November 05, 2008 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Knives and other utensils are stored in the cracks between the hand sink and the wall, between the waste pipe and the wall, and behind a water line and the wall. The rest are stored in a container. The single service plastic knives and forks and spoons are stored at the bar with the food part up; they need to have the handle up.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. The utensils were removed and stored in the container; the plastic forks, spoons, and knives were inverted so the handles are up.
• 1320 - There was no temperature measuring device located in the Coke unit or the beer unit in the bar 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain Quatz test papers AND chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting board has food stains; the inside of the ice machine has some mold.
  Clean and sanitize these surfaces for food contact. The cutting board needs to be scrubbed back to white EVERY NIGHT. Take a sanitized clothe and clean the inside of the ice machine.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was blocked with two skillets, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Keep things out of the hand sink so it can be used to wash hands.
• 2920 - Toilet room door is not provided with a self-closing door - there is not an automatic door closer or spring to close the bathroom doors. Door closer also needed on the back door.
  Provide a self-closer for the toilet room doors and the back 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.
• 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the kitchen.
  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. HAND SOAP WAS PROVIDED.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the women's bathroom.
  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 Towels were put in the holder.
• 3380 - Corrected During Inspection Critical Using the 3 compartment wrong so that nothing was being sanitized.
  WASH in the right sink. RINSE in the middle sink with water ONLY. Sanitize in the left sink with chlorine (Bleach) OR Quatz tablets (The blue tablets) and then air dry. DO NOT PUT THE DISHES BACK INTO THE MIDDLE SINK . We set up an sign and practiced the correct way.

March 13, 2008 (Routine)

• 2660 - Need cover on trash can in ladies room
  Put cover on trash can in ladies room
• 3020 - No soap at hand sink
  Keep soap and towels at hand sink at all times
• 3180 - Wall near sink needs cleaning
  Clean it

March 15, 2007 (Routine)

• 0790 - Meat thawing on drainboard of utility sink
  Thaw under refrigeration, or unwrapped under cold running water, or microwave if meat is to be cooked immediately
• 2660 - Need cover on trash can in ladies' room
  See above

June 26, 2006 (Routine)

June 23, 2006 (Pre-Opening)

June 23, 2006 (Pre-Opening)