June 29, 2009 (Routine)

June 22, 2009 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0930 - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the raw bar(oysters/clams),"cooked to order" burgers that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1320 - Repeat There was no temperature measuring device located in the drawer-type units at cook station,salad prep unit.
  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.

January 26, 2009 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their barehands,bread,lettuce,tomatoes,fries while preparing sandwiches
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the "Raw Bar" and "Cooked to Order" burgers that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1320 - Repeat There was no temperature measuring device located in the drawer type units, seafood unit, salad prep unit.
  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.

June 09, 2008 (Routine)

• 0070 - Employees are not in possession of food handlers cards
  Provide food handlers cards within 90 days, class schedule issued
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in the cookline drawer-type refrigerator units,seafood makeunit.
  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.

June 20, 2007 (Critical Procedures)

September 19, 2006 (Routine)

• 1770 B - Observed accumulations of food residue,mold or other soil on the following food contact surfaces: ice dispenser chute,can opener blade
  Clean and sanitize these surfaces for food contact.
• 3330 - Corrected During Inspection Critical Working containers of sanitizing solution are 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.

May 03, 2006 (Routine)

• 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.
• 1800 - Repeat The nonfood contact surface of the salad makeunit door gaskets 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.

November 15, 2005 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits, food residue, mold or other soil on the following food contact surfaces: ice dispenser on drink machine, can opener blade
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the refrigerator units door gaskets 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.
• 3030 - Corrected During Inspection Repeat 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
• 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

June 15, 2005 (Routine)

• 1320 - There was no temperature measuring device located in the cookline reach in #2 and cookline freezer.
  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.
• 1800 - The nonfood contact surface of the reach in door gaskets 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.
• 3030 - Corrected During Inspection 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
• 3180 - Ceiling vents have accumulations of dust, grease or other soils
  Maintain clean

February 02, 2005 (Routine)

October 06, 2004 (Routine)

• 1320 - There was no temperature measuring device located in the pro walk in.
  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.
• 1770 B - Repeat Observed accumulations of mold, other soil on the following food contact surfaces: salad bar reach in unit and cutting board
  Clean and sanitize these surfaces for food contact.
• 1570 - Glass 2 door reach in gaskets was observed in a state of disrepair and damaged.
  Repair/replace door gaskets

June 09, 2004 (Routine)

• 1800 - The nonfood contact surface of the 2 door reach in door gaskets 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.
• 1770 B - Observed accumulations of debris, mold on cutting board
  Clean and sanitize these surfaces for food contact.
• 2660 - Repeat There is no covered refuse container in the ladies rest-room.
  Install a covered refuse container in the ladies rest-room.

February 02, 2004 (Routine)

• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside salad prep reach in cooler
  Clean and sanitize these surfaces for food contact, correction at inspection
• 2660 - There is no cover for refuse container in the ladies rest-room
  Provide a cover for refuse container in the ladies rest-room
• 3180 - Repeat Kitchen ceiling vents and tiles, floor at edges under equipment 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.

September 23, 2003 (Routine)

June 16, 2003 (Routine)

January 28, 2003 (Other)

January 06, 2003 (Critical Procedures)