Jun 20, 2014 (Follow-up)

Jun 19, 2014 (Follow-up)

• Hands clean and properly washed
  Employees not washing hands between tasks, specifically when changing gloves (repeat) (CORRECT VIOLATION WITHIN 24 HOURS- PER R TAYLOR)
• Food-contact surfaces: cleaned & sanitized
  Soda nozzles at bar observed unclean (repeat) (CORRECT VIOLATION WITHIN 24 HOURS - PER R TAYLOR)
• Proper cold holding temperatures
  Foods across line temp above 41 degrees. Foods in walk in cooler on lower level temp above 41 degrees. (repeat) (CORRECT VIOLATION WITHIN 24 HOURS - PER R. TAYLOR)
• Plumbing installed; proper backflow devices
  Garbage disposal at dish on first level is not functioning. Documentation of work order or work to be done not available for review during inspection. Manager explains he will contact DOH with documentation when he receives it. (repeat) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jun 13, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Open beverages observed in multiple areas, some stored in position to possibly contaminate food and food equipment. (Corrected On Site)
• Hands clean and properly washed
  Employees not washing hands between tasks, specifically when changing gloves. Observed employee cough into hand and return to work without hand wash. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Observed employee wash hands for less than 20 seconds, and dry hands with a wiping cloth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Improper hierarchy observed in multiple areas of restaurant. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Can opener unclean (Corrected on site), Containers stored dirty in dish area (corrected on site), Soda nozzles at bar observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Sanitizer concentration is too high, according to manufactures specifications. (Corrected On Site)
• Proper cold holding temperatures
  Foods across line temp above 41 degrees. Foods in walk in cooler on lower level temp above 41 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Multiple chemicals observed unlabeled. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Chemicals stored in position to contaminate food contact surfaces in two instances. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Walk in cooler on lower level temps 55 degrees F on external gauge. Internal gauge reads 60 degrees F. Foods inside walk in temp well above 41 degrees F. Reach in on line holds at 48 degrees, foods inside unit temp above 41 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometer not present inside reach in on line. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Foods in walk in cooler not covered. Bread stored directly on shelf, with no barrier to protect from contamination in reach in cooler on line. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths are not stored in buckets when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Knives stored in standing water on line. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards observed with heavy ware and gouges that make the surfaces no longer cleanable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Chlorine test strips are not available for dish machines. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal at dish on first level is not functioning. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Hoods over dish machine have thick black dust buildup. Fan guards in walk in cooler have buildup.

Aug 28, 2013 (Follow-up)

Aug 20, 2013 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEE WAS OBSERVED DRINKING FROM AN OPEN CONTAINER IN THE UPPER LEVEL FOOD PREP AREA. EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site)
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE REACH IN UNIT WAS NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZAROUDS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES. CHEF STATED A SERVICE FROM ECOLAB IS SCHEDULED FOR AUGUST 27, 2013.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT PROPERLY STORED AT VISIT. SANITIZER WAS NOT PRESENT IN THE BUCKET WHEN TESTED. SANITIZER MUST BE ADAQUATE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  ESTABLISHMENT MUST PROVIDE LOCKERS OR SEPERATE AREA FOR EMPLOYEES TO STORE PERSONAL ITEMS. CLOTHING ITEM WAS STORED IN THE BAR AREA AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 26, 2012 (Follow-up)

Dec 12, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  no soap or towels at the handsink behind the bar(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No handwashing signage at handwashing sink.
• Food-contact surfaces: cleaned & sanitized
  Ice machine downstairs contain rust(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  replace worn cutting boards on the line(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s)on the line in front of the large oven(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Reachin sandwich unit on the line at 59 degrees(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Remove standing water from floor downstairs in the prep kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jul 03, 2012 (Fire restoration)

Jun 12, 2012 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Cutting boards on line contains deep grooves(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Soda gun holders at the bar contain syrup build-up (Corrected On Site)
• Proper cold holding temperatures
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food item(s) held at improper temperature(s).
• Proper cooling methods used; adequate equipment for temperature control
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Repair cold unit on the line
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  Sanitizer No chemical test strips provided to measure the concentration of sanitizing solution(s).No detergent-sanitizer for use in 3-compartment sink(s).Not enough sanitizer inside of the small sani-buckets(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Final rinse gage on the dishmachine not working. No data plate to instruct whether dishmachine is chemical or hot water. Chemicals attached to dishwasher but the final rinse is at 160 degrees(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Clean floors on the line under and around equipment(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 09, 2012 (Follow-up)

Nov 28, 2011 (Routine)

• Management awareness; policy present
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The person in charge is not aware of the Health Department's reporting requirements for employees diagnosed with specific foodborne illnesses.
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink behind the bar (Corrected On Site)
• Food separated and protected
  A sheet pan of raw shrimp was stored over cooked chicken inside the walkin box (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces/replace cutting boards on the line(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)/Coleslaw,tomatoes,tartar sauce and raw chicken
• Insects, rodents, & animals not present
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Fruit fly activity at the bar and downstairs next to the 3-comp sink
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Silverware at the waiters station not inverted to prevent cross contamination (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Hole in the baseboards downstairs nex tot the 3-comp sink(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)