June 16, 2009 (Routine)

• 3-302.12 - Observed spice containers unlabeled.
  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.
• 3-304.15A4 - Corrected During Inspection Observed single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 4-101.11B - Observed chipped plates stored for use.
  Repair or replace the plates so that it is durable, corrosion resistant, and nonabsorbent.
• 4-501.12 - Observed cutting board scored along the prep cooler.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Critical 1. Observed plates dirty in the basement.2. Observed gaskets at prep coolers dirty.
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Critical Observed mold buildup inside the ice machine.
  Clean the surface of the inside 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.
• 4-903.11A1 - Corrected During Inspection Observed measuring cups stored near the handsink.
  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.
• 4-903.11A2 - Observed to-go containers stored on the floor in the basement.
  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.
• 5-205.15B2 - Observed the drain the basement in need of snaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.15A - Corrected During Inspection Observed the back door not completely closed.
  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.
• 6-501.12A - Observed handsink faucets dirty.
  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.

February 10, 2009 (Routine)

• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A cup is used as ascoop in the ice bin.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 5-205.15B1 - The hand sink at the bar lacks hot water.
  Plumbing systems and components shall be maintained in good repair.
• 7-102.11 - Critical Working container of hand sink is not properly labeled at the front hand sink.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 09, 2008 (Follow-up)

August 19, 2008 (Routine)

• 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.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Red wine vinegar stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the warmer, the ice machine, and the prep table.
  Clean and sanitize these surfaces for food contact.
• 4-903.11A3 - The juicer, the scale, and food processor were found not stored 6 inches above the floor in the kitchen..
  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.
• 4-904.11B - Unwrapped spoons were not stored bar with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-205.15B1 - Repeat No hot water is provided at the bar hand sink.
  Plumbing systems and components shall be maintained in good repair.
• 7-201.11A - Critical Container of paint not properly stored to prevent the contamination of food in the kitchen.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

June 10, 2008 (Routine)

• 2-402.11 - Repeat 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.
• 3-302.11A1 - Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw chicken is improperly stored with vegetables in the True reach-in refrigerator.
  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 in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Onions are improperly stored on the kitchen floor.
  Elevate food storage/ onions onto approved shelving with minimum 6" legs or casters.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: large bulk containers, bowls, and the interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 5-205.11B3 - Corrected During Inspection The handwashing station at the cook line is being used to clean equipment (sheet tray).
  The handwashing facility identified above is to be used for washing hands only.
• 5-205.15B1 - No hot water is provided at the bar hand sink
  Plumbing systems and components shall be maintained in good repair.
• 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.

March 28, 2008 (Routine)

• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Ground beef improperly stored on the walk-in refrigerator floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-602.12A - Critical Repeat Consumer warnings were not provided for rare steak.
  If required by law, consumer warning shall be provided.

January 09, 2008 (Routine)

• 2-103.11H - Consumers are not aware when they order raw or partially cooked Ready-To-Eat (RTE) Foods of animal origin that the food is not cooked sufficiently to ensure its safety.
  Ensure that consumers who order raw or partially cooked RTE foods of animal origin are informed as specified under � 3-603.11 that the food is not cooked sufficiently to ensure its safety.
• 2-402.11 - Repeat 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.
• 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A plastic bowl is used as a scoop in the bulk dry ingredients.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-501.13A - Repeat Improper methods used to thaw meat 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
• 3-602.12A - Critical Consumer warnings were not provided for rare steak.
  Consumer warning shall be provided.
• 4-301.12B - The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
  Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned
• 6-202.15A - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door has a gap at the bottom.
  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 Effective methods are not being used to control mice.
  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.
• 7-201.11A - Critical Containers of cleaners are not properly stored to prevent the contamination of food on the prep table bottom shelf.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

October 29, 2007 (Routine)

• 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.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A bowl is used as a scoop in the flour bin.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered flour in the dry storage area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.13 - Linens and/or napkins were in contact with food in the walk-in refrigerator.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 3-304.14B2 - Wiping cloths improperly stored between use. Provide a bucket of sanitizer for the wiping cloths.
  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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the interior of the reach-in freezers, the ice machine, the food processor, the bowl warmer, sauce pans and the cutting boards.
  Clean and sanitize these surfaces for food contact.
• 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: the exterior of the freezer chest, the exterior of the microwave ovens, the plate carts, and storage shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11A3 - Corrected During Inspection The ice buckets and a sheet tray were found not stored 6 inches above the floor in the kitchen..
  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.
• 5-205.11B1 - The handwashing station at the dish washing station is being used for purposes other than washing hands. A soiled bucket is placed in the hand sink.
  The handwashing facility identified above is to be used for washing hands only.
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door has a gap at the bottom between the doors.
  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.
• 6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed mouse droppings in the dry storage area.
  Inspect the premises on a 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.
• 6-501.12A - The floor in the kitchen 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.

August 20, 2007 (Routine)

• 3-302.11A1 - Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit and the reach-in refrigerator.
  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.
• 3-501.13A - Repeat Improper methods used to thaw chicken.
  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
• 4-501.11A - The make table/deli refrigerator was observed in a state of disrepair and is holding water.
  Repair the refrigerator 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 Repeat The following utensils were observed soiled to sight and touch: the ice machine and the plate rack.
  Clean and sanitize these surfaces for food contact.
• 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees' clothing and other possessions. Employee's hat is improperly stored with food at the cookline.
  Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

June 06, 2007 (Routine)

• 3-302.11A1 - Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  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.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor. Canned goods are stored on the floor in the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-305.12I - Food storage under other sources of contamination. The top of the trash can is used as an extra prep table.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the sugar bin, slicer, the ice machine, and the reach-in freezer.
  Clean and sanitize these surfaces for food contact.
• 5-205.11B4 - Corrected During Inspection The handwashing station at the dish washing area is being used to rinse foods.
  The handwashing facility identified above is to be used for washing hands only.
• 6-501.19 - Toilet room doors are being kept open.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

March 22, 2007 (Routine)

• 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.
• 3-501.13A - Corrected During Inspection Improper methods used to thaw frozen seafood (in standing water).
  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
• 4-101.11B - The food contact surface of the grocery bags is not durable, corrosion resistant, and/or nonabsorbent. Observed grocery bags used as food containers to store beef.
  Replace grocery bags with food grade container so that it is durable, corrosion resistant, and nonabsorbent.
• 4-903.11A3 - Clean pots were stored on the floor.
  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.
• 5-205.11A - The handwashing facility located at the kitchen is blocked with food tray, 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.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment in the basement.
  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
• 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 - Critical Containers of Windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.