October 15, 2009 (Routine)

• 0450 C - Corrected During Inspection Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s); bowl used to dispense spices.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 2310 B - Corrected During Inspection The handwash station at the dishwashing area is being used for purposes other than washing hands; storing wiping clothes, and plates.
  The handwash facility identified above is to be used for washing hands only
• 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide quaternary ammoonium at proper concentration of 200 ppm at 75 F and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 0870 - Critical The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
  Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.

July 16, 2009 (Routine)

• 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s); mixed spice container.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the dishwashing, and 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

March 18, 2009 (Routine)

• 0550 - Dispensing utensils improperly stored between uses; wait station utensil storage, handle in spice.
  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 135F.
• 0610 - Food stored on the floor or food stored less than 6" above the floor; strawberries on walk-in floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical Cheese, barbeque, and sliced tomatoes are cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2000 - Clean glasses were not observed stored in a position to allow air-drying.
  Store glasses in a self-draining position that allows air-drying.

December 16, 2008 (Routine)

• 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: garlic bread, iced tea, cut beverage fruit.
  Store food in packages, covered containers, or wrappings.
• 1580 - The cutting board along the salad prep station is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1800 - The nonfood contact surface of the wait station cabinet that stores unpackaged single service items 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

August 14, 2008 (Routine)

May 28, 2008 (Routine)

February 07, 2008 (Routine)