January 23, 2009 (Routine)

• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1800 - The nonfood contact surface of the hood 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.
• 2870 - Electrical junction box in walkin not covered with proper plate cover.
  Attachments to walls and ceilings shall be easily cleanable.
• 3020 - Repeat Soap was not provided at the hand washing lavatory next to the 3 bay sink
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

February 21, 2008 (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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1750 - Manufacturer containers were observed reused for the storage of soup in the walkin.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2350 - Critical The faucet on the 3 bay sink is leaking and the leak is being stemmed by a handtowel wrapped around the faucet.
  Please repair properly.
• 3020 - Soap was not provided at the hand washing lavatory next to the 3 bay sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

May 17, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination... raw chicken, raw crabs, vegetables on floor of walk in.
  Recommend making space ahead of time for regular deliveries so that food is not stored on floor at all. Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces fryer, grill, and hood.
  Maintain nonfood-contact (and food contact) surfaces of equipment clean.
• 3180 - Repeat Floors and walls beneath the cook line 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

April 12, 2006 (Other)

April 12, 2006 (Other)

April 28, 2004 (Routine)

• 2190 - The handwashing sink is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 3180 - floors next to grease trap and under grill and fryers 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.
• 2000 - loaf pans were observed stored unprotected at the handsink next to chemicals
  Store CLEAN loaf pans in protected area to prevent contamination until used.
• 1750 - Manufacturer containers were observed reused for the storage of shrimp and fish (in deli unit)
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3330 - Critical Working container of bleach is not properly labeled.
  CORRECTED AT TIME OF INSPECTION
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: french fry press.
  CORRECTED AT TIME OF INSPECTION
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: carbonization on interior of convection over, and gaskets on deli unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - light bulbs out over grill, light bulb not shielded in walk in
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3080 - Less than 50 foot candles of light was noted in the kitchen
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3440 - Critical Rodent bait station is not covered and tamper-resistant
  Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used. CORRECTED AT TIME OF INSPECTION
• 0820 - Critical rice hot holding at improper temperatures. This may promote growth of bacteria such as Bacillus cereus.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTED AT TIME OF INSPECTION

April 28, 2004 (Routine)

• 2190 - The handwashing sink is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 3180 - floors next to grease trap and under grill and fryers 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.
• 2000 - loaf pans were observed stored unprotected at the handsink next to chemicals
  Store CLEAN loaf pans in protected area to prevent contamination until used.
• 1750 - Manufacturer containers were observed reused for the storage of shrimp and fish (in deli unit)
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3330 - Critical Working container of bleach is not properly labeled.
  CORRECTED AT TIME OF INSPECTION
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: french fry press.
  CORRECTED AT TIME OF INSPECTION
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: carbonization on interior of convection over, and gaskets on deli unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - light bulbs out over grill, light bulb not shielded in walk in
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3080 - Less than 50 foot candles of light was noted in the kitchen
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3440 - Critical Rodent bait station is not covered and tamper-resistant
  Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used. CORRECTED AT TIME OF INSPECTION
• 0820 - Critical rice hot holding at improper temperatures. This may promote growth of bacteria such as Bacillus cereus.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTED AT TIME OF INSPECTION

April 28, 2004 (Routine)

• 2190 - The handwashing sink is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 3180 - floors next to grease trap and under grill and fryers 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.
• 2000 - loaf pans were observed stored unprotected at the handsink next to chemicals
  Store CLEAN loaf pans in protected area to prevent contamination until used.
• 1750 - Manufacturer containers were observed reused for the storage of shrimp and fish (in deli unit)
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3330 - Critical Working container of bleach is not properly labeled.
  CORRECTED AT TIME OF INSPECTION
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: french fry press.
  CORRECTED AT TIME OF INSPECTION
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: carbonization on interior of convection over, and gaskets on deli unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - light bulbs out over grill, light bulb not shielded in walk in
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3080 - Less than 50 foot candles of light was noted in the kitchen
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3440 - Critical Rodent bait station is not covered and tamper-resistant
  Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used. CORRECTED AT TIME OF INSPECTION
• 0820 - Critical rice hot holding at improper temperatures. This may promote growth of bacteria such as Bacillus cereus.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTED AT TIME OF INSPECTION