August 28, 2009 (Routine)

March 16, 2009 (Routine)

• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 1100 - The food contact surface of the blue egg preperation bowl is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the blue preperation bowl 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 buildup of food debris.
• 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food preperation containers.
  Clean and sanitize these surfaces for food contact.
• 2000 - Clean single service food containers (bowls, plates, etc) were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3340 - Corrected During Inspection Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (there is no sanitizer in the kitchen)
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

September 03, 2008 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection (there is no Ceritified Food Manager).
  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.
• 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.

September 13, 2007 (Routine)

• 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. Note: Paper towels/dispenser on-site (not yet installed)
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the kitchen lavatory used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.