ROCK BOTTOM BREWERY, 10 W WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: ROCK BOTTOM BREWERY
Type: Restaurant
Address: 10 W WASHINGTON ST, Indianapolis, IN 46204
County: Marion
License #: 53033
Smoking: Smoke Free
Total inspections: 24
Last inspection: 05/07/2014
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Inspection findings

Inspection Date

Type
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Alto-Sham hot holding unit: spinach dip at 125, mashed potatoes at 110. All just made so allowed them to be reheated to 135 before put in unit. Please ensure all food to be hot held is at 135 to start; warming unit is not designed to heat food up. Also, dial on this warmer was set to 200, perhaps an equipment repair is needed? Inspector will check this unit at recheck. RECHECK 4/28/14: CHEESE DIP IN THIS UNIT OK AT 135 F, HOWEVER AU JUS MADE A FEW HOURS AGO WAS AT 114, ALTHOUGH UNIT DIAL WAS MAXED AT 200 F. ENSURE ALL FOOD IN THIS UNIT IS AT 135 OR ABOVE WHEN IT GOES IN, AND ENSURE UNIT IS ACTUALLY CAPABLE OF HOLDING FOOD AT 135. ANY FUTURE VIOLATIONS WITH THIS UNIT WILL RESULT IN A SUBSTANTIAL MONETARY FINE.
    Location: Kitchen
    Equipment: -
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Food in one half of prep top temping OK at 41 of below, however right hand side was hoilding black beans at 50, chickpeas at 51, blue cheese at 52. Cook discovered circulation was blocked on that side; 30 minutes later the above items were already down to 44-47 F. Keep an eye on this; inspector will recheck in one week. RECHECK 4/28/14: CIRCULATION WAS BLOCKED ON THIS HALF OF UNIT AGAIN; SAME METAL SQUARE OVER SAME HOLE. ITEMS IN THE AFFECTED AREA HOLDING AT 51-53. CHEF REMOVED SQUARE. DO NOT LET THIS HAPPEN AGAIN, FUTURE VIOLATIONS INVOLVING THIS ISSUE WILL RESULT IN SUBSTANTIAL MONETARY FINE.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Lid off of bulk flour bin; small piece of rubber found inside. Discarded. ENSURE BULK BINS ARE COVERED AT ALL TIMES WHEN NOT IN USE, TO PREVENT ADULTURATION OF PRODUCT. CITATION BEING ISSUED AT THIS TIME. A LARGE FINE WILL BE ASSESSED IF INSPECTOR FINDS ANY ADULTURANTS IN BULK BINS AT RECHECK OR ANY FUTURE ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Dirty knife with cilantro scraps in knife rack. CORRECTED ON SITE. Please ensure only clean knives are placed in rack.RECHECK 4/28/14: THREE DIRTY KNIVES IN CLEAN KNIFE RACK. CITATION BEING WRITTEN AT THIS TIME. FUTURE VIOLATIONS AT RECHECK, OR FUTURE ROUTINE INSPECTIONS, WILL RESULT IN AN INCREASED FINE AMOUNT. ENSURE ALL STAFF IS AWARE THAT DIRTY KNIVES DO NOT GO IN CLEAN KNIFE RACK.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer out on dishmachine, strips not reading and bucket empty. Set up quat sani dip in three bay for dishes. Ecolab will bring more dishwasher sani tonight.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Mushroom and chicken gravies from this afternoon cooling in walk-in with lids on mitigating factor: (they were in small containers with space in between for air to circulate). Inspector is aware that corporate auditors for Rock Bottom expect everything in cooler to have lids, however this is contrary to IN state code, which requires food to be left uncovered for better air circulation until it is cooled down to 41F, after which it should be covered. Please cool product in walk-in uncovered. Keep this report on hand for auditor and please have them call me at 317-221-5837 if they would like to discuss lour ocal code requirements.
    Location: Kitchen
    Equipment: Walk in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Hand sinks in kitchen and just outside cook line are missing caulk; please caulk both units to seal tightly to wall.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Hand sinks in kitchen and just outside cook line are missing caulk; please caulk both units to seal tightly to wall.
    Location: Cook line
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Carrot cake stored uncovered in reach-in on cook line, inspector almost stuck her hand in the frosting. CORRECTED ON SITE. Please keep all items in coolers covered unless they are cooling in walk-in. 2. Lids off of panko and rice bins. Keep covered. RECHECK 4/28/14: LID OFF FLOUR BIN, NO ONE WORKING NEARBY. SMALL PIECE OF RUBBER FOUND IN FLOUR BIN. THIS IS WHY WE KEEP THE BINS COVERED.3. Tray of tortilla wraps in walk-in freezer with no cover. DISCARDED. Keep all items in coolers and freezers covered unless cooling hot foods to 41F, in which case they should be covered once thay are at temp.
    Location: Cook line
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Carrot cake stored uncovered in reach-in on cook line, inspector almost stuck her hand in the frosting. CORRECTED ON SITE. Please keep all items in coolers covered unless they are cooling in walk-in. 2. Lids off of panko and rice bins. Keep covered. RECHECK 4/28/14: LID OFF FLOUR BIN, NO ONE WORKING NEARBY. SMALL PIECE OF RUBBER FOUND IN FLOUR BIN. THIS IS WHY WE KEEP THE BINS COVERED.3. Tray of tortilla wraps in walk-in freezer with no cover. DISCARDED. Keep all items in coolers and freezers covered unless cooling hot foods to 41F, in which case they should be covered once thay are at temp.
    Location: Dry storage
    Equipment: Bulk food containers
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Carrot cake stored uncovered in reach-in on cook line, inspector almost stuck her hand in the frosting. CORRECTED ON SITE. Please keep all items in coolers covered unless they are cooling in walk-in. 2. Lids off of panko and rice bins. Keep covered. RECHECK 4/28/14: LID OFF FLOUR BIN, NO ONE WORKING NEARBY. SMALL PIECE OF RUBBER FOUND IN FLOUR BIN. THIS IS WHY WE KEEP THE BINS COVERED.3. Tray of tortilla wraps in walk-in freezer with no cover. DISCARDED. Keep all items in coolers and freezers covered unless cooling hot foods to 41F, in which case they should be covered once thay are at temp.
    Location: Basement
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Some soilage on top of dish machine: crumbs, lime, etc. Clean; schedule regular cleaning to prevent accumulation.2. Wall in prep area below spice shelf and electic outlets showing dust/soil. Clean; schedule regular cleaning.3. Walk in freezer: dust accumulating inside fan guards; remove guards and clean; schedule regular cleaning.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Some soilage on top of dish machine: crumbs, lime, etc. Clean; schedule regular cleaning to prevent accumulation.2. Wall in prep area below spice shelf and electic outlets showing dust/soil. Clean; schedule regular cleaning.3. Walk in freezer: dust accumulating inside fan guards; remove guards and clean; schedule regular cleaning.
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Some soilage on top of dish machine: crumbs, lime, etc. Clean; schedule regular cleaning to prevent accumulation.2. Wall in prep area below spice shelf and electic outlets showing dust/soil. Clean; schedule regular cleaning.3. Walk in freezer: dust accumulating inside fan guards; remove guards and clean; schedule regular cleaning.
    Location: Basement
    Equipment: Walk in freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Small accumulation of soil inside soda gun at far end of bar. Clean and sanitize; schedule regular cleaning.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Scoop for bulk product stored on shelf. Do one of the following: provide racks or clean containers to store scoops, or store scoops in product so that handle is always facing up and out of product.
    Location: Dry storage
    Equipment: Bulk food containers
 05/07/2014Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Alto-Sham hot holding unit: spinach dip at 125, mashed potatoes at 110. All just made so allowed them to be reheated to 135 before put in unit. Please ensure all food to be hot held is at 135 to start; warming unit is not designed to heat food up. Also, dial on this warmer was set to 200, perhaps an equipment repair is needed? Inspector will check this unit at recheck. RECHECK 4/28/14: CHEESE DIP IN THIS UNIT OK AT 135 F, HOWEVER AU JUS MADE A FEW HOURS AGO WAS AT 114, ALTHOUGH UNIT DIAL WAS MAXED AT 200 F. ENSURE ALL FOOD IN THIS UNIT IS AT 135 OR ABOVE WHEN IT GOES IN, AND ENSURE UNIT IS ACTUALLY CAPABLE OF HOLDING FOOD AT 135. ANY FUTURE VIOLATIONS WITH THIS UNIT WILL RESULT IN A SUBSTANTIAL MONETARY FINE.
    Location: Kitchen
    Equipment: -
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Food in one half of prep top temping OK at 41 of below, however right hand side was hoilding black beans at 50, chickpeas at 51, blue cheese at 52. Cook discovered circulation was blocked on that side; 30 minutes later the above items were already down to 44-47 F. Keep an eye on this; inspector will recheck in one week. RECHECK 4/28/14: CIRCULATION WAS BLOCKED ON THIS HALF OF UNIT AGAIN; SAME METAL SQUARE OVER SAME HOLE. ITEMS IN THE AFFECTED AREA HOLDING AT 51-53. CHEF REMOVED SQUARE. DO NOT LET THIS HAPPEN AGAIN, FUTURE VIOLATIONS INVOLVING THIS ISSUE WILL RESULT IN SUBSTANTIAL MONETARY FINE.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Lid off of bulk flour bin; small piece of rubber found inside. Discarded. ENSURE BULK BINS ARE COVERED AT ALL TIMES WHEN NOT IN USE, TO PREVENT ADULTURATION OF PRODUCT. CITATION BEING ISSUED AT THIS TIME. A LARGE FINE WILL BE ASSESSED IF INSPECTOR FINDS ANY ADULTURANTS IN BULK BINS AT RECHECK OR ANY FUTURE ROUTINE INSPECTION.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Dirty knife with cilantro scraps in knife rack. CORRECTED ON SITE. Please ensure only clean knives are placed in rack.RECHECK 4/28/14: THREE DIRTY KNIVES IN CLEAN KNIFE RACK. CITATION BEING WRITTEN AT THIS TIME. FUTURE VIOLATIONS AT RECHECK, OR FUTURE ROUTINE INSPECTIONS, WILL RESULT IN AN INCREASED FINE AMOUNT. ENSURE ALL STAFF IS AWARE THAT DIRTY KNIVES DO NOT GO IN CLEAN KNIFE RACK.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer out on dishmachine, strips not reading and bucket empty. Set up quat sani dip in three bay for dishes. Ecolab will bring more dishwasher sani tonight.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Mushroom and chicken gravies from this afternoon cooling in walk-in with lids on mitigating factor: (they were in small containers with space in between for air to circulate). Inspector is aware that corporate auditors for Rock Bottom expect everything in cooler to have lids, however this is contrary to IN state code, which requires food to be left uncovered for better air circulation until it is cooled down to 41F, after which it should be covered. Please cool product in walk-in uncovered. Keep this report on hand for auditor and please have them call me at 317-221-5837 if they would like to discuss lour ocal code requirements.
    Location: Kitchen
    Equipment: Walk in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Hand sinks in kitchen and just outside cook line are missing caulk; please caulk both units to seal tightly to wall.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Hand sinks in kitchen and just outside cook line are missing caulk; please caulk both units to seal tightly to wall.
    Location: Cook line
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Carrot cake stored uncovered in reach-in on cook line, inspector almost stuck her hand in the frosting. CORRECTED ON SITE. Please keep all items in coolers covered unless they are cooling in walk-in. 2. Lids off of panko and rice bins. Keep covered. RECHECK 4/28/14: LID OFF FLOUR BIN, NO ONE WORKING NEARBY. SMALL PIECE OF RUBBER FOUND IN FLOUR BIN. THIS IS WHY WE KEEP THE BINS COVERED.3. Tray of tortilla wraps in walk-in freezer with no cover. DISCARDED. Keep all items in coolers and freezers covered unless cooling hot foods to 41F, in which case they should be covered once thay are at temp.
    Location: Cook line
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Carrot cake stored uncovered in reach-in on cook line, inspector almost stuck her hand in the frosting. CORRECTED ON SITE. Please keep all items in coolers covered unless they are cooling in walk-in. 2. Lids off of panko and rice bins. Keep covered. RECHECK 4/28/14: LID OFF FLOUR BIN, NO ONE WORKING NEARBY. SMALL PIECE OF RUBBER FOUND IN FLOUR BIN. THIS IS WHY WE KEEP THE BINS COVERED.3. Tray of tortilla wraps in walk-in freezer with no cover. DISCARDED. Keep all items in coolers and freezers covered unless cooling hot foods to 41F, in which case they should be covered once thay are at temp.
    Location: Dry storage
    Equipment: Bulk food containers
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Carrot cake stored uncovered in reach-in on cook line, inspector almost stuck her hand in the frosting. CORRECTED ON SITE. Please keep all items in coolers covered unless they are cooling in walk-in. 2. Lids off of panko and rice bins. Keep covered. RECHECK 4/28/14: LID OFF FLOUR BIN, NO ONE WORKING NEARBY. SMALL PIECE OF RUBBER FOUND IN FLOUR BIN. THIS IS WHY WE KEEP THE BINS COVERED.3. Tray of tortilla wraps in walk-in freezer with no cover. DISCARDED. Keep all items in coolers and freezers covered unless cooling hot foods to 41F, in which case they should be covered once thay are at temp.
    Location: Basement
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Some soilage on top of dish machine: crumbs, lime, etc. Clean; schedule regular cleaning to prevent accumulation.2. Wall in prep area below spice shelf and electic outlets showing dust/soil. Clean; schedule regular cleaning.3. Walk in freezer: dust accumulating inside fan guards; remove guards and clean; schedule regular cleaning.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Some soilage on top of dish machine: crumbs, lime, etc. Clean; schedule regular cleaning to prevent accumulation.2. Wall in prep area below spice shelf and electic outlets showing dust/soil. Clean; schedule regular cleaning.3. Walk in freezer: dust accumulating inside fan guards; remove guards and clean; schedule regular cleaning.
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Some soilage on top of dish machine: crumbs, lime, etc. Clean; schedule regular cleaning to prevent accumulation.2. Wall in prep area below spice shelf and electic outlets showing dust/soil. Clean; schedule regular cleaning.3. Walk in freezer: dust accumulating inside fan guards; remove guards and clean; schedule regular cleaning.
    Location: Basement
    Equipment: Walk in freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Small accumulation of soil inside soda gun at far end of bar. Clean and sanitize; schedule regular cleaning.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Scoop for bulk product stored on shelf. Do one of the following: provide racks or clean containers to store scoops, or store scoops in product so that handle is always facing up and out of product.
    Location: Dry storage
    Equipment: Bulk food containers
 04/28/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Alto-Sham hot holding unit: spinach dip at 125, mashed potatoes at 110. All just made so allowed them to be reheated to 135 before put in unit. Please ensure all food to be hot held is at 135 to start; warming unit is not designed to heat food up. Also, dial on this warmer was set to 200, perhaps an equipment repair is needed? Inspector will check this unit at recheck.
    Location: Kitchen
    Equipment: -
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Food in one half of prep top temping OK at 41 of below, however right hand side was hoilding black beans at 50, chickpeas at 51, blue cheese at 52. Cook discovered circulation was blocked on that side; 30 minutes later the above items were already down to 44-47 F. Keep an eye on this; inspector will recheck in one week.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Dirty knife with cilantro scraps in knife rack. CORRECTED ON SITE. Please ensure only clean knives are placed in rack.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer out on dishmachine, strips not reading and bucket empty. Set up quat sani dip in three bay for dishes. Ecolab will bring more dishwasher sani tonight.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Mushroom and chicken gravies from this afternoon cooling in walk-in with lids on mitigating factor: (they were in small containers with space in between for air to circulate). Inspector is aware that corporate auditors for Rock Bottom expect everything in cooler to have lids, however this is contrary to IN state code, which requires food to be left uncovered for better air circulation until it is cooled down to 41F, after which it should be covered. Please cool product in walk-in uncovered. Keep this report on hand for auditor and please have them call me at 317-221-5837 if they would like to discuss lour ocal code requirements.
    Location: Kitchen
    Equipment: Walk in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Hand sinks in kitchen and just outside cook line are missing caulk; please caulk both units to seal tightly to wall.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Hand sinks in kitchen and just outside cook line are missing caulk; please caulk both units to seal tightly to wall.
    Location: Cook line
    Equipment: Hand sink
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Carrot cake stored uncovered in reach-in on cook line, inspector almost stuck her hand in the frosting. CORRECTED ON SITE. Please keep all items in coolers covered unless they are cooling in walk-in. 2. Lids off of panko and rice bins. Keep covered. 3. Tray of tortilla wraps in walk-in freezer with no cover. DISCARDED. Keep all items in coolers and freezers covered unless cooling hot foods to 41F, in which case they should be covered once thay are at temp.
    Location: Cook line
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Carrot cake stored uncovered in reach-in on cook line, inspector almost stuck her hand in the frosting. CORRECTED ON SITE. Please keep all items in coolers covered unless they are cooling in walk-in. 2. Lids off of panko and rice bins. Keep covered. 3. Tray of tortilla wraps in walk-in freezer with no cover. DISCARDED. Keep all items in coolers and freezers covered unless cooling hot foods to 41F, in which case they should be covered once thay are at temp.
    Location: Dry storage
    Equipment: Bulk food containers
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Carrot cake stored uncovered in reach-in on cook line, inspector almost stuck her hand in the frosting. CORRECTED ON SITE. Please keep all items in coolers covered unless they are cooling in walk-in. 2. Lids off of panko and rice bins. Keep covered. 3. Tray of tortilla wraps in walk-in freezer with no cover. DISCARDED. Keep all items in coolers and freezers covered unless cooling hot foods to 41F, in which case they should be covered once thay are at temp.
    Location: Basement
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Some soilage on top of dish machine: crumbs, lime, etc. Clean; schedule regular cleaning to prevent accumulation.2. Wall in prep area below spice shelf and electic outlets showing dust/soil. Clean; schedule regular cleaning.3. Walk in freezer: dust accumulating inside fan guards; remove guards and clean; schedule regular cleaning.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Some soilage on top of dish machine: crumbs, lime, etc. Clean; schedule regular cleaning to prevent accumulation.2. Wall in prep area below spice shelf and electic outlets showing dust/soil. Clean; schedule regular cleaning.3. Walk in freezer: dust accumulating inside fan guards; remove guards and clean; schedule regular cleaning.
    Location: Prep area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Some soilage on top of dish machine: crumbs, lime, etc. Clean; schedule regular cleaning to prevent accumulation.2. Wall in prep area below spice shelf and electic outlets showing dust/soil. Clean; schedule regular cleaning.3. Walk in freezer: dust accumulating inside fan guards; remove guards and clean; schedule regular cleaning.
    Location: Basement
    Equipment: Walk in freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Small accumulation of soil inside soda gun at far end of bar. Clean and sanitize; schedule regular cleaning.
    Location: Bar
    Equipment: Soda gun & holster
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Scoop for bulk product stored on shelf. Do one of the following: provide racks or clean containers to store scoops, or store scoops in product so that handle is always facing up and out of product.
    Location: Dry storage
    Equipment: Bulk food containers
 04/18/2014Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Left side of steam well holding soups at 91 deg F. Disposed of at time of inspection. Repair to hold foods at 135 deg F or above. 2. Cheese sauce at 95.5 deg F after 2 hours. Disposed of at time of inspection. Make sure to cool foods uncovered in shallow pans in ice bath.
    Location: Kitchen
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End line prep top cooler by hand sink on cooks line at 44 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Drawer coolers on cook line at 41-53 deg F. Repair to hold foods at 41 deg F or below or Replace unit. Note Disposed of during inspection: 1 pan veggie burgers, 1 pan turkey burgers, 1 pan sliders, 1 pan salmon, 1 pan fish, 1 pan mixed cheeses and 2 pans of raw chicken.Note: on follow up inspection 9-25-2013 Using ice on food to maintain temperature.Note: on follow up inspection 10-11-2013 Drawer cooler not using ice and foods at 47-49 deg F. Repair or replace unit to hold at 41 deg F or below. No attempt to ice foods during inspection. Foods moved to another cooler. Note: using ice in drawer cooler and lefted cooking equipment as a temporary repair. New cooler ordered3. End line (by entrance) prep top cooler on cooks line holding sour cream at 48 deg F and cooked chicken at 47.5 deg F on top. Repair to hold foods at 41 deg F or below. CORRECTED4. Bagging rice at room temperature at 69 deg F. Make sure to cool properly and bag rice quickly and place in cooler so temperature does not elevate. CORRECTED
    Location: Cook line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End line prep top cooler by hand sink on cooks line at 44 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Drawer coolers on cook line at 41-53 deg F. Repair to hold foods at 41 deg F or below or Replace unit. Note Disposed of during inspection: 1 pan veggie burgers, 1 pan turkey burgers, 1 pan sliders, 1 pan salmon, 1 pan fish, 1 pan mixed cheeses and 2 pans of raw chicken.Note: on follow up inspection 9-25-2013 Using ice on food to maintain temperature.Note: on follow up inspection 10-11-2013 Drawer cooler not using ice and foods at 47-49 deg F. Repair or replace unit to hold at 41 deg F or below. No attempt to ice foods during inspection. Foods moved to another cooler. Note: using ice in drawer cooler and lefted cooking equipment as a temporary repair. New cooler ordered3. End line (by entrance) prep top cooler on cooks line holding sour cream at 48 deg F and cooked chicken at 47.5 deg F on top. Repair to hold foods at 41 deg F or below. CORRECTED4. Bagging rice at room temperature at 69 deg F. Make sure to cool properly and bag rice quickly and place in cooler so temperature does not elevate. CORRECTED
    Location: Cook line
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled srpay bottles on cooks line. Label all spray bottles.
    Location: Cook line
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves. Note: on follow up inspection 10-11-2013 Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw at basement bar. Provide lids and straws.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Three sanitizer buckets with utensils in them on cooks line. If utensils are soiled and need cleaning must wash-rinse-sanitize- air dry dishes.
    Location: Cook line
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items on upstairs bar hand sink. Discontinue. Do not put anything in or on hand sinks.
    Location: Bar
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Always wash hands at hand sink with warm water and soap for 20 seconds.
    Location: Cook line
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Lettuce in trash bag in salad cooler. Discontinue. Do not put open foods in trash bag. May use food grade bags.
    Location: Cook line
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards soiled on cooks line. Clean, resurface or replace.Note: scheduled to resurfaceRecheck 1/3/14: They have decided to replace cutting boards instead, boards have to be custom cut and are on backorder at this time.
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Side molding loose at half wall by pizza prep area. Secure to wall. CORRECTED2. Coner molding missing on post by cooks line hand sink. Provide. CORRECTED3. Grout missing in kitchen on floors. Provide for better cleaning. Schedule to do over Thanksgiving or do in sections
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Side molding loose at half wall by pizza prep area. Secure to wall. CORRECTED2. Coner molding missing on post by cooks line hand sink. Provide. CORRECTED3. Grout missing in kitchen on floors. Provide for better cleaning. Schedule to do over Thanksgiving or do in sections
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Cool from 135 deg F to 70 deg F in 2 hours.Cool from 70 deg F to 41 deg F or below in additional 4 hours. If it's not known when foods reach 135 deg f cooling begins immediately.Note: cooling logs left at facility.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. Note: Scheduled to repair2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. CORRECTED4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Basement
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. Note: Scheduled to repair2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. CORRECTED4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. Note: Scheduled to repair2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. CORRECTED4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. Note: Scheduled to repair2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. CORRECTED4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean. CORRECTED2. Clean chemical dispenser at upstairs bar 3 bay sink. CORRECTED3. Clean drain board at clean end of dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean. CORRECTED2. Clean chemical dispenser at upstairs bar 3 bay sink. CORRECTED3. Clean drain board at clean end of dish machine.
    Location: Dish machine area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean inside of upstairs bar keg cooler.
    Location: Bar
    Equipment: Keg cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean gas line and top of salamander
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for basement bar hand sink.2. Provide paper towels for upstairs bar hand sink.
    Location: Bar
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Do not dip hands in sanitizer solution to wash hands. Always use a hand sink.
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives/ utensils stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.Note: on follow up inspection three sanitizer buckets with utensils in them (knife, thongs, spatulas, etc) Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface. CORRECTED
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives/ utensils stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.Note: on follow up inspection three sanitizer buckets with utensils in them (knife, thongs, spatulas, etc) Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface. CORRECTED
    Location: Prep area
 01/03/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Left side of steam well holding soups at 91 deg F. Disposed of at time of inspection. Repair to hold foods at 135 deg F or above. 2. Cheese sauce at 95.5 deg F after 2 hours. Disposed of at time of inspection. Make sure to cool foods uncovered in shallow pans in ice bath.
    Location: Kitchen
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End line prep top cooler by hand sink on cooks line at 44 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Drawer coolers on cook line at 41-53 deg F. Repair to hold foods at 41 deg F or below or Replace unit. Note Disposed of during inspection: 1 pan veggie burgers, 1 pan turkey burgers, 1 pan sliders, 1 pan salmon, 1 pan fish, 1 pan mixed cheeses and 2 pans of raw chicken.Note: on follow up inspection 9-25-2013 Using ice on food to maintain temperature.Note: on follow up inspection 10-11-2013 Drawer cooler not using ice and foods at 47-49 deg F. Repair or replace unit to hold at 41 deg F or below. No attempt to ice foods during inspection. Foods moved to another cooler. Note: using ice in drawer cooler and lefted cooking equipment as a temporary repair. New cooler ordered3. End line (by entrance) prep top cooler on cooks line holding sour cream at 48 deg F and cooked chicken at 47.5 deg F on top. Repair to hold foods at 41 deg F or below. CORRECTED4. Bagging rice at room temperature at 69 deg F. Make sure to cool properly and bag rice quickly and place in cooler so temperature does not elevate. CORRECTED
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End line prep top cooler by hand sink on cooks line at 44 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Drawer coolers on cook line at 41-53 deg F. Repair to hold foods at 41 deg F or below or Replace unit. Note Disposed of during inspection: 1 pan veggie burgers, 1 pan turkey burgers, 1 pan sliders, 1 pan salmon, 1 pan fish, 1 pan mixed cheeses and 2 pans of raw chicken.Note: on follow up inspection 9-25-2013 Using ice on food to maintain temperature.Note: on follow up inspection 10-11-2013 Drawer cooler not using ice and foods at 47-49 deg F. Repair or replace unit to hold at 41 deg F or below. No attempt to ice foods during inspection. Foods moved to another cooler. Note: using ice in drawer cooler and lefted cooking equipment as a temporary repair. New cooler ordered3. End line (by entrance) prep top cooler on cooks line holding sour cream at 48 deg F and cooked chicken at 47.5 deg F on top. Repair to hold foods at 41 deg F or below. CORRECTED4. Bagging rice at room temperature at 69 deg F. Make sure to cool properly and bag rice quickly and place in cooler so temperature does not elevate. CORRECTED
    Location: Cook line
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled srpay bottles on cooks line. Label all spray bottles.
    Location: Cook line
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves. Note: on follow up inspection 10-11-2013 Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw at basement bar. Provide lids and straws.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Three sanitizer buckets with utensils in them on cooks line. If utensils are soiled and need cleaning must wash-rinse-sanitize- air dry dishes.
    Location: Cook line
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items on upstairs bar hand sink. Discontinue. Do not put anything in or on hand sinks.
    Location: Bar
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Always wash hands at hand sink with warm water and soap for 20 seconds.
    Location: Cook line
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Lettuce in trash bag in salad cooler. Discontinue. Do not put open foods in trash bag. May use food grade bags.
    Location: Cook line
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards soiled on cooks line. Clean, resurface or replace.Note: scheduled to resurface
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Side molding loose at half wall by pizza prep area. Secure to wall. CORRECTED2. Coner molding missing on post by cooks line hand sink. Provide. CORRECTED3. Grout missing in kitchen on floors. Provide for better cleaning. Schedule to do over Thanksgiving or do in sections
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Side molding loose at half wall by pizza prep area. Secure to wall. CORRECTED2. Coner molding missing on post by cooks line hand sink. Provide. CORRECTED3. Grout missing in kitchen on floors. Provide for better cleaning. Schedule to do over Thanksgiving or do in sections
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Cool from 135 deg F to 70 deg F in 2 hours.Cool from 70 deg F to 41 deg F or below in additional 4 hours. If it's not known when foods reach 135 deg f cooling begins immediately.Note: cooling logs left at facility.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. Note: Scheduled to repair2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. CORRECTED4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Basement
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. Note: Scheduled to repair2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. CORRECTED4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. Note: Scheduled to repair2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. CORRECTED4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. Note: Scheduled to repair2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. CORRECTED4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean. CORRECTED2. Clean chemical dispenser at upstairs bar 3 bay sink. CORRECTED3. Clean drain board at clean end of dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean. CORRECTED2. Clean chemical dispenser at upstairs bar 3 bay sink. CORRECTED3. Clean drain board at clean end of dish machine.
    Location: Dish machine area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean inside of upstairs bar keg cooler.
    Location: Bar
    Equipment: Keg cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean gas line and top of salamander
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for basement bar hand sink.2. Provide paper towels for upstairs bar hand sink.
    Location: Bar
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Do not dip hands in sanitizer solution to wash hands. Always use a hand sink.
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives/ utensils stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.Note: on follow up inspection three sanitizer buckets with utensils in them (knife, thongs, spatulas, etc) Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface. CORRECTED
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives/ utensils stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.Note: on follow up inspection three sanitizer buckets with utensils in them (knife, thongs, spatulas, etc) Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface. CORRECTED
    Location: Prep area
 10/18/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Left side of steam well holding soups at 91 deg F. Disposed of at time of inspection. Repair to hold foods at 135 deg F or above. 2. Cheese sauce at 95.5 deg F after 2 hours. Disposed of at time of inspection. Make sure to cool foods uncovered in shallow pans in ice bath.
    Location: Kitchen
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End line prep top cooler by hand sink on cooks line at 44 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Drawer coolers on cook line at 41-53 deg F. Repair to hold foods at 41 deg F or below or Replace unit. Note Disposed of during inspection: 1 pan veggie burgers, 1 pan turkey burgers, 1 pan sliders, 1 pan salmon, 1 pan fish, 1 pan mixed cheeses and 2 pans of raw chicken.Note: on follow up inspection 9-25-2013 Using ice on food to maintain temperature.Note: on follow up inspection 10-11-2013 Drawer cooler not using ice and foods at 47-49 deg F. Repair or replace unit to hold at 41 deg F or below. No attempt to ice foods during inspection. Foods moved to another cooler. 3. End line (by entrance) prep top cooler on cooks line holding sour cream at 48 deg F and cooked chicken at 47.5 deg F on top. Repair to hold foods at 41 deg F or below. CORRECTED4. Bagging rice at room temperature at 69 deg F. Make sure to cool properly and bag rice quickly and place in cooler so temperature does not elevate. CORRECTED
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End line prep top cooler by hand sink on cooks line at 44 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Drawer coolers on cook line at 41-53 deg F. Repair to hold foods at 41 deg F or below or Replace unit. Note Disposed of during inspection: 1 pan veggie burgers, 1 pan turkey burgers, 1 pan sliders, 1 pan salmon, 1 pan fish, 1 pan mixed cheeses and 2 pans of raw chicken.Note: on follow up inspection 9-25-2013 Using ice on food to maintain temperature.Note: on follow up inspection 10-11-2013 Drawer cooler not using ice and foods at 47-49 deg F. Repair or replace unit to hold at 41 deg F or below. No attempt to ice foods during inspection. Foods moved to another cooler. 3. End line (by entrance) prep top cooler on cooks line holding sour cream at 48 deg F and cooked chicken at 47.5 deg F on top. Repair to hold foods at 41 deg F or below. CORRECTED4. Bagging rice at room temperature at 69 deg F. Make sure to cool properly and bag rice quickly and place in cooler so temperature does not elevate. CORRECTED
    Location: Cook line
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled srpay bottles on cooks line. Label all spray bottles.
    Location: Cook line
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves. Note: on follow up inspection 10-11-2013 Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw at basement bar. Provide lids and straws.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Three sanitizer buckets with utensils in them on cooks line. If utensils are soiled and need cleaning must wash-rinse-sanitize- air dry dishes.
    Location: Cook line
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items on upstairs bar hand sink. Discontinue. Do not put anything in or on hand sinks.
    Location: Bar
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Always wash hands at hand sink with warm water and soap for 20 seconds.
    Location: Cook line
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Lettuce in trash bag in salad cooler. Discontinue. Do not put open foods in trash bag. May use food grade bags.
    Location: Cook line
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards soiled on cooks line. Clean, resurface or replace.
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Side molding loose at half wall by pizza prep area. Secure to wall. CORRECTED2. Coner molding missing on post by cooks line hand sink. Provide. CORRECTED3. Grout missing in kitchen on floors. Provide for better cleaning.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Side molding loose at half wall by pizza prep area. Secure to wall. CORRECTED2. Coner molding missing on post by cooks line hand sink. Provide. CORRECTED3. Grout missing in kitchen on floors. Provide for better cleaning.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Basement
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Cool from 135 deg F to 70 deg F in 2 hours.Cool from 70 deg F to 41 deg F or below in additional 4 hours. If it's not known when foods reach 135 deg f cooling begins immediately.Note: cooling logs left at facility.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Basement
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Do not store food below ice drip. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean. CORRECTED2. Clean chemical dispenser at upstairs bar 3 bay sink. CORRECTED3. Clean drain board at clean end of dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean. CORRECTED2. Clean chemical dispenser at upstairs bar 3 bay sink. CORRECTED3. Clean drain board at clean end of dish machine.
    Location: Dish machine area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean inside of upstairs bar keg cooler.
    Location: Bar
    Equipment: Keg cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean gas line and top of salamander
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for basement bar hand sink.2. Provide paper towels for upstairs bar hand sink.
    Location: Bar
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Do not dip hands in sanitizer solution to wash hands. Always use a hand sink.
    Location: Cook line
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives/ utensils stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.Note: on follow up inspection three sanitizer buckets with utensils in them (knife, thongs, spatulas, etc) Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface. CORRECTED
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives/ utensils stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.Note: on follow up inspection three sanitizer buckets with utensils in them (knife, thongs, spatulas, etc) Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface. CORRECTED
    Location: Prep area
 10/11/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Left side of steam well holding soups at 91 deg F. Disposed of at time of inspection. Repair to hold foods at 135 deg F or above. 2. Cheese sauce at 95.5 deg F after 2 hours. Disposed of at time of inspection. Make sure to cool foods uncovered in shallow pans in ice bath.
    Location: Kitchen
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End line prep top cooler by hand sink on cooks line at 44 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers on cook line at 41-53 deg F. Repair to hold foods at 41 deg F or below or Replace unit. Note Disposed of during inspection: 1 pan veggie burgers, 1 pan turkey burgers, 1 pan sliders, 1 pan salmon, 1 pan fish, 1 pan mixed cheeses and 2 pans of raw chicken.3. End line (by entrance) prep top cooler on cooks line holding sour cream at 48 deg F and cooked chicken at 47.5 deg F on top. Repair to hold foods at 41 deg F or below. 4. Bagging rice at room temperature at 69 deg F. Make sure to cool properly and bag rice quickly and place in cooler so temperature does not elevate.
    Location: Cook line
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled srpay bottles on cooks line. Label all spray bottles.
    Location: Cook line
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw at basement bar. Provide lids and straws.
    Location: Bar
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items on upstairs bar hand sink. Discontinue. Do not put anything in or on hand sinks.
    Location: Bar
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Always wash hands at hand sink with warm water and soap for 20 seconds.
    Location: Cook line
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Lettuce in trash bag in salad cooler. Discontinue. Do not put open foods in trash bag. May use food grade bags.
    Location: Cook line
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards soiled on cooks line. Clean, resurface or replace.
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Side molding loose at half wall by pizza prep area. Secure to wall. 2. Coner molding missing on post by cooks line hand sink. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Basement
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Cool from 135 deg F to 70 deg F in 2 hours.Cool from 70 deg F to 41 deg F or below in additional 4 hours. If it's not known when foods reach 135 deg f cooling begins immediately.Note: cooling logs left at facility.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED5. Using ice to maintain temperatures in drawer cooler on cook lines. Repair or replace unit.
    Location: Basement
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED5. Using ice to maintain temperatures in drawer cooler on cook lines. Repair or replace unit.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED5. Using ice to maintain temperatures in drawer cooler on cook lines. Repair or replace unit.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED5. Using ice to maintain temperatures in drawer cooler on cook lines. Repair or replace unit.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean. CORRECTED2. Clean chemical dispenser at upstairs bar 3 bay sink. CORRECTED3. Clean drain board at clean end of dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean. CORRECTED2. Clean chemical dispenser at upstairs bar 3 bay sink. CORRECTED3. Clean drain board at clean end of dish machine.
    Location: Dish machine area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean inside of upstairs bar keg cooler.
    Location: Bar
    Equipment: Keg cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean gas line and top of salamander
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for basement bar hand sink.2. Provide paper towels for upstairs bar hand sink.
    Location: Bar
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Do not dip hands in sanitizer solution to wash hands. Always use a hand sink.
    Location: Cook line
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives/ utensils stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface. CORRECTED
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives/ utensils stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface. CORRECTED
    Location: Prep area
 10/09/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Left side of steam well holding soups at 91 deg F. Disposed of at time of inspection. Repair to hold foods at 135 deg F or above. 2. Cheese sauce at 95.5 deg F after 2 hours. Disposed of at time of inspection. Make sure to cool foods uncovered in shallow pans in ice bath.
    Location: Kitchen
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End line prep top cooler by hand sink on cooks line at 44 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers on cook line at 41-53 deg F. Repair to hold foods at 41 deg F or below or Replace unit. Note Disposed of during inspection: 1 pan veggie burgers, 1 pan turkey burgers, 1 pan sliders, 1 pan salmon, 1 pan fish, 1 pan mixed cheeses and 2 pans of raw chicken.3. End line (by entrance) prep top cooler on cooks line holding sour cream at 48 deg F and cooked chicken at 47.5 deg F on top. Repair to hold foods at 41 deg F or below. 4. Bagging rice at room temperature at 69 deg F. Make sure to cool properly and bag rice quickly and place in cooler so temperature does not elevate.
    Location: Cook line
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled srpay bottles on cooks line. Label all spray bottles.
    Location: Cook line
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw at basement bar. Provide lids and straws.
    Location: Bar
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items on upstairs bar hand sink. Discontinue. Do not put anything in or on hand sinks.
    Location: Bar
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Always wash hands at hand sink with warm water and soap for 20 seconds.
    Location: Cook line
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Lettuce in trash bag in salad cooler. Discontinue. Do not put open foods in trash bag. May use food grade bags.
    Location: Cook line
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards soiled on cooks line. Clean, resurface or replace.
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Side molding loose at half wall by pizza prep area. Secure to wall. 2. Coner molding missing on post by cooks line hand sink. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Basement
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. CORRECTED2. Clean walls on cooks line. (Both sides). Remove adhesives.3. Clean drain board and wall below dish machine drain board at clean dish exit. CORRECTED4. Clean floor below ice well at end of bar at upstairs bar. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Cool from 135 deg F to 70 deg F in 2 hours.Cool from 70 deg F to 41 deg F or below in additional 4 hours. If it's not known when foods reach 135 deg f cooling begins immediately.Note: cooling logs left at facility.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED5. Using ice to maintain temperatures in drawer cooler on cook lines. Repair or replace unit.
    Location: Basement
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED5. Using ice to maintain temperatures in drawer cooler on cook lines. Repair or replace unit.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED5. Using ice to maintain temperatures in drawer cooler on cook lines. Repair or replace unit.
    Location: Bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Remove ice and repair. 2. Basement beer cooler is leaking. Repair. CORRECTED3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair. CORRECTED5. Using ice to maintain temperatures in drawer cooler on cook lines. Repair or replace unit.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean. CORRECTED2. Clean chemical dispenser at upstairs bar 3 bay sink. CORRECTED3. Clean drain board at clean end of dish machine.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean. CORRECTED2. Clean chemical dispenser at upstairs bar 3 bay sink. CORRECTED3. Clean drain board at clean end of dish machine.
    Location: Dish machine area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean inside of upstairs bar keg cooler.
    Location: Bar
    Equipment: Keg cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean gas line and top of salamander
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for basement bar hand sink.2. Provide paper towels for upstairs bar hand sink.
    Location: Bar
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Do not dip hands in sanitizer solution to wash hands. Always use a hand sink.
    Location: Cook line
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives/ utensils stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface. CORRECTED
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives/ utensils stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface. CORRECTED
    Location: Prep area
 09/25/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Left side of steam well holding soups at 91 deg F. Disposed of at time of inspection. Repair to hold foods at 135 deg F or above. 2. Cheese sauce at 95.5 deg F after 2 hours. Disposed of at time of inspection. Make sure to cool foods uncovered in shallow pans in ice bath.
    Location: Kitchen
    Equipment: Steam table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. End line prep top cooler by hand sink on cooks line at 44 deg F. Repair to hold foods at 41 deg F or below. 2. Drawer coolers on cook line at 41-53 deg F. Repair to hold foods at 41 deg F or below or Replace unit. Note Disposed of during inspection: 1 pan veggie burgers, 1 pan turkey burgers, 1 pan sliders, 1 pan salmon, 1 pan fish, 1 pan mixed cheeses and 2 pans of raw chicken.3. End line (by entrance) prep top cooler on cooks line holding sour cream at 48 deg F and cooked chicken at 47.5 deg F on top. Repair to hold foods at 41 deg F or below. 4. Bagging rice at room temperature at 69 deg F. Make sure to cool properly and bag rice quickly and place in cooler so temperature does not elevate.
    Location: Cook line
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled srpay bottles on cooks line. Label all spray bottles.
    Location: Cook line
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid or straw at basement bar. Provide lids and straws.
    Location: Bar
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items on upstairs bar hand sink. Discontinue. Do not put anything in or on hand sinks.
    Location: Bar
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Always wash hands at hand sink with warm water and soap for 20 seconds.
    Location: Cook line
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Lettuce in trash bag in salad cooler. Discontinue. Do not put open foods in trash bag. May use food grade bags.
    Location: Cook line
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards soiled on cooks line. Clean, resurface or replace.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Side molding loose at half wall by pizza prep area. Secure to wall. 2. Coner molding missing on post by cooks line hand sink. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. 2. Clean walls on cooks line. (Both sides)3. Clean drain board and wall below dish machine drain board at clean dish exit.4. Clean floor below ice well at end of bar at upstairs bar.
    Location: Basement
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. 2. Clean walls on cooks line. (Both sides)3. Clean drain board and wall below dish machine drain board at clean dish exit.4. Clean floor below ice well at end of bar at upstairs bar.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. 2. Clean walls on cooks line. (Both sides)3. Clean drain board and wall below dish machine drain board at clean dish exit.4. Clean floor below ice well at end of bar at upstairs bar.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean air duct and ceiling by walk in freezer in basement. 2. Clean walls on cooks line. (Both sides)3. Clean drain board and wall below dish machine drain board at clean dish exit.4. Clean floor below ice well at end of bar at upstairs bar.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Bar
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth on counter at basement bar. Store in approved strength sanitizer solution.2. Wet cloth in pizza prep top cooler. Remove and store in approved strength sanitizer solution. CORRECTED
    Location: Kitchen
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Cool from 135 deg F to 70 deg F in 2 hours.Cool from 70 deg F to 41 deg F or below in additional 4 hours. If it's not known when foods reach 135 deg f cooling begins immediately.Note: cooling logs left at facility.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Remove ice and repair. 2. Basement beer cooler is leaking. Repair.3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair.
    Location: Basement
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build in walk in freezer in basement. Remove ice and repair. 2. Basement beer cooler is leaking. Repair.3. Lights out on cooks line. Provide. 4. Water pooling in prep top cooler on end of cooks line by hand sink. Remove water and repair.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Basement bar beer cooler soiled inside. Clean.2. Clean chemical dispenser at upstairs bar 3 bay sink.
    Location: Bar
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Clean inside of upstairs bar keg cooler.
    Location: Bar
    Equipment: Keg cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean gas line and top of salamander
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Provide paper towels for basement bar hand sink.2. Provide paper towels for upstairs bar hand sink.
    Location: Bar
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee dipped hands in sanitizer bucket before putting on gloves. Discontinue. Do not dip hands in sanitizer solution to wash hands. Always use a hand sink.
    Location: Cook line
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface.
    Location: Cook line
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Knives stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.2. Knife stored behind electrical line in prep area. Discontinue. Store on cleaned and sanitized surface.
    Location: Prep area
 09/18/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. POTATOES IN STEAM UNIT. PERSON IN CHARGE PULLED TO REHEAT TO 165 DEGREES F. DO NOT USE UNIT TO HOT HOLD IF UNABLE TO MAINTAIN TEMPERATURE. 4/4 UNABLE TO ASSESS. UNIT NOT IN USE.
    Location: Kitchen (back)
    Equipment: ----- Cooking Equip/Holding -----
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Wait staff area
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EX TOMATOES. USE UTENSILS
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. RAW EGGS STORED ABOVE CONDIMENTS.
    Location: Cook line
    Equipment: Reach in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. WALLS AND CEILING AT COOK'S LINE, AS APPLICABLE AND BASEMENT FLOOR IN SODA BAG AREA. 4/4 PROGRESS NOTED.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. WALLS AND CEILING AT COOK'S LINE, AS APPLICABLE AND BASEMENT FLOOR IN SODA BAG AREA. 4/4 PROGRESS NOTED.
    Location: Basement
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Restroom
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. DE-LIME HANDLE AREAS OF 4-BAY IN BAR AND 3-BAY IN DISH AREA.
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Bar
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. TONGS STORED IN SANITIZER WATER, KNIFE STORED BETWEEN PREP TABLES. DISCONTINUE.
    Location: Cook line
 04/11/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. POTATOES IN STEAM UNIT. PERSON IN CHARGE PULLED TO REHEAT TO 165 DEGREES F. DO NOT USE UNIT TO HOT HOLD IF UNABLE TO MAINTAIN TEMPERATURE. 4/4 UNABLE TO ASSESS. UNIT NOT IN USE.
    Location: Kitchen (back)
    Equipment: ----- Cooking Equip/Holding -----
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Wait staff area
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EX TOMATOES. USE UTENSILS
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. RAW EGGS STORED ABOVE CONDIMENTS.
    Location: Cook line
    Equipment: Reach in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. WALLS AND CEILING AT COOK'S LINE, AS APPLICABLE AND BASEMENT FLOOR IN SODA BAG AREA. 4/4 PROGRESS NOTED.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. WALLS AND CEILING AT COOK'S LINE, AS APPLICABLE AND BASEMENT FLOOR IN SODA BAG AREA. 4/4 PROGRESS NOTED.
    Location: Basement
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Restroom
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. DE-LIME HANDLE AREAS OF 4-BAY IN BAR AND 3-BAY IN DISH AREA.
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Bar
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. TONGS STORED IN SANITIZER WATER, KNIFE STORED BETWEEN PREP TABLES. DISCONTINUE.
    Location: Cook line
 04/04/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. POTATOES IN STEAM UNIT. PERSON IN CHARGE PULLED TO REHEAT TO 165 DEGREES F. DO NOT USE UNIT TO HOT HOLD IF UNABLE TO MAINTAIN TEMPERATURE.
    Location: Kitchen (back)
    Equipment: ----- Cooking Equip/Holding -----
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Wait staff area
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. RAW EGGS STORED ABOVE CONDIMENTS.
    Location: Cook line
    Equipment: Reach in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. WALLS AND CEILING AT COOK'S LINE, AS APPLICABLE AND BASEMENT FLOOR IN SODA BAG AREA.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. WALLS AND CEILING AT COOK'S LINE, AS APPLICABLE AND BASEMENT FLOOR IN SODA BAG AREA.
    Location: Basement
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Restroom
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. DE-LIME HANDLE AREAS OF 4-BAY IN BAR AND 3-BAY IN DISH AREA.
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Bar
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. TONGS STORED IN SANITIZER WATER, KNIFE STORED BETWEEN PREP TABLES. DISCONTINUE.
    Location: Cook line
 03/27/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 1) DRAWERS FOR COOLER DO NOT STAY CLOSED. 11/21 REPAIR SCHEDULED 2) PIZZA MAKE TABLE NOT AT PROPER TEMPERATURE, INSIDE. 11/21 CORRECTED. DO NOT STORE FOOD INSIDE, IF UNABLE TO HOLD TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 1) DRAWERS FOR COOLER DO NOT STAY CLOSED. 11/21 REPAIR SCHEDULED 2) PIZZA MAKE TABLE NOT AT PROPER TEMPERATURE, INSIDE. 11/21 CORRECTED. DO NOT STORE FOOD INSIDE, IF UNABLE TO HOLD TEMPERATURE.
    Location: Kitchen (front)
    Equipment: Pizza make table
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. GLOVES MUST BE CHANGED AND HANDS WASHED AFTER WIPING ON CLOTHING.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s). BLACK TRASH BAG USED TO HOLD LETTUCE IN HOPPER. PLEASE USE FOOD BAGS.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. COOKED TURKEY AND RAW MEAT THAWING ON SAME TRAY. DISCONTINUE PRACTICE. IN COOLER DRAWERS, ENSURE RAW CHICKEN IS NOT STORED ABOVE FISH, ETC...
    Location: Walk-in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times. PLEASE DO NOT STORE ITEMS INSIDE HAND SINK.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. SANITIZER SUPPLYING DISHMACHINE WAS EMPTY. PLEASE ADDRESS.
    Location: Bar
    Equipment: 4-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. SANITIZER SUPPLYING DISHMACHINE WAS EMPTY. PLEASE ADDRESS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: WASH TEMP AROUND 128; RINSE TEMP AROUND 101. DATA PLATE SAYS 140 DEGREES FOR BOTH.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. DO NOT STOER FOOD INSIDE UNTIL REPAIRED.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. DO NOT STOER FOOD INSIDE UNTIL REPAIRED.
    Location: Kitchen (front)
    Equipment: Pizza make table
  • Fixed equipment spacing/sealing (corrected on site)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL ALL SINKS TO WALLS, AS APPLICABLE.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. PLEASE PLACE DRAIN LINE BACK ON HOLSTER THAT IS LOCATED ABOVE ICE BIN.
    Location: Bar
    Equipment: Soda gun & holster
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer. RIGHT END - ENSURE THERMOMETER IS PLACED IN COOLER.
    Location: Cook line
    Equipment: Make table cooler
 12/05/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 1) DRAWERS FOR COOLER DO NOT STAY CLOSED. 11/21 REPAIR SCHEDULED 2) PIZZA MAKE TABLE NOT AT PROPER TEMPERATURE, INSIDE. 11/21 CORRECTED. DO NOT STORE FOOD INSIDE, IF UNABLE TO HOLD TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 1) DRAWERS FOR COOLER DO NOT STAY CLOSED. 11/21 REPAIR SCHEDULED 2) PIZZA MAKE TABLE NOT AT PROPER TEMPERATURE, INSIDE. 11/21 CORRECTED. DO NOT STORE FOOD INSIDE, IF UNABLE TO HOLD TEMPERATURE.
    Location: Kitchen (front)
    Equipment: Pizza make table
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. GLOVES MUST BE CHANGED AND HANDS WASHED AFTER WIPING ON CLOTHING.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s). BLACK TRASH BAG USED TO HOLD LETTUCE IN HOPPER. PLEASE USE FOOD BAGS.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. COOKED TURKEY AND RAW MEAT THAWING ON SAME TRAY. DISCONTINUE PRACTICE. IN COOLER DRAWERS, ENSURE RAW CHICKEN IS NOT STORED ABOVE FISH, ETC...
    Location: Walk-in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times. PLEASE DO NOT STORE ITEMS INSIDE HAND SINK.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. SANITIZER SUPPLYING DISHMACHINE WAS EMPTY. PLEASE ADDRESS.
    Location: Bar
    Equipment: 4-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. SANITIZER SUPPLYING DISHMACHINE WAS EMPTY. PLEASE ADDRESS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: WASH TEMP AROUND 128; RINSE TEMP AROUND 101. DATA PLATE SAYS 140 DEGREES FOR BOTH.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. DO NOT STOER FOOD INSIDE UNTIL REPAIRED.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. DO NOT STOER FOOD INSIDE UNTIL REPAIRED.
    Location: Kitchen (front)
    Equipment: Pizza make table
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL ALL SINKS TO WALLS, AS APPLICABLE.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. PLEASE PLACE DRAIN LINE BACK ON HOLSTER THAT IS LOCATED ABOVE ICE BIN.
    Location: Bar
    Equipment: Soda gun & holster
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer. RIGHT END - ENSURE THERMOMETER IS PLACED IN COOLER.
    Location: Cook line
    Equipment: Make table cooler
 11/21/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 1) DRAWERS FOR COOLER DO NOT STAY CLOSED. PLEASE REPAIR. 2) PIZZA MAKE TABLE NOT AT PROPER TEMPERATURE, INSIDE. DO NOT STORE FOOD INSIDE, IF UNABLE TO HOLD TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 1) DRAWERS FOR COOLER DO NOT STAY CLOSED. PLEASE REPAIR. 2) PIZZA MAKE TABLE NOT AT PROPER TEMPERATURE, INSIDE. DO NOT STORE FOOD INSIDE, IF UNABLE TO HOLD TEMPERATURE.
    Location: Kitchen (front)
    Equipment: Pizza make table
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Bar
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. GLOVES MUST BE CHANGED AND HANDS WASHED AFTER WIPING ON CLOTHING.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s). BLACK TRASH BAG USED TO HOLD LETTUCE IN HOPPER. PLEASE USE FOOD BAGS.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. COOKED TURKEY AND RAW MEAT THAWING ON SAME TRAY. DISCONTINUE PRACTICE. IN COOLER DRAWERS, ENSURE RAW CHICKEN IS NOT STORED ABOVE FISH, ETC...
    Location: Walk-in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times. PLEASE DO NOT STORE ITEMS INSIDE HAND SINK.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. SANITIZER SUPPLYING DISHMACHINE WAS EMPTY. PLEASE ADDRESS.
    Location: Bar
    Equipment: 4-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. SANITIZER SUPPLYING DISHMACHINE WAS EMPTY. PLEASE ADDRESS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: WASH TEMP AROUND 128; RINSE TEMP AROUND 101. DATA PLATE SAYS 140 DEGREES FOR BOTH.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. DO NOT STOER FOOD INSIDE UNTIL REPAIRED.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. DO NOT STOER FOOD INSIDE UNTIL REPAIRED.
    Location: Kitchen (front)
    Equipment: Pizza make table
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL ALL SINKS TO WALLS, AS APPLICABLE.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. PLEASE PLACE DRAIN LINE BACK ON HOLSTER THAT IS LOCATED ABOVE ICE BIN.
    Location: Bar
    Equipment: Soda gun & holster
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer. RIGHT END - ENSURE THERMOMETER IS PLACED IN COOLER.
    Location: Cook line
    Equipment: Make table cooler
 11/16/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 1) DRAWERS FOR COOLER DO NOT STAY CLOSED. PLEASE REPAIR. 2) PIZZA MAKE TABLE NOT AT PROPER TEMPERATURE, BOTH INSIDE, AND ON TOP. DO NOT STORE FOOD INSIDE OR ON TOP, IF UNABLE TO HOLD TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 1) DRAWERS FOR COOLER DO NOT STAY CLOSED. PLEASE REPAIR. 2) PIZZA MAKE TABLE NOT AT PROPER TEMPERATURE, BOTH INSIDE, AND ON TOP. DO NOT STORE FOOD INSIDE OR ON TOP, IF UNABLE TO HOLD TEMPERATURE.
    Location: Kitchen (front)
    Equipment: Pizza make table
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Bar
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Location: Dish machine area
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. GLOVES MUST BE CHANGED AND HANDS WASHED AFTER WIPING ON CLOTHING.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s). BLACK TRASH BAG USED TO HOLD LETTUCE IN HOPPER. PLEASE USE FOOD BAGS.
    Location: Cook line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. COOKED TURKEY AND RAW MEAT THAWING ON SAME TRAY. DISCONTINUE PRACTICE. IN COOLER DRAWERS, ENSURE RAW CHICKEN IS NOT STORED ABOVE FISH, ETC...
    Location: Walk-in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times. PLEASE DO NOT STORE ITEMS INSIDE HAND SINK.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. SANITIZER SUPPLYING DISHMACHINE WAS EMPTY. PLEASE ADDRESS.
    Location: Bar
    Equipment: 4-bay
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. SANITIZER SUPPLYING DISHMACHINE WAS EMPTY. PLEASE ADDRESS.
    Location: Dish machine area
    Equipment: Dishmachine
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: WASH TEMP AROUND 128; RINSE TEMP AROUND 101. DATA PLATE SAYS 140 DEGREES FOR BOTH.
    Location: Dish machine area
    Equipment: Dishmachine
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL ALL SINKS TO WALLS, AS APPLICABLE.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. PLEASE PLACE DRAIN LINE BACK ON HOLSTER THAT IS LOCATED ABOVE ICE BIN.
    Location: Bar
    Equipment: Soda gun & holster
  • Thermometer location
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer. RIGHT END - ENSURE THERMOMETER IS PLACED IN COOLER.
    Location: Cook line
    Equipment: Make table cooler
 11/09/2012Routine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Stuff stored in hand sinks at both bars from over night. Corrected during inspection
    Location: Bar
    Equipment: Hand sink
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Stuff stored in hand sinks at both bars from over night. Corrected during inspection
    Location: Bar
    Equipment: Hand sink
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Location: Dry storage
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Some clear large plastic containers on wire rack shelving in the back kitchen storage room need to be labeled.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, floors, soiled.
    Location: Dry storage
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Metal storage shelf of prep table is broken in kitchen prep area.
    Location: Prep area
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Location: Cook line
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Location: Kitchen
    Equipment: Ice machine
 07/06/2012Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. (On shelving below other foods)
    Comments: Corrected during inspection
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Stuff stored in hand sinks at both bars from over night.
    Location: Bar
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Stuff stored in hand sinks at both bars from over night.
    Location: Bar
    Equipment: Hand sink
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: A few large pans on plastic storage rack in back kitchen dry storage area need to be inverted. Corrected during inspection
    Location: Dry storage
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Some clear large plastic containers on wire rack shelving in the back kitchen storage room need to be labeled.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Floor cleaning in back kitchen dry storage room area as needed.
    Location: Dry storage
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet soiled wiping towel on prep surface by iced tea containers in fron kitchen wait staff area. Corrected during inspection
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Metal storage shelf of prep table is broken in kitchen prep area.
    Location: Prep area
    Equipment: Metal shelving
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: At cook line hand sink... and at main bar and basement bar hand sink before bars open for business... Corrected during inspection
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: At cook line hand sink... and at main bar and basement bar hand sink before bars open for business... Corrected during inspection
    Location: Cook line
    Equipment: Hand sink
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: Keep handle of ice scoop out of contact with ice.
    Comments: Corrected during inspection
    Location: Kitchen
    Equipment: Ice machine
 06/20/2012Routine
  • No hand washing (when) (corrected)
    Food employee in the salad prep area changed out gloves and put clean gloves on with no hand washing.
  • Eating, drinking, smoking (corrected)
    Employee(s) drinking, in food service, prep or storage area(s). (Open drink container)
    Comments: Corrected during inspection
    Location: Kitchen (back)
    Equipment: Wire shelving
  • Equipment repair (corrected)
    Equipment in need of repair (Hand sink in wait staff area near main bar area)
    Correction: Hand sink is operational with hot and cold water service, soap and hand towels.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Location: Bar
    Equipment: Hand sink
 02/14/2012Illness Complaint Recheck
  • No hand washing (when) (corrected on site)
    Food employee in the salad prep area changed out gloves and put clean gloves on with no hand washing.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Be sure to wash hands when changing out gloves before putting on clean gloves. Discussed this issue with chef/manager.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) drinking, in food service, prep or storage area(s). (Open drink container)
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Corrected during inspection
    Location: Kitchen (back)
    Equipment: Wire shelving
  • Equipment repair
    Equipment in need of repair (Hand sink in wait staff area near main bar area is out of service... No water service)
    Correction: Equipment shall be maintained in good repair and condition. Repair hand sink to provide both hot and cold water service.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Bar
    Equipment: Hand sink
 02/07/2012Illness Complaint
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Pastas in the walk in cooler were 50-63F.
    Location: Walk-in cooler
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Food on the steam table were 115-140F.
    Location: Cook line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cole slaw was 53F. Sink pans in the ice.
    Location: Cook line
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: There was no handwashing between glove changes.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: There was an open drink on the cookline. Provide lids and straws. Do not store on food prep surfaces.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Knives in the holders were soiled. The can opener blade was heavily soiled.
    Location: Kitchen
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: There was a knife in the handsink.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: There was no sanitizer detected for the bar sinks. Provide at 50-100 ppm chlorine or 200 ppm Quat.
    Location: Bar
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Bagged pastas were 50-63F in large deep containers. Do not bag pastas until cooled to 41F.
    Location: Walk-in cooler
 02/01/2012Super Bowl Recheck
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Pastas in the walk in cooler were 50-63F.
    Location: Walk-in cooler
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Food on the steam table were 115-140F.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cole slaw was 53F. Sink pans in the ice.
    Location: Cook line
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: There was no handwashing between glove changes.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: There was an open drink on the cookline. Provide lids and straws. Do not store on food prep surfaces.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Knives in the holders were soiled. The can opener blade was heavily soiled.
    Location: Kitchen
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: There was a knife in the handsink.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: There was no sanitizer detected for the bar sinks. Provide at 50-100 ppm chlorine or 200 ppm Quat.
    Location: Bar
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Bagged pastas were 50-63F in large deep containers. Do not bag pastas until cooled to 41F.
    Location: Walk-in cooler
 01/31/2012Super Bowl Routine
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Location: Basement
  • Equipment repair
    Equipment in need of repair. (Main floor bar hand sink)
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: A new hand sink at the bar will be installed before super bowl activities begin: Next week
    Location: Bar
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands. (Main floor bar)
    Comments: Until bar hand sink is operational, use hand sink around corner from bar to wash hands... or use dump sink basin of 4 bay sink to wash hands Do not wash hands in wash, rinse, or sanitizing compartments of the bar sink.
    Location: Bar
    Equipment: 4-bay
 01/25/2012Recheck
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: A few large pots on wire rack storage shelving in back storage area of back kitchen.,
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor area around chemical containers under drain board area of dish machine... Clean wall and ceiling tiles as needed above clean side drain board of dish machine (mold growth/soil).... Clean floor under boxed soft drink rack in basement electrical room.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor area around chemical containers under drain board area of dish machine... Clean wall and ceiling tiles as needed above clean side drain board of dish machine (mold growth/soil).... Clean floor under boxed soft drink rack in basement electrical room.
    Location: Basement
  • Equipment repair
    Equipment in need of repair. (Main floor bar hand sink)
    Correction: Equipment shall be maintained in good repair and condition.
    Location: Bar
    Equipment: Hand sink
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands. (Main floor bar)
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Until bar hand sink is operational, use hand sink around corner from bar to wash hands... or use dump sink basin of 4 bay sink to wash hands Do not wash hands in wash, rinse, or sanitizing compartments of the bar sink. Corrected during inspection
    Location: Bar
    Equipment: 4-bay
 01/10/2012Routine

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