January 15, 2009 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the fridge.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3020 - Soap dispenser broken at hand sink in kitchen.
  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.

January 08, 2008 (Routine)

March 01, 2006 (Routine)

March 01, 2006 (Routine)

November 25, 2003 (Routine)

• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents--gap at upstairs exit 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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of various foods.
  Discontinue the reuse of single-use containers for storage of other foods. Provide approved reusable food storage containers designed for your food storage needs.
• 1440 - Repeat The following items are intended for household uses and are not approved for use in a commercial food establishment: chest freezer and dishwashing machine.
  ITEMS ARE MARKED FOR REMOVAL.
• 2890 - Light bulb in upstairs bar are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1560 - Repeat There is a floor mounted chest freezer and dishwashing machine that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  ITEMS ARE MARKED FOR REMOVAL.

November 25, 2003 (Routine)

• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents--gap at upstairs exit 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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of various foods.
  Discontinue the reuse of single-use containers for storage of other foods. Provide approved reusable food storage containers designed for your food storage needs.
• 1440 - Repeat The following items are intended for household uses and are not approved for use in a commercial food establishment: chest freezer and dishwashing machine.
  ITEMS ARE MARKED FOR REMOVAL.
• 2890 - Light bulb in upstairs bar are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1560 - Repeat There is a floor mounted chest freezer and dishwashing machine that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  ITEMS ARE MARKED FOR REMOVAL.

November 25, 2003 (Routine)

• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents--gap at upstairs exit 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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of various foods.
  Discontinue the reuse of single-use containers for storage of other foods. Provide approved reusable food storage containers designed for your food storage needs.
• 1440 - Repeat The following items are intended for household uses and are not approved for use in a commercial food establishment: chest freezer and dishwashing machine.
  ITEMS ARE MARKED FOR REMOVAL.
• 2890 - Light bulb in upstairs bar are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1560 - Repeat There is a floor mounted chest freezer and dishwashing machine that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  ITEMS ARE MARKED FOR REMOVAL.

November 05, 2003 (Routine)

• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0790 - Improper methods used to thaw meat--room temp.
  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 3. As part of the cooking process
• 1750 - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1060 - The nonfood contact surface of the food shelving is not corrosion resistant, nonabsorbent, and/or smooth--exposed wood.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3170 - Lighting at walk in freezer and single service storage area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0570 - Wiping cloths improperly stored between use--not in sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents--not self closing off kitchen. Upstairs door--light visible around bottom edge. Also window in kitchen is equipped with a fan that does not have insect proof screen.
  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.
• 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: reach in refrigerator at downstairs bar area, chest freezer at the upstairs bar and the dishwashing machine upstairs.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 1560 - There is a floor mounted chest freezer and dishwashing machine upstairs and a reach in refrigerator downstairs at bar that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. This dishwashing machine is for home use only and does not sanitize dishes.
  Immediately discontinue the use of the machine and remove.
• 3340 - Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above or immediately adjacent to food, equipment, utensils, linens or single service items.

November 05, 2003 (Routine)

• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0790 - Improper methods used to thaw meat--room temp.
  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 3. As part of the cooking process
• 1750 - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1060 - The nonfood contact surface of the food shelving is not corrosion resistant, nonabsorbent, and/or smooth--exposed wood.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3170 - Lighting at walk in freezer and single service storage area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0570 - Wiping cloths improperly stored between use--not in sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents--not self closing off kitchen. Upstairs door--light visible around bottom edge. Also window in kitchen is equipped with a fan that does not have insect proof screen.
  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.
• 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: reach in refrigerator at downstairs bar area, chest freezer at the upstairs bar and the dishwashing machine upstairs.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 1560 - There is a floor mounted chest freezer and dishwashing machine upstairs and a reach in refrigerator downstairs at bar that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. This dishwashing machine is for home use only and does not sanitize dishes.
  Immediately discontinue the use of the machine and remove.
• 3340 - Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above or immediately adjacent to food, equipment, utensils, linens or single service items.

November 05, 2003 (Routine)

• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 0790 - Improper methods used to thaw meat--room temp.
  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 3. As part of the cooking process
• 1750 - Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1060 - The nonfood contact surface of the food shelving is not corrosion resistant, nonabsorbent, and/or smooth--exposed wood.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3170 - Lighting at walk in freezer and single service storage area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0570 - Wiping cloths improperly stored between use--not in sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents--not self closing off kitchen. Upstairs door--light visible around bottom edge. Also window in kitchen is equipped with a fan that does not have insect proof screen.
  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.
• 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: reach in refrigerator at downstairs bar area, chest freezer at the upstairs bar and the dishwashing machine upstairs.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 1560 - There is a floor mounted chest freezer and dishwashing machine upstairs and a reach in refrigerator downstairs at bar that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. This dishwashing machine is for home use only and does not sanitize dishes.
  Immediately discontinue the use of the machine and remove.
• 3340 - Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above or immediately adjacent to food, equipment, utensils, linens or single service items.