September 30, 2009 (Routine)

May 29, 2009 (Routine)

• 0820 A 2 - Critical Raw eggs stored in the refrigerator were cold holding at improper temperatures.
  Maintain cold-holding food storage at 41F or below.
• 1450 - The True refrigerator was not maintaining a cold-holding temperature of<= 41 degrees Fahrenheit (F).
  (Thermostat adjusted during inspection) Maintain refrigeration temperature of<= 41 F.

January 09, 2009 (Routine)

• 1780 E - Corrected During Inspection Surfaces of the CAN OPENER in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
  Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 2020 A (single-service/single-use) - Corrected During Inspection Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.

October 09, 2008 (Routine)

May 23, 2008 (Routine)

• 1570 - The door gaskets to the TRUE REFRIGERATOR is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment. CAN OF ANT AND ROACH KILLER.
  Remove unnecessary poisonous or toxic materials.

January 22, 2008 (Routine)

September 26, 2007 (Routine)

• 3150 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area ( DENTED CAN)
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3170 - LIGHT BULB OUT UNDER HOOD.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 07, 2007 (Routine)

• 0480 - Unlabeled food containers. FLOUR.
  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.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. BAG OF POTATOES AND CASES OF FRUIT LOOPS.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1580 - The cutting board IN THE KITCHEN is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1730 - Corrected During Inspection ICE SCOOP AND CHEF'S KNIFE observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  BOTH ITEMS WERE VOLUNTARILY DISCARDED DURING INSPECTION.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area (DENTED CANS)
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3340 1 - Corrected During Inspection Containers of CLEANSERS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

January 31, 2007 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. CASES OF OIL.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0960 2 - USING CARDBOARD AS A BARRIER BETWEEEN THE FLOOR AND CASES OF OIL.
  DO NOT REUSE CARDBOARD.
• 1780 - Critical Food contact surfaces of the CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2000 - OVEN RACK found stored ON THE FLOOR NEXT TO THE OVEN.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

May 12, 2006 (Routine)

• 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food. PAPER CUP IN FLOUR CONTAINER.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 1060 - The nonfood contact surface of the WOODEN PLATFORM IN THE DRY STORAGE ROOM AND THE PAPER TOWELS USED TO LINE CONTAINERS IN THE DRY STORAGE ROOM ARE not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The food contact surface of the FLOUR CONTAINER is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the CONTAINER 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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUAT SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - The can opener blade is dull. ACCUMULATION OF METAL SHAVINGS.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1750 - Single-service items were observed reused. LARGE ALUMINUM PANS.
  Discontinue the reuse of single-use containers for FOOD storage. DISCARDED DURING THE INSPECTION.
• 1770 A - Corrected During Inspection Critical DISPOSABLE PANS STORED DIRTY.
  DISCARDED DURING THE INSPECTION.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SPICE STORAGE CONTAINER.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The cavity of the microwave ovens were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3170 - WALLS IN THE DRY STORAGE ROOM HAVE SMALL HOLES.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. WILL BE REPAIRED TODAY.
• 3180 - Repeat FLOOR IN THE DRY STORAGE ROOM 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.
• 3280 - Dead Pests were found on the premises.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3340 - Corrected During Inspection Critical Containers of HAZARDOUS PRODUCTS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. STORED ON TOP SHELF IN THE DRY STORAGE ROOM.
  Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 16, 2005 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0450 - Critical SCOOPS WITH NO HANDLES IN THE DRY INGREDIENT BINS.
  Provide A SCOOP WITH HANDLES AND KEEP THE HANDLE ABOVE THE FOOD SURFACE TO prevent contamination from hands.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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. FACILITY IS USING QUATS BUT EXISITNG TEST KIT IS FOR CHLORINE.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. EITHER SWITCH TO CHLORINE OR PUCHASE QUAT TEST STRIPS.
• 3170 - FLOOR TILES IN DRY STORAGE ROOM ENTRANCE AND WALL IN KITCHEN not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - FLOORS ALONG THE WALLS THROUHGOUT 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.

November 15, 2004 (Routine)

• 1570 - Repeat The door gasket of the TRUE REFRIGERATOR is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 0550 - SCOOP WITH NO HANDLE IN THE SUGAR BIN.
  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.
• 3170 - ONE KITCHEN LIGHT is not maintained in good repair
  REPAIR LIGHT.

May 20, 2004 (Routine)

• 1750 - Manufacturer containers were observed reused for the storage of foods other than what originally came in the containers.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1570 - The door gasket of the reach-in refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fans
  Maintain nonfood-contact surfaces of equipment clean.
• 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.

January 14, 2004 (Routine)

• 3020 - Soap was not provided at the hand washing lavatory in the 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.
• 3170 - Caulking behind 3-vat sink, walls and cove molding in bathroom unrinal area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 12, 2003 (Routine)

February 21, 2003 (Routine)