July 29, 2009 (Routine)

• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ladle and inside microwave.
  Clean and sanitize these surfaces for food contact.
• 2890 - Repeat Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the preparation area.
  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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the hand sink in the preparation 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
• 3080 - Less than 50 foot candles of light was noted in the preparation area.
  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

December 17, 2008 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection (Need to get a current Certified Food Manager).
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0830 - Critical The prepared ready-to-eat (RTE) food 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. 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside and outside of the cabinets above the three compartment sink.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Critical The handwashing facility located in the preperation area is 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 boxes preventing its use.
• 2890 - Repeat Light bulb in Traulsen reach-in refrigerator not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the preperation 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
• 3080 - Less than 10 foot candles of light was noted in the Traulsen reach-in 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.

May 07, 2008 (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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: microwave.
  Clean and sanitize these surfaces for food contact.
• 2000 - Clean bowls and to go boxes were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2890 - Light bulb in Traulsen reach-in refrigerator not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the food 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
• 3340 - Corrected During Inspection Critical Repeat Containers of Windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of Windex must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3360 - Corrected During Inspection Critical The roach bait stations are being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
  The roach bait stations must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

May 15, 2007 (Routine)

• 0610 - Food-contact containers stored in a location where it is subject to splash, dust or other contamination (observed dishes stored on drainboard next to handwashing sink).
  Store food-contact containers where they are not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  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

June 22, 2006 (Routine)

• 2000 - Milk crates are temporarily being used as storage shelves in the dry storage area.
  Obtain storage racks that are at least 6 inches above the floor. Note: storage racks are currently on order.
• 3180 - Floor under the three-compartment sink in the pantry noted in need of cleaning.
  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.
• 3340 - Critical A container of warewashing sanitizer (Iodine) is stored above the three-compartment sink.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items to prevent contamination. Note: In process of changing to a different sanitizer (quaterinary ammonium and relocating the dispenser-Ecolab in charge).

May 31, 2005 (Routine)

June 02, 2004 (Routine)

February 25, 2003 (Routine)

• 1320 - There was no temperature measuring device located inside the Reach In 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.
• 1530 - Current test kit has been compromised (denatured) that located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain an additional QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2000 - Clean @TABLEWARE@ were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Clean @TABLEWARE@ were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.