June 23, 2009 (Routine)

• 1570 - Repeat storeage shelves and knobs on soup pot was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2310 B - The handwash station at the prep line is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 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.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

February 06, 2009 (Routine)

• 0450 - Corrected During Inspection 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.
• 0830 - Critical The prepared ready-to-eat @FOOD@ in the freezer is 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. 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 minus the refrigeration time before the food was frozen.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

October 29, 2008 (Routine)

May 23, 2008 (Routine)

• 0550 - In-use utensils improperly stored between use.
  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 135F.
• 1570 - The door gasket to the walk in cooler is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in cooler shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 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.

January 25, 2008 (Routine)

• 1800 - Repeat The nonfood contact surface of the storeage shelves 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.
• 2310 B - Repeat The handwash station at theprep linei s being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3030 - Corrected During Inspection Repeat No continuous towel system that supplies the user with a clean towel has been provided.
  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

August 27, 2007 (Routine)

• 0140 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 1800 - The nonfood contact surface of the mop sink 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.
• 2310 B - The handwash station at the prep line is being used to rinse foods.
  The handwash facility identified above is to be used for washing hands only
• 3020 - Soap was not provided at the hand washing lavatory in the prep line
  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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory on the prep line
  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

March 13, 2007 (Routine)

• 0130 - Critical Employees not washing hands.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0610 - Food stored on floor in walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3030 - No disposable towels were provided at the handsink,
  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
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

January 31, 2006 (Follow-up)

January 25, 2006 (Follow-up)

January 19, 2006 (Routine)

• 0820 - Critical @FOOD@ cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 2000 - items stored on floor
  store items 6" inches off of floor
• 2310 - Critical The handwashing facility located at the wall is blocked, 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 @EQUIPMENT@ preventing its use.
• 2620 - There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 3030 - No disposable towels were provided at the hand washing lavatory
  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 - 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 - wall in kitchen 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.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

January 03, 2006 (Complaint)

September 09, 2004 (Routine)

• 1800 - Repeat Fan guard,refrigerator door gasket and shelve noted dirty at the time of this visit.
  Clean the shelve,door gasket and the fan guard as needed.
• 1570 - Repeat Broken hot water faucet noted at the hand sink at the time of this visit.
  Repair the leaking faucet at the hand sink in the kitchen.
• 3150 - Dented cans food noted on the shelve at the time of this visit.
  Return the dented can food to prevent uses.
• 0610 - Repeat Food items not covered in the refrigerator at the time of this visit.
  Cover the food item in the refrigerator to prevent contamination.
• 3340 - Critical Repeat Toxic chemical not stored seperate from food in the kitchen at the time of this visit.
  Store toxic chemical seperate from food.

April 26, 2004 (Routine)

• 0610 - Repeat Food item not protected from contamination during prep and storage.
  Food items must be protected during storing to prevent contamination.
• 1570 - Repeat Leaking faucet noted at the three compartment sink at the time of this visit.
  Repair the faucet at the three compartment sink in the kitchen.
• 3140 - Repeat Employees not storing their jackets and purses in a locker room at the time of this visit.
  Store the employees coats and purses in locker room to prevent contact with food which can lead to food contamination.
• 3170 - Wall over the service counter noted burn due to heat from the table mounted grill heat.
  Remove the table mounted grill from the front counter to prevent fire.
• 3340 - Critical Toxic chemical noted stored next to food contact surfaces equipment in the kitchen under the sink.
  Store the toxic chemical seperate from the food contact surfaces equipment.
• 3180 - Repeat Floor noted not clean under the equipment at the time of this visit.
  Clean the floor under the equipment.

April 12, 2004 (Routine)

• 1800 - Repeat The outer surfaces of the equipment in the kitchen noted not clean at the time of this visit.
  Clean the outer surfaces of the equipment in the kitchen to prevent the cross contamination of the employees hand.
• 0550 - The ice scoup not stored in the ice machine with the handle up to prevent tuching the ice.
  Store the ice scoup in the ice machine with the handle up to prevent the handle from tuching the ice which can lead to contamination.
• 0610 - Food item noted stored on the floor at the time of this visit.
  Store food item above the floor to prevent contamination.
• 3180 - Repeat Floor in the kitchen under the equipment noted dirty at the time of this visit.
  Clean the floor under the equipment in the kitchen to prevent rodent infestation.
• 1770 A - Critical Refrigerator and other food contact surfaces noted not clean at the time of this visit.
  Clean the food contact surfaces in the kitchen to prevent the cross contamination .
• 0480 - Food item noted not label at the time of this visit.
  Food item that is not stored in the orginal container must be label with the correct name.
• 3140 - Repeat Locker room to store the employee cloths not provided at the time of this visit.
  Provide a locker room for the employees jacket and purse to prevent contact with food.
• 1570 - Repeat Faucet at the three compartment sink noted leaking at the of this visit.
  Repair the leaking faucet at the three compartment in the kitchen to prevent water leak.

November 04, 2003 (Routine)

• 1800 - Repeat Top of the shake machine noted dirty at the time of this visit.
  Clean the top of the shake machine as often as needed to prevent dust build-up which can fall into food and cause cross contamination.
• 3080 - Burn light noted in the kitche area of the establishment at the time of this visit.
  Replace the burn light in the kitchen area.
• 1580 - White plastic cutting board noted dirty and pitted at the time of this visit.
  Replace the old dirty pitted cutting board to prevent the cross contamination of food which can lead to food forn illness.
• 1570 - The ice machine door noted old and broken which is allowing properly cleaning.
  Replace the ice machine door.
• 3140 - Locker room not available for the kitchen worker to stored their coats and purses to prevent tuching food.
  Provide locker room for the the employees coats and purses to prevent contact with food.
• 3180 - Floor noted dirty thoroughout the kitchen at the time of this visit.
  Clean the floor thoroughout the establishment to prevent dirt and other food debries from accumilation which can also lead to rodent and insect infestation in the kitchen.