September 09, 2009 (Follow-up)

September 01, 2009 (Follow-up)

August 25, 2009 (Routine)

May 19, 2009 (Critical Procedures)

February 18, 2009 (Routine)

• 0380 - Corrected During Inspection Critical Observed a can of food on the can storage rack that is severely dented.
  Do not use cans of food that are severely dented, or dented on the rims or the side seam.
• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several of your seasonings (such as salt, etc..
  Store food in packages, covered containers, or wrappings.
• 1100 - Corrected During Inspection The food contact surface of the food strainer in the prep. sink has a large hole in it, with strands of broken metal strands sticking out around the damaged area. This could potentially get into your food, and the strainer itself can not be easily cleaned.
  Discard the damaged strainer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris, and to minimize the chance of contaminating your foods.
• 1570 - The lid to one of the large food containers is badly damaged.
  Replace the lid to the food storage container.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the outside of some of your food storage contaienrs
  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
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees, including both restrooms.
• 3180 - Repeat Observed an accumulation of mostly spilled food debris, some dirt or grit also beneath the storage racks in the dry storage area of the restaurant.
  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.

November 12, 2008 (Critical Procedures)

July 18, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Food handler observed grabing tomatoes with bare hands for the salads.
  All ready to eat foods such as sliced tomatoes that are not meant to be reheated must be handled with utinsils such as single use gloves, tongs, etc.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Seasonings in the dry storage room.
  Store food in packages, covered containers, or wrappings.
• 0570 - Heavily soiled wiping cloths in use by the cooks to handle hot plates and other hot items.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the extireor of equipment, such as refrigerators and freezers, and the interior of some of these items.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - The floor in dry storage and in the walk-in was noted in need of cleaning under the shelving.
  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 25, 2008 (Critical Procedures)

• 0800 - Corrected During Inspection Critical Beans noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Cool the beans by placing in shallow pans, placing on the top self in walk-in refrigerator and stir every 30 minutes.
• 0820 A 2 - Corrected During Inspection Critical Hamburger out at room temperture. Measured at 74 F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

October 02, 2007 (Routine)

• 1800 - The nonfood contact surface of the onion storage platform 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.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Large stock pots and other equipment.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

July 11, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0470 - Corrected During Inspection Critical Shrimp and beef stored in a manner that may contaminate ready to eat foods(tamato sauce and green peppers.
  Store ready-to-eat foods away from potentially hazardous raw foods.
• 0470 A 4 - Corrected During Inspection Critical Raw chicken stored in a way that may contaminate raw beef(both whole muscle and ground)
  Store Raw Chicken away from other raw meats to prevent contamination.
• 0820 - Corrected During Inspection Critical Sliced tomatoes are stored at 47 F at the prep table. This is because it is doubled pan.
  The Sliced tomatoes need to be moved over into its own slot without a double pan to maintain 41 F or lower.

April 11, 2007 (Routine)

• 1320 - Corrected During Inspection There was no temperature measuring device located in the Turbo Air refer(glass doors).
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The women's room toilet seat was observed in a state of disrepair. The seat is very loose.
  Repair the toilet seat 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - Corrected During Inspection The nonfood contact surface of the outside surfaces of large plastic utensil bin in the dishwashing area 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.

January 11, 2007 (Routine)

• 1100 - The food contact surface of some service plates are not smooth, contain cracks, chips, or pits and can not be easily cleaned.
  Replace the chipped plates to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1800 - The nonfood contact surface of the Turbo Air refer. 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.

October 23, 2006 (Follow-up)

October 06, 2006 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Improper scoops in the seasonings
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Critical Food cold holding at improper temperatures in the walk-in refrigerator..
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Please move any potentially hazardous foods to refrigeration that is working.
• 1570 - A two door refrigerator and the walk-in refrigerator were observed in a state of disrepair.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener
  Clean and sanitize these surfaces for food contact.
• 2310 B - The handwash station at the kithchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only

July 05, 2006 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 1320 - There was no temperature measuring device located in the food prep. refer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Correct and keep thermometer in refer.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk-in refer. floor and racks and the Turbo air freezer.
  Maintain nonfood-contact surfaces of equipment clean. Correct and maintain a regular cleaning schedule.

April 11, 2006 (Follow-up)

April 06, 2006 (Critical Procedures)

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Rice barrel not covered.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0820 - Critical Dressings, steaks, milk, sour cream, beef, and chicken in cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - Prep refer was observed in a state of disrepair and damaged. Not maintaining food temperatures below 41 deg. F.
  Repair the Prep refer 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 prep refer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2790 - Wooden dunnage rack for holding soda canisters not sealed.
  Paint the dunnage rack with a light color oil base enamel.
• 3140 - Coats stored with foods.
  Privide suitable facilities for the storage of personal items and coats so that food, equipment, single-service and single-use articles to protect them from contamination

February 03, 2006 (Pre-Opening)

• 2180 - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the regulations. Drain line sticking out into the walking area to a floor drain is not easily cleaned under and a safety issue must be addressed..
  Route drainline from refer condensation unit to the outside.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 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.
• 3080 - Less than 10 foot candles of light was noted in the walkin refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.