May 07, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.. Eggs moved.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - The bleach spray bottle measured at 25 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the hand sink.
  Provide a splashguard to separate food from the hand sink.
• 1570 - Repeat The drawer on one of the storage cabinets was observed in a state of disrepair and damaged.
  Repair the drawer 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 drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mircowave
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: inside and outside of the stove, all storage cabinets
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 13, 2009 (Critical Procedures)

April 02, 2009 (Routine)

• 0060 - Critical The person in charge failed to describe the "Big Five" foodborne illnesses and produce a food safety certificate.
  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. Over Easy brochure given.
• 0470 - Critical Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Food stored under water pipes - in a commonly wet or soiled location.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0610 - Food stored on the hand sink.
  Provide a splashguard to separate food from the hand sink.
• 1320 - There was no temperature measuring device located in the drop in freezer.
  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 chlorine 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 - The drawer on one of the storage cabinets was observed in a state of disrepair and damaged.
  Repair the drawer 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 drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mircowave
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: inside and outside of the stove, all storage cabinets
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Plastic cups 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.
• 2000 - Clean spoons were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Corrected During Inspection Plates were found stored on the floor. Plates were moved.
  Store plates in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2810 - Wall or wall covering in 2 year old restroom is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Ceiling in the kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3020 - Soap was not provided at the hand washing lavatory in the hallway restroom.
  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 restroom.
  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 - The following physical structures are noted in need of cleaning: walls and floors throughout the facility, floor behind the reach in cooler, and light shield in the 2-year old restroom
  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.
• 3180 (Toilet Rooms) - The vent in the hallway restroom is in need of cleaning.
  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.
• 3330 - Critical Spray bottle is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Containers of rodenticides stored on top of baby wipes in the kitchen. Item removed.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3380 - Critical The bleach sanitizing solution in the spray bottle measured at 200+ ppm turning the test strip white.
  Utilize only bleach sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

April 07, 2008 (Critical Procedures)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical The food-contact surfaces of the lids, bowls, and plates were not observed sanitized.
  Equipment must be washed, rinsed, and sanitized after each use. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

September 11, 2007 (Pre-Opening)

July 12, 2007 (Pre-Opening)