March 17, 2009 (Routine)

• 4-202.11 - The food contact surface of the following is not smooth, contains cracks, chips, or pits and can not be easily cleaned: Lid of cornmeal and rock salt in prep room. Cover of salmon in walk-in. Remove all cracked plastic food containers.
  Repair or replace the items 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.
• 4-204.112 - There was no temperature measuring device located in the Pantry and Saute low boys..
  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.
• 4-501.11 - The door gasket of the broiler low boy was in very bad repair, not allowing the door to close completely. Other gaskets were in bad repair on the 3 compart drawers and the 2 other lowboy units.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.112 - Corrected During Inspection The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<165F>. To Correct:
  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.
• 4-501.12 - The cutting boards throughout the prep area and main cook area 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.
• 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: Vents above cook line in main cook area.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: Large whisk hanging above food prep table, stainless beside this whisk, stainless tables where scales are kept and under stainless tables in prep room.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.11 - Critical Observed the handwashing station in the main cook line area a manner that was not approved by the manufacturer a cauldron was sitting in it.
  This hand washing station must be used in accordance with the manufacturers operating procedures.
• 5-205.11 - Critical The handwashing facility located in the main cook line area was 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 blockage preventing its use.
• 6-301.11 - Soap was not provided at the hand washing station 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.

November 17, 2008 (Routine)

• 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 4-203.11 - The cooks food temperature measuring device (degrees F) are not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-501.11 - The 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.
• 5-403.12 - A condensate drain line servicing the walkin freezer was emptying liquid waste directly onto the floor of the freezer.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the rear hand basin
  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 The prep room ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 09, 2008 (Routine)

• 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.
• 4-501.11 - Corrected During Inspection Repeat A food bin was observed in a state of disrepair and damaged.
  Repair the food bin 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 food in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.114 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 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.
• 6-501.11 - Repeat The storeroom wall and kitchen ceiling vents 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 wall behind the ovens 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.

March 24, 2008 (Routine)

• 3-304.12 - Repeat 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 - Repeat The cutting boards, ice cream freezer lid and the 4 door reachin were observed in a state of disrepair and damaged.
  Repair the equipment 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.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: wait station drawers, grill, tip skillet, oven, shelving, cutting boards
  Clean and sanitize these surfaces for food contact.
• 5-203.14 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop well.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 6-501.11 - The dishroom hand basin is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 26, 2007 (Routine)

• 3-302.11 - Corrected During Inspection 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.
• 4-501.11 - Repeat Wait station drawer handles, front counter and food bins observed in a state of disrepair and damaged.
  Repair the equipment 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.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: tray under ice bin, pots and pans, shelving, carts, 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.
• 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the front line
  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 hoods
  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 hand basin faucet, walkin freezer condensate drainline and the dry storeroom wall 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 wall in the dishroom 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.

June 08, 2007 (Routine)

• 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 - Repeat Cutting boards, hood filters, refrigerated drawer were observed in a state of disrepair and damaged.
  Repair the equipment 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.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: wait station drawers and cabinets, cutting boards, oven, drip pans, 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.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the dishroom
  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 hoods
  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
• 6-501.12 - Repeat The walkin freezer floor and the ceiling vents and tiles 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.

March 19, 2007 (Routine)

• 4-501.11 - Soup pot lids. walkin freezer door and stove drip pan were observed in a state of disrepair and damaged.
  Repair the equipment 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.
• 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.
• 4-903.11 - Corrected During Inspection 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.
• 5-203.14 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin and the air gap on the faucet was leaking.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-403.12 - A condensate drain line servicing the walkin freezer was emptying liquid waste directly onto the floor of the freezer.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 6-202.11 - Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the front and rear wait stations.
  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 20 foot candles of light was noted in the storeroom
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 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

December 12, 2006 (Routine)

• 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11 - The whisk for the large mixer was observed in a state of disrepair and damaged.
  Repair the whisk 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 whisk, 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: wait station cabinets and drawers
  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 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
• 6-501.12 - Repeat 3 compartment sink wall, walkin freezer floor, and ceiling tiles and vents 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.

September 06, 2006 (Routine)

June 19, 2006 (Routine)

• 4-501.11 - Repeat The door gasket of the prep units and line reachins are (missing, damaged).
  Repair or replace the equipment door gasket in accordance with the manufacturer's specifications.
• 4-501.11 - Repeat Food bin lid and hood filter were observed in a state of disrepair and damaged.
  Repair the equipment 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.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: food bins, outsides of equipment, pots and pans
  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 - A condensate drain line servicing walkin freezer was emptying liquid waste directly onto the floor of the freezer.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 6-202.11 - Repeat Light bulb in kitchen hood not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the front line and rear wait station.
  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.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the front line.
  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 hoods
  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
• 6-501.12 - Repeat Front line ceiling and vents, dishwasher walls, ceiling and vents and dining room ceiling and vents 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.

March 10, 2006 (Routine)

• 3-304.12 - Repeat 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.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: drawers, frontline shelving, oven, walkin shelving, ice cream 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.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the rear wait station
  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 front line
  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 - Corrected During Inspection Repeat Front hand basin and faucet, 3 compartment sink faucet 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 - Repeat Floor in the walkin freezer 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.

December 01, 2005 (Routine)

• 3-302.11 - Corrected During Inspection Critical Repeat Raw animal food holding 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.
• 3-304.12 - Repeat 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.
• 3-501.16 - Critical Shrimp, crabmeat, deviled eggs cold holding at improper temperatures.
  Discard the shrimp, crabmeat and devilled eggs and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3-501.16 - Critical Chicken, crab dip, roast beef, sour cream, peas cold holding at improper temperatures.
  Relocate chicken, crab dip, roast beef, sour cream, and peas to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3-501.17 - Critical The prepared ready-to-eat (RTE) beef, salmon 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.
• 4-501.11 - Repeat Wait station ice bin lid was observed in a state of disrepair and damaged.
  Repair the ice bin lid 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 ice bin lid, 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 bar reachin and frontline 3 drawer reachin are (missing, damaged).
  Repair or replace the reachin 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: wait station drawers, bar counters and shelving, cleanside drainboard
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Clean bar glasses were not observed stored in a position to allow air-drying.
  Store glassware in a self-draining position that allows air-drying.
• 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.
• 4-903.12 - Clean equipment/utensils were found stored at the bar hand basin.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 6-202.11 - Light bulbs in exhaust hoods not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-501.12 - Repeat Bar floor, frontline hand basin, wall by dishwasher, walkin freezer floor, kitchen ceiling and vents 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.

September 09, 2005 (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 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.
• 3-304.12 - Repeat 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.
• 3-304.14 - Improper use of wet wiping cloths (under cutting boards).
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 4-501.11 - Repeat Front line ice bin lid was observed in a state of disrepair and damaged.
  Repair the lid 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 lid, 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 frontline reachin and lowboy are (missing, damaged).
  Repair or replace the refrigeration 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: outsides of oven, wait station drawers, oven, shelving, tray carts, ice machine
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Clean utensils were not observed stored in a position to allow air-drying.
  Store utensils in a self-draining position that allows air-drying.
• 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.
• 4-904.13 - 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.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hoods
  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 Kitchen 3 compartment sink faucet and frontline hand basin faucets not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 20, 2005 (Routine)

• 3-302.11 - Critical Unwrapped or uncovered food in the bar reachin.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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 - The door gasket of the frontline reachin is (missing, damaged).
  Repair or replace the reachin door gasket in accordance with the manufacturer's specifications.
• 4-501.11 - Repeat Chest freezer lid was observed in a state of disrepair and damaged.
  Repair the freezer lid 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 freezser lid, 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: kitchen shelving, ice machine, food barrels, rear wait station trays
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Bar and wait station glasses were found stacked on glasses.
  Store glasses in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.13 - 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.
• 6-303.11 - Repeat Less than 10 foot candles of light was noted in the walkin freezer
  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.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood and on the front line
  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
• 6-501.12 - Front line ceiling vents and walkin freezer 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.

March 04, 2005 (Routine)

• 4-501.11 - Bus pans were observed in a state of disrepair and damaged.
  Repair the bus pans 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 bus pans, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.11 - Repeat The door gasket of the bar reachins are (missing, damaged).
  Repair or replace the reachin 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: wait station drawers, frontline shelving, convection ovens
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Bar glasses were found stacked on bar glasses.
  Store glasses 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 - 3 compartment sink faucets 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 - Repeat Dishwasher wall and ceiling vents 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 03, 2005 (Routine)

• 4-903.11 - Clean bar glasses were not observed stored in a position to allow air-drying.
  Store bar glasses in a self-draining position that allows air-drying.
• 4-903.11 - Ice bins were observed unprotected at the bar.
  Install splashguards between bar ice bins and dump sinks.
• 6-303.11 - Less than 10 foot candles of light was noted in the walkin freezer
  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.
• 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hoods
  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
• 4-501.11 - Repeat The door gaskets of the reachins and prep units were (missing, damaged).
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-501.11 - Repeat Wait station drawer handles was observed in a state of disrepair and damaged.
  Repair the drawer handles 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 drawer handles, 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 glasses, wait station drawers, plates, counters, walkin shelving, front oven
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Repeat Ceiling vents, walkin freezer floor and walls 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.
• 5-202.11 - Critical The 3 compartment and rear hand basin drains and the dipper well spigot were not easy to clean because the component is damaged or condition is in poor repair.
  Repair or replace the drains and spigot to provide a surface that is continuous, accessible, smooth, and easily cleaned.

September 24, 2004 (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 or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: drawers, cleanside drainboard, underside of shelving, pots and pans
  Clean and sanitize these surfaces for food contact.
• 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.
• 4-501.11 - Repeat The door gasket of the bar reachins are (missing, damaged). ON ORDER
  Repair or replace the bar reachins door gaskets in accordance with the manufacturer's specifications.
• 4-501.11 - Front line reachin door handle was observed in a state of disrepair and damaged.
  Repair the reachin door handle 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 reachin door handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

June 24, 2004 (Routine)

• 3-304.12 - In-use utensils improperly stored between use.
  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 - The door gasketsof the bar reachin are (missing, damaged).
  Repair or replace the bar reachin door gaskets in accordance with the manufacturer's specifications.
• 4-501.11 - Wait station cabinet door was observed in a state of disrepair and damaged.
  Repair the cabinet door 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 cabinet door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 6-501.12 - Walls 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.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: cabinets, pans, food bins, hood filters
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Dishwasher caulking is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-301.11 - Critical Improper utensils used for dispensing food.
  Replace dispensing utensils with proper scoops with handles.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the rear wait station.
  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.

March 05, 2004 (Routine)

• 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.
• 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 - The door gasket of the reachins and prep units are (missing, damaged).
  Repair or replace the reachins and prep units door gaskets in accordance with the manufacturer's specifications.
• 4-501.11 - Cabinets was observed in a state of disrepair and damaged.
  Repair the cabinet door handles 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 door handles, 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: outside of equipment drip pans, pots and pans
  Clean and sanitize these surfaces for food contact.
• 4-204.112 - There was no temperature measuring device located in the beer walkin.
  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.
• 6-501.12 - Ceiling vents 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 13, 2004 (Routine)

• 3-304.12 - In-use utensils improperly stored between use.
  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.
• 6-301.11 - Soap dispenser was not easily accesible at the front wait station
  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.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Ice Machine, light globes above stove in front prep area.
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Less than 50 foot candles of light was noted above the rear kitchen stove.
  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
• 4-501.11 - Refrigerator handle on unit in front prep area and caulk above rear kitchen stove was observed in a state of disrepair and damaged.
  Repair the refrigerator handle and caulk 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 refrigerator handle and caulk, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 6-202.11 - Light bulbs in front prep area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

June 03, 2003 (Follow-up)

• 4-904.11 - Repeat Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-501.12 - Repeat Hood over the broilers noted in need of cleaning. Trash and debris packed in one corner of the bar.
  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.
• 4-903.11 - Repeat Coffee filters were found stored unprotected at the wait station.
  Store coffee filters in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 5-205.11 - Critical The handwashing facility located at the bar 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 bucket, knife, cloth and cutting board preventing its use.

May 20, 2003 (Routine)

• 4-904.11 - Spoons found at the soup/bread wait station stored with the food contact end up.
  Store all utensils handles up to avoid contamination of the food contact end.
• 3-501.16 - Critical Bags of previously frozen fries stored on the cook line at room temperature. These are potentially hazardous and must be stored at 41'F or below.
  Keep the bags of fries in the refrigerator on the cook line or keep a smaller number of bags out and discard after 4 hours.
• 6-501.14 - One filter is missing in the hood in the back prep kitchen.
  Provide a new filter. All hood filters must be properly installed so there are no gaps between the filters.
• 6-501.12 - Hood filters over the broilers and in the back kitchen are dusty/dirty.
  Clean the filters frequently to avoid a buildup of dust, dirt, grease and grime.
• 5-103.11 - Critical There is an inadequate supply of both hot and cold water at the hand wash sink at the bar. Water pressure is very low.
  Repair the sink so it has enough water pressure to allow proper hand washing.
• 6-303.11 - One light is not working in the hood in the back kitchen.
  Provide a new bulb.
• 3-302.12 - One bin of flour and a bin of corn meal were found with no identifying label.
  Label containers of foods that are not readily identifiable.
• 4-903.11 - Coffee filters were left out unprotected at the wait stations. Clean utensils were found stored in dirty drawers in the back kitchen.
  Store all utensils and single use articles in a clean, dry location protected from environmental contamination.
• 3-302.11 - Critical Crab dip in the walk-in refrigerator stored under raw fish.
  Store the crab dip above raw products to avoid cross contamination.
• 4-501.12 - Bread board at the wait station is badly grooved and no longer cleanable.
  Replace the bread board.
• 4-602.13 - Inside of freezer where clean plates are stored has food debris in it.
  Clean out this freezer.
• 4-302.14 - There is no iodine test kit at the bar for the glass washers.
  Provide an iodine test kit at the bar.
• 6-301.12 - Paper towels are not provided in dispensers at the wait stations.
  Paper towels must be provided in proper dispensers at the hand wash sinks at the wait stations.