June 26, 2009 (Routine)

January 27, 2009 (Routine)

• 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the coke fridge.
  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.
• 4-601.11 - Observed mold in the ice machine.
  Clean and sanitize these surfaces for food contact.

April 21, 2008 (Routine)

• 3-202.15 - Critical Food from damaged packaging offered for sale or service.Dented cans stored on shelves in store room.
  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.
• 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-203.11 - The food temperature measuring device (degrees F) located in the kitchen. is not accurate.Person in Charge failed to calibrate food thermometer.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 6-501.16 - Corrected During Inspection Mops and brooms 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.

January 08, 2008 (Routine)

• 3-501.18 - Critical The prepared ready-to-eat (RTE) food in the walk-in refrigeration unit is not labeled with a ""consume by"" date.
  Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at handsinks 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.

August 14, 2007 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17 - Critical The prepared ready-to-eat (RTE) in the refrigeration unit 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.
• 6-301.14 - Corrected During Inspection 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.

April 17, 2007 (Routine)

November 27, 2006 (Routine)

• 4-601.11 - Corrected During Inspection Observed accumulations of grime and debris on the following food contact surfaces: pot
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: meat slicer.
  Maintain nonfood-contact surfaces of equipment clean.

August 11, 2006 (Routine)

• 4-601.11 - Corrected During Inspection Critical Observed accumulations of grime and debris on the following food contact surfaces: "buffalo chopper."
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: food prep knife.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: spice shelf, the table area under the buffalo chopper, and the ice scoop storage container.
  Maintain nonfood-contact surfaces of equipment clean.

May 11, 2006 (Routine)

May 11, 2006 (Routine)

November 09, 2005 (Routine)

• 3-302.11 - Corrected During Inspection Critical Repeat Raw animal food (beef) stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.14 - Critical Large roast beef noted not being adequately cooled to prevent the growth of harmful bacteria. Roast was cooked 11-08-05, temperature on 11-09-05 was 47 F.
  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.
• 3-501.16 - Corrected During Inspection Critical Food hot holding at improper temperatures in the hot box. The ambient air temperature on the hot box was 100 F. Mixed vegetables 107 F, Fried chicken 110 F, Turkey 108 F.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 3-501.16 - Corrected During Inspection Critical Large roast beef cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Inside of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The ice scoop storage container, the exhaust hood.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.12 - The ovens were observed soiled with accumulations of grime and debris.
  Clean the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the back prep area near the dry goods.
  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.
• 6-501.110 - Employees are not using the designated area provided for personal clothing. Employee jacket being stored on storage shelf in back prep area near the dry goods.
  Employees should use the designated area provided.

August 25, 2005 (Routine)

• 3-101.11 - Corrected During Inspection Critical The bananas stored on the storage racks are spoiled/unsound and starting to attract pests (fruit flies). Food was voluntarily discarded by manager.
  Ensure food is safe and unadulterated.
• 3-302.11 - Corrected During Inspection Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-204.112 - There was no temperature measuring device located in the large chest freezer.
  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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Ice scoop storage container, ovens.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-301.12 - Corrected During Inspection No disposable towels were provided a the hand washing lavatory in the prep area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

May 24, 2005 (Routine)

February 18, 2005 (Routine)

• 4-601.11 - Corrected During Inspection Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Cooking pan which was voluntarily discared by the manager.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11 - Corrected During Inspection Observed accumulations of grime, food debris and other debris on the following food contact surfaces: Knife.
  Clean and sanitize these surfaces for food contact.
• 4-901.11 - Clean cooking pans were found stacked 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.

November 24, 2004 (Routine)

• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the cleaning room area or the back prep room area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3-305.11 - Boxes of food stored on the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-204.112 - The temperature measuring device located in the Fridgidaire freezer was broken. CORRECTED DURING THIS INSPECTION.
  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.
• 4-202.11 - The food contact surface of the kitchen knives were not smooth, contains cracks, chips, or pits and can not be easily cleaned. CORRECTED DURING THIS INSPECTION. MANAGER VOLUNTARILY DISCARDED THE UTENSILS.
  Repair or replace the kitchen knives 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.

July 26, 2004 (Routine)

• 5-205.11 - Critical The handwashing facilitys located at the back prep room and in the storage room were blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the carts preventing its use.
• 6-305.11 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3-304.12 - Dispensing utensils improperly stored in between use.
  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.
• 7-201.11 - Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-101.19 - A wooden rolling pin was observed to be in a state of disrepair and damaged.
  Replace wooden rolling pin. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 4-601.11 - Observed debris on the following food contact surfaces: Meat slicer, cutting board, and butcher block prep table.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Outer portions of the orange juice dispensing unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-303.11 - Repeat Less than 50 foot candles of ight was noted in the exhaust hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 4-501.11 - Coffee container was observed in a state of damaged. Handwashing station faucet in service area observed in a state of disrepair.
  Replace the coffee container. Repair the the handwashing station faucet 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 handwashing station faucet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

April 29, 2004 (Routine)

• 6-303.11 - Less than 20 foot candles of light was noted in the under the exhaust hood area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 4-601.11 - Tableware in clean storage was observed soiled to sight and touch:
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Clean silverware and single-service utensils were observed stored unprotected from contamination. Corrected.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

November 10, 2003 (Routine)