August 13, 2009 (Routine)

• 0820 A 2 - Critical Turkey was found holding at 46 degrees Fahrenheit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 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 - Debris build-up on the non-food contact surface of the ice machine and interior of the cold holding units.
  Clean the areas as needed.

April 28, 2009 (Routine)

• 1800 - Repeat Debris build-up on the walk-in cooler storage racks.
  Clean the storage racks as needed.
• 2000 - The splash guard at the hand-sink is not high enough to prevent contamination of plates and bowls.
  Extend the splash guard to prevent contamination of the bowls and plates. (plates and bowls were relocated)

November 04, 2008 (Routine)

June 30, 2008 (Follow-up)

June 13, 2008 (Routine)

• 1080 - Establishment using a bowl as a food scoop.
  Replace bowl with a food approved scoop with a handle.
• 1570 - The walk-in cooler door does not close properly.
  Repair the walk-in cooler door as needed.
• 1600 - Debris build-up on and in the dish machine.
  Clean the dish machine as needed.
• 1770 A - Critical Repeat Debris build-up on the food contact surfaces of equipment.
  Clean and sanitize the equipment as needed.
• 1800 - Repeat Debris build-up on the non-food contact surfaces of equipment.
  Clean the equipment as needed.
• 2740 - Grease build-up on the dumpster pad.
  Clean and degrease the dumpster pad as needed.
• 3180 - Repeat Debris build-up on the floor and walls.
  Provide a detailed floor and wall cleaning as needed.

November 26, 2007 (Routine)

• 1770 A - Critical Repeat Debris build-up on the food contact surfaces of equipment.
  Clean and sanitize these surfaces as shown.
• 1800 - Debris build-up on the non-food contact surfaces of equipment. ( walk-in cooler storage racks, refrigerator interiors, microwave oven interiors)
  Clean the areas as shown.
• 3180 - Debris build-up on the floor and wall areas.
  Provide a detailed floor and wall cleaning.

May 24, 2007 (Routine)

• 0820 - Critical Double door reach-in refrigerator holding at 47F.
  All cold holding units must hold at least 41F or below at all times.
• 1770 A - Critical Repeat Debris build-up on the following food contact surfaces: cooking equipment, reach-in refrigerator interior and the microwave oven interior.
  Clean and sanitize these surfaces as needed.
• 1800 - Debris build-up on the non-food contact areas of equipment and the counter area at the dish machine.
  Clean the areas as needed.
• 2310 - Corrected During Inspection Critical The hand-sink located at the cook station was blocked by a large cutting board.
  Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the cutting board preventing its use.
• 3180 - Repeat Debris build-up on the kitchen floor.
  Provide a detailed kitchen floor cleaning as needed.

January 29, 2007 (Routine)

• 0470 - Critical Repeat Raw beef tips and non-raw meats were found stored in the same container in the walk-in cooler.
  Store all raw items separate from non-raw items while in storage to prevent cross contamination.
• 1600 - The interior surfaces of the mechanical ware-washing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Critical Debris and water build-up in the reach-in refrigerator.
  Clean and sanitize the refrigerator interior as needed.
• 3180 - Repeat Debris build-up on the kitchen floor.
  Provide a detailed floor cleaning as needed.

September 28, 2006 (Follow-up)

September 26, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Raw beef was found stored in the same container as the cooked ham and turkey.
  Prevent cross contamination by storing raw food items separate from non-raw food products.
• 1680 - Critical The dish machine did not reach an adequate hot sanitizing temperature.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1770 A - Critical Debris build-up was found on the walk-in cooler storage racks and the interior of the cold boxes.
  Clean and sanitize these areas.
• 2000 - Corrected During Inspection Repeat Single service items were found stored on the floor.
  Store all single service items at least six inches above the floor at all times.
• 3180 - Debris build-up on the kitchen floor.
  Provide a detailed floor cleaning as needed.

May 17, 2006 (Routine)

• 1100 - Repeat Establishment using a single service cup as a bulk food dispensing scoop.
  Provide a food approved scoop.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Critical Repeat Food debris build-up on the major food contact surfaces.
  Clean and sanitize all food contact surfaces.
• 1800 - Food debris build-up on the non-food contact surfaces of the equipment.
  Clean the equipment as needed.
• 2000 - Corrected During Inspection Single service items were found stored on the floor.
  Store single service items at least six inches above the floor.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - Repeat Dust and debris build-up on the floors, walls and ceiling tile.
  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.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

December 05, 2005 (Routine)

• 1530 - Repeat There is no chemical test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3180 - Debris build-up on the dish room floor.
  Provide a detailed floor cleaning as needed.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

July 13, 2005 (Routine)

• 0610 - Corrected During Inspection Repeat 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.
• 0820 - Critical Eggs and ham were found at 54F.
  Re-ice the ice bath container so that the eggs and ham can be maintained at 41F or below at all times.
• 1100 - Establishment using a single service cup for dispensing bulk food items.
  Provide a food approved scoop for dispensing bulk food items.
• 1320 - Repeat There was no temperature measuring device located in the cold holding units.
  Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - Repeat There is no chemical test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1730 - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1770 A - Critical Repeat Debris build-up on the walk-in cooler storage racks and interior of the refrigerators.
  Clean and sanitize the walk-in cooler storage racks and the refrigerators.
• 3180 - Repeat Debris build-up on the floor areas around the base-coving, walk-in cooler walls and the ceiling tile around the vents.
  Provide a detailed floor, wall and ceiling tile cleaning.

February 03, 2005 (Routine)

• 1770 A - Critical Repeat Food debris build-up on the walk-in cooler storage racks and interior of the small reach-in refrigerator.
  Clean and sanitize the walk-in cooler storage racks and the interior of the reach-in refrigerator.
• 3180 - Debris build-up on the floor.
  Provide a detailed floor cleaning under and around the equipment.
• 3380 - Critical The bleach concentration in the wiping cloth container was above 200 ppm.
  Use between 50-100 ppm of bleach to water in the wiping cloth container.

September 28, 2004 (Complaint)

September 28, 2004 (Routine)

• 2310 - Critical Both kitchen hand-sinks are blocked, preventing access by employees for easy hand-washing.
  Access to the hand-sinks identified above is to be available during all hours of operation. Remove the crate and hood filters preventing its use.
• 3020 - Soap was not provided at the kitchen hand-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.
• 3030 - No paper towels were provided at the kitchen hand-sink.
  Must provide paper towels at all hand-sinks at all times.
• 0160 - Critical A food employee failed to wash her hands before engaging in food preparation.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Management must monitor a strict hand-washing program.
• 0470 - Critical Raw food items were found stored above non-raw items in the walk-in cooler.
  Store all raw items below all other items in order to prevent cross contamination.
• 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of cold holding units, microwave ovens and slicers.
  Clean and sanitize these surfaces.
• 1320 - There was no temperature measuring device located in the cold holding units.
  Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3200 - No vent filters are in the hood system.
  Install hood filters.
• 1800 - Debris build-up on the non-food contact surfaces of equipment and the dish machine counters.
  Clean the areas as needed.
• 3180 - Debris build-up on the floor and wall areas.
  All floors and walls 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.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, lime-scale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or lime-scale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1570 - Several door gaskets on the cold holding units are damaged.
  Replace all damaged door gaskets as needed.
• 2000 - Single service items were found stored on the floor.
  Store all single service in a clean, dry location where not exposed to splash, dust or other contamination and at least 6 inches above the floor.
• 3260 - Lockers or other suitable facilities are not being kept clean and orderly
  Keep lockers or other suitable facilities in an orderly manner
• 1530 - There is no chemical test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3140 - Employee drink found on the cook line.
  Designate an area for employees to eat and drink away from food, equipment and single-service items in order to protect them from contamination.

June 29, 2004 (Complaint)

April 26, 2004 (Routine)

• 0160 - Critical A food employee failed to wash his hands before engaging in food preparation.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Management must monitor a strict hand-washing program.
• 3020 - Soap was not provided at the hand-sink in the kitchen.
  Must provide soap at all hand-sinks at all times.
• 1770 A - Critical Debris build-up in the interior of the salad box.
  Clean and sanitize the interior of the salad box.
• 3300 - An unauthorized person was in the kitchen.
  Only employees that are essential to the establishment are allowed in the kitchen.
• 1320 - There was no temperature measuring device located in the cold holding units.
  Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2830 - Base-coving is coming off of the wall.
  Repair the base-coving as needed.
• 3260 - Employee items found in the kitchen.
  Relocate all employee items so they are away and separate from foods and food related items.
• 2810 - The ceiling tile in the rear area needs to be replaced.
  Replace the ceiling tile and adjust the ceiling tracking as needed.
• 3180 - Repeat Debris build-up on the floors.
  All floors 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 26, 2003 (Routine)

• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: microwave interiors and counters.
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Debris build-up on the floor.
  All floors 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 - Single service items were found stored on the floor.
  Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

February 21, 2003 (Complaint)