Nov 07, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Open employee beverage container was observed on prep unit in kitchen. (Corrected On Site)
• Hands clean and properly washed
  No handwashing was observed by employees between changes in tasks.
• No bare hand contact with ready-to-eat foods or approved
  An employee was observed handling bread with bare hands. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at various handwashing sink.
• Food-contact surfaces: cleaned & sanitized
  Unclean shelving, ice machine drip panels, soda gun holders, refrigeration units, warewashing machines, cold plate soda lines stored in drink ice, beer taps, potato slicer and microwave were observed.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Date markings were observed lacking on prepped food items stored in refrigeration units in kitchen.
• Proper date marking & disposition
  Containers of chili and meatballs stored in walk-in were held past 7 days. (Corrected On Site)
• Proper date marking & disposition
  Date markings were observed lacking on rewrapped and sliced packaged portion of deli meats stored in refrigeration units.
• Toxic substances properly identified, stored, used
  Chemical spray bottles were observed stored improperly in 1st floor bar area. Soap refills were observed stored improperly in wait staff prep area. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Improper cooling of chicken breast and stuffing were observed in kitchen.
• Approved thawing methods used
  Bags of chicken were observed thawing in standing water in sink.
• Thermometers provided & accurate
  Visible thermometers were not observed in several refrigeration and freezer units.
• Insects, rodents, & animals not present
  Rodent feces were observed on flooring and shelving throughout the establishment. Small flies were observed flying and surfaces throughout the establishment.
• Wiping cloths: properly used & stored
  Soiled wiping cloths were observed stored on surfaces and in use.
• In-use utensils: properly stored
  Ice scoops at bars were observed hanging uncovered from hooks not protected from contamination.
• Single-use/single-service articles: properly stored & used
  Single use containers were observed used for food dispensing in kitchen. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Deep freezer lids were observed damaged.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Raw wood storage shelving units were in use in dry storage area in basement.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Reused food containers were observed in use as food storage containers for other food items in kitchen.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Heavily damaged cutting boards with excessive staining, scratching and scoring were in use in kitchen.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Unclean exterior surfaces (i.e. rodent feces and encrusted food debris) were observed on the sides of cooking equipment, shelving and grease trap.
• Hot & cold water available; adequate pressure
  Hot running water was observed lacking at bar handsinks.
• Plumbing installed; proper backflow devices
  A back-up was observed at 3 bay sink. (COS) No air gap or air break was observed at piping at 3 bay sink or grease trap. Blue plastic tube was observed installed at garbage grinders. No air gaps observed between floor drain and piping under warewash machine in kitchen.
• Physical facilities: installed, maintained, & clean
  Heavily stained flooring, walls and ceiling tiles were observed under and around food equipment throughout the establishment. Dead roaches were observed inside light shields in kitchen area.
• Physical facilities: installed, maintained, & clean
  Damaged and missing ceiling were observed in kitchen and in basement.

Feb 21, 2014 (Follow-up)

Feb 05, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  DEBRIS, STAINS AND MOLD IN INTERIOR OF SANWICH STATIONS, ICE ACCUMULATIONIN FREEZER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ONE SANDWICH STYATION IS OUT OF TEMPERATURE SO AS FOODS THERE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  ALL FACILITIES AND EQUIPMENTS IN KITCHEN ARE DIRT, GREASY.MANY PIECES OF CEILING TILE ARE STAINED AND MOLDED, FILTER OF VENT IS DIRTY.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  ONE SANDWICH STATION ISPERATURE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Nov 30, 2012 (Routine)

• Management awareness; policy present
  Employee Health Reporting Forms not provided (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Reach in freezer has accumulation of frost down stairs (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Ceiling has missing parts in dry food storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean floor in walk in cooler upstairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)