September 30, 2009 (Routine)

July 27, 2009 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose. Discontinue using wiping cloths under cutting boards.
• 1800 - Debris build-up on the walk-in cooler storage racks.
  Clean the walk-in cooler storage racks as needed.

December 11, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Onions were found stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - Debris build-up on the non-food contact surfaces of equipment.
  Clean the equipment as needed.

December 05, 2008 (Follow-up)

September 16, 2008 (Routine)

• 0160 - Critical Employees entered the establishment and went directly to work duties without adequate hand-washing.
  All employees must wash hands prior to food preparation or food handling. Management must monitor a strict hand-washing program.
• 0470 - Corrected During Inspection Critical Repeat Raw food items were observed stored above non-raw items in the walk-in cooler.
  Store all raw items below all other items in order to prevent cross contamination.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - Debris build-up on the non-food contact surfaces of equipment. (walk-in cooler storage racks, stainless steel racks)
  Clean the equipment as shown.
• 3180 - Debris build-up on the floor.
  Provide a detailed floor cleaning as needed.
• 3270 - Establishment with a slight fly problem.
  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.

April 16, 2008 (Routine)

• 0610 - Corrected During Inspection Fifty pound bags of corn meal were observed stored directly beside the kitchen hand-sink.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1770 A - Corrected During Inspection Critical Food debris build-up on the slicer and the can opener blade.
  Clean and sanitize the slicer and the can opener blade.
• 1800 - Debris build-up on the exterior of the bulk food storage containers.
  Clean the bulk food storage containers as needed.
• 2930 - The rear exterior door does not have a self-closure door device.
  Provide the rear exterior with a self-closure door device.
• 3300 - Corrected During Inspection Premises has accumulation of litter in front of the mop-sink.
  Maintain the mop-sink area free of litter.

August 13, 2007 (Routine)

January 31, 2007 (Routine)

• 1770 A - Corrected During Inspection Critical Debris build-up on the bulk food storage containers.
  Clean and sanitize the bulk food storage containers.
• 2310 - Corrected During Inspection Critical Several trash bags were in the kitchen hand-sink.
  Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the trash bags preventing its use.
• 3180 - Repeat Debris build-up on the kitchen and walk-in freezer floor.
  Provide a detailed floor cleaning as needed.

May 19, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw food items were found stored above non-raw items in the walk-in cooler.
  Store all raw items below all other items in order to prevent cross contamination.
• 1100 - Critical Repeat Establishment using single service cups for dispensing bulk food items.
  Provide food approved scoops for bulk food items.
• 3180 - Ice build-up on the walk-in freezer floor.
  Provide a detailed walk-in freezer floor cleaning.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3240 - Food debris build-up on handles of the hand-sink.
  Keep hand-washing facilities clean and maintained to encourage proper hand-washing.

February 13, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw food items were found stored above non-raw items in the walk-in cooler.
  Store all raw items below all other items in order to prevent cross contamination.
• 0570 - Repeat Wiping cloths improperly used.
  Discontinue using wiping cloths under cutting boards.

November 14, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - Corrected During Inspection Establishment was using a single service cup for dispensing of bulk food items.
  Provide a food approved scoop for the bulk food items.
• 1770 A - Critical The can opener blade was covered in food debris.
  Clean and sanitize the can opener blade.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3270 - Repeat Establishment with a slight fly problem.
  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.

August 08, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Raw food items were found stored above non-raw items in the walk-in cooler.
  Store all raw items below all other foods in order to prevent cross contamination.
• 2930 - Corrected During Inspection Repeat The rear exterior door was found to be open.
  Rear door must remain closed at all times.
• 3270 - Establishment with a slight fly problem.
  Keep rear door closed at all times to prevent fly entry.

May 12, 2005 (Routine)

February 14, 2005 (Routine)

• 0160 - Critical Several employees entered the establishment and went directly to food preparation without adequate hand-washing.
  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. Management must monitor a strict hand-washing program.
• 0790 - Upon entering the establishment four boxes of shrimp were found in the three vat sink thawing.
  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.
• 1080 - Establishment using drink cups as food scoops.
  Provide adequate food approved scoops with handles.
• 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 chemical 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.
• 2310 - Corrected During Inspection Critical The hand-sink was blocked by the mop bucket.
  The kitchen hand-sink must stay accessible at all times.