March 26, 2009 (Routine)

• 0080 - Corrected During Inspection Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods [chicken over pork] 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.
• 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.
• 3170 - The ceiling above the mop sink is not maintained in good repair
  Have the building owner maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 13, 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.
• 0480 - Unlabeled flour/sugar 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.
• 1800 - shelving units and exterior of the ice machine showing visibe accumulation of soil and dust.
  Clean as necessary to keep clean.
• 1960 - Equipment/table ware 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.
• 1960 - Equipment/table ware were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2940 - Holes and openings in the walls of the food establishment are not protecting the establishment from Pests/animals.
  Repair/seal holes and openings in the walls of the food establishment so as to protect against Pests/animals
• 3140 - Employee cups do not have covers or straw.
  Employees drinking cups shall have covers and straw to protect against contamination of food or equipment.
• 3360 - Critical The fly spray being applied by operator inside the establishment.
  Pesticides used inside a food establishment must be applied by a CERTIFIED person in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

July 10, 2007 (Routine)

• 0690 - Pan of bread found on top of trashcan--need a cart for holding items when prepping and then to give more space when washing dishes.
  Protect food from miscellaneous sources of contamination.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate-gazpacho soup in 8-10" depth-just made 1.5 hours ago. Corrected by placing in shallow containers in freezer
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Corrected During Inspection Critical Repeat Pesto cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1010 - Sponges are being used to wipe down food contact surface of the @EQUIPMENT@.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1080 - The plastic containers for holding hot and acidic foods are homestandard and not tested to be durable under these conditions.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1570 - Frozen condensate building up on ceiling in freezer--condensate needs to drain away from unit or evaporate. Also, in three door refrigerator--air slightly elevated--air at 42oF-reduce air temp. to 37-38oF--both were observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

May 18, 2006 (Routine)

• 0570 - Corrected During Inspection Quaternary ammonium solution for wiping cloths was less than 200 ppm.
  Maintain quat solution at 200 ppm.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Bag of flour stored directly on storage room floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Al Fredo sauce hot holding at improper temperatures. Sauce was voluntarily discarded.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Freezer interior bottom.
  Maintain nonfood-contact surfaces of equipment clean.
• 3330 - Corrected During Inspection Critical Working containers of cleaner 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 18, 2006 (Routine)

• 0570 - Corrected During Inspection Quaternary ammonium solution for wiping cloths was less than 200 ppm.
  Maintain quat solution at 200 ppm.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Bag of flour stored directly on storage room floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Al Fredo sauce hot holding at improper temperatures. Sauce was voluntarily discarded.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Freezer interior bottom.
  Maintain nonfood-contact surfaces of equipment clean.
• 3330 - Corrected During Inspection Critical Working containers of cleaner 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.

April 18, 2006 (Routine)

• 1580 - The cutting board along the small prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Microwave oven interior top
  Clean and sanitize these surfaces for food contact.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Provide signage at restroom sinks and kitchen sinks.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 20 foot candles of light was noted in the Silver King reach-in area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3080 - Less than 10 foot candles of light was noted in the chemical storage closet and mop sink closet.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Wall in chemical storage room is not maintained in good repair. Walls are not smooth and easily cleanable.Also, caulked area between FRP panels needs to be smoothed out for ease of cleaning.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 18, 2006 (Routine)

• 1580 - The cutting board along the small prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Microwave oven interior top
  Clean and sanitize these surfaces for food contact.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Provide signage at restroom sinks and kitchen sinks.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 20 foot candles of light was noted in the Silver King reach-in area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3080 - Less than 10 foot candles of light was noted in the chemical storage closet and mop sink closet.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Wall in chemical storage room is not maintained in good repair. Walls are not smooth and easily cleanable.Also, caulked area between FRP panels needs to be smoothed out for ease of cleaning.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 27, 2006 (Pre-Opening)