July 21, 2009 (Critical Procedures)

• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (0 Parts Per Million. PPM)
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. (50-100 PPM.) 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals 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.

March 18, 2009 (Routine)

• 1570 - The middle bar sink was observed in a state of disrepair and damaged. (leaking from the sink, not the drain)
  Repair the sink 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 sink, 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 chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1800 - The nonfood contact surface of the kitchen shelving and the fronts of the cooking equipment and the top of the lower bar area have 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar.
  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 - The lower mens room (outside leak, not a bathroom leak) is not maintained in good repair. Also the 3rd floor (one of several) ladies room is missing a toilet hook-up. (toilet is there)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. (plumber has been called)
• 3180 - Bar floor 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.
• 3660 - Permit is not posted in a place where it is readily observable by the public. (another permit is to be issued. Please enclose in a frame and hang behind the bar with other city / state douments and licenses.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

January 09, 2009 (Critical Procedures)

August 28, 2008 (Critical Procedures)

March 17, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Butter block and tomato sauce in the four door reach-in refrigerator were cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1100 - The food contact surface of several pots and pans are not smooth (pots and pans are dented ) or contain cracks, chips, or pits that can not be easily cleaned. Also, one fry basket has a broken wire.
  Budget to replace these items 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.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - Lower menns room cold water faucet was observed in a state of disrepair and damaged.
  Repair the faucet in the lower mens room.
• 1800 - Repeat The nonfood contact surface of the stove, broiler, and gri;; have 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (The alley delivery door frame has light coming through in several areas and also under the 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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat One set of the kitchen lights needs a new ballist or tubes to be replaced. and are not maintained in good repair. Also , sveral rest room walls on all three floors need tile and or plaster repair.Also, several ceiling tiles over the dance floor in the lower floor need replacing (water damage)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3660 - Corrected During Inspection 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.

October 31, 2007 (Critical Procedures)

August 01, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Assorted foods in the triple door refrigerator cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1800 - The nonfood contact surface of the deep fat fryer cabinet and the grill top have 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.
• 2000 - Repeat Single service items observed unprotected from contamination. (stored on the floor in the storeroom closet)This facility is working on this problem)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Wall areas behind the restroom handwash sinks that have been replaced are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls and pipes behind and under the automatic dishmachine 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 12, 2007 (Routine)

• 1100 - The food contact surface of several pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans on a regular basis 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 buildup of food debris.
• 1800 - The nonfood contact surface of the sides of the grill and 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.
• 2000 - Single service items observed unprotected from contamination. Store bottled water, beer, etc up off the floor to permit easy cleaning. Store 6'' up or on mobile pallets.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2650 - There is no refuse container at the area immediately adjacent to the lower level hand sink.
  Provide a refuse container for the disposal of paper towels at the lower level hand sink.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. (lower level rest room)
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2920 - Toilet room door is not provided with a self-closing door .All toilet room doors are to be self closing.
  Provide a self-closer for the toilet room door. 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 areas.
• 3030 - No disposable towels were provided at the hand washing lavatory in the 2nd floor bar 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
• 3170 - Broken window in the 2nd floor rest room is not maintained in good repair Also, the first floor ladies room has peeling paint on the ceiling.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 18, 2006 (Follow-up)

• 1570 - Repeat Shelves in Coldin reach in refrigerator was observed in a condition that prevents easy cleaning and necessary maintenance.
  Repair or replace the shelves to restore a state of condition that allows for proper operation, easy cleaning and necessary maintenance.
• 1570 - Repeat Cover of motor on Coldin reach in refrigerator is observed missing.
  Repair or replace the cover 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.
• 1720 - Repeat A quat ammonia test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quat ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2820 - Repeat Utility service line and pipes in the mop area and food prep area nnecessarily exposed.
  Relocate or cover utility exposed utility line and pipes.
• 2930 - Repeat Rear exit door is not protected against entry of insects and rodents with a large opening at the left bottom corner
  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.
• 3170 - Repeat Wall in rear exit hallway is not maintained in good repair with a large hole and the mop area wall is not intact with holes and openings.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Roaches observed in food prep area.
  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.
• 3270 - Incoming shipments are not being inspected routinely.
  Routinely inspect incoming shipments. Insects and other pests are capable of transmitting disease to man by contaminating food and food contact services.
• 3300 - Repeat Facility is storing items in the food prep area unnecessary (screwdriver, papers, radio) to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

August 30, 2006 (Routine)

• 0480 - Unlabeled food containers throughout the facility.
  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.
• 0830 - Critical Repeat None of the prepared ready-to-eat (RTE) foods in the refrigeration unit is 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.
• 1570 - Shelves in Coldin reach in refrigerator was observed in a condition that prevents easy cleaning and necessary maintenance.
  Repair or replace the shelves to restore a state of condition that allows for proper operation, easy cleaning and necessary maintenance.
• 1570 - Cover of motor on Coldin reach in refrigerator is observed missing.
  Repair or replace the cover 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.
• 1580 - Repeat The cutting board in the food prep area 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  Increase the frequency of limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1720 - A quat ammonia test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quat ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical Container lids on the dry storage shelf in the rear was soiled with an accumulation of food debris.
  Clean and sanitize the container lids for food contact.
• 1770 A - Critical Cutting board was deeply stained with food residue and with what appears to be mold.
  Clean and sanitize the cutting board for food contact.
• 2000 - Carry-out containers were observed stored unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Clean plates, bowls. pots, pans & ice buckets were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2820 - Utility service line and pipes in the mop area and food prep area nnecessarily exposed.
  Relocate or cover utility exposed utility line and pipes.
• 2930 - Rear exit door is not protected against entry of insects and rodents with a large opening at the left bottom corner
  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.
• 3170 - Repeat Wall in rear exit hallway is not maintained in good repair with a large hole and the mop area wall is not intact with holes and openings.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor throughout the facility 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3300 - Facility is storing items in the food prep area unnecessary (screwdriver, papers, radio) to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

June 01, 2006 (Follow-up)

May 31, 2006 (Routine)

• 0260 - Critical The food is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Food (chicken and shrimp) left uncovered in the refrigeration ( superior )
  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.
• 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.
• 0790 - 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
• 0820 - Critical Food cold holding at improper temperatures in Coldin 3- door refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 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.
• 1100 - The food contact surface of the cookware- cookpans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cookware 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 buildup of food debris.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a properly working test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat The door gasket of the chest frigidaire freezer and superior refrigerator is ( damaged).
  Repair or replace the chest frigidaire and superior refrigerator door gasket in accordance with the manufacturer's specifications.
• 1580 - Repeat The cutting board(s) along the food preparation area 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 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:soft drink dispenser cups, rusted shelving in the Coldin refrigerator, grill, oven, deep fryer.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2310 - Critical The handwashing facility located at the warewash 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 equipment preventing its use.
• 2650 - Repeat There is no refuse container at the handsink in food preparation area.
  Increase the number of approved refuse containers in the food preparation area to prevent the accumulation of debris.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the unisex or ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the unisex and ladies room stall.
• 3080 - Less than 50 foot candles of light was noted in the food preparation area. Less than 20 ft.candles of light in the warewash 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. Provide at least 20 ft. candles of light in the warewash area.
• 3170 - Repeat Walls and ceilings in the food preparation area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops 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.
• 3270 - Repeat Premises are not being routinely inspected for evidence of pests
  Inspect premises on 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.

October 18, 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.
• 1080 - The cookware is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1580 - The cutting board(s) along thefood preparation area 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.
• 1750 - 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 - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, grill, gas stove, @EQUIPMENT@.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the exhaust filters, refrigerator door gaskets on Coldin refrigerator, door gaskets on chest freezers, 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.
• 2650 - There is no refuse container at the area immediately adjacent to the food preparation area hand sink.
  Provide a refuse container for the disposal of paper towels at the food preparation area hand sink.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the food preparation area
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3170 - The ceiling in the warewash area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 04, 2005 (Routine)

• 1570 - Reach-in refrigerator is missing two glass panels but is maintained with insulating material.
  Keep equipment in the state in which it was purchased and intended.
• 2000 - Keep food service equipment at least 6" above the floor when not in use.
  Store items safely above the floor.
• 2010 - Clean linen stored too close to the kitchen hand wash sink and receives splash over.
  Move the linen to prevent splash over.
• 3045 - Corrected During Inspection Hand was sink at the bar area was mising signage.
  Signage posted at this inspection.
• 3180 - Walls and floors under and behind equipment need cleaning.
  Make use of a cleaning schedule for non daily extra cleaning of these areas.

August 10, 2004 (Routine)

• 3030 - No disposable dispenser towel system was provided / in working order at the hand washing lavatory in the ladies room on the upper level.
  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
• 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1800 - The nonfood contact surface of the glass front, inside bottom has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted .
• 3020 - Soap dispenser was not convenient at the hand washing lavatory in the bar area on the first floor dining area.
  Move the soap dispenser from the far end of the bar to the hand wash sink or install another soap dispenser.Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

September 24, 2003 (Routine)