July 30, 2009 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Turkey Breast hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Corrected During Inspection Critical Items on top level of line cooler cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. (Items covered and moved to walkin cooler each night).
• 1780 E - Corrected During Inspection Surfaces of the clean side of the dishmachine drainboard was observed with food debris.
  Clean the surface of drainboard at any time when contamination may have occurred to protect clean items.

April 02, 2009 (Follow-up)

March 31, 2009 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0960 2 - Repeat The food contact surface of the cutting boards are scored and are no longer a smooth, cleanable surface.
  Repair or replace the cutting boards to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the prep line coolers are not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1370 - Corrected During Inspection The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. (Battery changed at time of inspection-indicator light is "on").
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.

December 02, 2008 (Routine)

• 1320 - There was no operating temperature measuring device located in the drawer coolers.
  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.
• 1570 - Drawer coolers are not adjusted to hold cold foods 41F or colder.
  Adjust coolers to 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.
• 2010 - Corrected During Inspection Clean equipment/utensils were found stored next to the handsink at dishwash area.
  Discontinue storage of clean equipment and utensils in a location subject to contamination. Recommend adding a splash guard.
• 2350 ii - Repeat Plumbing connections under the handsink at salad prep area are leaking and hot water cannot be checked.
  Plumbing systems and components shall be maintained in good repair. Repair and ensure at least 100F can be provided.
• 3660 - Establishment operating without a current permit.
  Submit application and fee to optain a current permit. Post for the public.

July 23, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical French toast (egg wash) and pancake batter cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Recommend using time control and discard remainder at 4 hour intervals (7am-11).
• 0960 2 - Repeat The food contact surface of the cutting boards are badly scored and are not longer cleanable.
  Repair or replace the cutting boards to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 0960 2 - Several utensils are in poor shape and are no longer cleanable (cut/burned spatula and dipper scoop without end cap).
  Discontinue use of utensils that are not longer cleanable, (CORRECTED AT TIME OF INSPECTION).
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting boards.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3180 - Walls in the dishwash area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 25, 2008 (Routine)

• 0960 2 - The food contact surface of the cutting boards is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the cutting boards to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - Corrected During Inspection The nonfood contact surface of the cardboard lining the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1370 - The warewashing machine is not equipped with a working device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 2350 ii - Plumbing connections under the handsink sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

October 18, 2007 (Routine)

• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the three compartment sink at the bar.
  Provide QUAT at proper concentration of 200PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees

August 24, 2007 (Pre-Opening)