August 10, 2009 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical In walkin cooler, case of raw eggs of plastic container of pickles.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2) - Corrected During Inspection Critical Sour creme observed cold holding at 52F (prep unit at to-go station)
  Discard item. PHF items shall be maintained at 41F or below.
• 4-203.11(B) - Corrected During Inspection Stem thermometer (non-digital) observed to read 36F in ice water.
  Thermometer should read 32F in ice water. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2F in the intended range of use.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor (Cases of vegetables and raw protein products stored on the floor of the walk-in cooler).
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-904.11(A) - Corrected During Inspection Single service forks and spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward (to-go station).
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 4-302.14 - Facility lacks quat test strips.
  Provide quat test strips, test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

June 26, 2009 (Routine)

• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form (plastic bowl used to dispense Old Bay Seasoning; large plastic bowl used to dispense lima beans).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw hamburger patties stored over pre-cooked crab balls in True Freezer).
  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.
• 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination (raw ground beef patties stored over raw tuna steaks in True 2-door freezer).
  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
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food (items in True 2-door reach-in; most items located in Prep Table adjacent to cook-line; bacon located on top of the toaster).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12A - In-use utensils improperly stored between use (handle of scoop in contact with sugar).
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.14A - Critical Stew noted not being adequately cooled to prevent the growth of harmful bacteria (stew made on 6/25/09 observed at 57F~62F on 6/26/09)
  Discard item. Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth.
• 3-501.15A - Repeat The methods used for cooling were not adequate (stew in True RIR observed at 62F on 6/26/09 after being prepared on 6/25/09).
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 3-501.16A2 - Critical Repeat Items cold holding at improper temperatures: cheddar cheese/62F; blue cheese/62F; tuna salad/62F; chicken salad(?)/61F (these are all items in the prep units located in the take-away area).
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the Kirkland Freezer (take-away area).
  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.
• 4-402.11A - Handwashing sink in take-away area has a gap between the sink and the wall.
  Seal the sink against the wall to prevent grime/debris from accumulating behind the handwashing sink where employees can not clean.
• 4-501.11A - Both prep units in the take-away area are not maintaining ambient and food temperatures of 41F or below.
  Adjust/repair/replace these units in order to maintain ambient and food temperatures of 41F or below.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: hotel pans that had been cleaned and sanitized previously.
  Clean and sanitize these surfaces for food contact (operator recleaned items and ran them through the dishwasher).
• 4-602.13 - The nonfood contact surface of the top of the expo line had 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.
• 4-903.11B2 - Clean plates located on top of the expo line were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.11 - One light in hood is not working.
  Replace/repair so that all lights in hood work.

March 16, 2009 (Routine)

• 2-301.12 - Corrected During Inspection Critical Repeat Improper handwashing procedures observed (hands not washed long enough).
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with
• 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands (barehand contact with sliced lemons).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (raw ground beef patties stored over scallops in 2-door RIF).
  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 so that items with lower cook temperatures are stored above items with lower cook temperatures.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the cook line fridge (hamburger patties; stews in 2-door RIR)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (boxes of potatoes stored on the ground next to the prep sink).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13A - Corrected During Inspection Improper methods used to thaw frozen items (bags of frozen fish left at ambient temperature in prep sink; beef left at ambient temperature in prep sink).
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate (stews placed in 10-gallon plastic containers and left at air temperature for 1.5 hours; observed temperatures ranging from 112F~157F).
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 3-501.16A2 - Corrected During Inspection Critical Repeat Tomatoes cold holding at 57F; cheddar cheese cold holding at 45F in prep table.
  Based on information provided by the operator, discard tomatoes and rapidly cool the cheese. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17B - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly date-marked after opening (bags of cheese; chili in SS pan that came from a can).
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.
• 5-205.11A - The handwashing facility located at the rear of the kitchen is blocked, preventing access by employees for easy handwashing (blocked by containers of sliced carrots and cabbage).
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.

December 05, 2008 (Routine)

• 2-301.12 - Corrected During Inspection Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with
• 2-301.14H - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (lettuce)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form (cup used as scoop in rice container).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw beef over fries in True Freezer).
  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.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food: honeydew in True Fridge; raw chicken in 1-door RIF)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Wiping cloths improperly stored between use (not stored in sanitizer solution).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor (items in walk-in cooler in basement; items in back of kitchen).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.14A - Corrected During Inspection Critical Stew noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. Discard stews.
• 3-501.15A - The methods used for cooling were not adequate.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing); d) ice wands
• 3-501.16A2 - Corrected During Inspection Critical Following foods observed cold-holding at improper temperatures: deli meats, tuna, cheese in prep table; ground beef in True Fridge; shepherd pie, sandwiches.
  Rapidly cool sandwiches in True Fridge. Discard all other PHF food in True Fridge and deli prep tables and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (burger offered in undercooked form; not disclosed).
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 4-204.112B - Repeat There was no temperature measuring device located in the deli prep units (true units).
  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.
• 4-501.11A - Deli prep tables not maintaining ambient temperatures and internal food temperatures at 41F or below.
  Repair/replace/adjust equipment so that it maintains ambient and internal food temperatures of 41F or below.
• 4-602.13 - The followijng nonfood contact surfaces had accumulations of grime and debris: side of the 1-door RIR; side of the fryer; top of the expo line.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.11A - Clean plates were found displayed with the food or lip-contact surface facing upward.
  Store clean plates (when not in use) with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-301.12 - No disposable towels were provided at the rear handwashing sink..
  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 drying their hands on their clothing or other unclean materials.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (rear handwashing sink).
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-501.16 - Repeat Mops and brooms are 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.

September 09, 2008 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 2-402.11 - Corrected During Inspection 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.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Observed boiled egg, ham, turkey, and tuna salad cold holding at 50-60F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the prep 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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. interior panel of the ice machine (bar).2. fanguard in the True cooler.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: exterior of dishwasher.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Plumbing connections (spray hose) at the 1-vat sink are are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility 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 drying their hands on their clothing or other unclean materials.
• 6-501.16 - Mops and brooms are 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.
• 7-201.11A - Corrected During Inspection Critical Observed a bottle of chemical stored next to the ice bin.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

June 06, 2008 (Follow-up)

May 22, 2008 (Routine)

• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-301.12 - Corrected During Inspection Critical An employee observed reusing a utensil to taste food.
  Discard the contaminated food and inform employees not to use a utensils more than once to taste food that is to be sold or served.
• 3-304.12A - Corrected During Inspection Repeat In-use utensils improperly stored between use. Utensils (knives) observed being stored between equipment.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A2 - Corrected During Inspection Critical Ham holding at 48*F, Cut melons holding at 48*F, Fish holding at 45*F, Chicken holding at 46*F, Crab Meat Holding at 47*F and Beef holding at 45*F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Repeat Cooling units not maintaining an ambient temperature of 41*F or below.
  Repair/service all cooling unit to maintain an ambient temperature of 41*F or below.
• 4-501.11B - Repeat Door gasket to a number of cooling units observed torn/damaged and not in good repair.
  Replace door gaskets in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board(s) along the prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Interior of cooling units and slicer.
  Clean and sanitize these surfaces for food contact.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Exterior of oven, vent hood and filters observed with food, grease, dust and other build up.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (storage shelves, steam table, prep tables, drawers for storage, cart on wheels, exterior of dish washer, exterior of hot holding units (soups), food storage shelves, utensils storage shelves and other areas throughout the facility observed with food and other soil build up).
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 6-501.111D - Harborage conditions exist. 1. One live baby roach observed crawling on the cutting board (cook line) 2. One live roach observed crawling on the door frame of the delfield cooler.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.112 - Dead roaches observed on the door frame and gaskets of the delfield cooler.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.
• 6-501.12A - Repeat 1. Floors under the dish washer and throughout the facility observed with food and other soil build up. 2. Walls and ceiling throughout the facility observed with food, dust and other soil build up.
  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.

January 16, 2008 (Routine)

• 4-501.11B - Repeat Door gaskets to the True up right coolers observed torn/damaged and not in good repair.
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Vent hood system observed with heavy accumulation of dust and grease build up.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 6-303.11B - Inadequate light was noted in the back ware washing area.
  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, and toilet rooms.
• 6-501.12A - Floors - The following areas observed with heavy accumulation of food and other soil build up: 1. Under the three compartment sink. 2. Under the two compartment sink. 3. Under the grease trap to the three compartment sink. 4. Under and around cooling units.
  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.

August 29, 2007 (Routine)

• 3-301.11C - Corrected During Inspection Employees observed using bowls to dispense food products.
  Provide scoops or utensils with handles to prevent the contamination of foods by hands.
• 3-304.12A - Corrected During Inspection 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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Foods offered under-cooked are not disclosed(*) (identified) on the menu.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 4-501.11A - The True cooler ambient temperature detected at 50*F
  Make repairs necessary to maintain an ambient temperature of 41*F or below.
• 4-501.11B - Door gaskets to a number of cooling units observed torn/damaged and not in good repair.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-501.14A - The interior surfaces of the mechanical warewashing machine drain cup is soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 6-303.11A - Inadequate light was noted in the back storage room.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.11 - Holes observed in the walls in the back storage room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 24, 2007 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Ground beef, chicken pot pie, and beef stews cold holding at 50F and above.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-903.11C - Corrected During Inspection Coffee filters were observed stored unprotected at the coffee station.
  Store items in the original protective package to protect from contamination until used.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.

January 08, 2007 (Routine)

• 3-301.11C - Corrected During Inspection 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.
• 3-302.12 - Corrected During Inspection Unlabeled food containers. (bulk foods).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.17A - Critical The prepared, refrigerated RTE (inside the 2 door True unit) held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-501.12 - Repeat The cutting board(s) along the bar station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 5-205.11B1 - Corrected During Inspection The handwashing station at the back is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 6-303.11C - Repeat Inadequate light was noted under he 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.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees' clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
• 6-501.11 - Ceiling frames rusted over the dishmachine area is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11B - Corrected During Inspection Critical Containers of medicines are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 26, 2006 (Routine)

• 3-304.12A - In-use utensils improperly stored between use. Paper cup being used to scoop sugar.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: Can opener.
  Clean and sanitize these surfaces for food contact.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-303.11B - Inadequate light was noted in the back door
  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, and toilet rooms.

July 10, 2006 (Routine)

• 3-304.14B2 - 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. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-501.12 - Repeat The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the bar and back are 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 items preventing its use.
• 6-303.11C - Repeat Inadequate light was noted over the 3vat sink.
  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.
• 6-305.11B - Corrected During Inspection Repeat Lockers or other suitable facilities are not provided for employees' clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

April 10, 2006 (Routine)

• 3-501.17A - Critical The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Ice machine interior lid is rusted.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the reach-in gaskets infront of the cookline had 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.
• 6-303.11C - Repeat Inadequate light was noted under the hood and at the back prep 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.

December 28, 2005 (Routine)

• 4-501.12 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.11E - Critical Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the hood filters had 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.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the bar and back of the kitchen are 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 items preventing its use.
• 5-205.11B1 - Corrected During Inspection Repeat The handwashing station at the back is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the back of 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 drying their hands on their clothing or other unclean materials.
• 6-305.11B - Repeat Lockers or other suitable facilities are not provided for employees' clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
• 6-501.12A - Walls behind the cookline 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.

October 11, 2005 (Routine)

• 5-205.11A - Corrected During Inspection The handwashing facility located at the bar 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 items preventing its use.
• 6-303.11C - Inadequate light was noted OVER THE 2 COMPARTMENT SINK..
  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.
• 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees' clothing and other possessions.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

July 20, 2005 (Routine)

• 3-301.11C - Corrected During Inspection 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.
• 3-501.16A2 - Corrected During Inspection Critical Hamburgers cold holding at 50F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - The True 2 door unit is not holding 41F or below.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.11B - Repeat The door/seal andgaskets of the following units are damaged:1.True 2 door upright2.Ice machine.
  Repair or replace the parts in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Ice Machine interior( rusted).
  Clean and sanitize these surfaces for food contact.
• 4-903.11C - Repeat No covered straws provided
  Provide covered straws to prevent touching the mouth piece.
• 5-205.11B1 - Corrected During Inspection Repeat The handwashing station at the back of the kitchen is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 6-305.11A - Corrected During Inspection Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.

April 27, 2005 (Routine)

• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.17A - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 3-501.17B - Critical The ready-to-eat (RTE) commercially processed in the refrigeration unit was not properly date-marked after opening.
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.
• 4-501.11B - Repeat The door gaskets of the following are damaged:1.True freezer2.True refrigerator.
  Repair or replace the gaskets in accordance with the manufacturer's specifications.
• 4-602.11E - Critical Surfaces of the hood filters was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of hood filters at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-903.11C - No covered straws provided at the bar
  Provide covered straws tp prevent touching the mouth piece.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the bar 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 items preventing its use.
• 5-205.11B1 - Corrected During Inspection The handwashing station at the kitchen is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.11 - Repeat No soap provided at the bar area.
  Provide soap for all employees to prevent any kind of contamination.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the 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 drying their hands on their clothing or other unclean materials.
• 6-501.12A - Repeat The following was noted in need of cleaning:1.Splash guard between deep fryers, and stove2.Stainless steel walls behind the stove3.Light shields under hood
  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.

January 31, 2005 (Routine)

• 3-501.13A - Corrected During Inspection Beef observed thawing in a large container of water (bucket)
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-501.17A - Corrected During Inspection Critical The prepared, refrigerated RTE foods held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-501.11B - Door gaskets to two of the True coolers observed torn/damaged and not in good repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting board along the steam table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 5-205.15B1 - 1. Leak observed at the faucet of the sprayer hose next to the dish washer. 2. Leak observed at the faucet of the back prep sink.
  Make repairs necessary to maintain all plumbing fixtures in good working condition.
• 6-301.11 - Corrected During Inspection There was no hand soap provided for the hand sink in the kitchen.
  Provide hand soap at all times to encourage proper and frequent ahdnwashing.
• 6-501.11 - 1. Caulking behind the drain board of the dish washer observed cracked/damaged and not in good repair. 2. Drain board next to dish washer not seal to wall.
  Make repairs necessary to maintain the establishment in good condition.
• 6-501.111D - One (1) live roach observed on the floor across from the deep fryer.
  1. Contact your Professional Pest Control Company for a follow up inspection. 2. Conduct cleaning details necessary to control pest.
• 6-501.12A - Floors - base coving, corners, around equipment, under equipment and other areas observed with grease, food and other soil build up.
  Clean floors more frequently to maintain the establishment in good sanitary condition.

November 15, 2004 (Routine)

• 2-402.11 - Employees observed working in the food service area without proper hair restraints. This was corrected on site.
  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.
• 4-903.11A3 - A container with clean equipment was found not stored 6 inches above the floor in the carry out area. This was corrected.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11A1 - Clean knives were found stored in spaces between equipment.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 3-501.16A1 - Critical Fresh mashed potatoes were held at room temperature and were 125 degrees F. Reheat the mashed potatoes to 165F and hold at 140 degrees F and above.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-302.12 - Unlabeled food containers. Flour bread crumbs and sugar containers were not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 6-501.12A - Wall behind the cofffee and soup holding area was noted in need of cleaning. The inside of the hood was noted in need of cleaning. The floor under and behind equipment under the hood was 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.
• 4-602.13 - The nonfood contact surface of the shelving under the wait station prep table had accumulations of grime and debris. The container used to store clean utensils was not clean. The outside of the flour container and the container beside it were in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-302.11A4 - Critical Unwrapped or uncovered food in one of the reach-in refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.14A - Critical Stew and sheppard's pie noted not being adequately cooled to prevent the growth of harmful bacteria. Both products were prepared yesterday and were 50 and 48 degrees F today. Both items were discarded.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth.
• 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. inside of the ice bucket2. internal parts of the ice machine had mold and mildew build-up
  Clean and sanitize these surfaces for food contact.

July 08, 2004 (Routine)

• 4-501.11A - Critical Repeat One of the prep units was observed in a state of disrepair and damaged. The ambient temperature was 45 degrees F and should be 39 F.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - Repeat The nonfood contact surface of the refrigerator and freezer door gaskets and the slicer and soup table serving area had 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.
• 6-501.12A - Repeat Wall behind the small freezer 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.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.112B - Repeat There was no temperature measuring device located in the refrigerator across from the range.
  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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: internal food contact parts of the ice machine.
  Clean and sanitize these surfaces for food contact.

March 23, 2004 (Routine)

• 7-201.11B - Critical Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Sugar was stored with cleaning chemicals at the kitchen wait station. This was corrected.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3-501.16A2 - Critical Foods in the second prep refrigerator were not cold enough. Tuna salad was 49 degrees F, chicken salad was 48 degrees F, sour cream 48 F. These foods were discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Critical Repeat The second prep refrigerator was not keeping foods cold enough. The ambient temperature of the unit was 47 degrees F. Ambient temperature should be 39 degrees F to keep foods cold enough.
  Discontinue using the unit and repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 6-501.12A - Floor under the equipment under the hood 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.
• 4-502.13A1 - Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of single-use containers for foods storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: equipment under the hood.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoop handle and soda gun holster behind the bar.
  Maintain nonfood-contact surfaces of equipment clean.

January 06, 2004 (Routine)

• 3-501.13A - Improper methods used to thaw pork.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw pork was thawing in the same container as carrots. This was corrected.
  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.
• 4-501.11A - One of the main prep refrigerators at the carryout was not cold enough at 48F ambient temperature.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-204.112B - There was no temperature measuring device located in the carry out area drink 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.
• 3-501.17A - Critical The prepared, refrigerated RTE sliced cheeses held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 6-303.11C - Inadequate light was noted in the area over the 2-vat sink. The light fixture was 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.
• 4-903.11A3 - Clean pots were stored on the floor under the 3-vat sink.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: the top of the oven.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.13 - The nonfood contact surface of the refrigerator and freezer gaskets had 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.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the prep refrigerator on the cooking line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12A - Floor under the computer in the kitchen next to the mopsink room was not clean. The wall behind the small freezer in the kitchen was 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.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the mixing bowl had rust inside it. Soda gun holsters at the bar were in need of cleaning.
  Clean and sanitize these surfaces for food contact.

October 15, 2003 (Routine)

• 5-205.11A - Repeat The handwashing facility located at the mixer 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 items preventing its use.
• 6-301.12 - Repeat There were no paper towels at one hand sink 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 drying their hands on their clothing or other unclean materials.
• 6-501.12A - Repeat The following physical structures were noted in need of cleaning:1. wall by the grease barrel2. Floor under the deep fat fryers3. ceiling panels and vents.
  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.
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of 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.
• 4-501.11A - Critical Dessert unit was not cold enough at 44F. Set it to 39F in order to keep foods 41F and below.
  Repair the dessert refrigeratror to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of the microwave.
  Clean and sanitize these surfaces for food contact.
• 6-301.14 - No handwashing signage provided.
  
• 2-403.11 - Critical Pets or animals allowed in dining areas or other areas where they may contaminate food, clean equipment, utensils or other items needing protection. Employees handling patrol dogs or service animals that are allowed as specified in 6-501.1
  Inform all food employees not to care for or handle animals that may be present such as patrol dogs or service animals. Food employees with service animals may handle or care for their service animals and food employees may handle or care f

July 07, 2003 (Routine)

• 6-501.12A - Some walls in the kitchen were noted in need of cleaning. Floor under the bar was 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
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Gaps in outer opening doors were present.
  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.
• 6-501.111C - Critical Methods are not being used to control pests. Observed flies in the dining area and in the mop sink area.
  When pests are found use methods 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.
• 5-205.11A - The handwashing facility located at the prep area next to the mixer 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 items preventing its use.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided. Their personal bags are stored on food and equipment shelving.
  Designate specific area(s) for employees to stored their belongings that is separate from food and equipment storage.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the prep refrigerator on the cookline and the refrigerator across from the spice shelving.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.13A - Improper methods used to thaw chicken. Chicken was thawed at room temperature.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 4-602.13 - The nonfood contact surface of the mixer stand had 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: inside of the ice machine had rust build-up. The soda gun holsters behind the bar were in need of cleaning.
  Clean and sanitize these surfaces for food contact.

April 30, 2003 (Routine)

• 4-501.11A - Critical The vacuum breaker on the mopsink was leaking and was observed in a state of disrepair and damaged.
  Repair or replace the vacuum breaker to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prio
• 6-303.11C - Inadequate light was noted in the prep area. One light was 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.
• 3-403.11D - Critical The gravies/sauces were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165°F or above within 2 hours.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the bar and at the mixer.
  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 drying their hands on their clothing or other unclean materials.
• 4-203.11B - The food temperature measuring device located in the dessert refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 7-201.11B - Critical Container of wiping cloth solution is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-501.12A - Floor behind the ice bin at the bar was noted in need of cleaning. The drain line was not inserted into the floor drain.
  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
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. inside the doors of the prep refrigerator across from the range2. the inside of the machine3. the soda gun holsters at the bar4. insides of both freezers
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the clean utensil drawer, the clean utensil holding container under the steam table, the refrigerator gaskets, and the outsides of the large spice containers had 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.

February 05, 2003 (Routine)

• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 4-602.13 - Repeat The nonfood contact surface of the following equipment needs cleaning: 1. shelving and trays under the prep table2. containers for storing clean equipment 3. refrigerator door handles.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the soda gun holster at the take-out area.
  Clean and sanitize these surfaces for food contact.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the dessert refrigerator, and in reach-in refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12A - Repeat Floor under equipment under the hood 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
• 4-903.11A1 - Kitchen utensils were found stored improperly between equipment.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 3-307.11 - Observed raw shell eggs pooled and held in storage.
  Pooled raw shell eggs must used immediately and may not be held in storage.
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of 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.