October 06, 2009 (Routine)

September 19, 2008 (Routine)

August 09, 2007 (Routine)

• 0380 - Corrected During Inspection Critical Dented can observed in the dry storage area.
  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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered raw chicken was observed in the walk-in cooler. Stacked boxes of raw chicken were observed stored in the walk-in cooler adjacent to open container of coleslaw.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3240 - Handwashing facilities are maintained clean. Handwash sink was observed in disrepair and slow to drain.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

October 11, 2006 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk in cooler 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. Correct immediately.
• 1060 - The nonfood contact surface of the shelving in dry storage area is not corrosion resistant, nonabsorbent, and/or smooth. Observed carboard used as nonfood contact surface to store boxes of food.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2310 B - The handwash station next to walk-in cooler is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2700 - The waste storage container is in disrepair. Dumpster observed leaking.
  Replace/ repair the waste storage container/dumpster.
• 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2790 - The indoor ceiling material located above ice machine does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Missing ceiling tile above ice machine.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

August 23, 2005 (Routine)

• 0550 - Ice scoops with handles in ice in soda machine.Dispensing utensils improperly stored between uses.
  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 140F and the container. Correct immediaty.
• 0760 - Critical The beans (80f) were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.Correct immediatly.
• 1900 - Critical When tested, Ammonium sanitizer was stronger than 200 ppm at 3 compartment sink.
  Provide ammonium sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. Correct imediatly.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Correct immediatly.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Correct immediatly.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use. Correct immediatly.

March 11, 2005 (Complaint)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop stored in the ice and employee scooping ice with cups.
  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 140F and the container.
• 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.
• 0570 - Corrected During Inspection The in-use wiping cloths used to clean dining room tables are also being used on food-contact surfaces in the food preparation area.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0570 - Corrected During Inspection The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use.
• 0570 - Corrected During Inspection Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0610 - Corrected During Inspection 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.
• 0610 - Corrected During Inspection Food stored in a commonly wet or soiled location.
  Protect food from contamination by storing the food in a clean and dry location.
• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. Container of cole slaw stored on the floor of the walkin where raw chicken juice has spilled on the floor. once removed from the floor, the manager sat the container on a cutting board used for RTE food make line while a cart was cleaned for the container to sit on.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. CDI and all surfaces were cleanes and sanitized.
• 0820 - Corrected During Inspection Critical Chicken used for immediate service and for "restaging" of secondary product hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: prep surfaces, cutting board, make line table.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: tongs, bowl for chicken.
  Clean and sanitize these surfaces for food contact.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Back door proped open with broom, no delivery truck in sight, and the manager taking a smoke break outside while the door is proped open.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3260 - Corrected During Inspection Employees are not storing clothes and personal items in the dressing rooms or lockers provided.
  Employees that regularly change or store their clothes in the establishment should use the dressing room or lockers provided.

October 29, 2004 (Routine)

• 1800 - The nonfood contact surface of the has accumulations of grime and debris. The handles to the walk-in cooler covered in chicken juice and flour. this could become a cross contamination issue if not corrected.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. CDI
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. these Items should be stored in the managers office, but were being stored on the facility dry storage.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions. Corrected during the inspection (CDI)

October 31, 2003 (Routine)

May 28, 2003 (Pre-Opening)

May 27, 2003 (Pre-Opening)