July 08, 2009 (Routine)

• 0610 - Repeat Foods stored on the floor in the kitchen and walk-in cooler.
  Store food six or more inches above the floor.
• 0810 - Corrected During Inspection Improper cooling methods used on crab soup.
  Employ one or more effective cooling methods such as stirring the food in an ice water bath or using ice as an ingredient.
• 2890 - The light fixture without a shield and the heat lamp are not fitted with shatterproof bulbs.
  Shield the bulbs or provide shatterproof bulbs for this area.
• 3030 - A paper towel dispenser at the warewashing station is empty, a paper towel dispenser at the rear kitchen handsink is not functioning.
  Provided a supply of paper towels at each handsink.
• 3180 - Repeat The interior of the walk in cooler and the lower walls at the cook station are noted in need of cleaning.
  Clean these areas and increase the regular cleaning frequency.

November 17, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw chicken stored above raw hamburger.
  Store raw chicken below raw hamburger.
• 0610 - Food stored on the floor.
  Store food at least 6 inches above the floor.
• 0690 - The fly strip is stored too close to a food preparation area.
  Relocate the fly strip to a location where dead flies will not fall onto food and clean equipment.
• 0820 A 2 - Critical Repeat Cheese at 50F, fries at 45F potato skins at 58F cold holding at improper temperatures
  Discard foods above 45F, cold hold potentially hazardous food at 41F or below.
• 0830 - Critical The container of mac & cheese does not bear a date mark.
  Mark a discard date on bulk containers of food. The discard date shall reflect a maximum seven day holding period.
• 1770 A - Corrected During Inspection Critical The can opener blade is soiled to the sight and touch.
  Clean and sanitize this surface for food contact.
• 3020 - Corrected During Inspection No handwashing soap available at the rear handsink.
  Provide soap at each handsink at all times.
• 3180 - Additional cleaning is needed at the wall and ceiling of the walk in cooler.
  Clean these areas and increase the regular cleaning frequency.
• 3240 - The handwashing lavatory at the bar is noted in need of cleaning.
  Clean this handwashing lavatory and increase the regular cleaning frequency.

March 27, 2008 (Follow-up)

• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands. A food employee was observed wiping soiled gloves with a wiping cloth instead of washing their hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 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.
• 2350 ii - Repeat Front kitchen handsink leaking.
  Repair plumbing.

March 14, 2008 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands after touching their face while putting dishes away.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0760 - Critical Foods not being reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0820 A 2 - Critical Cheese above fill line in cooler at 52F cheese sticks 43F batter 46F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria, discard foods above 45F .
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The provided test kit appears to have been dropped in water.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer.
  Clean and sanitize these surfaces for food contact.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2000 - Corrected During Inspection Single service trays not inverted, utensils in customer area not inverted.
  Store single service trays and utensils inverted or in an approved dispenser.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the warewashing station is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tray preventing its use.
• 2350 ii - Hot water at front kitchen handsink turned off due to leak.
  Repair plumbing, provide hot and cold running water at each handsink.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory at the bar.
  Provide paper towels.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink and the restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

December 27, 2006 (Follow-up)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Discard contaminated food immediately. Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Corrected During Inspection Critical Repeat Tomatoes and ground meat cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1890 - Corrected During Inspection Critical A food employee was observed washing a knife in a hand sink then drying it with a paper towel and putting it away for use.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2310 B - Corrected During Inspection Repeat The handwash station at the rear of the kitchen is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only

December 20, 2006 (Follow-up)

December 20, 2006 (Follow-up)

• 0540 - Critical Repeat Grill is heavily soiled and carbonized.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0550 - Repeat Dispensing utensils improperly stored between uses. A makeshift scoop is stored in the ricotta cheese.
  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 - Corrected During Inspection Critical Repeat Deli meats, cheeses, ranch dressing that requires refrigeration and sliced tomato cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1150 - Repeat There is unfinished wood throughout the restaurant.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Seal the wood to render it smooth, non absorbent and easily cleanable.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. There is a plastic sandwich bag containing CHLORINE test strips. There is no comparator to determine concentration of sanitizer in the event that the restaurant should switch to using chlorine as a sanitizer.
  Obtain a QUATERNARY AMMONIUM test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Repeat The cutting board along the sandwich prep area is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: griddle and pizza screens.
  Clean and sanitize these surfaces for food contact.
• 2310 B - The handwash station at the front of the kitchen is being used for purposes other than washing hands.
  The handwash facilities are to be used for washing hands only.

December 12, 2006 (Complaint)

• 2580 - Grease is coating the back step of the establishment and the area between the back step and the storm sewers on either side of the back door of the establishment.
  Liquids are to be drained from the establishment according to law.
• 2690 - There are boxes with food residues pile outside the back door of the establishment. There is a soiled rag with food residue.
  Refuse is to be stored in rodent and insect proof containers with tight fitting lids.
• 2720 - Corrected During Inspection A grease barrel is uncovered.
  Cover all waste containers when not in continuous use.

December 04, 2006 (Routine)

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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. Store food from top to bottom in the following order 1. ready to eat foods 2. fish, meat, pork, including game animals. 3, ratites, injected meats, comminuted fish, meat or game 4. poultry, wild game, stuffed foods.
• 0470 - Critical Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0540 - Critical Grill is heavily soiled and carbonized.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0550 - Scoops 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.
• 0800 - Corrected During Inspection Critical Chilli noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 - Critical Cheese, hard boiled egg, slaw cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Chilli, mac and cheese, nacho cheese, wings hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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.
• 1150 - There is unfinished wood throughout the restaurant.
  Seal the unfinished wood at to render it smooth, non absorbent and easily cleanable.
• 1180 - No thermometers provided for measuring food temperatures.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1580 - The cutting board(s) along the prep areas are 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:grill, griddle, pizza screens, ice machine.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: vent hood and filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Clean to go containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2720 - Dumpster was uncovered.
  Cover all waste containers when not in continuous use.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Walls in dishwashing area are not maintained in good repair. Three out of four lights are burned out in the vent hood.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - There is a deep fryer, buckets of paint and assorted litter out side the back door.
  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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3360 - Corrected During Inspection Critical Ant bait stations marked not for use in restaurants are stored in the office.
  The ant bait stations must be removed from the facility.

July 24, 2006 (Complaint)

April 11, 2006 (Pre-Opening)

• 0640 - Food preparation area of prep cooler is subject to splash from handsink.
  Install a splash guard between hand sink and prep cooler.
• 2810 - There are two small holes in the wall behind the hand sink and prep cooler.
  Repair the holes to make the wall smooth and easily cleanable.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents as there is a gap under the door.
  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.