August 13, 2009 (Follow-up)

• 0830 - Corrected During Inspection Critical Repeat A container of food prepared four days ago does not bear a date mark.
  Mark the date on foods prepared in greater than 24 hour portions to indicate a maximum holding period of seven days, including the date of preparation.
• 0840 - Corrected During Inspection Critical A container of food is marked with a date that indicated that the food should have been discarded nine days ago.
  Promptly discard foods that have reached the end of their seven day holding period.

July 30, 2009 (Routine)

• 0160 - Corrected During Inspection Critical A food service worker was observed failing to wash their hands after from an outdoor break before handling the food..
  Instruct food service workers to wash their hands after engaging in activities that contaminate the hands.
• 0450 - Corrected During Inspection Critical Bare hand contact with ready-to-eat foods observed.
  Instruct employees to handle ready-to-eat foods with gloves, tongs, deli paper, spatulas or other suitable utensils.
• 0810 - Repeat Multiple foods are tightly covered while cooling.
  If protected from overhead contamination cooling foods may be loosely covered or uncovered to facilitate heat transfer.
• 0830 - Corrected During Inspection Critical Repeat Multiple foods bear date marks that indicate the discard date for a previous use of the container.
  Mark the date on foods prepared in greater than 24 hour portions to indicate a maximum holding period of seven days, including the date of preparation.
• 1630 - Corrected During Inspection No soap provided for the dish machine.
  Provide soap for use with the dish machine.
• 1690 - Repeat The pressure during the sanitize rinse of the dish machine is 10 psi.
  Adjust the machine to provide a pressure of 20 +/- 5 psi during the sanitize rinse.
• 1770 A - Critical Repeat The can opener blade is soiled to the sight and touch.
  Clean and sanitize this surface for food contact.
• 1780 - Critical Knives are not sanitized after being brought into the facility before use.
  Sanitize utensils when contamination may have occurred.
• 1900 - Critical Wares cycled through the high temperature dish machine are not reaching utensil surface temperatures of 160F.
  Discontinue use of the dish machine and manually wash, rinse and sanitize wares prior to repair of the dish machine.
• 3180 - Repeat Floors under assorted equipment and floors in the walk-in cooler are noted in need of cleaning.
  Clean these areas and increase the regular cleaning frequency.
• 3380 - Corrected During Inspection Critical Fragrance added bleach is provided for use as a sanitizer.
  Provide plain, unscented bleach for use as a sanitizer, chemical sanitizers shall meet the requirements specified in 40 CFR 180.940

October 23, 2008 (Follow-up)

• 1510 - Repeat There is no food temperature measuring device available for use in the facility/the new thermometer is not designed to measure temperatures below 50F.
  Provide food temperature measuring devices for use in monitoring food temperatures.
• 1690 - Repeat The pressure during the rinse cycle in the warewashing machine is less than 15 psi.
  Discontinue use of the warewashing machine until it is repaired to provide a pressure of 20 +/- 5 psi during the sanitizing rinse.
• 2930 - Repeat The back door is not tight fitting.
  Repair or replace the back door.
• 3180 - Repeat Additional cleaning is needed at the warewashing station and the mop sink.
  Clean these areas and increase the regular cleaning frequency.

October 09, 2008 (Routine)

• 0810 - Tightly covered foods are placed in the walk-in cooler to cool. Cooked roast is not placed in a container to facilitate cooling.
  Cool cooked potentially hazardous foods by using one or more of the following methods: placing food in shallow pans, separating food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient or other effective methods.
• 0830 - Corrected During Inspection Critical Repeat There is food in the walk-in cooler that does not bear a date mark.
  Mark the date on foods made in greater than 24 hour portions with a date that reflects the maximum seven day holding period.
• 1510 - There is no food temperature measuring device available for use in the facility.
  Provide food temperature measuring devices for use in monitoring food temperatures.
• 1690 - Repeat The pressure during the rinse cycle in the warewashing machine is less than 15 psi.
  Discontinue use of the warewashing machine until it is repaired to provide a pressure of 20 +/- 5 psi during the sanitizing rinse.
• 1770 A - Critical Repeat The can opener blade is in need of cleaning.
  Wash and sanitize this surface for food contact.
• 2310 - Corrected During Inspection Critical The handwashing lavatory at the bar is blocked.
  Provide access to each handsink at all times.
• 2930 - Repeat The back door is not tight fitting.
  Repair or replace the back door.
• 3030 - No paper towels are provided in the employee restroom.
  Provide a supply of paper towels at each handsink at all times.
• 3180 - Additional cleaning is needed at the warewashing station and the mop sink.
  Clean these areas and increase the regular cleaning frequency.
• 3250 - Toilet room door is left open.
  Keep toilet room doors closed except during cleaning and maintenance.
• 3340 - Corrected During Inspection Critical Chemicals are stored in close proximity to beverages at the bar.
  Store chemicals below and away from food.

March 27, 2008 (Follow-up)

• 1680 - Critical Repeat The water temperature at rack level in the high temperature ware wash machine was below the minimum allowable level of 160°F. The maximum temperature registering thermometer read 159.4°F, 158.9F .
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1690 - Repeat The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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.
• 2350 ii - Repeat The water supply outlet at the three compartment sink in the kitchen is in poor repair.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - Repeat Plumbing connections under the warewashing machine and the three compartment sink at the bar sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2930 - Repeat The back door of the establishment is not tight fitting.
  Some weather-stripping has been added, install additional weather-stripping to close the gaps at the bottom and top of the door.

March 21, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food with their bare hands. Bare hand contact with lemons for use in beverages.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Repeat Uncovered soups in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses. A scoop is stored with the handle touching the food.
  Store in-use utensils or dispensing utensils in one of the following manners: In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.
• 0820 A 2 - Critical Garlic in oil cold holding at improper temperatures
  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.
• 0820 A 2 - Critical Stew at 44Fcold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
• 1100 - The food contact surface of the masking tape used to repair the food processor bowl is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the food processor bowl to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1570 - Repeat Unused or non-functioning beverage cooler not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1680 - Critical The water temperature at rack level in the high temperature ware wash machine was below the minimum allowable level of 160°F. The maximum temperature registering thermometer read 157.8°F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1690 - Repeat The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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 Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2200 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level at the three vat sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Tighten the loose connection at the faucet to raise the supply outlet above flood level.
• 2350 ii - Repeat Plumbing connections under the warewashing machine and the three compartment sink at the bar sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - Repeat The water supply outlet at the three compartment sink in the kitchen is in poor repair.
  Plumbing systems and components shall be maintained in good repair.
• 2930 - Repeat The back door of the establishment is not tight fitting.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3020 - Soap was not provided at the hand washing lavatory in the employee restroom.
  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.
• 3070 - Toilet tissue was not present at the toilet in the employee restroom.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand at each toilet.
• 3200 - Fan guards in the walk-in cooler are not being cleaned
  Clean the fan guards so they are not a source of contamination by dust, dirt and other materials

December 12, 2007 (Follow-up)

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE salads.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Gravy at 44.8 degrees cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Repeat Unused or non-functioning beverage cooler and home standard cooler not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat The door to the walk-in freezer does not close properly.
  Repair the walk-in freezer door.
• 1570 - Repeat The mechanical warewashing machine reached proper sanitization temperatures after being cycled at least one dozen times.
  Repair, replace or adjust the booster heater and/or mechanical warewashing machine as needed so that proper sanitization temperatures are reached more quickly.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The maximum temperature observed during the rinse cycle did not meet the manufacturers requirement of 180 degrees.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI. The pressure observed was 14 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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 - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: various food containers stored soiled.
  Clean and sanitize these surfaces for food contact.
• 2930 - Repeat The back door of the establishment is not tight fitting. Finish installing the new weather-stripping.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

November 29, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - A large contained of a unidentified white food is unlabeled
  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.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Utensils stored in 90 degree water.
  Store in-use utensils or dispensing utensils in the following manners: In a container of water if the water is maintained at a temperature of at least 140F.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Bread is stored in a container that is not made from food grade plastic, cut produce is stored in t-shirt bags.
  Protect food from miscellaneous sources of contamination.
• 0830 - Critical The prepared ready-to-eat (RTE) meat dishes 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 mechanical warewashing machine reached proper sanitization temperatures after being cycled at least one dozen times.
  Repair, replace or adjust the booster heater and/or mechanical warewashing machine as needed so that proper sanitization temperatures are reached more quickly.
• 1570 - The door to the walk-in freezer does not close properly.
  Repair the walk-in freezer door.
• 1570 - Unused or non-functioning beverage cooler and home standard cooler not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1630 - Corrected During Inspection No detergent was provided for the mechanical warewashing machine.
  Supply detergent to the machine for effective cleansing of equipment and utensils prior to rinsing and sanitization.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of assorted foods
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: various food containers stored soiled.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade, the ice bin.
  Clean and sanitize these surfaces for food contact.
• 1800 - The floor and walls of the walk- in cooler has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Plumbing connections under the warewashing station are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2930 - Repeat The back door of the establishment is not tight fitting.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bar.
  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.
• 3170 - There is a hole in the ceiling near the ventilation hood.
  Repair the hole.
• 3170 - Repeat There are damaged and missing wall tiles in the warewashing area.
  Repair the wall.
• 3170 - Repeat Many floor tiles in the warewashing area are cracked.
  Repair or replace the floor tiles.
• 3180 - Repeat Floors underneath equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mop 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.
• 3250 - Repeat The door to the employee toilet room is left open.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 3330 - Critical Working containers of sanitizer are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3380 - Corrected During Inspection Critical The concentration of the bleach water used in place of sanitizer is at such a high concentration that the test strip is bleached out rapidly.
  When using chlorine as a sanitizer ensure that the concentration is between 50 and 100 parts per million.

August 30, 2007 (Follow-up)

• 1060 - Repeat There is duct tape wrapped around a hose underneath the dishwasher.
  Remove the tape and repair the equipment as needed. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1060 - Repeat The veneer had come off of the side of a food prep table. This surface is not smooth or easily cleanable.
  Repair or replace the table.
• 1570 - Repeat The beige home standard cooler is holding at 55 degrees.
  Repair or replace this cooler.
• 1570 - Repeat The door to the walk-in freezer does not close properly.
  Replace the latch on the door to the walk-in freezer to complete the repair.
• 1570 - Repeat The Vulcan oven was observed with a hole in the control panel.
  Repair the oven or cover the hole with a material that is smooth and easily cleanable.
• 2040 - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 2280 - Critical Repeat There is not a properly functioning handwash lavatory at the bar area, preventing routine handwashing by food workers.
  Repair the handwashing lavatory at the bar area as to allow convenient use by food workers. Food service workers must be able to wash their hands in all food preparation and dispensing areas. Discontinue use of this area as a food dispensing area until this handwashing lavatory is repaired.
• 2890 - Repeat Light bulbs in kitchen are partially shielded by a broken plastic cover.
  Properly shield or replace light bulbs with a coated or shatter-resistant bulbs.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door an d screen door are not tight fitting.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screens in the windows in the dishwashing area are in poor repair and do not protect against the entry of insects or rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat Many floor tiles in the warewashing area are cracked.
  Repair the hole in the wall.
• 3170 - Repeat There is a hole in the floor in the bar area allowing the entry of insects and the accumulation of moisture.
  Repair the hole in the floor.
• 3180 - Repeat Floors under equipment in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Corrected During Inspection Repeat Mop 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.

July 05, 2007 (Follow-up)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Used wiping cloths are stored on the counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Repeat Creamer cold holding at improper temperatures in the home-standard cooler that is holding at 48 degrees.
  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.
• 1060 - Repeat There is duct tape wrapped around a hose underneath the dishwasher.
  Remove the tape and repair the equipment as needed. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1060 - Repeat The veneer had come off of the side of a food prep table. This surface is not smooth or easily cleanable.
  Repair or replace the table.
• 1570 - Repeat The beige home standard cooler that was installed as a replacement of the white home standard cooler that was not functioning during the most recent routine inspection is not holding food temperatures of 41 or below.
  Repair or replace this cooler.
• 1570 - Repeat The door to the walk-in freezer does not close properly.
  Replace the latch on the door to the walk-in freezer to complete the repair.
• 1570 - Repeat The Vulcan oven was observed with a hole in the control panel.
  Repair the oven or cover the hole with a material that is smooth and easily cleanable.
• 1750 - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of foods stored in the walk-in cooler.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2040 - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 2280 - Critical Repeat There is not a properly functioning handwash lavatory at the bar area, preventing routine handwashing by food workers.
  Repair the handwashing lavatory at the bar area as to allow convenient use by food workers. Food service workers must be able to wash their hands in all food preparation and dispensing areas. Discontinue use of this area as a food dispensing area until this handwashing lavatory is repaired.
• 2890 - Repeat Light bulbs in kitchen are partially shielded by a broken plastic cover.
  Properly shield or replace light bulbs with a coated or shatter-resistant bulbs.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door an d screen door are not tight fitting.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screens in the windows in the dishwashing area are in poor repair and do not protect against the entry of insects or rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat Many floor tiles in the warewashing area are cracked.
  Repair the hole in the wall.
• 3170 - Repeat There is a hole in the floor in the bar area allowing the entry of insects and the accumulation of moisture.
  Repair the hole in the floor.
• 3180 - Repeat Floors under equipment in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mop 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.
• 3250 - Corrected During Inspection Repeat Toilet room doors are being kept open. The door to the employee toilet room is left open when the toilet room is not in use.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

June 13, 2007 (Follow-up)

• 0450 C - Corrected During Inspection Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 A 4 - Repeat Assorted produce in the walk-in cooler is uncovered.
  Store food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between use. Used wiping cloths are stored on the counter or in water with a high concentration of bleach.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Repeat Creamer cold holding at improper temperatures in the non-functioning cooler.
  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.
• 1060 - Repeat There is duct tape wrapped around a hose underneath the dishwasher.
  Remove the tape and repair the equipment as needed. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1060 - Repeat The veneer had come off of the side of a food prep table. This surface is not smooth or easily cleanable.
  Repair or replace the table.
• 1570 - Repeat The beige home standard cooler that was installed as a replacement of the white home standard cooler that was not functioning during the previous inspection is not working.
  Repair or replace this cooler.
• 1570 - Repeat The door to the walk-in freezer does not close properly.
  Repair the door to the walk-in freezer.
• 1570 - Repeat The Vulcan oven was observed with a hole in the control panel.
  Repair the oven or cover the hole with a material that is smooth and easily cleanable.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of foods stored in the walk-in cooler.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2040 - Repeat Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 2280 - Corrected During Inspection Critical Repeat There is not a properly functioning handwash lavatory at the bar area, preventing routine handwashing by food workers.
  Repair the handwashing lavatory at the bar area as to allow convenient use by food workers. Food service workers must be able to wash their hands in all food preparation and dispensing areas. Discontinue use of this area as a food dispensing area until this handwashing lavatory is repaired.
• 2310 B - Corrected During Inspection Repeat The handwash station in the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 2350 - Corrected During Inspection Critical Repeat The hot water is not functioning at the handwashing lavatory in the bar area.
  Repair the plumbing as to make hot and cold water available at the handwashing lavatory in the bar area.
• 2890 - Repeat Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulbs with a coated or shatter-resistant bulbs.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door an d screen door are not tight fitting.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screens in the windows in the dishwashing area are in poor repair and do not protect against the entry of insects or rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat Many floor tiles in the bar area are heavily chipped and cracked, they not maintained in good repair.
  Replace the damaged floor tiles in the bar area. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3170 - Repeat Many floor tiles in the warewashing area are cracked.
  Repair the hole in the wall.
• 3170 - Repeat There is a hole in the wall near the walk-in cooler.
  Replace the cracked floor tiles.
• 3170 - Repeat There is a hole in the floor in the bar area allowing the entry of insects and the accumulation of moisture.
  Repair the hole in the floor.
• 3180 - Repeat Floors and walls in the kitchen and the floors in the bar area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mop 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.
• 3250 - Corrected During Inspection Repeat Toilet room doors are being kept open. The door to the employee toilet room is left open when the toilet room is not in use.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

May 30, 2007 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat produce. A container of produce is stored below a container of raw fish.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Assorted produce in the walk-in cooler is uncovered.
  Store food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between use. Wiping cloths at the bar area were found stored in water.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Repeat Wiping cloths improperly stored between use. Used wiping cloths are stored on the counter or worn by food service workers.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Non shelf stable half and half stored in broken cooler at room temperature.
  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.
• 1060 - Repeat The veneer had come off of the side of a food prep table. This surface is not smooth or easily cleanable.
  Repair or replace the table.
• 1060 - Repeat There is duct tape wrapped around a hose underneath the dishwasher.
  Remove the tape and repair the equipment as needed. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1450 - The cooler in the bar area is not maintaining temperatures at or below 41 degrees.
  Repair or adjust the cooler so that is capable of maintaining food storage temperatures at or below 41 degrees. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - The home standard cooler is not working.
  Repair or replace the non functioning home standard cooler.
• 1570 - Repeat The Vulcan oven was observed with a hole in the control panel.
  Repair the oven or cover the hole with a material that is smooth and easily cleanable.
• 1570 - Repeat The door to the walk-in freezer does not close properly.
  Repair the door to the walk-in freezer.
• 1580 - The cutting board near the coffee maker is 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution is at the proper concentration.
  Provide and use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1750 - Manufacturer containers were observed reused for the storage of foods stored in the walk-in cooler and the dry storage area.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2040 - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 2280 - Critical There is not a properly functioning handwash lavatory at the bar area, preventing routine handwashing by food workers.
  Repair the handwashing lavatory at the bar area as to allow convenient use by food workers. Food service workers must be able to wash their hands in all food preparation and dispensing areas. Discontinue use of this area as a food dispensing area until this handwashing lavatory is repaired.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soiled utensils, equipment and food waste preventing its use.
• 2310 B - The handwash station in the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2350 - Critical The toilet in the employee restroom is clogged.
  Repair the toilet.
• 2350 - Critical The hot water is not functioning at the handwashing lavatory in the bar area.
  Repair the plumbing as to make hot and cold water available at the handwashing lavatory in the bar area.
• 2890 - Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulbs with a coated or shatter-resistant bulbs.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screens in some windows are in poor repair and do not protect against the entry of insects or rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The back door an d screen door are not tight fitting.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 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.
• 3020 - Soap was not provided at the hand washing lavatory in the employee restroom.
  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 employee 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.
• 3170 - There is a hole in the floor in the bar area allowing the entry of insects and the accumulation of moisture.
  Repair the hole in the floor.
• 3170 - There is a hole in the wall near the walk-in cooler.
  Replace the cracked floor tiles.
• 3170 - Many floor tiles in the warewashing area are cracked.
  Repair the hole in the wall.
• 3170 - Many floor tiles in the bar area are heavily chipped and cracked, they not maintained in good repair.
  Replace the damaged floor tiles in the bar area. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors and walls in the kitchen and the floors in the bar area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mop 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.
• 3250 - Toilet room doors are being kept open. The door to the employee toilet room is left open when the toilet room is not in use.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 3340 - Critical A can of WD-40 is stored next to containers of food in a cabinet in the food preparation area.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 21, 2007 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Corrected During Inspection Repeat A damp wiping cloth is stored on a counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Some wiping cloths are stored in a bucket of water.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical Prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
• 1060 - Repeat Many shelving units throughout the facility are rusty.
  Repair or replace the shelving units. REPLACE BY 04/15/2007
• 1060 - Repeat The veneer has come off of the side of a food prep table. This surface is not smooth or easily cleanable and is soiled with food debris.
  Repair or replace food prep table. REPLACE BY 04/15/2007
• 1060 - Repeat There is duct tape wrapped around a hose under the dishwasher.
  Remove the duct tape.
• 1060 - Corrected During Inspection Repeat A utensil is stored hung on a rusty nail.
  Provide a smooth and easily cleanable location to store equipment.
• 1570 - Corrected During Inspection Repeat There is masking tape wrapped around part of a food processor.
  Remove the tape. Repair or replace the food processor.
• 1570 - Repeat The door to the walk-in freezer is in a state of disrepair and does not close properly.
  Repair the door to the walk-in freezer. REPLAIR OR REPLACE BY 03/21/2007
• 1570 - Repeat The dishwasher is leaking.
  Repair the dishwasher to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The Vulcan oven was observed with a hole in the control panel.
  Repair the oven to restore the missing component or install a smooth and easily cleanable guard to remove the hole. REPAIR OR REPLACE BY 03/21/2007
• 3180 - Corrected During Inspection Repeat Walls in the kitchen noted in need of cleaning. There is mold growing on the walls in the dishwashing area.
  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 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. The dry storage area is littered with unnecessary items.
  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. CORRECT BY 03/21/2007

February 12, 2007 (Follow-up)

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties. A foodservice employee responsible for cooking food was not able to demonstrate the proper use of a thermometer. A foodservice employee was observed handling raw meat then plating a salad while wearing the same pair of single use gloves.
  Train all employees in food safety as it relates to their assigned duties.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands when changing single-use gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0470 - Corrected During Inspection Critical Repeat Uncovered and unwrapped food in the walk-in cooler. Assorted vegetables are uncovered. A cut tomato is partially wrapped.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Repeat A damp wiping cloth is stored on a counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Some wiping cloths are stored in a bucket of water.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation. A foodservice employee was observed handling raw meat then handling lettuce while plating a salad with the same pair of single use gloves.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 1060 - Repeat Many shelving units throughout the facility are rusty.
  Repair or replace the shelving units.
• 1060 - Repeat The veneer has come off of the side of a food prep table. This surface is not smooth or easily cleanable and is soiled with food debris.
  Repair or replace food prep table.
• 1060 - Repeat There is duct tape wrapped around a hose under the dishwasher.
  Remove the duct tape.
• 1060 - Repeat A utensil is stored hung on a rusty nail.
  Provide a smooth and easily cleanable location to store equipment.
• 1570 - Repeat There is masking tape wrapped around part of a food processor.
  Remove the tape. Repair or replace the food processor.
• 1570 - Repeat The door to the walk-in freezer is in a state of disrepair and does not close properly.
  Repair the door to the walk-in freezer.
• 1570 - Repeat The dishwasher is leaking.
  Repair the dishwasher to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The Vulcan oven was observed with a hole in the control panel.
  Repair the oven to restore the missing component or install a smooth and easily cleanable guard to remove the hole.
• 2350 ii - Repeat Plumbing connections under the dishwasher are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3180 - Repeat Walls in the kitchen noted in need of cleaning. There is mold growing on the walls in the dishwashing area.
  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 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. The dry storage area is littered with unnecessary items.
  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.

February 01, 2007 (Follow-up)

• 0240 - Corrected During Inspection Repeat Employees 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.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs are stored over a fully cooked beef dish.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Repeat Uncovered and unwrapped food in the walk-in cooler. Cut lemons are stored a box with whole lemons.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Repeat Some foods are stored in incorrectly labeled 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.
• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Ice scoop stored directly on a counter that is subject to splash from beer dispensing equipment. A soiled flour scoop is completely covered by the flour that is stored in.
  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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
• 0570 - Repeat Wiping cloths improperly stored between use. Some wiping cloths are stored in a bucket water with a very high concentration of chlorine. Other wiping cloths are stored on a counter and a cutting board.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor in the walk-in.
  Store food at least 6 inches from the floor.
• 1060 - Repeat The nonfood contact surface of the range and the attached storage shelf is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1060 - Repeat A utensil is stored hung on a rusty nail.
  Provide a smooth and easily cleanable location to store equipment.
• 1060 - Repeat There is duct tape wrapped around a hose under the dishwasher.
  Remove the duct tape.
• 1060 - Repeat The veneer has come off of the side of a food prep table. This surface is not smooth or easily cleanable and is soiled with food debris.
  Repair or replace food prep table.
• 1060 - Repeat Many shelving units throughout the facility are rusty.
  Repair or replace the shelving units.
• 1320 - Repeat There was no temperature measuring device located in the cooling equipment.
  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.
• 1530 - Corrected During Inspection Repeat There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat The can opener blade is 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.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises. There is a old compressor stored on a shelf.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat The Vulcan oven was observed with a hole in the control panel.
  Repair the oven to restore the missing component or install a smooth and easily cleanable guard to remove the hole.
• 1570 - Repeat The dishwasher is leaking.
  Repair the dishwasher to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Corrected During Inspection Repeat A light in the vent hood is burned out.
  Replace the light.
• 1570 - Repeat The door to the walk-in freezer is in a state of disrepair and does not close properly.
  Repair the door to the walk-in freezer.
• 1570 - Repeat There is masking tape wrapped around part of a food processor.
  Remove the tape. Repair or replace the food processor.
• 1580 - Repeat The cutting board along the steam table and the cutting board across from the handwashing sink 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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of various foods throughout the facility
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: in-use water pitchers.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Corrected During Inspection Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: a bowl and spatula were stored soiled.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the range has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1800 - Repeat The can opener apparatus is soiled to the sight and touch.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Repeat Clean linens and wiping cloths are stored touching the nozzles of chemical spray bottle.
  Store clean linens and wiping cloths in an area where they are not subject to contamination.
• 2350 ii - Repeat Plumbing connections under and on the hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - Repeat Plumbing connections under the dishwasher are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - Repeat The mop sink is moldy.
  Clean or replace the mop sink.
• 2810 - Repeat The stairs that are in the dry storage area have no risers and pink fiberglass insulation is exposed.
  The stairs are not smooth or easily cleanable. Do not use this area for dry storage.
• 2920 - Repeat Employee toilet room door is not provided with a functioning self- closing device.
  Provide toilet room door that is self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the employee restroom or at the bar.
  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 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the employee restroom or at the handwashing lavatory in the kitchen
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Repeat Walls in the kitchen noted in need of cleaning. There is mold growing on the walls and floor in the dishwashing area.
  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 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. There are multiple bicycles stored in the kitchen. The dry storage area is littered with unnecessary items.
  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.

January 18, 2007 (Routine)

• 0240 - Employees 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.
• 0470 - Critical Many bulk spice containers are stored without lids.
  Cover the containers.
• 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Uncovered and partially wrapped food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs are stored over bread.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination. Moldy cheese is stored in the walk in cooler.
  Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0480 - Some foods are stored in unlabeled 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.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop stored directly on a counter that is subject to splash from beer dispensing equipment. A dish without a handle is being used as a scoop and is stored in the food.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Wiping cloths improperly stored between use. Some wiping cloths are stored in a bucket of dirty greasy water and no detectable sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Wiping cloths improperly used. A brownish grey wiping cloth is used under a cutting board to provide traction.
  Wiping cloths are not to be used to provide traction under equipment,
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0610 - Food stored on the floor in the walk-in.
  Store food at least 6 inches from the floor.
• 0610 - Food storage area contains dead bugs, exposed insulation and is generally unclean.
  Protect food from contamination by storing the food in a clean and dry location.
• 0790 - Corrected During Inspection Improper methods used to thaw beef and pork.
  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
• 0820 - Corrected During Inspection Critical A container of heavy cream is stored on a counter. The temperature was measured at 49 degrees.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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.
• 0940 - Critical There are multiple packages of food in the dry storage area that contain dead insects.
  Discard food that is found to be unsafe or adulterated.
• 0940 - Critical Moldy cheese has not been discarded.
  Discard food that is found to be unsafe or adulterated.
• 1060 - Many shelving units throughout the facility are rusty.
  Repair or replace the shelving units.
• 1060 - The veneer has come off of the side of a food prep table. This surface is not smooth or easily cleanable and is heavily soiled with food debris.
  Repair or replace food prep table.
• 1060 - There is duct tape wrapped around a hose under the dishwasher.
  Remove the duct tape.
• 1060 - A utensil is stored hung on a rusty nail.
  Provide a smooth and easily cleanable location to store equipment.
• 1060 - The nonfood contact surface of the range and the attached storage shelf is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the cooling equipment.
  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.
• 1530 - There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - There is masking tape wrapped around part of a food processor.
  Remove the tape. Repair or replace the food processor.
• 1570 - The door to the walk-in freezer is in a state of disrepair and does not close properly.
  Repair the door to the walk-in freezer.
• 1570 - A light in the vent hood is burned out.
  Replace the light.
• 1570 - The dishwasher is leaking.
  Repair the dishwasher to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The Vulcan oven was observed in a state of disrepair and damaged.
  Repair the oven to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Unused or non-functioning equipment not removed from the premises. There is a old compressor stored behind a shelving unit.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Unused or non-functioning equipment not removed from the premises. There is a broken slicer stored on a food preparation counter.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - The can opener blade is 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.
• 1580 - The cutting board along the steam table and the cutting board across from the handwashing sink 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.
• 1750 - Manufacturer containers were observed reused for the storage of various foods throughout the facility
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: in-use water pitchers.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: various utensils and equipment are stored soiled.
  Clean and sanitize these surfaces for food contact.
• 1800 - The can opener apparatus is soiled to the sight and touch.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1800 - The nonfood contact surface of the range has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean linens and wiping cloths are stored touching the nozzles of chemical spray bottle.
  Store clean linens and wiping cloths in an area where they are not subject to contamination.
• 2000 - Clean to go containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2120 - Corrected During Inspection Critical Water heater observed turned off. The water heater was not on at the beginning of the inspection.
  Ensure that water heater is turned on and set at proper operating temperature. If maintenance is to be performed that requires interrupting gas service to the facility it must be scheduled at a time when the restaurant is closed and no food preparation is going on.
• 2350 ii - The mop sink is moldy.
  Clean or replace the mop sink.
• 2350 ii - Plumbing connections under the dishwasher are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - Plumbing connections under the hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2810 - The stairs that are in the dry storage area have no risers and pink fiberglass insulation is exposed. This insulation rests on the treads of some steps.
  The stairs are not smooth or easily cleanable. Do not use this area for dry storage.
• 2890 - Light bulbs above a food prep counter are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Employee toilet room door is not provided with a self- closing door
  Provide toilet room door that is self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3020 - Soap was not provided at the hand washing lavatory in the employee restroom or at the bar.
  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 employee 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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided the hand sink in the kitchen or in the employee restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Walls in the kitchen noted in need of cleaning. There is mold growing on the walls in the dishwashing area.
  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.
• 3280 - Dead insects were found in the dry food storage area.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. There are multiple bicycles stored in the kitchen. The dry storage area is littered with unnecessary items.
  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.

March 12, 2006 (Follow-up)

• 1100 - Critical The lid to the flour bin is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the lid to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1150 - Repeat Shelves in the cooler at the bar are rusted and are not easily cleanable.
  Remove the rust and ensure the shelves are nonabsorbent and easily cleanable.
• 1570 - Repeat Two lights in the dishwashing area are not working.
  Repair the lights and ensure there is a minimum of 50 foot-candles of light in this area.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: flour bin.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Repeat There is a leak at the faucet of the 3-compartment sink.
  Repair the leak.
• 2810 - Repeat Ceiling throughout the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable. (Correct by 3/30/06)
• 2810 - Repeat Walls throughout the kitchen and in the employee restroom is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. (Correct by 3/30/06)
• 3170 - Repeat Floor under the bar is in disrepair.
  Repair the floor to be nonabsorbent and easily cleanable. (Correct by 3/30/06)
• 3170 - Repeat Walls and ceilings throughout the kitchen are in disrepair.
  Repair the walls and ceilings so they are smooth and easily cleanable. (Correct by 3/30/06)
• 3170 - Repeat Wall behind the sink in the employee restroom is in disrepair.
  Repair the wall to be smooth and easily cleanable. (Correct by 3/30/06)

March 05, 2006 (Follow-up)

• 0480 - Repeat Unlabeled containers of spices.
  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.
• 1150 - Repeat Shelves in the cooler at the bar are rusted and are not easily cleanable.
  Remove the rust and ensure the shelves are nonabsorbent and easily cleanable.
• 1210 - Repeat There are no grease cups to prevent the grease from dripping onto food, equipment, and utensils under the exhaust hood.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1570 - Repeat There is a large puddle of water under the dishwasher, indicating that it may be leaking.
  Repair the dishwasher- make sure it is not leaking.
• 1570 - Repeat Two lights in the dishwashing area are not working.
  Repair the lights and ensure there is a minimum of 50 foot-candles of light in this area.
• 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.
• 1650 - Repeat There is no hot water at the 3-compartment sink.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
• 1780 - Critical Repeat The spice container is visibly dirty.
  Clean and sanitize the spice container.
• 2120 - Critical The water heater / boiler serving the food service establishment is not working.
  EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910) The permit is suspended until the hot water heater is working and is capable of providing a minimum water temperature of 110F to the sinks throughout the facility.
• 2350 ii - There is a leak under the handwash sink in the employee restroom.
  Repair the leak under the sink.
• 2350 ii - Repeat There is a leak at the faucet of the 3-compartment sink.
  Repair the leak.
• 2350 ii - Repeat The sink basin in the employee restroom is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2810 - Repeat Walls throughout the kitchen and in the employee restroom is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Repeat Ceiling throughout the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3170 - Repeat Wall behind the sink in the employee restroom is in disrepair.
  Repair the wall to be smooth and easily cleanable.
• 3170 - Repeat Walls and ceilings throughout the kitchen are in disrepair.
  Repair the walls and ceilings so they are smooth and easily cleanable.
• 3170 - Floor under the bar is in disrepair.
  Repair the floor to be nonabsorbent and easily cleanable.
• 3180 - Repeat There is a large puddle of water under the dishwasher.
  Remove the puddle of water under the dishwasher and clean the floor.
• 3180 - Repeat Floors throughout the kitchen and in the employee restroom noted in need of cleaning.
  Clean the floors throughout the facility daily. Remove the stains on the floor and grout.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition- must have entire system cleaned (including ducts and roof) at least every 6 months..
• 3300 - Repeat Facility is storing unnecessary items (ice machine, refrigeration units, shopping cart, etc.) 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.

February 27, 2006 (Routine)

• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled (Obtain a food safety certificate by 4/27/2006).
• 0480 - Unlabeled containers of spices.
  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.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use: utensils used on the cook line stored in a bin of room temperature water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is kept clean.
• 1100 - Critical The food contact surface of the potato and onion bins have paint peeling off the wooden bin and can not be easily cleaned.
  Repair or replace the wooden bins to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1100 - Critical The plastic ice scoop which is attached by a cord to the ice machine is cracked and the lid to the flour bin is cracked and is not easily cleanable.
  Replace the ice scoop and lid to the flour bin with ones that are smooth and easily cleanable.
• 1150 - Using aluminum foil to line food storage shelf below spices on table. The foil is not changed regularly and is torn and stained.
  Remove the foil lining the shelf and provide a surface that is smooth, nonabsorbent and easily cleanable.
• 1150 - Shelves in the cooler at the bar are rusted and are not easily cleanable.
  Remove the rust and ensure the shelves are nonabsorbent and easily cleanable.
• 1150 - The utensil storage drawer in the wooden cabinet has paint peeling off of it and is not easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1210 - There are no grease cups to prevent the grease from dripping onto food, equipment, and utensils under the exhaust hood.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat There is a large puddle of water under the dishwasher, indicating that it may be leaking.
  Repair the dishwasher- make sure it is not leaking.
• 1570 - Two lights in the dishwashing area are not working.
  Repair the lights and ensure there is a minimum of 50 foot-candles of light in this area.
• 1570 - The floor of the walk-in freezer is covered with a sheet of ice.
  Defrost the freezer to remove the ice on the floor, to ensure proper functioning and safety.
• 1570 - 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.
• 1580 - Repeat The cutting boards throughout 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.
• 1650 - There is no hot water at the 3-compartment sink.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: large Hobart mixer.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical The can opener was observed soiled with accumulations of grime and debris.
  Clean and sanitize the can opener.
• 1780 - Critical The interior of the ice machine is visibly dirty.
  Clean and sanitize the interior of the ice machine (after removing all the ice).
• 1780 - Critical The flour bin and spice container are visible dirty.
  Clean and sanitize the flour bin and spice container.
• 1800 - The interior of the microwave has accumulations of old food debris.
  Clean the microwave daily.
• 1800 - The utensil storage drawer (in the wood cabinet) has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 B - The handwash station at the bar is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - There is a leak at the faucet of the 3-compartment sink.
  Repair the leak.
• 2350 ii - The sink basin in the employee restroom is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2810 - Walls throughout the kitchen and in the employee restroom is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Repeat Ceiling throughout the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3020 - Soap was not provided at the hand washing lavatory in the employee restroom.
  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.
• 3170 - Wall behind the sink in the employee restroom is in disrepair.
  Repair the wall to be smooth and easily cleanable.
• 3170 - Walls and ceilings throughout the kitchen are in disrepair.
  Repair the walls and ceilings so they are smooth and easily cleanable.
• 3180 - Repeat There is a large puddle of water under the dishwasher.
  Remove the puddle of water under the dishwasher and clean the floor.
• 3180 - Floors throughout the kitchen and in the employee restroom noted in need of cleaning.
  Clean the floors throughout the facility daily. Remove the stains on the floor and grout.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition- must have entire system cleaned (including ducts and roof) at least every 6 months..
• 3300 - Facility is storing unnecessary items (ice machine, refrigeration units, shopping cart, etc.) 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.

January 26, 2005 (Follow-up)

• 1570 - Repeat Floor of walk-in freezer is rusted and is not smooth and easily cleanable. (Floor of walk-in refrigeration units has been refinished).
  Repair/ resurface the floor of the walk-in freezer so they are smooth and easily cleanable.
• 1570 - Repeat There is a large puddle of water under the dishwasher indicating a leak.
  Repair the dishwasher.
• 2810 - Repeat Ceiling covering adjacent to walk-in refrigeration unit and over food prep table is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.

January 18, 2005 (Follow-up)

• 1570 - Repeat There is a large puddle of water under the dishwasher indicating a leak.
  Repair the dishwasher.
• 1570 - Repeat Floor of walk-in freezer is rusted and is not smooth and easily cleanable. (Floor of walk-in refrigeration units has been refinished).
  Repair/ resurface the floor of the walk-in freezer so they are smooth and easily cleanable.
• 1580 - Repeat The cutting board(s) throughout the kitchen are heavily scratched and scored. The food contact surfaces are 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.
• 2810 - Ceiling covering adjacent to walk-in refrigeration unit and over food prep table is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2830 - Floor wall juncture in corner near dishwasher 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.
• 3170 - Repeat Floor in bar area is in disrepair.
  Repair the floor to be smooth and cleanable.
• 3180 - Repeat Large puddle of water underneath dishwasher.
  Clean puddle of water underneath the dishwasher.

January 04, 2005 (Follow-up)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several containers of food in the refrigeration units and container of sugar in the back.
  Store food in packages, covered containers, or wrappings.
• 0550 - Repeat Dispensing utensils improperly stored between uses: ice scoop stored on top of the ice machine (surface was dusty/dirty).
  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 is kept clean.
• 1150 - Repeat The food storage shelves underneath the coffeemaker and tea dispenser are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices and is smooth and easily cleanable.
• 1570 - Repeat Floor of walk-ins is rusted and is not smooth and easily cleanable.
  Repair/ resurface the floor of the walk-in coolers so they are smooth and easily cleanable.
• 1570 - Repeat There is a large puddle of water under the dishwasher indicating a leak.
  Repair the dishwasher.
• 1570 - Repeat Mop sink is in disrepair: it is coming off the wall and is stained and cracked.
  Repair the mop sink.
• 1580 - Repeat The cutting board(s) throughout the kitchen are heavily scratched and scored. The food contact surfaces are 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 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the ice scoop on top of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Repeat Interior of the ice machine is dirty.
  Clean and sanitize the ice machine after dumping all the ice inside.
• 2860 - Repeat Ceiling covering adjacent to large walk-in over the food prep table is not attached so it is easily cleanable.
  Attach ceiling covering so it is easily cleanable.
• 3170 - Repeat Floor in bar area is in disrepair.
  Repair the floor to be smooth and cleanable.
• 3170 - Repeat Floor and wall in corner near dishwasher are in disrepair and are not smooth and easily cleanable.
  Repair the floor and wall to be smooth and easily cleanable.
• 3180 - Repeat Large puddle of water underneath dishwasher.
  Clean puddle of water underneath the dishwasher.

December 16, 2004 (Routine)

• 0240 - Employees 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several containers of food in the refrigeration units.
  Store food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses: handle of ice scoop is 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 is kept clean.
• 1150 - Repeat Using foil to line stove, food storage shelving and pot storage shelving.
  Remove the foil and provide a surface that is smooth and easily cleanable.
• 1150 - The food storage shelves underneath the coffeemaker and tea dispenser are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices and is smooth and easily cleanable.
• 1570 - Repeat Floor of walk-ins is rusted and is not smooth and easily cleanable.
  Repair/ resurface the floor of the walk-in coolers so they are smooth and easily cleanable.
• 1570 - There is a large puddle of water under the dishwasher indicating a leak.
  Repair the dishwasher.
• 1570 - Repeat Mop sink is in disrepair: it is coming off the wall and is stained and cracked.
  Repair the mop sink.
• 1580 - The cutting board(s) throughout the kitchen are heavily scratched and scored. The food contact surfaces are 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 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and holder and the ice scoop on top of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Interior of the ice machine and food-contact surfaces of the meat slicer are dirty.
  Clean and sanitize the ice machine after dumping all the ice inside. Clean and sanitize the meat slicer after each use.
• 1800 - The interior of the microwave has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Take-out containers stored with food contact surfaces facing upward.
  Store containers inverted to protect from contamination.
• 2350 ii - Men's toilet is not flushing.
  Repair toilet.
• 2860 - Ceiling covering adjacent to large walk-in over the food prep table is not attached so it is easily cleanable.
  Attach ceiling covering so it is easily cleanable.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the employee restroom.
  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 - Repeat No disposable towels were provided at the hand washing lavatory in the bar.
  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.
• 3170 - Repeat Floor in bar area is in disrepair.
  Repair the floor to be smooth and cleanable.
• 3170 - Floor and wall in corner near dishwasher are in disrepair and are not smooth and easily cleanable.
  Repair the floor and wall to be smooth and easily cleanable.
• 3180 - Toilet in employees restroom is in need of cleaning.
  Clean toilet in employees restroom.
• 3180 - Corrected During Inspection Large puddle of water underneath dishwasher.
  Clean puddle of water underneath the dishwasher.

July 13, 2004 (Routine)

• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3300 - 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.
• 2350 ii - Plumbing connections under the 3-compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 1570 - Microwave stand/utensil storage drawers and the mop sink were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the microwave stand and mop sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0830 - Critical The prepared ready-to-eat fruit sald, chicken salad and other items in the refrigeration units are 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.
• 3020 - Soap was not provided at the hand washing lavatory in the employee restroom.
  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 a the hand washing lavatory in the employee 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
• 3200 - Intake and exhaust air ducts (over food prep table in back kitchen and fan guards in the walk-in cooler) are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 0470 - Critical Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3170 - Floor of the walk-in and in the bar area are in disrepair.
  Resurface walk-in cooler floor and replace missing tiles in bar area. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1750 - Manufacturer containers (detergent containers) were observed reused for the storage of several food items.
  Discontinue the reuse of chemical containers for the storage of food items. Provide approved reusable food storage containers designed for your food storage needs.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Clean metal containers were found stored on the floor of the kitchen.
  Store clean equipment/utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Ensure outer door is tight-fitting and kept closed to protect against insect and rodent entry.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, large floor mixer, meat slicer, spice container.
  Clean and sanitize these surfaces for food contact.
• 1150 - The nonfood contact surface of the dishwasher racks and the rusted shelving in the walk-in cooler as well as the shelving for utensils in the back hallway are no longer smooth and easily cleanable.
  Alter or replace these items to provide a surface that is smooth and easily cleanable.
• 1150 - Using foil to line food storage shelving below spices.
  Remove foil and resurface shelving to be smooth and easily cleanable. Foil is not smooth and easily cleanable and is not approved for an area that is subject to splash and spillage.
• 1800 - The nonfood contact surface of the flour storage bin has accumulations of grime and debris on outer surfaces.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pots and pans and baking sheets.
  Discard carbonized pans as they are no longer smooth and cleanable.

July 11, 2003 (Follow-up)

July 09, 2003 (Other)

June 23, 2003 (Routine)

• 3170 - Lights above three compartment sink not working properly
  Repair lights
• 1580 - Cutting board has deep cuts and scores that cannot be properly sanitized.
  Provide board with smooth surface that can be easily sanitized.
• 0470 - Critical Raw meat stored above uncovered prepared food items in walk in cooler.
  Store below prepared foods in designated area to avoid dripping and splashing raw animal juices causing cross contamination.
• 1770 - Critical Spice shelf dirty.
  Clean spice shelf to prevent contamination of food during preparation.
• 1770 - Critical Can opener dirty.
  Clean and sanitize can opener daily. Point of can opener goes directly into food. Sanitize to prevent contamination.
• 1570 - Ice machine not working.
  Repair of remove from premises.
• 1570 - Sink in ladies room will not shut off.
  Repair fixtures.
• 3140 - Employee drinks in kitchen with no lid and straw.
  Employee drinks must have lid and straw to prevent contamination of public foods