August 13, 2009 (Routine)

Violation: 2310 - Critical The kitchen handwashing sink has a continuous leak and is not easily usable for handwashing at this time. The handwashing sink in the "server area,"in front of the kitchen, is working correctly, but does not meet our requirement that the kitchen handwashing sink be working correctly, and be readily available for handwashing at all times.
The kitchen handwashing sink needs to be repaired immediately. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. A service call has been placed by the establishment management to have the kitchen handwashing sink repaired.
Comments:
Dishwashing facilities were being maintained correctly. No food temperature problems were observed.

March 19, 2009 (Routine)

Comments:
No violations were observed on this inspection.

November 05, 2008 (Routine)

Violations:

• 0480 - There is a spray bottle of cooking oil which is not labeled, located to the right of the grill.
  All food containers, including spray bottles of cooking oil, must be labeled.
• 1770 A - Corrected During Inspection Critical There was a knife with visible debris on it being stored in the "crack" between the right side of the steel steam table top, and the steel table to the right of the steamtable.
  This knife was taken immediately to the mechanical dishwasher to be washed, rinsed, and sanitized. Utensils may not ever be stored in the "cracks" between tables and kitchen equipment because these areas are not easy to keep clean.
• 1770 C - The black storage tub which contains kitchen utensils, located near the steam table unit, has visible food debris in the bottom of it.
  The inside of the storage tub and all of the utensils in the storage tub need to be washed, rinsed, and sanitized, before further use.
• 2890 - Repeat There are two ceiling light bulbs missing safety covers, in the area of the kitchen where the three compartment sink, and the mechanical dishwasher are located.
  All lighting in kitchen and food prep areas needs to be shielded.
• 3170 - There are several floor tiles which have come loose, in the area of the kitchen floor between the three compartment sink and the mechanical dishwasher.
  These repairs need to be taken care of.
• 3180 - Repeat There is an accumulation of visible dust surrounding the conduits along the length of the kitchen, along the front kitchen wall, near the ceiling.
  This dust needs to be carefully removed. This area needs to be put on a more frequent cleaning schedule.

Comments:
Handwashing, and dishwashing, facilities were being maintained correctly. No food temperature problems were observed.

June 11, 2008 (Routine)

Violations:

• 2890 - Two of the ceiling light fixtures in the kitchen are missing the protective shielding.
  These missing lght covers need to be put back in place, or "shatter-proof" plastic coated safety bulbs may be used.
• 3180 - There is an accumulation of dust on the ceiling conduits and on the ceiling in the grill area.
  This dust needs to be carefully removed and this ceiling area needs to be placed on a more frequent cleaning schedule.

January 22, 2008 (Routine)

Violations:

• 0240 - There was a female cook , with her hair tied back, who was not wearing a hair covering. There were two male servers who were not wearing hair covering while preparing individual salads, in the salad prep area, in the kitchen.
  We require all employees to wear a hair covering, such as a hat, open visor, scarf, or hair net, when working in food preparartion.
• 1800 - There is a build-up of visible soil, in the walk-in refrigerator, below the shelves.
  These areas need to be scrubbed, and washed, rinsed, and sanitized, and kept clean to sight and touch.
• 2890 - The bulb in the front, in the walk-in refrigerator, was missing the safety shielding.
  We require that all lighting in kitchen and food prep areas have safety shielding.

November 30, 2007 (Follow-up)

Comments:
Kitchen floor has been repaired.

August 30, 2007 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical There was a can of chili sauce with a dent in the side seam being stored in the location where canned goods intended for service to the public are being stored.
  Cans with dents in top, bottom, or side seams may not be used for service to the public. Cans with dents in top, bottom, or side seams must be segregated from canned foods intended for service to the public, as soon as they enter the restaurant.The damaged cans may be kept in a special area designated with a sign (can be hand-written) which says "damaged cans only," until they can be returned to the supplier for reimbursement, or they are discarded.
• 0820 - Corrected During Inspection Critical Foods were "out of temperature" on top of the cold food/salad prep bar in the back part of the kitchen. Blue cheese dressing and thousand island dressing were at 52 F. Slices of cucumbers were at 53 F. Shredded cheddar cheese was at 53 F.
  All potentially hazardous foods on top of the cold food/salad prep bar were immediately discarded by the management, at our request. No potentially hazardous foods may be stored on this prep bar, or in the reach-in refrigerator below, until the unit is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times.
• 0830 - Corrected During Inspection Critical There were "ready-to-eat" potentially hazardous foods in the walk-in refrigerator which were prepared more than one day before service, but had no "discard date" marked. For example there was a pan of red potato pieces and onion slices which had a prep date of 28-Aug-2007 in the walk-in refrigerator, with no "discard date" marked.
  All ready-to eat potentially hazardous foods which are not eaten or discarded within 24 hours of preparation/assembly must have a "discard date" clearly marked. This includes cold foods such as deli meats, spinach dip, shredded cheeses, "homemade" salad dressings, sliced cucumbers and many other potentially hazardous cold foods. This is also true for hot dishes, which are prepared in advance of service, and then chilled down for storage-even when these foods which will be re-heated, prior to service. The "discard date" may be up to seven days from the date of preparation.

Comments:
Handwashing, and dishwashing, were being carried out correctly.

April 10, 2007 (Routine)

Violations:

• 0550 - Corrected During Inspection Small black plastic single-use cups, with no handles, were being used as a substitute for proper scoops in the two grated cheeses, on top of the cold food prep bar in the "salad prep area."
  Only scoops or spoons with handles may be used for this application. And the handles must always be up, out of the food products. This violation was immediately corrected by the management.
• 1770 A - Corrected During Inspection Critical There was a visible dried film on the blade of the one knife which was in the knife rack ( the knife rack located near the raw oyster/cold food prep bar).
  The knife and the knife rack were immediately taken to the mechanical dishwasher to be washed, rinsed, and sanitized, before again being used. This corrected the violation.
• 3080 - The lighting intensity is only 25 foot candles at the cutting surface of the meat slicer (on the table across fron the dishwasher). The lighting intesity on the table top /cutting board surface, where meats are cut, in the grill area, is only 8 foot candles.
  We require that the lighting intensity at surfaces where cutting tools and/or meat slicers are used be at least 50 foot candles. An additional lighting fixture needs to be installed in each of these two areas.

November 21, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Repeat There was one small plastic pan containing raw cuts of beef being stored above uncovered baked potatoes, and covered pans of cooked red potatoes, in the walk-in refrigerator.
  Raw meats must always be stored below all precooked and ready-to-eat foods. This is true even when the foods will be cooked again, prior to service. This violation was immediately corrected by moving the pan of raw meat to a shelf unit which has only raw meats being stored on it.
• 1770 C - Corrected During Inspection There was visible food debris, and two sets of soiled tongs and, a soiled bread cutting knife, in the space below the steel "bread cutting table area" (to the right of the salad cold food prep bar, in the "salad preparation room") and above the nerco bread oven/warmer.
  The soiled utensils were immediately taken to the mechanical dishwashing area to be washed, rinsed, and sanitized. The top of the bread warmer/oven was carefully washed, rinsed, and sanitized. This corrected the violation.
• 3020 - Corrected During Inspection Repeat There was no handwashing soap at the handwashing sink behind the bar, at the time the inspection was begun.
  We require that there be handwashing soap at all handwashing sinks at all times. This violation was immediately corrected by the management.
• 3340 - Corrected During Inspection Critical There was a spray bottle containing a cleaner being stored on a shelf in the salad room (close to the kitchen back door) above plates.
  Cleaners and sanitizers may never be stored above, or in close proximity to, foods or food contact items. This violation was immediately corrected by moving the spray bottle to the shelf unit designated for cleaning supplies only.

Comments:
Dishwashing was being carried out correctly. No food temperature problems were observed. All shelving in the walk-in refrigerator has been replaced, and the walk-in refrigerator had a generally well-organized, clean appearance.

September 26, 2006 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. When I walked into the kitchen someone went to the back door and said something to people outside. 4 employees entered only ONE washed his hands. An employee returned from the bathroom and went back into the salad area without washing his hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. The ice bin in the bar (nearest to the hostess station) has cooling tubes running through it.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop is lying in the ice with the handle touching the ice. Wait staff would get their hands in the ice to pick it up.
  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.
• 0570 - Wiping cloths improperly stored between use. Wiping cloths are lying every where. Some could wipe up raw foods like oyster or chicken spill and then touch cooked products.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Cold holding at improper temperatures; SOME POTENTIAL HAZARDOUS FOODS ARE ABOVE 45 DEGREES.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - There was no temperature measuring device or the existing ones were broken located in the grill unit, the BevAir lowboy, the bar unit.
  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. Open up all refrigerators if they do not have a built in thermometer. If you can not easily see a thermometer, then one needs to be put where you can see it easily so you can daily monitor food temperatures.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain chlorine and Quatz (if you use any of the blue sanitizer) test papers kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Many of the cutting board(s) 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. walk in shelves; 2. white walk in shelves have mold growing on them; 3. inside of ice machine has pink mold; 4. backs of the doors of the dish machine have food debris; 5. door handles of most refrigerators; 6. insides of most refrigerators.
  Clean and sanitize these surfaces for food contact.
• 1960 - Glasses in bar are set wet onto towels on shelves.
  Wait until they air dry or use woven plastic net.
• 2000 - Single service items observed unprotected from contamination. A lot of items are stored on the floor since there is very little room in the kitchen. SEE NOTE BELOW.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Repeat The WHOLE BACK AREA needs to be as clean as the front area.
  The whole back area is long overdue for a top to bottom cleaning: above, under and behind all equipment cleaning; an outside and inside of all equipment cleaning. Management needs to establish a cleaning schedule so that day by day, a portion of the back gets cleaned during the slow times.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3270 - Critical FLIES.
  Use swatters, but clean up the kill with a sanitized rag. Use "ugly" fly strips but not over food prep areas. Use the glue boxes anywhere since they are self contained.

Comments:
NOTE: It is impossible to operate such a large "front of the house" in such a small "back of the house." There is NO room to store things or to move things around for cleaning or preparation. You MUST find some more space or convert some of the front side (like alcove on other side of the bathrooms) so you can make the kitchen manageable and allow it to be kept clean.
Thank you for the following: accessible hand sinks with soap and towels and signs; a calibrated food thermometer; code dating foods in the walk in refrigerator; a clean "front of the house;" clean and well supplied bathrooms; addressing 4 of the 5 violations from the past inspection; one ServSafe trained manager.
NOTE: Management needs to address ALL of the above issues. The General Manager needs to call me at 332-7830 extension 343 and tell me what is being done and the day and time I can do a re-inspection. Thank you.

September 26, 2006 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. When I walked into the kitchen someone went to the back door and said something to people outside. 4 employees entered only ONE washed his hands. An employee returned from the bathroom and went back into the salad area without washing his hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. The ice bin in the bar (nearest to the hostess station) has cooling tubes running through it.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop is lying in the ice with the handle touching the ice. Wait staff would get their hands in the ice to pick it up.
  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.
• 0570 - Wiping cloths improperly stored between use. Wiping cloths are lying every where. Some could wipe up raw foods like oyster or chicken spill and then touch cooked products.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Cold holding at improper temperatures; SOME POTENTIAL HAZARDOUS FOODS ARE ABOVE 45 DEGREES.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - There was no temperature measuring device or the existing ones were broken located in the grill unit, the BevAir lowboy, the bar unit.
  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. Open up all refrigerators if they do not have a built in thermometer. If you can not easily see a thermometer, then one needs to be put where you can see it easily so you can daily monitor food temperatures.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain chlorine and Quatz (if you use any of the blue sanitizer) test papers kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Many of the cutting board(s) 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. walk in shelves; 2. white walk in shelves have mold growing on them; 3. inside of ice machine has pink mold; 4. backs of the doors of the dish machine have food debris; 5. door handles of most refrigerators; 6. insides of most refrigerators.
  Clean and sanitize these surfaces for food contact.
• 1960 - Glasses in bar are set wet onto towels on shelves.
  Wait until they air dry or use woven plastic net.
• 2000 - Single service items observed unprotected from contamination. A lot of items are stored on the floor since there is very little room in the kitchen. SEE NOTE BELOW.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Repeat The WHOLE BACK AREA needs to be as clean as the front area.
  The whole back area is long overdue for a top to bottom cleaning: above, under and behind all equipment cleaning; an outside and inside of all equipment cleaning. Management needs to establish a cleaning schedule so that day by day, a portion of the back gets cleaned during the slow times.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3270 - Critical FLIES.
  Use swatters, but clean up the kill with a sanitized rag. Use "ugly" fly strips but not over food prep areas. Use the glue boxes anywhere since they are self contained.

Comments:
NOTE: It is impossible to operate such a large "front of the house" in such a small "back of the house." There is NO room to store things or to move things around for cleaning or preparation. You MUST find some more space or convert some of the front side (like alcove on other side of the bathrooms) so you can make the kitchen manageable and allow it to be kept clean.
Thank you for the following: accessible hand sinks with soap and towels and signs; a calibrated food thermometer; code dating foods in the walk in refrigerator; a clean "front of the house;" clean and well supplied bathrooms; addressing 4 of the 5 violations from the past inspection; one ServSafe trained manager.
NOTE: Management needs to address ALL of the above issues. The General Manager needs to call me at 332-7830 extension 343 and tell me what is being done and the day and time I can do a re-inspection. Thank you.

March 28, 2006 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical There was one can of applesauce 6 lb., stored intermixed with canned foods intended for service to the public, which had a dent in the top seam.
  Cans with dents in top, bottom, or side seams may not be stored with cans of food intended for service to the public. Damaged cans need to be segegregated from cans of food which are intended to be served to the public. A separate, special area needs to be designated with a sign (can be hand-written) which says something like "this area for damaged cans only." This violation was immediately corrected by the management.
• 0470 - Corrected During Inspection Critical There is cooked prime rib, covered with plastic wrap, below a tray of plastic bags of raw shrimp, on a cart, in the walk-in refrigerator.
  Raw meats/raw seafood may never be stored above ready-to-eat foods. This violation was immediately corrected by the management.
• 0540 - Critical The dipper well (at the ice cream freezer) was not working properly-was not filling with running water, and as a result, there was a scoop sitting in the dipper well which was coated with ice cream.
  The dipper well may not be used as a storage container for ice cream scoops unless it is working properly, otherwise, there is a risk of foodborne illness. Ice scoops (and ice scoop storage containers) must be exchanged with clean ice scoops (and clean ice scoop storage containers) at least once evey hour. Water may not be placed in these ice scoop storage containers. Only "running water," and a water level which completely submerges the food contact surface of the scoops, is acceptable. The dipper well needs to be removed, or replaced, if it is not being used as it was intended to be used.
• 3020 - Corrected During Inspection There was no handwashing soap at the bar handwashing sink.
  We require that there be handwashing soap at all handwashing sinks at all times. This violation was immediately corrected by the management.
• 3180 - There is a build-up of visible soil and food debris under the shelf units in the walk-in refrigerator.
  The floor in the walk-in refrigerator needs to scrubbed, and washed, rinsed, and sanitized, and kept on a more frequent cleaning schedule.

September 27, 2005 (Routine)

Violations:

• 0240 - Several employees working in the kitchen, preparing food, are not wearing a hair covering.
  We require that all foodservice workers in the kitchen wear a hat, hair net, open visor, or some other type of approved hair covering.
• 0540 - Corrected During Inspection Critical Two knives in the knife rack on the wall near the center area of the kitchen had dried food debris on them.
  Only clean knives may be stored in the knife rack. The knives in the knife rack, and the knife rack itself, were immediately taken to the mechnanical dishwasher area, and washed, rinsed, and sanitized.
• 1080 - There is duct tape wrapped around the handle of one of the knives in the knife rack in the center area of the kitchen.
  Duct tape may not be used in association with kitchen utensils, or as a material for kitchen repairs, because duct tape introduces rough surfaces that will not stand up to washing, rinsing, and sanitizing. Duct tape introduces surfaces that are not cleanable at the bacterial level.
• 3080 - The light intensity at the work surface of the meat slicer, across from the mechanical dishwasher, is only 12 foot candles. The light intensity in the "back part" of the walk-in refrigerator is only 2 foot candles.
  We require that the light intensity at the work surface of the meat slicer be 50 foot candles, or higher. Additional lighting is needed in this area of the kitchen. (We require that the lighting in areas of the kitchen where knives and cutting utensils are used be 50 foot candles or higher. We require that the lighting intensity in all other areas of the kitchen be 20 foot candles, or higher.) We require that the lighting intensity in all areas of the walk-in refrigerator, 30 inches from the floor, be 10 foot candles or higher. The light bulb in the back part of the walk-in refrigerator is "burned out." Replacing the bulb will correct the problem in the walk-in refrigerator,
• 3180 - There is visible soil on the ceiling in the back part of the walk-in refrigerator, in front of the compressor.
  This soil needs to be removed, and the surface needs to be washed, rinsed, and sanitized.

April 07, 2005 (Follow-up)

Violation: 2260 - Corrected During Inspection Critical The sprayer assembly in front of the mechanical dishwasher has been replaced with a new sprayer head assembly. However, the bottom of the new sprayer head is contacting the table surface below, when hanging freely. This creates an unnecessary "back-flow" risk.
We require that there be an "air gap," at least one inch wide, between the bottom of the sprayer head, and the top of the table surface. Needs to be corrected immediately. General manager of the restaurant immediately placed a service calll. The violation was immediately corrected.

March 22, 2005 (Routine)

Violations:

• 0550 - There are small plastic scoops, which to not have handles, being used to scoop out salad dressings, on top of the cold food prep bar in the "salad preparation" room.
  Not allowed . Only scoops or kitchen utensils which have proper scoops may be used.
• 0610 - Corrected During Inspection There was a bag of onions on the (wet) floor of the walk-in refrigerator.
  We require that all foods be stored at least 6 inches above the floor. The management of the restaurant immediately discarded any onions which might have contaminated. The onions in the top half of the bag (these could not have been contaminated) were placed in a clean, dry storage tub, and the storage tub was placed up, off the floor.This corrected the violation.
• 0820 - Critical Repeat Potentially hazardous foods on top of the cold food prep bar in the "salad preparation" room. Potentially hazardous foods are out of temperature in the 3-door reach-in refrigerator below the cold food prep bar in the "salad preparation" room. Thousand island dressing was at 48 F. Diced cucumbers were at 50 F. Ranch dressing was at 50 F. "Horsey" sauce was at 50 F.
  When a potentially hazardous food goes out of temperature, that is above 45 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. All foods being stored in the cold food prep bar and reach-in refrigerator unit below the cold food prep bar must be managed accordingly.
• 0960 2 - The duct tape that is associated with temporary repair of the sprayer head, located in front of the mechanical dishwasher is not allowed. Duct tape is not allowed as a material for repairs in food establishment kitchens because it has rough surfaces, and introduces places where bacteria may hide, and grow.
  Repair needs to be made with durable, smooth and easily cleanable materials. A service call has been placed by the food establishment management.
• 1450 - The cold food prep bar in the "salad preparation" room is not capable of holding potentially hazardous foods at the required temperature of 45 F, or lower, at this time.
  This refrigerator needs to be adjusted/serviced immediately, so that it is capable of holding all potentially hazardous foods at 45 F, or lower, at all times, or be replaced with a refrigeration unit that does meet our requirements.
• 1750 - There is a white plastic bucket of horseraddish sauce which says "oysters" impregnated in commercial writing, on the outside of it. The lid of this container also says "oysters" on it.
  These containers were intended for a singe-use only- as specified by the manufacturer of the container. Only the foods which originally came in these containers may be stored in these containers. You need to convert to more durable, smooth and easily cleanable containers, such as tupperware containers.
• 2310 - Corrected During Inspection Critical There is no handwashing soap at the handwashing sink in the bar area.
  We require that there be handwashing soap at all handwashing sinks, at all times. This violation was immediately corrected by the manager-on -duty.
• 3020 - Corrected During Inspection There is no handwashing soap at the bar handwashing sink.
  We require that all handwashing sinks have handsoap at all times. This violation was immediately corrected by the manager-on-duty.
• 3170 - The knife rack in the "salad preparation" room has partially come off the wall-needs to be remounted so that it is stationary. Paint has peeled, and there are rough urfaces on the wall, directly above the knife rack.
  Wall needs to be repaired/made smooth, and repainted in this area. Knife rack needs to be remounted, so that it is stationary.

October 04, 2004 (Follow-up)

Violation: 0540 - Critical There was a scoop in the dipper well, near the back of the kitchen, which had visible food debris (ice cream?) in it. The water was off on the dipper well, at the time.
Dipper well needs to be set up properly at all times, with the water running. No utensils may be stored in a dipper well, if water level in the dipper well is not correct, and water is not running. This violation was immediately corrected by the manager on duty.

September 21, 2004 (Routine)

Violations:

• 0820 - Critical Foods on top of cold food/salad prep bar in "salad prep room" were at 50 F. Soup on soup warmer unit was at 120 F.
  All potentially hazardous cold foods must be eaten or discarded within 4 hours of going out of temperature, that is above 45 F,or there is a risk of foodborne illness. Potentially hazardous hot foods, which have "gone out of temperature," that is below 140 F, may be reheated one time, to 165 F, or higher, and then held at 140 F, or higher. "Foods out of temperature" on top of the cold food/salad prep bar in the "salad prep room," which were not eaten within 4 hours of being placed on top of the bar, were discarded, and pans were replaced. The soup which was "out of temperature" was reheated to greater than 165 F, prior to serving, and held at 140 F, or higher, as we require.
• 1680 - Critical The mechanical dishwasher was not reaching the required final rinse temperature of 180 F, or higher.
  Until the mechanical dishwasher is repaired/adjusted, we require that all items be sanitized manually, in the three compartment (dishwashing) sink, following the run through the mechanical dishwasher. We require that the food establishment call us, and leave a message when the repair/adjustment has been completed, and the mechanical dishwasher is again reaching a final rinse remperature of 180 F, or higher.
• 0570 - Wet wipecloths, in buckets, in the grill area, had an available chlorine level of less than 25 ppm.
  We require that all wet or damp wipecloths, in kitchen and food prep areas, always have an available chlorine level of 50 ppm, or higher, when bleach is used as the sanitizer. This violation was immediately corrected by foodservice personnel.
• 0540 - Critical There was a scoop in the dipper well, near the back of the kitchen, which had visible food debris (ice cream?) in it. The water was off on the dipper well, at the time.
  Dipper well needs to be set up properly at all times, with the water running. No utensils may be stored in a dipper well, if water level in the dipper well is not correct, and water is not running. This violation was immediately corrected by the manager on duty.
• 1770 C - The cutting board associated with the cold food/salad prep bar in the "salad prep room" had black mold stains on the top of it.
  Cutting board is well worn, and no longer easliy cleanable. Cutting board needs to be replaced, as soon as possible.
• 3170 - The three compartment (dishwashing) sink needs to be resealed to the wall.
  We require that all physical facilities be kept in good repair.

March 25, 2004 (Routine)

Violations:

• 3020 - There was no handwashing soap at the bar handwashing sink.
  We require that all handwashing sinks be stocked with handsoap and paper towels at all times. Problem was immediately corrected by the manager on-duty.
• 1700 - Critical There was no detectable sanitizer in the bucket of wet wipecloths on the floor, near the steam table unit.
  We require that all wet or damp wipecloths in kitchen and food prep areas contain a sanitizing solution at all times. Problem was immediately corrected by the manager on-duty.
• 0480 - There was a blua plastic storage box containing white crystals, in the kitchen area, which was not labeled .
  All foods and white powders must be labeled with a common name. This problem was immediately corrected by the manager on-duty.
• 0690 - One of the handles on top of the cold food/salald bar was missing, and had been "replaced" with a wire, with tape wrapped around it.
  Not allowed. The tape introduces surfaces which are not cleanable at the bacterial level. This item was immediately removed by the co-owner, and replaced with a smooth, cleanable steel handle.

September 25, 2003 (Routine)

Violations:

• 0820 - Critical Cold food prep bar across from grill/stoves was not holding all potentially hazardous foods at 45F or lower (the required cold holding temperature), at the time of this inspection.
  No more than a four hour supply of each food may be placed on top of this refrigerated bar, it is again capable of holding all potentially hazardous foods at 45 F or lower at all times.. No pan may be left on top of this cold food prep bar for more than 4 hours. Each pan must be replaced with a clean "new" pan at least every four hours.
• 0960 2 - Cloth towels are being used to line the bottom inside the three door reach-in refrigerator below the cold food prep bar in the "salad prep room, and to line the bottom of the glass door reach-in refrigerator in the "salad prep room."
  The towels were immediately removed from inside the bottom of refrigerators by a foodservice worker.
• 1570 - Handle of top of salad dressing cold food prep bar is covered with masking tape and is not smooth and cleanable.
  Must replace with smooth, cleanable handle as soon as possible.
• 1580 - Cutting board surface associated with the cold food prep bar in the"salad prep room" is well worn and stained.
  Needs to be replaced or sanded smooth as soon as possible.

January 16, 2003 (Routine)

Violations:

• 0470 - Raw shrimp, wrapped in plastic, in a steel pan, was being stored above a white bucket of artichoke hearts, covered with plastic, in the 1-door reach-in refrigerator on the "grill/chefs' line.
  Precooked and ready-to-eat foods need to be stored above raw meats and raw seafood, even if the precooked or ready-to-eat food is to be cooked again, prior to service. Corrected during inspection.
• 0550 - The ice scoop in the ice bin nearest the front door, in the bar area, had the handle touching the ice.
  Ice scoops need to have handle up, out of the ice, if ice scoop is to be stored in the ice. Corrected during inspection.
• 1800 - There is a build-up of dirt on the floor below the(food storage shelf) rolling carts in the walk-in refrigerator.
  Floor of the walk-in refrigerator needs to be washed, rinsed, and sanitized, and kept clean.