July 30, 2009 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical Potato salad cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the bar cooler.
  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.
• 1450 - Prep cooler is not maintaining potentially hazardous foods 41F or below.
  Repair or replace the prep cooler to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1780 - Critical The cleaning schedule for ice machine is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
  The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the ice machine and present this regimen to the Health Department to seek approval. Discontinue use of the ice machine until approval is made.
• 2000 - Knives were found stored between wall and cooler.
  Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided.
  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
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 30, 2009 (Routine)

• 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Corrected During Inspection Improper methods used to thaw frozen crab cake.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1320 - Corrected During Inspection There was no temperature measuring device located in the chest freezer.
  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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 3030 - No disposable towels were provided at the hand washing lavatory 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 to drying their hands on their clothing or other unclean materials
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

January 29, 2009 (Routine)

October 03, 2008 (Routine)

• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Using small measuring cup.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) corn and gravy in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - Corrected During Inspection The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in the reach-in cooler.
  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.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice bin.
  Clean and sanitize these surfaces for food contact.
• 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 16, 2008 (Routine)

• 0470 - Critical Unwrapped or uncovered filter powder for grease collection.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0790 - Repeat Improper methods used to thaw foods.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 2 - Critical Repeat Meats and salad dressing cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in all of the fridges, and freezers.
  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 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat Ice build up on top portion lowboy reach-in was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1630 - The detergent or cleaning agent was present in insufficient amounts in the water of the wash compartment while in use for the dish machine.
  In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: dried food containers
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat The mixer was observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

March 06, 2008 (Routine)

• 0480 - Repeat Unlabeled food containers. (bulk food containers)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (walk-in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical Crabs, french fries and mix vegetables cold holding at improper temperatures. (discarded)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1450 - Reach-in on the cook line is not maintaining potentially hazardous foods 41F or below.
  Repair or replace the unit to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. (for dish machine)
  Obtain a test kit 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: interior of draft chest were drink mix are stored.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Clean mixer pot were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 - Corrected During Inspection Critical Hot water turned off at the hand sink.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3180 - Repeat Floor in dry storage under shelves in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Corrected During Inspection Critical Repeat Spray bottle of chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Spray bottle of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 20, 2007 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pastry flour.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled bulk food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Corrected During Inspection Repeat Improper methods used to thaw fish in two compartment sink.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1570 - Ice build-up observed in a reach-in freezer at the cookline.
  Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2020 - Unwrapped forks were not stored 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.
• 3340 - Critical Repeat Containers of chemicals in spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 30, 2007 (Routine)

• 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. (bread crumbs on the floor in the dry storage)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Corrected During Inspection Employee prepping food on top of the trash can.
  Protect food from miscellaneous sources of contamination.
• 0790 - Corrected During Inspection Improper methods used to thaw food.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Foods in the refrigerator drawers cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - Repeat There was no temperature measuring device located in the reach-in.
  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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: water standing on the bottom of the draft beer chest.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 B - Repeat The handwash station at the bar is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - Plumbling leaking in the mop area, in poor repair.
  Repair plumbing.
• 3180 - Floor is dirty through out kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3240 - Handwashing facilities are unclean and not maintained at the kitchen.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3270 - Methods are not being used to control pests. (too many flies)
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 18, 2007 (Routine)

• 0690 - Corrected During Inspection Foods stored in the office with non food items.
  Protect food from miscellaneous sources of contamination.
• 0820 - Corrected During Inspection Critical Crab soup hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the refrigerator drawer.
  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.(chlorine test kit)
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Plastic container storing vegetables was observed in a condition that prevents necessary maintenance and easy cleaning.
  Replace the plastic container to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: thermometers in reach-in, and inside beer cooler behind bar,
  Clean and sanitize these surfaces for food contact.
• 2350 ii - The sink basin at the back is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 3240 - Handwashing facilities are unclean and not maintained. (moldy)
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3340 - Corrected During Inspection Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (over the three compartment sink)
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 17, 2007 (Routine)

• 0550 - Dispensing utensils improperly stored between uses.Ice scoop
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1320 - There was no temperature measuring device located in the 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.
• 1400 - The refrigerator's waste collection compartment is not properly sloped to eliminate pooling water.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1780 - Critical Food contact surfaces of the ice machine are moldy used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the ice machine shoot to prevent the growth microorganisms on those surfaces.
• 2000 - Clean pans were not observed stored in a position to allow air-drying.
  Store the pans in a self-draining position that allows air-drying.
• 2310 B - The handwash station at the bar is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Weather strip the base of the exterior door.
• 3080 - Less than 20 foot candles of light was noted in the refrigerators.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  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.

December 05, 2006 (Routine)

• 0480 - Repeat Unlabeled bulk spice containers (stated to be salt and pepper).
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1730 - Ome fryer baskets were observed in a state of repair and condition preventing the equipment to be used as designed. Baskets removed from cookline -to be inventoried & discarded per kitchen manager.
  Discard and replace the damaged fryer baskets to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bottom of the refrigerator in the back of the kitchen.
  Clean and sanitize these surfaces for food contact.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at restroom lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Ceiling vent is women's restroom is noted in need of cleaning. Ceiling vents and panels above prep line are dusty.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - The two vent filters in the hood system, above the grille, are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

August 04, 2006 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0450 C - Corrected During Inspection Repeat Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0480 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0760 - Corrected During Inspection Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant butter was not reheated to the proper temperature for hot holding.
  Reheat commercially processed RTE food for hot holding to 140F or above.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: containers used for food storage.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the equipment has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored properly 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.
• 3340 - Critical Repeat Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 03, 2006 (Routine)

• 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw shell eggs stored over steak and other raw products.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the kitchen area such as opened bagged products.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw food.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1730 - Lid to flour container was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the lid to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the equipment gasket has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Front door to the outside sitting area was open without air curtain.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Floor in the storage area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3270 - Critical Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Corrected During Inspection Critical Containers of chemical not stored separately from insecticides or rodenticides at the bar area.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3340 - Corrected During Inspection Critical Container of chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 04, 2006 (Routine)

• 0610 - Repeat Boxes of food stored less than 6" above the floor inside walk-in freezer. (AN ADDITIONAL FREEZER UNIT IS PROPOSED)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) soups in the refrigeration unit are not properly dated for disposition. (OPERATOR TO CORRECT)
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 2530 - Strong offending odor appears to be coming from grease trap in dishwashing area.
  Grease trap needs to be cleaned.

August 31, 2005 (Follow-up)

• 0610 - Repeat Food stored less than 6" above the floor inside walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - Repeat The nonfood contact surface of the wooden shelves are not corrosion resistant, nonabsorbent, and/or smooth. (IN PROCESS)
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not visible (OPERATOR TO CORRECT)
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1450 - Repeat Walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional freezer units. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Repeat The door gasket of the reach-in units are in poor repair. (NEW GASKETS ON ORDER)
  Replace refrigeration unit door gasket in accordance with the manufacturer's specifications.
• 3330 - Corrected During Inspection Critical Repeat Spray bottle containing a yellow solution is not properly labeled.
  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.

August 15, 2005 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 - 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.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - in the walk in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the raw wood storage shelves in the store room are not corrosion resistant, nonabsorbent, and/or smooth - paint or seal shelves to ensure easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not visible.
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1320 - Repeat There was no temperature measuring device located in the refrigeration units on the cookline.
  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.
• 1450 - Walk in refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigerator necessary to maintain food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Repeat The door gasket to various refrigeration units are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the door gaskets and door facings have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3270 - Critical Methods are not being used to control pests - excessive flies in establishment kitchen.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3330 - Critical Working containers of window cleaner are not properly labeled.
  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.

June 28, 2005 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands after handling soiled utensils. (OPERATOR TO CORRECT)
  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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0570 - Repeat Wiping cloths stored under cutting boards.
  Ensure cloths are not used for any other purpose.
• 0610 - Repeat Food stored less than 6" above the floor inside walk-in cooler and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - The door gasket of the front reach-in is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board 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 discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3350 - Cans of insecticide found in the food establishment.
  Remove unnecessary poisonous or toxic materials.

January 13, 2005 (Routine)

• 0450 C - Scoop w/o a handle.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 0480 - Corrected During Inspection Unlabeled food containers.(flour)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Repeat Food stored on the floor in the walk in freezer or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - Repeat There was no temperature measuring device located in the bar 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.
• 1570 - Interior of waitress station drawers was observed in a state of disrepair and damaged.
  Repair the drawers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the drawers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soda dispenser holster at the bar.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination. (Disposable cups stored under ice bin drain lines)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. (Men's urinal)
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 05, 2004 (Routine)

• 3270 - Harborage conditions exist. Flies noted in Establishment has added open seating area which is accessible by garage door that is open. Air curtain is in place. Ensure other entry points are controlled and ensure air curtain is installed at the proper height to afford protection from flying inspects.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 1320 - There was no temperature measuring device located in the reach-in 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. (CORRECTED DURING INSPECTION)
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Walk-in refrigerator door was observed in a state of disrepair and damaged. Door will not close properly and internal temperature is being affected.
  Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Door replacement is on order and expected to be delivered any day.

May 03, 2004 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1530 - Repeat There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food item reach-in refrigerator.
  Store food in packages, covered containers, or wrappings.
• 1460 - No drain plugs available for three compartment sink.
  Provide drain plugs for three compartment sink.

February 10, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) risotto in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0470 - Critical Repeat Unwrapped or uncovered food in the chest freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor. CORRECTED DURING INSPECTION
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3330 - Critical Repeat Working containers of cleanser are not properly labeled. CORRECTED DURING INSPECTION
  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.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

October 29, 2003 (Routine)

• 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - hush puppy mix bucket on floor - corrected during inspection.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - The food contact surface of the basting brushes and rubber spatula are not smooth, contains cracks, chips, or pits and can not be easily cleaned - corrected during inspection.
  Replace the these utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0260 - Critical Broken shell eggs in reach in are unsound or adulterated - corrected during inspection.
  Ensure food is safe and unadulterated.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) - corrected during inspection.
  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.
• 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils - corrected during inspection.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2000 - Repeat Ice bucket was found stored on the floor - corrected during inspection.
  Store ice bucket in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1730 - The ambient air thermometer in the cookline reach in is not in good repair and/ or not accurate in the range of use - corrected during inspection.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2350 ii - Plumbing connections to the pre-rinse sprayer is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3330 - Critical Repeat Spray bottle of cleaner is not properly labeled.
  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.
• 3340 - Critical Repeat Containers of cleaners in the bar area are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items - corrected during inspection..
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 24, 2003 (Routine)

• 1730 - Repeat The water pressure gauge on the dishmachine is not available to verify pressure.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1060 - The nonfood contact surface of the shelving unit in the dry storage area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 - Critical Repeat Unwrapped or uncovered food - hushpuppies mix proofing.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2000 - Ice bucket was found stored on the floor.
  Store all equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - Repeat There was no temperature measuring device located in the several reach in refrigeration 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.
• 1470 - Repeat The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items - dishes on floor.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands - employee wiping hands on soiled apron.
  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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Knife wiped on soiled apron before use..
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1510 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 3330 - Critical Working containers of cleaners are not properly labeled - corrected.
  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.
• 3340 - Critical Containers of sterno and cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items - corrected.
  Containers of toxic substances must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor - corrected.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

April 16, 2003 (Routine)

• 2310 B - Repeat The handwash station at the bar is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 1800 - The nonfood contact surface of the fume hood vents 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.
• 1730 - The water pressure gauge on the dishmachine is not in good repair, accessible and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - The contact surface of the spatula handle is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the spatula handle to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees - bar handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2890 - Repeat Light bulb in over the drink and bar area are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items - dirty dishes on floor.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 0480 - Unlabeled food containers - dry ingredients.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3340 1 - Critical Containers of sterno and glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Tongs in use stored hanging in trash can.
  Clean and sanitize these surfaces for food contact.
• 2000 - Clean glassware were found stored in cooler with broken glass.
  Store all glass ware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3180 - Cleaning is being done during periods in which food is exposed to contamination
  Clean during periods when the least amount of food is exposed such as after closing.
• 3180 - Floors under equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.

January 02, 2003 (Routine)

• 3030 - Repeat A paper towels for hand drying were not being provided at the hand washing lavatory at the bar.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not available.
  Install a pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 2000 - Clean spoons were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1320 - There was no temperature measuring device located in the bar reach in storing dairy based mixers..
  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.
• 2890 - Repeat Light bulb in bar and food service area in front of cook line not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 208 degrees.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.