August 31, 2009 (Routine)

June 18, 2009 (Routine)

• 0220 - Corrected During Inspection Critical The employees are drinking from an uncovered container in the food preparation area.
  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.
• 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.
• 0790 - Corrected During Inspection Improper methods used to thaw Chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 2 - Corrected During Inspection Critical Repeat Chicken Tangine and Lamb stock cold holding at improper temperatures in the walk in cooler.
  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) Scallop sauce in the double door 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.
• 1800 - The nonfood contact surface of the building exhaust fan has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3340 1 - Corrected During Inspection Containers of greased lighting, bleach, and dish detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of greased lighting, bleach, and dish detergent must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3490 - Corrected During Inspection CD's, CD case, and hat stored in such a way that they could contaminate utensils and single serve trays in the food preparation area
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

February 06, 2009 (Routine)

October 16, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Raw Pork, Raw Chicken and Raw Calamari observed cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0840 - Corrected During Inspection Critical According to the ""prepared on"" date on the prepared ready-to-eat (RTE) Cooked Chicken Tagine in the refrigerator, the food should have been discarded 2 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.

June 26, 2008 (Follow-up)

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - exterior top of the Panasonic microwave oven- the green metal rack shelving unit above the Silver King low-boy- metal top of Silver King low-boy around all drop pans- exterior of plastic lids to the bulk flour, sugar & bread crumb lids
  Clean above-cited equipment. Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Corrected During Inspection Repeat The nonfood contact surface of the top of the dishmachine tank has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Repeat Clean plates were observed stored on shelving unit with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Repeat The window ledge beside the Silver King low-boy is dirty/ contains food particle accumulation. Also, the quarry- tiled floor in the kitchen is dirty/ greasy beneath all equipment and adjacent to walls.
  Clean window ledge & floor. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 23, 2008 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat Raw Shrimp observed stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Corrected During Inspection Repeat Ice sccop observed improperly stored in ice machine. The utensil was stored with the handle in direct contact with ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0820 A 2 - Critical Repeat Raw chicken kabobs, raw pork, raw lamb shanks and cooked meatballs cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0840 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) Harira Soup in the refrigeration unit was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - exterior top of the Panasonic microwave oven- the green metal rack shelving unit above the Silver King low-boy- metal top of Silver King low-boy around all drop pans- exterior of plastic lids to the bulk flour, sugar & bread crumb lids
  Clean above-cited equipment. Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Corrected During Inspection Repeat The nonfood contact surface of the top of the dishmachine tank has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Repeat Clean plates were observed stored on shelving unit with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Repeat The window ledge beside the Silver King low-boy is dirty/ contains food particle accumulation. Also, the quarry- tiled floor in the kitchen is dirty/ greasy beneath all equipment and adjacent to walls.
  Clean window ledge & floor. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 12, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw Shrimp observed stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Corrected During Inspection Ice sccop observed improperly stored in ice machine. The utensil was stored with the handle in direct contact with ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0820 A 2 - Critical Raw chicken kabobs, raw pork kabobs, raw scallops, and lamb fat cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Harira Soup in the refrigeration unit was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - exterior top of the Panasonic microwave oven- the green metal rack shelving unit above the Silver King low-boy- metal top of Silver King low-boy around all drop pans- exterior of plastic lids to the bulk flour, sugar & bread crumb lids
  Clean above-cited equipment. Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Corrected During Inspection The nonfood contact surface of the top of the dishmachine tank has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean plates were observed stored on shelving unit with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - The window ledge beside the Silver King low-boy is dirty/ contains food particle accumulation. Also, the quarry- tiled floor in the kitchen is dirty/ greasy beneath all equipment and adjacent to walls.
  Clean window ledge & floor. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 13, 2008 (Critical Procedures)

November 27, 2007 (Follow-up)

November 14, 2007 (Critical Procedures)

• 0820 - Critical Raw pork kabobs, raw chicken kabobs, raw lamb shanks, raw chicken, raw pork, and raw rockfish cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1770 A - Corrected During Inspection Critical The following tableware was were observed soiled to sight and touch: top plate on a stack of cleaned plates
  Clean and sanitize these surfaces for food contact.

July 16, 2007 (Critical Procedures)

• 0820 - Corrected During Inspection Critical Raw pork cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the blade of the metal can opener mounted to prep. table.
  Clean and sanitize these surfaces for food contact.

March 30, 2007 (Follow-up)

March 22, 2007 (Routine)

• 0480 - Corrected During Inspection Bins containing bread crumbs, flour & sugar are unlabeled.
  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.
• 0610 - Corrected During Inspection Cranberry juice cocktail & jar of cherries observed stored on the floor behind the bar.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Cooked cous cous, cooked rice, raw chicken, raw pork, raw crab mixture, raw shrimp, and raw calamari cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1800 - The nonfood contact surface of the hood system including the fire suppression lines has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - One tube light fixture above the automatic dishmachine is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Wall and window ledge beside stove are dirty/ soiled.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3330 - Corrected During Inspection Critical Working container of degreaser is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

August 17, 2006 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods (raw eggs stored above ready to eat meat and vegetables) stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the wall exhaust fans have an accumulation of grease, dust and soil.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

August 11, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the silver king lowboy refrigerator, walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The thermometer in the Frigidaire freezer was observed in a state of disrepair and damaged.
  Repair the thermometer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the thermometer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food plates, can opener.
  Clean and sanitize these surfaces for food contact.
• 1790 - The (cavity, door seal) 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.
• 1800 - The nonfood contact surface of theexhaust hood filters, exterior of the gas stove, has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Corrected During Inspection Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  Discontinue to use the automated handwash station for bar area dumpstation. This station must be used in accordance with the manufacturers operating procedures.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food preparation area.
  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
• 3180 - Food preparation floors, the wall behind the dishwasher location noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Corrected During Inspection 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.
• 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.