0470 A 4 - Corrected During Inspection Raw meats stored over ready to eat foods in reach in. Store all raw meats on lowest shelf to prevent cross contamination.
1320 - Repeat There was no temperature measuring device located in the large reach in refrigerator. 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.
July 19, 2007 (Routine)
1900 - Corrected During InspectionCritical 3 compartment sink set up to wash and rinse. No sanitizer. Set up 3 compartment sink to wash, rinse and sanitize.
3100 - Area around handsink cluttered with personal items. Store all personal items in a designated area, keep area around handsink accessible.
3180 - Corrected During Inspection Screen over vent in 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.
April 30, 2007 (Pre-Opening)
0820 - Corrected During InspectionCritical Refrigerated prep unit at 48 F. Needs to be at 41F or below. Check and service unit. Remove phfs until proper temperature can be maintained.
1150 - The nonfood contact surface of the wooden counter under grill 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. Paint or seal to be smooth, non-absorbable and cleanable.
1320 - There was no temperature measuring device located in the prep and reach in. 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.
2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Ceiling exhaust fan. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
3020 - Soap was not provided at the hand washing lavatory . Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
3170 - Corrected During Inspection Hot water tank has leak is not maintained in good repair Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Operator has scheduled repair person.
Please correct above violations before operating. Food service operation permit issued.