July 21, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Ware washing area.)
  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.
• 0440 - Critical The tags for the clams are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. (Correct by 07-21-2007.)
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Limes for drinks.)
  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 Repeat Raw eggs observed stored above Ready To Eat (RTE) foods.
  Store raw eggs below RTE foods to prevent cross contamination.
• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, shrimp, and beef in the refrigeration unit are 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.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the kitchen and bar area were observed blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.

March 14, 2007 (Routine)

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after picking nose..
  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.
• 0470 - Corrected During Inspection Critical Raw eggs 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 - Wiping cloths improperly stored out of sanitizer between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Improper methods used to thaw chicken by sitting in bin on shelf and fish sitting in sink.
  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 - Corrected During Inspection Critical Repeat Rice hot holding at a improper temperature of 126.0 F.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Repeat Tomatoes and beef cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining a temperature of 41F or below.
• 1570 - Shelving in walk in cooler was observed rusted.
  Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Plastic bin holding the carrots was observed cracked with large part of side missing..
  Repair or replace the plastic bin to restore a state of condition that allows for proper operation, cleanability, maintenance, accuracy and functioning.
• 1580 - All of the cutting board(s) 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: sides of grill and oven.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the True reach in freezer has accumulations of food spillage and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1800 - Corrected During Inspection The holster for the soda gun in the bar area has accumulation of grime and debris.
  Clean the holster at a frequency necessary to preclude accumulation of grime and debris.
• 1800 - The door gaskets on the walk in cooler has accumulation of debris.
  Clean the door gaskets at a frequency necessary to preclude accumulation of debris that become encrusted or attract rodents and insects.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the bar area is blocked with soiled mixing cups, 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 mixing cups preventing its use.

October 03, 2006 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the True glass door reach-in refrigerator..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Corrected During Inspection Critical Raw chicken (52 degrees fahrenheit) and raw beef in marinade cold holding at improper temperatures in refrigerated drawer unit..
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 A - Corrected During Inspection Critical The following tableware items were observed soiled to sight and touch: stack of plates stored on shelf beneath flat top grill
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the bar contains a cutting board, knife and a glass, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 3330 - Corrected During Inspection Critical Plastic bottle containing Dawn dish detergent 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.

April 09, 2006 (Routine)

April 05, 2006 (Routine)

• 0060 - Critical HAVING SEVERAL CRITICAL VIOLATIONS SHOWS THE NEED FOR SOMEONE FROM THIS FACILITY TO BECOME SERVE SAFE CERTIFIED. Correcting the critical items will correct this violation but you still need to have someone from the kitchen SERVE SAFE Certified.
  HAVE SOMEONE BECOME SERVE SAFE CERTIFIED.
• 0450 - Critical BOWL WAS BEING USED TO SCOOP SALT CAUSING HAND CONTACT WITH FOODS.
  USE HANDLED SCOOPS FOR FOOD PRODUCTS.
• 0830 - Critical Repeat The prepared ready-to-eat foods in the freezer and the walk-inare not properly dated for disposition. NO FOODS WERE DATE LABELED IN THE FREEZER OR THE WALK IN.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing 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.
• 1780 - Critical Repeat Surfaces of the ICE MACHINE()THE WHITE SLIDE TRAY INSIDE) was SMUDGED FROM ARMS RUBBING AGAINST IT WHEN SCOOPING THE ICE s.
  Clean the surface of the white slide tray 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.

January 08, 2006 (Follow-up)

• 1570 - Repeat Mens urinal was observed in a state of disrepair and damaged.
  Repair the urinal 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Repeat Mens room floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 06, 2006 (Routine)

• 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.
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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.
• 0960 2 - The use of foil is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Just use he shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1100 - The food contact surface of the broken utensil handles and handles with tape is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the 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.
• 1400 - TThe use of towels under clean but wet glasses is not proper and can contaminate the drink glasses.
  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.
• 1570 - Mens urinal was observed in a state of disrepair and damaged.
  Repair the urinal 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1780 - 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. Also, the grill and the fryer need cleaning
  Clean the surface of inside of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 1800 - The nonfood contact surface of the refrigerator fan vents, pipes under the triple sink, 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.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen prep area is blocked, preventing access by employees for easy handwashing and the water is completely turned off..
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blockage and turn water on preventing its use.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - 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.
• 2890 - Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - Mens room floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.