June 16, 2009 (Routine)

December 15, 2008 (Critical Procedures)

July 01, 2008 (Routine)

January 08, 2008 (Routine)

July 17, 2007 (Routine)

January 05, 2007 (Critical Procedures)

July 07, 2006 (Routine)

December 27, 2005 (Routine)

• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1790 - Corrected During Inspection The inside top cavity of the GE microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.

July 14, 2005 (Routine)

• 1570 - Ice machine was observed in a state of disrepair.
  Repair the ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Three electrical plates in customer eating area are broken or cracked.
  Replace electrical plates.

January 31, 2005 (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.
• 0260 - Corrected During Inspection Critical Two cucumbers in the walk-in cooler are unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0820 - Corrected During Inspection Critical Sliced salami cold holding at improper temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1570 - 1) GE microwave oven was observed in a state of disrepair and damaged: missing part that you push in to release microwave oven door. 2) Scotch tape on the handles of two cutting knives.
  1) Repair the microwave oven 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 microwave oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. 2) Remove scotch tape from knife handles.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
  Adjust the sanitizing solution to a minimum temperature of 75F.
• 1790 - The inside top cavity of the top GE microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2310 - Corrected During Inspection Critical Repeat The handwashing sink near the 3-VAT sink is blocked (by dirty dishes), 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 dirty dishes preventing its use.

August 22, 2004 (Follow-up)

August 11, 2004 (Routine)

• 0160 - Critical A food employee failed to wash her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: inside of ice machine.
  Clean and sanitize these surfaces for food contact.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: counters are being cleaned with a degreaser but not with a sanitizer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2310 - Critical The hand washing facility located near the 3-VAT sink has dirty dishes in it, preventing access by employees for easy hand washing.
  Access to the hand washing facility identified above is to be available during all hours of operation. Remove the dirty dishes preventing its use. Corrected during inspection.
• 3240 - Hand washing sink near 3-VAT sink is unclean and not maintained.
  Keep hand washing facilities clean and maintained to encourage proper handwashing.
• 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. Corrected during inspection.
• 2000 - Repeat Single service items (salad bowls and lids) observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Drain under 3-VAT sink not secured to floor.
  Secure drain to floor.
• 2210 - Repeat No backflow device on mop sink where a hose can be connected.
  Install a backflow device.

March 09, 2004 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3300 - Personal items stored with food
  Keep personal items away from food and food contact items.
• 2000 - Clean bowls were not observed stored in a position to allow air-drying. Ice scoop stored on top of dirty ice machine.
  Store food contact items in a self-draining position that allows air-drying. Store ice scoop in ice with handle exposed or on a clean tray.
• 0620 - Food stored under waste lines.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 2210 - No back flow device on mop sink where a hose can be connected.
  Install a back flow device.
• 1960 - bowls were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

September 09, 2003 (Pre-Opening)