September 04, 2009 (Follow-up)

August 12, 2009 (Routine)

• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Place wiping cloth buckets in several locations for easy accessibility.
• 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: ventilation hood filters, inside doors of fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-501.115 - 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 to prevent harborage of rodents and pests.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory behind 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
• 6-501.12 - The floor underneath the stove and fryers in the kitchen is 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 22, 2008 (Routine)

• 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 4-602.13 - Repeat The food and nonfood contact surface of the floor behind stove, hood filters, outside area near backdoor, and sandwich unit 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.
• 5-205.11 - Corrected During Inspection Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer. Observed ice, lemons, and straws in handsink because barstaff was dumping drinks into handsink
  Discontinue to use the automated handwash station for dumping drinks. This station must be used in accordance with the manufacturers operating procedures.

July 30, 2008 (Routine)

• 3-501.18 - Critical The prepared ready-to-eat (RTE) lunch meat was not discarded by the ""consume by"" date. Sliced chicken breast with a prepared date of 7-18-08 was voluntarily discarded
  Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
• 4-501.11 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 4-601.11 - Critical Observed accumulations of grime and debris on the following food and nonfood contact surfaces: Ventilation hoods, under all tables, behind stove area, all floors in kitchen, walkin fridge unit, and equipment need cleaning.
  Clean and sanitize these surfaces for food contact.

January 24, 2008 (Routine)

• 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-602.13 - Repeat The nonfood contact surface of the bottom of the beer cooler, beside the beer cooler, inside the keg cooler, hood filters, fryers and microwave 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.
• 6-301.11 - Corrected During Inspection 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.
• 6-501.12 - Repeat Floors in the in back prep area and behind fryers 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.

November 01, 2007 (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.
• 2-401.11 - Corrected During Inspection Critical The cook is drinking from an uncovered container in the food preparation area.
  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.
• 3-304.12 - In-use utensils improperly stored between use. Using scoop to without a handle to scoop cheese
  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.
• 6-501.12 - floors, walls, ceilings, and out side of food equipment in the kitchen 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.
• 7-201.11 - Corrected During Inspection Critical Containers of various cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of various cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-209.11 - employees clothing and purses stored in such a way that they could contaminate can goods and single service items in the 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.

January 08, 2007 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use. There was no sanitizer buckets in place for cleaning nonfood and food contact surfaces. Using spray bottles with sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. The use of spray bottles for sanitizer is not recommended for use during prep times in order to prevent chemical contamination of food products.
• 3-402.12 - Temperature charts not being maintained on a daily basis on refrigeration and safe cold/hot food holding.
  Maintain temperature charts on a daily basis at least 2 times per day on all refrigeration and safe cold/hot holding of foods.
• 4-202.18 - Grease extraction filters in the hood system are not easily removable and have excessive food debris accumulation.
  Remove filters and remove food debris accumulation/grease in order to provide effective steam/grease extraction and to prevent grease fires. Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-602.13 - The nonfood contact surface of the low boy cooler had accumulations of grime and debris in the interior case and handles.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-602.13 - Observed food and grease accumulation behind grill line.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

October 03, 2006 (Routine)

• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. CL test kit available for dishwasher.
  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.
• 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: Hood system vent filters.
  Maintain nonfood-contact surfaces of equipment clean. Establish hood system filter cleaning frquency that elminates the accumulation of dust and debris on vent filters.
• 6-501.11 - Restroom facilities, male and female require self closing doors, original equipment not maintaining integrity.
  Doors on repair. Repair doors so that they are self closing.

April 05, 2006 (Routine)

• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Water damaged.
  Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11 - The can opener blade is soiled.
  Disassemble the can opener, clean and sanitize the assembly, Can opener blades must be kept clean to prevent the contamination of the food in the can when opened.
• 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: dust bunnies under hood.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.12 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 7-102.11 - Corrected During Inspection Critical Working containers of blue chemical are not properly labeled.
  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.

December 14, 2005 (Routine)

• 4-501.12 - The cutting board(s) in the kitchen 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.
• 4-601.11 - Corrected During Inspection Observed accumulations of grime and debris on the following food contact surfaces: mold in soda spray and holster
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Coving behing bar has come loose from the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 02, 2005 (Routine)

• 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the beer cooler #1. This was corrected during the inspection.
  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 gasket of the walk-in refrigerator is damaged.
  Repair or replace the walk-in refrigerator door gasket in accordance with the manufacturer's specifications.
• 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.

June 13, 2005 (Routine)

• 3-304.12 - Dispensing utensils improperly stored between.
  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 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: shelving, hood system, equipment under hood
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Glasses improperly stored in bar cooler.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.11 - Repeat Storage room floor in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 10, 2005 (Routine)

• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers, flour, sugar, and meal
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 4-501.11 - Door gasket on two door reach-in observed in a state of disrepair and damaged.
  Repair the door gasket 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 door gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: door gaskets on two door reach-in, filters under hood system, inside fryer units, shelving inside two door reach-in, rusty and dusty shelving in dry storage
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat Floor in dry 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.

December 08, 2004 (Routine)

• 4-204.120 - Water in bottom of beer coolers.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: coffee machine, fountain drink machine, shelving over microwave, stove, fryer units, ice machine, door gaskets of prep unit.
  Clean and sanitize these surfaces for food contact.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 6-501.11 - Floor in storage room in disrepair, base molding behind two compartment sink and handicap restroom missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. Scallops in outside walkin and beer in walkin.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory at 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
• 6-501.14 - Filters under hood system in need of cleaning.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 4-202.11 - Shelving in two door reach-in is rusty.
  Repair or replace the sheliving 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.

September 20, 2004 (Routine)

June 29, 2004 (Routine)

• 6-501.14 - Filters under hood system need cleaning.
  Remove grease and dust buildup from filters under hood system.
• 4-601.11 - Food debris buildup on door gaskets of reach-in unit under prep line.
  Remove food debris buildup from door gaskets of reach-in.

February 20, 2004 (Routine)