October 05, 2009 (Routine)

• 2310 - Corrected During Inspection Critical The hand wash sink is blocked, 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 bucket preventing its use.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed turkey in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 3270 - Methods are not being used to successfully control pests.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 1770 C - Corrected During Inspection Observed rodent droppings on shelving.
  Maintain nonfood-contact surfaces of equipment clean.

April 02, 2009 (Routine)

• 1320 - There was no temperature measuring devices located in the 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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The insides of refrigerators and freezers were observed in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

October 09, 2008 (Routine)

• 3030 - No disposable towels were provided at the hand wash sink.
  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
• 0950 - Critical Raw shell eggs used for scrambled eggs.
  Pasteurized shell eggs shall be substituted for raw shell eggs in recipes in which more than one egg is broken and the eggs are combined.
• 0790 - Improper methods used to thaw barbecue.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

April 15, 2008 (Routine)

• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1530 - There is no properly working 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.
• 2350 ii - Plumbing connections under the three compartment sink sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

October 29, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use. (laying on counter)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - Corrected During Inspection The temperature measuring device in the refrigerator was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - There is no properly working 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 3270 - Critical Methods are not being used to control pests
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Facility should contract with a licensed pest control operator to service facility on a regular basis.
• 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment. (pesticides)
  Remove unnecessary poisonous or toxic materials.

May 03, 2007 (Routine)

• 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 2350 ii - Water pressure at hand wash sink is very low.
  Repair plumbing.
• 3020 - Soap was not provided at the hand wash sink in the food prep 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.

November 02, 2006 (Routine)

• 1550 - The hand wash sink isnot sealed to properly to wall.
  Seal the sink to the wall since it is exposed to spillage or seepage.
• 3170 - Repeat Damaged/broken ceiling tiles in food prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 03, 2006 (Routine)

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 3170 - Repeat Damaged/broken ceiling tiles observed in food prep area. Missing/damaged wall tiles in food prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 01, 2005 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 3170 - Repeat Damaged/broken ceiling tiles observed in food prep area. Missing wall tile near hand wash sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 03, 2005 (Routine)

• 1750 - Manufacturer containers were observed reused for the storage of food. (butter containers)
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3170 - Repeat Broken/damaged ceiling tiles observed in food prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Tile wall near hand wash sink was observed 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.

November 02, 2004 (Routine)

• 1770 A - Critical Repeat The food-contact surface of the can opener was observed in need of cleaning.
  Clean and sanitize these surfaces for food contact. CORRECTED DURING INSPECTION.
• 1800 - Repeat The nonfood contact surface of the shelving throughout food prep area were observed in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2190 - No hot water at hand wash sink in food prep area.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3180 - Repeat Floors observed in need of cleaning under and behind equipment and shelving. Wall tile in food prep area was observed 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.

May 06, 2004 (Routine)

• 0130 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean. DISCUSSED PROPER PROCEDURE WITH PIC.
• 0140 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. DISCUSSE PROPER PROCEDURE WITH PIC.
• 0160 - Critical A food employee failed to wash his or 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. DISCUSSED PROPER PROCEDURE WITH PIC.
• 1100 - The food contact surface of several pots are pitted.
  Replace the pots to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1750 - Aluminum pans were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and shet pans (enrusted grease).
  Clean and sanitize these surfaces for food contact. PANS TO BE REPLACED. CAN OPENER CLEANED DURING INSPECTION.
• 1800 - The following nonfood contact surfaces were noted in need of cleaning: shelving throughout facility and inside of chest freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean cups and plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage. CORRECTED DURING INSPECTION.
• 3030 - No disposable towels were provided a the hand wash sink in the food prep 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. CORRECTED DURING INSPECTION.
• 3170 - Broken ceiling tiles observed in food prep area.
  Replace broken ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls and floors noted in need of cleaning. (Tile wall by three compartment sink and floor under and behind equipment.)
  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.
• 3380 - Critical Sanitizing solution in three compartment sink was in excess of 200 ppm.
  Sanitizing solution in three compartment sink should be 50-100 ppm. CORRECTED DURING INSPECTION.

November 04, 2003 (Follow-up)

August 06, 2003 (Pre-Opening)