October 02, 2009 (Routine)

March 04, 2009 (Routine)

September 05, 2008 (Routine)

February 25, 2008 (Routine)

• 1890 - Critical The mechanical dishwasher was getting no detectable sanitizer, associated with the final rinse step of the cycle, at the time of this inspection, as measured by the test strips.
  We require that the available chlorine level associated with the final rinse step (the sanitizing step) of the mechanical dishwasher always be 50 to 100 ppm, as measured by the bleach-type test strips, which are on hand. Until the mechanical dishwasher is again santitizing correctly, we require that all items be sanitized manually, by one minute immersion in sanitizer, following the run through the mechanical dishwasher. A service call was placed immediately, by the establishment management, to correct the problem. We require that the establishment call us, and leave a message when the mechanical dishwasher is again working correctly.
• 3180 - There is a build-up of visible soil, on the floor, below the three-comaprtment sink, and other equipment, in the bar area.
  The areas of the floor below the equipment, behind the bar, need to be placed on a more frequent cleaning schedule.

August 08, 2007 (Routine)

January 24, 2007 (Routine)

July 26, 2006 (Routine)

• 0550 - Corrected During Inspection The handle of the ice scoop,in one of the two ice bins behind the bar, was touching the ice.
  If ice scoops are to be stoed in the ice, the handle must always be up out of the ice.
• 1700 - Corrected During Inspection Critical The mechanical dishwasher was getting no detectable sanitizer.
  We require that the available chlorine level, associated with the sanitizing step (the final step) of the dishwasher cycle, be 50 to 100 ppm, at all times, as measured by the sanitizer test strips, for bleach type sanitizers, that the establishment does have on hand. This violation was immediately corrected by the management.

May 18, 2006 (Pre-Opening)