August 13, 2009 (Routine)

• 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 C - Corrected During Inspection Utensil (metal cup) without handle is being used to dispense food (Ice) that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the thawing container of fish preventing its use.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods (eggs) stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 1700 - Corrected During Inspection 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.
• 3340 - Corrected During Inspection Critical Container or RAID insecticide not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of all chemicals stored in the restaurant must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0790 - Corrected During Inspection Improper methods used to thaw fish.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 2910 - An insect control device is located over a table where silverware is stored and clean glassware is being stored (under the table).
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 3180 - Floor at cookline is 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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the hood system due to both of the lights not working.
  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

March 24, 2009 (Routine)

• 1580 - One cutting board in poor repair, has excessive cuts.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 3080 - One light in hood system is not working.
  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

June 20, 2008 (Routine)

• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Repeat Wall behind the grill 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 06, 2008 (Routine)

• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Walls in the kitchen in the 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.

September 12, 2007 (Routine)

• 1570 - Top of the freezers were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the lids 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. R eplace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: mold on the soda tubing
  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: refrigerator and freezer gaskets.clean silverware storage containers,bottom of the freezers.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the sides of the equipmen thas accumulations of grime and debris, also the fan at the waitress station.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floors and walls in the facility 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.

May 15, 2007 (Routine)

• 1570 - Shelving was observed in a state of disrepair and damaged.
  Repair theshelving 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 ,, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean equipment food residue
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Walls 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.

March 01, 2007 (Routine)

June 05, 2006 (Routine)

• 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.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0550 - In-use utensils improperly stored between use.
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) tuna salad 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.
• 1400 - Repeat The low boy refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1570 - Corrected During Inspection Repeat Thermometers were observed in a state of disrepair and damaged.
  Replace the thermometers.
• 1580 - Repeat The cutting board along the sandwich unit refrigerator is 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 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 2000 - Clean beverage glasses were not observed stored in a position to allow air-drying.
  Store beverage glasses in a self-draining position that allows air-drying.
• 2890 - Corrected During Inspection Light bulb in chest freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Door open. Outer opening of the food establishment is not protected against entry of insects and rodents.
  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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

March 15, 2006 (Pre-Opening)

September 02, 2005 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1400 - The bar reach in refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1570 - Thermometer in the bar reach in refrigerator was observed in a state of disrepair and damaged.
  Replace the thermometer.
• 1580 - The cutting board along the sandwich unit refrigerator 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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. To minimize workload you can move to all single service utensils.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.

June 16, 2005 (Routine)

• 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.
• 0450 C - Bowl or utensil without handle used to dispense food.Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 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 - Scoop missing the end cap was observed in a condition that prevents necessary maintenance and easy cleaning.
  Replace the scoop.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide chlorine at proper concentration of 50- 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2000 - Repeat Clean beverage glasses were not observed stored in a position to allow air-drying.
  Store beverage glasses in a self-draining position that allows air-drying.
• 3080 - Repeat Less than 50 foot candles of light was noted under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

March 24, 2005 (Routine)

• 2890 - Repeat Light bulb in stand up reach in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 50 foot candles of light was noted in the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

March 24, 2005 (Routine)

• 2890 - Repeat Light bulb in stand up reach in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 50 foot candles of light was noted in the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

October 08, 2004 (Routine)

• 1570 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - Repeat Unused or non-functioning equipment (upstairs ice machine) not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat Scoop with the cork handle was observed in a state of disrepair and damaged.
  Repair the scoop 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 scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 2000 - Clean beverage glasses were not observed stored in a position to allow air-drying.
  Store beverage glasses in a self-draining position that allows air-drying.
• 3080 - Repeat Less than 50 foot candles of light was noted in the under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 2890 - Light bulb in reach in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the small refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 0470 - Critical Unwrapped or uncovered food in the tortilla chips and crab legs in the reach in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0840 - Critical The prepared ready-to-eat (RTE) crab cake in the refrigeration unit was not discarded by the ""consume by"" date. CORRECTED DURING INSPECTION
  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 limits the amount of growth allowed for these bacteria.

August 02, 2004 (Routine)

• 3080 - Less than 50 foot candles of light was noted in the hood system due to a malfunctioning light.
  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
• 1320 - Repeat There was no temperature measuring device located in the bar 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.
• 3200 - Some vent filters in the hood system are in need of cleaning.
  Maintain hood system vent filters in a clean condition.
• 1790 - The food contact equipment surface of the flat grill is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the flat grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - The nonfood contact surface of the stove top has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of sautee pans.
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior (along rims) of sautee pans.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 3180 - The floor in the kitchen is 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.
• 0220 - Critical Evidence of employee smoking at freezer /storage area. This is an area where employees may contaminate food, clean equipment, utensils or other items needing protection. DISCUSSED FOR CORRECTION/ ALL EMPLOYEES TO BE INFORMED OF NO SMOKING POLICY BY MANAGEMENT.
  Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - The top of a reach-down freezer was observed with peeling/scratched surface, a condition that prevents necessary maintenance and easy cleaning.
  Repair the freezer by repainting with approved paint 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 item, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3270 - Methods are not being used to control fruit flies.
  When pests are found use methods to 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.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at upstairs bar handsink 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.

May 28, 2004 (Routine)

• 2000 - Clean cutting boards were found stored behind the faucet of the bar's three compartment sink. CORRECTED
  Store cutting board in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1960 - Plastic cups at the bar were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1800 - The nonfood contact surface of following equiptment is not clean: the upstairs bar cooler , the downstairs bar rail. CORRECTED.l
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the base of the blenders at the bar, interior of cup that holds soda dispensor guns at bars.
  Maintain nonfood-contact surfaces of equipment clean.
• 1320 - There was no temperature measuring device located in the bar reach-down refrigerator. CORRECTED.
  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 - Bottom of a bar refrigerator was observed with condensation in bottom of refrigerator, in a condition that prevents necessary maintenance and easy cleaning. Some refrigerator shelves are in poor repair.
  Repair the refrigerator's drain tube & replace damaged shelves 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.
• 2890 - Light bulb in a kitchen not shielded, coated, or otherwise shatter-resistent. CORRECTED.
  Light bulb was replaced with a coated or shatter-resistant bulb.
• 3080 - Less than 20 foot candles of light was noted in the entry to the walk-in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 1450 - The refrigerator accross from the stove is not working properly.
  Overstocked or malfunctioning equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Other refrigerators are being used for potentially hazardous foods- Only produce is now stored in refrigerator.
• 0820 - Critical Raw hamburger (60 F) cold holding at improper temperatures in malfunctioning refrigerator. CORRECTED.
  Manager discarded raw hamburger meat & has agreed not to use this unit for potentially hazardous foods until it is repaired. Other refrigerators are available for storage of potentially hazardous foods.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the upstairs bar's handsink 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.

May 28, 2004 (Routine)

• 2000 - Clean cutting boards were found stored behind the faucet of the bar's three compartment sink. CORRECTED
  Store cutting board in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1960 - Plastic cups at the bar were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1800 - The nonfood contact surface of following equiptment is not clean: the upstairs bar cooler , the downstairs bar rail. CORRECTED.l
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the base of the blenders at the bar, interior of cup that holds soda dispensor guns at bars.
  Maintain nonfood-contact surfaces of equipment clean.
• 1320 - There was no temperature measuring device located in the bar reach-down refrigerator. CORRECTED.
  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 - Bottom of a bar refrigerator was observed with condensation in bottom of refrigerator, in a condition that prevents necessary maintenance and easy cleaning. Some refrigerator shelves are in poor repair.
  Repair the refrigerator's drain tube & replace damaged shelves 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.
• 2890 - Light bulb in a kitchen not shielded, coated, or otherwise shatter-resistent. CORRECTED.
  Light bulb was replaced with a coated or shatter-resistant bulb.
• 3080 - Less than 20 foot candles of light was noted in the entry to the walk-in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 1450 - The refrigerator accross from the stove is not working properly.
  Overstocked or malfunctioning equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Other refrigerators are being used for potentially hazardous foods- Only produce is now stored in refrigerator.
• 0820 - Critical Raw hamburger (60 F) cold holding at improper temperatures in malfunctioning refrigerator. CORRECTED.
  Manager discarded raw hamburger meat & has agreed not to use this unit for potentially hazardous foods until it is repaired. Other refrigerators are available for storage of potentially hazardous foods.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the upstairs bar's handsink 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.

April 02, 2004 (Pre-Opening)

June 18, 2003 (Routine)

• 1800 - The nonfood contact surface of the two hood filters , above the grill and fryer, had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 0470 - The ice in bar's ice bin is not protected due to missing beverage tubing on soda gun holster.
  Protect ice from cross contamination by providing beverage tubing to drain potentail leaks from the soda gun .
• 3180 - Floor below cookline equiptment is 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.

June 18, 2003 (Routine)

• 1800 - The nonfood contact surface of the two hood filters , above the grill and fryer, had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 0470 - The ice in bar's ice bin is not protected due to missing beverage tubing on soda gun holster.
  Protect ice from cross contamination by providing beverage tubing to drain potentail leaks from the soda gun .
• 3180 - Floor below cookline equiptment is 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.

April 17, 2003 (Pre-Opening)

April 17, 2003 (Pre-Opening)