October 07, 2009 (Critical Procedures)

January 22, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw food of animal origin [raw crab cakes stored over cooked pasta] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods [raw bacon over cooked ham],[chicken beside ground beef beside pork and beef steaks] stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0930 - Critical Raw and/or undercooked hamburger is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Consumer advisory is listed on the menu but food items are not marked accordingly

January 02, 2008 (Routine)

December 11, 2006 (Routine)

• 0550 - Paper cups observed used to scoop various dried food products.
  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.
• 0690 - The following foods were unprotected under the prep table:1) bread, 2) bread crumbs, 3) flour
  Protect food from miscellaneous sources of contamination.
• 0820 - Corrected During Inspection Critical Mashed potatoes & BBQ apples were hot holding at improper temperatures. Manager boost heated.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1580 - Repeat Various cutting boards 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.

December 02, 2005 (Routine)

• 0810 - Corrected During Inspection The methods used for cooling were not adequate. Container of prepared cocktail sauce (65 F.) was in a large container in refrigerator for 1 hour.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 1550 - The corners at hand sinks in rest rooms downstairs are not sealed.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1580 - The cutting board along a prep unit was 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. (Corrected During Inspection.)Quaternary Ammonium sanitizing solution used was not at an acceptable pH.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.Adjust the sanitizing solution to a hardness of 500 parts per million or less or hardness no greater than manufacturer's recommendations. Adjust quaternary ammonia sanitizing solution to 200 ppm.
• 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on a knife between cutting board and prep unit.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following equipment had accumulations of grime and debris: a. Top of area above beer dispenser. b. Top area above Victory reach-in freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Outside refuse containers were open or uncovered.
  Cover all waste containers when not in continuous use.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar area.
  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 - Paint wall at dishwashing machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor behind cooking equipment was 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.
• 3240 - Hand sink in kitchen prep area is not maintained. A loose faucet was observed leaking.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

December 03, 2004 (Critical Procedures)

December 03, 2004 (Critical Procedures)

May 21, 2004 (Routine)

• 0820 - Critical The following potentially hazardous foods in the walk-in refrigerator were at improper temperatures: a. Commercial pork (50 F.) b. Prepared crab cakes (49 F.) in a shallow container. c. Precooked ham (48 F.) d. Butter (48 F.) All items in the unit were in the unit around 12:00 PM. (CORRECTED: ALL ITEMS WERE IMMEDIATELY PLACED INTO ANOTHER UNIT.)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - The door gasket of the outside walk-in refrigerator was severely damaged. Proper temperatures were difficult to maintain.
  Repair or replace the door gasket to the unit in accordance with the manufacturer's specifications.
• 0610 - Food was stored in a location where it is subject to splash, dust or other contamination. A paper towel dispenser in the kitchen was located above the sanitized drain board of the three-compartment sink.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 3020 - Soap was not provided at the hand sink in the bar areas.
  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 sink at the bar areas.
  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.

May 21, 2004 (Routine)

• 0820 - Critical The following potentially hazardous foods in the walk-in refrigerator were at improper temperatures: a. Commercial pork (50 F.) b. Prepared crab cakes (49 F.) in a shallow container. c. Precooked ham (48 F.) d. Butter (48 F.) All items in the unit were in the unit around 12:00 PM. (CORRECTED: ALL ITEMS WERE IMMEDIATELY PLACED INTO ANOTHER UNIT.)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - The door gasket of the outside walk-in refrigerator was severely damaged. Proper temperatures were difficult to maintain.
  Repair or replace the door gasket to the unit in accordance with the manufacturer's specifications.
• 0610 - Food was stored in a location where it is subject to splash, dust or other contamination. A paper towel dispenser in the kitchen was located above the sanitized drain board of the three-compartment sink.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 3020 - Soap was not provided at the hand sink in the bar areas.
  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 sink at the bar areas.
  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.

May 12, 2004 (Routine)

• 2310 - Critical The handwashing station at the wait station upstairs is being used for purposes other than washing hands. A faucet is needed for drinking water.
  The handwashing facility identified above is to be used for washing hands only.
• 1550 - The tables or counters at the down bar area were not sealed to the walls.
  Seal the unit to the adjoining walls since it is exposed to spillage or seepage.
• 3170 - The hole to the floor from the draft beer line is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 11, 2004 (Pre-Opening)