Cafe Felix

Contact Information

204 S. Main Street
Ann Arbor, MI 48104

Health Report - 03/06/2015 (4 critical incident(s))

(Critical) Corrected: person in charge provided a new sop on date marking and all food was noted to be following the new procedure

(Critical) Corrected: observed all hand sinks stocked with soap

(Critical) Corrected: observed all hand sinks stocked with paper towel

(Critical) Corrected: observed all noted items clean

Health Report - 02/10/2015 (4 critical incident(s))

(Critical) Observed an inconsistent date marking system in use throughout the facility. Ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5�c (41�f) or less for a maximum of 7 days. (pf) to correct put a consistent date marking system in place for use in the facility and put a system in place that ensures food is being properly dated per facility policy. ,

(Critical) Observed no soap at the hand sink nearest to the back door. Each hand washing sink or group of 2 adjacent hand washing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (pf) to correct provide soap to the noted hand sink. Corrected: person in charge provided soap to the noted hand sink. ,

(Critical) Observed the hand sink nearest to the dinning room door without paper towel. Each hand washing sink or group of adjacent hand washing sinks shall be provided with: (a) individual, disposable towels;(pf) (b) a continuous towel system that supplies the user with a clean towel;(pf) or (c) a heated-air hand drying device;(pf) or (d) a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. (pf) to correct provide paper towel to the noted sink. Corrected: person in charge provided paper towel. ,

(Critical) Observed the following soiled food contact: 1. Underside of the mixer arm in the basement prep area. 2. Blade of the slicer. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items and put a system in place to ensure food contact parts of equipment are being cleaned and sanitized. ,

Health Report - 07/28/2014 (6 critical incident(s))

(Critical) Observed the following food contact surfaces with a food debris build up: 1. Bottom of shelving over the top loading coolers and prep table. 2. Hard to reach areas of the slicer. 3. The underside of the mixer arm and metal shield located in the basement. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) correct by wash, rinse and sanitizing the noted items. ,

(Critical) Observed an inconsistent date marking system in use in the facility. Ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41�f or less for a maximum of 7 days. (pf) correct by putting a consistent date marking system in use for the facility. ,

(Critical) Observed the following potential cross contamination: 1. Raw steak with raw hamburger in the top loading cooler nearest to the door leading into the dining room. 2. Raw steak, raw hamburger stored with and above ready to eat foods in the top loading cooler nearest to the door leading into the dining room. 3. Raw hamburger stored with and above fish and steak in the walk-in cooler. (a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below, separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food; (p) correct by moving all noted raw food down and away from all ready to eat foods and then storing by cook off temperatures. Corrected by the following: 1. Creating a separate raw side of the top loading reach-in cooler and then storing raw food by cook off temperatures. 2. Arranging the shelf in the walk-in cooler by cook off temperatures (lowest on top - higherst on bottom).

(Critical) Observed the following: 1. High temp dish machine at the bar not sanitizing (heat sticker did not turn black). 2. Dishwasher in the kitchen not sanitizing properly, test strips showing less than 10ppm. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (a) hot water manual operations by immersion for at least 30 seconds and as specified under # 4-501. 111; (p) (b) hot water mechanical operations by being cycled through equipment that is set up and achieving a utensils surface temperature of 160�f as measured by an irreversible registering temperature indicator; (p) or (c) chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under # 4-501. 114. Contact times shall be consistent with those on epa-registered label use instructions by providing: (1) a contact time of at least 10 seconds for a chlorine solution specified under # 4-501. 114(a), (p) (2) a contact time of at least 7 seconds for a chlorine solution of 50 mg/l that has a ph of 10 or less and a temperature of at least 38�c (100�f) or a ph of 8 or less and a temperature of at least 24�c (75�f), (p) (3) a contact time of at least 30 seconds for other chemical sanitizing solutions, (p) or (4) a contact time used in relationship with a combination of temperature, concentration, and ph that, when evaluated for efficacy, yields sanitation as defined in subparagraph 1-201. 10(b). (p) correct by repairing the noted machines to properly sanitize. ,

(Critical) Observed the following: 1. Creame fresh sitting under the convection oven at room temperature for an unknown amount of time. 2. Tomato bisque soup at 49f in the walk-in cooler which was not working properly, for an unknown amount of time. 3. Pepersteak soup 47f in the walk-in cooler which was not working properly, for an unknown amount of time. 4. Whip cream and heavy whipping cream at 45f in the bar reach-in cooler nearest to the parts of service system, for an unknown amount of time. Potentially hazardous food that is to be cold shall be held at 41f or below. Correct by discarding the noted food into the garbage. Corrected by discarding the noted food into the garbage.

(Critical) Observed multiple chemicals being stored with food and single service throughout the facility. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) separating the poisonous or toxic material by spacing or partitioning; (p) and (b) locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. (p) correct by moving all chemicals down and away from all single service and food items and storing them in a designated approved area for chemical storage. Corrected by person in charge moving all chemicals to a designated area for chemical storage

Many areas of the kitchen (walls around and floors under equipment) need deep cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Correct by cleaning the noted areas and maintaining them clean and free of build up.

Observed the following parts of the facility in poor repair: 1. Walls throughout kitchen are heavily damaged and have numerous holes. 2. Cove base under the three compartment sink is in poor repair. Physical facilities shall be maintained in good repair. Correct by repairing the noted parts of the facility to be smooth and easily cleanable.

Observed the following equipment in poor repair: 1. Walk-in cooler not holding cold food cold. Food was noted at 47-49f. 2. Two glass door reach-in cooler holding food at 45f. Equipment shall be maintained in a state of repair and good condition. Correct by repairing the noted cooler to hold cold food at 41f or below. ,

Health Report - 01/15/2014 (0 critical incident(s))

Found the walls in the back kitchen area damaged with holes and uneven surfaces. Found the basement ceiling in storage areas water stained and damaged. To correct repair leak if necessary, properly repair walls and ceiling to be durable, smooth and cleanable.

Found the bottom shelves in the basement walk in cooler not at least 6 inches off the floor. To correct adjust bottom shelves to be at least 6 inches off the floor.

Observed the presence of flies on the bar wall next to the wait station. To correct continue to repair areas as needed, keep areas clean and dry, and continue fly control measures.

Found the floor under equipment, edges and corners on the cooking line soiled with accumulation and build up. To correct thoroughly clean floor and keep clean.

Health Report - 07/24/2013 (0 critical incident(s))

Found the walls in the kitchen in numerous spots in poor condition with holes, worn and damaged areas. Found the floor in the kitchen with worn tile grout, holding water and uneven spots. To correct repair floor to be durable, smooth, and cleanable.

Found the lights in the kitchen cooking and prep area missing light shield. Pic states light shields have been ordered. To correct repair/replace missing light shields.

Found the handwashing sign in the kitchen hansink missing. To correct provide a sign reminding employees to wash their hands.

Found the bottom of the left 2 door cooler with pooling water. To correct clean cooler bottom, find source of leak, and repair as needed.

Observed the presence of flies on the wall- in the bar area, between the bar and dining area, and in the basement prep area. Pic has provided a statement indicating treatment, and explained how they were working with pest contol company to control flies. To correct keep facility clean and dry, in good repair, and continue fly control measures.

No manager certified in food safety available. Pic states he is certified and will provide a certificate. To correct provide a manager certified in food safety.

Health Report - 01/15/2013 (1 critical incident(s))

(Critical) Found ready to eat food, opened bags of fresh leafy greens stored on the bottom shelf of the 2 door reach in cooler next to raw meats. Pic corrected by placing bags of leafy greens on top shelf above and away from raw meats. Pic has been instructed to monitor and ensure rte foods are stored properly, that is above and away from raw foods.

Found no manager employed by facility certified in food safety. To correct provide a certified manager.

Found several chipped enamel coated utensils on the counter top of the cooking line. To correct discontinue using enamel coated utensils and replace with commercial grade utensils.

Found bottom shelf in the walk in cooler about 2 inches off the floor. To correct raise bottom shelf to be at least 6 inches off the floor.

Found 2 ice buckets used to transport ice hanging upright on the handrails of the stairs leading to the basement. To correct store ice buckets inverted and in a more protected location.

Found the door gasket of the left bar cooler torn and laying on the floor. Found the cover of the paper towel dispenser in the kitchen missing. Found the interior panel of the chest freezer in the basement missing. To correct repair/replace noted items and keep equipment in good working order.

Found the center light in the kitchen not working. To correct repair/replace light in kitchen.

Found an employee's watch and nose spray stored on top of the prep top cooler. To correct store employee personal items in a location below and away from food prep areas.

Found no antichoking poster on the kitchen wall. To correct provide and post antichoking poster on kitchen wall.

Found the surfaces of the cooking hood soiled with build up. Found the exterior tops of coolers, interior bottoms of coolers and freezers soiled with accumulation. To correct clean hood, coolers and freezers and clean on a schedule to preclude accumulation.

Found the shields/covers of the lights in the kitchen damaged with chipped edges. To correct repair/replace lights.

Found the walls in the entire kitchen with holes and damaged surfaces. Found the floor in the kitchen with uneven surfaces, and the bar and waitstation areas with chipped and damaged tiled floor. Found the ceiling in various areas of the basement water damaged and exposed. To correct properly repair all leaks if any, and repair areas to be smooth, durable and cleanable.

Found cases of single use utensils stored on top shelf under unshielded sewer lines. To correct either provide shields under sewer lines or relocate single use utensils to a more protected location.

Found the floor in the entire facility (bar and kitchen) soiled with accumulation of debris. Found the kitchen ceiling soiled with dusty, greasy build up. To correct thoroughly clean floors and ceiling and clean on a schedule to preclude accumulation.

Health Report - 08/02/2012 (7 critical incident(s))

(Critical) Found ready to eat, tcs food, maurice dressing and pulled pork in coolers on the cooking line passed it's 7 day discard datemark. Pic corrected by discarding food passed its 7 day datemark. Found rte, tcs food, rice pudding in the 1 door reach in cooler passed it's 7 day datemark. Pic corrected by discarding rice pudding, and has been instructed to monitor and ensure items passed its 7 day datemark are discarded. ,

(Critical) Found raw food items (eggs and cold smoked salmon) on menu without proper consumer advisory. Found raw food item (ceviche) on today's special, which is verbally sold by wait station, with out proper consumer advisory. To correct provide proper consumer advisory( disclosure and reminder) , that is disclosure, use statements, such as "raw eggs, raw fish" or asterisk (*) undercooked foods to a footnote stating items contains raw or undercooked ingredients. Reminder footnote following statement, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. ,

(Critical) Found time/temperature control for safety (tcs) food, beef stew 48°F, vegetable stew 48°F, scallops 49°F, and lobster meat 48°F in the bottom shelf of the right 2 door prep top cooler on the cooking line. Found tcs food, milk 48°F, anchovies 48°F, sour cream 48°F, buttermilk 48°F, and rice pudding 49°F on the bottom of the 1 door reach in cooler. Pic corrected by discarding tcs food and has been instructed not to use the bottom portion of coolers to hold tcs food until repaired/replaced to hold tcs food at 41°F or lower. Note: all other parts of coolers were holding at 41°F and coolers were heavily loaded. ,

(Critical) Found ready to eat, time/temperature control for safety (tcs) food a container of sliced corned beef without 7 day (day opened/sliced + 6 days) datemark in the left 2 door prep top cooler. Found rte, tcs food, numerous opened desserts (cheese cake) without 7 day datemark. Pic corrected by discarding corned beef and provided datemarks for desserts. This violation has repeated and a risk control plan has been issued. ,

(Critical) Use a chlorine test kit and found no chlorine sanitizer residual in the bar glass washer. Pic corrected by replacing empty sanitizer bucket, glasswasher was then primed, and verified chlorine concentration with test kit. This violation has repeated 3 of 5 inspections, a risk control plan and ac noticed has been issued. ,

(Critical) Observed employee cut bread with bare hands. Employee corrected by discarding bread, wearing gloves, and cut bread with gloved hands. Pic has been instructed to monitor and ensure employees are handling rte food with gloved hands or utensils. ,

(Critical) Found the drain line of the ice bin in the bar without air gap. To correct provide an air gap of at least 1 inch from the drain line and the rim of the floor drain. ,

Observed flies in the floor drain of the bar. To correct keep areas clean and dry, in good repair, and continue pest control treatments.

Found a stack of trays stored on its edge on the kitchen floor. To correct store trays in a more protected manner on shelf at least 6 inches off the floor.

Found no chlorine test kit in the bar and kitchen dishwashing areas. To correct provide chlorine test kits.

Found the edges and sides of the cooking hood soiled with greasy build up. Found the bottom of utensil storage bins in the dishwashing area soiled. Found the door gaskets and bottom of coolers and freezers in entire facility soiled.

Found mops stored against the wall of the mop closet. To correct provide mop rack and hang mops after cleaning.

Found no antichoking poster on kitchen wall. To correct provide and post antichoking poster on kitchen wall.

Found the light above the bread station area with a worn and chipped cover. To correct repair/replace light and provide shield.

Found the bottom of the right 2 door prep top cooler and the bottom of the 1 door reach in cooler not holding tcs food at 41°F. To correct repair/replace coolers to hold tcs food at 41°F. Found the cover of the paper towel dispenser in the kitchen broken and missing. To correct repair paper towel dispenser. Found the 3 compartment sink missing sink stopper. To correct replace missing sink stopper.

Found the floor (under equipment, edges and corners) in the entire facility soiled with accumulation and build up. Found the ceiling and air vents soiled with dusty, greasy build up. Found the walls behind cooking and prep areas soiled. To correct clean all noted areas and keep clean.

Observed single use utensils stored on top shelf under an unshielded sewer line. To correct either relocate utensils away from sewer line or shield sewer line.

Found the walls in the entire kitchen with dents, scratches, and uneven surfaces. To correct repair/replace walls to be smooth, durable and easy to clean.

Observed water dripping from possible sewer line in the ceiling leading to the stairs in the back basement area. To correct locate source of leak and properly repair leak.

Found bread without labels or ingredients available. To correct have ingredients available upon customer request.

Found the 2 door counter top cooler on the cooking line missing thermometer. To correct provide thermometers in all coolers.

Health Report - 02/09/2012 (4 critical incident(s))

(Critical) Found the drain line of the ice bin in the wait station without air gap. To correct provide an air gap of at least 1 inch from the drain line and the rim of the receptacle. ,

(Critical) Found 4 mason jars of beets on the storage area shelf without labels. Employees did not know the supplier and states they are no longer using these beets. Employee corrected by discarding beets, and pic has been reminded to purchase products from licensed, approved suppliers. ,

(Critical) Used a chlorine test kit and found no chlorine residual in the bar glass washer. To correct call for repair and use the kitchen dishwashing machine or use the bar 3 compartment sink to wash, rinse, and sanitize glasses. ,

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food a container of facility made vegetable sauce and a container of snails without 7 day (day opened/prepared + 6 days) discard datemarks in the kitchen 2 door worktop cooler. Found rte, tcs food, quiche, shrimp cocktail without 7 day discard datemarks in the kitchen 2 door reach in cooler. Found rte, tcs food (desserts) creme brulee, cheese cake and tiramisu without 7 day discard datemarks in the kitchen 1 door reach in cooler. Found rte, tcs food a large container of tomato based sauce in the basement walk in cooler without 7 day discard datemarks. Found rte, tcs food, opened containers of half and half, coconut milk, whipping cream without 7 day discard datemarks. Pic corrected by discarded quiche and whipping cream, and provided 7 day datemarks for all noted items. Pic has been instructed to monitor and ensure employees are properly datemarking appropriate items. ,

Found the edges of the cooking hood and hood filters soiled with accumulation and build up. Found the door gaskets of coolers soiled with accumulation. Found the top lids of the chest freezer in the basement soiled. Found the bottom of the basement beer keg cooler soiled with accumulation. To correct clean as soon as possible, and clean on a schedule to preclude accumulation.

Found quiche cooling covered in the basement walk in cooler. Pic corrected by removing covering and was reminded that tcs food must be cooled rapidly, from 135 to 70°F in 2 hours, and then from 70 to 41°F in 4 hours.

Found the door gaskets of coolers in the kitchen cracked, torn, and taped. Found the 2 door prep top cooler on the cooking/prep area not working and not being used. Found the interior panel of the chest freezer lid missing with exposed wired. To correct repair/replace door gaskets, chest freezer lid, and repair cooler to hold tcs food at 41°F or lower.

Found no antichoking poster on the kitchen wall. To correct provide and post antichoking poster on kitchen wall.

Observed the presence of flies in the bar area. To correct keep areas clean and dry, in good repair, and continue fly control measures.

Found no chlorine test kit in the bar dishwashing area. To correct provide chlorine test kit.

Found unwrapped straws in a pitcher and observed waitstaff hold/handle straws on the lip contact area of straws when placing in drinks. To correct place straws in a container/dispenser where waitstaff can handle straws without contacting lip contact area of straw.

Found the handles of ice scoops in the bar and wait station ice bins laying on top of ice. To correct store ice scoops with handles up or in holder/container.

Found the floors (under equipment, edges and corners) in the entire facility soiled with accumulation. Found the walls and ceiling in the kitchen soiled with accumulation. To correct thoroughly clean floors, walls, and ceilings and clean on a more frequent schedule.

Found the walls through out the kitchen chipped, damaged and with uneven surfaces. Found the paint/coating of ceiling tiles on the edges of the kitchen peeling. Found the door and trim around the mop closet in the kitchen missing, with exposed surfaces. Found the grout in the tile of the kitchen worn, and holding water. Found the ceiling in the liquor storage area and in the basement storage area water damaged and with gaping holes. To correct evaluate condition of noted kitchen and basement storage areas, and properly repair noted areas in a reasonable time frame.

Found meatballs stored uncovered in a card board box in the basment chest freezer. To correct store meatballs in a food grade covered container.

Health Report - 08/16/2011 (6 critical incident(s))

(Critical) Found the sewer/drain line in the back part of the basement leaking with a mop bucket catching drips. To correct repair drain line as this area is used to move food from basement storage area to the kitchen. ,

(Critical) Found the sewer/drain line in the back part of the basement leaking with a mop bucket catching drips. To correct repair drain line as this area is used to move food from basement storage area to the kitchen. , ,

(Critical) Found dinner menu without proper consumer advisory, that is menu item sashimi of tuna (raw fish) without disclosure, asterisk (*) to a reminder footnote which stated: *contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs. To correct provide an asterisk by sashimi of tuna, and add to reminder footnote *contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. , ,

(Critical) Found dinner menu without proper consumer advisory, that is menu item sashimi of tuna (raw fish) without disclosure, asterisk (*) to a reminder footnote which stated: *contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs. To correct provide an asterisk by sashimi of tuna, and add to reminder footnote *contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. ,

(Critical) Observed the presence of flies on sides of liquor bottles, in cabinets, around ice bin, and on walls between and around bar and waitstation. To correct keep food covered and protected, keep areas clean and dry, in good repair, and properly use fly strips and other fly treatments, and call pest control company for further action. , ,

(Critical) Observed the presence of flies on sides of liquor bottles, in cabinets, around ice bin, and on walls between and around bar and waitstation. To correct keep food covered and protected, keep areas clean and dry, in good repair, and properly use fly strips and other fly treatments, and call pest control company for further action. ,

Observed the light shield around light above the kitchen prep area appear to be chipping away. To correct repair/replace light.

Found bar wiping cloth stored on counter top. To correct store bar wiping cloth submerged under sanitizing water in a sanitizing bucket.

Found the ice machine in the basement not working and not turned on. To correct repair/replace ice machine. Found the chest freezer with food thawing in it not working. Thawing food in chest freezer was still under 41°F and pic corrected by placing food in another working freezer. To correct repair/replace chest freezer. Found the door gaskets of the 2 door reach in cooler in the kitchen loose and no longer sealing properly. To correct replace door gaskets.

Found bottles of liquor stored on cabinet shelf under handsink drain line. To correct relocate liquor to a location not under drain lines.

Found the floor (under equipment, edges, and corners) in the bar and kitchen soiled with accumulation and build up. Found the ceiling in the kitchen soiled with dusty build up. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the walls in the kitchen with scratches, holes and peeling paint. Found ceiling tiles missing in the mens public restroom. Found the ceiling in various areas of the basement in poor repair. To correct repair/replace noted areas and keep facility in good repair.

Found the interior of the microwave in the kitchen soiled with accumulation. To correct clean as soon as possible, and clean on a daily schedule.

Found steaming wand of the espresso machine left in a pitcher of standing water. To correct do not store/leave steam wand in standing water, you may wipe steam wand with sanitizing cloth between uses. Found the handle of the ice scoop laying on top of ice in the wait station ice bin. To correct store ice scoop with handle in an upright position.

Found no antichoking poster on the kitchen wall. To correct provide and post antichoking poster on kitchen wall.

Found straws and lime slices in the bottom of the handsink. To correct discontinue using handsink as a dump sink, and use handsink for handwashing only.

Found a stack of unwrapped coffee filters stored on top of coffee machine. To correct store coffee filters in a more protected manner, such as in it's original wrapping or a covered box. Found rolls of aluminum foil not in it's original box. To correct store rolls of aluminum foil in a more protected manner such as in covered box.

Health Report - 02/17/2011 (1 critical incident(s))

(Critical) Used a chlorine test kit and found the dishwashing machine not chemical sanitizing dishes. Pic corrected by re-stocking empty bottle of sanitizer, and then verified that dishwashing machine was chemical sanitizing dishes. Pic has been instructed to monitor that dishwashing machine is sanitizing dishes.

Found the area surrounding the dumpsters in the back of the building soiled with debris. To correct keep dumpster area clean.

Found the floor (under equipment, edges and corners) in the bar soiled with accumulation of debris. To correct thoroughly clean floor and clean on a more frequent schedule. Found the shared back hallway soiled with build up and accumulation. To correct work with neighbors and keep area clean.

Found slight accumulation in the pop nozzle of the pop gun in the bar. To correct follow manufacturers directions and clean pop nozzles.

Found wiping cloth stored on top of bar counter. To correct store wiping cloth completely submerged under sanitizer.

Found a spray bottle of water hanging on shelf in the kitchen prep area shelf without label. To correct label spray bottle of water.

Found a stack of unwrapped coffee filters stored on top of the coffee machine. To correct store coffee filters in a more protected manner, such as in a covered storage box

Found excess ice build up on the side walls of the ice cream freezer in the bar/wait station area. To correct defrost ice cream freezer and clean bottom of freezer. Found the light shield surrounding the light in the kitchen prep area chipped. To correct replace light shield or entire light fixture if shielding is not replaceable. Found the inner paneling/lining of the chest freezer door in the basement missing. To correct replace inner paneling/lining of door.

Found the bottom shelves in the basement walk in cooler not at least 6 inches off the floor. To correct adjust shelves to be at least 6 inches off the floor.

Found the wall behind the prep table in the kitchen prep area damaged with exposed surfaces. Found the grout on the tiled floor in the kitchen worn. Found aluminum foil covering wall surfaces in various areas of the kitchen. Found the tiled floor in the bar and dining area wait station with missing tile. Found the ceiling in the basement storage areas damaged, possible water stains and with holes. To correct properly repair/replace noted areas to an acceptable state/condition.

Health Report - 08/19/2010 (4 critical incident(s))

(Critical) Found the under side blade and edges of the slicer soiled with accumulation and build up of food debris. Employee corrected by breaking down slicer to be properly cleaned. , found the under side blade and edges of the slicer soiled with accumulation and build up of food debris. Employee corrected by breaking down slicer to be properly cleaned. On follow up inspection found the under side blade of the slicer with a slight build on the edge of the blade. Pic corrected by having employee clean and sanitize blade of slicer. This violation was corrected on routine inspection, and had to be corrected on follow up.

(Critical) Found no sanitizer available in dispenser, and asked employee what was in the sanitizing buckets(2) which were used to wiped down prep table and cutting boards on prep top coolers. Employee stated he was using detergent from the cleaning chemical dispenser in the sanitizing buckets. Employee corrected by emptying sanitizing buckets, cleaned buckets, and mixed chlorine and water in buckets (verified proper concentration with test kit). Pic has been instructed to monitor and verify that employees have adequate and proper chemicals to sanitize food contact surfaces. , found no sanitizer available in dispenser, and asked employee what was in the sanitizing buckets(2) which were used to wiped down prep table and cutting boards on prep top coolers. Employee stated he was using detergent from the cleaning chemical dispenser in the sanitizing buckets. Employee corrected by emptying sanitizing buckets, cleaned buckets, and mixed chlorine and water in buckets (verified proper concentration with test kit). Pic has been instructed to monitor and verify that employees have adequate and proper chemicals to sanitize food contact surfaces. On follow up inspection found sanitizer in dispenser, filled sink and mixed up a sanitizing solution, and used a test kit to verify proper concentration. Employee explained that he was using chlorine in sanitizing buckets, verified proper concentration with test kit. Violation corrected.

(Critical) Found no hot water available in the mens public restroom. Pic temporarily corrected by adjusting valves water supply lines/metering device. To permanently correct verify that plumbing system is working properly, and repair if necessary. This is a repeated violation and a risk control plan form has been issued. , found no hot water available in the mens public restroom. Pic temporarily corrected by adjusting valves water supply lines/metering device. To permanently correct verify that plumbing system is working properly, and repair if necessary. This is a repeated violation and a risk control plan form has been issued. On follow up inspection found hot water available in the mens public restroom. Violation corrected. Rcp for hot water has been submitted, reviewed, and should work if followed.

(Critical) Found time/temperature control for safety (tcs) food, shrimp 50°F, cream 49°F, steak 47°F, salmon 48°F, in the bottom portion of the saute 2 door prep top cooler in the kitchen cooking/prep area. Found tcs food, cheese 50°F, whipped cream 55°F, and cakes 49°F, in the right 2 door under the counter cooler in the bar. Found tcs food, half gallon of fat free milk 52°F, a carton of half and half 51°F, in the left 2 door under the counter cooler in the bar. Pic corrected by discarding all tcs food, in the noted coolers, and has been instructed not to use these coolers to hold tcs food, until repaired/replaced to hold tcs food at 41°F. A risk control plan for colding holding has been issued, and a administrative conference notice has been issued for the kitchen saute 2 door prep top cooler, as this "cooler" has had repeated violations. , found time/temperature control for safety (tcs) food, shrimp 50°F, cream 49°F, steak 47°F, salmon 48°F, in the bottom portion of the saute 2 door prep top cooler in the kitchen cooking/prep area. Found tcs food, cheese 50°F, whipped cream 55°F, and cakes 49°F, in the right 2 door under the counter cooler in the bar. Found tcs food, half gallon of fat free milk 52°F, a carton of half and half 51°F, in the left 2 door under the counter cooler in the bar. Pic corrected by discarding all tcs food, in the noted coolers, and has been instructed not to use these coolers to hold tcs food, until repaired/replaced to hold tcs food at 41°F. A risk control plan for colding holding has been issued, and a administrative conference notice has been issued for the kitchen saute 2 door prep top cooler, as this "cooler" has had repeated violations. On follow up inspection found tcs food, shrimp 41°F, cream 41°F, cream sauce 41°F in the bottom portion of the saute 2 door prep top cooler. Violation corrected. On follow up inspection found tcs food, coffee cream cups 41°F, and chocolate cake 41°F in the right 2 door under the counter cooler in the bar. Note: this cooler in the early afternoon was being serviced and i returned that evening and found food items at 41°F. Violation corrected. On follow up inspection found tcs food, half gallon of milk 41°F, and half and half 41°F in the left 2 door under the counter cooler in the bar. Rcp for cold holding has been submitted, reviewed, and should work if followed.

Found no chlorine test kit in the bar area. To correct provide chlorine test kit.

Found the kitchen saute 2 door prep top cooler , the bar left and right under the counter cooler not holding tcs food at 41°F. To correct repair/replace coolers to hold tcs food at 41°F. Found the light shields in the kitchen area chipped and cracked. To correct repair/replace light shields. Found no paper towel dispenser in the mens public restroom. To correct replace paper towel dispenser.

Found no smoking sign posted in front door entrance area. To correct post no smoking sign.

Observed the presence of flies in facility. To correct keep doors closed and continue pest control measures.

Found the floor in the basement storage area soiled with spills. Found the floor in the bar and kitchen (under equipment, edges and corners) soiled with accumulation and build up. Found the ceiling in the kitchen soiled with dusty build up. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the interior surfaces of ice scoop handle in bar ice bin soiled. Found the edges and underside of the ice bin cover in the dining area waitstation soiled. Found the bottom of the ice cream chest freezer in the dining area soiled with accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.

Found front door propped open. To correct either keep doors closed or provide means to prevent pest entry.

Found a patch on the bar wall by paper towel dispenser with hole and peeled surface. Found the wall area around the dishwashing machine with holes and damaged surfaces. Found the ceiling in the basement liquor store room damaged. Found ceiling tile missing in the mens restroom. To correct properly repair all noted areas and finish surfaces to be smooth and easy to clean.

Found bottles of vodka with pour spouts displayed on the bar counter under and around soap dispenser. Found loaves of bread stored on the counter top in the kitchen prep area. To correct store food in a more protected manner, such as relocate vodka to a more protected location, and store bread on a tray on counter top.

Found no thermometers in coolers through out facility. To correct provide internal hanging thermometers in all coolers.

Found a stack of unwrapped coffee filters stored on top of the coffee maker. To correct store coffee filters in a more protected manner, such as in a covered box.

Found the dumpster area soiled with debris. To correct keep area clean.