July 23, 2009 (Routine)

• 0820 A 2 - Critical Delfield refrigerator cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in several units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2190 - Repeat Water from the handwashing sink at prep area was measured at a temperature less than 100F after 15 minutes.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.

December 19, 2008 (Routine)

• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) Pork Roast in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0960 2 -
  
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Walkin Cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1800 - The nonfood contact surface (Floor next to Prep Table) has accumulations of grime and debris-needs repaired.
  Clean and Repair the surface.
• 2190 - Water from the handwashing sink was measured at a temperature less than 100F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.

January 10, 2008 (Routine)

• 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0830 - Critical The prepared ready-to-eat food in the refrigeration units is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0960 1 - Critical The food contact surface of the cutting board on large prep table is not safe.
  Repair or replace the cutting board to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the walkin and bev-air units is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.

September 13, 2007 (Routine)

February 28, 2007 (Follow-up)

January 17, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Crab Meat cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood Vents
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Food contact surfaces of the slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.CORECTED DURING INSPECTION
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1790 - Corrected During Inspection The food contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 3170 - ceiling tiles is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 10, 2006 (Routine)

• 0820 - Corrected During Inspection Critical chicken cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1580 - The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3140 - Corrected During Inspection Employee drink needs straw and lid
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination

April 12, 2006 (Pre-Opening)

April 06, 2006 (Pre-Opening)

April 03, 2006 (Pre-Opening)

February 01, 2006 (Pre-Opening)