September 02, 2009 (Routine)

Violations:

• 0240 - 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, and unwrapped single-service and single-use articles.
• 0820 A 1 - Corrected During Inspection Critical Repeat Beef hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Repeat Pork, turkey, lamb, duck, beef patties.fish, and shrimp cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 0960 2 - Corrected During Inspection Card board observed used to line shelving.
  Remove card board used to line shelving, so to be easier to clean.
• 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1570 - Air vent, in men's room, is missing a cover.
  Repair or replace the air vent.
• 1570 - Bottom shelving of work tables were observed rusty.
  Repair or replace rusty shelving.
• 1570 - The door gasket to the True refrigerator is in poor repair. (Torn.)
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ware washing machine, ingredient bins, slicer, soda gun holder, refrigerators, freezers, and gaskets.
  Clean and maintain cleanness of equipment.
• 2810 - Ceiling in ware washing area is not smooth and easily cleanable. (Ceiling peeling, cracking, and full of holes.)
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3180 - Floors, walls, ceilings, vents, and lights, throughout the facility, were noted in need of cleaning.
  All floors, walls, ceilings, vents, and lights must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 16, 2009 (Critical Procedures)

Violations:

• 0820 A 1 - Corrected During Inspection Critical Mushrooms hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Repeat Turkey, beef, beef patties, and sauces cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 3320 - Corrected During Inspection Critical Chemical spray bottles observed without a label. (Throughout the facility.)
  Label spray bottles with contents or discard.

February 17, 2009 (Critical Procedures)

Violations:

• 0220 - Corrected During Inspection Critical The two personnel doing food prep in the lowere area were drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 A 2 - Corrected During Inspection Critical Slab bacon and country ham cold holding at improper temperatures in the walk-in. However, the produce on the opposite side from the fan was all at 39. Inspector suggested switching the PHF's and the produce as the quick fix but to also call t o see if the temperature in the walk-in can be lowered enough to make a consistent cold temperature for all the foods.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. (relocated to the colder side of the walk-in)

Comments:
A non-critical item (drain clogged in the warewash area) is to be followed up on when unclogged.

February 17, 2009 (Follow-up)

Violations:

• 0220 - Corrected During Inspection Critical Repeat The two personnel doing food prep in the lowere area were drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 A 2 - Corrected During Inspection Critical Repeat Slab bacon and country ham cold holding at improper temperatures in the walk-in. However, the produce on the opposite side from the fan was all at 39. Inspector suggested switching the PHF's and the produce as the quick fix but to also call t o see if the temperature in the walk-in can be lowered enough to make a consistent cold temperature for all the foods.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. (relocated to the colder side of the walk-in)

Comments:
Drain clog in the warewash area is fixed.

September 10, 2008 (Routine)

Violations:

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. The front handwash sink needs a splash gaurd to protect the foods on the deli top
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0820 A 2 - Corrected During Inspection Critical The front deli foods sampled (see above) were at 44 degrees and shell eggs were at 60 dgrees cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Shell eggs were put back into the reach-in refrigerator.
• 1100 - Corrected During Inspection Critical The food contact surface of the wire strainer is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. (broken wires)
  Replace the wire strainer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-shelving throughout-hood filters-hinges, handles, fronts of reach- ins.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3030 - Corrected During Inspection A heated air hand drying device was not being provided at the hand washing lavatory in the front food prep area..
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

Comments:
Inspection to renew the health permit. All the repairs from previous inspections have been addressed. All the equipment was pulled from the facility and cleaned before replacing over the new floors.

March 04, 2008 (Critical Procedures)

Violation: 2310 - Corrected During Inspection Critical The handwashing facility located at the at the warewash area is blocked, preventing access by employees for easy handwashing. (the drain is backing up with food stuff when water is turned on to wash the hands).
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the back up of dirty water preventing its use and remind everyone hand wash sinks are for handwashing ONLY!
Comments:
Employee Health Awareness Policy; Consumer Advisary; other food code updates were discussed with the owners and the chef.

September 13, 2007 (Routine)

Violations:

• 0550 - Corrected During Inspection In-use utensils improperly stored between use. (ice scoop sitting out on the 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 within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
• 1570 - The front deli reach in shelving (rusting) was observed in a state of disrepair and damaged.
  Repair the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quatenary test kit for the bar sinks (blue water) and chlorine teast strips for the three compartment sink and the wash towel buckets and the auto dish machine.
• 1800 - The nonfood contact surface of the fan gaurds and ceiling area above them in the walk-ins have accumulation of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front serving 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 to drying their hands on their clothing or other unclean materials
• 3170 - Wall behind the automatic dishmachine is not maintained in good repair. (chipping paint)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Inspection to renew the health permit. Permit was revalidated at the facility.

August 30, 2007 (Critical Procedures)

Violation: -

Comments:
Health Permit renewal invoice and application delivered and reviewed inspection with manager.

May 04, 2006 (Critical Procedures)

Violations:

• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) beef stew in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 B - Corrected During Inspection Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: five knives stored over food prep table in basement.
  Clean and sanitize these surfaces for food contact.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Ice scoop
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

November 03, 2005 (Follow-up)

Violations:

• 0060 - Critical Repeat The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0070 - 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.
• 0080 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Repeat ceiling, floors wooden shelving was observed in a state of disrepair and damaged.
  Repair the ceiling, peeling paint, wooden shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the structure, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation 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

November 03, 2005 (Routine)

Violations:

• 0060 - Critical The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0240 - Repeat 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, and unwrapped single-service and single-use articles.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0960 1 - Critical The food contact surface of theshelving in the walk-in the walk-in refrigerator is not safe.
  Remove cardboard boxes from shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the front bar location. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1570 - ceiling, floors wooden shelving was observed in a state of disrepair and damaged.
  Repair the ceiling, peeling paint, wooden shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the structure, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Repeat Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:cutting boards, pots, pans, dishwasher, utensils, true freezer interior, flat grill, hood and filter system.
  Clean and sanitize these surfaces for food contact.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 50 foot candles of light was noted in the food preparation 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
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

March 01, 2005 (Routine)

Violations:

• 0240 - 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, and unwrapped single-service and single-use articles.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1570 - Kenmore refrigerator door handle was observed in a state of disrepair and damaged.
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of food
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelf of Gibson refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.

November 10, 2004 (Routine)

Violations:

• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 2190 - Repeat The handwashing sink at downstairs rest-rooms is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Ceiling in the kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2350 - Critical Repeat Faucet on handwashing sink need repairing.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.

June 30, 2004 (Routine)

Violations:

• 2190 - The handwashing sink at rest-rooms is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of @FOOD@.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1320 - There were no temperature measuring devices located in the walk in refrigerators and true 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.
• 2350 - Critical Faucet on the handwashing sink need to be repaired.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.

March 03, 2004 (Routine)

Violations:

• 1750 - Manufacturer containers were observed reused for the storage of @FOOD@.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1320 - Repeat There were no temperature measuring devices located in the walk in refrigerator, freezer and large "True" refrigerator
  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.

November 21, 2003 (Routine)

Violations:

• 2310 B - The handwash station at the front of the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 0240 - 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, and unwrapped single-service and single-use articles.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1320 - There was no temperature measuring device located in the walk in refrigerator and small walk in refrigerator
  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.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

July 16, 2003 (Routine)

Violation: 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

February 19, 2003 (Routine)

Violations:

• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the @EQUIPMENT@ is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.