August 05, 2009 (Routine)

Violation: 1890 - Corrected During Inspection Critical There were several pans with visible debris in them, but were being stored on the shelves where only presumably clean pans are supposed to be stored.
The soiled pans, and the surrounding pans, were immediately taken to the mechanical dishwasher to be scrubbed, and washed, rinsed, and sanitized. This corrected the violation.
Comments:
Handwashing facilities were being maintained correctly. No food temperature problems were observed.

June 19, 2008 (Routine)

Violation: 1080 - Corrected During Inspection There were two metal-banded pastry brushes in the kitchen.
We do not allow metal-banded pastry brushes in food establishments because thay are not cleanable at the bacterial level in the area between the metal band and the wooden brush. And the metal band can rust. Replace with pastry brushes with a plastic band or no band. The metal banded brushes were discarded by the restaurant management. This corrected the violation.
Comments:
Handwashing, and dishwashing facilities were being maintained correctly. No food temperature problems were observed.

December 03, 2007 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical One of the cooks was observed placing green leafy garnish, and slices of a strawberry, on a serving plate with his bare hands. One of the servers was observed handling rolls, in a pull-drawer unit, near the salad prep area, with her bare hands.
  We do not allow bare hand contact with ready-to-eat foods. Disposable gloves, tongs, and spoons must be used, so that bare hand contact is avoided, when handling ready-to-eat foods. The two employees were immediately told to put on the disposable gloves by the management, and they immediately did so.
• 1770 A - Corrected During Inspection Critical There was visible debris in the bottom of three steel steam table-style pans which had been stacked on the storage shelf where only pans which are presumed to be clean are being stored.
  Workers need to be looking more carefully at the pans, when scrubbing, and washing, the pans, to be certain that all visible debris is removed, prior to placing them among the clean pans. The soiled pans and the nearby clean pans were immediately taken to the dirty dishes side of the mechanical dishwasher to be re-scrubbed, and re-washed. This corrected the violation.
• 3170 - There are several small areas along the floor to wall interface, to the left of the entrance door to the walk-in refrigerator, and behind the nearby oven, where the cove molding has come loose. This exposes rough surfaces which are not easily cleanable, and allows water to get behind the tiles which have not come loose.
  The cove molding needs to be re-sealed to the wall in this area, prior to renewal of the permit. We require that all areas of the floor and the wall be smooth, easily cleanable, and be impermeable to water.

Comments:
Handwashing was being carried out correctly.

May 11, 2007 (Routine)

Violation: 0820 - Corrected During Inspection Critical Repeat Foods were "out of temperature" on the cold food/salad prep bar, and in the 1-door reach-in refrigerator below it. Slices of cucumbers were at 61 F. Ranch dressing was at 56 F. Black olives were at 60 F.
All potentially hazardous foods in this refrigeration unit were voluntarily discarded by the establishment management. No potentially hazardous foods may be stored in this refrigerator until it is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times.
Comments:
Handwashing, and dishwashing, were being carried out correctly.

October 25, 2006 (Routine)

Violations:

• 0550 - Corrected During Inspection Repeat There were 2 small cups being used as a substitute for proper scoops, on top of the cold food prep bar, across from the pizza oven which did not have handles.
  Only proper scoops with handles, or other utensils with handles may be used for this application. And the handles must be kept up, out of the product. This violation was immediately corrected by the management.
• 0820 - Critical Foods on top of the cold food prepa bar above the 2-door reach-in refrigerator were "out of temperature." Black olives were at 50 F. Slices of cucumber were at 50 F.
  When a potentially hazardous food goes out of temperature, that is above 45 F (41 F becomes the standard in March of 2007), it is critical to know exactly when that food went out of temperature. Potentially hazardous fooods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illnes. Manage the foods on top of this bar accordingly. Keep a close eye on this refrigeerator. Service or replace this refrigeration unit, if it is not capable of holding all foods at 41 F, or lower, at all times.
• 0830 - Critical A container of crab dip in the walk-in refrigerator, and a pan of cream of mushroom soup, in the walk-in refrigerator, did not have the required discard/use-by date marked on them.
  We require that all ready-to-eat foods, that are not eaten or discarded within 24 hours of preparation (or within 24 hours of opening the original container for foods such as sour cream), have a dicard date clearly marked on the container or package. The discard date must be 7 days or less from the prep date.

Comments:
Handwashing and dishwashing were being carried out correctly.

April 27, 2006 (Critical Procedures)

Violations:

• 0820 - Corrected During Inspection Critical Dressing held on ice in vessels used for portioning was above acceptable holding temperature.
  Hold all cold foods, including dressings, at 41F or colder.
• 3340 - Corrected During Inspection Critical Some containers of cleaners were being stored alongside insecticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

Comments:
Kitchen appears to be very clean and well organized. Employees observed wearing gloves with ready-to-eat foods. Hats and hair nets observed being worn.. Dish machine is monitored daily for correct sanitizing levels; Mechanical refrigeration units appeared to be working properly. Foods appeared to be stored properly and protected from potential cross contamination.

December 08, 2005 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical There were two cans of artichokes and one can of tomato ketchup with dents in the top, bottom, or side seams, stored intermixed with cans intended for service to the public, on the canned goodsstorage shelf near the ice machine.
  Cans withdents in top, bottom or side seams may not be used for service to the public. Cans with dents in top, bottom, or side seams need to be separated from cans intended for service to ther public, when they come into the restaurant. A special area with a sign (can be hand-written) that says "damaged cans only" is needed in the kitchen.
• 0550 - Small single-use cups, with no handles, were being used as a substitute for proper scoops on top of the cold food prep bar across from the pizza oven.
  Only spoons, or scoops, with handles, may be used for this application. This violation was immediately corrected by the management of the establishment.

Comments:
Handwashing and dishwashing were being carried out correctly. No food temperature problems were observed.

June 15, 2005 (Follow-up)

Comments:
No violations were observed on this inspection. All violations cited on our inspection report dated 7-June-2005 have been corrected.

June 07, 2005 (Routine)

Violations:

• 0550 - Repeat The ice scoop was immersed in the ice (the handle was in contact with the ice), in the ice bin of the big ice machine, in the kitchen. The handle of the ice scoop, in the ice bin in the bar area, was touching the ice.
  If ice scoops are to be stored in the ice, then the handles must always be up, out of the ice. This violation was immediately corrected by the management.
• 0570 - Corrected During Inspection There was no detectable sanitizer in the red bucket of wet wipecloths near the prep sink, near the manager's office.
  We require that all wet or damp wipecloths, in kitchen and food prep areas, contain a sanitizing solution at all times. This violation was immediately corrected by the management.
• 0820 - Corrected During Inspection Critical Potentially hazardous foods in walk-in refrigerator were "out of temperature." Blue cheese salad dressing was 57 F. Cooked, diced chicken was at 57 F. Cooked pasta was at 62 F. Crab dip was at 56 F.
  Foods that were "out of temperature" in the walk-in refrigerator were voluntarily discarded by the management, at our request. A service call was immediately placed to repair/adjust the walk-in refrigerator, so that it is again able to hold all potentially hazardous foods at 45 F, at all times, as we require.
• 1700 - Corrected During Inspection Critical The mechanical dishwasher was not getting any detectable sanitizer, associated with the final step (the sanitizing step) of the mechanical dishwasher cycle.
  We require that the available chlorine level, associated with the sanitizing step (the final step)of the mechanical dishwasher cycle, be 50 to 100 ppm at all times, as measured by the test strips. This violation was immediately corrected by the management.
• 2310 - Critical Two of the three kitchen handwashing sinks are not readily available for use. The water will not turn on at the kitchen handwashing sink that is located to the right of the entrance door to the walk-in refrigerator, due to a malfunction of the "automatic" switching mechanism, at this sink. The kitchen handwashing sink that is located nearest to the manager's office has only hot water, and the flow of water appeares somewhat restricted, at this sink. Also, there was no available handwashing soap at the handwashing sink in the bar area. The handsoap dispenser at the bar area handwashing sink was not working.
  Repairs must be made immediately. We require that all kitchen handwashing sinks have hot and cold running water, and be stocked with handsoap and paper towels at all times, and be readily available for use, at all times. We need to do everything possible to encourage frequent and whenever necessary hand washing. Temporarly, only until the repairs are completed, the beverage service area "prep" sink, that is nearest to the manager's office, will be used only as a handwashing sink. A "pump bottle" of handwashing soap was immediately placed at the bar area handwashing sink, which corrected the problem of no available handwashing soap at the bar area handwashing sink.

December 07, 2004 (Routine)

Violations:

• 3240 - The kitchen handwashing sink closest to the entrance door to the walk-in refrigerator is not working.
  We require that all handwashing sinks, in kitchen and food prep areas, be available for use at all times. The electronic sensor, which turns on and off the flow of water, is not working. The owner said that the part has been ordered.
• 1700 - Critical There was no detectable sanitizer in the bucket of wet wipecloths, in the prep sink, in the "food prep area" near the mechanical dishwasher.
  We require that all wet or damp wipecloths, in kitchen and food prep areas, contain a sanitizing solution, at all times. For bleach-type sanitizing solutions, available chlorine level always needs to be 50 to 100 ppm, as measured by the test strips, that the restaurant is required to have on habnd at all times. This violation was immediately corrected by the cook who was on-duty.
• 0540 - Critical There was a bucket of "cloudy" liquid, next to the microwave oven, in the back part of the kitchen, with two scoops and a spatula, being stored in the bucket.
  This configuration for storing utensils is not allowed, because of the unnecessary risk of bacterial growth, that it introduces. All utensils need to be washed, rinsed, and sanitized, within 4 hours of use. A dipper well, with running water is acceptable, for storage of utensils, for extended periods. The owner immediately corrected the violation by dumping out the bucket, and taking the utensils and the bucket to the mechanical dishwasher area, to be washed, rinsed, and sanitized before further use.
• 0550 - In the bar area, the ice scoop which was in the ice bin had the handle touching the ice.
  If ice scoop is to be stored in the ice, then the handle must always be up, out of the ice. This violation was immediately corrected by the bartender who was on-duty.
• 0240 - The cook who was on duty in the kitchen was not wearing the required hair covering.
  We require that all foodservices workers, in kitchen and food prep areas, wear hats, hair nets, open visors, scarves, or some other type of approved hair covering.
• 1150 - There were three milk crates being used as a substitute for smooth, cleanable shelving in the walk-in refrigerator.
  Not allowed because milk crates have rough edges, and are not cleanable at the bacterial level. Only smooth, easily cleanable materials may be used for "temporary shelving." Proper (smooth, easily cleanable) shelving is best.

June 08, 2004 (Routine)

Violations:

• 0540 - Critical Repeat Three knives in the steel knife rack, near the back of the kitchen, had visible food debris on them.
  All knives in the knife rack, and the knife rack itself, were immediately taken to the mechanical dishwasher area to be scrubbed, and then washed, rinsed, and sanitized.
• 0550 - The ice scoop in the big ice machine, in the back part of the kitchen, had the handle touching the ice.
  If ice scoop is to be stored in the ice, then the handle must always be up, out of the ice. This violation was immediately corrected by a foodservice worker.

December 09, 2003 (Routine)

Violations:

• 3020 - There was no handwashing soap in the bar area, at the time of inspection.
  This was immediately corrected by the management. We require that all handwashing sinks have handwashing soap present at all times.
• 0540 - Critical There was visible dried food debree inside the steel knife rack, located in the back of the kitchen, to the left of the prep sink.
  Needs to be scrubbed, and washed rinsed and sanitized, and kept clean. Management was advised that dirty knives may not be stored in, or on, a knife rack. This problem was immediatelty taken care of by the management.
• 2890 - One of the ceiling fluorescent fixtures in the walk-in refrigerator was missing the required shielding.
  We require that all lighting in kitchen and food prep areas be shielded at all times. The management said that they would immediately correct this.

Comments:
Dishwashing procedures, and handwashing in kitchen areas, appeared to be carried out correctly. No temperature problems were observed. The owner said that the floor of the walk-in refrigerator floor would be repaired on Jan. 13 and 14, 2004.

January 15, 2003 (Routine)

Violations:

• 3240 - The handle for hot water, at the handwashing sink i the bar area, is quite loose.
  Repair immediately. We need to do everything possible to encourage frequent handwashing.
• 0550 - Ice scoop handles in both ice bins, in the bar area, near the handwashing sink had handles touching the ice at the time of this inspection.
  If ice scoops are stored in the ice, the handles must always be up out of the ice. Corrected during inspection.

Comments:
All four handwashing sinks in the kitchen are clean, unobstructed, and stocked with handsoap and paper towels, as is required at all handwashing sinks. Both manual and mechanical dishwashing are set up correctly. No food temperatures were observed.