April 02, 2009 (Follow-up)

• 2790 - Repeat The floor in walk in refrigerator does not meet the standard of: smooth, durable and easily cleanable.
  Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable.
• 3180 - Repeat Floors, area under equipment, and exterior of dish machine 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.

April 01, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination: raw chicken over beef.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 A 2 - Critical Tuna salad and broccoli soup cold holding at improper temperatures; walk in refrigerator and prep unit holding above 41 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Have units repaired to hold below 41 degrees.
• 0830 - Critical The prepared ready-to-eat (RTE)tuna salad, broccoli soup and various other RTE foods in the refrigeration unit are 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.
• 1320 - There was no temperature measuring device located in the prep table.
  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.
• 2790 - The floor in walk in refrigerator does not meet the standard of: smooth, durable and easily cleanable.
  Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable.
• 3030 - No disposable towels were provided at the hand washing sink 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
• 3180 - Repeat Floors, area under equipment, and exterior of dish machine 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.

February 25, 2009 (Routine)

November 08, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Beef patties hot holding at improper temperatures: 123.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period or discard. (Owner chose to discard.)
• 1570 - Ice machine was observed in a condition that prevents easy cleaning.
  Repair the ice machine to restore a state of condition that allows for proper operation and cleanability.
• 2260 - Corrected During Inspection Critical Observed the pre-wash spray hose nozzle hanging in waste water.
  Adjust spring or replace to ensure back siphonage does not oocur.
• 3180 - Observed area around face of equipment exterior and flooring 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. Also it is important to keep all exterior surfaces of equipment clean.

August 02, 2007 (Routine)

January 17, 2007 (Routine)

• 0610 - Food products stored on the floor or food stored less than 6" above the floor, in the line dry storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in cooler are 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 held at 41F or below. 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 A - Critical Carbon / food debris build-up in the oven.
  Clean and sanitize these surfaces for food contact.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Facility has a mop sink, but access is denied.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.