August 07, 2009 (Routine)

• 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.
• 3-501.16(A)(2) - Critical The following food item(s) were measured at improper temperatures:
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 7-101.11 - Critical Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels.
  All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces.
• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity:
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-901.11(A) - Food pans were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-501.110(A) - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. .
  The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165F for a stationary rack, single temperature machine, 2) 150F for a stationary rack, dual temperature machine, 3) 160F for a single tank, conveyor, dual temperature machine, or 4) 150Ffor a multitank, conveyor, multitemperature machine.
• 6-501.16 - Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 6-202.11(A) - Light bulb in the walk in was not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.

May 13, 2009 (Routine)

• 3-302.12 - Unlabeled food containers.
  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.
• 4-501.112A - Repeat Insufficient final rinse warewasher temperature.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-501.11A - Refrigerators not maintaining 41F or below.
  Repair the refrigerators 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.
• 4-903.11A3 - Corrected During Inspection Cups were found not stored 6 inches above the floor..
  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.
• 5-501.113B - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 6-202.11A - The light bulb in the walk in was not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-301.14 - Corrected During Inspection 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.
• 6-501.16 - Mops and brooms are 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.

February 10, 2009 (Routine)

• 3-501.16A1 - Critical Repeat On the hot prep unit for the back grill line, mashed potatoes were hot holding at 104, black beans at 120 and refried beans at 120.
  Reheat to 165 prior to use, hot hold at 135 or above.
• 3-501.16A2 - Critical Repeat On the rear open top unit, cole slaw was cold holding at 46, cheese at 62, tomatoes at 53, cooked onions at 47, and garlic sauce at 54, mustard sauce at 52., chutney at 45.
  Cold holding of such items must be at or below 41 degrees F.
• 4-501.112A - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read @TEMPERATURE@.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-601.11A - Critical The interior of the ice machine was encrusted with mold growth
  Clean ice machine more often.

November 13, 2008 (Follow-up)

October 29, 2008 (Routine)

• 3-501.16A1 - Critical Sweet potatoes were hot holding at 61 degrees F on a counter top.
  Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Critical Repeat In main walk-in refrigerator, steaks were at 46, fish was at 46, sauces were from 45-46, 7.5 gallon container of sauce dated 5 days old was at 46, Behind the grill line open-top food temperatures were at, salsa at 51, cheese at 49 celery 53, salsa at 47, all cold holding at temperatures above 41 degrees F..
  The sauces were to be cooked back above 165 and a list of those reheated was to be kept, chicken was to be cooked to above 165 and frozen. All other out of temperature foods were to be discarded to inhibit the growth of harmful bacteria.

August 07, 2008 (Follow-up)

• 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties. Employees had different opinions about how the date-marking system was to work, and date marking was not being employed uniformly.
  Train all employees in food safety as it relates to their assigned duties.
• 3-101.11 - Critical There was a bag of moldy rolls found in the food storeroom.
  Get rid of any foods that are old or spoiled and do not allow them to cross contaminate any other foods.
• 3-501.16A2 - Critical Repeat Foods in the rear open top unit were cold holding as follows: sausage 58, sliced tomatoes - 63, shrimp - 42-66, tomatoes in bottom of unit 54, cheese - 65-74, cole slaw - 51-66, scallops - 46, raw chicken - 48, big scallops - 41 and bags of pasta 49. In the 2nd open top unit, salsa was at 58 -62, coleslaw was at 55, and meat sauce was at 67. Stuffed shrimp was at 53 and chicken fahitas were at 45.
  Foods above 41 should be thrown out and not served.

August 05, 2008 (Routine)

• 2-103.11K - An employee was observed leveling potable ice from an ice machine with his bare hands taht had been used for carrying buckets and moving furniture..
  Throw out ice and have employee wash hands before proceeding.
• 3-501.16A2 - Critical Repeat The following foods in the main walk-in refrigerator were found cold holding at the following temperatures: Shrimp - 48, boxes of chicken - 47, stuffed shrimp - 47, 5 gallon bucket of sauce - 47, pasta - 46, milk - 47, liquid eggs - 47.Beside the grill line open-top, bread pudding was at 63.. chicken that was in the bottom of open top #3 was at 46.
  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. The folloawing foods were agreed to be thrown out voluntarily - liquid eggs, milk, cream, ice cream mix, crab meat, portioned meat from Sunday, Foods to be thrown out or recooked included: raw chicken, pasta, shrimp raw and cooked. foods deemed okay were steaks that were raw and below 44, live lobsters, live oysters, produce bacon and tortillas.

May 09, 2008 (Routine)

• 3-302.11A3 - Critical There was mold growing in the ice machine bin.
  Clean the ice machine.
• 3-501.16A2 - Critical The back area of the main walk-in refrigerator was operating as high as high as 48 to 50 degrees F.
  Foods in the back portion of the walk-in area were moved to a colder part.
• 3-501.16A2 - Critical The sandwich unit on the cooking line was operating above refrigeration temperatures on top, with shrimp, sausage and chicken as high as 55 degrees.
  Warm items on the open-top were voluntarily thrown out.
• 4-501.11A - There was a ceinling leak in the main walk-in refrigerator with rain water leaking through and dripping on the floor.
  Repair the roof leak, protect food.

February 11, 2008 (Routine)

October 26, 2007 (Follow-up)

October 25, 2007 (Routine)

• 2-103.11F - Employees are not aware of and are not monitoring the cook temperatures of potentially hazardous food. Foods being cooked in the Hatco Steam unit were not monitored for temperatures properly and the correct procedures were not being enforced by the preson in charge.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Code. Be particularly careful in cooking those foods known to cause severe food poisoning.
• 2-103.11I - The manager, while being aware that the dishmachine was not functioning properly, allowed Employees to not properly sanitize, cleaned multiuse equipment and utensils for use that evening..
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing,.
• 3-101.11 - Critical The ice in the ice machine was unsound because of the presence of dead cockroaches and mold in the ice-making sections of the machine and because of the presence of dead roach and mold on the ice slide within the machine contaminating the ice in the bin. and causing it to be unsound or adulterated.
  Ensure food is safe, unadulterated, and honestly presented. The ice machine was being dumped to be cleaned during the inspection..
• 3-303.11 - There were drink bottles stored in the drink ice in the front bar area. Ice that is used as a medium for cooling the exterior surfaces of food cannot also be used for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-305.11A1 - Repeat Food stored in a commonly wet or soiled location. Over the last several inspections, the floor just insdie the walk in refrigerator has had standing water present. This water may be splashed on foods stored on lower shelves or be tracked throughout the facililty causing contamination.
  Protect food from contamination by storing the food in a clean and dry location. Find the source of the water and correct the problem. Ticket issued $50.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor of the main walk-in freezer..
  Elevate food storage onto approved shelving with minimum 6" legs or casters. The food boxes on the floor of the freezer were moved to a shelf druing the inspection.
• 3-501.16A1 - Critical Chicken in the Hatco steamer was at was at 88 and 90 degrees F., while the unit was set at 140 degrees F.
  throw out chicken, fix steamer procedures.
• 3-501.16A2 - Critical Repeat In the main walk-in refrigerator, liquid pasteurized eggs were at 46 degrees F., In the open top unit, Shrimp was at 63 degrees F., In the open top unit on the fry line, many top items were out of temperatue including cheese at 50, salsas at 58 and 48 degrees F., cole slaw was at 52.
  Throw out those items that were out of temperature,and fix refrigeration units. Ticket issued, $100.
• 3-501.18A1 - Critical Repeat While potentially hazardous foods were being labeled with storage dates, some of the dates were as much as 18 days, while the food code calls for no longer than 7 days.. Cooked shrimp had a pull date of 14 days
  Problem discussed with manager. Ticket issued, $50.
• 4-501.112A - Repeat The dish machine was again not attaining the required manifold temperature of 165 degrees F.but only 118 degrees F. Despite the temperature, the machine was being used for the wash, rinse and sanitizing of dishware to be used that evening.
  Curtail using the dish machine until it is fixed and switch to using the 3-compartment sink. Ticket issued, $50..
• 4-501.11A - Repeat The bar reach-in had heavy whipping cream stored in 1/2 inch of standing water in the bottom of the unit.
  Repair the leak in the Bar reach-in so that it contains no standing water to contaminate food.
• 4-501.11A - Repeat The door gaskets and sweep of the main walk-in refrigerator were again observed in a state of disrepair and damaged.
  Repair the door gaskets and sweep 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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: A Plate in the plate cooler had a dead cockroach sitting on the top of the plate.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat The hand sink in the front bar area did not drain properly
  Fix sink drain.Ticket issued, $50.
• 6-501.11 - Repeat The floors in parts of this facility are deteoriated and uneaven causing pooling of water and difficulty of cleaning. The walls have numerous holes through them behind equipment, and in the storeroom where the base boards are missing and where tehre is exposed rotting wood that is uncleanable and a possible vermin harboarage.
  Repair floors, walls and holes in walls.
• 6-501.12A - The floors in teh #2 storeroom were noted in need of cleaning since tehre was old residual material under shelving..
  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.

May 29, 2007 (Routine)

• 2-401.11A - Critical Repeat Employees were drinking from open cups in the food prep areas.
  Use proper cups or designate a snack area
• 3-305.11A1 - Corrected During Inspection Food stored in a commonly wet or soiled location, on the floor of the walk-in refrigerator.
  Protect food from contamination by storing the food in a clean and dry location.
• 3-501.16A2 - Critical Repeat The main walk-in refrigerator was again not attaining the needed minimuim temperature of 41 degrees F. Numerous foods were above 46 degrees. Additionally, the open top 2 door reach-in had chicken from last thursday that was at 44 degrees F., and had likely been out of temperature for several days.
  All cooked items were thrown out and raw items were iced or frozen. Ultimately, the walk-in refrigerator was able to maintain temperatures below 41 degreees F. prior to my departure. foods that were out of temperature were discarded.
• 3-501.18A1 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit was not discarded by the date specified on the container. The food, while properly dated, was over 7 days old and had not been thrown out.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limit
• 4-501.112A - Corrected During Inspection The dish machine was not attaining 165 degrees sanitizing temperature at the start of the inspection.
  By the end of the inspection, management had repaired the dishmachine and it was able to turn 165 degree tapes.
• 4-501.11A - The door gaskets of the main walk-in refrigerator were deteoriated and sections were missing, allowing cold air to escape.
  Replace door gaskets.
• 4-602.13 - The convection oven next to the deep fat fryer had a build-up of old residual material the side above the fryer.
  Clean off the side of the convection oven so that contaminated material does not drop into the deep fat fryer.
• 6-501.11 - The floor at thwe entrance of the walk-in refirgerator held standing water due to bad repair and possible accumulation of condensation.
  Repair floor and/or source of condensation.

January 24, 2007 (Routine)

• 2-103.11L - Employees were allowed to snack on food while also handling food under preparation. Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 2-401.11A - Critical Two members of the kitchen staff were snacking on celery while preparing food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may snack so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
• 3-501.16A2 - Critical Repeat Numerous foods including chicken, clams, steaks, cheese, hush puppy batter and cream in the main walk-in refrigerator were cold holding at temperatures above 41 degrees and as high as 50 degrees F. Additionally, large volumes of foods were elevated in their centers denoting that foods may have been out of temperature for an extended amount of time.
  Much food was discarded. This same refrigeration unit had problems during the last inspection. A ticket was written this time for $50. In the future, the firm must ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. A temperature log is again suggested.

September 19, 2006 (Follow-up)

• 3-501.16A2 - Critical Repeat The main holding walk-in box, while worked on from the previous day was still not bringing potentially hazardous foods to a temperature of 41 F. Buffalo Wings remained at were at 44 degrees, chicken breasts were at 44 degrees, crab cakes were at 43 degrees, cassideas were at 46 degrees, pasta in small bags was at 45 degrees an beef patties were at 46 degrees.
  Management voluntarily threw out all the above food items, and again called the maintenance firm for further corrections.
• 4-204.13A - Corrected During Inspection The bin of the ice machineon the previous day had a build-up of mold.
  The ice bin had been emptied and adequately cleaned
• 4-501.112A - At the beginning of this follow-up inspection, sanitizing temperature of the dish machine according to its gauge was only reaching 155 degrees F. while the dish temperature was only attaining 127 degrees. The machine was cycled more than 5 times and was then able to turn a 160 degree temperature tape black. Management was told to placard the machine as needing to be be cycled x number of times prior to being used. temperature tapes were suggested as a good way to keep a record of safe washing temperatures being reached.
  The maintenance firm was again called with management admitting that multiple cycling seemed unusual.
• 6-501.11 - Corrected During Inspection On the previous day, plants were growing out of old residual material under shelves in the corners of the 2nd can storeroom.
  This area had been thoroughly cleaned

September 19, 2006 (Routine)

• 3-303.12A - Packaged food, bottles and wipe rags stored in direct contact with water pooling in the bottom of the unit
  Find source of leaking water and fix.
• 3-501.16A2 - Critical The main holding walk-in box was not bringing potentially hazardous foods to a temperature of 41 F. cooked vegetables, dated 9-16-06 were at 47 degrees, raw vegetables (stored in the unit for several days), were at 48, 49 degrees. Buffalo Wings were at 47 degrees, chopped tomatos from 9-16 were at 48 degrees, raw steaks from the day before were at 48 degrees, raw chicken was at 44 degrees, raw shrimp was at 46 degrees and crab cakes prepared at 9:15 this morning were at 49 degrees.
  Management called a maintenance firm and also checked on the status of a refrigerated truck to use for holding foods while the unit was being repaired.
• 4-204.13A - Mold on sides of bin of large ice machine
  Clean ice machine.
• 4-501.112A - The sanitizing temperature of the dish machine according to its gauge was only reaching 150 degrees F. while the dish temperature was only attaaining 127 degrees. the dishware wasw not being sanitized.
  Maintenance firm called
• 6-501.11 - Repeat Plants were growing out of old residual material under shelves in the corners of the 2nd can storeroom.
  Clean coved corners and floors of old residual material, fill in cracks.

July 24, 2006 (Routine)

• 2-401.11A - Corrected During Inspection Critical The cook in the front cooking area was drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 3-301.11B - Corrected During Inspection Critical Salad area employee observed handling ready-to-eat (RTE) food 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.
• 3-302.12 - Unlabeled food containers. Large containers of flour and sugar were not labeled.
  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.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13A - Improper methods used to thaw raw shrimp and calamari.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-501.15A - Critical The methods used for cooling were not adequate. Cooling foods were stored in one of the warmest parts of the walk-in and were 42 to 44F.
  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)
• 3-501.16A1 - Critical Cooked chicken wings were 126F in the alto sham.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-202.16 - The nonfood contact surface of the milk crates used as shelving in the walk-in is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. shelving in the walk-in2. outsides of the large flour and sugar containers
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored at the wait station with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-501.113B - Outside refuse container was uncovered. The dumpster was missing one top and the doors were left open. Contact the dumpster company and have them replace the missing door or provide a new dumpster.
  Cover all waste containers when not in continuous use.
• 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.
• 6-501.11 - Repeat Floor in the storage/pantry room is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Observed flies on food in the steam table area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Walls in several areas of the kitchen and other foods areas were 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.
• 7-102.11 - Critical Spray bottles 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.

October 06, 2005 (Routine)

• 3-304.12A - Bar's ice scoop stored on top of the ice machine.
  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 - Critical Food, boxes of beer and cans of food, stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-305.12I - 1)Ice bucket stored in kitchen's ice machine, 2) Drink mixes stored in bar's beverage ice.
  Do not store ice bucket in ice. Nothing to be stored in ice.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE in walk-in held more than 24 hours is not properly date marked. Food marked with the day is was prepared not the "consume by" date.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 3-501.18A2 - Critical The rice dish and she-crab soup in the walk-in is not labeled with a "discard by," "consume by," or "sell by" date.
  Ensure all prepared RTE food is properly labeled with date markings. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of
• 4-203.12B - The ambient (air/water) temperature measuring device located in the cook's make boxes is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-204.112D - The temperature measuring device located in and salad/dessert make box is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer. Attach the thermometers to the front of all refrigerators so you can easily check the temperatures.
• 4-501.11A - Critical Repeat 1)Plastic food chopper was observed in a state of disrepair and damaged, 2) cook's make boxes 44F.
  Repair the @EQUIPMENT@ 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: ice cream machine, inside ice machine, can opener.
  Clean and sanitize these surfaces for food contact.

June 24, 2005 (Routine)

• 2-401.11A - Critical The @PERSONNEL@ is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 3-501.16A2 - Critical 1) chicken in top of salad make box 55F, 2) corn pudding inside salakd make box was 51F, 3) calamari 52F in top of 1st cook's prep make unit, 4) coleslaw 56F in top of 1st cook's prep make unit, 5) raw chrimp 53 in top of 2nd prep make unit.
  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.
• 3-501.17A - Critical The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-501.11A - 1) Front section of walkin 51F, 2) walk-in door hinge damaged, door observed open often, 3) Salad prep make box 55F, 4) 1st prep make box 43F 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 Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.12 - The cutting board(s) along the @LOCATION@ are heavily scratched, and stained.
  Remove the stain or resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.11A2 - Rusty saute pans was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: slicer (had dried on food), can opener.
  Clean and sanitize these surfaces for food contact.
• 5-205.11A - The handwashing facility located at the dish drain area which is the only handsink for the rear prep area was blocked with drink waste and had some utensils in it, 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.
• 6-301.12 - No disposable towels were provided at the hand washing facility at the cook's line.
  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.
• 6-301.13 - No soap was provided at the cook's handsink.
  Keep soap provided at all handsinks at all times.
• 6-303.11C - Lighting appeared inadequate light was noted in the salad dessert prep area, cooking line.
  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 - Repeat Floor, walls and baseboard throughout 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 - Floor, walls, ceilings were 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.

February 11, 2005 (Routine)

• 5-205.15B1 - Repeat The hot and cold water faucets at the 3 compartment sinks are leaking in the kitchen. No hot water is provided at the 3 compartment sinks on the left side at the bar.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.112A - Repeat Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. (banquet area)
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-501.11 - Repeat The wall and the floor tiles are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 29, 2004 (Routine)

• 3-403.11D - Critical The gravy was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165°F or above within 2 hours.
• 6-501.12A - Repeat The walls in the prep area were 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.
• 3-302.11A4 - Critical Unwrapped or uncovered sugar in the dry storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 5-501.112A - Repeat Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall. (rest-room in the banquet area)
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 5-205.15B1 - The faucets at the bar 3 compartment sinks are leaking and the hot water is not provided at the 3 compartment sinks in the kitchen.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.11 - The floor tiles are missing near the ice machine; and the molding is coming off the in the dish machine area & in the wait station.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the ice machine is moldy.
  Clean and sanitize these surfaces for food contact.
• 3-501.16A2 - Critical Repeat The chicken and sausage were not held at the required temperature. (make table #2)
  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.
• 6-501.111D - Harborage conditions exist. Numerous gnats/ fruit flies are in the dry storage area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 16, 2004 (Routine)

• 4-501.11A - Repeat The salad prep refrigerator was observed in a state of disrepair and damaged. The unit did not maintain required temperature and it is holding water at the bottom. The lid on the bulk rice bin is broken.
  Repair the salad prep refrig 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 - Repeat Coffee filters were found where they were exposed to splash, dust, or other contamination in the wait station.
  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.
• 3-501.16A2 - Critical Repeat The potentially hazardous foods in the salad prep refrigerator are not held at the required temperature. The clam chowder was 43F in the walk-in refrigerator.
  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.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall. (rear restroom)
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 5-501.112A - Repeat Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.

April 30, 2004 (Routine)

• 5-501.112A - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 5-501.113B - Outside refuse container was uncovered. The dumpster is open.
  Cover all waste containers when not in continuous use.
• 4-204.112B - There was no temperature measuring device located in the walk-in refrigerator, True 2-door refrigerator, and the white reach-in freezer.
  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.
• 4-202.16 - The nonfood contact surface of the milk ctrate is not designed or constructed to be easily cleanable. (next to the ice machine)
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-903.11A3 - Single sevice items were found not stored 6 inches above the floor in the dry storage.
  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.
• 6-202.14 - The toilet room door is not tight fitting and/or provided with a self- closing door. (the rear restroom)
  Provide a toilet room door that is tight fitting and self-closing. 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 area.
• 6-501.12A - Repeat The floor in the ice machine area 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.
• 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The door to the deck area is blocked open.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 4-501.114A - Critical Repeat The chlorine sanitizing solution used was at 0 ppm in the wiping cloth bucket.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
• 7-201.11A - Critical Container of bleach is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (wait station in dining area)
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-501.110A - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize.
• 4-501.11A - Critical The walk-in refrigerator, the make table @ cook line, and the reach-in freezer were observed in a state of disrepair and damaged. Units do not hold required temperature.
  Repair the the cooling units 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.
• 3-501.16A2 - Critical Repeat The PHFs in the walk-in refrigerator are not held at the required temperature.
  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.
• 3-304.12A - In-use utensils improperly stored between use. The ice scoop and the ice cream scoop are improperly stored.
  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).
• 4-501.11B - The handle on the reach-in freezer door is missing.
  Repair or replace the handle in accordance with the manufacturer's specifications.

February 13, 2004 (Routine)

• 6-501.11 - Repeat The floor in the dry storage area and the wall molding (3 comp. sink area) are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the can opener and the slicer.
  Clean and sanitize these surfaces for food contact.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Evidence od mice in the dining room wait station and in the dry storage area.
  Inspect the premises on a 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.
• 4-903.11A2 - Plastic flatware were found where they were exposed to splash, dust, or other contamination beside the ice machine.
  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.
• 3-501.16A2 - Critical Repeat The salad dressing is not held at the required temperature.
  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.
• 4-501.114A - Critical The chlorine sanitizing solution used was at 200ppm.
  Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.

November 24, 2003 (Follow-up)

• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Evidence of mice in the wait station area in the dining room.
  Inspect the premises on a 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.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Install door sweep at the side door.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 6-501.12A - Floor drains through-out were 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.

October 10, 2003 (Routine)

• 6-302.11 - Toilet tissue was not present at each toilet. (employee's restroom)
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
• 6-501.111C - Critical Methods are not being used to control pests. Numerous gnates and flies are in the dry storage and int he prep area.
  When pests are found use methods 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.
• 4-903.11A3 - Repeat Ice buckets and condiment boels were found not stored 6 inches above the floor near the ice machine and in the dish washing area.
  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.
• 6-501.114B - Repeat The premises has accumulation of litter. Trash and boxes are placed on the ground at the backdoor.
  Maintain the premises free of litter.
• 4-501.110A - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize.
• 4-501.11A - Repeat The walk-in refrigerator fan is draining into bucket and was observed in a state of disrepair and damaged.
  Repair the walk-in refrigerator 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.
• 6-501.11 - Repeat One ceiling tile (dry storage area); the wall and the molding (3 compartment sink area) are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-501.16A2 - Critical The Cesaer salad dressing is 52F.
  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.
• 3-304.12A - In-use utensils improperly stored between use. The ice cream scoop is stored in standing water.
  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).

July 18, 2003 (Routine)

• 2-401.11A - Critical The employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items.
• 6-501.11 - Repeat The wall and floor molding near the back door are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - Repeat The walk-in refrigerator (dripping water), the ice cream freezer (ice build-up) and the reach-in freezer (handle missing) were 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 Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the outside of the ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11C - Inadequate light was noted in the cookline area.
  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.
• 6-501.114B - The premises has accumulation of litter. Trash and boxes are placed on the ground at the backdoor.
  Maintain the premises free of litter.

April 30, 2003 (Routine)

• 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service. (canned goods)
  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.
• 3-501.15A - Repeat 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 chiller).
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the microwave oven & toaster warmer (wait station), the reach-in refrig unit & the ovens (cookline), the food slicer (kitchen) and the ice machine is moldy.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the storage rackes (walk-in refrig), and the vent (cookline).
  Maintain nonfood-contact surfaces of equipment clean.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 4-501.11B - Repeat The gasket of the walk-in freezer is damaged.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 6-501.11 - Repeat The wall (cookline) and the molding (rear door) are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - Repeat The handle is missing on the reach-in freezer, the wire is in poor repair on the slicer were observed in a state of disrepair and damaged.
  Repair the freezer and slicer 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.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the reach-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Wiping cloths improperly stored between use esp. in the bar.
  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.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. (wiping cloth bucket at cookline)
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 5-205.15B1 - Repeat Plumbing connections at the three compartment sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-204.112B - Repeat There was no temperature measuring device located in the sandwich unit a the cookline or in the wait station.
  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.
• 4-903.11A3 - Single service container were found not stored 6 inches above the floor in the rear door.
  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.
• 4-202.11A1 - Critical The milk crates and dish rack are not approved for storage all shelves must be 6 inches of the floor
  Replace the milk crates and dish racks to provide a food contact surface that is smooth free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.

April 01, 2003 (Routine)

• 5-203.14A - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-scraping sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation di
• 3-202.15 - Critical Repeat Food from damaged packaging (canned food items) seen in the dry storage closet.
  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.
• 3-501.17B - Critical The ready-to-eat (RTE) commercially processed food such as opened containers of salad dressing, mayonnaise, etc. in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as
• 6-501.11 - Repeat The following physical structures are not maintained in good repair: 1. base board tiles are missing or damaged throughout the kitchen, storage areas, and walk-in refrigerator, 2. kitchen floor and walk-in refrigerator floor need regrouting in some areas, 3. FRP paneling is coming off the wall next to the prep. table located near the 3-vat sink and cook line grill area, 4. floor tiles unglued and insecure on the steps leading towards the handicap restroom, 5. base board paneling missing in some areas inside the storage room closet.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-201.11 - Repeat The ceiling panels in the storage closet are not designed, constructed, or installed so that they are smooth and easily cleanable.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
• 4-903.11B1 - Repeat Clean equipment is not observed stored in a position to allow air-drying.
  Store clean equipment in a self-draining position that allows air-drying and do not stack the equipment on top of each other while wet.
• 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. (i.e. side and rear doors have damaged or missing weather stripping).
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting door
• 3-501.14A - Critical In conjunction with 3-501.15 and 3-501.16B: Potentially hazardous foods such as mashed potatoes, soups, rice, ribs, etc. noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing fac
• 4-501.12 - Repeat The color coded cutting board(s) are heavily scratched and scored. 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 .
• 5-205.15B1 - Repeat Plumbing connections under the 3-vat sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.110A - Repeat Employees are not using the dressing rooms or lockers provided. (i.e. sweatshirt and yellow rain slicker found in the storage closet with equipment, food, etc.).
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.12A - Repeat FRP paneled walls throughout the kitchen, storage closets, underneath sinks and dish machines are 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
• 4-501.11A - Repeat Observed the following in need of repair and/or replacement: 1. rusted metal shelving shall be replaced where needed, 2. blue coated shelving units that are chipping need replacement, 3. Artic air freezer is missing its door handle, 4. walk-in refrigerator air temperature is currently 44F due to the fact that the door hinge does not work properly.
  Repair and/or replace the items listed 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. Prio
• 5-205.15B2 - Repeat The sink basin at the mop sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 4-204.112B - Repeat There was no temperature measuring device located in the following freezers: 1. True single door freezer at the cook line, 2. Perlick sliding door freezer for ice cream and sorbet storage.
  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.
• 4-601.11A - Critical In conjunction with 4-701.10: Food contact surfaces unclean include: 1. slicer, 2. Kitchen Aid mixer, 3. fan cover inside the walk-in refrigerator, 4. inside the Artic Air freezer.
  Clean and sanitize these surfaces for food contact.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator, cook line refrigerator, True cook line freezer, True 2-door refrigerator, Artic Air freezer and dry storage closet.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-501.11B - Torn door gasket on the walk-in freezer.
  Replace the torn door gasket to maintain good repair and condition to equipment components.
• 3-501.16A2 - Critical Repeat Potentially hazardous foods inside the walk-in refrigerator found cold holding at 43F-51F due to the fact that the foods were not cooled properly as stated under 3-501.14 and 3-501.15 and the door on the walk-in refrigerator will not stay properly closed.
  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.
• 6-501.112 - Observed a dead roach on the clean equipment drain board across from the dish machine.
  Remove the dead insect.

February 27, 2003 (Routine)

• 5-202.13 - Critical Spray nozzle at the dish machine pre-scraping sink is falling below the flood level rim of the sink.
  Provide a new spring for the spray arm/nozzle to prevent possible back flow by creating the air gap.
• 6-501.11 - Repeat Physical facility repair issues include: 1. base board tiles missing or damaged throughout the kitchen, storage areas, and walk-in refrigerator, 2. kitchen floor and walk-in refrigerator floor regrouting in some areas, 3. FRP paneling coming off the wall next to the prep. table located near the 3-vat sink, 4. floor tiles unglued and insecure on the two steps leading towards the handicap restroom, 5. holes in the wall where the kitchen hand sink piping is located (needs expanding foam caulk).
  Continue the repairs to floors, walls, ceilings, and base boards to maintain good repair and condition.
• 6-201.11 - Repeat Ceiling panels in the dry storage closet are not constructed of the correct material.
  Ceiling panels shall be constructed of a smooth, easily cleanable, non-absorbant material.
• 4-903.11B1 - Repeat Clean equipment is not completely air dried.
  Do not stack the equipment on top of each other while wet.
• 6-202.15A - Repeat Damaged weather stripping seen along the bases of the rear kitchen door and side dining room door.
  Repair the weather stripping to prevent possible insect and rodent entry.
• 3-501.15A - Improper cooling of cooked pastas.
  Hot foods shall be cooled from an internal temperature of 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours using correct methods such as ice baths, ice wands, stirring the foods, and distributing the foods into shallower pans.
• 4-501.12 - Color coded cutting boards are scored.
  Replace any cutting boards that are scored to maintain cleanability.
• 5-205.15B1 - Leaking piping underneath the 3-vat sink.
  Repair the leak.
• 4-601.11A - Critical In conjunction with 4-701.10: Food contact surfaces unclean include: 1. slicer, 2. mixer, 3. can opener, 4. wire strainer (rusting).
  Clean to remove visible soil and/or replace rusting items.
• 6-501.110A - Employee's jacket found hanging on the shelf inside the dry storage closet.
  Store all personal articles in the lockers provided.
• 3-304.12A - Repeat Improper storage of the following utensils: 1. rice scoop, 2. flour scoop, 3. sugar scoop, 4. cooking tongs.
  Store scoops HANDLE side sitting up, out of the food. Store cooking tongs on a clean, dry surface between uses.
• 6-501.12A - FRP paneling unclean throughout the kitchen with food splatter. Floors unclean with standing water.
  Clean the walls as often as needed and clean the floors daily to remove all debris, standing water, and residue.
• 3-202.15 - Critical Dented cans of tomato sauce and tomato paste seen in the canned food storage closet.
  Do not use any dented cans. Store separately to prevent using.
• 4-501.11A - Repeat Equipment repair and/or replacement issues: 1. metal shelving is rusting, 2. blue coated shelving is chipping, 3. Artic Air freezer has no door handle, 4. Hatco cook and hold unit has a broken door handle.
  Make necessary repairs to equipment and/or components to maintain good condition.
• 4-903.11B2 - In conjunction with 4-903.11C: Single service articles on the shelf are not properly stored food contact side down and are not kept in their original packaging.
  Based on limited space, single service items have been removed from their original packaging while on the shelves. Make sure the items are properly stored food contact side down at all times.
• 6-202.11A - No light shield is provided over the light bulb inside the walk-in freezer.
  Provide the bulb with a protective shield. I recommend also installing a different kind of light bulb since the one you have installed can not be protected properly.
• 5-205.15B2 - Mop sink is not draining properly.
  Repair the mop sink as needed.
• 4-702.11 - Critical Observed an employee only rinse off knives with hot water after use and then he reused them for preparing another type of food.
  ALL equipment and utensils shall be properly washed, rinsed, and sanitized.
• 4-204.112B - No visible thermometers are provided in the following freezer units: 1. Artic Air unit, 2. True single door unit at the cook line.
  Provide visible, working thermometers inside all units.
• 3-501.16A2 - Critical The following foods inside the walk-in refrigerator are not being held at 41F or below despite being prepared last night: 1. crab cakes, 2. cooked penne pasta, 3. cooked chicken legs and wings.
  Cold food shall be held at 41F or below at all times. Check the temperature of the walk-in refrigerator to ensure it is capable of holding at 41F or below.
• 3-501.17A - Critical Commercially processed foods such as open containers of mayonnaise and salad dressing are not date marked.
  Like all other foods you prepare, once the container has been opened, label the container with the date it was opened and the use-by date.
• 3-302.12 - Pour bottles and squeeze bottles at the cook line are not labeled.
  Once foods have been removed from their original container and/or packaging, the new container shall be labeled.