May 12, 2009 (Routine)

• 3-304.12 - Corrected During Inspection 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.
• 4-601.11 - Shelving in walk-in is rusting. Filters under hood system in need of cleaning.
  Clean and sanitize these surfaces for food contact. Provide contact surface that is smooth and easily cleanable.
• 6-501.12 - Light covers in kitchen in need of cleaning. Dust uildup on covers.
  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 20, 2008 (Follow-up)

October 09, 2008 (Routine)

• 3-501.16 - Critical Repeat Tofu and canned mushrooms cold holding at improper temperatures. Voluntarily discarded
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: frigidaire fridge, ice machine, and dry food fridge.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood system.
  Maintain nonfood-contact surfaces of equipment clean.

June 05, 2008 (Routine)

• 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16 - Critical Repeat Tofu cold holding at improper temperatures. Voluntarily discarded
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 5-501.17 - 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.
• 6-202.11 - Light bulb in kitchen over the ice machine and prep table is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

January 18, 2008 (Routine)

• 3-501.16 - Critical bean sprout cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-501.11 - faucet hose on dish sink was observed in a state of disrepair and damaged.
  Repair the faucet hose 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 faucet hose, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 5-501.17 - 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.

October 17, 2007 (Follow-up)

October 11, 2007 (Routine)

• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. observed a bottle of liquor in contact with ice used for drinks
  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.
• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between. observed flour dispensing handle in contact with the flour
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 4-204.112 - The temperature measuring device in the prep unit does not work properly
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of mold. Observed ice machine had accumalations of mold.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 4-602.13 - The nonfood contact surface of the dry storage shelving, inside the prep unit, the hood filters, spice shelf, and dish rack, had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11 - Light bulb in reachin unit not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

February 21, 2007 (Routine)

• 3-304.14 - Wiping cloths improperly used. Clean in place buckets are not being used for storage of wiping cloths with sanitizer.
  Ensure cloths used for wiping food spills are not used for any other purpose. Obtain clean in place buckets with sanitizer and wiping cloths for sanitizing food and nonfood contact surfaces.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.14 - Intake and exhaust air ducts are not being cleaned. Observed grease dripping from vent filters.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. Remove filter and clean on a regular basis to prevent excessive grease accumulation.

September 19, 2006 (Routine)

• 3-304.11 - Critical Repeat Observed tofu kept/stored in paper towels for long term food storage purposes.
  Use only food grade plastic containers that would preclude food moisture absorption and be easily cleanable. this will prevent cross contamination and bacteria growth.
• 3-402.12 - Temperature charts were not being maintained daily on refrigeration units and food.
  Maintain temperature charts at least 2 times per day on all refrigeration units and safe food cold holding temperatures 41F.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Vent/Hood system filters.
  Maintain nonfood-contact surfaces of equipment clean. Increase cleaning frequency of the hood system filters to at least 2 times per month.
• 7-209.11 - Medications and vitamins shall be stored in such a way that they could contaminate food preparation areas. Observed medications stored in the kitchen area next the dishwasher and utensil drying area.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

September 11, 2006 (Routine)

• 3-304.11 - Critical Food in contact with paper towels as a means for food storage. Observed fried tofu wrapped in paper towels. Observed food items stored in shopping bags.
  Use only food grade plastics for the storage of food in order to maintain easily cleanable surfaces and to prevent cross contamination.
• 3-304.12 - Observed the use of silverware utensils for multisevice use as scoops in preparing food item.
  Obtain actual food scoops so that separate handles allow for bare hand contact and the differentiation of food contact and non food contact surfaces.
• 3-501.16 - Critical Low boy cooler ambient air temp at 50F, not maintaining foods at proper cold holding temperature. Foods were placed into the low boy from a working cooler within 30 min.
  Keep foods cold under 41F. Repair cooler so that it maintain safe food holding temperatures. Remove potentially hazardous food and place in a suitable cooler that will maintain foods at 41F (foods meet time control of less than 4hr in the TDZ).
• 4-501.15 - No data plate/operating placard was affixed to the diswasher
  Obtain a data plate specifications placard to ensure that equipment and utensils are properly cleaned and sanitized.
• 6-501.111 - Critical Methods are not being used to control pests. Observed and excessive amout of drain/fruit flies (small black flies) in the kitchen establishment and was unable to determine source.
  Obtain pest contol service immediatly. When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

June 26, 2006 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: knife holder, bottom of prep tables, ice machine, silver king unit door gaskets
  Clean and sanitize these surfaces for food contact.
• 4-904.11 - Plastic spoons and forks stored in containers with handles upward.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-303.11 - Observed light out under hood system.
  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

February 16, 2006 (Routine)

October 18, 2005 (Follow-up)

• 4-204.112 - Repeat The temperature measuring device in the second sandwich unit is broken.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - Repeat The small undercounter silver freezer is not working and is being used to store dry goods.
  Remove the small undercounter silver freezer from the premises.
• 4-903.11 - Repeat Single-service items were observed stored unprotected in the kitchen.
  Store single-service items in the original protective package to protect from contamination until used.
• 6-202.11 - Repeat Light bulb in clear door refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-202.15 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The rear screen door has a gap at the bottom and the top.
  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.

October 05, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card. The certified food manager certificate was expired.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. Obtain a current certified food manager certificate.
• 4-101.111 - The nonfood contact surface of the shelves in the walk-in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace or refinish the shelves.
• 4-204.112 - The temperature measuring device in the second sandwich unit is broken.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11 - The door gaskets of the second sandwich unit and the walk-in freezer is damaged.
  Repair or replace the second sandwich unit and the walk-in freezer door gaskets in accordance with the manufacturer's specifications.
• 4-501.11 - The small undercounter silver freezer is not working and is being used to store dry goods.
  Remove the small undercounter silver freezer from the premises.
• 4-601.11 - The following utensils were observed soiled to sight and touch: spoon and utensils with clean storage.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: left door gasket of the second sandwich unit, knife rack, shelf screen liner behind bar has cobwebs in between spaces.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: mold in the ice maker behind the white shield, soda spray holster, food bottles and wine box behind bar are very dusty and have cobwebs on them.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Single-service items were observed stored unprotected in the kitchen.
  Store single-service items in the original protective package to protect from contamination until used.
• 6-202.11 - Light bulb in clear door refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents. The rear screen door has a gap at the bottom and the top.
  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.
• 6-501.11 - Two ceiling tiles in the women's restroom are water damaged. The air vent in the women's restroom is dirty. The air vent in the men's restroom is coming loose from the ceiling.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the damaged ceiling tiles in the women's restroom and clean the air vent. Reaffix the air vent to the ceiling in the men's restroom.
• 6-501.12 - The floor beneath the ice maker is not clean.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-201.11 - Corrected During Inspection Critical Repeat Containers of propane and WD40 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of all chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 21, 2005 (Follow-up)

• 3-302.11 - Critical Repeat Unwrapped or uncovered food in the Sandwich units, White freezer, Clear-door refrigerator and in the walk-in refrigerator. The food in the walk-in refrigerator was covered during the inspection.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (Cranberry juice bottle being stored in ice bin behind bar).
  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.
• 3-305.11 - Repeat Food and/or utensils and equipment stored in a location where it is subject to splash, dust or other contamination.
  Store food and/or utensils and equipment where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 4-202.18 - Repeat Grease extraction filters in the hood system have air gaps that are allowing grease laden vapors to accumulate on the stack.
  Alter or replace this equipment so that the filters do not allow the presence of air gaps.
• 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of single-use containers for food items storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bar soda spray nozzle and nozzle holder, mold in ice maker behind shield.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Shelves underneath the plastic shelf liners is sticky and soiled.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - Repeat The ceiling tile in the women's restroom is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the two water damaged ceiling tiles in the women's restroom.
• 7-201.11 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals are stored on the same shelf as powdered tea and lemon juice behind the bar.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 21, 2005 (Routine)

• 3-302.11 - Critical Unwrapped or uncovered food in the Sandwich units, White freezer, Clear-door refrigerator and in the walk-in refrigerator. The food in the walk-in refrigerator was covered during the inspection.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (Cranberry juice bottle being stored in ice bin behind bar).
  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.
• 3-305.11 - Food and/or utensils and equipment stored in a location where it is subject to splash, dust or other contamination.
  Store food and/or utensils and equipment where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 3-501.16 - Critical Tofu in cold holding (walk-in refrigerator) at improper temperatures. The walk-in refrigerator is not working properly. Air temperature is 64 degrees. Temperature charts indicate the walk-in was 35 degrees this morning. The mechanic has been called to repair unit. This unit does not hold any meat. It only contains vegetables.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Tofu has been moved into the walk-in freezer until refrigeration unit is repaired.
• 4-202.18 - Grease extraction filters in the hood system have air gaps that are allowing grease laden vapors to accumulate on the stack.
  Alter or replace this equipment so that the filters do not allow the presence of air gaps.
• 4-502.13 - Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of single-use containers for food items storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Shelves underneath the plastic shelf liners is sticky and soiled.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bar soda spray nozzle and nozzle holder, mold in ice maker behind shield.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - The ceiling tile in the women's restroom is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the two water damaged ceiling tiles in the women's restroom.
• 7-201.11 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals are stored on the same shelf as powdered tea and lemon juice behind the bar.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 28, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-302.11 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken and raw beef in plastic bags stored in same plastic container in the Walk-in Refrigerator.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  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.
• 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. Bag of onions stored on floor in the kitchen.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soda nozzle holster.
  Clean and sanitize these surfaces for food contact.
• 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided a the hand washing lavatory in the bar area or the back area.
  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
• 6-501.12 - Wall behind the dishwasher noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 09, 2004 (Routine)

• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the bar hand sink and back hand sink.
  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
• 4-601.11 - Observed accumulations of grime and debris on the following food and non-food contact surfaces: ice machine shield has mold and hood filters.
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - There is a light burned out 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

January 12, 2004 (Routine)

• 7-209.11 - Mouthwash and toothpaste stored in such a way that they could contaminate handwash sink in the rear of kitchen.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 6-202.11 - Light bulb in microwave stand/counter not shielded, coated, or otherwise shatter-resistent above clean pots and pans.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

April 08, 2003 (Routine)

• 6-501.12 - exhaust vents in the employee's restroom and customer's restrooms 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.
• 4-601.11 - Reachin shelves lined with aluminum foil, plasticware stored on floor
  Remove shelf liners, store all food and equipment at least 6 inches above floor
• 3-304.12 - 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.
• 6-202.11 - Light bulb in walkin freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 4-501.114 - Critical Dirty wiping cloths stored on counters
  Properly store wiping cloths in containers with sanitizer of proper concentration

January 28, 2003 (Routine)

• 4-601.11 - Newspaper used as shelf liner, rusty walkin shelving
  Remove newspaper, clean shelves
• 6-303.11 - Light out in exhaust hood
  Replace light bulb
• 6-304.11 - Dusty restroom exhaust vents
  Clean vents
• 6-501.12 - Dusty ceiling fans in dining room
  Clean ceiling fixtures