September 03, 2009 (Follow-up)

• 3-304.12 - Corrected During Inspection Repeat 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 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.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between.
  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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11 - Repeat The door gasket of the cooking line refrigerators are damaged.
  Repair or replace door gasket in accordance with the manufacturer's specifications.
• 7-201.11 - Corrected During Inspection Critical Repeat Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 26, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
  Manager must register Serve Safe wiyh NDPH.
• 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between.
  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.
• 3-304.12 - Corrected During Inspection Repeat 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 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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11 - Repeat The door gasket of the cooking line refrigerators are damaged.
  Repair or replace door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets and inside of microwave.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface 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 shelves under microwave 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.
• 6-501.11 - Wall behind cooking line is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Floor of walk-in freezer and dishroom 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.
• 7-201.11 - Corrected During Inspection Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 05, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-301.11 - 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.
• 3-302.11 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to 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.
• 3-304.12 - Repeat 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 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.
• 3-304.12 - Repeat Dispensing utensils improperly stored between.
  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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-204.112 - There was no temperature measuring device located in several 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.
• 4-402.11 - The cookmline hand basin is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - Oil filtering unit was observed in a state of disrepair and damaged.
  Repair 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.11 - The door gasket of the several refrigerators are damaged.
  Repair or replace door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of micrwaves and door gaskets of refrigeration.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - The nonfood contact surface of the sooking equipment 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.
• 6-501.12 - Walls behind cooking line and hand basin also floor in soda/ice room 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.

December 04, 2008 (Routine)

• 3-304.12 - 2 spring scoops without end cups.
  Replace or dispose off.
• 4-903.12 - No splash guard between the hand sink and the storage of clean cups.
  Must place a splash guard between teh hand sink and the drain board.
• 6-301.11 - No soap at bar hand sink.
  Provide a hand clenser at the hand sink.

August 15, 2008 (Routine)

• 3-202.11 - Critical Sliced tomatoes 49-51 degrees on top of Sandwich unit
  Use a deeper container with less tomatoes. Air gap between cold plate and container does not promote any cooling.
• 3-304.12 - Scoop for brown powder w/o handle.
  All dispensing utensils should have a handle.

March 18, 2008 (Routine)

• 4-204.114 - Soiled dishwasher curtains.
  Clean.
• 4-302.14 - No test strops for the multyquad sanitizer.
  Obtain test stips.
• 4-602.13 - Dust bunnies on compressor fans of walk in refrigerator.
  Clean.
• 6-201.15 - Damaged floor by dishwasher.
  Replace missing tile for proper floor washing.

October 25, 2007 (Routine)

• 3-304.12 - Spring scoowithout endcup. Soiled knife storesd in the clean knife holder.
  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.
• 4-202.11 - Corrected During Inspection Towel under a cutting board
  Can only use approved materials.
• 4-601.11 - Mildew on ice machine deflector plate
  Clean
• 6-301.11 - Soap was not provided at the hand washing lavatory in the bars.
  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.
• 6-501.11 - Floor by dishwasher is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 22, 2007 (Routine)

• 5-202.14 - The handwash fauset has threats with out a back flow device.
  Attach a backflow device or remove threats for faucet.
• 6-202.11 - Light bulb in salad unit not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-501.12 - Soiled with mildew wall by the refrigerator holding the burgers.
  Clean the area from mildew.

February 07, 2007 (Routine)

May 02, 2006 (Routine)

• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 4-501.11 - The hood sytem filters were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  Repair the hood system filters 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 hood system filters, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.11 - The microwave was observed in a state of disrepair and damaged.
  Repair the microwave 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 microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11 - Corrected During Inspection Sauce bowls were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

May 02, 2006 (Routine)

• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 4-501.11 - The hood sytem filters were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  Repair the hood system filters 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 hood system filters, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.11 - The microwave was observed in a state of disrepair and damaged.
  Repair the microwave 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 microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11 - Corrected During Inspection Sauce bowls were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

December 21, 2005 (Critical Procedures)

• 2-402.11 - Employee observed working in the food service area without proper hair restraint.
  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, and unwrapped single-service and single-use articles.
• 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator and storage shelves.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-601.11 - Corrected During Inspection The contact surfaces of the food preparation table was observed soiled with food residue, and/or other debris.
  Clean and sanitize these surfaces for food contact.
• 5-202.12 - Water from the handwashing sink in the ladies restroom was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F.

August 16, 2005 (Routine)

• 4-501.11 - The bottom of the microwave oven was observed in a state of disrepair and damaged.
  Repair the microwave oven 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 microwave oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Inside of ice machine, food storage containers in cook/prep line refrigeration units.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters, door gaskets of the cook/prep line refrigeration units, soda holster holder.
  Maintain nonfood-contact surfaces of equipment clean.

April 18, 2005 (Routine)

• 2-301.14 - Critical A food employee/s failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 3-304.12 - Repeat Improper dispensing utensils being used (bowls). Dispensing utensils improperly stored between.
  Use proper dispensing utensils and 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.
• 3-304.14 - Repeat Wiping cloths improperly used. Employee using soiled wiping cloth as a hand cloth.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.14 - The in-use wiping cloths used to clean used on food-contact surfaces in the food preparation area.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-304.14 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.17 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 3-501.17 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.18 - Grease extraction filters in the hood system are damaged and/or missing allowing grease laden vapors to accumulate on the stack.
  Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
• 4-204.112 - There was no temperature measuring device located in the walk-in refrigerator, the single door Delfield refrigerator, or the refrigeration 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.
• 4-501.11 - The door gasket of the walk-in refrigerator is damaged.
  Repair or replace the walk-in refrigerator door gasket in accordance with the manufacturer's specifications.
• 4-501.11 - Repeat The microwave door handled is missing, the hand washing station's faucet will not shut off allowing a steady stream of hot water to constantly flow and the exhaust hood filters were observed missing or in a state of disrepair and/or damaged.
  Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.112 - Corrected During Inspection The wash water temperature gauge of the ware wash machine was below the minimum 160 F according to the plate of the manufacturer for the machine. The gauge read 140 F. The manager called the service representative to correct the situation. The service representative corrected the problem during this inspection.
  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.
• 4-501.112 - Corrected During Inspection The final rinse water temperature gauge servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The gauge read 158 F. The manager called the service representative to correct the situation. The service representative corrected the problem during this inspection.
  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.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Inside of ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Clean coffee mugs were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-904.12 - Corrected During Inspection Clean tableware being stored in soiled container.
  Maintain separation of soiled and clean items to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.

December 23, 2004 (Routine)

• 3-304.15 - Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 3-304.14 - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 6-303.11 - Light burned out under the exhaust hood.
  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

September 10, 2004 (Routine)

• 4-501.11 - The door gasket of the Masterbilt freezer is damaged.
  Repair or replace the Masterbilt freezer door gasket in accordance with the manufacturer's specifications.
• 4-501.11 - Handwashing station hot water faucet and water line was observed in a state of disrepair, faucet would not turn and water line is leaking onto the floor. The hot water faucet was corrected during this inspection.The thermometer for the cold hold Delfield refrigeration unit near grill is in a state of disrepair. Amana microwave near wait doors is in a state of disrepair, the door is cracked and the cavity seal is deteriorating. The microwave need the grill area is in a state of disrepair, the door handle is missing.The exhaust hood filters do not fit properly.
  Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3-302.11 - Critical Unwrapped or uncovered food in the Delfield single door refrigeration unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 7-201.11 - Critical Repeat Opened container of degreaser was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected during this inspection.
  Containers of cleaning products must be located in an area that will prevent contamination food, equipment, utensils, linens or single service items.
• 4-204.112 - The temperature measuring device in the ICS walk-in refrigeration unit was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 6-403.11 - Employee personal items being stored on storage shelf.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Flat cooking trays.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11 - Repeat Plates and food platers were observed soiled to sight and touch. Clean glasses being stored on soiled tray.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Sneeze guard on salad bar.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-202.11 - Repeat The food contact surface of the rubber spatula and plate is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Manager discarded the rubber spatula and plate.
  Repair or replace the rubber spatula and plate to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the bar area. Corrected.
  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
• 3-304.12 - Repeat Dispensing utensils improperly stored between.
  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.
• 3-501.16 - Critical Raw hamburger cold holding at improper temperatures in the Delfield cold hold unit in grill area. Manager voluntarily discarded the meat.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-501.110 - The wash temperature of the ware wash machine is not meeting the manufacturer's specifications. The minimum manufacturer temperature was 160 F while the actual temperature was 156 F.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.

May 20, 2004 (Routine)

• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-301.11 - Soap was in need of refill at the hand washing lavatory in the in front kitchen. Corrected.
  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.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the front kitchen. Corrected.
  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
• 5-205.11 - Critical Repeat Observed utensil in handwashing station in the front kitchen. Corrected.
  Discontinue to use the handwash station for anything other than handwashing.
• 3-305.11 - Food stored in a location where it is subject to other contamination.
  Store food where it is not exposed to other contamination to prevent contamination.
• 3-305.11 - 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.
• 6-303.11 - Repeat 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.
• 6-303.11 - Repeat Less than 20 foot candles of light was noted under the exhaust hood.
  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
• 6-501.12 - The floor in the freezer 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.
• 3-304.12 - Ice dispensing utensil improperly stored between.
  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.
• 6-501.16 - 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.
• 3-302.11 - Critical Unwrapped or uncovered food in the cold-hold drawer under the grill area overfilled. Ice bin of beverage dispenser overfilled causing the ice to contact the handle of the ice dispensing utensil.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Do not overfill storage containers.
• 4-501.11 - The door gasket of the walk-in refrigerator is damaged.
  Repair or replace the walk-in refrigerator door gasket in accordance with the manufacturer's specifications.
• 4-501.11 - The Manatowak ice machine lid and the faucet of the handwashing station was observed in a state of disrepair.
  Repair the Manatowak ice machine lid and the faucet of the handwashing station 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 Mantowak ice machine lid and the faucet of the handwashing station, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-202.11 - The food contact surface of the food storage containers lids, tableware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the food storage containers and tableware 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.
• 4-602.12 - The cavity of the center Amana microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 4-601.11 - Tableware and utensils were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters, plastic guard of ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - The discharge drain of the automatic dishwasher is not maintained in good repair. Corrected.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-903.11 - Single service utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-204.112 - There was no temperature measuring device located in the Delfield single door refrigerator. Corrected.
  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.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

February 11, 2004 (Routine)

• 6-303.11 - Light was noted in need of replacement 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.
• 6-303.11 - Lights were noted in need of replacement in the ventilation exhaust hoods.
  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
• 4-204.112 - The temperature measuring device located in the freezer was not operational.
  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.
• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 4-903.11 - Coffee filters were observed stored unprotected.
  Store coffee filters in the original protective package to protect from contamination until used.
• 4-501.11 - The door gasket of the Delfield refrigerator in the bar area is damaged.
  Repair or replace the Delfield refrigerator door gasket in accordance with the manufacturer's specifications.
• 4-501.11 - Microwave door handle was observed in a state of disrepair and damaged.
  Repair the microwave door handle 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 microwave door handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 7-201.11 - Critical Cleaning container was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Cleaning containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled: ventilation exhaust hood filters.
  Maintain nonfood-contact surfaces of equipment clean.

June 05, 2003 (Routine)

• 6-303.11 - Less than 10 foot candles of light was noted in the in walk-in
  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.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: interior of walk-in, walk-in freezer, chest freezer interior cavity.
  Clean and sanitize these surfaces for food contact.
• 5-205.11 - Critical Observed employees using the handwashing stationfor washing food contact equipment.
  Do not wash equipment in handbasin