September 15, 2009 (Routine)

March 25, 2009 (Routine)

September 15, 2008 (Routine)

March 26, 2008 (Routine)

September 13, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the reach in behind make line.
  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 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Floor grease trap(clogged) was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the grease trap 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 grease trap, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the back prep,dish washing 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 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back prep,dish washing 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 06, 2007 (Routine)

September 12, 2006 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.(bag of onions)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Meatballs and sauce hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 2000 - Single service items observed unprotected from contamination.(on floor)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2130 - Repeat Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink in back prep area
  Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.

March 08, 2006 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 1570 - Light bulbs in walk in cooler and freezer were observed in a condition that prevents necessary maintenance and easy cleaning. (burnt out)
  Repair the light bulbs 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 light bulbs, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2130 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: back prep area hand sink
  Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the front prep 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.
• 3100 - 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

September 08, 2005 (Routine)