July 15, 2009 (Routine)

November 14, 2008 (Routine)

• 0240 - Hair restraint not worn by chef allowing for contamination
  Use appropriate hair restraint
• 0450 - Critical Bare hand contact with ready to eat food allowing for contamination
  Use gloves to minimize contamination potential

May 16, 2008 (Routine)

• 0480 - Sugar bins not labeled as sugar
  Label bulk storage bins as to their contents
• 2000 - Sanitized items potentially contaminated with splash from hand sink
  Move items or affix splash guard

November 16, 2007 (Routine)

• 0820 - Corrected During Inspection Critical roast beef cold holding at improper temperatures.
  Do not overstock pans in workout box. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) deli meats and tuna salad 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.

October 10, 2007 (Pre-Opening)

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3030 - No disposable towels were provided at 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
• 3220 - Mops not hung up to air dry.
  Provide mop rack. 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.