April 20, 2009 (Routine)

• 0820 A 2 - Critical salad cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storeage shelves
  Maintain nonfood-contact surfaces of equipment clean.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 31, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - Repeat light bulb in walk in cooler was observed in a state of disrepair and damaged.
  Repair the light blub 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.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bar
  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 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the at bar
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - floor in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 19, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the dry food storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0580 - Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 0820 - Critical Cut tomatoes cold holding at improper temperatures.
  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.
• 1570 - The mechanical warewashing, microwave oven door, walk in cooler light bulb and the walk in freezer ceiling light fixture were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the mechanical warewashing 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 mechanical warewashing, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - Repeat The nonfood contact surface of the mechanical warewashing and carts 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.
• 2010 - Corrected During Inspection Clean equipment (knives) were found stored at the inside the wiping cloth sanitizer solution
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2650 - Corrected During Inspection Repeat There is no refuse container at the area immediately adjacent to the mechanical dishwasher and food preparation area hand sinks.
  Provide a refuse container for the disposal of paper towels at the warewashing and food preparation hand sinks.
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler.
  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 - The kitchen floors and walls tiles missing or damage.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - There is accumulation of ice on the walk in freezer floor and the floor of the dry food storage area (corners) 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.
• 3360 - Corrected During Inspection Critical The sanitizer (QUAT) solution in the 3 vat sink at the bar area was >than 400 PPM
  The QUAT sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

November 21, 2006 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the kitchen
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat Dispensing utensils improperly stored 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 in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1600 - The compartment(s) or drainboards of the dishwasher are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1800 - Repeat The nonfood contact surface of the cart 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.
• 2620 - Repeat There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3050 - No waste receptacle provided at handwashing lavatories kitchen
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3170 - ceiling tile in storeage is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

June 26, 2006 (Complaint)

• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1770 A - Critical Can opener not clean
  Clean can opener
• 1890 - Corrected During Inspection Critical Using culinary sink to wash food contact equipment.
  Use 3 compartment sink to wash, rinse, and sanitize food contact equipment.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays preventing its use.
• 2650 - Repeat No trash container under hand sink.
  Provide trash container.
• 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.

February 27, 2006 (Routine)

• 0380 - Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0550 - Dispensing utensils improperly stored 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.
• 0820 - Corrected During Inspection Critical meat cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food cart
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the lid on 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.
• 2000 - items store on floor
  store item 6" off of floor
• 2620 - Repeat There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 2650 - There is no refuse container at the hand sink.
  Increase the number of approved refuse containers in the @LOCATION@ to prevent the accumulation of debris.
• 2760 - Objectionable odors were emanating from the kitchen refuse container.
  Increase the frequency that refuse is removed from the facility to prevent objectionable odors.
• 2920 - Corrected During Inspection Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3020 - Soap was not provided at the hand washing lavatory in the bar
  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 - Repeat No disposable towels were provided at the hand washing lavatory in the bar
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3290 - broom/mop noted to be stored in such a way that it is contaminating @Equipment, Food@
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

January 25, 2005 (Routine)

• 1570 - EQUIPMENT@ was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: container
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
• 2620 - There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 2750 - trash cans are full
  empty trash
• 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
  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
• 3170 - broken wall tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops and brooms not hung up to air dry.
  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.

August 30, 2004 (Follow-up)

August 16, 2004 (Routine)

• 0610 - Repeat Food stored on the floor of meat refrigerator
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1580 - Repeat The cutting board(s) along the front food preparation area 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.
• 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice makers (inside).
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice makers, WIC and WIF walls/doors.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the WIF and WIC doors, BQ sauce container lid, grill hood globes and the microwave stand have 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.
• 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop cleaning bucket preventing its use.
• 2810 - Missing kitchen floor tiles.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2920 - Repeat Males toilet room door not closing completely
  Repair door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  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
• 3180 - Repeat Dirty dry food storage area wall. Damage/dirty ceiling tiles (front cooking area)
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 10, 2004 (Follow-up)

• 1800 - Repeat The nonfood contact surface of the bulbs globes 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.
• 3170 - Repeat Broken tiles of the kitchen floor and walls.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3050 - Repeat No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 1570 - The door gasket of the front refrigertor is damaged.
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.

January 14, 2004 (Routine)

• 0820 - Critical Meat refrigerator temperature 51 degrees, improper cold holding temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 2310 B - The handwash station at the kitchen is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 1780 - Critical Surfaces of the ice maker, can opener and food preparation table was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 2040 - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 0470 - Unwrapped or uncovered food in the walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 0610 - Food stored on the walk in refrigerator floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 1580 - The cutting board along the facility 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.
• 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.
• 1400 - There is ice build up in the walk in frezer.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 2920 - Toilet room door is not tight fitting.
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3380 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1800 - The nonfood contact surface of the floor of the walk in refrigerator, refrigerators, ice cream freezer, bar blenders, kitchen table shelves, mobile tables and the mixer bowl have 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.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener, food trays, food containers, bins and lids,
  Clean and sanitize these surfaces for food contact.
• 1570 - Meat scale was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair themeat scale 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 meat scale, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0640 - Bags of onions hanging on top of trash container.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 3170 - Broken light bulb globe at the kitchen grill hood, kitchen tiles and metal wall next to grill area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen ceiling vents and walls 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.
• 3290 - Brooms noted to be stored in such a way that it is contaminating food
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

March 11, 2003 (Routine)

• 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  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
• 3020 - Soap was not provided at the hand washing lavatory in the bar
  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.
• 2000 - Utensils being wet stored.
  Store dry utensils after washing.
• 0610 - Storing bread in mechanical room.
  Do not store food in the mechanical room.
• 3270 - Critical Rat hole outside by deck.
  Do not have peanuts on deck for customers to feed to animals and cause infestations.
• 2260 - Critical Back flow prevener at mop sink leaking.
  Repair backflow preventer.
• 1570 - Heat strip not working in freezer, freezer freezing up around fan, water pooling in bottom of refrigerator.
  Keep all equipment in good repair or replace the equipment.
• 0340 - Critical Steak at 49 degrees in display.
  Store food below 41 degrees.
• 1770 - Can opener dirty, mold on ice trap in ice machine.
  Keep equipment clean.
• 3170 - Light out in kitchen.
  Replace light.
• 2350 - Critical Drain from 2-vat sink leaking onto floor.
  Repair sink.
• 3180 - Dirty floor under waitress station, dusty walls in storage room, dirty vents to dishwasher, wall has food splattered on cook line.
  Keep physical facilities clean.