July 08, 2009 (Routine)

January 12, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin 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.
• 0480 - Corrected During Inspection Unlabeled (sugar) 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.
• 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.
• 1150 - Handwash sink is not sealed to the wall.
  Seal handsink to the wall

July 22, 2008 (Routine)

• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 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.
• 1570 - The door gasket to the refrigeration unit is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3170 - Air condition unit leaking
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIRSERVICE HAS BEEN NOTIFIED

January 16, 2008 (Routine)

• 1510 - Corrected During Inspection 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.
• 1900 - Corrected During Inspection Critical Dishwasher was washing, sanitizing and rinsing food contact surfaces
  Food contact surfaces should be washed rinsed and sanitized

July 23, 2007 (Routine)

January 08, 2007 (Routine)

• 0130 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean. SPOKE TO PIC ABOUT HANDWASHING
• 1150 - Cups placed on absorbent towels.
  All food contact surfaces shall be nonabsorbent.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  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.

July 18, 2006 (Routine)

• 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves and the bottom of the freezer unit.
  Maintain nonfood-contact surfaces of equipment clean.

October 27, 2005 (Routine)

• 0380 - Corrected During Inspection Critical Several dented cans found on the storage shelves
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf under holding unit.
  Maintain nonfood-contact surfaces of equipment clean.

June 22, 2005 (Other)

June 02, 2005 (Routine)

• 1100 - Corrected During Inspection The food contact surface of the spatula is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the spatula 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.
• 1800 - Corrected During Inspection Outside of pan with an accumulation of encrusted grease.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Corrected During Inspection Cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

December 08, 2004 (Routine)

• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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. CORRECTED DURING INSPECTION
• 1750 - Single-service items were observed reused for the storage of forks.
  Discontinue the reuse of single-use containers for forks storage. Provide approved reusable food storage containers designed for your food storage needs.

June 14, 2004 (Routine)

• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser. CORRECTED DURING INSPECTION
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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. CORRECTED DURING INSPECTION
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: coca.
  Store food in packages, covered containers, or wrappings. CORRECTED
• 3380 - Critical Too much sanitizer in sink holding the wiping cloths.
  When using chlorine as a sanitizer use between 50-100 ppm. CORRECTED DURING INSPECTION

December 10, 2003 (Routine)

• 1150 - Lids on the rubbermaid holding containers cracked
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. WORK ORDER ALREADY PUT IN
• 1320 - There was no temperature measuring device located in the 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.
• 1550 - The handsink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 3340 - Critical Soap stored on the storage rack with cans.
  Containers of soap must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED DURING INPSECTION
• 0470 - Repeat Unwrapped or uncovered food in the storeroom.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CORRECTED

April 03, 2003 (Routine)

• 0260 - Critical Several dented cans on the storage shelf
  Ensure food is safe and unadulterated. CORRECTED CANS REMOVED FROM THE SHELF
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CORRECTED
• 3170 - Hand sink not sealed securely to the wall
  Seal and caulk handsink to the wall
• 1800 - The nonfood contact surface of the storage shelves under the prep table had 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.
• 1060 - The nonfood contact surface of the storage shelves under the prep table with rusty areas.
  Resurface rusty areas. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.