August 19, 2009 (Risk Factor Assessment)

January 13, 2009 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

August 25, 2008 (Risk Factor Assessment)

January 24, 2008 (Routine)

• 0760 - Corrected During Inspection Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant chili was not reheated to the proper temperature for hot holding.
  Reheat commercially processed RTE food for hot holding to 135F or above.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dish drainboards, shelving, cabinets, and gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

July 10, 2007 (Critical Procedures)

February 27, 2007 (Routine)

August 18, 2006 (Critical Procedures)

March 27, 2006 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Improper use of dry wiping cloths.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 1580 - The cutting board along the serving area is 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.
• 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Corrected During Inspection Critical The handwashing facility is blocked, and contained unnecessary items inside of the sink preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the aprons,napkins and bells that prevents the use of the handwashing facility.

January 25, 2005 (Routine)

• 2000 - Corrected During Inspection Single use food containers were observed stored unprotected in the serving area.
  Store single use food containers in the original protective package or inverted to protect from contamination until used.
• 2020 - Corrected During Inspection Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.

March 11, 2004 (Routine)

• 1880 - Critical The sanitize sink did not have an adequate amount of sanitizer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Provide 50-100 ppm of chlorine sanitizer. CORRECTED AT THE TIME OF INSPECTION.
• 0610 - Box of tomatoes and onions stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. CORRECTED AT THE TIME OF INSPECTION.
• 2310 - Critical The handwashing facility blocked by a fan, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fan preventing its use. CORRECTED AT THE TIME OF INSPECTION.

February 11, 2004 (Follow-up)

February 11, 2004 (Pre-Opening)

• 1150 - The nonfood contact surface of the storage cabinet is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gasket for reach-in and hood filters.
  Maintain nonfood-contact surfaces of equipment clean.