September 25, 2009 (Risk Factor Assessment)

January 29, 2009 (Routine)

April 09, 2008 (Critical Procedures)

July 24, 2007 (Critical Procedures)

January 11, 2007 (Routine)

June 09, 2006 (Critical Procedures)

October 27, 2005 (Routine)

June 28, 2005 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 3250 - Self closing device on employee restroom door is broken.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

February 09, 2005 (Routine)

• 1570 - Repeat Walkin refrigeration was observed in a state of disrepair and damaged.
  Repair the condensation problme 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Foods should not be stored below condensation problem unless in sealed, lidded container. Containers should be wash-rinsed-sanitized as needed.
• 1800 - The nonfood contact surface of the fan grate in the walkin refrigerator 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.

September 17, 2004 (Routine)

• 0220 - Critical Employees are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. CORRECTED
• 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. CORRECTED
• 1450 - Refrigeration at wait station, used to hold salad dressings, condiments and drinks was holding 50F at time of inspection.
  Need to service refrigeration to maintain all products at 41F or below.
• 1570 - Walkin refrigeration was observed in a state of disrepair resulting in excessive condensation.
  Repair the unit 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 unit replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2000 - Repeat Single service items were found stored on floor
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3200 - Hood system need additional drip tray.
  Hood system is to be cleaned and drip tray is to be manufactured.

January 08, 2004 (Routine)

• 0610 - 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Single service items were found stored on floor.
  Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

August 08, 2003 (Pre-Opening)