August 21, 2009 (Routine)

• 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
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Utensils and lids stored with clean utensils and lids, wall-mounted knife holder.
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: stainless steel counter top.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 0480 - Corrected During Inspection Unlabeled dry 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: lower stainless steel counter shelving.
  Maintain nonfood-contact surfaces of equipment clean.
• 3140 - Corrected During Inspection Employee keys stored on the food storage shelf.
  Store all employe personal items in a location separate from food and equipment.

March 20, 2009 (Routine)

October 23, 2008 (Routine)

June 13, 2008 (Routine)

• 0160 - Critical Food employees failed to wash their hands before donning single-use gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, donning single-use gloves, 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.
• 0240 - Employee observed working in the food service area without a proper hair restraint.
  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.
• 0450 C - Cook was pinching spice onto cooking pan foods with bare hands.
  Discontinue touching spices with bare hands. Use approved dispensers to add spices to foods.
• 1100 - Teflon coating on the cooking pans was observed scratched and scored.
  Discontinue using teflon-coated cooking pans.
• 2000 - Equipment was found stored on the floor.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 - Corrected During Inspection Critical The kitchen's handsinks were blocked, preventing convenient access by employees for easy handwashing.
  Access to the handwashing facilities identified above are to be available during all hours of operation. Do not place anything in the handsink basins except hands to be washed. Do not store trash cans or mop buckets in front of the hand sink basins.
• 3380 - Corrected During Inspection Critical The sanitizer concentration level in the wiping cloth bucket was too strong [tested >200 parts per million (ppm)}.
  Maintain 50 ppm chlorine bleach sanitizer concentration.

March 21, 2008 (Routine)