March 04, 2009 (Routine)

December 22, 2008 (Routine)

• 3-101.11 - Critical Ice in the ice machine was running over moldy surfaces on its way to the ice bin, thereby becoming contaminated and adulterated.
  Dump and clean ice machine.
• 4-301.11 - The front display cooler was not sufficient in capacity to meet the food storage demands of the establishment.. it was 44 on the bottom and 41-42 on the top.
  Provide additional EQUIPMENT necessary to maintain food items at or below 41 degrees F.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to

October 06, 2008 (Routine)

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical turkey loaf at 47, beef at 50, salami at 46, sliced ham at 45, roast beef at 46, sliced tomatoes at 46, bologna ham at 47, sliced beef at 48, breaded chicken at 46, bbq Ribs at 45, buffalo grilled chicken salad at 51, milk at 48, tomatoes at 45, BBQ at 44, tuna at 50, seeafood salad at 46, terriaki at 45, seafood at 44, cheese at 45 all cold holding at temperatures above 41..
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared, refrigerated RTE small portions of seafood and cheese were held more than 24 hours and were not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.

September 08, 2008 (Follow-up)