April 13, 2009 (Routine)

• 0550 - Repeat ice scoop handle in contact with ice.
  sotre handle up.
• 1570 - door on walk in need of repair. rust on walk in shelves.
  repair
• 1580 - The cutting board(s) along the make table 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, oven,grill, walk in shelves, refrigerators.
  Clean and sanitize these surfaces for food contact.
• 2810 - Wall or wall covering in dry storage is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Floor or floor covering in dry storage is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  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
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3330 - Critical Working containers of cleaning fluids 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.

September 12, 2008 (Follow-up)

September 11, 2008 (Routine)

• 0220 - Corrected During Inspection Critical Repeat The kitchen personnel are eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  eat and drink in a designated break area away from food preparation/handling areas to prevent cross contamination.
• 0550 - Dispensing utensils improperly stored between uses. ice scoop handle in ice.
  store handle up in ice machine.
• 0820 A 2 - Critical tomatoes cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine test strips test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove, grill, hood system.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Less than 10 foot candles of light was noted in the walk in.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Repeat floor in walk in and throughout 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3270 - flys in kitchen
  control pests.

March 03, 2008 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. onions
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the true refrigerator.
  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.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - floor in and around walk in 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.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

October 30, 2007 (Critical Procedures)

• 0220 - 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.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. dented cans being used.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

June 20, 2007 (Routine)

• 0160 - Corrected During Inspection Critical employee failed to wash hands before donning gloves
  wash hands.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken, tomatoes, salads in walk in.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Repeat ice handle in ice at machine.
  store handle up.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0820 - Corrected During Inspection Critical Repeat tomatoes/salsa cold holding at improper temperatures. make table and waitress station.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1580 - The cutting board(s) along 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3270 - Critical Methods are not being used to control pests flys
  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.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.
• 3330 - Critical Repeat Working containers of cleaning fluid 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.

March 05, 2007 (Follow-up)

• 0550 - Repeat ice scoop handle covered with ice
  keep handle out of ice
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. hood filters missing.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Repeat rusty shelves was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair .
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, grill, refrigerator.
  Clean and sanitize these surfaces for food contact.
• 3170 - Repeat lights hood ares not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat floor cook line and at dishmachine 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.
• 3240 - Repeat Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

February 13, 2007 (Routine)

• 0260 - Critical The cucumbers are unsound or adulterated. walk in
  Ensure food is safe and unadulterated.
• 0550 - Repeat ice scoop handle covered with ice
  keep handle out of ice
• 0820 - Corrected During Inspection Critical tomatoes being held at room temp.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - rusty shelves was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair .
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters. hood filters missing.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, grill, refrigerator.
  Clean and sanitize these surfaces for food contact.
• 3170 - lights hood ares not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat floor cook line and at dishmachine 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.
• 3240 - Repeat Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3330 - Corrected During Inspection Critical Repeat Working containers of cleaners 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.

October 31, 2006 (Routine)

• 0380 - Critical Food from damaged packaging offered for sale or service. dented cans
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0550 - Corrected During Inspection Repeat ice scoop handle in ice
  store handle up
• 0820 - Corrected During Inspection Critical beef hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - walk in freezer door was observed in a state of disrepair and damaged.
  Repair
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerator superior,grill, stove, hood.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. outside hose bib
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the bar area is blocked, preventing access by employees for easy handwashing. lemons.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the lemons preventing its use.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2920 - Repeat Toilet room door is not provided with a self-closing door needs to work. employees downstairs.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3180 - Repeat floor walk and in dry storage area by coolers 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.
• 3270 - Repeat Methods are not being used to control pests flys
  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.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.

July 25, 2006 (Routine)

• 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0450 - Corrected During Inspection Critical Food employee failed to wash his or her hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0550 - Corrected During Inspection Repeat ice scoop handle in ice
  remove
• 0570 - Repeat Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood, stove, refrigerators, sinks.
  Clean and sanitize these surfaces for food contact.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3180 - floors 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.
• 3240 - Repeat Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3270 - Methods are not being used to control pests flys
  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.
• 3330 - Critical Repeat Working containers of cleaning fluids in spray bottles 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.

April 12, 2006 (Critical Procedures)

• 0060 - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Improper methods used to thaw shrimp and chicken.
  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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1320 - There was no temperature measuring device located in the small make table.
  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.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. hood filters missing.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1580 - Repeat The cutting board(s) along the make tables 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.
• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stoves,grill, shelves in kitchen
  Clean and sanitize these surfaces for food contact.
• 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
• 2350 ii - Plumbing connections under the three compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Light bulb in walk in not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 20 foot candles of light was noted in the walk in refrigerator and freezer and dry storage.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3330 - Critical Repeat Working containers of cleaning fluid 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 20, 2005 (Routine)

• 0060 - Critical The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0550 - ice scoop handle in ice.
  store handle up or out of machine in clean container.
• 0570 - Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. filters missing
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1580 - Repeat The cutting board along small make table is 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.
• 1720 - Corrected During Inspection Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove and fat fryer.
  Clean and sanitize these surfaces for food contact.
• 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mops brooms preventing its use.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3330 - Critical Repeat Working containers of cleaning fluids 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.

August 15, 2005 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: sauces hamburger.
  Store food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1580 - The cutting board(s) along the samall make table 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 2020 - Unwrapped knives, forks, or spoons were not stored kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2310 - Corrected During Inspection Critical handsink being used to store dirty rags.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rags preventing its use.
• 2350 - Corrected During Inspection Critical slow drain overflowing in kitchen
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 2920 - Repeat Toilet room door is not provided with a self-closing door downstairs employee bathroom.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - ceiling rear of kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat floor walk in and dishmachine area in 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.

April 11, 2005 (Routine)

• 0820 - Corrected During Inspection Critical beef hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. filters missing
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in and refrigerator shelves .
  Maintain nonfood-contact surfaces of equipment clean.
• 2810 - Floor or floor covering in walk in is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3080 - Less than 10 foot candles of light was noted in the freezer
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - walk in floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat walk in floor, kitchen floor by dishmachine 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.
• 3330 - Corrected During Inspection Critical Working containers of glass cleaner 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.

January 04, 2005 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0470 - Critical Repeat Unwrapped or uncovered food in the in many refrigerators..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1320 - There was no temperature measuring device located in the reach in frig behind bar.
  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.
• 0790 - Improper methods used to thaw meat beef
  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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 3170 - ceiling bath room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: reach in refrigerator.
  Clean and sanitize these surfaces for food contact.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. walk in
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. 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.
• 1150 - The nonfood contact surface of the table coverd in foil is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 0260 - Corrected During Inspection Critical mold on peppers is unsound or adulterated.
  Ensure food is safe and unadulterated.

August 11, 2004 (Critical Procedures)

• 1570 - Mechanically vented hood filters are missing.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 3240 - handsink missing handle not mixing
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3180 - floor in kitchen are 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.
• 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 3300 - Repeat Premises has accumulation of litter
  Maintain the premise free of litter.

February 10, 2004 (Routine)

• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3320 - Critical Chemical spray bottle observed without a label. Corrected.
  Label spray bottles with contents or discard.
• 2350 ii - Sink at dishmachine is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor in the walk-in freezer and refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1750 - Manufacturer containers were observed reused for the storage of shrimp.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 0820 - Critical Chicken cold holding at improper temperatures. (51 F) Corrected.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Chicken stored in large bucket. Store in shallow pans to hold temperature.
• 1770 - Underneath fryer in need of cleaning.
  Clean thoroughly and regularly.
• 1100 - The food contact surface of the double layer strainer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the strainer 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. Discard double layer strainers and replace with single layer.
• 1150 - The nonfood contact surface of the wood shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1060 - The nonfood contact surface of the aluminum foil and carboard lining the bottom of the food prep table and shelving 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.
• 0470 - Unwrapped or uncovered food in the refrigerator and kitchen.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between. (ice scoop)
  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.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall. Corrected.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Cutting board stored on floor. Coffee filters unprotected.
  Do not store on floor. Elevate six inches. Provide lid with cover or leave in original packaging.
• 0530 - Unpackaged food stored in direct contact with undrained ice. (shrimp)
  Do not store shrimp in ice.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 1570 - Damaged or broken equipment stored in back and downstairs of facility.
  Remove any broken or unused equipment from premises.
• 0060 - Critical There was no certified manager or someone knowledgeable of food safety and regulations.
  A certified manager or someone knowledgeable of food safety must be on premises at all times. Managers need to either become certified or make arrangements to take a test of knowledge of food safety at the health department office.
• 2230 - Critical Handwashing sink at the bar has been removed.
  Re-install the handwashing sink.

September 23, 2003 (Other)