August 06, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Shrimp and scallops in the fish reach in refrigerator, grouper and tuna in the fish drawer were cold held at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration: Concentration was below 10 parts per million.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.

June 02, 2009 (Critical Procedures)

• 0800 - Corrected During Inspection Critical Red pepper soup noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine concentration observed below 10 parts per million.
  The 3-compartment sink will be used to sanitize wares. Contract dishwasher maintenance service contacted to adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.

March 11, 2009 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Salads.)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods.(Fresh produces.)
  Store raw eggs below RTE foods to avoid cross contamination.
• 0480 - Unlabeled food containers.
  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.
• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0960 2 - Wooden shelving, in basement, were observed not sealed.
  Seal the wooden shelving, so to be easily cleanable.
• 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the men's room.
  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
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

January 30, 2009 (Routine)

December 30, 2008 (Routine)

• 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1550 - The 3 vat sink is not sealed to adjoining walls.
  Seal the unit to adjoining walls since it is exposed to spillage or seepage.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cutting boards, wall fan, refrigerators, freezers, oven, deep fat fryers, exhaust hood and filter system.
  Clean and maintain cleanness of equipment.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.