October 14, 2009 (Routine)

• 0450 C - The ice scoop handle was stored in contact with the ice bin ice.
  Store the ice scoop in an approved holster or self-draining container in order to prevent bare hand contact with the ice when handling the scoop.
• 0380 - Critical Dented cans of food stored for use on the dry goods shelf.
  Do not use foods from cans or packaging that have been damaged.
• 1770 A - Corrected During Inspection Critical Clean utensils observed stored with utensils soiled with food residue.
  Store utensils clean and sanitized.
• 3460 - Corrected During Inspection Critical A bottle of cough medicine was observed stored on the food storage shelf.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
• 0480 - Corrected During Inspection Unlabeled container of sugar.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Corrected During Inspection In-use knives improperly stored between use in the sandwich make unit's crevice between the cutting board and the stainless steel frame.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F and the container.
• 2000 - Clean ice buckets were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1570 - The chest freezer lid liner was observed in a state of disrepair and damaged.
  Replace the lid liner to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1570 - Unused or non-functioning bar sink not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - The door gaskets of the sandwich make unit were splitting.
  Repair or replace the refrigeration door gaskets in accordance with the manufacturer's specifications.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: counter-mounted can opener blade, ventilation hood, hood filters, and the hood fire suppression piping.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - The wall over the mop sink and under the Men's restroom handsink were not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Scuff marks on the wall behind the pot storage shelf.
  Keep the wall clean.
• 3080 - An inoperable ceiling light fixture was noted over the kitchen's food prep area.
  Repair the inoperable light fixture so as to 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 23, 2009 (Routine)

• 1320 - Some temperature measuring devices in the refrigerators were not properly located in the warmest part of the unit.
  Relocate the temperature measuring devices to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1570 - One well of the steam table not working currently.
  Repair the steam table well to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1570 - A number of hood filters not in place while cooking.
  Replace hood filters prior to use of the cooking equipment and hood system.
• 1580 - The cutting boards at the left sandwich unit and the steam table 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 food deposits or other soil on the following : slicer, wall mounted utensil holders, soda gun at back bar. Ice build up observed in the three door reach in refrigerator.
  Clean and sanitize these surfaces for food contact. Defrost the refrigerator.
• 1800 - Repeat The nonfood contact surfaces of the grill stand, stove drip tray, monitors and control panels at line have accumulations of food debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted .
• 3180 - Kitchen wall areas, some pipes, and dusty ceiling vents 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.
• 3340 - Critical Repeat Containers of cleaners observed stored with the bag-in-a-box soda.
  Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.

March 18, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0840 - Corrected During Inspection Critical According to the prep dates on the prepared ready-to-eat (RTE) chicken salad(3/5), tuna salad(3/5), and meatballs(3/9) in the refrigerators, the food should have been discarded days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1800 - The nonfood contact surfaces of the portable grill cases, kitchen monitors, grease trap, and stove have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3140 - Corrected During Inspection Coats observed hanging on food storage racks.
  Provide and use lockers or other suitable coat facilities so that food, equipment, single-service and single-use articles are protected from contamination.
• 3170 - Wall areas at prep sink and behind the steam table observed in disrepair. Lights in one fixture in ladies room not working.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Corrected During Inspection Critical Containers of degreaser, hand soap, and gel fuel were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous product must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 08, 2008 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1060 - Repeat The nonfood contact surface of the oven legs(inside) and the steam table board are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, easily cleanable, durable, and nonabsorbent.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled: some bar glasses, interior tops of microwaves.
  Clean and sanitize these surfaces for food contact.
• 3270 - Mouse droppings observed in kitchen cabinet around bait station. Ants observed under the oven.
  Continue treatment methods for pest control. Rodent proof floor drain under cabinet. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 27, 2008 (Routine)

June 27, 2008 (Follow-up)

May 27, 2008 (Routine)

• 0220 - Critical Repeat Open cup of coffee stored on the dishwasher where it may contaminate clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw animal food(raw scallops) 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.
• 0570 - Repeat Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses(50ppm chlorine).
• 0610 - Food (onions, pineapples,...)stored on the floor or food stored less than 6" above the floor.
  Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
• 0820 2 - Critical Repeat Cheese stacked on plate on top of inserts in sandwich unit cold holding at improper temperatures. Used bags of flour with chunks of food in them laying on shelf under table >4 hours.
  Relocate cheese to a refrigeration unit that is capable of maintaining food storage at 41F or below.Either time label containers of breader and discard after four hours or keep in the refrigerator between orders.
• 0830 - Critical Repeat Some 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. 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.
• 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) meatloaf in the refrigerator, the food should have been discarded weeks ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) buttermilk in the refrigerator, the food should have been discarded weeks ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 1100 - Repeat The food contact surfaces of the damaged plastic containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the damaged items. 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.
• 1320 - There was no temperature measuring device located in the Haier refrigerator and chest freezer.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat Overhang at steam table, drink gun holster and drain at far end of the bar, observed in a state of disrepair and damaged.
  Secure the panel over the steam table. Reinstall the drink gun holster and drain line to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1580 - Repeat The board at the steam table is scorched. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - Repeat The interior and exterior surfaces of the mechanical warewashing machine and all surrounding equipment are soiled with food debris and grease.
  Thoroughly clean and maintain all warewashing equipment to maintain unit performance.
• 1600 - The compartments, drainboards, and faucet of the three compartment sink are heavily soiled.
  Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: numerous plates, cups, bus tub of utensils, all refrigerators, freezers, moldy ice maker, white shelves, black baskets, toaster, can opener, cook/hold unit,......
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the refrigerators, cabinets, chafing dishes, wall mounted shelves, cooking equipment, oven mitts, trash cans, cart, bar shelves, .....have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Repeat Single service items observed unprotected from contamination on storage rack.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Plumbing connections under the three compartment sink and hand sink next to it are leaking.
  Repair all leaks. Plumbing systems and components shall be maintained in good repair.
• 2930 - Screen in back door observed in disrepair.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat Walls in dish washing area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat ALL kitchen walls, floor areas, baseboards, pipes, bar wall/counter backs.....noted in dire 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.
• 3270 - Critical Rodent droppings observed in cabinet by chest freezer.
  When pests are found use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Critical Containers of cleaners(waitstation, bar) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.

February 19, 2008 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
• 0820 2 - Critical Cheese onplate in top of the sandwich unit cold holding at improper temperature. Prime rib observed out at room temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Do not stack containers of food one on top of the other in the sandwich unit. Keep prime rib out of the danger zone (42-134F) until ordered.
• 0830 - Critical Some prepared ready-to-eat (RTE) foods 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 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.
• 1100 - The food contact surface of the damaged plastic lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the lids 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.
• 1570 - Repeat Overhang above the steam table was observed in a state of disrepair and damaged. The holster and drain line for the soda gun at the backside of the bar is missing.
  Repair the overhang and reinstall the holster and drain line to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
• 1580 - Repeat The cutting boards along the prep line are heavily scratched and scored. The food contact surfaces are 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. TEST THE SANITIZER LEVEL DAILY.
• 1770 B - Observed accumulations of grease deposits or other soil on the following food contact surfaces: slicer, silverware holder, microwave.
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service items(to go boxes) observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2600 - Repeat The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 3170 - Repeat Several areas of the kitchen walls are not maintained in good repair
  Repair wall damage. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen walls, floor, baseboards 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 - 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.
• 3330 - Critical Working containers of cleaners are not properly labeled(old Windex bottles).
  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.

November 09, 2007 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0520 - Milk carton observed stored in the drink ice bin in the kitchen.
  Cease use of the drink 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.
• 1570 - Repeat The soda gun holder at the waitstation and the panels on the underside of the counter at prep line were observed in a state of disrepair.
  Repair the drink gun holder and secure the loose panels to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1580 - Repeat The cutting board at the steam table is scorched and rough. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - Repeat The surfaces of the mechanical warewashing machine are soiled with food debris.
  Increase the frequency of cleaning of the warewashing machine to maintain unit performance.
• 1750 - Repeat Cardboard boxes observed reused to store other foods.
  Discontinue the reuse of cardboard boxes for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - Repeat The nonfood contact surfaces of the trash cans and True freezer have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Plastic containers 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.
• 2600 - Repeat The outdoor refuse containers are stored on absorbent material(dirt).
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Relocate dumpsters to the asphalt or concrete.
• 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3100 - Purse observed stored on food packages.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3170 - Walls in dishwashing area are not maintained in good repair
  Repair walls where damaged. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen walls 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.
• 3340 - Critical Cases of water stored with cleaners.
  Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.

September 10, 2007 (Other)

July 30, 2007 (Routine)

• 0550 - Repeat Ice scoops improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the food and the container. 2) In ice that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
• 0830 - Critical Some prepared ready-to-eat (RTE) foods in the refrigeration units 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.
• 0840 - Critical According to the ""consume by"" date on the prepared meatloaf in the refrigerator, the food should have been discarded 3 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1100 - The food contact surface of some plastic lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the damaged items 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.
• 1570 - Repeat Drink gun at wait station missing its holder and drain line. Panels under counter at prep line have some gaps.
  Install a holder and plumbed drain line for the soda gun that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Secure loose panels.
• 1580 - Repeat The board at the steam table is damaged. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - The bottom compartment of the mechanical warewashing machine has a large accumulation of food debris.
  Increase the frequency of cleaning or emptying the catch pan.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Observed food deposits or other soil on the slicer and overhang at steam table.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surfaces of the trash cans and stove drip tray have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 B - The handwash station at the cookline is being used to rinse equipment and utensils.
  The handwash facility identified above is to be used for washing hands only.
• 2310 B - The handwash station at the dishwashing area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 2600 - Repeat The outdoor refuse containers are stored on absorbent material.
  ALL refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  Replace missing drain plug(s) to the refuse containers.
• 2930 - Repeat Screen door at back exit does not seal frame adequately. Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3030 - No disposable towels were provided at the hand washing lavatory at the cookline.
  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 - Repeat Swinging kitchen doors are soiled and not sealed to make them nonabsorbent and easily cleanable.
  Clean and seal the doors so that they are nonabsorbent and easily cleanable.
• 3180 - Repeat Kitchen wall areas, floor, bar floor and backside of the bar, and the rest room fans 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.

April 18, 2007 (Routine)

• 0450 - Critical Food employee failed to wash his or her hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (cutting lemons at the bar) .
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0450 C - Repeat Excessive bare hand contact with exposed food:cup or utensil without handle used to dispense salt.
  Minimize bare hand and arm contact with exposed food to reduce the potential for contamination: use utensil with handle to dispense food.
• 0470 - Critical Repeat 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 - Repeat Drink mixes observed stored on the bar floor.
  Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat Underside of counter over the steam table was observed in a state of disrepair and damaged. Soda gun holster and drain missing at secondary drink station at bar.
  Repair the counter to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability . Install missing gun holder and drain line.
• 1580 - The cutting boards at the sandwich units and steam table are heavily scratched, scored, or otherwise damaged. 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 - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces:bar blender and cutting boards, pot shelf in kitchen, black food baskets.
  Clean and sanitize these surfaces.
• 1800 - The nonfood contact surfaces of the kitchen equipment legs and table legs, drip trays, and all bar shelves and liquor racks have accumulations of grime or debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.Hand sink next to the three compartment sink lacking a splashguard.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.Install a splashguard between the hand sink and three compartment sink.
• 2600 - Repeat The outdoor refuse containers are stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2930 - Screen door installed at back exit has large gap at the top, food establishment is not protected against entry of insects and rodents.
  Modify screen door to eliminate all gaps before using alone. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3020 - Repeat Soap was not provided at the hand washing lavatory at the prep line.
  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.
• 3140 - Purse observed store under prep table.
  Provide/use lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
• 3170 - Kitchen doors are soiled and absorbent.
  Clean and seal doors so that they are smooth, easily cleanable, and nonabsorbent. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Some kitchen wall areas and pipes 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 22, 2007 (Routine)

• 0550 - In-use ice scoops improperly stored between uses(laying on grate under soda nozzles).
  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.
• 0610 - Repeat Beer stored on the floor or less than 6" above the floor.
  Elevate all beer storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Repeat Containers of lemons and creamers observed stored in the drink ice bin.
  Do not store anything in the drink ice except the ice scoop with the handle up. Protect food from miscellaneous sources of contamination.
• 1570 - Soda gun holder/drain missing at wait station.
  Reinstall the holder/drain to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
• 1750 - Repeat Manufacturer containers (ones that food came in originally) were observed reused for the storage of several foods.
  Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Repeat Observed accumulations of food deposits, dust, or other soil on the following surfaces:bar racks and shelves, wait station cabinet, ice maker exterior, cutting boards.
  Clean and sanitize these surfaces.
• 2600 - The outdoor refuse containers are stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - One dumpster has no drain plug.
  Replace the drain plug to the refuse container.
• 2790 - The swinging doors to the kitchen do not meet the standard of easily cleanable and nonabsorbent.
  Refinish or seal the doors so they are smooth, durable, easily cleanable, and nonabsorbent.
• 3020 - Repeat Soap was not provided at the hand washing lavatory at the cookline.
  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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Repeat Some kitchen wall, floor, door, and baseboard areas 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.
• 3270 - Critical Rodent droppings observed in the coffee cabinet in the kitchen.
  When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 17, 2006 (Routine)

• 0450 C - Excessive bare hand contact with exposed food: Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. Store scoop in the food with the handle up out of the product.
• 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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Repeat Food prepared in a location where it is subject to splash: no splash guard installed at prep line handsink.
  Install a splash guard on the hand sink at cookline to prevent contamination of foods prepared there.
• 0690 - Cups of lemons observed stored in the drink ice bins.
  Protect ice from miscellaneous sources of contamination.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solutions used was not at an acceptable concentration: 0ppm at dishwasher, >200ppm at bar sinks.
  Adjust the chlorine sanitizing solution to a level of 50 parts per million and a water temperature of 100F. Monitor chemical drums closely and change out accordingly.
• 1750 - Manufacturer containers(ones that food came in originally) were observed reused for the storage of other foods.
  Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Observed accumulations of grease deposits or other soil on the following surfaces:stove drip trays, bar shelves and mats.
  Clean and sanitize these surfaces.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser until needed.
• 2310 B - The handwash station at the cookline is being used as a dipperwell.
  The handwash facility identified above is to be used for washing hands only.
• 2310 B - The handwash station at the bar is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: gap observed at the bottom of the back door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3020 - Soap was not provided at the hand washing lavatory in the bar.
  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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Two lights burned out in the exhaust hood. Dump sink at bar not currently operational. Wall at prerinse sink observed in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor at dishwasher and by mopsink 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.

August 09, 2006 (Routine)

• 0610 - Shield handsink in prep/ cook line area.
  Protect food from contamination by shielding handsink
• 1770 A - Critical Need shield between grill and fryer
  .
• 2810 - Wall with piping under mopsink area and prescrape area in dish wash area is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. Spray in foam not sealed
• 2810 - Threshold at walk in box is not sealed to floor making it difficult to clean area.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3030 - No disposable towels were provided at the hand washing lavatory at the bar. Also towel dispensers not properly located for dishwashing handsink and restroom handsinks.
  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 - 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.
• 3170 - Ventilation/exhaust hood one vent missing. Light not operable in walk in refrigerator.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 03, 2006 (Other)