July 30, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Correct immediately store raw chicken under raw beef and raw beef under raw sea food and ready to eat foods on the top shelf.
• 0480 - Unlabeled food containers. Flour etc,
  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. Correct in one day.
• 0820 A 2 - Corrected During Inspection Critical Raw chicken during prep cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3180 - Walls and floors behind the dishmachine and cookline 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. Correct in one day.

September 16, 2008 (Routine)

• 1800 - Repeat The nonfood contact surface of the shelving and sides of make table 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. Correct in 3 days.
• 2000 C - Single service items observed unprotected from contamination. (In dry storage room )
  Store single service items in its original protective packaging or inverted in an approved dispenser. Keep all single service 6 inches up off floor. Correct in one day.
• 2790 - The indoor wall material located at kitchen cook line does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. (hole in wall)
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct in 30 days.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the front counter area.
  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 Repeat No disposable towels were provided at the hand washing lavatory in the kitchen and front service area.
  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

August 02, 2007 (Follow-up)

July 26, 2007 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Cook line food handler.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Train foodhandler immediately when to wash hands. After contacting raw meats and before handling clean plates and utensil. Begin correction immediately.
• 0550 - In-use utensils improperly stored between use.
  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. Use a dipper well for ice cream scoops or store clean and dry. Correct immediately.
• 0820 - Critical All PHF's in the make line cooler where out of temperature. Beef, chicken , shrimp, calimarrie , tomatoes cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41 or below. Discard all PHF's out of temperature for over 4 hours. Correction begin during inspection.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) shrimp and chicken 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 or within 4 calendar days if held at 45F. 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.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. . Door was proped open
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen and wait station.
  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

July 12, 2006 (Routine)

• 1060 - The nonfood contact surface of soda crates used as shelving is not easy cleanable and doesn' t allow for easy cleaning of floors..
  Replace the soda crates with approved shelving correct in 14 days.
• 1150 - The nonfood contact surface of the backing on prep table is not designed or constructed to be easily cleanable.
  Remove the duct tape and flashing material. Seal off this area with stainless steel and caulk all open seams. Correct in 14 days.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct before opening.