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FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO DEFROST THE DEEP FREEZERS IN THE BASEMENT TO REMOVE FROST BUILDUP ON THE INTERIOR WALLS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO ELEVATE WET MOPS IN BETWEEN USE FOR SANITARY PURPOSES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT TO REMOVE GREASE BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN THE BEER SCHUTES, THAT RUN FROM THE BAR ON THE 1ST FLOOR TO THE BASEMENT RECYCLE BINS, TO REMOVE SPLASH DEBRIS AND TO PREVENT FRUIT FLY HARBORAGE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED LIQUOR AND DRY FOOD STORAGE IN THE BASEMENT STORED DIRECTLY UNDER A WASTE WATER LINE. INSTRUCTED TO EITHER ENCASE THE WASTE WATER LINE OR RELOCATE THE FOOD AND LIQUOR STORAGE. NO ACTIVE LEAKS OR DRIPPAGE AT TIME OF INSPECTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

1-DOOR PREP COOLER UPPER COVER INTERIOR DAMAGED/LOOSE. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED UPPER COOLER COVER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED DIRT/GRIME BUILD UP ON BAR 1-COMPARTMENT DUMP SINK AROUND HOT/COLD WATER HANDLES ALSO OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA COOLERS COMPRESSORS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALL PANEL COVER MISSING BY PREP AREA 2-DOOR REACH IN COOLER. MUST PROVIDE WALL COVER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

IN THE BASEMENT AREA MUST PROPERLY LABEL LARGE WHITE BULK FOOD CONTAINERS HOLDING SUGAR AND FLOUR. MUST ALWAYS PROPERLY LABEL ALL FOODS NOT FOUND IN THEIR ORIGINAL CONTAINERS AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPAIR UNGLUED WALL COUVING TO THE LEFT OF THE DISH MACHINE ON THE 1ST FLOOR AREA. FOUND WALL COVING FALLING OVER. MUST REPAIR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD PREP STAFF NOT WEARING A BEARD GUARD WHILE HANDLING RAW MEAT. MUST PROVIDE PROPER BEARD GUARD FOR STAFF MEMBER WHILE IN THE FOOD PREP AREA AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED DUST BUILD UP ON VENTILATION HOOD FILTERS ALSO OBSERVED ACCUMULATED DUST BUILD UP ON PREP REACH IN COOLERS CODENSERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTILATION HOOD FILTERS AND COOLERS CONDENSERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

DISHWASH 3-COMPARTMENT SINK HOT WATER VALVE AND COLD WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN 3-COMPARTMENT SINK.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE SPLASH GUARD AT EXPOSED HAND SINK BEHIND BAR AREA, NEXT TO DRAIN BOARD,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN EXHAUST HOOD SURFACES ABOVE COOKING EQUIPMENT, REMOVE ALL DUST AND DIRT,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST RESEAL FLOOR SURFACES IN THE KITCHEN AREA, SURFACES MUST SMOOTH AND EASILY CLEANABLE,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN LIGHT SHIELDS THRU-OUT KITCHEN AREA, CLEAN WALL SURFACES VARIOUS AREAS THROUGHOUT PREMISES, AND RESEAL WALL AREA BY DISH MACHINE AREA, REMOVE ALL BLACK SUBSTANCE,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELD COVER IN KITCHEN AREA,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS INSIDE ALL COOLERS,

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RAW WOODS ON THE SPEAKER BASE IN THE BASEMENT AND BY THE BAR UNDER THE TAP BEER SYSTEM. INSTRUCTED TO SEAL THE WOOD.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN IN DETAIL THE FAN GUARD OF THE WALK IN BEER COOLER IN THE BASEMENT(WITH DUST BUILD-UP). MUST SEAL ALL THE GAP AND CREVICES ON THE CEILING AND WALLS THRU-OUT THE BASEMENT.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION SUMMARY REPORT NOT POSTED IN PLAIN VIEW FROM REPORT #1098424 DATED 7/5/12. INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED IN PLAIN VIEW FOR THE CUSTOMER . CITATION ISSUED SERIOUS 7-42-010(B).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 1098424 DATED 7/05/12. MUST PROVIDE LIDS FOR ICE BINS AT BAR AREA. #34- MUST RESEAL THE FLOOR THRU-OUT THE KITCHEN. CITATION ISSUED SERIOUS 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RAW WOODS ON THE SPEAKER BASE IN THE BASEMENT AND BY THE BAR UNDER THE TAP BEER SYSTEM MUST BE SEALED. MUST REMOVE ALL THE BUTCHER PAPER BEING USED AS SHELVE LINER IN THE WALK IN BEER COOLER. RE CAULK AROUND THE EXPOSED HAND SINK IN BEHIND THE BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN AND SANITIZE INTERIOR BOTTOM PANEL OF THE ICE MACHINE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REMOVE ALL SODA AND MILK CRATE BEING USED TO STORE STOCKS INSIDE THE WALK IN COOLER. PROVIDE RAISED SHELVINGS TO STORE STOCKS 6" OFF THE FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN IN DETAIL THE FAN GUARD OF THE WALK IN BEER COOLER IN THE BASEMENT(WITH DUST BUILD -UP).MUST SEAL ALL THE GAP AND CREVICES ON THE CEILING AND WALLS THRU-OUT THE BASEMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE LIDS FOR ICE BINS AT BAR AREA, AND REPLACE CUTTING BOARDS IN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRCTED TO CLEAN/SANITIZE; COOLERS, FREEZER AND FRYER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN FLOORS UNDER EQUIPMENT AT CORNERS AND ALONG WALLS AT KICHEN, BAR AREA AND THRU-OUT BASEMENT; ALSO MUST RESEAL THE FLOOR THRU-OUT THE KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN LIGHT SHIELDS THRU-OUT THE KITCHEN AND VENT COVERS INSIDE THE WASHROOMS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST REPLACE BROKEN LIGHT SHIELD IN THE KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR MOP SINK FAUCET.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT THE BASEMENT, CLEAN AND ORGANIZE. ARTICLES MUST BE OFF FLOOR, AWAY FROM WALLS TO PREVENT PEST HARBORAGE. INSTRUCTED TO CLEAN AND COVER UNUSED KITCHEN EQUIPMENT OR REMOVE.