November 07, 2008 (Routine)

October 31, 2007 (Routine)

September 13, 2006 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: juicer stored in a soiled state.
  Clean and sanitize these surfaces for food contact. Correct immediately

November 28, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 - Critical Repeat Chicken wraps and chicken on salad cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Correct immediately.
• 1780 - Corrected During Inspection Critical The cleaning schedule for the cutting board at the wrap station is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
  The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the cutting board and present this regimen to the Health Department to seek approval. Discontinue the practice of washing - rinsing and sanitizing the cutting board once a day and clean at least once every 4 hours.

December 02, 2004 (Routine)

• 1100 - The food contact surface of the cutting board is not accessible for cleaning and inspection. The cutting board is bolted down.
  Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being disassembled. 2. by disassembling without the use of tools. Cutting board must be easily removed for washing, rinsing and sanitizing at least every 4 hours. Correct by removing bolts and attach board for easy removal. This make table is not designed for cleaning the cutting board in place. Correct in 30 days.
• 3240 - Hand sink driping hot water.
  Keep handwashing facilities maintained to encourage proper handwashing. Correct in 30 days.
• 0820 - Critical Chicken cold holding at improper temperatures.
  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. Corrected during inspection chicken was discarded and replacement chicken at 41 F was used.

October 02, 2003 (Routine)