April 03, 2009 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: bottom of sandwich unit#2, blue & green seasoning container, bottom of table storing seasoning
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Air filter on ice machine and door gaskets on sandwich unit #1 has accumulation 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.

September 23, 2008 (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.
  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.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine,
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the behind and underneath the grill had 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.

June 11, 2008 (Routine)

• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed a can of beans dented along the seam.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 4-602.13 - The nonfood contact surface of the side of fryer and hood filters had 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.
• 6-501.12 - Floors under fryer and wall beside handsink 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 27, 2008 (Follow-up)

• 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.
• 4-501.11 - Repeat sandwich unit was observed in a state of disrepair and damaged. Bottom of the sandwich unit is covered in water
  Repair the sandwich 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 sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

February 15, 2008 (Routine)

• 2-102.11 a.18.1-17 II - Critical 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.
• 3-302.11 - Critical Unwrapped or uncovered food in the in the reachin unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11 - Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken stored in a manner which could cause cross contamination of RTE foods
  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.
• 3-501.16 - Critical Tilapia and crabcake cold holding at improper temperatures.
  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.
• 3-501.17 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-501.18 - Corrected During Inspection Critical According to the ""consume by"" date on the packaged raw steaks in the refrigerator, the food should have been discarded 5 ago. Observed raw steaks in the refridgeration unit turning brown with a use by date of February 10th 2008. Six packs of steaks were voluntarily discarded
  Discard the food at this time and ensure all food is served, sold or discarded by the ""consume by"" date. 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.
• 4-501.11 - sandwich unit was observed in a state of disrepair and damaged. Bottom of the sandwich unit is covered in water
  Repair the sandwich 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 sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: refridge units and microwave
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove, walls behind the stove, hood filters floors behind stove, outside of fridge units.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11 - Less than 10 foot candles of light was noted in the walkin. No working light was observed in the walkin
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

November 28, 2007 (Routine)

• 2-102.11 a.18.1-17 II - Critical 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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-204.112 - There was no temperature measuring device located in the drink fridge at the bar.
  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.
• 4-901.11 - Cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 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
• 6-501.12 - Floor in the in the kitchen behind the grill 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.

August 20, 2007 (Pre-Opening)