August 28, 2009 (Routine)

June 09, 2009 (Follow-up)

April 14, 2009 (Routine)

• 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw sheimp parts over ready to eat items
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0810 - The methods used for cooling were not adequate. Deep pans used for cooling refried beans
  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 A 2 - Critical sour cream, guacamole cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) are not being used.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Soup cooker, oven, fryer, microwave, blender, dishwasher, etc.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the shelves, handles, grease on sides of fryers oven, debri on prep tables, storage area for cutting boards, outside of blender, outside of soup cooker, etc has 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.
• 2890 - Light bulb in kitchen cieling not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - floors, walls, and ceilings 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.
• 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pestsExtremely large infestation of Cockroaches throughout whole facility, Cokroaches are in/on dishwashing equipment, ice maker, electric panels, in walls, etc
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Critical Repeat Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Critical Repeat Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 14, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Repeat The door gasket to the walk-in freezer is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the micro wave oven has 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.
• 3270 - Harborage conditions exist. Several dead roaches found in dry storage room.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 29, 2008 (Routine)

• 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). {Raw chicken and beef strips stored over chopped ions and peppers.
  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.
• 1570 - Repeat The door gasket to the walk-in freezer was torn is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3170 - Repeat Lights/light fixture not working in the kitchen area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 29, 2008 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw chicken
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1570 - The door gasket to the reach-in beverage unit is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the bulk ice machine has 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.

January 31, 2008 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: container of cooked meat.
  Store food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Solution used to store wiping cloths was too high.
  Corrected to 50-ppm.
• 1570 - Unused or non-functioning equipment not removed from the premises. Stove/oven not working.
  Remove any unused or non-functioning equipment from the premises.
• 3170 - Light under hood system not working.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 27, 2007 (Routine)

• 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef in reach-in stored over ready to eat foods.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Unlabeled food containers of sugar was found in dry storage.
  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.
• 1570 - Repeat The door gasket of the floor model freezer is damaged.
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine.
  Maintain nonfood-contact surfaces of equipment clean.

April 25, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) containers of rice and beef in the refrigeration unit 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.
• 1570 - The door gasket of the reach-in freezer is damaged.
  Repair or replace the freezer door gasket in accordance with the manufacturer's specifications.
• 3045 - Repeat 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.

January 24, 2007 (Routine)

• 0470 A 4 - There were several large containers of food items stored directly on the floor of the walk-in.
  The food container need to be properly stored.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) several containers of food items in walk- 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.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 2890 - Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

October 19, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Hand sinks in the kitchen and prep area.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - The light fixture in the storage area is not working.
  The fixture needs to be repaired.

July 21, 2006 (Routine)

• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 2020 - Corrected During Inspection 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.
• 3270 - Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 24, 2006 (Routine)

• 0790 - Corrected During Inspection Repeat Improper methods used to thaw shrimp and beef.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 3045 - Corrected During Inspection Repeat 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.
• 3170 - Repeat There were three lights fixtures not working located in the hood exhaust system over the range top.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Repeat Handwashing facilities are unclean and not maintained. There was leak located in the rear of the kitchen area.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

January 11, 2006 (Routine)

• 0470 - Critical the containers used to store large quantities of chips, rice and beans are food-grade quality.
  Needs replacement.
• 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.
• 0790 - Improper methods used to thaw gorund beef.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) 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.
• 3170 - Light under hood system is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Handwashing sink in the kitchen area is leaking.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

October 12, 2005 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: raw chicken
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Corrected.
• 0820 - Critical There was a container of raw chicken found on the counter top not held at 41 or below.
  Corrected.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  Corrected
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the has accumulations of grime and debris. {The box fan}
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Light bulb in not shielded, coated, or otherwise shatter-resistent. Located in the kitchen area.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - Repeat 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.
• 3170 - Broken light fixtures in kitchen area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 11, 2005 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  Corrected
• 1770 A - Critical Need to clean can opener.
  Corrected.
• 1800 - The nonfood contact surface of the (Box fan, oven vents) has 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.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided. At kitchen hand sink area.
  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

April 27, 2005 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. - Containers of cooked beef, chopped peppers, and onions
  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.
• 1190 - The ambient (air/water) temperature measuring device for the reach in reefer was missing.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:can opener deep fat fryer.
  Clean and sanitize these surfaces for food contact.
• 3045 - Repeat 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.

January 10, 2005 (Routine)

• 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw food stored over cooked food in walk-in.
  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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Critical Repeat Cooked chicken hot holding at improper temperatures.
  Corrected.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. (Cooked chicken, beef, re-fryed beans)
  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.
• 1180 - The food temperature measuring device (degrees F) for taking food temperature was missing.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1580 - The cutting board(s) along the kitchen food prep 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.
• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food. (Need to clean can opener).
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 2890 - Repeat Light bulb in walk-in not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3040 - Handwashing aids and devices have been installed at the food preparation sink
  Remove handwashing aids and devices from the food preparation sink
• 3170 - There were several light fixtures not working
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 07, 2004 (Routine)

• 3045 - Repeat 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.
• 0620 - Several raw meat items stored over ready-to-eat food in main reefer.
  Corrected.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in main reefer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: in main reefer.
  Store food in packages, covered containers, or wrappings.
• 0830 - Critical The prepared ready-to-eat (RTE) in the reefer 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.
• 3340 1 - Critical Containers of pesticides and cleaning supplies are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Store containers of pesticides and cleaners seperately by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3300 - Automotive products stored with food items and cleaning supplies.
  Corrected.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1800 - Repeat The nonfood contact surface of the deep fryer has 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.
• 2890 - Light bulb in reefer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Door gasket damaged/ torn in main reefer and is not maintained in good repair
  Replace door gasket to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 0640 - Ice exposed to opened sodas and is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3180 - Windows ledge unclean over dishwashing area and door gasket in main reefer 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.

April 13, 2004 (Routine)

• 0820 - Critical Eggs on counter @ 82.F cold holding at improper temperatures.
  Discarded.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: interior of top stacked oven (Vulcan) unit and microwave.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 1800 - The nonfood contact surface of the unused margarita unit accumulations of grime and debris.
  Clean the surface of unused equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents, unit will be replaced.
• 3030 - No disposable towels were provided a the hand washing lavatory near walk-ins.
  Corrected.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3045 - Repeat 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.
• 0610 - Food stored on the floor in walk-in freezer food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3170 - Walk-in freezer flooring paint peeling at entrance is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 24, 2003 (Other)

August 04, 2003 (Routine)

• 1260 - Repeat Beverage tubing behind bar not properly seperated from cold plate where ice is stored.
  Called distributor for correction.
• 3045 - Repeat Kitchen handsinks without sign instructing employees to wash hands.
  Post appropriate sign at handsinks.
• 1880 - Interior surfaces of oven (two door unit), microwave and upright reach-in refrigerator by oven unit unclean.
  Clean and sanitize surfaces.
• 0380 - Critical Uncovered products in walk-ins.
  Corrected.
• 0830 - Critical Several prepared foods in walk-in unit without date marking when prepared.
  Corrected.
• 2720 - Trash receptiles lids open.
  Corrected.
• 3300 - Cardboard improperly stored outside trash receptiles.
  Corrected.

April 01, 2003 (Routine)

• 0240 - Hair restraints not worn by kitchen prep staff.
  Use effective hair restraints.
• 0340 - Critical Half-a-flat of eggs on prep counter at 63.F.
  Corrected.
• 0470 - Critical Uncovered foods in walk-in refrigerator unit and white chest freezer.
  Corrected.
• 0820 - Critical Hot holding line food products not at required 140.F minimum, refried beans, cooked rice, and ground beef filling.
  Reheated to 165.F.
• 1180 - Upright reach-in refrigerators at cookline thermometers not visible.
  Add accurate (+/- 2.F) thermometers.
• 1260 - Intergral plate required to seperate beverage tubing behind bar area.
  Stainless steel plate installed not fully seperating ice from beverage tubing.
• 1800 - Exterior surfaces (non-food contact surfaces) of soup kettle unclean.
  Clean and sanitize.
• 2020 - Knives, spoons and forks improperly stored.
  Invert utensils to expose handles.
• 3045 - Handwashing signs required at all kitchen and bar handsinks.
  Post sign instructing staff to wash hands.
• 3170 - Wall has holes near mechanical dishwasher.
  Repair/chalk damaged wall board.
• 3240 - Handsink near entrance of main kitchen seperating from wall.
  Re-attach and chalk if needed.
• 3340 - Critical Repeat Ajax cleanser stored over food prep area (peppers exposed).
  Corrected.
• 3460 - Critical Centrum vitamins stored on shelf over food prep line.
  Corrected.