October 02, 2009 (Routine)

• 1770 A - Critical The following utensils were observed soiled to sight and touch: and wet
  Clean and sanitize these surfaces for food contact.
• 3330 - Critical Working containers of "soap" 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.
• 3340 - Critical Repeat Containers of liquid soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of soap must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3340 1 - Containers of Liquid soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of liquid soapmust be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Clean equiptment storage containers
  Maintain nonfood-contact surfaces of equipment clean.
• 2260 - Critical Repeat 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.
• 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. TWO
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.TWO
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 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

June 18, 2009 (Routine)

• 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.In the dish wash area
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 3180 - Repeat Ceiling tiles and the floor in the dishwash area 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 Containers of cleanin g materials are was properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 13, 2009 (Routine)

• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. inside of the ice machine
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 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.

December 05, 2008 (Routine)

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice bucket under a handwash soap dispenser
  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.
• 3170 - Repeat Floor at the dishwash area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling tilesin the preperation area 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.

August 15, 2008 (Routine)

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  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.
• 3170 - Repeat Floor by dish machine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 21, 2008 (Routine)

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  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.
• 0470 - Critical Unwrapped or uncovered food in the low boy refrigeration unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Repeat Floor in dish area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 05, 2008 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of waitstaff ice machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the filters in hood system has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

September 26, 2007 (Routine)

• 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.
• 3170 - Portion of the floor in the dishwasing area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 27, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Milk cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of ice machine.
  Maintain nonfood-contact surfaces of equipment clean.

March 15, 2007 (Routine)

November 20, 2006 (Routine)

• 0220 - Critical The prep workers are drinking from uncovered containers 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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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 - Ice scoop at bar improperly stored between use.
  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.
• 0650 - The food on display is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1320 - There were no temperature measuring devices located in the hot holding unit and bar 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.
• 1400 - The reach-in refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1570 - Reach-in refrigerator was observed in a state of disrepair and damaged. Condensation leaking from fan.
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1730 - Hollow handled whisk was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the whisk to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and table mixer.
  Clean and sanitize these surfaces for food contact.
• 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

October 18, 2006 (Routine)

• 0470 - Critical Raw Salmon holding in a manner that may cause cross contamination of to ready-to-eat food (cole slaw).
  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 RTE food.
• 0820 - Critical Cut melon cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical The prepared ready-to-eat food 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.

July 25, 2006 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: beef, shrimp, ham.
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Bulk flour container was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Stainless steel pans, food contact side
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Ceiling vent in the bake shop noted in need of cleaning Old Heavy residue.Walls behind the cook line heavy residue
  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.
• 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.

March 30, 2006 (Routine)

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of the warmer cabinets,Range, stainless steel containers. and storage racks
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Floor in the area of the dish machine is not maintained in good repair, also some floor tiles cracked.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Strips holding up the ceiling tiles in the dishwash area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 28, 2005 (Routine)

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:outside of clean stainless steel pans.greasy.The clean storage racks dirty.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat Wall behind the copper pit, and some of the walls are, small holes not maintained in good repair. Some floor tiles cracked.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Cooling unit fan cover in the box # 4 noted in need of cleaning.The ceiling vents need to be cleaned
  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.

September 27, 2005 (Routine)

• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Inside of clean stainless steel pans
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Blade area on the slicer old food residue.
  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: clean storage containers dirty.Numerous stainless steel containers food resudue,clean silverware dirty.Clean storage containers for plates dirty.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the pantry shelvinghas accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Floor in the preperation area not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Cooling unit fan covers in the box # 3 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.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

June 22, 2005 (Routine)

• 0550 - Dispensing utensils improperly stored between uses, with handle in the food
  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.
• 0820 - Critical Butter cold holding at improper temperatures., 76 degrees, also salad dressing at 56 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside area of the stainless steel pans.
  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, large blender at the bar,under counter shelving in the kitchen clean storage carts for plates..
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the tops of the equiptment has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Walls are not maintained in good repair, holes. The grids for the ceiling tiles are getting rusty.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling vents dirty in the preperation area 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.Old soap dispenser on the wall
  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.

March 08, 2005 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry (bracelets and watches) on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 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 (ex: dented food cans).
  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.
• 0450 - Corrected During Inspection Critical A scoop with no handle is being used to dispense ready-to-eat snack mix.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over pork and ground beef stored over fish.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0610 - 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not oyster rockefeller stuffing 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.
• 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) sliced ham in the refrigerator, the food should have been discarded two ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - The door gasket of the ice machine in the kitchen is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1730 - Corrected During Inspection Knife handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the knife to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1730 - The thermometer on the bar refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2000 - Corrected During Inspection Single service items (coffee filters) observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Light bulb in a reach-in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not tight fitting.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the bar.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

March 08, 2005 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry (bracelets and watches) on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 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 (ex: dented food cans).
  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.
• 0450 - Corrected During Inspection Critical A scoop with no handle is being used to dispense ready-to-eat snack mix.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over pork and ground beef stored over fish.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0610 - 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not oyster rockefeller stuffing 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.
• 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) sliced ham in the refrigerator, the food should have been discarded two ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - The door gasket of the ice machine in the kitchen is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1730 - Corrected During Inspection Knife handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the knife to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1730 - The thermometer on the bar refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2000 - Corrected During Inspection Single service items (coffee filters) observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Light bulb in a reach-in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not tight fitting.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the bar.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

December 16, 2004 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under counter shelving, steel steak pans, and clean stainless steel pans
  Maintain nonfood-contact surfaces of equipment clean.
• 0220 - Corrected During Inspection Critical In use 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.
• 1570 - Ice machine was observed in a condition that prevents necessary maintenance and easy cleanin, rust.
  Repair the machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the tops of equiptment has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1790 - The cavity,of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 3080 - Repeat Less than 20 foot candles of light was noted in the desert refrigerator
  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
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 120 To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

December 16, 2004 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under counter shelving, steel steak pans, and clean stainless steel pans
  Maintain nonfood-contact surfaces of equipment clean.
• 0220 - Corrected During Inspection Critical In use 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.
• 1570 - Ice machine was observed in a condition that prevents necessary maintenance and easy cleanin, rust.
  Repair the machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the tops of equiptment has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1790 - The cavity,of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 3080 - Repeat Less than 20 foot candles of light was noted in the desert refrigerator
  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
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 120 To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

August 31, 2004 (Routine)

• 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 0830 - Critical Repeat Prepared ready-to-eat (RTE) food items 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.
• 3270 - Harborage conditions exist. Gnats noted around juice machine wait area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2350 ii - Plumbing connections under the steam kettle are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 1570 - Whisk utensils and paddle for kitchen aid mixer were observed in a condition that prevents necessary maintenance and easy cleaning.
  Replace equipment with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3080 - Repeat Less than 20 foot candles of light was noted in the desert reach-in refrigerator.
  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
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
  Clean and sanitize these surfaces for food contact.

August 31, 2004 (Routine)

• 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 0830 - Critical Repeat Prepared ready-to-eat (RTE) food items 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.
• 3270 - Harborage conditions exist. Gnats noted around juice machine wait area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2350 ii - Plumbing connections under the steam kettle are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 1570 - Whisk utensils and paddle for kitchen aid mixer were observed in a condition that prevents necessary maintenance and easy cleaning.
  Replace equipment with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3080 - Repeat Less than 20 foot candles of light was noted in the desert reach-in refrigerator.
  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
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
  Clean and sanitize these surfaces for food contact.

June 08, 2004 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory.
  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 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 1730 - The thermometer in the reach-in refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. (CORRECTED DURING INSPECTION)
• 0830 - Critical Prepared ready-to-eat (RTE) food items 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.
• 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerator.
  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
• 3180 - Wall near floor drain ware washing machine 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.
• 1570 - Repeat Shelves walk-in # 4 were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 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.
• 3170 - Repeat Floor around drain near ware washing machine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Critical Working container of cleaner was 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.

June 08, 2004 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory.
  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 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 1730 - The thermometer in the reach-in refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. (CORRECTED DURING INSPECTION)
• 0830 - Critical Prepared ready-to-eat (RTE) food items 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.
• 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerator.
  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
• 3180 - Wall near floor drain ware washing machine 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.
• 1570 - Repeat Shelves walk-in # 4 were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 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.
• 3170 - Repeat Floor around drain near ware washing machine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Critical Working container of cleaner was 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.

February 19, 2004 (Routine)

• 1570 - (1) Door handles missing to reach-in refrigerator, (2) Shelves rusty inside reach-in refrigerator, (3) Shelves rusty and peeling coating surface inside walk-in refrigerator. These items were observed in a state of disrepair and damaged.
  Repair the above items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside door reach-in freezer
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Water will not turn off completely two compartment prep sink.
  Plumbing systems and components shall be maintained in good repair.
• 0680 - Critical Butter that was placed on tables for consumer use was being reused in the food prep area.
  Cease the re-use of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten returned unpackaged foods can become vehicles for transmitting pathogenic microorganisms if the food is served again.
• 1750 - Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.

February 19, 2004 (Routine)

• 1570 - (1) Door handles missing to reach-in refrigerator, (2) Shelves rusty inside reach-in refrigerator, (3) Shelves rusty and peeling coating surface inside walk-in refrigerator. These items were observed in a state of disrepair and damaged.
  Repair the above items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside door reach-in freezer
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Water will not turn off completely two compartment prep sink.
  Plumbing systems and components shall be maintained in good repair.
• 0680 - Critical Butter that was placed on tables for consumer use was being reused in the food prep area.
  Cease the re-use of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten returned unpackaged foods can become vehicles for transmitting pathogenic microorganisms if the food is served again.
• 1750 - Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.

December 08, 2003 (Routine)

• 2260 - Critical No backflow prevention device on the threaded faucet outside the back door.
  Install an approved backflow prevention.
• 3170 - Repeat (1) Multiple areas of cove molding broken and in need of repair. (2) Wall tile behind steamer broken. (3) Floor of outside walk-in refrigeration unit ill repair. The floor covering has separated from the floor. Trip hazard exist as well as water, dirt and debris being trapped under the floor. Floor near drain warewashing machine is broken and in need of repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - Repeat (1) Inside door reach-in refrigerator with insulation exposed. (2) Large plastic container covers broken and chipped. These items were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1570 - Door handles missing reach-in refrigerator. This item was observed in a state of disrepair and damaged.
  Repair the door handles to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: sheet pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: cutting board.
  Clean and sanitize these surfaces for food contact.
• 3180 - Wall behind steamer noted to be 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.
• 1580 - Cutting board noted to be 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.
• 1800 - The nonfood contact surface of the area between grill equipment had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide chlorine at proper concentrations and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pans being immersed in sanitizing sink, but no adequate sanitizer found when tested.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

December 08, 2003 (Routine)

• 2260 - Critical No backflow prevention device on the threaded faucet outside the back door.
  Install an approved backflow prevention.
• 3170 - Repeat (1) Multiple areas of cove molding broken and in need of repair. (2) Wall tile behind steamer broken. (3) Floor of outside walk-in refrigeration unit ill repair. The floor covering has separated from the floor. Trip hazard exist as well as water, dirt and debris being trapped under the floor. Floor near drain warewashing machine is broken and in need of repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - Repeat (1) Inside door reach-in refrigerator with insulation exposed. (2) Large plastic container covers broken and chipped. These items were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1570 - Door handles missing reach-in refrigerator. This item was observed in a state of disrepair and damaged.
  Repair the door handles to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: sheet pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: cutting board.
  Clean and sanitize these surfaces for food contact.
• 3180 - Wall behind steamer noted to be 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.
• 1580 - Cutting board noted to be 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.
• 1800 - The nonfood contact surface of the area between grill equipment had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide chlorine at proper concentrations and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pans being immersed in sanitizing sink, but no adequate sanitizer found when tested.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

June 19, 2003 (Routine)

• 1750 - Repeat Manufacturer containers were observed reused for the storage of various food items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0480 - Unlabeled food containers. Unlabeled nuts back prep area.
  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.
• 0820 - Critical Repeat Tuna salad, chicken salad and cole slaw cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Light fixtures and other items stored next to the bread warmer.
  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.
• 3170 - Repeat (1) Wall tile broken next to handwashing sink. (2) Floor to outside walk-in refrigerator is broken and in need of repair. Floor is no longer cleanable and also poses a safety hazard of those using the walk-in. (3) Door handles to inside walk-in refrigeration units have been modified. Door will not close properly unless lock is removed and replaced each time walk in is used. Walk-in noted to not be closed properly during times of this inspection.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. CFM/PIC has placed sign on the walk-in units reminding employees to always close door when not in use, however, it appears that the present solution is not adequate due to its need for the manipulation of the lock each time the units are used.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1790 - Repeat The food contact equipment surface of the vulcan oven was observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 3180 - (1) Wall near food prep handwashing sink noted to be in need of cleaning. (2) Ceiling stained in multiple areas.
  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.
• 3030 - No disposable towels were provided a the hand washing lavatory behind the bar.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1570 - Repeat The door gasket of the vulcan reach-in refrigerator and bulk ice machine is damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat (1) Inside door to the vulcan reach-in refrigerator is broken and cracked. This is a condition that prevents necessary maintenance and easy cleaning. (2) Hot holding unit temperature was 125 degree F. Unit is not functioning properly and is being warmed with sterno warmers which are placed inside the unit. Either repair the unit or ensure that proper hot holding temperature can be maintained with the addition of additional sternos. (3) Outside walk-in refrigerator cooling is draining condensate into the inside of the unit. Water is collecting inside this unit.
  Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: cutting board, reach-in refrigerator (glassware) behind the bar.
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gasket back prep reach-in refrigerator, outside surface back bulk ice machine.
  Maintain nonfood-contact surfaces of equipment clean.