September 14, 2009 (Routine)

January 14, 2009 (Routine)

• 1800 - The nonfood contact surface of the side of the keg cooler 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.
• 3200 - Hood system filters are in need of cleaning.
  Maintain hood system vent filters in a clean condition.

September 24, 2008 (Routine)

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine, and low boys.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Floor tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Filter over hand sink and ice machien behind bar 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 - Corrected During Inspection Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

January 28, 2008 (Routine)

• 3080 - Less than 50 foot candles of light was noted under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3090 - Ventilation is not sufficient to keep rooms free of excessive condensation
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Exhaust fans in rest-rooms is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Facility 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.

October 25, 2007 (Routine)

• 1570 - Beer coolers' doors and exhaust hood filters(gaps present) were observed in a state of disrepair and damaged.
  Repair the beer coolers' doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or replace it.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine & wunder bar holsters.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat The floors and the area behind the 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.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

February 02, 2007 (Routine)

• 1730 - Corrected During Inspection The thermometer on the equipment is 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - Corrected During Inspection The nonfood contact surface of the freezer 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.
• 3030 - Corrected During Inspection Repeat 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
• 3030 - Corrected During Inspection Repeat A heated air hand drying device was not being provided at the hand washing lavatory in the men's toilet room.
  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 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the bathroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Corrected During Inspection Repeat Floor in the kitchen, behind the 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3260 - Corrected During Inspection 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.

May 31, 2006 (Routine)

• 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the rest-room,
  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
• 3170 - Corrected During Inspection Ceiling tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor by soda box in the dry 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.

January 06, 2006 (Routine)

• 1790 - Corrected During Inspection The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 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.
• 3080 - Less than 20 foot candles of light was noted in the bar three compartment sink.
  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 50 foot candles of light was noted in the hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

June 28, 2005 (Routine)

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda gun holsters.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Repeat Plumbing connections under the hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3320 - Corrected During Inspection Critical Original containers of soap does not have a legible manufacturer label
  Provide manufacturer's label on containers of toxic chemicals that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 3340 - Corrected During Inspection Critical Container of air freshener 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.

January 21, 2005 (Routine)

• 3180 - Floor and wall near the fryer 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.
• 3220 - Corrected During Inspection Repeat 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.

January 21, 2005 (Routine)

• 3180 - Floor and wall near the fryer 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.
• 3220 - Corrected During Inspection Repeat 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.

October 05, 2004 (Routine)

• 2350 ii - Repeat Plumbing connections under the hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 1790 - Repeat The cavity of the microwave oven is observed soiled. Corrected.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 1320 - Repeat The temperature measuring device in the lowboy refrigerator 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.

October 05, 2004 (Routine)

• 2350 ii - Repeat Plumbing connections under the hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 1790 - Repeat The cavity of the microwave oven is observed soiled. Corrected.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 1320 - Repeat The temperature measuring device in the lowboy refrigerator 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.

June 08, 2004 (Routine)

• 1800 - The nonfood contact surface of the bottom of sandwich unit refrigerator, ice machine lid, beverage nozzle holster 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.
• 3220 - Repeat 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.
• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (skateboard)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 2000 - Single service were found stored on the floor.
  Store all single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 0530 - Packaged food stored in direct contact with ice.
  Store packaged food in ice in a manner or position that would prevent the entry of water.
• 1320 - The temperature measuring device in the sandwich 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.
• 3330 - Critical Working containers of cleansers 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.
• 3340 - Critical Containers of cleansers not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3340 - Critical Containers of cleansers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of all toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3180 - Toilet rooms and floors 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.
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. CORRECTED DURING INSPECTION
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 2350 ii - Plumbing connections at the hot water heater sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exterior of single service containers
  Discard soiled items.
• 3380 - Critical Quats being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 CORRECTED DURING INSPECTION
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 2310 - Critical The handwashing facility located in the front of the establishment is blocked, preventing access by employees for easy handwashing. CORRECTED DURING INSPECTION
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the skateboard and linen preventing its use.
• 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.
  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.
• 0140 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 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.

June 08, 2004 (Routine)

• 1800 - The nonfood contact surface of the bottom of sandwich unit refrigerator, ice machine lid, beverage nozzle holster 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.
• 3220 - Repeat 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.
• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (skateboard)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 2000 - Single service were found stored on the floor.
  Store all single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 0530 - Packaged food stored in direct contact with ice.
  Store packaged food in ice in a manner or position that would prevent the entry of water.
• 1320 - The temperature measuring device in the sandwich 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.
• 3330 - Critical Working containers of cleansers 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.
• 3340 - Critical Containers of cleansers not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3340 - Critical Containers of cleansers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of all toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3180 - Toilet rooms and floors 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.
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. CORRECTED DURING INSPECTION
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 2350 ii - Plumbing connections at the hot water heater sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exterior of single service containers
  Discard soiled items.
• 3380 - Critical Quats being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 CORRECTED DURING INSPECTION
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 2310 - Critical The handwashing facility located in the front of the establishment is blocked, preventing access by employees for easy handwashing. CORRECTED DURING INSPECTION
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the skateboard and linen preventing its use.
• 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.
  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.
• 0140 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 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.

January 15, 2004 (Routine)

• 3080 - Less than 50 foot candles of light was noted in the kitchen
  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
• 2790 - The indoor ceiling material located at men's toilet room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1320 - There was no temperature measuring device located in the prep. 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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener, and ice machine.
  Clean and sanitize these surfaces for food contact.
• 0660 - Condiments are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.

January 15, 2004 (Routine)

• 3080 - Less than 50 foot candles of light was noted in the kitchen
  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
• 2790 - The indoor ceiling material located at men's toilet room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1320 - There was no temperature measuring device located in the prep. 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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener, and ice machine.
  Clean and sanitize these surfaces for food contact.
• 0660 - Condiments are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.

October 15, 2003 (Routine)

• 3220 - Repeat Mops and brooms 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.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.

October 15, 2003 (Routine)

• 3220 - Repeat Mops and brooms 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.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.

July 20, 2003 (Routine)

July 20, 2003 (Routine)

July 16, 2003 (Routine)

• 2310 B - The handwash station at the front of kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3020 - Soap was not provided at the hand washing lavatory in the men's toilet room
  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.
• 1800 - The nonfood contact surface of the exterior of microwave and counter in front of 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.
• 3220 - Mops and brooms 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.
• 0470 - 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.
• 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.
• 1580 - The cutting board(s) along the prep refrigerator 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.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 1320 - There was no temperature measuring device located in the prep 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.
• 2010 - Clean equipment/utensils were found stored at the behind faucet at the 3 compartment sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3180 - Floor of 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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener and interior of ice machine CORRECTED DURING INSPECTION
  Clean and sanitize these surfaces for food contact.

July 16, 2003 (Routine)

• 2310 B - The handwash station at the front of kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3020 - Soap was not provided at the hand washing lavatory in the men's toilet room
  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.
• 1800 - The nonfood contact surface of the exterior of microwave and counter in front of 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.
• 3220 - Mops and brooms 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.
• 0470 - 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.
• 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.
• 1580 - The cutting board(s) along the prep refrigerator 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.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 1320 - There was no temperature measuring device located in the prep 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.
• 2010 - Clean equipment/utensils were found stored at the behind faucet at the 3 compartment sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3180 - Floor of 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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener and interior of ice machine CORRECTED DURING INSPECTION
  Clean and sanitize these surfaces for food contact.

April 18, 2003 (Routine)

• 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
  Corrected during inspection.
• 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator.
  Corrected during inspection

April 18, 2003 (Routine)

• 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
  Corrected during inspection.
• 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator.
  Corrected during inspection

March 18, 2003 (Routine)

• 0830 - Critical The ready-to-eat commercially processed macaroni salad in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1800 - The nonfood contact surface of the vent filter 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.
• 0380 - Critical Repeat 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.
• 0550 - 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.
• 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.
• 3340 - Critical Containers of cleansers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3340 - Critical Containers of cleansers not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

March 18, 2003 (Routine)

• 0830 - Critical The ready-to-eat commercially processed macaroni salad in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1800 - The nonfood contact surface of the vent filter 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.
• 0380 - Critical Repeat 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.
• 0550 - 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.
• 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.
• 3340 - Critical Containers of cleansers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3340 - Critical Containers of cleansers not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

February 03, 2003 (Routine)

• 3020 - Repeat Soap was not provided at the hand washing lavatory in the mens' toilet room
  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.
• 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.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3030 - Repeat A heated air hand drying device was not being provided at the hand washing lavatory in mens' toilet room.
  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
• 0380 - Critical Food from damaged packaging offered for sale or service. Dented cans CORRECTED DURING INSPECTION
  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. CORRECTED DURING INSPECTION
• 3330 - Critical 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. CORRECTED DURING INSPECTION
• 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.

February 03, 2003 (Routine)

• 3020 - Repeat Soap was not provided at the hand washing lavatory in the mens' toilet room
  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.
• 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.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3030 - Repeat A heated air hand drying device was not being provided at the hand washing lavatory in mens' toilet room.
  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
• 0380 - Critical Food from damaged packaging offered for sale or service. Dented cans CORRECTED DURING INSPECTION
  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. CORRECTED DURING INSPECTION
• 3330 - Critical 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. CORRECTED DURING INSPECTION
• 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.