No violations were documented at the time of inspection.

The following violation(s) have been corrected since the last inspection.
3717-1-04.5(B)(3)/Equipment food-contact surfaces and utensils - cleaning frequency. Equipment and utensils contacting TCS food not cleaned every four hours. Observed knives in the meat cutting area hanging on the magnetic knife strip that had raw meat debris on the knives. Food equipment contact surfaces should be cleaned throughout the day at least every four hours or at any time during the operation when contamination may have occurred. Please ensure the meat cutting knives are cleaned immeditately after use and not placed back on the knife storage strip unclean.
3717-1-03.4(F)(1)(b)/Time/temperature controlled for safety food - cold holding. TCS foods not being cold held at the proper temperature. Observed steak bites in the fry cooler were out of temperature at 50 degrees F. The steak bites were moved to a cooler drawer underneath to help maintain required temperature of 41 degrees F. Please ensure that all TCS foods are monitored for temperature and maintained at 41 degrees F.
3717-1-03.2(T)/Food preparation - preventing contamination from the premises Food not protected from environmental sources of contamination during preparation. Observed personal drink products stored in the same coolers as food product and salad bowls. Please ensure personal items are kept away from food sources and dishes.
3717-1-04.2(J)/Cleaning and Sanitizers - Availability Cleaning agents and/or sanitizers not available in the FSO or RFE. Observed no reading of sanitizer solution in the bar warewashing machine. Please ensure the machine is operating properly and dispersing the sanitizing agent.
3717-1-04.4(J)/Mechanical warewashing equipment - wash solution temperature. Improper temperature of wash solution in mechanical warewasher. Observed the bar warewashing machine temperature to reach 114 degrees F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitaize may not be less than 120 degrees F. Please adjust or repair the warewashing unit so it reaches 120 degrees F.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed food debris in the salad bowl cooler. Please keep this equipment free of accumulated food residue and other debris. Also observed the insides of all ovens had quite an accumulation of food debris. Please ensure that these ovens are maintained clean to the sight and touch.

Comments
The bar dishwasher has been temporarily out of order while waiting on a part for repair. Dishes are being washed in the main dishwasher area of the restaurant.