June 08, 2009 (Routine)

• 1780 - Critical The pizza oven noted not clean inside .
  Clean inside the pizza ove.
• 1800 - The outer surfaces of the equipment in the kitchen need cleaning
  Clean the outer surfaces of the equipment.

May 19, 2008 (Routine)

• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1790 -
  
• 1800 - The outer surface of the equipment in the kitchen need cleaning.
  Clean the outer surfaces of the equipment to prevent dust from falling into food.

May 05, 2007 (Routine)

• 1460 - 3-vat sink not set up.
  Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
• 3080 - Repeat Three dead bulbs in walk in cooler.
  Replace dead bulbs.
• 3660 - Food service permit no posted.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

May 17, 2006 (Routine)

April 06, 2005 (Routine)

• 1100 - Critical Heavy dust on uncovered single-service items - plastic bowls & plates
  Dispose of uncovered single-service items.
• 1150 - Repeat Ends of beverage sealed with smooth durable material.
  Cap ends of beverage conduits with smooth durable material.
• 1570 - Heavy frost on ice walk-in freezer coils.
  Have ice walk-in freezer serviced
• 1770 - Old food debris on lemon/orange squeezers.
  Clean & sanitize the lemon/orange sqeezer heads.
• 2330 - Leaking back-flow valve at mop sink faucet.
  Repair/replace the leaking back-flow valve at the mop sink faucet.
• 2350 - Critical Ice chest leaking at service line closest to outside deck.
  Repair leak in ice chest.
• 2930 - Repeat Broken door sweep at exit door by CO2 tanks & beer systems
  Replace broken door sweep on exit door.
• 3080 - Repeat Dead bulbs in beer walk-in cooler.
  Replace dead bulbs in beer walk-in cooler.
• 3170 - Stained ceiling tiles in mop sink room.
  Replace stained ceiling tiles in mop sink room.
• 3180 - Floor behind leaking ice chest in need of cleaning.
  Clean floor behind leaking ice chest.
• 3660 - Repeat Annual permit due to expire.
  Submit annual permit application & pay annual $40 fee.

May 06, 2004 (Routine)

• 0480 - Repeat Plastic bin of sugar? not labeled
  Label plastic bin
• 1150 - Repeat Beverage conduit ends sealed with foam
  Cap ends of beverage conduits with durable, cleanble material - recommend a plastic cap
• 1190 - Beer walk-in cooler lacks an accurate thermometer
  Install a thermometer accurate within +-3 degrees for the walk-in beer cooler
• 1770 B - Cook's mitten's need cleaning - grease & debris
  Launder cook's mittens
• 1770 B - Old food debris onhead & strainer of lemon squeezer.
  Clean & sanitize lemon squeezer
• 1780 - Critical Grease & debris on cutting boards
  Clean & sanitize cutting boards
• 2350 - Critical Two water faucets for beverage lines leaking
  Repair connections
• 2890 - Repeat Globe missing on light next to door of walk-in beer cooler
  Install missing globe
• 2930 - Gap under double doors at side entrance
  Install rodent-proof door sweep on bottom of doors
• 3045 - Repeat Handsink next to 3-vat sink lacks handwashing signage
  Install handwashing signage at handsink
• 3340 - Critical Repeat Toxic items stored above 3-vat sink
  Do not store toxic items above 3-vat sink
• 3660 - Food service permit expires 6/2004
  submit new application & pay $40 annual permit fee

May 05, 2003 (Routine)

• 3080 - dead light bulb in beer walk-in cooler
  replace dead bulb
• 0550 - Ice dispensing utensils improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2000 - handsink next to 3-vat sink lacks a splashguard on the right side
  install an approved splashguard
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the employee toilet 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.
• 2890 - Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistent. - missing globe
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0480 - Unlabeled food container in small stoarge room.
  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.
• 1150 - ends of subslab soda conduit lines lack smooth dirabel surface
  Trim expanding foam, seal/cover end with fitted cap
• 2660 - There is no cover to the feminine napkin refuse container in the employee unisex rest room - corrected.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3340 - Critical Toxic products stored above 3-vat sink
  store below sink
• 3180 - Floor in bag-n-box 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.
• 2580 - water coming through roof of beer cooler
  repair roof
• 3660 - Current permit not posted
  Submit new foodservice application & pay annual fee