September 16, 2009 (Follow-up)

September 09, 2009 (Risk Factor Assessment)

• 0820 A 1 - Corrected During Inspection Critical Cooked onions at 117 degrees.
  Maintain at 135 degrees or higher. These were discarded.
• 0820 A 2 - Critical 1. New refrigerator had elevated temperatures; chicken 47 degrees, burger 47 degrees. 2. Lobster cream sauce in individual containers on line at 60 degrees.
  1. Food was removed and serviceman called. 2. Maintain at 41 degrees or below. it is recommended to hold in lower unit. PIC discarded.
• 3330 - Corrected During Inspection Critical Unlabeled sprayer.
  Bottle was discarded.
• 3340 - Corrected During Inspection Critical Insecticide with food equipment.
  Bottle was relocated to office. I was told it is used for outdoors.

June 15, 2009 (Follow-up)

June 09, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw ground beef stored above steaks.
  PIC corrected.
• 1770 A - Critical Slicer found dirty. 2 beer taps found dirty.
  Clean and sanitize thoroughly. Clean and sanitize.
• 0820 A 2 - Critical Repeat 1. 44.6 sliced tomato. 2. Salmon 46 degrees, cheese 50 degrees, 45 degrees chicken cordon bleu in make table across from broiler.
  1. Maintain at 41 degrees. Recommend removing drain pan. 2. Maintain 41 degrees or below. Service man arrived during visit.
• 1750 - Reusing "solo" cups.
  Do not reuse.
• 1770 C - Can opener holder and exterior of meg chiller found dirty.
  Clean.
• 2350 ii - Leak in 3 compartment.
  Repair.
• 3170 - Repeat Cove tile broken/loose, gaps exists.
  Reseal.
• 3180 - Repeat Wall behind bar handsink is dirty. Ceiling vents are dusty.
  Clean. Clean throughout kitchen.

March 11, 2009 (Risk Factor Assessment)

• 0450 - Critical Observed worker handling cut lemons with bare hands.
  Wear gloves or use tongs. This was addressed with individual.
• 0820 A 2 - Critical Repeat 1. Sliced cheese in upper make at 46 degrees. 2. Glass door unit was found to be marginal. 3. 50 degrees crumbled bacon.
  1. Ensure 41 degrees or below. PIC will check after lunch and discard if above 41 degrees. Unit appeared to be working fine. Bag of ice placed on cheese. 2. Monitor unit. It appears to need cleaning around condenser. Service person was called. 3. According to package this is to be kept refrigerated. PIC to place ice or inside refrigeration to maintain 41 degrees or below. Relocated to refrigerator.

July 11, 2008 (Follow-up)

• 0930 - Critical Repeat Consumer advisory not available for poached eggs.
  Add to menu. Ensure steaks are whole muscle intact.
• 3045 - Repeat Missing handwashing sign at back handsink.
  Post.
• 3170 - Repeat Broken cove tile and some floor tiles.
  Repair.
• 3180 - Repeat Bar floor found dirty. Ceiling in back prep found stained. Ceiling vent fround dusty. Floor by bag in a box is dirty. Spray foam throughout facilty has now become dirty. (Remove). Wall under and behind 3 compartment sink is soiled.
  Clean.

July 09, 2008 (Routine)

• 0450 - Critical Observed worker touch bun with lettuce and tomato and expedite station.
  Gloves to be worn.
• 3045 - Missing handwashing sign at back handsink.
  Post.
• 0470 - Corrected During Inspection Critical Raw ground beef stored above pork. Raw eggs above steaks.
  Store ground beef below pork, eggs below steaks.
• 1770 A - Corrected During Inspection Critical Salad spinner soiled.Slicer found dirty.
  Clean and sanitize.Corrected.
• 1780 E - Interior of ice machine has slime.
  Clean and sanitize.
• 0820 A 2 - Critical 53 degree provolone cheese at soup station.44.8 degrees ranch, 44.1 blue cheese, 53 degree tomatoes on service line.51 degree tomatoes, 53 degree caesar dressing in upper make.Cream 51 degrees, tomato salsa 51 degrees on small make. It appears unit is running properly but upper level is not maintaining at 41 degrees or below.Bacon at room temperature.Creamed spinach on top of make table at 53-68 degrees.Butter on counter.Walk-in temperatures are elevated. It appears unit is icing up.Pasta, 48 degrees, tomatoes 48 degrees, anchovy paste 48 degrees.
  Cheese was returned to refrigerator. Maintain 41 degrees or below.Maintain 41 degrees or below-water was added to ice.Maintain at 41 degrees or below. Tower unit was found to be marginal (42 degree eggs). Have service person check. Consider time control.Individual lids may help. You may consider putting on time control.Bacon must be crisply cooked in order to keep at room temperature. Bacon was placed in refrigerator.Maintain at 41 degrees or below. Person in charge discarded. Styrofoam insulates, be careful when and where used.Keep 41 degrees or below or 135 degrees or above. Butter was placed in refrigerator.Person in charge called service person. This must be corrected immediately.
• 0930 - Critical Consumer advisory not available for poached eggs.
  Add to menu. Ensure steaks are whole muscle intact.
• 3340 - Corrected During Inspection Critical Spray bottle of cleaner stored above buns.
  Store separately.
• 0480 - Bar juices unlabeled. Dry good bins, wine bottles found unlabeled. Unlabeled filter powder.
  Identify.
• 0690 - Corrected During Inspection Hose nozzle buried in filter powder. Filter powder to be treated as food.
  Nozzle was removed.
• 0550 - In use utensils found stored in sanitizing water on counter. Handles of scoops found buried in dry goods.
  Store scoops clean and dry, in product with handles out or in dipper well.
• 2000 - Lids to coolers found stored on floor.
  Elevate 6".
• 2000 - Glasses stored beside bar handsink. This may result in contamination.
  Relocate clean glasses or erect splash guard.
• 1750 - Single use portion cups being reused.
  Use once and discard.
• 1060 - Stainless steelpans found underneath storeroom shelf for support.
  Provide alternative.
• 1060 - Rope found tied around spray hose line.
  Remove.
• 1060 - String found tied to pipes under 3 compartment sink.
  Use cleanable material.
• 1570 - Gasket to freezer door is loose.
  Repair.
• 1580 - Cutting board surfaces are no longer cleanable.
  Replace.
• 1530 - No chlorine test strips available.
  Provide.
• 1770 C - The following were found dirty: can opener holder, nonfood areas to lettuce chopper.
  Clean.
• 3170 - Broken cove tile and some floor tiles.
  Repair.
• 3180 - Bar floor found dirty. Ceiling in back prep found stained. Ceiling vent fround dusty. Floor by bag in a box is dirty. Spray foam throughout facilty has now become dirty. (Remove). Wall under and behind 3 compartment sink is soiled.
  Clean.
• 3200 - Dusty hood filters in back.
  Clean.

March 17, 2008 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Employee drinking from open cup and twist top bottle in kitchen. Half eaten sandwich on shelf in kitchen.
  Corrected by placing drinks in covered cup with a straw and discarding partially eaten sandwich.
• 0470 - Corrected During Inspection Critical Raw fish over washed vegetables in prep refrigerator. Raw beef over raw fish in walk-in.
  Corrected by moving fish below ready to eat foods and moving beef so it is not over fish. (note: beef concern is potentail for e.coli contamination-must heat to 155 degrees to kill e.coli-fish only has to be cooked to 145 degrees).
• 0760 - Corrected During Inspection Critical Reheated alfredo sauce in steam table was 115 degrees.
  Corrected by reheating to >165 degrees before putting in steam table.

January 14, 2008 (Critical Procedures)

October 16, 2007 (Critical Procedures)

• 0820 - Corrected During Inspection Critical Caesar dressing prepared in house at 56 degrees in cold holding.
  Corrected on site by throwing out.
• 3340 - Critical Repeat Spray bottles of sanitizer stored on counter along side food and sprayed on counters where food is exposed.
  Correct by storing away from food and spray away from exposed food.

July 11, 2007 (Routine)

• 0550 - Observed a cup in the croutons used as a dispensing utensil (salad area).
  Obtain a scooper/long handled utensil.
• 3030 - Corrected During Inspection Observed the lack of paper towels at the handsink adjacent to the rear door.
  Supply paper towels at all handsinks.
• 3340 - Corrected During Inspection Critical Repeat Observed spray bottle of sanitizing spray on shelving above cooks line and handing on rolling cart with bread at the end of the cooks line.
  Remove at once. Store toxic items separate from foods/food equipment.

March 21, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Observed a cup of beverage (with lid) on table with bread and toaster.
  Store cups separate from foods/food equipment. Removed.
• 3340 - Corrected During Inspection Critical Observed two bottles of sanitizing spray on the cook's line (on top of cutting board/end of the line adjacent to the salad reach-in).
  Remove at once, store toxic items separate from foods. Removed.

November 06, 2006 (Critical Procedures)

• 1890 - Critical Holster for soda fountain gun needs cleaning (gun closest to kitchen entrance).
  Clean the holster.
• 3340 - Corrected During Inspection Critical Spray bottle of Clock Work sanitizer on the counter that holds soups/lemon cutting station.
  Remove at once. Store toxic items separate from foods/food equipment. Removed.

June 06, 2006 (Routine)

• 0480 - Bulk bins of ingredients (sugar, etc) not labeled.
  Label containers in English and languages used by employees.
• 1770 C - Date labels not completely removed from outside of containers.
  Correct by removing labels when containers are cleaned.
• 3170 - Grout eroded in some areas.
  Regrout.

January 30, 2006 (Critical Procedures)

• 0340 - Corrected During Inspection Critical Chicken and shrimp found at 57 degrees in chef's reach in.
  Moved chicken and shrimp to walk in until other refrig can be utilized.
• 0820 - Critical Grilled onions and peppers held at 74 degrees.
  Once cooked, should be hot held at 135 degrees or more or cool properly and cold hold at 41 degrees or colder.

August 22, 2005 (Follow-up)

July 28, 2005 (Follow-up)

• 0450 - Critical Repeat Observed bare hand contact with salad ingredients and breads.
  Train food staff to use gloves or tongs at all times.
• 0820 - Critical Repeat Chef's reach in doors not self closing, partially open.
  Repairs underway-parts on order.
• 2810 - Repeat Missing grout, cracked broken floor tiles.
  Repair. (scheduled for coming weekend).

July 21, 2005 (Routine)

• 0450 - Critical Observed bare hand contact with salad ingredients and toppings.
  Train food staff to use gloves or tongs at all times.
• 0820 - Critical Chef's reach in (left of ovens) at 60 degrees, foods at 57 degrees (doors not self closing and open partially for extended time).
  Repair unit/doors to maintain<41 degrees at all times.
• 1320 - Repeat Broken inaccurate thermometer in salad reach in.
  Maintain accurate thermometers.
• 1680 - Critical Dishmachine sanitizing rinse unsatisfactory (thermolabel) (gauge reads 181 degrees-no change of thermolabel, two times).
  Adjust/repair dishmachine-check gauge.
• 1780 - Critical Same tongs used for raw and cooked meats, dirty can opener.
  Wash, rinse, sanitize utensils after use.
• 2260 - Critical Hose connection with no vacuum breaker.
  Install/maintain vacuum breaker.
• 2350 - Critical Leaking toilet valve in mens restroom.
  Repair/replace.
• 2810 - Missing grout, cracked broken floor tiles.
  Repair/replace.

January 31, 2005 (Critical Procedures)

• 0470 - Critical Box of lettuce on walk in floor.
  Store all foods at least 6" off floor.
• 1890 - Critical Several plastic containers on dishwashing storage rack that are badly scorched/cannot be properly cleaned.
  Discard these items.

June 09, 2004 (Routine)

• 0220 - Critical Open drink on prep line.
  Use only covered cup with straw. Corrected.
• 1320 - No thermometer in salad prep reach in, broken thermometer in bar.
  Maintain accurate thermometers in every refrig unit. Corrected.
• 2830 - Missing/broken cove molding in kitchen areas.
  Repair/replace where needed.

July 09, 2003 (Routine)

• 1680 - Dishmachine final rinse at 145 degrees (readout) less than 180 degrees (themolabel).
  Repair to assure 180 degree final rinse temp at all times.
• 1700 - Critical Bar sanitizer concentration less than 50 ppm.
  Maintain 50 ppm at all times.
• 1720 - No test strips (or testing) of sanitizer at bar.
  Provide & use sanitizer strips.
• 2260 - Critical No backflor prevention device at hose connection.
  Install/maintain vacuum breaker on faucet.