October 07, 2009 (Routine)

July 20, 2009 (Routine)

• 11-2-24(a) - Corrected During Inspection Critical There was no Certified Food Manager (CFM) present at the beginning of the inspection.
  It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
• 2-401.11(A) - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were measured at improper temperatures: soup stock 59F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above.
• 3-501.16(A)(2) - Critical The following food item(s) were measured at improper temperatures: sliced tomatoes, hamburger, sausage, sliced cheese, potato salad and heavy cream.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 4-501.11(A) - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. The Delfield refrigerator at the cook line and the dessert reach-in refrigerator.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-903.11(B) - Clean stainless steel pans were not found stored in a position that allows for air-drying.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 4-903.11(C) - To-go containers were observed stored unprotected at the dish washing area.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.

March 23, 2009 (Routine)

• 2-303.11 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 3-203.12B2 - Corrected During Inspection Critical Inadequate record keeping system for @FISH/SEAFOOD@ when removed from their tagged or labeled container.
  Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not comingled with shellfish from another container.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) turkey 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.
• 3-304.12A - Corrected During Inspection Repeat In-use utensils improperly stored between use (water not maintained at 135f)
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-307.11 - Food next to upstairs handwashing sink is exposed to water and/or soap from handwashing.
  Protect food from miscellaneous sources of contamination. Provide some sort of barrier to protect items from contamination.
• 3-501.16A1 - Corrected During Inspection Critical Chicken stock hot holding at 123F.
  Reheat item to 165F or higher. Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Cooked onions/49F and roasted tomatoes/45F~58F cold holding above 41F.
  Based on information provided by the operator, rapidly cool these items and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-903.11B1 - Plastic containers were stacked prior to air drying.
  Store @TABLEWARE@ in a self-draining position that allows air-drying.

January 13, 2009 (Routine)

• 2-301.14H - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  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.
• 2-303.11 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food (watch)
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 3-203.11A - Corrected During Inspection Critical The shellfish (oysters and mussles) are not stored in their original container (upstairs kitchen).
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale. If oysters / mussels are removed from their original, tagged container and kept upstairs for service in response to a customers order, the tag must be duplicated and kept with the shellstock to prevent comingling of shellstock with different harvest dates, different certifcation numbers, and different harvest areas.
• 3-203.12A - Corrected During Inspection Critical Tags missing from the bag of mussels.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use (utensils stored in water that was not maintained at 135F; utensils in flour and sugar containers stored with handles touching the flour and sugar).
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.19A3 - Corrected During Inspection Critical Two items 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
• 4-903.12A5 - Single-service items stored under sanitary line in basement.
  Discontinue storage of clean equipment, utensils, single service items under un-shielded sewer lines or other areas subject to contamination.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at handwashing sink at 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 drying their hands on their clothing or other unclean materials.

November 04, 2008 (Follow-up)

• 4-204.113A - Repeat The current data plate on the warewashing machine is deteriorated and is unable to be read.
  Provide a legible data plate for the warewashing machine that lists the machine's design and operating specifications.
• 4-204.118A - Repeat There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
  Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating.
• 4-501.11B - Repeat Condensing unit in the walk-in freezer leaks, and there is ice forming under and to the side of it.
  Fix the condensing unit in the walk-in freezer that it does not leak.
• 5-205.15B1 - Repeat Plumbing connection (p-trap) under the handwashing sink in the dishwashing area is leaking.
  Plumbing system and components shall be maintained in good repair.

October 24, 2008 (Follow-up)

• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit (raw bacon stored over cooked, RTE meatloaf). .
  Separate raw animal foods during storage from RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (Raw chicken stored over pork; raw bratwurst stored over whole raw pork loins).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage. Ensure that raw items are stored according to their cook temperature (i.e. raw chicken would be stored under raw ground beef; raw fish would be stored over raw ground beef).
• 3-501.14A - Critical Observed that beef stock (50F) in WIC (made yesterday according to employee had not reached 41F within 6 hours of reaching 135F.
  Discard beef stock. Monitor cooling to ensure that foods go from 135F to 70F or below in 2 hours and from 135F to 41F in 6 hours.

October 23, 2008 (Routine)

• 2-401.11A - Corrected During Inspection Critical Employee is drinking from an uncovered container in the food preparation area (cook line 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 items.
• 3-203.11A - Critical The shucked oysters were removed from the original container which was thrown away.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale. If shucked shellfish are removed from original container, then the labelling information must be retained and correlated to the product.
• 3-203.12B - Critical The tags for the shellstock are not retained in chronological order.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Additionally, if the the shellstock is seperated (i.e. small container removed for use on the cookline as needed), the tag must be duplicated and kept with the shellstock to prevent comingling them with other shellstock.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food (lettuce) 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.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (chicken stored above shellfish; ground pork stored above shellfish). Also, raw shell eggs stored above uncovered cakes and bakery products) These items were in the walkin cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in a manner that will keep food with lower cook temperatures above food that requires a higher cook temperature.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the beverage air refrigerator located adjacent to the cookline (cakes, bakery products).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers on shelving in the basement prep kitchen. .
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Wiping cloth bucket stored on the ground (next to the cookline)
  Wiping cloth buckets should be stored off of the ground (i.e. on the shelf at the base of the prep table in the kitchen).
• 3-305.11A2 - Observed that there is no splash guard between food at prep table and the handwashing sink immediately adjacent to it.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-305.11A3 - Food (pork loin in large plastic container) stored on the floor and/or food stored less than 6" above the floor (walk-in cooler).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-402.11 - Critical Operator cound not provided adequate documentation to show that salmon served in salmon tartare is raised so that parasite destruction via freezing is not required. PIC did provide documentation that the fish are pellet fed. Documentation must also be provided about whether the fish are farm-raised or raised in open waters in net-pens.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hour. Alternatively, provide documentation showing that this is salmon that does not require parasite destruction.
• 3-501.15A - The methods used for cooling were not adequate (veal stock, chutney, chicken stock). Observed large amounts of food in sealed plastic containers when the cooling process was not complete (i.e. stock at 55 F).
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing); d. using ice wands.
• 3-501.16A1 - Critical Potatoes on prep table hot holding at 116F.
  Reheat the potatoes immediately to 165F and then hot hold the item at 135F.
• 3-501.16A2 - Critical Observed veal stock (55F/WIC), chestnut soup (48F/WIC) chutney (51F/WIC) Chicken Stock (45F), sauteed mushrooms (45 F), homemade coleslaw (43 F), cream cheese (43 F).
  For the items in the walkin cooler (veal stock, chestnut soup, chutney, chicken stock), discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Critical Observed fish sauce (48F/top of prep table).
  Reheat the fish sauce to 165F and then either hot hold the item at 135F, or cool it down to 41F and maintain the item at 41F.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (no disclosure and reminder provided on the bar menu for the salmon tartare). Also ensure that only raw/undercooked animal products are marked on the menu with a disclosure.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form. Additionally, if the egg mixture used for the creme anglaise is not cooked to 155F, a disclosure and reminder must be provided on the desert menu for this item.
• 4-204.112B - There was no temperature measuring device located in the Beverage Air fridge located adjacent to the cookline.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-204.113A - Dishwashing machine data placard (main dishwashing machine) is no legible (deteriorated).
  Replace the data placard so that it is legible.
• 4-204.118A - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
  Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating.
• 4-501.11A - Observed that the walk-in cooler had an ambient air temperature of 43 F.
  Lower the ambient air temperature of the unit so that food is consistently maintained at internal temperatures of 41 F. WIF door was opened to lower temperature temporarily. Immediate service will be obtained. A follow-up will be conducted to verify compliance.
• 4-501.11B - Condensing unit in the walkin-freezer leaks, and there is ice forming under and to the side of it.
  Fix the condensing unit in the walk-in freezer so that it does not leak.
• 4-903.12A5 - Single service items and tableware were found stored under unprotected sewer lines.
  Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination.
• 4-904.11A - Plates on the counter adjacent to the front kitchen were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store plates and other dishware items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-205.11B1 - Observed employee filling water pitcher from handwashing sink.
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.15B1 - Plumbing connections (p-trap) under the handwashing sink in the dishwashing area is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Corrected During Inspection A supply of hand cleaning liquid, powder, or bar soap was not present at the cook line handwashing sink, and the handsink located in the dishwashing area.
  Soap should be provided at handwashing sinks.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the basement prep kitchen.
  Restock paper towels at this handwashing sink so that employees can adequately wash their hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (restroom located adjacent to the cook line).
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-501.16 - Mops and brooms are not hung up to air dry (observed near the mop sink).
  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.
• 7-102.11 - Critical Working containers of (unknown cleaner above the mop sink) 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.
• 7-202.12A - Critical Observed that the quat sanitizer in the wiping cloth bucket was in excess of 400 ppm.
  Quat must be prepared at 200 ppm (or at acceptable concentration as directed by manufacturer's label) for application to food-contact surfaces.

July 10, 2008 (Critical Procedures)

April 25, 2008 (Routine)

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Handle of scoops observed in contact with food.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-305.11A3 - Corrected During Inspection Food observed on the floor in the walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-903.12A5 - Clean equipment/single service articles were found stored under unprotected sewer lines.
  Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination.

January 10, 2008 (Routine)

• 2-303.11 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 3-301.11B - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed handling and cutting bread with his 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.
• 3-302.11A4 - 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.
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)

September 27, 2007 (Routine)

• 2-303.11 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Chips and bread)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. bowls observed being used as a scoop to dispense foods.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Handle of scoops observed in contact with foods.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-304.13 - Repeat Linens/cloths were observed in contact with meat products.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 4-501.114C1 - Corrected During Inspection Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 0 ppm.
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
• 4-602.13 - The nonfood contact surface of the beverage air cooler had accumulations of grime and debris. (door gaskets)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility down stairs.
  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 drying their hands on their clothing or other unclean materials.

June 29, 2007 (Routine)

• 3-203.12A - Corrected During Inspection Critical Tags missing from the clams containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-302.11A1 - Corrected During Inspection Raw animal food stored over ready-to-eat (RTE) food in the walk in 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.
• 3-304.13 - Corrected During Inspection Cloths were used to cover raw meats in the walk in cooler.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Menu - does not have the consumer advisory requirement.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 4-501.11B - Door gasket to the single door beverage air cooler in the wait station area observed torn/damaged and not in good repair.
  Repair door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Interior of the ice machine observed with slime and other soil build up.
  Clean and sanitize these surfaces for food contact.
• 7-102.11 - Critical Working containers of cleaning toxic were 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 22, 2007 (Routine)

February 20, 2007 (Routine)

October 31, 2006 (Routine)

• 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 4-101.11A - Critical The food contact surface of the maple prep table needs re-oiling.
  Re-oil/ or replace the maple table.
• 5-205.11B2 - Corrected During Inspection The handwashing station at the dishmachine area is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.

July 27, 2006 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Egg salad cold holding at 60F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-903.11B1 - Corrected During Inspection Clean Lexan containers were not observed stored in a position to allow air-drying.
  Store containers in a self-draining position that allows air-drying.

May 02, 2006 (Routine)

• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Washing greens for salad
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 4-502.11C3 - The water temperature gauge on the dishmachine is not in good repair and/ or 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.
• 5-205.11B1 - Corrected During Inspection The handwashing station at the dishmachine area is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.

February 17, 2006 (Routine)

• 4-502.11A1 - Lexan containers are taped was observed in a state of repair and condition preventing the equipment to be used as designed.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 6-501.11 - Damaged light shield over the prep area is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Light shields in the washroom 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.

December 02, 2005 (Routine)

September 20, 2005 (Routine)

• 5-205.11A - Corrected During Inspection The handwashing facility located at the front counter 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 items preventing its use.
• 6-501.11 - Repeat The dishmachine area coving still missing.
  Repair and maintained in good repair.
• 6-501.12A - Ceiling tiles 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.

June 29, 2005 (Routine)

• 4-602.13 - Corrected During Inspection The nonfood contact surface of the reach-in unit gaskets 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.
• 4-903.11B1 - Corrected During Inspection Repeat Clean lexan containers were not observed stored in a position to allow air-drying.
  Store lexan containers in a self-draining position that allows air-drying.

April 19, 2005 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.walk-in
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-903.11B1 - Corrected During Inspection Clean lexan were not observed stored in a position to allow air-drying.
  Store lexan in a self-draining position that allows air-drying.
• 6-303.11C - Inadequate light was noted under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Missing coving under the 3 vat sunk.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 03, 2005 (Routine)

• 4-602.13 - Corrected During Inspection Storage cup for the soda dispenser at the bar observed with soil build up.
  Clean cup more frequently to prevent the contamination of foods and equipment.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of cleaning toxic (degreaser) had no label to identify the cleaning product.
  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.

November 05, 2004 (Routine)

• 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration. Quat concentration detected at 100 ppm.
  Corrected during the inspection. Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75*F and have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness.
• 4-204.112A1 - Thermometers not provided for a number of cooling units.
  Corrected during the inspection. Provide thermometers for all cooling units to monitor the ambient temperature.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
• 4-501.11B - Door gasket of the Delfield cooler observed torn/damaged and not in good repair.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 7-102.11 - Critical Degreaser bottle observed without a label to identify the cleaning product.
  Corrected during the inspection. Make sure containers have label to prevent the misuse of cleaning products.

August 20, 2004 (Routine)

• 3-501.16A1 - Critical Potatoes in salad and cooked hash browns were held at room temperature. These must be held at proper temperatures or a written time only as a public health control plan must be provided, such as the one in place for french fries.
  Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• 5-203.14A - Critical A hose with a sprayer was attached to the mopsink. The vacuum breaker on the mopsink is not approved for continuous pressure. Remove the hose or install a pressure vacuum breaker. No backflow prevention device provided on the water supply "hose" in the kitchen.
  Install approved and adequate backflow prevention devices on all equipment directly connected to the water supply.
• 4-602.13 - The nonfood contact surface of the refrigerator door gaskets 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.

May 25, 2004 (Routine)

• 5-205.11A - The handwashing facility located at the front line prep area is blocked, preventing access by employees for easy handwashing. Also observed food and a strainer in the handsink. No food is allowed in a handsink! This was corrected.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 4-501.11A - Critical The prep refrigerator ambient temperature was 50 degrees F. Observed some ice build-up in the unit.
  Defrost and repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-903.11A2 - Observed utensils stored in space between the wall and the refrigerator where they were exposed to splash, dust, or other contamination.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

February 20, 2004 (Routine)

• 4-602.13 - The nonfood contact surface of the soda gun holster at the bar 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.
• 4-204.112D - The temperature measuring device located bar refrigerator is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. This was corrected on site.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 2-401.11A - 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 items.
• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug for the refuse container.

October 23, 2003 (Routine)

July 08, 2003 (Routine)

• 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 100ppm and 300ppm. This was corrected.
  Maintain quat solutions at 200ppm. Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
• 7-102.11 - Critical Working containers of cleaning chemical was not properly labeled. This was corrected.
  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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer and refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-501.113B - Outside refuse container was not covered properly due to the damaged dumpster.
  Have the dumpster repaired or replaced. Cover all waste containers when not in continuous use.
• 4-602.13 - The nonfood contact surface of the wait station refrigerator gasket 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.

March 18, 2003 (Routine)

• 4-501.12 - The cutting board on the bar is heavily scratched and scored, and there is some black residue on it. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-904.13 - Preset tableware was observed unprotected from contamination and exposed, unused settings were not removed when a new customer was seated.
  Discontinue the practice of presetting tables or protect preset tableware from contamination by keeping items wrapped, covered, or inverted. Or all exposed, unused settings shall be removed when a consumer is seated. Or exposed, unused set
• 4-602.13 - The nonfood contact surface of the equipment drawers had accumulations of dust and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-304.12A - In-use utensils improperly stored between use. The dipperwell was not turned on.
  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 th
• 4-203.11B - The food temperature measuring device located in the dessert refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-204.112B - No easily visible thermometer present in the prep refrigerator on the cook line.
  Provide easily readable thermometers in all refrigerators.
• 6-501.12A - Wall by the trash can 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
• 3-302.12 - Unlabeled food container in the walk-in.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.