August 19, 2009 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
  Store food in packages, covered containers, or wrappings.
• 0620 - Food storage under leaking water lines.
  Relocate food storage to an approved area or shield the lines to intercept potential drips.
• 0640 - Food is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The bins that hold spices in the dry storage area and the push carts.
  Maintain nonfood-contact surfaces of equipment clean.
• 3340 - Critical Containers of cleaning and pesticide 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.

March 04, 2009 (Routine)

November 20, 2008 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the reach in refrigerator and freezer in the storage room.
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.

November 20, 2008 (Routine)

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the reach in refrigerator and freezer in the storage room.
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.

June 05, 2008 (Routine)

February 12, 2008 (Routine)

• 0480 - Unlabeled spices not in original containers under the hood system and in the oven.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the bottom of the hot holding unit and reach in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Clean dishes and silverware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.

June 21, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the storage room refrigeration unit.
  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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Inside of refrigeration, freezers and meat slicer.
  Clean and sanitize these surfaces for food contact.
• 2120 - Corrected During Inspection Critical Hot water turned off at the hand sink.
  Ensure that hot water is turned on and set at proper operating temperature at all times.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.

April 04, 2007 (Routine)

• 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the second reach in unit is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer .
  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:the reach in freezer.
  Maintain nonfood-contact surfaces of equipment clean. Defrost he unit so may be cleaned properly.
• 3045 - Repeat 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.
• 3080 - Repeat Less than 50 foot candles of light was noted under the hood. Two out of the four lights are out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

June 30, 2006 (Critical Procedures)

• 2260 - Critical Three compartment sink needs back flow protection.
  
• 2810 - Carpet in break room area (vaccumm breaker), needs to be removed and tiled.
  
• 3080 - One light out in hood.
  
• 3180 - Grill drip tray dirty.Deep fat fryer mechanical sections dirty.
  

February 28, 2006 (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.
• 0360 - Critical Some eggs shells cracked in two-door refrigerator and unsound.
  Discard cracked eggs. Routinely inspect eggs to ensure they are received clean and sound. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerances as specified in 7 CFR Part 56 and Part 59.
• 0470 - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: in 2-door refrigerator.
  Store food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat foods in the two-door refrigerator are 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.
• 1320 - There was no temperature measuring device located in the glass door 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.
• 1800 - The nonfood contact surface of the 2-door refrigerator 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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: microwave.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2000 - Corrected During Inspection Clean tableware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 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.
• 3170 - Flooring unapproved (carpeting and trap used) in alcove with kitchen equipment stored and is not maintainable, non-arborbant and durable in good repair
  Replace carpeting with hard subtrate (i.e. tile) to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided (radio stored on 3-compartment sink drainboard)..
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3610 - Plans and specification for the food establishment (preposed walk-in unit) is missing the proposed layout, mechanical schematics, construction materials and finish schedule
  Provide the proposed layout, mechanical schematics, construction materials and finish schedule for the food establishment

August 23, 2005 (Routine)

• 1180 - No metal stem thermometer available.
  
• 1190 - No visible thermometer in glass door refrigerator.
  
• 3180 - Hood/piping needs cleaning.Grill drip tray dirty.Convection oven dirty.
  

May 27, 2005 (Other)

April 26, 2005 (Routine)

• 0480 - Bulk flour/suger not labeled.
  
• 2350 - Critical Dishwasher has water leak.
  
• 3180 - Can opener blade dirty.
  

December 10, 2004 (Routine)

September 02, 2004 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Corrected.
• 3170 - Wall by exit side door has water stains and hole visible around pre-scape faucet thru-wall and is not maintained in good repair
  Repair/repaint to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1600 - The pre-scape sink next to mechanical dishwasher is heavily soiled.
  Corrected.
• 3190 - Kitchen floor is unclean.
  Corrected.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3180 - Ceiling vent in women's restroom noted in need of cleaning.
  Remove dust from ceiling vent 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.
• 2840 - Microwave, hot holding and refrigeration units stored on carpeting (covered with a tarp).
  Informed renovation of kitchen planned to extend into area, submitted guidelines.
• 2930 - Air gap a bottom of side door unit.
  Fill gap at bottom of door unit to ensure protection against vermin entrance.

May 29, 2003 (Other)