M Bar (Main Kitchen and Bar)

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the cutting boards unclean and stained. CA- cutting boards shall be cleaned or resurfaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the ceilings in the bar area not light in color or easily cleanable. CA- ceilings shall be light in color and easily cleanable on the food service side. 511-6-1.07(2)(f),(g) - Wall & Ceiling Coverings & Coatings; Wall & Ceiling Attachments (C) (f) Wall and Ceiling Coverings and Coatings. 1. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable. 2. Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. (g) Walls and Ceiling, Attachments. 1. Except as specified in paragraphs 2 of this subsection, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable. 2. In a consumer area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the cutting boards unclean and stained. CA- cutting boards shall be cleaned or resurfaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed expired test strips. CA- test strips shall be updated and new. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

Physical facilities installed, maintained, and clean — Inspector Note: Observed the ceilings in the bar area not light in color or easily cleanable. CA- ceilings shall be light in color and easily cleanable on the food service side. 511-6-1.07(2)(f),(g) - Wall & Ceiling Coverings & Coatings; Wall & Ceiling Attachments (C) (f) Wall and Ceiling Coverings and Coatings. 1. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable. 2. Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. (g) Walls and Ceiling, Attachments. 1. Except as specified in paragraphs 2 of this subsection, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable. 2. In a consumer area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the walls unclean. CA- walls shall be maintained clean. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.