August 27, 2009 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Sausages and hamburgers hot holding at improper temperatures. (@120 F)
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

February 03, 2009 (Routine)

November 19, 2008 (Routine)

March 04, 2008 (Follow-up)

February 22, 2008 (Routine)

• 0830 - Critical Repeat Found food items (tuna salad) in tubs with date marking of March 8, 2008.
  Food items should be date marked for periods not extending 7 days from the time of preparation/package opening at the facility. Any potentially hazardous foods extended longer than 7 days should be discarded
• 3270 - Found lots of mice dropping in adjacent room leading out to the outside of building.
  Clean up rodent droppings and monitor area to determine if infestation is new or old. Use universal precaution when cleaning up rodent droppings.

February 13, 2007 (Routine)

July 11, 2006 (Routine)

August 01, 2005 (Routine)

• 0610 - 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.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the freezer continental.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1790 - Corrected During Inspection The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  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.

January 27, 2005 (Routine)

September 01, 2004 (Routine)

• 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.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected
  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.
• 2000 - Single service items observed unprotected from contamination. Coffee filters and styrofoam cups. Cases stored on floor in dry storage room.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Stored off floor minimum of 6 inches.
• 0820 - Critical Deli sandwiches in display case cold holding at improper temperatures. Corrected
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) 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 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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 2570 - Critical Mop water being dumped on premises grounds.
  Dump waste water in mop sink.
• 1450 - Display case not maintaining temperature of 41 degrees F or below.
  Repair display case to maintain food items at 41 degrees or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1650 - The temperature of the in-use wash water solution was observed at less than 110F.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.

March 09, 2004 (Other)

February 12, 2004 (Pre-Opening)

February 06, 2004 (Pre-Opening)