August 06, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored over RTE foods.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 A 2 - Critical Potentially hazardous food held in the prep unit and the undercounter reach-in cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Repeat The door gasket to the 1-door prep unit is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2890 - Repeat Light bulb in upstairs prep kitchen not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the upstairs
  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

December 04, 2008 (Routine)

• 1570 - Repeat The door gasket to the 1 door prep unit is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2890 - Repeat Light bulb in up-stairs in dry storage and drink prep area not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

November 18, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored over salad greens.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0850 - Corrected During Inspection Critical Repeat Sliced tomato for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Ceasar dressing containing raw eggs and the duck that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1570 - Repeat Mop sink upstairs was observed in a state of disrepair and damaged.
  Repair the mop sink 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.
• 1570 - Repeat The door gasket to the 1 door prep unit is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  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.
• 2890 - Light bulb in up-stairs in dry storage and drink prep area not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3330 - Corrected During Inspection Critical Working containers of spry bottles up-stairs are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 19, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use-on counter at room temperature.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0850 - Critical Potato salad for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1060 - The nonfood contact surface of the wooden prep table has open cracks and is heavily gouged, shelf under dishwahser is heavily rusted, using towel to anchor cutting boards (use washable rubber bar netting), --it is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in the small brown refrigerator
  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.
• 1570 - Repeat The door gasket of the small sandwich bar refrigerator is damaged.
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Upstairs mop sink heavily stained and legs missing--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.
• 1580 - Repeat The cutting board(s) at upstairs beverage area and bar and cooking areas 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.
• 1780 - Critical Food contact surfaces of the knives used to prepare/store potentially hazardous food items at main cooking line were observed stored in an unclean place-between soiled equipment.
  Clean using wet wiping cloths stored in sanitizer during prep periods, then clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 3170 - Hole in wall above upstairs mop sink--it is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Faucet on handsink in kitchen is leaking and handles are stained and not cleanable--need replacing.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3300 - The upstairs storeroom needs to be reorganized. Store coffee, single service articles, and other dry food items separate from all cleaning compounds.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

December 19, 2006 (Follow-up)

• 1320 - There was no temperature measuring device located in the small brown reach-in refrigerator.
  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.
• 1580 - The cutting boards 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. (Will attempt to bleach them first before replacing them)
• 2930 - Back screen door of the food establishment is not protected against entry of insects and rodents. Will be fixed when kitchen floor gets replace in a week.
  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.

December 15, 2006 (Routine)

• 0820 - Critical Repeat The following foods were cold holding at improper temperatures:1. sliced beef (47.7 F) - cooled to 44.82. chicken salad (47.9 F) - cooled to 44.73. raw duck (45.7) - cooled to 444. goat cheese (53.2 F)- discarded5. sour cream ((50.7 F) - discarded
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - Repeat The 3 DR Beverage Air reach-in cooler was observed with a frozen condenser causing the unit to be at 53.1 F. Service call in progress.
  Repair the unit so that it maintains 45 F (after March 2007 all units will be required to maintain 41F of less).

September 28, 2005 (Follow-up)

• 0820 - Critical Repeat Chicken salad, pheasant and salmon cold holding at improper temperatures. Unit is not cooling properly. Operator voluntarily discarded the food and called for refrigeration service during inspection.
  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.
• 1320 - Repeat There was no temperature measuring device located in the upstairs and kitchen freezers and the small prep unit. Operator states that thermometers are on order.
  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.
• 1570 - Repeat The small prep unit is not operating/cooling properly
  Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2520 - Critical Repeat A direct connection exists between the drain line of the food preparation sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive heat. The make-up air vent/blower is not operational.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat The floor at the downstairs storage room entry and behind the bar is not maintained in good repair. The floor covering has failed and the subflooring is exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The floor under/behind the dishwasher 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 28, 2005 (Follow-up)

• 0820 - Critical Repeat Chicken salad, pheasant and salmon cold holding at improper temperatures. Unit is not cooling properly. Operator voluntarily discarded the food and called for refrigeration service during inspection.
  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.
• 1320 - Repeat There was no temperature measuring device located in the upstairs and kitchen freezers and the small prep unit. Operator states that thermometers are on order.
  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.
• 1570 - Repeat The small prep unit is not operating/cooling properly
  Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2520 - Critical Repeat A direct connection exists between the drain line of the food preparation sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive heat. The make-up air vent/blower is not operational.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat The floor at the downstairs storage room entry and behind the bar is not maintained in good repair. The floor covering has failed and the subflooring is exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The floor under/behind the dishwasher 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 28, 2005 (Follow-up)

• 0820 - Critical Repeat Chicken salad, pheasant and salmon cold holding at improper temperatures. Unit is not cooling properly. Operator voluntarily discarded the food and called for refrigeration service during inspection.
  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.
• 1320 - Repeat There was no temperature measuring device located in the upstairs and kitchen freezers and the small prep unit. Operator states that thermometers are on order.
  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.
• 1570 - Repeat The small prep unit is not operating/cooling properly
  Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2520 - Critical Repeat A direct connection exists between the drain line of the food preparation sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive heat. The make-up air vent/blower is not operational.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat The floor at the downstairs storage room entry and behind the bar is not maintained in good repair. The floor covering has failed and the subflooring is exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The floor under/behind the dishwasher 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, 2005 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. Clean knives stored between wall and utility pipes.
  Store knives in sanitary manner on a surface that has been cleaned and sanitized.
• 0800 - Critical Meat broth and pear soup noted not being adequately cooled to prevent the growth of harmful bacteria. Liquids were refrigerated in deep, tightly covered containers without proper cool down.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - The methods used for cooling the meat broth and the pear soup were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Corrected During Inspection Critical Chicken salad cold holding at improper temperatures. Food had been in prep unit drop-in bin for almost four hours. Operator voluntarily discarded the food.
  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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed soft cheeses in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical The prepared ready-to-eat (RTE) cooked beef, potato salad, and other 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.
• 1320 - There was no temperature measuring device located in the upstairs and kitchen freezers.
  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.
• 1570 - The beer cooler is leaking from the bottom.
  Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interiors of upstairs freezers and refrigeratorKitchen prep cooler (bad odor)Magnetic knife rackIce machine interior
  Maintain nonfood-contact surfaces of equipment clean.
• 2520 - Critical A direct connection exists between the drain line of the food preparation sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 2930 - The back door and its screen door 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.
• 3170 - The floor at the downstairs storage room entry and behind the bar is not maintained in good repair. The floor covering has failed and the subflooring is exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floor under/behind the dishwasher and around the kitchen equipment 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.
• 3220 - Mops not hung up to air dry. Mop racks are needed at the mop sinks on both floor levels.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

September 06, 2005 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. Clean knives stored between wall and utility pipes.
  Store knives in sanitary manner on a surface that has been cleaned and sanitized.
• 0800 - Critical Meat broth and pear soup noted not being adequately cooled to prevent the growth of harmful bacteria. Liquids were refrigerated in deep, tightly covered containers without proper cool down.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - The methods used for cooling the meat broth and the pear soup were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Corrected During Inspection Critical Chicken salad cold holding at improper temperatures. Food had been in prep unit drop-in bin for almost four hours. Operator voluntarily discarded the food.
  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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed soft cheeses in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical The prepared ready-to-eat (RTE) cooked beef, potato salad, and other 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.
• 1320 - There was no temperature measuring device located in the upstairs and kitchen freezers.
  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.
• 1570 - The beer cooler is leaking from the bottom.
  Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interiors of upstairs freezers and refrigeratorKitchen prep cooler (bad odor)Magnetic knife rackIce machine interior
  Maintain nonfood-contact surfaces of equipment clean.
• 2520 - Critical A direct connection exists between the drain line of the food preparation sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 2930 - The back door and its screen door 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.
• 3170 - The floor at the downstairs storage room entry and behind the bar is not maintained in good repair. The floor covering has failed and the subflooring is exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floor under/behind the dishwasher and around the kitchen equipment 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.
• 3220 - Mops not hung up to air dry. Mop racks are needed at the mop sinks on both floor levels.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

September 06, 2005 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. Clean knives stored between wall and utility pipes.
  Store knives in sanitary manner on a surface that has been cleaned and sanitized.
• 0800 - Critical Meat broth and pear soup noted not being adequately cooled to prevent the growth of harmful bacteria. Liquids were refrigerated in deep, tightly covered containers without proper cool down.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - The methods used for cooling the meat broth and the pear soup were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Corrected During Inspection Critical Chicken salad cold holding at improper temperatures. Food had been in prep unit drop-in bin for almost four hours. Operator voluntarily discarded the food.
  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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed soft cheeses in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0830 - Critical The prepared ready-to-eat (RTE) cooked beef, potato salad, and other 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.
• 1320 - There was no temperature measuring device located in the upstairs and kitchen freezers.
  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.
• 1570 - The beer cooler is leaking from the bottom.
  Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interiors of upstairs freezers and refrigeratorKitchen prep cooler (bad odor)Magnetic knife rackIce machine interior
  Maintain nonfood-contact surfaces of equipment clean.
• 2520 - Critical A direct connection exists between the drain line of the food preparation sink and the sewer line.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 2930 - The back door and its screen door 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.
• 3170 - The floor at the downstairs storage room entry and behind the bar is not maintained in good repair. The floor covering has failed and the subflooring is exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floor under/behind the dishwasher and around the kitchen equipment 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.
• 3220 - Mops not hung up to air dry. Mop racks are needed at the mop sinks on both floor levels.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 18, 2004 (Critical Procedures)

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish and meats stored above strawberries and other ready-to-eat foods in the prep cooler.
  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. MANAGER AGREED TO CORRECT.
• 3380 - Critical The bucket sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.
  Utilize only sanitizing solutions that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. CORRECTED.

June 18, 2004 (Critical Procedures)

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish and meats stored above strawberries and other ready-to-eat foods in the prep cooler.
  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. MANAGER AGREED TO CORRECT.
• 3380 - Critical The bucket sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.
  Utilize only sanitizing solutions that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. CORRECTED.

June 18, 2004 (Critical Procedures)

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish and meats stored above strawberries and other ready-to-eat foods in the prep cooler.
  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. MANAGER AGREED TO CORRECT.
• 3380 - Critical The bucket sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010.
  Utilize only sanitizing solutions that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. CORRECTED.

February 25, 2004 (Critical Procedures)

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish was stored over cooked turkey in the downstairs cooler, and raw meats were stored over various foods in the upstairs cooler.
  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. MANAGER AGREED TO CORRECT.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. CORRECTED.

February 25, 2004 (Critical Procedures)

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish was stored over cooked turkey in the downstairs cooler, and raw meats were stored over various foods in the upstairs cooler.
  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. MANAGER AGREED TO CORRECT.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. CORRECTED.

February 25, 2004 (Critical Procedures)

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish was stored over cooked turkey in the downstairs cooler, and raw meats were stored over various foods in the upstairs cooler.
  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. MANAGER AGREED TO CORRECT.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. CORRECTED.

October 08, 2003 (Follow-up)

October 08, 2003 (Follow-up)

October 08, 2003 (Follow-up)

September 23, 2003 (Routine)

• 1800 - The nonfood contact surface of the exhaust 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.
• 3080 - Less than 10 foot candles of light was noted in the in the small dry storage area. The light bulb is not functioning, and 5.2 foot candles of light was measured.
  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.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the spray hose and the 3-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. MANAGER AGREED TO FIX.
• 0550 - In-use utensils improperly stored between use. A spoon was stored with the handle in the potato salad, and the ice scoop was stored on a soiled cooler in the upstairs wait area.
  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. CORRECTED.
• 0570 - Heavily soiled wiping cloths in use. Cloths stored on the counter in the kitchen are visibly soiled.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 1450 - The prep cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration space necessary to maintain food items at 41 (45) degrees, and provide adequate space for cooling prepared foods. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 0160 - Critical A food employee failed to wash his or her hands after handling soiled utensils, and before handling clean dishes.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED THIS ISSUE WITH THE MANAGER.
• 0210 - Food employees wearing soiled clothing. An employee was wearing a visibly soiled apron.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides in the bar area.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. THE INSECTICIDE WAS RELOCATED. CORRECTED DURING INSPECTION.
• 0820 - Critical Repeat Several foods were cold holding at improper temperatures (see above temperature list). All foods except the butter, sprouts, and duck have been made today and have been cooling for 1-2 hours, per the manager. The sprouts have been out for 1 hour, the butter has been out 2 hours, and the duck has been in the cooler for 2 days.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. THE DUCK WAS EMBARGOED AND VOLUNTARILY DISCARDED. THE BUTTER, POTATO SALAD, AND SHELL EGGS WILL BE DISCARDED AFTER THE LUNCH SHIFT, AND ALL THE OTHER FOODS WILL BE MONITORED TO ENSURE THAT THEY REACH 41 DEGREES WITHIN 4 HOURS, PER THE MANAGER. ANY FOODS THAT DO NOT COOL IN THE PROPER AMOUNT OF TIME SHALL BE DISCARDED.
• 1060 - Repeat The nonfood contact surface of the shelf under the bar grill, the shelf under the dishmachine, and the wine shelf in the upstairs storage area are not corrosion resistant, nonabsorbent, and/or smooth. All these shelves were lined with aluminum foil.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

September 23, 2003 (Routine)

• 1800 - The nonfood contact surface of the exhaust 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.
• 3080 - Less than 10 foot candles of light was noted in the in the small dry storage area. The light bulb is not functioning, and 5.2 foot candles of light was measured.
  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.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the spray hose and the 3-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. MANAGER AGREED TO FIX.
• 0550 - In-use utensils improperly stored between use. A spoon was stored with the handle in the potato salad, and the ice scoop was stored on a soiled cooler in the upstairs wait area.
  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. CORRECTED.
• 0570 - Heavily soiled wiping cloths in use. Cloths stored on the counter in the kitchen are visibly soiled.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 1450 - The prep cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration space necessary to maintain food items at 41 (45) degrees, and provide adequate space for cooling prepared foods. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 0160 - Critical A food employee failed to wash his or her hands after handling soiled utensils, and before handling clean dishes.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED THIS ISSUE WITH THE MANAGER.
• 0210 - Food employees wearing soiled clothing. An employee was wearing a visibly soiled apron.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides in the bar area.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. THE INSECTICIDE WAS RELOCATED. CORRECTED DURING INSPECTION.
• 0820 - Critical Repeat Several foods were cold holding at improper temperatures (see above temperature list). All foods except the butter, sprouts, and duck have been made today and have been cooling for 1-2 hours, per the manager. The sprouts have been out for 1 hour, the butter has been out 2 hours, and the duck has been in the cooler for 2 days.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. THE DUCK WAS EMBARGOED AND VOLUNTARILY DISCARDED. THE BUTTER, POTATO SALAD, AND SHELL EGGS WILL BE DISCARDED AFTER THE LUNCH SHIFT, AND ALL THE OTHER FOODS WILL BE MONITORED TO ENSURE THAT THEY REACH 41 DEGREES WITHIN 4 HOURS, PER THE MANAGER. ANY FOODS THAT DO NOT COOL IN THE PROPER AMOUNT OF TIME SHALL BE DISCARDED.
• 1060 - Repeat The nonfood contact surface of the shelf under the bar grill, the shelf under the dishmachine, and the wine shelf in the upstairs storage area are not corrosion resistant, nonabsorbent, and/or smooth. All these shelves were lined with aluminum foil.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

September 23, 2003 (Routine)

• 1800 - The nonfood contact surface of the exhaust 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.
• 3080 - Less than 10 foot candles of light was noted in the in the small dry storage area. The light bulb is not functioning, and 5.2 foot candles of light was measured.
  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.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the spray hose and the 3-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. MANAGER AGREED TO FIX.
• 0550 - In-use utensils improperly stored between use. A spoon was stored with the handle in the potato salad, and the ice scoop was stored on a soiled cooler in the upstairs wait area.
  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. CORRECTED.
• 0570 - Heavily soiled wiping cloths in use. Cloths stored on the counter in the kitchen are visibly soiled.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 1450 - The prep cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration space necessary to maintain food items at 41 (45) degrees, and provide adequate space for cooling prepared foods. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 0160 - Critical A food employee failed to wash his or her hands after handling soiled utensils, and before handling clean dishes.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED THIS ISSUE WITH THE MANAGER.
• 0210 - Food employees wearing soiled clothing. An employee was wearing a visibly soiled apron.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides in the bar area.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. THE INSECTICIDE WAS RELOCATED. CORRECTED DURING INSPECTION.
• 0820 - Critical Repeat Several foods were cold holding at improper temperatures (see above temperature list). All foods except the butter, sprouts, and duck have been made today and have been cooling for 1-2 hours, per the manager. The sprouts have been out for 1 hour, the butter has been out 2 hours, and the duck has been in the cooler for 2 days.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. THE DUCK WAS EMBARGOED AND VOLUNTARILY DISCARDED. THE BUTTER, POTATO SALAD, AND SHELL EGGS WILL BE DISCARDED AFTER THE LUNCH SHIFT, AND ALL THE OTHER FOODS WILL BE MONITORED TO ENSURE THAT THEY REACH 41 DEGREES WITHIN 4 HOURS, PER THE MANAGER. ANY FOODS THAT DO NOT COOL IN THE PROPER AMOUNT OF TIME SHALL BE DISCARDED.
• 1060 - Repeat The nonfood contact surface of the shelf under the bar grill, the shelf under the dishmachine, and the wine shelf in the upstairs storage area are not corrosion resistant, nonabsorbent, and/or smooth. All these shelves were lined with aluminum foil.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

June 12, 2003 (Follow-up)

• 3380 - Critical Repeat The chlorine sanitizer used in the bar area being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The solution rated at 0ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces (50-200ppm chlorine). THE MANAGER ADDED CHLORINE SO THE SOLUTION WAS THE PROPER CONCENTRATION. CORRECTED DURING INSPECTION.
• 1060 - Repeat The nonfood contact surfaces of the shelves throughout the facility are not corrosion resistant, nonabsorbent, and/or smooth. These shelves were lined with aluminum foil.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the foil so that the surface is smooth and easily cleanable.
• 1320 - Repeat There was no temperature measuring device located in a couple coolers.
  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. THE MANAGER STATED THAT THERMOMETERS WERE ON ORDER, AND WILL ARRIVE SOON.

June 03, 2003 (Routine)

• 0830 - Critical All prepared ready-to-eat (RTE) foods in the refrigeration units were 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. DISCUSSED WITH THE MANAGER, WHO AGREED TO CORRECT.
• 0820 - Critical Cooked roast beef was cold holding at improper temperatures. The food was rated at 57 degrees.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. THE FOODS WERE RELOCATED TO A COOLER CAPABLE OF HOLDING THE FOODS AT 41 DEGREES OR BELOW. CORRECTED.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw sausage and other meats stored above fruits, cheeses, and sauces in the different refrigeration units.
  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. MANAGER AGREED TO CORRECT.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Different employees were observed cutting bread, preparing salads, and handling other RTE foods without gloves or using other implements.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. DISCUSSED WITH THE MANAGER, WHO AGREED TO CORRECT.
• 3380 - Critical The chlorine solution used in the bar area and the quaternary ammonia solution used in the kitchen that were being applied to food contact surfaces do not meet the requirements of 21 CFR 178.1010. The solutions exceeded 200ppm chlorine or 400ppm quaternary ammonia.
  Utilize only sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Use chemical test strips to ensure the proper concentrations. SOLUTIONS WERE DILUTED TO THE PROPER CONCENTRATIONS. CORRECTED DURING INSPECTION.
• 1320 - There were no temperature measuring devices located in the downstairs prep coolers.
  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.
• 2000 - Pots and pans were found stored on the floor in the small downstairs dry storage closet.
  Store all utensils and equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1060 - The nonfood contact surface of several shelves located throughout the kitchen were not corrosion resistant, nonabsorbent, and/or smooth. These shelves were lined with aluminum foil.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the foil so that the shelves are smooth, durable, and easily cleanable.
• 3180 - The floor around the equipment in the upstairs storage room was 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.