September 30, 2009 (Routine)

June 17, 2009 (Routine)

• 0060 - Critical Employee who could demonstrate knowledge not available.
  Provide certified manager or employee that can demonstrate knowledge during all hours of operation.
• 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 1 - Critical Sausage hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 1620 - Warewashing sink observed used for handwashing.
  A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.

February 19, 2009 (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 The food contact surface is not safe; garbage bag used for holding sliced onions.
  Remove the garbage bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.