July 17, 2009 (Routine)

• 1060 - The nonfood contact surface of the paper towels under glasses is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

February 06, 2009 (Routine)

September 18, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Repeat Minimize bare handed contact when preparing food items to be cooked and served to customers.
  Should use utensils,disposable gloves,etc. to minimize bare handed contact with any food items.
• 1320 - The temperature measuring device located prep unit is not easily readable.(broken)
  Provide an easily readable thermometer so employees can accurately read the thermometer.

April 18, 2008 (Routine)

December 11, 2007 (Routine)

July 19, 2007 (Routine)

February 15, 2007 (Routine)

• 1060 - The nonfood contact surface of the cardboard box is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the upstairs prep area
  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.

November 07, 2006 (Complaint)

• 0480 - Unlabeled food containers.(sugar upstairs)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1750 - Manufacturer containers were observed reused for the storage of sugar.
  Discontinue the reuse of manufacturer containers for sugar storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the upstairs prep area
  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.

July 21, 2006 (Routine)

• 0560 - Linens in contact with food.(sliced onions)
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0820 - Critical Phfs in upstairs reach in cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1420 - The (dolly/pallet/racks/skid) used to store food is not easily movable.
  Dollies, pallets, racks and skids must be easily movable to allow for frequent and proper cleaning of the facility.
• 3020 - Soap was not provided at the hand washing lavatory in the upstairs prep area
  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.
• 3180 - Floor behind equipment in the food prep area 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.

March 24, 2006 (Routine)

• 0830 - Critical The prepared ready-to-eat meats and chicken 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 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

December 01, 2005 (Routine)

• 0550 - 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 19, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the waitress station. (ice)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1150 - The nonfood contact surface of the napkin used under glasses is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1780 - Critical Surfaces of the sauce containers was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of sauce containers at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 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.

March 23, 2005 (Routine)

• 1780 - Corrected During Inspection Critical Food contact surfaces of the knives used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of knives no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the inside bottom of reach in freezer 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.
• 3170 - Floor tile missing in upstairs prep area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 19, 2004 (Routine)

• 0220 - Critical The food prep person was smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All food prep people who are smoking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0470 - Critical Unwrapped or uncovered food in the reach in. (salads)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses. (ice scoops)
  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.
• 2000 - Single service items observed unprotected from contamination. (unwrapped straws)
  Store single service items in its original protective packaging or inverted in an approved dispenser.

July 28, 2004 (Routine)