September 04, 2009 (Critical Procedures)

June 22, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Scallops cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Potatoe Salad in the refrigeration unit is 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

January 28, 2009 (Critical Procedures)

September 30, 2008 (Critical Procedures)

May 30, 2008 (Routine)

• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of various food items.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - stainless steel prep. table beneath the electric slicer- exterior of lids to both all-purpose flour bin & the high gluten flour storage bin- metal shelves beneath the stainless steel prep. table .
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the grease trap at the 3-compartment sink has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - The 2 tube light bulbs above the food prep. area are dusty and 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 27, 2008 (Critical Procedures)

November 27, 2007 (Critical Procedures)

August 23, 2007 (Critical Procedures)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Duck Confit, cooked pasta and mashed potatoes 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.
• 1770 A - Corrected During Inspection Critical The food contact surfaces of the sides of the flattop grill are soiled with an accumulation of grease and food protein build-up.
  Clean and sanitize these surfaces for food contact.

June 01, 2007 (Routine)

• 0550 - Corrected During Inspection Repeat Ice scoop improperly stored between uses. Handle of scoop was stored in direct contact with ice inside ice machine.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
• 1750 - Manufacturer olive containers were observed reused for the storage of mussels.
  Discontinue the reuse of manufacturer containers for mussel storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:- metal shelf above bread station- shelves below bread-slicing table- exterior of black microwave oven
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floor of food prep. area is dirty/ greasy beneath in-place equipment.
  Clean floor beneath all 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.

January 31, 2007 (Routine)

• 0550 - Corrected During Inspection Ice dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1770 C - (CORRECTED DURING INSPECTION) Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - surface around drop pans of True single-door low-boy refrig.- 2 shelves beneath stainless steel prep. table- exterior of Sunbeam microwave oven- handles of 4-door low-boy refrigeration unit
  Clean above-cited equipment. Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floor is dirty/ greasy beneath stove and 4-door low-boy refrigerator. Ceiling tiles around the vent above warewashing area are dirty/ dusty.One tile is removed from the ceiling in the womens' restroom. Also, one tube light bulb above the food prep. area is dirty.
  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.