August 13, 2009 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers. cup of coffee with a lid and 2 bottles of water, stored in a manner that may contaminate food and food contact surfaces or utensils. On food prep tables.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, lamb, stored over ready-to-eat food, onions, in a walk-in refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item was observed cold holding at improper temperature using a calibrated food temperature measuring device: cooked lobster in a pan on line is 59F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.It was placed in the freezer to cool quickly to 41F or below.
• 4-501.14(A)-(C) - Corrected During Inspection The exterior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-602.11(E)(4) - Corrected During Inspection Surfaces of the ice machine and ice bin at the bar are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 5-501.16(C) - Corrected During Inspection There is no refuse container at the area immediately adjacent to the hand sink near the grill.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 6-303.11(B) - Corrected During Inspection Observed that inadequate lighting was provided in 3 reach-in refrigerators. Bulbs are out.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.11 - Observed that the wall tiles in the kitchen are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

January 12, 2009 (Critical Procedures)

• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: one pan of raw beef over one box of raw pork in the walk in refrigertor.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 44-45F, cut tomato 47f, shredded cheddar cheese 50f
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: The bar glasses being sanitized in the Perlick PKBR-24 dish machine.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The Perlick PKBR-24 at the bar.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound. A repair has been scheduled within 24 hours. The bar has a three vat sink which tested at 200ppm quaternary ammonia and also a Hobart Heat sanitizing dishmachine which turned the thermolabel black and is sanitizing correctly. Discontinue the use of the Perlick dish machine and use the three vat sink and the Hobart dishmachine until the repair is complete on the perlick dishmachine. Fax a copy of the report of the repair of the Perlick, to my attention, at the health department, within 10 days.

August 11, 2008 (Routine)

• 2-303.11 - Employee observed wearing jewelry on their arms and hands while preparing food. watch
  Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
• 3-302.11(A)(1) - Corrected During Inspection Critical A bag of cheese was stored under containers of raw beef in line refrigerator.
  Store raw foods in such a way that does not subject other foods to possible contamination.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cheese and crab in line drawer unit.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-201.11 - Corrected During Inspection Salt stored in paper drink cup
  Store ingredients in suitable food storage container.
• 4-501.12 - The cutting board(s) along the food prep surfaces are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-903.11(B) - Large platter covers stored unprotected.
  Invert or wrap the covers.

June 20, 2008 (Follow-up)