A couple of prep refrigerators in the main kitchen are missing a thermometer. Provide an accurate, easy-to-read thermometer for these.

As noted on the last inspection report, the shatterproof cover is missing from the fluorescent lights in the main kitchen cook's line. Provide a shatterproof cover, or shatterproof bulbs, here.

There is an accumulation of black grime on the interior ice guard of the upstairs ice machine. Remove the ice, clean and sanitize the interior thoroughly.

Observed one unlabeled chemical spray bottle in the downstairs bar. Label all chemical bottles as to the contents.

As noted on the last inspection report, the Food Manager's certificate has expired. Provide a valid certificate for at least one owner or employee within 60 days. Keep the certificate available for review during inspections.

The downstairs men's restroom is dispensing water through the mixing valve that is 59° F. One of the upstairs restroom is dispensing water that is 128° F through the mixing valve. Adjust these to dispense warm water between 100-108° F.

Chlorine sanitizer test strips are not available for testing the dishwashers. Provide these; test at least daily to ensure 50ppm chlorine is dispensed during the rinse cycle.

There is an accumulation of black grime on the interior ceiling of the downstairs ice machine (near where the ice falls into the machine). Remove the ice and frequently and thoroughly clean and sanitize the interior.

One of the handles of the True 2-door prep refrigerator has old duct tape on it. Remove the tape, to provide a smooth, durable, cleanable surface.

The automatic paper towel dispenser in the upstairs prep area is not working. Restore this dispenser to operating condition; keep paper towels stocked inside.

The downstairs men's restroom faucet at the handwash sink is dispensing water at 76° F through the mixing valve. One of the upstairs restroom is dispensing water at 127° F. Adjust these to dispense warm water, between 100-108° F.

A shatterproof light bulb cover is missing for the fluorescent lights in the downstairs cook's line. Provide a shatterproof cover or shatterproof bulbs here.

The Food Manager's certificate expired in March. Provide a valid certificate for at least one owner or employee within 60 days. Keep the certificate available for review during inspections.

Observed unlabeled chemical spray bottles. Label these as to the contents.

Chlorine test strips were not available for testing the dishwashers. Provide these; test sanitizer at least daily for each dishwasher.

There is a slight accumulation of grime on the edge of the interior ice guards for the ice machines (upstairs and down). Remove the ice and frequently and thoroughly clean and sanitize the interior parts.

Observed a sponge in use at the upstairs prep sink. Discontinue using this: sponges are not approved for use on food contact surfaces. Instead, use cloths, scrapers, pads, etc... .

One prep table in the cook's line is missing the thermometer. Provide an accurate, easy-to-read thermometer here.

Observed unlabeled chemical spray bottles. Label these as to the contents. ~Corrected on-site~

The upstairs restroom faucet is loose and the water turns off and on frequently (mixing valve with sensor). Resecure the faucet and ensure the water flows adequately and at a warm temperature for handwashing.

One of the fluorescent light bulbs in the cook's line is missing a shatterproof cover. Provide this (or a shatterproof bulb).

Observed several chemical spray bottles that are unlabeled. Label each bottle as to the contents.

One of the fluorescent light fixtures in the cook's line is missing the shatterproof cover. Provide this. (Or install shatterproof light bulbs.)

There is a water leak under the upstairs ice machine. Repair this leak.

Observed the ice scoop at the downstairs bar stored with the handle touching the ice. Always store the ice scoop with handle up, not touching the ice, or inside a cleanable location, to help avoid cross-contamination. ~Corrected on-site.~

Observed a dressing squeeze bottle stored directly on top of lettuce inside the prep table. Always store non-food items separate from food, to help avoid cross-contamination. ~Corrected on-site.~

Observed tattered duct tape on the handle of the True prep refrigerator in the cook's line. Remove tape and repair or replace handle, as to provide a smooth, durable, cleanable surface. ~Corrected on-site~

Observed a sponge at the upstairs food prep sink. Discontinue using sponges - they are not approved for use on food contact surfaces. Instead, use scrubbers, pads, cloths, etc... .

Observed paper towels sitting on top of the dispenser in upstairs employee restroom. Always keep the paper towel dispensers stocked. ~corrected on-site~

Observed some grime accumulation on interior ice guard of ice machine in the upstairs bar. Empty the machine and frequently and thoroughly clean and sanitize interior parts.

Observed old, tattered duct tape on the handle of the True prep refrigerator in the cook's line. Remove tape and repair or replace handle, so as to provide a smooth, durable, cleanable surface.

Inside the walk-in refrigerator, observed raw shell eggs stored above vegetables. Always store raw animal products below and separate from ready-to-eat foods, to help avoid cross-contamination.

Observed several spray bottles that are unlabeled. Always label cleaning containers as to the contents.