August 26, 2009 (Routine)

January 08, 2009 (Routine)

• 0820 A 1 - Critical Hot holding at improper temperatures, pork chops @ 85F.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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 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.
• 1150 - The freezers need de-frosting.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the refrigeration units
  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.
• 3170 - The ceiling over the take out window is chipping / peeling.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 01, 2008 (Routine)

January 04, 2008 (Routine)

July 30, 2007 (Follow-up)

July 10, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the small refrigerator. Thermometer in refrigerator in main kitchen not working correctly.
  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. Please put functioning thermometers in all cold holding units.
• 2310 - Critical The handwashing facility located at the hut is not functional, preventing use by employees for easy handwashing.
  Please fix hand sink in hut to encourage frequent hand washing.
• 3020 - Corrected During Inspection Soap was not provided at the hand sink at the main kitchen.
  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 - Corrected During Inspection No disposable towels were provided at the hand sink at main 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
• 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.

February 23, 2007 (Routine)

August 21, 2006 (Pre-Opening)