August 24, 2009 (Routine)

• 0470 - Critical No cover on flour bin.
  Keep bin covered when not dispensing flour.
• 1800 - The nonfood contact surface of the vertical mixer and refrigerators have 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.
• 3340 - Corrected During Inspection Critical Container of WD40 not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 18, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in the make-up refrigerator across from grill.
  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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill, inside make-up refrigerators.
  Clean and sanitize these surfaces for food contact.
• 3180 - Ceiling tiles near grill and floor under fryers 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.

June 07, 2007 (Follow-up)

May 31, 2007 (Routine)

• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read @TEMPERATURE@.
  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.
• 1800 - The nonfood contact surface of the microwave shelf, convection ovens. 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.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar and kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Floor under ovens not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 01, 2006 (Routine)

• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: carving knives.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Floor near broiler is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 09, 2005 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: wire racks in walk-in.
  Clean and sanitize these surfaces for food contact.
• 1960 - Repeat S/S pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2020 - Ice cream scoop stored in glass of water.
  Store scoop in freezer when not in use.
• 3020 - Soap was not provided at the hand washing lavatory in the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 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

June 24, 2005 (Routine)

• 0690 - Need to replace linen towels inside roll warmers, not clean.
  Repalce towels ASAP.
• 1320 - There was no temperature measuring device located in the salad prep 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: steamer, knives, refrigerators and freezers.
  Clean and sanitize these surfaces for food contact.
• 3170 - Floor under grill is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Corrected During Inspection Critical Container of cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 31, 2005 (Routine)

• 0470 - Critical Sugar bin left uncovered.
  Keep bin covered when not in use.
• 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.
• 0820 - Critical Beans, chili hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: stored knives..
  Clean and sanitize these surfaces for food contact.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.

August 10, 2004 (Follow-up)

August 04, 2004 (Follow-up)

• 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Mold build-up reach-in unit gaskets; salad prep unit, bar reach-in unit, dishmachine area. Grease build-up in the exhaust hoods. Food debris; reach-in freezer on the line and bar reach-in unit.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Missing ceiling tiles and missing vent covers in the kitchen
  Repair the @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. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0530 - Unpackaged food stored in direct contact with undrained ice. Shrimp in the reach-in unit behind the line.
  Store unpackaged food in drained ice.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Floors in the kitchen need better nightly 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Slicer, ovens, grill, char-grill, bread warmer, bar gun holder.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Mold build-up in the ice machine bin.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.

July 19, 2004 (Routine)

• 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Mold build-up reach-in unit gaskets; salad prep unit, bar reach-in unit, dishmachine area. Grease build-up in the exhaust hoods. Food debris; reach-in freezer on the line and bar reach-in unit.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Cole slaw in the walk-in cooler.
  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.
• 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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@. Salad tortilla's and reach-in freezer behind the line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Walk-in freezer. Corrected
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Missing ceiling tiles and missing vent covers in the kitchen
  Repair the @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. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1100 - Critical The food contact surface of the @EQUIPMENT@ is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Glass shards in the mug chiller.
  Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0530 - Unpackaged food stored in direct contact with undrained ice. Shrimp in the reach-in unit behind the line.
  Store unpackaged food in drained ice.
• 3330 - Critical Repeat Working containers of @HAZARDOUS PRODUCT@ are not properly labeled. 2 unlabled chemical spray bottles.
  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.
• 3180 - Repeat @Physical structure@ in the @Location@ noted in need of cleaning. Floors in the kitchen need better nightly 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Slicer, ovens, grill, char-grill, bread warmer, bar gun holder.
  Clean and sanitize these surfaces for food contact.

March 04, 2004 (Follow-up)

January 21, 2004 (Routine)

• 2790 - The indoor floor material located under the fry vats does not meet the standard of: 1. smooth, durable and easily cleanable
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable. Seal the metal floor covering under the fry vats so that food can no longer be trapped beneath the plate.
• 3180 - Repeat Floors in the prep. area, walk-in freezer/cooler, dishwashing area and storage area were 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.
• 0470 - Unwrapped or uncovered foods in the prep. area. Two open bottles of buffalo wing sauce in undercounter cabinet,taco salad shells under counter without cover,cooked bacon in uncovered pan.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: between and under fry vats, on stove,tray cart, grease accumulation in exhaust hoods and filters and soil accumulations under microwave oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Light bulb inside the exhaust hood was not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0480 - Unlabeled food containers found in the food 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.
• 2640 - The door of the refuse container (dumpster)located outside the establishment was left open.
  Instruct employees to close dumpster doors after use .
• 3330 - Critical Working containers of cleaning fluid was found not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

March 11, 2003 (Routine)

• 3180 - The floors were soiled throughout the kit. especially under the equipment and at the dishmachine area.
  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.
• 1770 - Repeat The canopener blade had food debris build-up. Mngr. corrected violation at the time of evaluation.
  Clean and sanitize these surfaces for food contact.
• 1800 - The inside top of the reach-in cooling units and shelving were soiled. The shelving inside the walk-in had build-up. The air intake filters and the ceiling panels above the cook prep. area had a slight dust build-up.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1600 - The dishmachine was soiled with some food debris build-up and pink mold was found on the curtains of the dishmachine. The sprayer arms were clogged with debris.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1150 - The glass door reach-in unit and the small refrigerator at the bar had rusted and pitted surfaces.
  The surface needs to be sealed with a metal enamel paint so that it is smooth and cleanable.
• 1100 - There were two cutting boards that had deep cuts and cracks on the edges.
  Replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, to prevent buildup of food debris.