October 09, 2009 (Routine)

• 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food, toasted rye break, with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0520 - A bottle of soda was observed stored in the ice machine.
  Discontinue the use of the ice machine as a beverage container cooler. Ice used for cooling food containers can not be used as food ice / drink ice.
• 0820 A 2 - Critical Sliced deli meat was observed stored in the prep cooler at improper temperature of 46 degrees.
  Remove deli meats from prep cooler and place in a cooler able to maintain 41 degrees or less.
• 1620 - The food prep sink was observed used for handwashing activity.
  A food prep sink and warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.

June 03, 2009 (Critical Procedures)

January 23, 2009 (Routine)

• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed putting bread into the bread basked with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0810 - Food containers for cooling marinara sauce in the walk in cooler are arranged so as not allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 1730 - The water temperature gauge on the dish machine is not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 3660 - Establishment operating without a valid permit as it has expired as of 31 Dec 2008.
  Apply for a permit to operate from the health department. An application was left with manager.

September 18, 2008 (Critical Procedures)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his hands after handling raw ground beef and before handling sliced American cheese.
  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.
• 0820 A 2 - Corrected During Inspection Critical Hard boiled eggs, diced tomatoes, and lasagna cold holding at improper temperatures of 43 degrees in the prep units.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

February 27, 2008 (Critical Procedures)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) strawberry their bare hands while slicing it.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Corrected During Inspection Critical Anchovies cold holding at improper temperature of 46 degrees in prep unit.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

August 23, 2007 (Critical Procedures)

February 07, 2007 (Routine)

• 0220 - Corrected During Inspection Critical The waitress is drinking from an uncovered container in the food preparation area.
  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.
• 0480 - Corrected During Inspection Repeat Unlabeled tub of salt was observed at prep table.
  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.
• 0570 - Wiping cloths improperly stored between use on cutting board.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Corrected During Inspection Critical Large container of soup noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F 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.
• 1750 - Manufacturer containers that are labeled "mozzarella" were observed reused for the storage of various food items.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: head of power wand and throat of meat auger.
  Clean and sanitize these surfaces for food contact.
• 1960 - Corrected During Inspection The lid to the blender was on while the blender pitcher was observed with condensation in it.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3260 - Employees are not using the dressing rooms or lockers provided and are storing jackets where they may contaminate single service items.
  Employees that regularly change their clothes in the establishment or bring jackets should use the dressing room or lockers provided.

July 14, 2006 (Routine)

• 0450 - Critical Employee observed handling ready-to-eat (RTE) bread with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0480 - Corrected During Inspection 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.
• 0550 - Dispensing utensils improperly stored in a container of water at room temperature between uses.
  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.
• 0610 - Food stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The ready-to-eat (RTE) commercially processed heavy cream 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) meat and tomato sauces 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.
• 2350 ii - The drain line on the soda gun holster at bar is missing.
  Repair plumbing.
• 3330 - Corrected During Inspection Critical Working containers of cleaners 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.

May 31, 2006 (Pre-Opening)

• 2810 - Wall around shelving bracket at prep sink is not smooth and easily cleanable. There is an open area around the gas line leading to the charcoal broiler. There is an opening around the top right corner over 3-vat sink in the bar.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Floor around plumbing lines are not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2830 - Floor wall juncture by beer cooler in the bar is not coved and closed to no larger than 1/32 inch space all the way around area..
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 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.
• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler/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.
• 3170 - There is a gap around the electrical line leading from the condenser unit and the light in the walk-in cooler.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.