October 20, 2009 (Routine)

January 20, 2009 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: coffee dispenser.
  Clean and sanitize these surfaces for food contact.

April 14, 2008 (Routine)

• 0210 - Food employees soiled clothing.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 3170 - drain caps are missing on three compartment sink and mop sink
  replace drain caps on both sinks
• 3180 - kitchen floor 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.

August 15, 2007 (Routine)

• 0570 - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: prep table.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the mop 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.
• 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.

December 04, 2006 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: prep table
  Clean and sanitize these surfaces for food contact.
• 2000 - items stored on floor
  store items 6 inch off the floor
• 2310 - Corrected During Inspection Critical The handwashing facility located at the three compartment sink is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket preventing its use.
• 2620 - Repeat There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 3170 - light bulb is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - floor 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.

September 28, 2006 (Pre-Opening)

• 1190 - Drawer cooler lacks a thermometer.
  Install thermometer accuarte within +- 3 degrees for drawer cooler.
• 1570 - Under counter dishwasher/sanitizer not working properly (low sanitizing temperature).
  Repair / replace dishwasher. Use 3-vat sink only until repaired.
• 2000 - Inadequate shelving for dry storage.
  Install adequate approved shelving for dry storage.
• 2810 - Carpeting in clean product / supplies closet.
  Replace carpeting with non-absorbent durable floor - recommend VCT, tile, or epoxy paint.
• 2890 - Lens cover missing on men's rest room light.
  Install missing lens cover on light in men's restroom.
• 3080 - Inadequate lighting at front service area handsink.
  Provide adequate lighting, minimum 20-foot candles, at front service area handsink. (some spot lights not working)
• 3080 - Dead lamps / bulbs in Hobart upright display pass-throught unit & Victory upright cooler & freezer.
  Replace dead lamps /bulbs in Hobart upright display pass-thought unit & Victory upright cooler & freezer.
• 3660 - Annual permit fee for remodel not sumitted
  Pay annual permit fee (facility remodeled). (Check with office is annual fee needed.)

December 14, 2005 (Routine)

• 2620 - There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 3170 - drain cap is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 06, 2005 (Routine)

• 3180 - floor 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 - Repeat Mops and brooms 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.

March 03, 2005 (Routine)

• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: microwave
  Clean and sanitize these surfaces for food contact.
• 3180 - handsink in 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 and brooms 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.

April 15, 2004 (Routine)

July 14, 2003 (Routine)

• 0830 - Critical Powders, such as sugar, baking soda, were not labeled and in open containers.
  Please containerize with covers and label all powders or liquids when removing same from original packaging.
• 2010 - Coffee dispensers (carafe) were observed stored unprotected under the sink drain line.
  Remove items from under sink area, or provide a cabinet for storage.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves holding sugar and other powders.
  Maintain nonfood-contact surfaces of equipment clean.