August 05, 2009 (Routine)

• 3-501.13 - Repeat Improper methods used to thaw squid. Squid was observed sitting in a pan of water on the counter.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 4-205.10 - The following items are intended for household uses and are not approved for use in a commercial food establishment: Microwave
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.Chlorine sanitizer for dishwasher observed at 10ppm. A maintenance person was called out. Use 3-vat sink until machine has been repaired
  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. To minimize workload you can move to all single service utensils.
• 4-602.13 - The nonfood contact surface of the sandwich unit door gaskets and pan shelf 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.

February 07, 2009 (Follow-up)

February 06, 2009 (Routine)

• 3-302.11 - Critical Unwrapped or uncovered food in the all refrigerated units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11 - Critical Repeat The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food in walk-in and sandwich unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-304.14 - Repeat Wiping cloths improperly stored between use. The wiping cloth sanitizer was dirty.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.13 - Repeat Improper methods used to thaw quail and shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 3-501.16 - Corrected During Inspection Critical Shrimp, chicken and pork chops cold holding at improper temperatures. Voluntarily discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical Repeat The potentially hazardous food in the refrigeration units is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
• 4-501.14 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use; 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils; and 3) if used, at every least 24 hours.
• 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice machine, microwave, fridge gaskets and inside sandwich unit.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the front line (walls, equipment, sides of equipment), under stove, 3 vat sink, shelving and floors 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.
• 5-402.13 - Critical Sewage coming up from floor drain.
  Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
• 6-501.111 - Critical Harborage conditions exist. Observed live roaches in kitchen. Pest control service is in use (Brown Exterminating).
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 02, 2008 (Follow-up)

• 3-305.11 - 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.
• 6-501.11 - Repeat Kitchen wall under dishwasher is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 17, 2008 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee FHC expired.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-302.11 - Corrected During Inspection Critical Repeat Raw chicken defrosting on sink over fresh fish, raw shrimp.
  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.
• 3-304.11 - Critical Food in contact with soiled equipment or utensils.Preparing food on cutting board on garbage can.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 3-304.12 - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - 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.
• 3-501.13 - Improper methods used to thaw , MEAT, FISH/SEAFOOD and POULTRY.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 3-501.17 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
• 4-204.120 - Condensate drains in walk-in separated and condensation leaking on food. Voluntary discarded food.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 4-302.12 - Temperature measuring device was not working.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 4-602.13 - The nonfood contact surface of the plate storage counter 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.
• 4-903.11 - Repeat pots and pans were found stored on floor under sink..
  Store pots and pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-501.11 - Repeat Kitchen wall under dishwasher is not maintained in good repair.Hand sink in kitchen is comings loose from wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 10, 2008 (Routine)

• 3-202.15 - Critical Food in walk-in stored in open cans.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.12 - Unlabeled food containers in the walk-in, on the condiment shelf.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-304.12 - In-use utensils stored with no handles in food storage containers.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11 - Repeat Ice Machine was observed leaking.Hand sink is not secure to wall.
  Repair the ice machine, and hand sink 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 ice machine and hand sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-903.11 - Clean TABLEWARE were not observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11 - Pots were found stored on the floor below the sink..
  Store cooking equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-301.11 - Soap was not provided at the hand washing 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.
• 6-501.110 - Employees are not using the dressing rooms or lockers provided. Employees storing personnel items on single service items.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

November 28, 2007 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 4-501.11 - Handsink in kitchen was observed in a state of disrepair and damaged.Handsink not secured to wall.
  Repair the Handsink 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.
• 6-501.11 - Walls behind dishwasher is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 09, 2007 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.Schedule employees for food handlers class.
• 3-302.11 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw chicken foods on bottom shelf during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 4-501.12 - The cutting board(s) are 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.
• 6-202.12 - Ventilating system designed so make-up air or exhaust vents contaminate contact surfaces, equipment, or utensils.Filter hoods missing.
  Replace ventilating hood filters system so make-up air and exhaust vents do not cause contamination of foods contact surfaces, equipment, or utensils.

November 14, 2006 (Routine)

• 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-307.11 - Nozzles on soft drink dispenser found dirty
  Protect food from miscellaneous sources of contamination.

July 17, 2006 (Routine)

• 3-304.12 - Repeat Dispensing utensils improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 4-501.11 - The door gasket of the walk in is damaged.
  Repair or replace the walk in door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: cutting boards.
  Clean and sanitize these surfaces for food contact.

April 03, 2006 (Routine)

December 19, 2005 (Routine)

• 2-301.12 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 3-304.12 - Corrected During Inspection Repeat Improper dispensing utensils (bowl) and improperly stored between use in dry goods (flour).
  Use proper dispensing utensil and store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-204.112 - Repeat There was no temperature measuring device located in the Pepsi #2 refrigeration unit.
  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.
• 4-501.14 - The mechanical warewashing machine spray nozzles 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.

September 07, 2005 (Routine)

• 3-101.11 - Critical Cauliflower is unsound or spoiled.
  Ensure food is safe and unadulterated.
• 3-304.12 - Repeat Improper dispensing utensils being used and improperly stored between use in the dry goods.
  Use handled dispensing utensils and store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-102.11 - Repeat Observed use of unapproved food storage bags (containers)/food contact material (garbage bags and other unapproved plastic bags).
  Discontinue use of the unapproved plastic bags as food storage containers/food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 4-202.18 - Grease extraction filters in the hood system are missing and grease laden vapors are being allowed to enter the stack.
  Replace the filters.
• 4-204.112 - There was no temperature measuring device located in the beverage coolers.
  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.
• 4-603.13 - Utensils were observed loaded into the warewashing machine improperly.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 6-301.12 - Corrected During Inspection No disposable towels were provided a the hand washing station in 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
• 6-501.12 - Kitchen floor 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.

June 02, 2005 (Routine)

• 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigeration unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.11 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination (spoiled food stored with good food). (CORRECTED DURING THIS INSPECTION).
  Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-304.12 - Improper dispensing utensil being used (bowl) and dispensing utensils improperly stored between use in the dry goods.
  Use proper dispensing utensils and store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3-501.13 - Repeat Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a proper chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-601.11 - Corrected During Inspection Observed accumulations of soil deposits and debris on the following food contact surfaces: Food slicer and grinder.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Single service articles and tableware were found stored near the handwashing station and could be exposed to splash.
  Store single service articles and tableware in a clean, dry location where it is not exposed to splash or install an approved durable and cleanable barrier between the single service articles and the tableware and the source of the splash to prevent contamination.

March 04, 2005 (Routine)

• 2-301.12 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-501.13 - Improper methods used to thaw meat/poultry.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 4-102.11 - Repeat Observed use of plastic grocery bags as a food storage container.
  Discontinue use of the plastic grocery bags as food contact material. Provide approved food storage container or single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 4-302.14 - There is no test kit located 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.
• 4-703.11 - Critical No sanitizer concentration of chemical sanitizer being used in the sanitize basin.
  Provide sanitizer at proper concentration for the sanitizer being used and immerse or expose food contact surfaces to sanitizing solution for adequate time.

December 17, 2004 (Routine)

• 3-305.11 - Corrected During Inspection Food stored on the floor in walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-102.11 - Corrected During Inspection Food being stored in plastic grocery bags in refrigeration units.
  Discontinue use of the plastic grocery bags as food storage container/contact material. Provide approved food containers, single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 6-403.11 - Corrected During Inspection Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food items, equipment and single service/use articles from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination

November 12, 2004 (Pre-Opening)