September 17, 2009 (Routine)

• 0820 A 2 - Critical Repeat Shrimp and egg cold holding at improper temperatures
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - The main refrigerator is not cold enough.
  Provide technical service to all refrigerators. Maintain the temperature between 33 & 39 F.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 140 F. The BOOSTER was not turned on.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 2350 ii - The floor drain and the floor are not clean and contribute to the drain fly problem.
  Maintain all plumbing components and fixtures. Clean the floor and the drain.
• 2810 - Repeat Ceiling in dining area is not smooth and easily cleanable. Replace the caulking at the dishwasher.
  Replace ceiling tiles that are damaged by water so that they are smooth and easily cleanable.
• 3270 - Harborage conditions exist for drain flies.
  Eliminate harborage conditions.

April 15, 2009 (Routine)

• 0820 A 2 - Critical One refrigerator used for cold holding is not cold enough because the lid is not used properly.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1080 - Two cutting boards are not designed and constructed to be durable.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Wash arm tubes were excessively clogged with food debris.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Managers and dishwashers need training in the maintenance of the dishwasher.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:soda gun nozzle.
  Clean and sanitize these surfaces for food contact. Soak nightly.
• 1800 - The nonfood contact surfaces of the baffle filters in the hood and also the fan guards in the walkin had accumulations of grime and grease.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract mold and may cause a fire.
• 2810 - Ceiling tiles in the dining area are extremely dirty and need cleaning.
  Have MWAA clean the ceiling.
• 3180 - Repeat The floor at the dishwasher is still not properly clewaned.
  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.
• 3200 - Intake and exhaust air ducts 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

January 12, 2009 (Routine)

• 0640 - Lemons are not handled properly.
  Use tongs or a fork to place lemons in drinks. DO NOT TOUCH THE LEMONS WITH BARE HANDS.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. The washarm tubes were clogged with food debris.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 B - Observed accumulations of encrusted deposits or other soil on the following food contact surfaces: soda gun holder.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the walls at the dishwasher had black mold on it.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract mold.
• 2350 ii - At the bar, there is a long black hose that comes from above the ceiling, enters the bar area and drains into a bucket that had a dead cockroach in it. Also on the food prep. line there is a leak under the ice machine.
  Fix the leak and remove the hose and bucket of water.
• 3180 - Repeat The floor under the dishwasher needs 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.

July 21, 2008 (Routine)

• 0470 - Critical Unwrapped or uncovered shrimp in the walkin.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0850 - Critical PHF's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour serve by time.
• 1450 - Repeat One refrigerator was not cold enough.
  Provide additional refrigeration necessary to maintain food items at 41 degrees F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine and curtains are soiled with limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 140 degrees 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.
• 1800 - Repeat The nonfood contact surface of the fan guards in the walkin had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract mold.
• 2350 ii - Repeat Floor drains need cleaning.
  Repair and maintain all plumbing components clean.
• 3090 - Ventilation is not sufficient to keep the kitchen free of excessive smoke and fumes. Grease filters are not cleaned often enough.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Check the fan on the roof for proper functioning.
• 3180 - The floor in the dishwashing area was excessively dirty.
  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.

March 26, 2008 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Beef hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical Fish cold holding at improper temperatures
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1080 - Two cutting boards were no longer cleanable.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not visible.
  Ensure that the pressure gauge is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was too low.
  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.
• 1800 - Repeat The nonfood contact surface of the wallws at the dishwasher and the fan guards in the walkin had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract mold.

November 07, 2007 (Routine)

• 0820 - Critical Repeat Hot and cold PHF's were at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Keep hot foods at 135 degrees F or higher.
• 1450 - Repeat At least three refrigerators were not cold enough.
  Get a refrigerator technician to determine why the refrigerators are not cold enough and fix them.
• 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for this type of dishwasher. The thermostat read 142 degrees 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the following had accumulations of grime and debris : all dust pans, the filter in the hood above the dishwasher and the wall at the dishwasher.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
• 2350 ii - Repeat Floor drains were not clean.
  Clean all floor drains for fly control.
• 3270 - Repeat Harborage conditions exist for flies in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

June 12, 2007 (Routine)

• 0820 - Critical Repeat PHF's 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.
• 1450 - Repeat The reachin cooler was not cold enough.
  Provide additional refrigeration necessary to maintain food items at 33-39 degrees F. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 140 degrees 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.
• 1800 - Repeat Several nonfood contact surfaces were excessively dirty, moldy or had accumulations of grime and/ or grease. These were the baffle foilters in the hood ; the wall at the mechanical dishwasher, and the filter in the hood at the dishwasher.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted .
• 3180 - The floor and walls at the the dishwasher are 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 Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3270 - Repeat Harborage conditions exist for drain/fruit flies.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 06, 2007 (Routine)

• 0820 - Critical Repeat Some cold PHF's were at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the filter in the dishwasher hood was clogged with grease. Steam was condensing inside the hood and not being removed properly. Also fang guards in the walkin need cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or block steam from being exhausted.
• 2350 ii - Floor drains are not clean.
  Clean all floor drains.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3270 - Repeat Harborage conditions exist for flies in the kitchen
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 21, 2006 (Routine)

• 0820 - Critical Some cold PHF's at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Refrigerators were not maining foods at the proper temperature. The ambient air was too warm. There was a ventilation problem.
  Maintain food items at 41 degrees F or less. Fix the ventilation problem. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive heat
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3270 - Harborage conditions exist for drain flies at the bar.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Contact Pest Control company for assistance.

May 05, 2006 (Pre-Opening)

April 28, 2006 (Pre-Opening)