March 20, 2009 (Routine)

March 12, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Grill cook observed handling ready to eat foods with bare hands.
  Food handlers should not touch ready to eat or cooked foods with bare hands. Use gloves, tongs or utensils.
• 0550 - Corrected During Inspection Tongs in container of lettuce. Bucket used for ice scoop stored in ice.
  Do not store utensil in the food so that hands contact food. Use ice scoop with handle instead of bucket.
• 0820 A 2 - Corrected During Inspection Critical Tomatoes on prep counter at 46F.
  Tomatoes should be treated as a potentially hazardous food and kept at 41F or below
• 1320 - No thermometer in undercounter reach in.
  Keep thermometers in all refrigerated units.
• 2000 - Box of napins on the floor and large tray covers exposed on storage shelf.
  Invert covers, store napkins off of floor.
• 3180 - Repeat Floor under dishmachine and wall behind sink soiled.
  Clean regularly or as needed.

February 13, 2007 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside door of reach in and around fryer and grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Put sign back up at handsink, no sign in ladies restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3100 - Repeat Jacket stored on rack in kitchen.
  Store all personal items in a designated area away from food or equipment storage.
• 3180 - Repeat Floor under dishmachine 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.
• 3290 - Mop head noted to be stored in such a way that it is contaminating at 3 compartment sink.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3330 - Corrected During Inspection Critical Repeat Working containers of spray cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 18, 2006 (Routine)

• 0450 - Critical Repeat Employees handling ready to eat foods with bare hands at grill area.
  Food handlers should not handle ready to eat or cooked foods with their bare hands. Use gloves, tongs or other suitable utensils. Also wash hands when switching from one duty to another.
• 0570 - Repeat Wiping cloth sanitizer concentration low.
  Check concentration regularly and keep at 50 ppm (chlorine) or 200 ppm (quat).
• 1150 - Bottom shelf of prep counter broken and less than 6 inches off floor.
  Repair shelf so that it is a minimum of 6 inches off the floor.
• 1320 - Repeat No thermometers in refrigerated and freezer units. Units with built in thermometers not accurate.
  Keep thermometers in all units.
• 1580 - End of cutting board at grill split.
  Repair or replace cutting board so that surface is smooth and cleanable.
• 1600 - Exterior front of dishmachine dirty.
  Clean as needed.
• 1770 B - Interior of reach in at front service counter soiled.
  Clean as needed.
• 1830 - Rack of glasses/cups overloaded in dishmachine.
  Do not overload racks. Keep single layer so that all utensils get the required contact time for cleaning and sanitizing.
• 2000 - Equipment stored on floor under racks in kitchen area.
  Store all equipment at least 6 inches off floor so that floor can be easily cleaned.
• 3020 - Repeat No soap at front counter handsink.
  Keep soap in dispenser at handsink.
• 3100 - Hat and uniform shirts on back storage shelf.
  Store all personal items (clothing, uniforms) in a designated area.
• 3180 - Repeat Floor under dishmachine dirty, floor between grill and reach in freezer dirty.
  Clean as needed.
• 3290 - Corrected During Inspection Fly swatter on shelf under prep counter in back kitchen.
  Store with maintanence equipment.
• 3340 - Corrected During Inspection Critical Stainless steel cleaner stored on shelf with food items.
  Store cleaners in designated area away from foods, food contact surfaces or single service items.

January 18, 2006 (Routine)

• 0450 - Critical Repeat Employees handling ready to eat foods with bare hands at grill area.
  Food handlers should not handle ready to eat or cooked foods with their bare hands. Use gloves, tongs or other suitable utensils. Also wash hands when switching from one duty to another.
• 0570 - Repeat Wiping cloth sanitizer concentration low.
  Check concentration regularly and keep at 50 ppm (chlorine) or 200 ppm (quat).
• 1150 - Bottom shelf of prep counter broken and less than 6 inches off floor.
  Repair shelf so that it is a minimum of 6 inches off the floor.
• 1320 - Repeat No thermometers in refrigerated and freezer units. Units with built in thermometers not accurate.
  Keep thermometers in all units.
• 1580 - End of cutting board at grill split.
  Repair or replace cutting board so that surface is smooth and cleanable.
• 1600 - Exterior front of dishmachine dirty.
  Clean as needed.
• 1770 B - Interior of reach in at front service counter soiled.
  Clean as needed.
• 1830 - Rack of glasses/cups overloaded in dishmachine.
  Do not overload racks. Keep single layer so that all utensils get the required contact time for cleaning and sanitizing.
• 2000 - Equipment stored on floor under racks in kitchen area.
  Store all equipment at least 6 inches off floor so that floor can be easily cleaned.
• 3020 - Repeat No soap at front counter handsink.
  Keep soap in dispenser at handsink.
• 3100 - Hat and uniform shirts on back storage shelf.
  Store all personal items (clothing, uniforms) in a designated area.
• 3180 - Repeat Floor under dishmachine dirty, floor between grill and reach in freezer dirty.
  Clean as needed.
• 3290 - Corrected During Inspection Fly swatter on shelf under prep counter in back kitchen.
  Store with maintanence equipment.
• 3340 - Corrected During Inspection Critical Stainless steel cleaner stored on shelf with food items.
  Store cleaners in designated area away from foods, food contact surfaces or single service items.

January 07, 2005 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready to eat foods with bare hands.
  Employees should not touch ready to eat or cooked foods with their bare hands. Use gloves, tongs, utensils or deli tissue.
• 0570 - Sanitizer concentration low for wiping clothes.
  Check concentration regularly and replace as needed.
• 1320 - No thermometer in counter reach in .
  Install thermometers in all reach in refrigerators.
• 1770 B - Interior of salad prep reach in has food accumulation on bottom.
  Clean as needed.
• 3020 - No soap at front counter handsink.
  Keep soap in dispenser at handsink.
• 3050 - No paper towels at front handsink.
  Keep paper towels in dispenser at front handsink.
• 3180 - Grime build up around floor drain under prep sink. Floor dirty under handsink and dishmachine, also around drain. Ceiling vent dusty out front. Floor under grill and side of hood dirty.
  Clean as needed.
• 3260 - Personal items (shirt, apron, hat) on stock shelves.
  Store all personal items in a designated area, not on food prep or storage shelves.
• 3290 - Maintanence items stored next to ice maker.
  Store mops and brooms properly inbetween use, don't clutter next to icemaker.
• 3330 - Corrected During Inspection Critical Spray bottle not labeled at front counter.
  Label all containers with common name of product.
• 3350 - Insect spray on back storage shelf.
  Use only insecticides approved for use in food service establishments.

February 20, 2004 (Pre-Opening)