March 27, 2009 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over or beside ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0800 - Corrected During Inspection Critical Chicken salad is noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0800 - Corrected During Inspection Critical Chili and onion soup noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

September 30, 2008 (Routine)

• 0160 - Corrected During Inspection Critical The employee washing dishes was observed touching dirty dishes and then touching the clean dishes without first 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.
• 0220 - Corrected During Inspection Critical An employee drink was stored on the bread rack at the back of the kitchen.
  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.
• 0470 - Corrected During Inspection Critical Raw fish was stored next to onions in the reach-in refrigerator located next to the fryers.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Repeat No label was provided for a seasoning located on a shelf above the front food preparation table.
  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.
• 0550 - The scoop handle was touching the drink ice.
  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 135F.
• 0820 A 2 - Corrected During Inspection Critical Repeat Sliced tomatoes were at 46 F in the back make refrigeration unit and pork was at 51 F and fish at 49 F in the Beverage Air refrigeration unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical No date label was provided for the lasagna in the beverage air refrigerator.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1780 E - Slime mold was observed in the ice machine.
  Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 2000 - Uncovered coffee filters were observed in the kitchen.
  Store the coffee filters in the original protective package to protect from contamination until used.
• 3170 - Some of the hood filters were missing from the back hood system.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3350 - Corrected During Inspection Critical A can of Raid Insect Spray was observed in the kitchen.
  Remove unnecessary poisonous or toxic materials.

May 28, 2008 (Critical Procedures)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.(muffins,fruit)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Corrected During Inspection Critical Turkey (49F) on top of a cold holding sandwich unit was held at improper temperatures. Turkey(43F) and roast beef(43F)on top of a cold holding sandwich unit were held at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3340 - Corrected During Inspection Critical Containers of contact insecticide are not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

October 11, 2007 (Routine)

• 0480 - Corrected During Inspection Unlabeled food containers butter, spices.
  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.
• 0550 - Corrected During Inspection Ice scops did not have handels out of ice.
  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.
• 1800 - The nonfood contact surface of the ice cream chest gasket needs cleaning.
  Clean the surface at a frequency necessary..

July 09, 2007 (Follow-up)

July 06, 2007 (Follow-up)

July 03, 2007 (Critical Procedures)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Worker on line was preparing sandwiches with 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. Chef instructed worker to use gloves which he did.
• 0820 - Critical Turkey and ham in top make table 41-47 depending on where the temperature was taken within the pan. Raw burgers in lower make at 45 F, turkey in lower make 47 F.
  Maintain cold foods at 41 F. Do not overfill pans in upper make. Remove 3" of food in each pan.(levels were lowered) I was told food is not kept in this make table overnight per Chef. Food was removed from this unit and service person was called. A condiment cup of water was placed inside unit for easy monitoring. Call when holding at 41 or lower. This must be done as soon as possible.
• 1780 - Critical Interior of ice machine has pink slime.
  Clean the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications. Inside lip was wiped down.

March 16, 2007 (Routine)

• 1570 - Repeat The door gasket of the on upright refrigeration unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. Check units regularly.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: Bottom of juice cooler in bar area.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - There is a leak underneath the handsink in front service line in kitchen.
  Repair plumbing.

December 14, 2006 (Routine)

• 0450 C - Corrected During Inspection Critical Bowl or utensil without handle used to dispense hush puppy batter.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0570 - 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.
• 0610 - Corrected During Inspection Bag of onions on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat The door gasket on Beverage-Air Upright is broken. Water pooling at the bottom of the large make unit.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. Repair make unit.
• 3080 - Two lights in hood system are burned out.
  Repair structure or replace bulb.

September 19, 2006 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The door gasket of the salad box is broken.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 14, 2006 (Routine)

• 0160 - Corrected During Inspection 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.(Dishwasher did not wash his hands between dirty and clean side of dish machine.)
  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.
• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants ( dented food cans of great northern beans & tomatoes)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 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.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(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.
• 1060 - The nonfood contact surfaces of the foam coverings for the electrical conduits are 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.
• 1770 C - Chest freezer requires defrosting..
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 - Corrected During Inspection Soup spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.Screen at rear door is torn.
  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 - Ceiling tiles at hood system and 3 vat sink area 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.
• 3340 - Corrected During Inspection Critical A container of insecticide is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of insecticides must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 01, 2005 (Follow-up)

August 30, 2005 (Critical Procedures)

• 0470 A 4 - Observed the following food without being in packages, in covered containers, or wrapped: pitcher of drinks in dining room.
  Store food in packages, covered containers, or wrappings.
• 0820 - Critical 1. pork in upright found at 54 F, salmon at 54 F in upright. 2. roast beef in upper make 51 F, ham 52 F, provolone 60 F. 3. Sour cream in ice at 44 F.
  1. Pork was discarded. Salmon was just sliced so it was iced down. 2. Levels to be decreased of food in upper make. Service person was called. Cheese and deli meat levels were decreased. 3. Maintain foods on ice at 41 F or below.
• 0830 - Critical Foods found dated with too long of time period. Chicken salad dated 8/26 - 9/02 and 8/28 - 9/04.
  Day of prep is considered day one. Decrease length of shelf life by one day.

August 23, 2005 (Routine)

May 24, 2005 (Routine)

• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed cheesecake in the refrigeration unit was not properly dated for disposition after opening. Corrected.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1570 - Interior door to salad unit is loose.
  Repair.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of bread. Corrected
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, can opener. Both were corrected.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of fryer cabinet.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Light in hood not working.
  Repair fixture.
• 3170 - Threshold to bar walk in is in poor repair.
  Repair.

March 14, 2005 (Critical Procedures)

• 0820 - Corrected During Inspection Critical Cut canteloupe found at 52 F.
  Maintain at 41 F or below after cutting. Melon was discarded.
• 0830 - Critical The ready-to-eat (RTE) commercially processed turkey and ham in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) Reuben sandwiches in the refrigeration unit are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (bar)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

December 13, 2004 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw pork on top shelf of reach in over sauces, garlic bread and veggies.
  Store raw on lower shelves.
• 2350 ii - No hot water available at handsink on cookline.
  Repair.
• 2000 - Corrected During Inspection Clean spoons stored under soap dispenser.
  Store away from contamination.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: crumbs found in between work stations on cook's area, spray hose attachment, fryer cabinets, chargrill drip trays, exterior breader container..
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Corrected During Inspection Critical Cooked bacon(not crisply done) found at 86 F.
  Keep at 41 F or below, this was discarded.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken salad and cut melon in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0760 - Corrected During Inspection Critical Chili on steam table found at 127 F. Apparently this was not reheated prior to placing on unit.
  Chili was reheated on stove to 165 F.
• 3300 - Corrected During Inspection Grease found spilled onto ground outside due to overflowing grease barrel.
  It has been contained and substance was spread on top of spill to absorb grease. Once absorbed shovel into plastic trash bags and dispose in dumpster.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: taco shells and drink pitchers in dining room.
  Store food in packages, covered containers, or wrappings.
• 3180 - Repeat Ceiling dusty on cookline. Door to freezer walk in is dirty. Floor by floor drain and pipes under pass through and floor drain on cookline are dirty. Floor of beer walk in is dirty.
  Clean all thoroughly.
• 1570 - Gaskets torn on True freezer and taped on CRC. Water pooling inside make table.
  Replace gaskets. Repair make table discharge.

August 30, 2004 (Critical Procedures)

• 2000 - Grill brush placed on floor.
  Elevate 6 inches.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, onion soup bowl.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of quiche refrigerator and area beside chili well and make table.
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Critical 49 F ham in sandwich unit. Swiss at 47 F, provolone at 45 F.
  Decrease level of ham. Papers between cheese slices do not help to keep cheeses cold.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed cheesecake in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1320 - There was no temperature measuring device located in the salad 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.
• 3180 - Repeat Walk in freezer floor found dirty.
  Sweep up floor.
• 0470 - Critical Raw animal food stored over prepared food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked food. Corrected

May 17, 2004 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: ice cream.
  Store food in packages, covered containers, or wrappings.
• 1100 - Can opener blade found rusty.
  Replace.
• 0480 - Unlabeled food containers.(sugar)
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pipes under bar sinks, shelf under ice bin at wait area.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat The following areas were found dirty: bar floor under sinks, walk in freezer floor, door to walk in freezer,floor by bag in a box, floor drain on cookline.
  Clean areas thoroughly.
• 0830 - Critical The prepared ready-to-eat (RTE) turkey, melon , desserts in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

March 19, 2004 (Follow-up)

• 0820 - Critical Repeat Food toward bottom of Bev Air found at improper cold temps. Seafood was not on ice. Trays of food were stacked upon other containers.
  Do not stack food. Keep sufficient air flow possible. Top butt steaks, salmon, scallops, cooked chicken breast were discarded. Other food relocated. Owner intends to remove middle shelves to help improve air flow. Monitor temps.
• 1450 - Bev Air is struggling to maintain food at proper temps.
  Have unit checked. Do not overstock. Keep seafood iced down if you have to have nearby cookline. I do not recommend storing food inside unit overnight.
• 2350 ii - Repeat No hot water at handsink at bar.
  Have hot water restored to sinks.
• 2310 - Critical No hot water at bar handsink.
  Relocate soap and towels to existing single sink that is supplied with hot water. Corrected.

March 15, 2004 (Routine)

• 0820 - Critical Repeat Shrimp, salmon and rockfish at 52 F in side upright. Batter for onions and mushrooms found at 57 F. Roast beef at 51, ham at 49 inside make table.
  Maintain 41 F at all times. Repairman has been called and anticipate tomorrow visit. Ice was added to seafood, batter was discarded (it has whole eggs in dry mix), and levels were reduced in make table since products with lower levels were found at correct temps.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Light bulb in bar walk in not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. More than one employee observed handling ready to eat lettuce, corned beef, pickles, buns.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Employees were instructed to use gloves.
• 2350 ii - No hot water at bar handsink. Possible leak under spray sink in dishroom.
  Repair both problems. Until water can be restored at area for handsink at bar relocate to single sink at bar since it has hot water.
• 1570 - Steamer and back hood system are not operating.
  Repair. If steamer cannot be repaired it must be removed from premises.
• 3170 - Ceiling panels in storeroom have dropped.
  Replace so ceiling is intact.
• 0510 - Vegetables not washed before being offered for sale or service Some mushrooms found with dirt on them.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine found with pinkish slime.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: rolling racks in back, support fixture for Bev Air make table, side of fryer, fryer cabinet, edges to warmer drawers, spray hose attachment, baking tray edges, floor fan at bar, interior of bar beer box.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Walk in freezer floor is dirty, vent grate in dishroom is dusty.
  Clean regularly.

December 16, 2003 (Critical Procedures)

• 0820 - Critical Shredded cheese inside styrofoam cup in salad dressing table at 50 F.
  Styrofoam tends to insulate products. Remove from this container. Cheese was discarded. Owner was not satisfied with temps in this unit. He will monitor unit.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Bev Air is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 0510 - Vegetables not washed before being offered for sale or service. Fresh mushrooms not washed prior to preparation.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 1530 - There is no test kit located in the facility for monitoring the concentration of quaternary ammonium compound.
  Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3380 - Critical Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces 200 ppm required for quats. Corrected

September 11, 2003 (Follow-up)

September 04, 2003 (Routine)

• 1450 - Make table and salad unit were not capable of maintaining 45 F or below.
  Food was removed from both units. Units to be checked. Serviceman was called.
• 1770 - Repeat The following were found dirty: slime inside ice machine, ice cream freezer.
  Clean both thoroughly.
• 0820 - Critical Repeat Roast beef 51 F, pork BBQ 47 F ground beef 48 F in make table. Cottage cheese in 4 door at 48 F, horseradish at 49 F. Chili found at 119 F in warmer. Apparently unit was not turned on today.
  Maintain at 45 F or below during cold storage. Food was relocated. Chili was reheated to 165 F, unit turned on.
• 3180 - Freezer walk in floor is dirty.
  Clean.
• 2350 ii - Repeat Plumbing issued still remain.
  Bids have been received, owner anticipates winter project.
• 0550 - Cup found inside bread crumbs.
  Use a scoop with a handle.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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 - Critical Food from damaged packaging offered for sale or service. Dented can of pineapple juice.
  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. This was removed from stock.
• 0450 - 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.

May 22, 2003 (Follow-up)

• 2350 ii - Repeat Handsink faucet is loose. Sinks at bar are dripping.
  Plumber has been spoken to concerning correction, bar drain lines are going to be replaced and moved. Work to be done at that time.
• 1570 - Repeat Interior of 3 door salad unit doors are loose.
  Repair. Owner intends to replace metal panel with marlite panel. Edges to be sealed.

May 06, 2003 (Routine)

• 0820 - Critical Shredded cheese nested in salad unit at 66 F. Cut canteloupe at 51 F. Roast beef 47 in make table.
  This must be maintained at 41 F or below. This was discarded. Canteloupe was placed in refrigerator, find a better way to keep it cold. Roast beef was piled too high. Reduce level to maintain temp. Level was reduced.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Insecticides were removed.
• 1450 - Bev Air not holding foods below 45 F. Garlic 50 F, pasta 48 F, cooked chicken 46 F, raw steak 48 F.
  Food to be 45 F or below. Food was relocated. Have unit checked.
• 2350 ii - Repeat Handsink faucet is loose. Sinks at bar have drippy faucets.
  Repair.
• 0470 - Repeat Uncovered ice cream inside reach down. Raw steak stored over cooked foods inside Bev Air.
  Protect. Food in Bev Air was removed.
• 0830 - Critical The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical The ready-to-eat (RTE) commercially processed eggs and desserts in the refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1750 - Manufacturer containers were observed reused for the transport of ice.
  Discontinue the reuse of single-use containers for ice transport. Provide approved reusable food storage containers designed for your food storage needs.
• 1060 - Foil was used to line spice tray.
  Remove foil, it is not cleanable.
• 0960 1 - Critical Wings dumped into cardboard box.
  Provide a cleanable container to store wings.
• 3180 - Floor behind steamer found dirty.
  Clean thoroughly.
• 1570 - Interior of 3 door salad unit is in poor repair, door panel is loose. Sifter found in poor repair.
  Repair.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories (bar) 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.
• 1770 - Repeat The following were found dirty: fan above microwave, inside ice machine(slime), exterior of freezer door, carts in walk in, bar walk in shelves. Single sink at bar has mildew growing in it.
  Clean all regularly.