July 23, 2009 (Routine)

April 29, 2009 (Routine)

January 27, 2009 (Critical Procedures)

October 27, 2008 (Routine)

• 0820 A 2 - Critical Cut Tomato cold holding at improper temperatures in a ice bath.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Recommend using Time as a Public Health Control.
• 1570 - The door gasket to the True Cooler (3-Door) is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

July 14, 2008 (Critical Procedures)

April 11, 2008 (Routine)

January 08, 2008 (Critical Procedures)

July 06, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0960 1 - Critical Repeat *Teplon coated pans/skillets are pitted.*Improper storage (containers nested with no cover). Contact with ready to eat foods, (tomatoes).
  *Teflon pans/skillets needs to be replaced.*Properly store ready to eat foods.
• 2310 B - Handwash sink can be used for no other purpose that handwashing. (Salt Shaker in sink.)
  Handwash facilities are to be used for washing hands only
• 3270 - Harborage conditions exist
  Eliminate harborage conditions. *Contact paper needs to be removed from storage shelves.*Cracked & Chipped Dishware (Discard)Please review

July 16, 2006 (Follow-up)

June 20, 2006 (Routine)

• 0220 - Corrected During Inspection Critical A employee was observed drinking from an uncovered container in the food preparation area.
  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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The ready-to-eat commercially processed foodf in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, 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.
• 0960 1 - Critical The food containers are not safe (not commercial grade).
  Repair the food containers with commercial grade to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - The door gasket of the white freezer is damaged.
  Repair or replace the white freezer door gasket in accordance with the manufacturer's specifications.
• 1570 - Vegetable unit was observed in a state of disrepair and damaged.
  Repair the vegetable unit 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 vegetable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen 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.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2890 - Light bulb in heat lamp not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 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.
• 3260 - Corrected During Inspection Repeat Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

March 10, 2005 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE)veg beef soup in the refrigeration unit is 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.
• 0960 2 - The food contact surface of the porcelain crab pots is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the crab pots to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3340 - Critical Containers of metal polish are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of metal polish must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 12, 2004 (Routine)

• 0380 - Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0540 - Critical Food in contact with soiled equipment or utensils.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 1320 - The temperature measuring device in the small 2 door prep. regrif was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 3180 - door gaskets 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.
• 0830 - Critical The prepared ready-to-eat (RTE) egg salad in the refrigeration unit is 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.
• 0840 - Critical The commercially processed ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not labeled with a ""consume by"" date.
  Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded 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.