August 26, 2009 (Follow-up)

August 20, 2009 (Routine)

• 0470 - Corrected During Inspection Critical There was a case of raw sausage links being stored above a plastic bag of cookies, in the walk-in refrigerator.
  Raw meats must always be stored below all ready to eat and precooked foods. This violation was immediately corrected by the establishment management.
• 0820 A 2 - Critical Foods were "out of temperature" in the walk-in refrigerator. Hot dogs were at 47. Housemade blue cheese dressing was at 48 F.
  When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten of discarded within 4 hours of going out of temperature, or there is a risk of foodborne illness. The walk-in refrigerator is not capable of holding all potentially hazardous foods at 41 F, or lower, at all times. This refrigerator needs to be serviced/maintained/ repaired immediately. Food temperatures in the walk-in refrigerator need to be monitored more frequently.

April 08, 2009 (Routine)

• 0450 - Corrected During Inspection Critical A server was observed touching lemons with bare hands while slicing them.
  We do not allow bare hand contact with ready-to-eat foods. Disposable gloves, or tongs may be used. This violation was immediately corrected by the establishment management.
• 0550 - Corrected During Inspection There was a pan, with no handle, being used as a substitute for proper scoop (with a handle) in the bulk rice bin. There was a cup, with no handle, being used as a substitute for a proper scoop, with a handle, in the bulk sugar bin, in the main kitchen, and in the popcorn kernels storage container in the "galley," downstairs.
  Only proper scoops or other utensils with a handle may be used for these applications. And the handle must always be up, out of the food product.
• 1570 - The floor in the walk-in refrigerator is starting to "come loose," in one spot, and is beginning to show rust in many areas. Also, the hot handle, associated with the handwashing sink in the downstairs "galley" area is not working properly.
  The floor in the walk-in refrigerator needs to be repaired so that all areas of the walk-in refrigerator floor are smooth and easily cleanable at the bacterial level, prior to renewal of the permit on, or before, 31-Oct-2009. The handle for the hot water at the galley handwashing sink needs to be repaired as soon as possible. We need to do everything possible to encourage frequent, and whenever necessary, handwashing.
• 3080 - The lighting intensity at the working surface of the meat slicer is only 10 foot candles.
  We require that the lighting intensity, at the working surface of the meat slicer (and other prep tables in the kitchen where people are working with knives,) be 50 foot candles, or higher (as measured using a standard photographers light meter). (All other areas in the kitchen need to be 20 foot candles or higher, measured 30 inches from the floor.) Additional lighting fixture needs to be put in place above the meat slicer.

October 02, 2008 (Routine)

March 20, 2008 (Routine)

• 1080 - There were "used" paper sheets lining both shelves on the inside of the "dumb waiter."
  Liners may not be used in the "dumb waiter." If a sheet of paper is placed below a food dish, it must be removed, and discarded, immediately after the transport process. A new sheet of paper or paper towel must be used each time. Liners introduce an unnecessary place where pests or bacteria may hide.
• 1570 - The paint/sealant on the wood surfaces has peeled off in places on the inside of the "dumb waiter," which is used to transport items from the main kitchen upstairs, to the downstairs "pub,".
  All wood surfaces on the inside of the "dumb waiter" need to be painted or sealed, so that they are resistant to moisture, and are smooth and easily cleanable.

September 07, 2007 (Routine)

• 3170 - There is a "crack" between the kitchen handwashing sink, and the wall surface behind the sink. There several floor tiles which are broken, or missing, in places in the canned/dry goods storage room, exposing rough surfaces, which are not easy to clean.
  The kitchen handwashing sink needs to be re-sealed to the wall. The floor in the canned goods/dry goods storage room needs to be repaired.
• 3340 - Corrected During Inspection Critical There was a spray bottle of a yellow cleaner being stored on top of the cold food prep bar unit that is near the deep fryers.
  Cleaners or sanitizers may never be stored above foods or above food contact surfaces. This violation was immediately corrected by the management.

April 18, 2007 (Routine)

• 0550 - Corrected During Inspection The plastic cup that is being used as a scoop in the container of un-popped pop corn, in the downstairs kitchen area, does not have a handle (the handle has broken off).
  Only proper scoops (or spoons) with a handle may be used for this application. And the handle must always be up, out of the product. This violation was immediately corrected by the establishment management.
• 0820 - Critical Repeat "Deli-style" slices of turkey, and whipped potatoes, were "out of temperature," on top of the cold food prep bar (above the three door reach-in refrigerator) across from the grill. Slices of turkey were at 47 F. Whipped potatoes were at 45 F.
  Food temperatures need to be monitored more frequently on top of this cold food prep bar unit. The unit needs to be turned down a little, so that it is capable of maintaining all potentially hazardous foods (such as deli-style meats, sliced tomatoes, whipped potatoes) at 41 F, or lower at all times. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness.
• 3170 - There is paint peeling from the ceiling, in the main kitchen area, above the three-compartment dishwashing sink, and near the convection oven.
  The peeling paint needs to be scraped off, as soon as possible. These areas of the ceiling need to be repainted prior to renewal of the permit on 31-Oct-2007. We require that all walls and ceilings, in kitchen, and food storage areas, be smooth and easily cleanable.

December 01, 2006 (Routine)

• 0550 - Corrected During Inspection There was a small black plasic cup, with no handle, being used as a substitute for a proper scoop, in a container of commercially prepared hot dog chili.
  Only a proper scoop with a handle, or a spoon with ahandle may be used for this application. This violation was immediately corrected by the management.
• 0690 - Corrected During Inspection There was a canned soft drink submerged in the ice, in the ice bin of the large ice machine. The ice in the ice bin is for customer consumption.
  Nothing may be storedin the ice except ice and an ice scoop. If an ice scoop is stored in the ice, the handle must always be up, out of the ice. This violation was immediately corrected by the management.
• 0820 - Corrected During Inspection Critical Potentially hazardous foods were "out of temperature" on top of the cold food prep bar above the three door reach-in refrigerator across from the grill. Sliced deli-style turkey was at 55 F, whipped potatoes were at 60 F, and cooked pasta was at 52 F.
  It is critical to know exactly when a potentially hazardous "cold" food, such as a sliced deli meat, or whipped potatoes, goes out of temperature, that is above 41 F. Potentially hazardous foods must be eaten or discarded within 4 hours of going out of temperature, or there is a risk of foodborne illness. The foods which were out of temperature were immediately discarded by the foodservice manager. No potentially hazardous foods may be stored on top of this cold food bar, until it is again capable of holding all potentially haardous foods at 41 F, or lower.
• 0830 - Critical There are sliced deli meats in the delfield 2-door reach-in refrigerator which are wrapped in plastic wrap, but do not have the discard date marked on them.
  We require that all ready-to-eat potentially hazardous foods which are not eaten or discarded within 24 hours of preparation ( or within 24 hours of the time the original commercial wrapper is openen, for the deli meats) have a discard date clearly marked on the wrapping or container. The discard date can be up to 7 days from the prep date (or 7 days from the time that the original commercial packing is opened, for the deli meats).

June 02, 2006 (Routine)

June 02, 2006 (Routine)

December 02, 2005 (Routine)

• 1190 - Corrected During Inspection There was no "hanging" or "display" thermometer in the 2-door delfield reach-in refrigerator, in the 1-door reach-in refrigerator below the cold food prep bar near the mechanical dishwasher, or in the 1-door "pepsi" glass door reach-in refrigerator (where individual cups of condiments are stored).
  We require that all refrigerators and freezers have a "hanging" or "display" thermometer in them at all times (accurate to plus or minus 3 degrees F). This violation was immediately corrected by the foodservice manager.
• 3080 - The lighting intensity in the back part of the walk-in refrigerator is only 2 foot candles.
  We require that the lighting intensity in all areas in walk-in refrigerators (and in walk-in freezers) be 10 foot candles or higher, 30 inches from the floor. Additional lighting is needed in the walk-in refrigerator.

June 10, 2005 (Routine)

• 0470 - Corrected During Inspection Critical In the walk-in refrigerator, there was a tray of raw link sausages being stored above pans of ready-to eat foods (sliced tomatoes in a pan covered with plastic wrap, sliced cucumbers in a pan covered with plastic wrap, and potato salad in a pan covered with plastic wrap).
  Raw meats must always be stored below ready-to-eat foods. This violation was immediately corrected.
• 0820 - Critical Foods on top of the cold food prep bar, and in the 2-door reach-in refrigerator below the cold food prep bar, directly across from the grill, were out of temperature. Cole slaw in this two door reach-in refrigerator was at 50F. Sliced ham, wrapped in plastic wrap, on top of this cold food prep bar, was at 49F.
  When a potentially hazardous food goes out of temperature, that is above 45 F, it is critical to know exactly when that food went out of temperature, or there is a risk of foodborne illness. Until this refrigeration unit can be adjusted/repaired, so that it is again capable of holding all potentially hazardous foods at 45 F, or lower, no more than a 4 hour supply of food may be stored in each pan, and pans need to be exchanged at least every 4 hours with a clean pan.
• 1570 - The cold water handle on the small handwashing sink in the small kitchen area, downstairs, does not work. We require that all sinks have both hot and cold running water, easily operated from the handles above the sink basins, at all times.
  Repair needs to be taken care of.

December 10, 2004 (Routine)

June 24, 2004 (Routine)

August 12, 2003 (Routine)

• 3140 - At the time of this inspection, the were two employee drinks on a prep table in the kitchen which were not covered, and had no straw in them.
  We require that all employee drinks in the kitchen be covered and have a straw in them. This was immediately corrected by the foodservice manager.
• 0540 - Critical There was water and two spots of black mold in the smooth,cleanable container where the ice scoop is stored, associated with the big downstairs ice machine.
  The container and the ice scoop both need to be washed, rinsed, and sanitized. The ice scoop and the smooth, cleanable storage container need to be kept dry when not in immediate use.
• 0550 - Handle of the ice scoop in the big ice machine in the main kitchen was in contact with the ice.
  If ice scoops are to be stored in the ice, we require that the handle of the ice scoop always be stored up, out of the ice.
• 3180 - Threre is a build-up of litter and dry food debris in the bottom of the "shaft" ("on the floor") for the "dumb waiter" (located at the back of the "downstairs kitchen," to the left of the ice machine).
  This area needs to be cleaned up, and kept clean. Wash, rinse, and sanitize this floor area.
• 2890 - Almost all lighting in kitchen and food prep areas is shielded in kitchen and food prep areas; however, two fluorescent ceiling bulbs in the "downstairs kitchen" are missing shielding.
  These two bulbs are required to have safety shielding at all times.

March 26, 2003 (Other)