WILD HARE.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SANDWICH COOLER IS NOT TURNED ON. MUST MAINTAIN COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER PROVIDED TO THE SINKS. MUST PROVIDE HOT WATER ABOVE 110F TO WASH DISHES. CRITICAL VIOLATION 7-38-030.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINES. MUST CLEAN AND SANITIZE THE INTERIOR OF THE MACHINES AND REPLACE DIRTY WATER HOSES. SERIOUS VIOLATION 7-38-005A.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL LOG BOOK PROVIDED FOR THE ESTABLISHMENT AND EVIDENCE OF RODENTS ON THE PREMISES. OBSERVED OVER 50 MOUSE DROPPINGS ON THE FLOOR AND BAR OF THE MUSIC ROOM BAR. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. ALSO MUST PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.

MUST PROVIDE A GARBAGE DUMPSTER ONSITE OR A SIGNED CONTRACT WITH A WASTE HAULING COMPANY.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DISCARD ANY UTENSILS WHICH ARE NOT SMOOTH AND EASILY CLEANABLE. REPLACE THE CHEST FREEZER, CUTTING BOARD ON TOP OF THE SANDWICH COOLER AND MEAT SLICER IN THE PREP AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT, VENTILATION HOOD AND HORIZONTAL SURFACES THROUGHOUT THE BARS AND PREP AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND THE BARS. SEAL THE OPENINGS BETWEEN THE FLOOR AND WALL OF BAR #3 AND CLEAN THE DEAD INSECTS FROM UNDER THE 3 COMPARTMENT SINK AT BAR #3.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS BEHIND THE BARS AND IN THE PREP AREA. SEAL THE FRP BOARD AT THE WINDOWSILL IN THE PREP AREA. PROVIDE BASEBOARD ALONG WALLS OF BAR #3. REPLACE BROKEN BASEBOARD TILES BEHIND THE MAIN BAR #1. REPLACE ANY MISSING CEILING TILES IN THE LADIES WASHROOM. INSTALL CEILING TILE ABOVE THE SPICE RACK IN THE PREP AREA.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE A LIGHT SHIELD ABOVE THE COOKING EQUIPMENT AND NEXT TO THE VENTILATION HOOD.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE A WORKING VENTILATION FAN FOR THE LADIES WASHROOM.

NO MOP SINK ON PREMISES. MUST INSTALL. MUST PROVIDE DRAIN LINES FOR ALL SODA GUNS BEHIND ALL BARS.