September 14, 2009 (Routine)

May 26, 2009 (Routine)

December 19, 2008 (Follow-up)

December 11, 2008 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before donning gloves before working with foods.
  Instruct food employees to wash hands immediately before donning gloves.
• 0800 - Critical Rotisserie chicken noted not being adequately cooled to prevent the growth of harmful bacteria . Product started cooling previous evening and still not at 41 degrees Fahrenheit or below.
  Cool potentially hazardous foods preprepared from 135 degrees to 70F or below within 2 hours then cool to 41 degrees F or below within an additional 4 hours. Manager voluntarily destroyed all product out of temperature parameters. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. Quat sanitizer at 3 compartment sink was between 300 and 400 ppm. The Quat sanitizer in hand wipe buckets was at 100 ppm.
  Use a Quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 3260 - Employees are not using the dressing rooms, designated area or lockers provided. Coats and other personal items stored in production area.
  Employees should store coats/jackets and other personal items in a designated area outside of the production area.

December 20, 2007 (Routine)

September 11, 2007 (Routine)

• 1320 - Corrected During Inspection There was no temperature measuring device located in the chicken hot holding unit..
  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.
• 1720 - Corrected During Inspection A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quat. ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

April 20, 2007 (Routine)

September 19, 2006 (Routine)

• 0060 - Corrected During Inspection Critical Sanitizer bucket not set up in the kitchen area.
  Set up a sanitizer bucket in the kitchen.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensil bins
  Clean and sanitize these surfaces for food contact.

February 13, 2006 (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.
• 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.

July 29, 2005 (Follow-up)

July 26, 2005 (Routine)

• 0690 - Construction of new dining area resulted in removal of ceiling in kitchen and a temporary plastic sheet was installed. This plastic sheet does not adequately cover the meat preparation area.
  Fasten and seal plastic sheeting along entire length to prevent contamination of food and food contact surfaces.
• 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.

April 07, 2005 (Routine)

• 1320 - There was no temperature measuring device located in the coffee bar refrig.,prep. refrig..
  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.
• 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.
• 3020 - Soap was not provided at the hand washing lavatory in the cafe .
  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 - No disposable towels were provided at the hand washing lavatory in the cafe.
  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

December 06, 2004 (Routine)

• 1320 - There was no temperature measuring device located in the undercounter refrigerators.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensil trays
  Clean and sanitize these surfaces for food contact.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

December 06, 2004 (Complaint)

August 02, 2004 (Routine)

• 1320 - There was no temperature measuring device located in the undercounter refrigerators.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: rice warmer, bottom of Delfield refrig.
  Corrected during the inspection

February 13, 2004 (Routine)

• 1320 - There was no temperature measuring device located in the cold case.
  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 - 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.