October 02, 2009 (Routine)

• 2310 B - The handwash station at the main line is being used to clean/rinse utensils.
  The handwash facility identified above is to be used for washing hands only.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. The sign is missing from the men's room.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

April 03, 2009 (Routine)

• 0610 - Repeat Boxes of whole fresh tomatoes stored directly on the floor of the dry storage space as opposed to being placed on pallets or shelves.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the dish wash/food 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 dishwash/food 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

October 06, 2008 (Routine)

• 2310 B - Repeat The handwash station behind the serving line is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3020 - Soap was not provided at the hand washing lavatory in the dishwashing 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 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

April 07, 2008 (Routine)

• 0610 - Corrected During Inspection Several boxes of tomatoes were stored directly on the floor
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical Recently prepared large container of tuna salad and a container of crab meat salad were placed in the walk-in with no date marking/labels.
  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.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No sign in the men's room.
  Provide a sign or poster that notifies food employees to wash their hands at all hand washing lavatories used by food employees.

October 17, 2007 (Routine)

• 0830 - Critical Several containers of sliced tomatoes stored in walk-in cooler with no date or time of preparation label.
  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.
• 1320 - Repeat NO internal thermometers provided for the walk-in freezer or cooler.
  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.
• 2310 B - The handwash station behind the serving line is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - Sink in mens toilet room detaching from the wall.
  Repair to ensure proper function and use.

April 03, 2007 (Routine)

October 13, 2006 (Routine)

May 02, 2006 (Routine)

• 1320 - Repeat There were no temperature measuring devices located in the walk-in freezer nor the walk-in cooler.
  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.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No sign in the men's toilet room.
  Provide a sign or poster that notifies food employees to wash their hands at all hand washing lavatories used by food employees.

November 07, 2005 (Routine)

July 05, 2005 (Routine)

• 1320 - There were no temperature measuring devices in walk-in freezer nor in the walk-in refrigerator the located in the.
  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.
• 3180 - (1) The toilet tank in the men's toilet room was soiled. (2) The wall above the preparation table in the back (near the hand wash sink) had food residue and splashes. (3) the floor of the walk-in freezer had food spillage and debris accumulation.
  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.

March 09, 2005 (Routine)

• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 2760 - Recyclable cardboard boxes are stored in excess throughout the facility and present potential pests harborages.
  Remove recyclable items from the facility at a frequency that prevent pest harborage.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen/dishwash 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
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3350 - Unnecessary poisonous or toxic material (a can of pesticide) found in the food establishment.
  Remove unnecessary poisonous or toxic materials.
• 3490 - Bottle of tylenol and a jar of vasoline were stored in such on shelf above food preparation table/handwash sink.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

December 02, 2004 (Routine)

September 03, 2004 (Routine)

June 03, 2004 (Routine)

February 13, 2004 (Routine)

• 0220 - Critical Open drinking container stored on the shelf of the walk-in refrigerator, in a manner that may contaminate food and/or food contact surfaces.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3300 - Card board boxes, bags and other items accumulated near raar entrance.
  Maintain the premise free of litter.
• 0610 - Bag of red onions 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.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Ball caps, aprons and other articles of clothing on shelves with food items in dry storage area.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions

December 17, 2003 (Pre-Opening)

• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: The tops of newly installed ovens had powdery construction dust.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Clean none food contact surfaces more thoroughly to improve aesthetic appearances of facility and to prevent contamination.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Old light shields and card board boxes observed.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2260 - Critical Screw type faucet/fixture had no backflow prevention device installed.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.