September 02, 2009 (Routine)

• 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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.
• 0690 - Food uncovered in the freezer.
  Protect food from miscellaneous sources of contamination.

June 01, 2009 (Routine)

January 21, 2009 (Routine)

• 0450 C - Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 A 4 - Observed the foods stored without being in packages, in covered containers, or wrapped: .
  Store food in packages, covered containers, or wrappings.
• 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.
• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0830 - Critical The prepared ready-to-eat (RTE) ribs 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

August 11, 2008 (Routine)

• 0440 - Critical Tags missing from the clams containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: seafood.
  Store food in packages, covered containers, or wrappings.
• 0610 - 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.
• 0690 - Fish stored in trash bags.
  Protect food from miscellaneous sources of contamination.
• 0820 A 2 - Critical Beef tenderloin, and crab cakes cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1150 - The nonfood contact surface of the cutting board is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood system filters and pipes.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The food contact equipment surface of the cookware is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the cookware to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.

April 24, 2008 (Routine)