February 26, 2009 (Routine)

• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: Table at prep sink area, area around fron counters and outside of some equipment, fridges and fryers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-901.11 - Plastic containers on drying rack 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.
• 6-301.12 - No disposable towels were provided a 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
• 6-501.12 - Sections of floor, under fryer, near 3 compart sink and ice machine 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.

October 08, 2008 (Routine)

June 16, 2008 (Routine)

• 2-303.11 - Corrected During Inspection 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.
• 4-601.11 - Corrected During Inspection Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.

February 25, 2008 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: front cabinets.
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - The floor and floor drain by the walkin 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 27, 2007 (Routine)

June 20, 2007 (Routine)

• 3-305.11 - Repeat Food stored on the walkin freezer floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: conveyor grill, ice machine
  Clean and sanitize these surfaces for food contact.
• 6-301.12 - Repeat No disposable towels were provided a 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
• 6-501.11 - The 3 compartment sink faucet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 23, 2007 (Routine)

• 2-402.11 - 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.
• 3-305.11 - Repeat Food stored on the walkin freezer floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the rear
  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

December 12, 2006 (Routine)

August 29, 2006 (Routine)

• 3-305.11 - Food stored on the walkin fereezer floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 6-501.11 - Repeat The 3 compartment sink faucet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 05, 2006 (Routine)

• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - 3 compartment sink faucet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 05, 2006 (Routine)

• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - 3 compartment sink faucet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 13, 2006 (Routine)

• 2-302.11 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
• 2-402.11 - 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.
• 4-501.11 - The front reachin was observed in a state of disrepair and damaged.
  Repair the reachin to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reachin, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.

December 06, 2005 (Routine)

• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine, front counter shelving
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Floors in the walkins 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 09, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: shelving
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Seal between dishroom wall and floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Wall in the dishroom 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.

June 20, 2005 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: door gaskets, ice machine
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Ceilings in the kitchen and front line 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.

March 01, 2005 (Routine)

• 6-501.110 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.12 - The floor in the walkin 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.

January 03, 2005 (Routine)

September 21, 2004 (Routine)

• 3-305.11 - 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.
• 2-402.11 - 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.
• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine, shelving
  Clean and sanitize these surfaces for food contact.
• 6-202.11 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

June 24, 2004 (Routine)

March 08, 2004 (Routine)

• 5-205.11 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. CORRECTED
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
• 4-501.11 - The door gasket of the front reachin is (missing, damaged).
  Repair or replace the front reachin door gasket in accordance with the manufacturer's specifications.

January 13, 2004 (Routine)

• 6-501.11 - Mop well is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11 - The door gasket of the front reachin is (missing, damaged).
  Repair or replace the front reachin door gasket in accordance with the manufacturer's specifications.
• 6-501.12 - Door gaskets in the refrigeration units 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.

July 18, 2003 (Routine)

• 4-501.11 - The door gasket of the small freezer is (missing, damaged).
  Repair or replace the small freezer door gasket in accordance with the manufacturer's specifications.
• 3-305.12 - Food stored under sewer lines.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 6-501.12 - Ceiling and vents 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.

March 25, 2003 (Routine)

• 4-904.11 - Single service cups were found handled, displayed or dispensed with the food or lip-contact surface exposed to environmental contamination.
  Store fewer single use cups in the holders to protect them from contamination.
• 6-501.12 - Floor drains and a couple of walls 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.
• 3-305.12 -
  
• 4-903.11 - Ice scoop was found stored in a dirty container.
  Store ice scoop in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory.
  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
• 2-401.11 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open container of employee beverage stored in a box on packages of salad dressings.
  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.
• 6-501.11 - Leak under the 3 compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-305.11 - 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.