November 12, 2008 (Routine)

October 31, 2007 (Routine)

November 03, 2006 (Routine)

November 17, 2005 (Routine)

• 0820 - Corrected During Inspection Critical chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Product was discarded and replaced with product at the correct temperature.
• 2010 - Corrected During Inspection Clean equipment/utensils were found stored in a woven basket.
  Discontinue storage of clean equipment and utensils in a location subject to contamination. Use a cleanable basket liner or store clean utensils in a cleanable container.

November 09, 2004 (Routine)

September 16, 2004 (Pre-Opening)

November 07, 2003 (Routine)

• 3180 - Floors in the under storage racks, (soda crates), 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. Clean floors in one day, secure a dunage rack to replace the soda crate in 30 days.
• 1080 - The cracked counter is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. Crack in counter will is not easy cleanable, correct in 90 days.