May 08, 2009 (Follow-up)

April 22, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card. Left schedule with CFM and will return May 8th for follow-up.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 4-202.11 - The food contact surface of the following is not smooth, contains cracks, chips, or pits and can not be easily cleaned.Some food storage container lids were cracked.
  Repair or replace the lids to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 4-903.11 - Single serve /take out dshes were observed stored unprotected (but were turned upside down)..
  Store single serve items in the original protective package to protect from contamination until used.
• 6-303.11 - Replace burnt out bulbs in back prep area and over 3 compart sink.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

January 05, 2009 (Routine)

• 2-101.11 - Critical The certified food manager was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 2-402.11 - 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.
• 4-501.11 - Repeat Reachin shelving was observed in a state of disrepair and damaged.
  Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and 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.
• 6-501.11 - Repeat Bar floor and mop sink are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 29, 2008 (Routine)

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
  Find and post your food managers certificate or have someone attend food managers class.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 4-501.11 - Repeat The door gaskets of the bar reachins are (missing, damaged).
  Repair or replace the reachins door gaskets in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice bins, ice machine, food bins
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Bar glasses were found stacked on glasses.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-303.11 - Repeat Less than 50 foot candles of ight was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Kitchen walls are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - The floor 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.

January 30, 2008 (Routine)

• 2-304.11 - Food employees wearing soiled clothing.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 2-402.11 - 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.
• 3-304.12 - Improper dispensing utensils improperly stored between.
  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.
• 4-501.11 - Reachin shelving was observed in a state of disrepair and damaged.
  Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bar counters, beer cooler, reachins, keg coolers, ice machine
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Bar glasses were found stacked on glasses.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-202.11 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-301.12 - Repeat No disposable towels were provided a 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
• 6-303.11 - Less than 50 foot candles of light was noted in the kitchen
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Repeat The bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 02, 2007 (Routine)

• 4-501.11 - Repeat The door gaskets of the bar lowboy and kitchen prep units are (missing, damaged).
  Repair or replace the equipment door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: shelving, reachins
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Bar glasses were found stacked on glasses.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-301.12 - No disposable towels were provided a 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
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - 3 compartment sink wall 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.

February 13, 2007 (Routine)

August 25, 2006 (Routine)

• 4-501.11 - The door gasket of the prep unit is (missing, damaged).
  Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
• 4-501.11 - Reachin shelving was observed in a state of disrepair and damaged.
  Repair the reachin shelving 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 shelving replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bar reachin and shelving, kitchen lowboy, shelving, food bins, reachin shelving, ice machine, chest freezer.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Bar glasses were found stacked on glasses.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-303.11 - Repeat Less than 50 foot candles of iight was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

April 10, 2006 (Routine)

• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 4-203.11 - There is no metal stem thermometer available.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: hood filters, ice machine, reachins
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Bar glasses were found stacked on glasses.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 5-403.12 - Repeat A condensate drain line servicing the prep unit was emptying liquid waste directly onto the floor of the prep unit.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and 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.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - The bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 10, 2006 (Routine)

• 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 4-203.11 - There is no metal stem thermometer available.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: hood filters, ice machine, reachins
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Bar glasses were found stacked on glasses.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 5-403.12 - Repeat A condensate drain line servicing the prep unit was emptying liquid waste directly onto the floor of the prep unit.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and 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.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - The bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 30, 2005 (Routine)

• 2-402.11 - 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.
• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 4-501.11 - Kitchen shelving was observed in a state of disrepair and damaged.
  Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: door gaskets, keg cooler, shelving, oven, exhaust hood, food barrels, ice machine
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Bar glasses were found stacked on glasses.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 5-403.12 - Repeat A condensate drain line servicing prep unit and keg cooler was emptying liquid waste directly onto the floor of the equipment.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Bar hand basin, dishwasher wall are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 18, 2005 (Routine)

• 3-305.12 - Corrected During Inspection Open can of pineapple juice stored in original can at the bar.
  Once cans of acid products are opened, transfer the contents to an approved metal or plastic container for storage.
• 4-501.11 - Repeat The door gaskets of the prep units are (missing, damaged).
  Repair or replace the prep unit door gaskets in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bag in box, exhaust hood, shelving, dishwasher, food barrels, ice machine
  Clean and sanitize these surfaces for food contact.
• 5-403.12 - Condensate drain lines servicing the prep units and keg cooler were emptying liquid waste directly onto the floor of the equipment.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 6-301.12 - Repeat No disposable towels were provided a 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
• 6-303.11 - Less than 50 foot candles of ight was noted in the kitchen
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Repeat Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Piping and floor in the bar noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 22, 2005 (Routine)

• 2-402.11 - 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.
• 4-201.11 - The microwave oven and grinder 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.
• 4-501.11 - The microwave oven door was observed in a state of disrepair and damaged.
  Repair the microwave 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 microwave oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.11 - Repeat The door gaskets of the prep units are (missing, damaged).
  Repair or replace the prep unit door gaskets in accordance with the manufacturer's specifications.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: bar reachin door gaskets, food and utensil bins, walkin shelving
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Wet bar glasses were found stored on bar glasses. No splashguard installed between bar hand basin and dipper well.
  Store bar glasses in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Install splashguard between hand basin and dipper well.
• 6-301.12 - No disposable towels were provided a 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
• 6-501.11 - Repeat Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Ceiling tiles in the kitchen and walkin floor 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.

April 28, 2004 (Routine)

• 3-301.11 - Critical Cups and bowls used for food scoops
  Only use proper food scoops with handles
• 3-305.11 - 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.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: bar glasses, drip trays, carts, chest freezer, food containers, equipment (outsides), reachin shelving
  Clean and sanitize these surfaces for food contact.
• 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and 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.
• 6-501.11 - Bar floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Floor, walls and ceiling 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.

February 23, 2004 (Routine)

• 6-501.12 - Floor under equipment in the bar 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.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: glasses, shelving, cabinets, reachins dishwasher, pots and pans, chest freezer, ice machine
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Less than 50 foot candles of ight was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and 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.
• 4-501.11 - The door gasket of the prep units is (missing, damaged).
  Repair or replace the prep unit door gaskets in accordance with the manufacturer's specifications.

April 29, 2003 (Routine)

• 4-501.11 - Torn door gaskets on bar prep unit
  Repair or replace door gaskets
• 4-904.11 - Unwrapped straws were provided at the consumer self-service counter.
  Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: lip prints on bar glasses, dirty prep unit door gaskets, moldy ice machine, rusty reachin shelving
  Clean and sanitize these surfaces for food contact.
• 3-305.11 - 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.
• 6-501.11 - Rear door threshold is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.