June 03, 2009 (Follow-up)

• 0210 - Corrected During Inspection Repeat Food employee, cook, wearing soiled clothing.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Recommend wearing clean aprons over clothing- change as needed
• 1060 - The nonfood contact surface of many of the shelves are rusted and in poor repair. Shelving in walk in is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Repair or replace all rusted equipment with nonabsorbent equipment and shelving. Correct in 90 days.
• 1540 C - The clothes (washer/dryer) is located in the food prep area and may contaminate (exposed food/clean equipment/clean utensils/clean linens/single-service articles). Lint seen on floor and other equipment next to washer/dryer.
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated. Remove washer and dryer to another location, away from all food preparation areas within 90 days

May 11, 2009 (Routine)

• 0210 - Corrected During Inspection Food employee, cook, wearing soiled clothing.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Cook was asked to wear apron today
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: all vegetables in walk-in, foods in reach in refridgerator on cook line.
  Store food in packages, covered containers, or wrappings. Correct today as discussed.
• 1060 - The nonfood contact surface of many of the shelves are rusted and in poor repair. Shelving in walk in is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Repair or replace all rusted equipment with nonabsorbent equipment and shelving. Correct in 90 days.
• 1540 C - The clothes (washer/dryer) is located in the food prep area and may contaminate (exposed food/clean equipment/clean utensils/clean linens/single-service articles). Lint seen on floor and other equipment next to washer/dryer.
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated. Remove washer and dryer to another location, away from all food preparation areas within 90 days
• 1750 - Corrected During Inspection Wooden chopsticks were observed stored with other utensils after being washed.
  Wooden chopsticks are single service items and may only be used one time , then they are to be discarded.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: veg. slicer, dough blade, work surface by cook line. The wet wiping cloth used to wipe work surface by cook line was very soiled.
  Clean and sanitize these surfaces at least every 24 hours .Wiping cloth used on cook line should be clean and stored in santizing solution. Cook agreed to change wiping cloth and provide clean cloth during inspection. Correct other items today: slicer and dough machine.
• 1800 - The nonfood contact surface of all shelving, outside of bins, sides of equipment, handles of equipment, under and behind microwaves, under rice cooker has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. More frequent cleaning of this establishment is required to prevent accumulation of greasy, sticky deposits on all surfaces. Correct in 10 days and maintain as a part of the routine cleaning of this facility. Recommend an effective cleaning schedule
• 2000 C - Corrected During Inspection Single service items observed unprotected from contamination. Plastic spoons and forks behind cook line contaminated with debris
  Store single service items in its original protective packaging or inverted in an approved dispenser. Plastic utensils discarded during inspection. Discussed with PIC the need to relocate these items in a covered container so that they are protected. Store forks and spoons so that workers do not contaminate them. Plastic spoons and forks should be removed from bin using handles only
• 3030 - No disposable towels were provided at the hand washing lavatory in either location
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Correct today
• 3180 - Repeat Floors, walls and ceiling noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Make sure that floors are cleaned under and behind equipment. Pull work tables, refrigerators, freezers and other equipment away from wall so that thorough cleaning can be accomplished. Correct in 10 days
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition. Correct in 10 days

December 11, 2008 (Routine)

• 1750 - Repeat Single-service items were observed reused for the storage of beef,. chicken, and pork
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food grade storage containers designed for your food storage needs.
• 3180 - Condensor of walk-in refrigerator and handles on all refrigerators in need of cleaning as well as the hood filters.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 16, 2007 (Routine)

• 0820 - Critical Pork in walk-in cold holding at improper temperatures.(43degrees)
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Reach-in freezer was observed in a state of disrepair and damaged.
  Repair the lid on the reach-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the frezer lid/freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Single-service items were observed reused for the storage of frozen foods
  Discontinue the reuse of single-use containers for frozen foods storage. Provide approved reusable food storage containers designed for your food storage needs.

December 29, 2006 (Follow-up)

• 0470 A 4 - Critical Repeat Observed foods in the walk in, and other coolers stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0790 - Repeat Observed shrimp thawing in bucket of standing water.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1450 - Repeat The 2 door cooler in the grill area holding at 47.
  Adjust the temperature down to hold at 41 or below. Reolace unit is this can not be acheived. Provide additional coolers as necessary to maintain food items at 41. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on non-food contact surfaces.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Observed heavy accumulation of grease and other debris on the floors, walls and kitchen equipment.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Critical Repeat Observed live cockroaches. Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

November 28, 2006 (Routine)

• 0470 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE).
  Place raw meats (potentially hazardous foods) below ready to eat foods (vegetables and cooked foods)
• 0470 A 4 - Critical Observed foods in the walk in, and other coolers stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat Unlabeled food containers. Observed fkour, sugar etc stored in white rubbermaid trash cans without common name label.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0790 - Observed shrimp thawing in bucket of standing water.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0830 - Critical Repeat Ready to eat foods in the freezer, walk-in, make unit and 2 door cooler unit not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1450 - The 2 door cooler in the grill area holding at 47.
  Adjust the temperature down to hold at 41 or below. Reolace unit is this can not be acheived. Provide additional coolers as necessary to maintain food items at 41. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on non-food contact surfaces.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Observed heavy accumulation of grease and other debris on the floors, walls and kitchen equipment.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3270 - Critical Observed live cockroaches. Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3280 - Dead cockroaches was found on the premises
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

October 24, 2005 (Follow-up)

• 0450 C - Repeat Dispensing dry products with bowls
  Provide scoops with handles to dispense dry products.
• 1580 - Repeat The cutting board is heavily scratched and scored.
  Resurface cutting board to provide a food contact surface that is easily cleanable.
• 2840 - Repeat Carpeting installed as floor covering in women's restroom.
  Remove carpeting and replace with approved material.

September 29, 2005 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Using cups to dispense dry products.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide scoops with handles to dispense dry products. Correct within 3 days.
• 0480 - Unlabeled food containers of dry products.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Correct within 3 days.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in cooler are 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. Correct immediately.
• 1320 - Thermometer reading 30f below calibrated.
  Provide an accurate thermometer to check temperatures. Correct immediately.
• 1580 - The cutting board(s) along the food prep. table 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. Correct within 5 days.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine sanitizer weaker than 10 ppm.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. Correct immediately.
• 1800 - The nonfood contact surface of the dishwasher has accumulations of grime and debris. Build-up in fan cover in walk-in cooler and standing fan in the kitchen.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct immediately.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Ice machine.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct immediately.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use. Correct immediately.
• 2840 - Carpeting installed as floor covering in women's restroom.
  Remove carpeting and replace with approved floor material. Correct within 30 days.
• 2890 - Light bulb in 3 compartment sink room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct within 5 days.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Walss, floor under chest freezer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct within 5 days.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 11, 2005 (Complaint)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process. Placed in the walkin cooler to thaw.
• 0810 - Corrected During Inspection Food containers for cooling food are arranged so as to not allow for maximum heat transfer. Ground beef left to cool in a thick layer, (greater than 3" deep), at room temperature.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Place in shallow pan and relocated to top shelf of reach in cooler.
• 0820 - Corrected During Inspection Critical Raw chicken cold holding at improper temperatures. Large amount of product left unattended on prep table.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Only work with small amouts of product at one time and do not leave unattended.
• 1560 - There is floor mounted home style freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct in 30 days.
• 1780 - Critical The cleaning schedule for floor mixer is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. Harden food residue on paddle and bowl.
  The person in charge must devise a cleaning schedule which allows for cleaning after use of equipment. Do not exceed 4 hours between cleaning periods even when working with the same food product during continious use. Correct immediately.
• 2310 B - Corrected During Inspection The handwash station in the kitchen is being used to rinse foods. Thawing shrimp.
  The handwash facility identified above is to be used for washing hands only. Corrected during inspection, frozen shrimp relocated to walkin cooler for thawing. Product was bagged and in a pan and not exposed to contamination.
• 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment. Potting soil in kitchen conor.
  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. Relocated to outside storage area.

September 16, 2004 (Follow-up)

August 03, 2004 (Pre-Opening)