June 05, 2009 (Routine)

January 30, 2009 (Routine)

September 11, 2008 (Critical Procedures)

• 0060 - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 2310 - Corrected During Inspection Critical The handwashing facility 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 items preventing its use.

March 26, 2008 (Routine)

December 03, 2007 (Routine)

April 23, 2007 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3140 - Corrected During Inspection Repeat Employee items are being stored with utensils, etc.
  Store items away from untensils, single service items, etc.

October 27, 2006 (Routine)

• 3140 - Area where employees are storing items is located so that it does not protect items from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3220 - Repeat Mops 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.

March 10, 2006 (Routine)

• 0690 - Corrected During Inspection Provide splash guard between back handsink and storage shelves for food.
  Protect food from miscellaneous sources of contamination.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back.
  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
• 3220 - Corrected During Inspection Mops 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.

March 06, 2006 (Pre-Opening)

March 02, 2006 (Pre-Opening)