  Reseal sinks to wall.
• 1570 - Repeat The following equipment items are in need of repair:-left prep unit lid-interior of cooler in side room in poor repair-lower shelf of table with slicer
  Repair lid
• 1570 - Repeat Numerous unused equipment items stored upstairs.
  Remove unused equipment from premises.
• 1700 - Corrected During Inspection Critical Repeat Dish machine is not sanitizing-chlorine residual is 0 ppm.
  Ecolab has been contacted and coming out today. Dish machine may not be used until properly sanitizing. 3 compartment set up must be used as an alternate.
• 1770 B - Repeat Bar soda nozzle holsters have mold/slime build-up.
  Clean and sanitize holsters.
• 1790 - Repeat Interior of microwave is dirty.
  Clean and sanitize microwave.
• 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-racks to the left of front kitchen handsink-drip trays-sides of cookline equipment
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2230 - Critical Repeat Back kitchen handsink hot water is not on due to plumbing problem.
  Repair hot water as soon as possible so that all handsinks are operational. In the meantime make sure all employees are utilizing the front handsink as required.
• 3020 - Repeat Soap not available at the bar handsink.
  Provide soap for handwashing at all times.
• 3030 - Repeat Hand towels not provided at front kitchen handsink and bar combo sink.
  Provide drying mechanism at all hand washing lavoratories.
• 3170 - Repeat The following areas of the physical facility are in need of repair:-area of damage in bar floor-room off the kitchen floor
  Repair area of the physical facility so that they meet the standards of smooth, easily cleanable, durable, and non-absorbent
• 3180 - Repeat The following areas of the physical facility are in need of cleaning:-kitchen ceiling has stains/moisture damage-floor of upstairs storage area-kitchen floor under cookline
  Clean as often as necessary to maintain clean.
• 3220 - Repeat Mops 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
• 3270 - Repeat Observed flies and fruit flies in facility.
  Use approved methods to control pests.

July 14, 2008 (Routine)

• 0820 A 2 - Critical All potentially hazardous items in the walk-in had internal temperatures of 50F+.
  All foods discarded. Walk-in may not be used for PHF items until it can maintain them at or below 41F.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the animal foods that may be served raw and/or undercooked
  Operator states that new menus have been ordered with required consumer advisory..
• 1320 - Repeat Temperature measuring devices not found in display kitchen ref and cooler in bar that holds cream.
  Keep accurate thermometer in warmest part of unit.
• 1400 - The bar beer cooler on the right end of bar has condensate pooled in the bottom.
  Repair cooler so that condensate drains appropriately.
• 1450 - Walk-in is not cold holding properly.
  Have walk-in repaired ASAP to have sufficient cold holding capacity (41F or below.)
• 1550 - Repeat The front kitchen handsink and right ladies room handsink need to be recaulked/resealed to the wall.
  Reseal sinks to wall.
• 1570 - Repeat Numerous unused equipment items stored upstairs.
  Remove unused equipment from premises.
• 1570 - Repeat The following equipment items are in need of repair:-left prep unit lid-interior of cooler in side room in poor repair-lower shelf of table with slicer
  Repair lid
• 1700 - Corrected During Inspection Critical Repeat Dish machine is not sanitizing-chlorine residual is 0 ppm.
  Ecolab has been contacted and coming out today. Dish machine may not be used until properly sanitizing. 3 compartment set up must be used as an alternate.
• 1770 B - Repeat Bar soda nozzle holsters have mold/slime build-up.
  Clean and sanitize holsters.
• 1790 - Repeat Interior of microwave is dirty.
  Clean and sanitize microwave.
• 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-racks to the left of front kitchen handsink-drip trays-sides of cookline equipment
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2230 - Critical Back kitchen handsink hot water is not on due to plumbing problem.
  Repair hot water as soon as possible so that all handsinks are operational. In the meantime make sure all employees are utilizing the front handsink as required.
• 3020 - Repeat Soap not available at the bar handsink.
  Provide soap for handwashing at all times.
• 3030 - Repeat Hand towels not provided at front kitchen handsink and bar combo sink.
  Provide drying mechanism at all hand washing lavoratories.
• 3170 - Repeat The following areas of the physical facility are in need of repair:-area of damage in bar floor-room off the kitchen floor
  Repair area of the physical facility so that they meet the standards of smooth, easily cleanable, durable, and non-absorbent
• 3180 - Repeat The following areas of the physical facility are in need of cleaning:-kitchen ceiling has stains/moisture damage-floor of upstairs storage area-kitchen floor under cookline
  Clean as often as necessary to maintain clean.
• 3220 - Repeat Mops 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
• 3270 - Repeat Observed flies and fruit flies in facility.
  Use approved methods to control pests.

March 07, 2008 (Routine)

• 0480 - Repeat Flour and sugar not labled.
  Label bulk container of flour in back of kitchen and sugar below server station.
• 0550 - Repeat Scoops in flour and sugar improperly stored with handes in product.
  Store with handles up and out of product.
• 0800 - Corrected During Inspection Critical Pork butt that was cooked the night before and put in the walk in had an internal temperature of 56F.
  Pork was discarded. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0830 - Corrected During Inspection Critical Deli meats, crab dip, and sliced tomatoes on topline were not date-labeled.
  Date lablel items to be used or discarded within 7 days.
• 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact 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. OR use a self draining pan ( large metal or lexan container or colander ) filled with ice to use for beverage ice ... Ice used for beverages may no longer be serviced from ice bin where the beverage tubing is directed thru.
• 1320 - Repeat No thermometer in display refrigerator in the kitchen.
  Provide accurate thermometer located toward the front of the refrigeration unit.
• 1550 - Repeat The following handsinks need to be resealed:-handsink by server station-handsink in ladies room
  Reseal equipment to wall
• 1570 - Norge freezer in back of kitchen needs to be defrosted
  Defrost freezer.
• 1570 - The following equipment items are in need of repair:-lid of prep refrigerator isn't secure (repeat)-bottom of beer cooler in downstairs side room-one keg cooler in bar area is not working( it is on order to be repaired)-lower shelf of back prep area that holds the slicer is in poor condition
  Repair/replace equipment items as appropriate.
• 1770 B - The following food contact surfaces need cleaning:-slicer-interior of ice machine (slight mold build-up)-strainer has build-up of food debris-bar soda nozzle holster has mold build-up
  Clean and sanitize surfaces.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 1800 - The following non-food contact surfaces are in need of cleaning:-wire storage racks throughout facility are in need of cleaning-upstairs pepsi refrigerator needs to be cleaned out (used in the busy season)-exterior (sides) of fryers
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2830 - Repeat Base molding damaged/missing behind chargrill, section of mop room, and other small areas in facility.
  Seal floor/wall junctures.
• 3170 - Repeat The following areas of the physical facility are in need of repair:-floor of downstairs small room that has beer and employee belongings.
  All areas of the physical facility must meet the standards of smooth, easily cleanable, non-absorbent,and durable.
• 3180 - The following areas of the physical facility are in need of cleaning:-kitchen ceiling has stains/moisture damage-floor of upstairs storage area-kitchen floor under cookline
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
• 3270 - Observed a few fruit flies in facility.
  Use approved methods to control pests.

November 16, 2007 (Routine)

• 0480 - Sugar/flour containers not labeled.
  Label all containers as to contents if not obviously determined by sight.
• 0550 - Scoops stored with handles in product in sugar and flour.
  Scoops are to be stored with hands up and out of the product to prevent contamination from hands.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar . There was direct contact 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. OR use a self draining pan ( large metal or lexan container or colander ) filled with ice to use for beverage ice ... Ice used for beverages may no longer be serviced from ice bin where the beverage tubing is directed thru.
• 1320 - There was no thermometer in the kitchen display refrigerator or walk in cooler.
  Provide a temperature measuring device for all refrigerators.
• 1550 - The following equipment need sealing/resealing:1. handsink near server area2. handsink in ladies room
  Reseal equipment
• 1570 - The following equipment items are in need of repair:1. lid of prep/rail line isn't secure2. cabinets below server area don't close properly
  Repair equipment
• 1570 - Repeat Norge freezer in kitchen and upstairs freezer need defrosting.
  Defrost freezers.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution had 0 ppm chlorine, therefore dishes are not being sanitized.
  Until dish machine is properly sanitizing use 3-compartment sink for manual warewashing. Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F. Dish machine was repaired and chemical final rinse sanitization concentration was between 50-100 ppm (Cl.)
• 1790 - Microwave interior is in need of cleaning.
  Clean microwave interior.
• 1800 - The following non-food contact surfaces are in need of cleaning:1. Oven drip tray2. wire storage racks near handsink by server area3. exterior of microwave4. vent of keg cooler in bar area5. display refrigerator in attic area that is used for storage has mold growing on the interior.
  Clean all surfaces.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Dumpster enclosure littered with trash and debris.
  Maintain enclosure clean.
• 2830 - The base molding is damaged in the following areas:1. not sealed near the kitchen handsink near the wait station2. section missing and damaged in mop room area
  Repair base molding.
• 3020 - There is no soap at the bar handsink
  Provide soap for handwashing.
• 3030 - The paper towels were out in the following locations:1. men's room handsink2. both kitchen handsinks
  Keep paper towels stocked for hand drying.
• 3170 - The following areas of the physical facility are in need of repair:1. Holes in wall at walk in entrance2. tiles are missing in bar area floor3. threshhold plate to keg/storage room4. floor tile missing/chipped in keg storage room
  Repair areas of the physical facility so that they meet the standards of smooth, non-absorbent durable, and easily cleanable.
• 3180 - The following areas of the physical facility are in need of cleaning:1. Oven vent hood2. Floor under kitchen equipment needs minor cleaning, particularly close to the wall3. Numerous splatters and stains on kitchen walls and ceiling4. Ceiling vents in kitchen
  Clean areas of the physical facility.
• 3220 - Mops 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.

July 12, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Prep unit #1 cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in the beer cooler or freezers..
  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 - Broken/cracked tops on chest freezers.
  Repair the freezers.
• 1570 - Repeat Chest freezer iced up.
  Defrost the freezers to restore a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with 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.
• 1770 B - Ice maker has fungal growth.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Hood has dust in it.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the sandwich units not clean.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Air vent in men's room has deteriorated paint.
  Clean and repaint air vents as needed.
• 3180 - Repeat Physical structure in need of cleaning. SEE:1. Walls behind the dish machine.2. Air vent in restroom.
  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.

April 12, 2007 (Routine)

• 1570 - Repeat Ice build-up in freezers.
  Defrost freezers regularily.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, turn the blade and order a new one. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1800 - Repeat The nonfood contact surfaces of the equipment are not clean. SEE:1. Loboy dirty on exterior (CDI)2. Reach in freezer gasket dirty.3. Air vents on ice maker dusty.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Wall behind broiler 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.

January 09, 2007 (Routine)

• 1570 - Frost build up in freezer.
  Defrost freezer.
• 1770 C - Observed accumulations of food residue on the can opener.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surfaces of the equipment not clean. SEE:1. Face frame of walk in ref door.2. Handles of refrigerators, freezers and ovens.3. Exterior of stove, hood and freezer top.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Plumbing connections under the pre-rinse sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3090 - No exhaust fans in restrooms.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of odors.
• 3170 - Poor grade to drain at beer cooler.
  Fill the low places so water will run into floor drain.

September 22, 2006 (Routine)

• 0550 - In-use utensils improperly stored between use. Knives tucked between tabletops.
  Store knives in a cleanable location.
• 1150 - The nonfood contact surface of the dish rack is not designed or constructed to be easily cleanable.
  Remove the cardboard liner. The shelf is easily cleanable.
• 1320 - There was no temperature measuring device located in prep unit and salad ref.
  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 - Wait staff cabinet was observed in a state of disrepair and damaged.
  Repair the cabinet to restore a state of condition that allows for proper operation.
• 3080 - Repeat No light in prep unit.
  The Virginia Department of Health recognizes that themanufacturers of many models of refrigerators and freezers are not installing lighting inside these units. In lieu of lighting, the Virginia Department of Health will accept a written statement on letterhead, from the operator stating that the units will be emptied and the interior surfaces will be cleaned daily, then the food will be inspected before returning to the refrigerator.
• 3080 - Less than 50 foot candles of light was noted in the prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 3170 - Freezer room floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops 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.
• 3300 - Premises has accumulation of items in freezer room.
  Maintain the premise free of unneeded items. Sort, throw and neaten.

June 22, 2006 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) sage pesto 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.
• 1570 - The shelf under the slicer table is corroded.
  Sand and repaint the shelf or replace it. Also tend to the legs of table for cleaning and repair.
• 1770 B - Ice maker has fungal growth.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surfaces are not clean. SEE:1. Reach in freezer has frost build up.2. Juice dispenser lines and floor drain have residue. Potential for fruit flies.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
• 2350 ii - Urinal in men's room does not flush properly.
  Repair plumbing.
• 3080 - Less than 20 foot candles of light was noted in prep unit #1.
  Provide at least 20 foot candles inside equipment.The Virginia Department of Health recognizes that themanufacturers of many models of refrigerators and freezers are not installing lighting inside these units. In lieu of lighting, the Virginia Department of Health will accept a written statement on letterhead, from the operator stating that the units will be emptied and the interior surfaces will be cleaned daily.
• 3180 - Grease on floor behind stove..
  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.

April 28, 2006 (Routine)

• 0570 - Wiping cloths improperly stored between use. Left out on work table.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Improper methods used to thaw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Sandwich meats cold holding at improper temperatures 49 - 70 F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) potato salad etc in the refrigeration unit is not properly dated for disposition. Labeled with date prepared.
  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.
• 1550 - Caulking on back handsink is deteriorated.
  Recaulk the sink.
• 2580 - Repeat A condensate drain line servicing beer cooler was emptying liquid waste directly onto the floor of the bar.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 2650 - There is no refuse container at the back handsink.
  Provide trash can at each handsink.
• 2720 - Dumpster was open.
  Cover all waste containers when not in continuous use.
• 3030 - No disposable towels were provided at the hand washing lavatory in the men's restroom.
  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
• 3080 - Less than 10 foot candles of light was noted in the dry storage area upstairs.
  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.
• 3090 - Restroom ventilation is not sufficient to keep rooms free of excessive obnoxious odors.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat Hole in wall near men's restroom door.Broken floor tiles behind bar at floor drain.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 25, 2006 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service items observedon shelf by handsink unprotected from contamination.
  Install a splashguard on each side of the shelf.
• 2580 - A condensate drain line servicing beer cooler was emptying liquid waste directly onto the floor.
  Repair cooler and provide a drain line. Until repaired, continue to wipe as needed.
• 3080 - Repeat Less than 50 foot candles of light was noted in the hood area. Measured at 20 fc.
  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
• 3170 - Repeat Floor tiles broken at end of bar.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceiling air vents 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.
• 3220 - Mops 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 28, 2005 (Routine)

• 1570 - Door liner of upright freezer (Upstairs) is broken.
  Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the upright freezer is dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food prep and cooking area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Concentrate efforts on areas of slicing and cutting.
• 3170 - Physical structure is not maintained in good repair. SEE:1. Floor tiles at end of bar.2. Wall of stair well.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling vents in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 30, 2005 (Routine)

• 1580 - The cutting board along the prep unit is chipped. 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.
• 2000 - Repeat Clean dishes were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2830 - Floor wall juncture in upstairs storeoom is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking area. Measured at 30 fc.
  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
• 3090 - Repeat Ventilation is not sufficient to keep rest rooms free of obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat Physical structure is not maintained in good repair. Tape and paint peeling in women's rest room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor under fryers 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.

October 20, 2005 (Routine)

• 0550 - Ice scoop left handle down in ice.
  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.
• 0810 - The methods used for cooling were not adequate.
  Cold foods must be stored in ice up to depth of product. As interim, use time as public health control.
• 1570 - Shelf under work table corroded..
  Clean, scrape, sand and repaint with rust inhibiting paint.
• 1770 C - Ice maker has fungal growth.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surfaces of the equipment are not clean. SEE: 1. Underside of broiler table.2. Window fan.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2580 - Repeat A condensate drain line servicing keg cooler does not fully drain condensate.
  Provide a drain to floor drain or to an evaporation tray.
• 3080 - Repeat Less than 50 foot candles of light was noted in the prep and cooking area. Measured at 25 - 30 foot candles.
  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
• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. The restroom exhaust fans are not working.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of obnoxious odors, smoke and fumes
• 3170 - Tape peeling from ceiling of women's rest room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - Repeat Premises has accumulation of litter. Look behind the walkin refrigerator.
  Maintain the premise free of litter.

September 20, 2005 (Routine)

• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sour cream and ham in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1320 - Repeat Thermometers for ref and freezers not accesible.
  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. Must be easily visible and in warmest part of unit.
• 1550 - Repeat The pre-wash sink is not sealed to walls.
  Seal the unit to since it is exposed to spillage or seepage. Clean wall first, then securely anchor sink.
• 1570 - Repeat Liners of reach in freezers in a state of disrepair and damaged.
  Repair the liners 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, 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 slicer blade.
  Clean and sanitize these surfaces for food contact.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 1800 - Repeat The nonfood contact surfaces of the equipment is not clean. SEE:1. Drip trays of stove (CORRECTED DURING INSPECTION)2. Sides and top of pizza oven.3. Reach in freezers (spillage and frost build up)4. Door frame of walk in ref.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Pans and trays stored unprotected at the handsink.
  Store all utensils aways from splash areas.
• 2580 - Repeat A condensate drain line servicing keg coolerdoes not drain the cooler box.
  Repairthe condensate drain line to prevent liquid waste discharge onto the floor surface.
• 2720 - Repeat Dumpster was open.
  Cover all waste containers when not in continuous use.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Repeat Less than 50 foot candles of light was noted in the hood area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3180 - Repeat Physical structure in need of cleaning. SEE:1. Wall at pre-wash sink.
  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.

July 11, 2005 (Routine)

• 0060 - Critical Lack of a Certified Food Manager.
  At least one full-time employee must successfully complete an approved food safety/sanitation course and register with our office upon completion. Operator stated course to begin today.
• 0220 - Critical Repeat Personal beverages improperly stored.
  Store persnal beverages in a covered container with tight-fitting lid and BELOW food, equipment, utensils, linen and single-service.
• 0240 - Employee 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.
• 0430 - Shellfish removed from its original container and placed on display with no record keeping system in place to preserve the source identification.
  Use only 1 tagged or labeled container at a time when removing molluscan shellfish from its original container to place on display.
• 0440 - Critical The tags for the shellfish are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 0440 - Critical Inadequate record keeping system of shellfish tags.
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
• 0470 A 4 - Pan of food stacked on top of uncovered pan of food in the walk-in.
  Do not stack food on top of one another without proper food grade covers or lids.
• 0550 - Cups/non-handled utensils used to dispense food improperly stored in food.
  Provide handled-cups or handled-utensils that are non-breakable and store the handles out of food contents.
• 0610 - Food stored on walk-in cooler floor.
  Elevate food stock up off the floor (at least 6 inches).
• 0770 - Frozen foods not maintained frozen in upright homestyle freezer (upstair storage room).
  Ensure frozen food is maintained frozen. Advised operator to relocate food to walk-in refrigerator and use for immediate service (since foods maintained 33*-43*.
• 0820 - Critical Potato salad and breading not maintained at or below 45*.
  These items were discarded. Operator advised that as of March 1, 2007 ALL refrigeration equipment must be capable of holding at or below 41*. Breading that is not sifted at least once every 4 hours must be discarded.
• 0830 - Critical Cut melon, coleslaw, potato salad, and boiled eggs were not labeled with a use-by date once prepared.
  Label ready-to-eat food with a 4-day USE- by date (since walk-in holds at 45* or below) once prepared or containers are opened.
• 0840 - Critical At least 2 cartons of half and half and chicken salad were not discarded by the shelf date and use-by date (respectively).
  Discard expired ready-to-eat products by indicated date. Advised operator that fluid milk products that are ready-to-eat (as opposed to use an ingredients) must be labeled with a use-by date once opened.
• 1060 - Bare wood observed:-bar counter support-liquor shelves-outdoor bar soda boxes-men's restroom paper towel dispenser-in the area around the ice machine (sealant deteriorated)
  Recommend replacing wood components/supports with approved material that is NON-ABSORBENT, smooth, and easily cleanable. Seal the liquor shelves.
• 1320 - Repeat Bar low boy lacking thermometer (dairy products within).
  Provide a thermometer inside the unit where it is readily visible.
• 1400 - Liquid waste/condensate pooling inside the beer walk-in cooler, bar keg cooler, and kitchen make table refrigerator.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1470 - Repeat The three-compartment sink is lacking drainboards on each side.
  Provide approved drainboards on each side of the three-compartment sink or discuss alterior measures with our office for approval.
• 1550 - The following equipment are not properly sealed to the walls:-women's restroom handsinks-three-compartment sink-dirty dish drainboard-bar combination sink
  Seal the listed items to the walls since they are exposed to splash and seepage.
• 1570 - The following equipment are in poor repair:-contact paper lining window ledge adjacent to three-compartment sink-painted wood peeling at outside bar handsink support-outside bar countertop is peeling/corroded-lack of handle on the top unit of the make table-chest freezer lid upstairs-bar combo sink leg-restroom partitioners deteriorating-women's restroom door latches missing-interior surfaces are rusty in the beer cooler and bar keg cooler
  Properly repair/replace equipment components.
• 1580 - Multiple cutting boards in 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.
• 1600 - The compartment(s) of the 3-compartment sink and the dish machine doors are heavily soiled.
  Clean the sink compartment(s) and exterior surfaces of the dish machine: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1730 - Hollow-handled whisk observed on rack.
  Discard the whisk since the endcap is missing and the handle is no longer considered easily cleanable.
• 1750 - Manufacturer containers were observed reused for storage.
  Discontinue the reuse of manufacturer containers for storage. Provide approved reusable storage containers designed for your storage needs.
• 1770 B - The following food contact surfaces are not clean:-stock pots-pots and pans (carbon build-up)-can opener blade-interior surfaces of ice machine-one knife in knife rack
  Clean and sanitize these surfaces.
• 1800 - The non-food contact sufaces are not clean:-shelf below steam table-steam line inserts-interior of both upright freezers (spillage and ice build-up)-top of oven-stove top-stove drip tray-prep table tops (small and large)
  Thoroughly clean the listed surfaces as often as needed.
• 2000 - The following items are stored on the floor or not protected:-stock pots below oven-equipment on top of oven-cased single-service on storeroom floor-small clam shells on rack -single-service cups, straws, and napkins in outside bar
  All equipment, single-service, utensils, and linens must be stored protected (inverted or other approved method) and elevated up off the floor (at least 6 inches).
• 2580 - A condensate drain line servicing the walk-in cooler was emptying liquid waste directly onto the floor.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 2650 - Repeat Trash can lacking at kitchen and bar handsink.
  Provide small trash cans in the immediate areas of these handsinks.
• 2720 - Repeat Dumpster doors left open (unit is shared with neighboring facilities).
  Keep dumpster doors and lids closed when not in continous use.
• 2740 - Trash and litter were observed adjacent to the dumpster (unit is shared with neighboring facilities).
  The dumpster storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2790 - The indoor ceiling material located in the kitchen and upstairs storage room do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2790 - The indoor wall material (to include corkboard) located in kitchen and upstairs storage room do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2790 - Repeat The indoor floor material located in upstairs storage room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2890 - Cracked light lens observed in kitchen.
  Replace damaged light lens.
• 3080 - Repeat Lighting insufficient below hood.
  Lighting must be upgraded to at least 50 foot candles.
• 3080 - Repeat Lighting lacking inside refrigerators and freezers.
  When these units are replaced, they must be replaced with units that have sufficient installed lighting.
• 3170 - The following physical structures are in poor repair:-floor tiles in multiple areas of establishment (beer cooler room, kitchen, bar)-sewer cleanout cap missing (patio)-wall light switch and outlet covers missing in chemical room and to left of three-compartment sink-ceiling tile above walk-in has moisture damage-ceiling tiles missing/not in place in chemical storage room-wall partition/corner molding to right of kitchen handsink-holes in walls throughout kitchen and restrooms where equipment removed-wall above dirty dish drainboard is not smooth and easily cleanable due to poorly applied silicone patches-exhaust vent loose in food prep area
  Repair/replace components and maintain physical structures in good repair (smooth, easily cleanable, and non-absorbent).
• 3180 - The floors, walls, and ceilings in multiple locations of kitchen and bar are not maintained clean and also are stained.
  Maintain floors, walls, and ceilings clean.
• 3220 - Mops 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.
• 3260 - Personal belongings improperly stored with food, equipment, utensils, single-service, and linens in various areas.
  Designate approved areas for the storage of personal articles that are physically separate from food, equipment, utensils, linens, and single-service.
• 3270 - Fruit flies observed in multiple areas of kitchen but primarily in the area of the three-compartment sink.
  Contact licensed pest control operator to discuss methods of control and detailed cleaning needed.
• 3290 - Cleaning/maintenance equipment noted to be stored in such a way that it is contaminating food and non-food contact surfaces in the kitchen; there is a lack of hook, hanger, or utility organizer bar for proper storage.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. Advised operator to install approved hook, rack, hanger, or organizer.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Corrected During Inspection Critical Insectide stored with general chemicals.
  Store approved insecticides PHYSICALLY separate from general chemicals.
• 3340 - Critical Sterno improperly stored with food and food equipment.
  Store sterno physically separate and lower from food contact surfaces (including equipment) and single-service.
• 3340 - Corrected During Inspection Critical Dish soap stored on top of dish machine.
  Dish soap relocated. Do not store chemicals on equipment.
• 3360 - Critical The Hot Shot insecticides are not being used in accordance with law or the manufacturer's use directions.
  These insecticides are for HOME USE ONLY. Approved insecticides must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

May 17, 2005 (Routine)

• 0220 - Corrected During Inspection Critical The kitchen personnel have personal beverages stored on food contact surfaces where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store beverages so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0480 - Repeat Incorrectly labeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Repeat Lemons stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1550 - The utility sink under bar is not sealed to walls.
  Seal the unit to walls since it is exposed to spillage or seepage.
• 1570 - Repeat Several items in a state of disrepair and damaged. SEE:1. Cabinet door with paper towels falling off hinges.2. No stoppers in three compartment sink.3. Dish machine leaks during cycle.
  Repair the items 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.
• 1570 - Wait staff counter top in a condition that prevents necessary maintenance and easy cleaning.
  Repair the counter 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Unused slicer not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat The door gasket of the small ref in kitchen is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1800 - The nonfood contact surfaces are not clean, SEE:1. Air filters on ice machine.2. Top of Blodgett oven.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - The 3 compartment sink basins are slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2890 - Repeat Light bulb in hood not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen hood area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3080 - Less than 20 foot candles of light was noted in the bar work area.
  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
• 3170 - Some broken floor tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceiling and ceiling vents 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 22, 2005 (Follow-up)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1320 - There was no temperature measuring device located in the prep unit or bev case with milk.
  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.
• 1350 - The temperature measuring device for the warewashing machine is not accurate.
  Provide an accurate thermometer at the wash compartment so employees can routinely monitor the water temperature.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1470 - There are no drainboards on the three compartment sink
  Provide drainboards or mobile carts.
• 1570 - Shelves in dry store upstairs are cooroded..
  Repair the shelves 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the prep unit damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - The can opener blade is rusted, dull and dirty.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1800 - Repeat The nonfood contact surfaces of the equipment have accumulations of grime and debris. See:1. Drip trays of stove.2. Ice build up in chest freezer.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2010 - Clean linen left on floor of dry store room.
  Store clean linen on clean shelves or in cabinets.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at all hand sinks.
• 2720 - Dumpster was open.
  Cover all waste containers when not in continuous use.
• 2790 - The indoor floor material located at upstairs storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2890 - Light bulbs in back work area and walk in ref not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the bar area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3080 - Less than 50 foot candles of light was noted in the slicer, cooking area and work table.
  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
• 3170 - Physical structure is not maintained in good repair. See:1. Holes in wall at dish wash station.2. Emergency lite over stairwell does not work.3. Ceiling tiles that are stained or deteriorated
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat @Physical structure in of cleaning. See:2. Ceiling and vents in kitchen
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3300 - Premises has accumulation of clutter.
  Maintain the premise free of clutter.

February 04, 2005 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Pan of potatoes in walk in not covered.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Box of lettuce set on floor of walk in ref.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) food 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 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 - There was no temperature measuring device located in the prep unit or bev case with milk.
  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.
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. Must be installed where it is visible to operator.
• 1470 - Repeat There are no drainboards on the three compartment sink
  Provide drainboards or mobile carts.
• 1570 - Repeat The can opener blade is rusted, dull and dirty.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - Repeat The door gasket of the prep unit damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Shelves in dry store upstairs are cooroded..
  Repair the shelves 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 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 100 F.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Corrected During Inspection Repeat Observed accumulations of fungal growth in icde maker.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Iced tea spigots.2. Hood system and filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surfaces of the equipment have accumulations of grime and debris. See:1. Drip trays of stove.2. Ice build up in chest freezer.3. Dish machine.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2010 - Clean linen left on floor of dry store room.
  Store clean linen on clean shelves or in cabinets.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at all hand sinks.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2720 - Dumpster was open.
  Cover all waste containers when not in continuous use.
• 2790 - The indoor floor material located at upstairs storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2890 - Repeat Light bulbs in back work area and walk in ref not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the bar area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Repeat Less than 50 foot candles of light was noted in the slicer, cooking area and work table.
  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
• 3090 - Ventilation is not sufficient to keep restrooms free of excessive obnoxious odors. Fans onop in both restrooms.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat Physical structure is not maintained in good repair. See:1. Holes in wall at dish wash station.2. Emergency lite over stairwell does not work.3. Ceiling tiles that are stained or deteriorated
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat @Physical structure in of cleaning. See:1. Ceiling and vents in rest rooms2. Ceiling and vents in kitchen3. Walls at dish machine area.4. Walls around handsink area.5. Floors under equipment.6. Floors of walk in ref.
  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.
• 3220 - Mops 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.
• 3240 - Handwashing facilities are unclean and not maintained. See:1. Caulking at back of kitchen handsink.2. Cleanliness of kitchen handsink.3. Security of utility sink/handsink at bar.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3300 - Repeat Premises has accumulation of clutter.
  Maintain the premise free of clutter.
• 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning compounds must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 09, 2004 (Routine)

• 0220 - Critical An employee was drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0610 - Cases of soda syrup was stored on the floor upstairs.
  Store all food at least 6" above the floor.
• 0790 - Improper methods used to thaw meat - beef thawing in a bucket of water at the 3-compartment sink.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0840 - Critical A container of ham and a container of sliced cheese were kept beyond the use-by date.
  Potentially-hazardous ready-to-eat food may only be kept for four days.
• 1060 - Cardboard was used to line the shelf under the coffee cups.
  Do not line shelves with absorbant materials.
• 1470 - The 3-compartment sink does not have drainboards.
  Install drainboards.
• 1570 - Some of the freezers were in need of defrosting.
  Defrost the freezers.
• 1570 - The can opener and base were corroded.
  Remove corrosion or replace.
• 1570 - The drain tube was missing from the drink gun holster at the bar.
  Replace the missing drain tube.
• 1570 - The upstairs storage shelves were corroded.
  Remove corrosion or replace the shelves.
• 1570 - Repeat The prep refrigerator door gaskets were damaged.
  Replace the damaged gaskets.
• 1580 - Some of the cutting boards were excessively scored / grooved.
  Replace the cutting boards.
• 1720 - There were no test strips for sanitizer.
  Provide test strips.
• 1770 B - The following were not clean:1) slicer2) can opener3) utensil storage pans4) three compartment sink
  Clean and sanitize.
• 1800 - The following were not clean:1) bottom of the freezer2) bottoms of beer coolers 3) under the steam table4) hood filters5) under the microwave6) top of dishmachine7) spice storage pan
  Clean and maintain.
• 2740 - Repeat The dumpster pad was not clean.
  Clean and maintain.
• 2810 - The upstairs stock room floor, walls and ceiling were not finished to be smooth and easily cleanable.
  Finish the floor, walls and ceiling to be smooth and easily cleanable.
• 2890 - The back light fixture was not shielded.
  Shield the light.
• 3080 - The back light was out.
  Repair.
• 3170 - Repeat The FRP paneling was loose at the mop sink.
  Resecure the paneling.
• 3170 - The caulk behind the sinks in the lady's restroom was deteriorated.
  Recaulk the sinks.
• 3170 - Repeat The electrical junction box in the walk-in was not covered.
  Cover the junction.
• 3170 - The corner cap was missing from the wall corner beside the hand sink.
  Replace the corner cap.
• 3170 - Repeat The ceiling tiles were worn and discolored in the kitchen.
  Paint or replace the tiles. (Any new tiles must be smooth, easily cleanable).
• 3180 - The ceiling was not clean in the back of the kitchen.
  Clean and maintain.
• 3180 - The floor was not clean under equipment.
  Clean and maintain.
• 3180 - The walls were not clean in areas.
  Clean and maintain.
• 3300 - A radio was observed on top of clean plates.
  Remove unnecessary items from the kitchen.
• 3340 - Critical Repeat A can of sterno-type fuel was stored on a shelf with Ziploc bags.
  Properly store fuel to prevent contamination of supplies.

November 09, 2004 (Routine)

• 0220 - Critical An employee was observed drinking from an open container in the kitchen.
  There should be no open employee beverages in the kitchen.
• 0610 - Cased soda syrup was stored on the floor upstairs.
  Store all food at least 6" above the floor.
• 0790 - Meat was observed thawing in a container of water at the 3-compartment sink.
  Thaw meat in one of the following ways:- under running water- in a refrigerator- in a microwave oven - as part of cooking
• 0840 - Critical A container of ham and a container of cheese were both beyond their use-by date.
  Discard.
• 1060 - Cardboard was used to line the shelf under coffee cups.
  Remove cardboard. Do not line shelves with absorbant materials.
• 1470 - The 3-compartment sink does not have drainboards.
  The 3-compartment sink should have dual drainboards.
• 1550 - The caulk was deteriorated behind the sinks in the ladies restroom
  Recaulk the sinks.
• 1570 - The drain tube was missing from the bar drink gun holster.
  Replace the drain tube.
• 1570 - The upstairs shelves were corroded.
  Remove corrosion or replace the shelves.
• 1570 - Some of the freezers had ice build-up and needed defrosting.
  Defrost the freezers.
• 1570 - Repeat The gaskets on the prep. refrigerator were damaged.
  Replace the gaskets.
• 1570 - The can opener and base were corroded.
  Remove corrosion or replace.
• 1580 - Some of the cutting boards were excessively scored / grooved.
  Replace the scored / grooved boards.
• 1600 - The 3-compartment sink was not clean.
  Clean and maintain. Sanitize before use for food prep.
• 1720 - There were no chlorine test strips to measure sanitizer levels at the dish machine.
  Provide chlorine test strips.
• 1770 B - Repeat The following were not clean:- meat slicer- can opener- utensil storage pans
  Properly clean and maintain.
• 1800 - The following were not clean:- bottom of the freezer- bottoms of beer coolers- shelf under the steam table- hood and filters- shelf under the microwave- top of the dishmachine- spice storage pan
  Clean and maintain.
• 2660 - There was no covered trash can for the ladies restroom.
  Provide a covered trash can.
• 2740 - Repeat The dumpster area was not clean.
  Clean and maintain.
• 2890 - The back light was not properly shielded.
  Shield the light.
• 3080 - The back light was out.
  Repair the light.
• 3170 - The FRP paneling was loose at the mop sink.
  Resecure the FRP paneling.
• 3170 - The electrical junction box in the walk-in was open / not covered.
  Cover the electrical junction box.
• 3170 - The corner cap was missing from the wall beside the hand sink.
  Replace the corner cap.
• 3170 - The ceiling tiles were discolored or stained in many areas.
  Replace discolored tiles.
• 3180 - The walls were not clean in areas.
  Clean and maintain.
• 3180 - The floor was not clean, esp. under kitchen equipment.
  Clean and maintain.
• 3180 - The ceiling was not clean in areas.
  Clean and maintain.
• 3300 - A radio was placed on top of clean plates in the kitchen.
  The radio may not be stored with food or equipment.
• 3340 - Critical Repeat A can of sterno-type fuel was stored with Ziploc bags in the back of the kitchen.
  Properly store fuel.

July 28, 2004 (Follow-up)

• 2890 - The walk-in light was not shielded.
  Shield the bulb or replace with a shatterproof bulb.
• 1150 - The wood shelf supports in the back of the kitchen were not painted.
  Paint the supports.
• 1150 - The soda syrup shelves in the outside bar were not painted.
  Paint the shelves.
• 3170 - The electrical outlet in the back of the kitchen had a damaged, improperly sized cover.
  Replace the cover with a correctly sized cover.
• 3170 - The electrical junction for the walk-in light was not covered.
  Install a cover.
• 3170 - The FRP paneling was loose at the mop sink.
  Resecure the FRP paneling.
• 3170 - The kitchen ceiling tiles were worn and discolored.
  Replace the ceiling tiles.
• 3080 - There is no light in the prep refrigerator.
  Any new refrigeration units must be equipped with a light.
• 2740 - The dumpster area was not clean.
  Clean and maintain.
• 2930 - Repeat There was a large gap under the back door.
  Repair the door so that it is tight fitting with no gap. Advised by manager that a new weather strip will be installed today.
• 1570 - Repeat The prep. refrigerator door gaskets were in poor repair.
  Replace the gaskets.
• 1570 - Repeat The shelf under the back table was corroded.
  Remove corrosion.
• 1570 - The pot and pan rack above the 3-compartment sink had fallen off of the wall.
  Repair or replace.
• 0570 - Damp wiping cloths were not stored in sanitizer between uses.
  Provide sanitizer for wiping cloth storage.
• 3340 - Critical Repeat A bottle of bleach was stored on the back shelf with clean equipment.
  Properly store bleach.

July 15, 2004 (Routine)

• 0830 - Critical Repeat A large container of pasta salad in the walk-in refrigerator was not dated for disposition.
  Label all ready-to-eat foods with a use by date not to exceed 4 days if kept at 41*-45* or 7 days if kept below 41*.
• 2930 - There was a large gap under the back door.
  Repair the door so that it is tight fitting with no gap.
• 0760 - Critical Potentially hazardous foods were being reheated on the steam table.
  Potentially hazardous foods must be QUICKLY reheated to at least 165* and then be held at 140* or above. Reheat on the stove or in the microwave.
• 0550 - A plate was used to dispense bulk flour.
  Provide a utensil with a handle to dispense flour.
• 3270 - Critical Fruit flies were observed in the bar and in the room with the keg cooler.
  Eliminate fruit flies from establishment.
• 3290 - A cleaning brush was stored on top of the pizza oven with food equipment.
  Properly store cleaning equipment.
• 1570 - Several food containers had cracked lids.
  Replace the cracked lids.
• 1570 - Repeat The prep. refrigerator door gaskets were in poor repair.
  Replace the gaskets.
• 1570 - The shelf under the back table was corroded.
  Remove corrosion.
• 1320 - There was no thermometer in the salad prep. refrigerator.
  Provide a thermometer.
• 2890 - Repeat The walk-in light was not shielded.
  Shield the bulb or replace with a shatterproof bulb.
• 0480 - Repeat A container of flour was not labeled.
  Label the container of flour.
• 1150 - The wood shelf supports in the back of the kitchen were not painted.
  Paint the supports.
• 1150 - The soda syrup shelves in the outside bar were not painted.
  Paint the shelves.
• 3170 - The electrical outlet in the back of the kitchen had a damaged, improperly sized cover.
  Replace the cover with a correctly sized cover.
• 3170 - The electrical junction for the walk-in light was not covered.
  Install a cover.
• 3170 - The FRP paneling was loose at the mop sink.
  Resecure the FRP paneling.
• 3170 - The kitchen ceiling tiles were worn and discolored.
  Replace the ceiling tiles.
• 3340 - Critical Repeat A spray bottle of cleanser was stored in the back window sill with food equipment.
  Properly store cleansers.
• 3180 - Repeat The floor was not clean in many areas, esp. the walk-in, utility room and under equipment.
  Clean and maintain.
• 3180 - The walls were not clean in areas, esp. behind dishmachine and ice machine.
  Clean and maintain.
• 3180 - The restroom ceiling was dust around the vent.
  Clean and maintain.
• 2310 - Critical Utensils were observed in the kitchen hand sink.
  The hand sink may not be used for any purpose other than hand washing.
• 1770 B - Several food containers were observed with old labels still attached.
  Thoroughly clean food containers to remove old labels.
• 1770 B - The can opener was not clean.
  Clean the can opener more frequently.
• 1770 B - The slicer was not clean.
  Disassemble and clean the slicer after each use.
• 1770 B - The exterior ice bin was not clean, esp. under chill plate.
  Clean and sanitize before use (only used on weekends).
• 1770 C - The spice storage tray was not clean.
  Clean and maintain.
• 1800 - The following were not clean:1. top of pizza oven2. shelves under ovens3. shelves under tables.4. bottom of convection oven5. vent hood6. shelf under grill7. refrigerator evaporator pan.
  Clean and maintain.
• 3080 - Three of the lights in the kitchen were not working - light too dim in prep areas (<50fc).
  Repair the lights to provide sufficient light.
• 3080 - There is no light in the prep refrigerator.
  Any new refrigeration units must be equipped with a light.
• 3210 - Critical The mop and mop bucket were observed in the 3-compartment sink.
  The use of the 3-compartment sink for cleaning of mops is prohibited. Use the mop sink.
• 2000 - Single service items were left out at the outside bar.
  Store single service items in a protected manner.
• 2720 - Repeat The dumpster lid was left open.
  Keep the lid closed.
• 2740 - Repeat The dumpster area was not clean.
  Clean and maintain.

March 09, 2004 (Routine)

• 3330 - Critical A spray bottle of cleanser was not labeled (located under the 3-compartment sink).
  Label all spray bottles.
• 3340 - Critical Cans of sterno-type fuel were stored beside straws in the closet beside the bar.
  Properly store fuel.
• 1800 - The base of the can opener was not clean.
  Clean and maintain.
• 1800 - The bottoms of the keg coolers were not clean.
  Clean and maintain.
• 1770 B - The freezer door and bottom were not clean.
  Clean and maintain.
• 1770 B - The drink gun at the bar was not clean.
  Clean and sanitize.
• 3260 - Employee belongings were observed on the back prep. shelf.
  Properly store employee belongings.
• 3480 - First aid supplies were stored with single service items.
  Store first aid supplies in a marked container that is separate from single service supplies.
• 1570 - Some of the aluminum pots were dented.
  Replace dented pots.
• 1570 - The door gaskets on the prep refrigerator were in poor repair.
  Replace the door gaskets. ( on order)
• 1570 - The caulk behind the sinks was deteriorated.
  Recaulk behind the sinks.
• 0830 - Critical Two containers of shredded cheese and one container of chicken salad were not labeled with a use by date.
  Label all ready-to-eat potentially hazardous foods with a use by date not to exceed 4 days (7 days if kept at 41* or below).
• 0550 - Knives were stored in the gap between the cutting board and the prep refrigerator.
  Do not store knives in the gap.
• 2720 - Repeat The dumpster doors were left open.
  Keep the dumpster doors closed.
• 1320 - There were no thermometers in the prep refrigerator or the bar cooler with dairy products.
  Provide a thermometer for each refrigerator.
• 1470 - Repeat The 3-compartment sink does not have drain boards.
  The 3-compartment sink should have dual drain boards.
• 0480 - A container of flour was not labeled.
  Label the container.
• 2660 - Repeat There was no covered trash receptacle in the women's rest-room.
  Provide a covered receptacle.
• 2740 - The dumpster area was not clean.
  Clean and maintain.
• 3180 - The floor was not clean under some equipment in the kitchen and the bar.
  Clean and maintain.
• 3240 - One of the hand sinks in the rest-room did not have a faucet knob.
  Replace the missing knob.

November 18, 2003 (Routine)

• 0070 - The certified food manager's certificate has expired.
  Renew the certificate.
• 1800 - The bottoms of the beer coolers were not clean.
  Clean and maintain.
• 1800 - The oven bottom was not clean.
  Clean and maintain.
• 1800 - The fryer cabinet was not clean.
  Clean and maintain.
• 1800 - The shelf under the pizza oven was not clean.
  Clean and maintain.
• 1800 - The door shelves and bottom of the small kitchen freezer were not clean.
  Clean and maintain.
• 1150 - A piece of card board was used to line a wire shelf.
  Do not use card board as a liner. It is absorbent and not easily cleanable.
• 3080 - Repeat Two lights in the kitchen were not working properly.
  Repair the lights.
• 2930 - The screen in the back window was torn.
  Repair or replace the screen.
• 2890 - The light above the walk-in door was not shielded.
  Install a light shield or a shatterproof bulb.
• 3180 - The wall behind the scrap sink was dusty.
  Clean the wall.
• 1570 - The interior of the upstairs freezer door was damaged.
  Repair the door.
• 1570 - Some of the wire racks upstairs were corroded.
  Remove corrosion.
• 1570 - The lid of the soap dispenser in the ladies rest-room was broken.
  Replace the lid.
• 1570 - The electrical junction box in the walk-in was not covered.
  Replace the cover.
• 2720 - Repeat The dumpster door was open.
  Keep the dumpster door closed.
• 2660 - The ladies rest-room trashcan was not covered.
  Provide a covered trashcan.
• 2740 - The dumpster area was not clean.
  Clean and maintain the dumpster area.