September 09, 2009 (Routine)

May 20, 2009 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under counter storage drawers
  Maintain nonfood-contact surfaces of equipment clean.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 26, 2009 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the shelving. in the walk in refrigerator
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Corrected During Inspection Ceiling in the walk in refrigerator 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.

September 29, 2008 (Routine)

• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.wash temp 165.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 3180 - ceiling tiles in the kitchen 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 27, 2008 (Routine)

February 15, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor (wrapped food in the freezer).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

October 19, 2007 (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.
• 3340 - Corrected During Inspection Critical Containers of dish cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 05, 2007 (Routine)

January 16, 2007 (Routine)

August 28, 2006 (Routine)

• 1960 - Corrected During Inspection Pans 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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  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

April 24, 2006 (Routine)

December 20, 2005 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage drawers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.No device on faucet by the steamer
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 3170 - Wall by the dishmachine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 19, 2005 (Routine)

• 0530 - Packaged food stored in direct contact with ice.
  Cease storing packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) milk 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 or within 4 calendar days if held at 45F. 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chemical 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 mop sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

April 15, 2005 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stainless steel pans wet
  Maintain nonfood-contact surfaces of equipment clean.

April 15, 2005 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stainless steel pans wet
  Maintain nonfood-contact surfaces of equipment clean.

January 12, 2005 (Routine)

January 12, 2005 (Routine)

October 08, 2004 (Routine)

October 08, 2004 (Routine)

July 27, 2004 (Routine)

July 27, 2004 (Routine)

May 25, 2004 (Routine)

May 25, 2004 (Routine)

April 01, 2004 (Routine)

April 01, 2004 (Routine)

February 06, 2004 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the reach in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1750 - Manufacturer containers were observed reused for the storage of honey mustard sauce.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener
  Clean and sanitize these surfaces for food contact.

February 06, 2004 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the reach in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1750 - Manufacturer containers were observed reused for the storage of honey mustard sauce.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener
  Clean and sanitize these surfaces for food contact.

December 08, 2003 (Routine)

• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener
  Clean and sanitize these surfaces for food contact.
• 0650 - The food on display(water and tea pitchers) is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Cover the water and tea pitchers.

December 08, 2003 (Routine)

• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener
  Clean and sanitize these surfaces for food contact.
• 0650 - The food on display(water and tea pitchers) is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Cover the water and tea pitchers.

October 13, 2003 (Routine)

• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. CORRECTED DURING INSPECTION
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 0260 - Critical The cracked eggs is unsound or adulterated.
  Ensure food is safe and unadulterated. CORRECTED DURING INSPECTION
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener CORRECTED DURING INSPECTION
  Clean and sanitize these surfaces for food contact.
• 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED DURING INSPECTION
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.