July 14, 2009 (Routine)

• 0220 - Corrected During Inspection Critical Employeed drinks stored in refrigerator with childcare foods.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1730 - Two pot holders (oven mits) are in poor repair.
  Replace these damaged pot holders to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

January 15, 2009 (Routine)

• 1790 - The bottom interior of the oven is observed soiled with accumulations of grime and debris.
  Clean the interior of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - The nonfood contact surface of the stove top is in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 (Toilet Rooms) - Ceiling vents in men's and women's restrooms are in need of cleaning.
  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 30, 2008 (Routine)

• 0060 - Critical NO CERTIFIED FOOD MANAGER ON STAFF OR ON SITE
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: CAN OPENER HOLDER
  Maintain nonfood-contact surfaces of equipment clean.

March 05, 2008 (Routine)

September 25, 2007 (Routine)

April 10, 2007 (Routine)

December 18, 2006 (Routine)

September 05, 2006 (Routine)

June 12, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Opened personal drink stored on the top shelf of the reach-in unit.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over ready-to-eat food in the reach-in 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.
• 3170 - Corrected During Inspection Ceiling tile is removed and not in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 27, 2006 (Routine)

January 11, 2006 (Routine)

October 27, 2005 (Routine)

• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the handbasin in the kitchen
  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 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen area.
  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
• 3340 - Corrected During Inspection Critical Containers of chemical cleaner not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

July 28, 2005 (Routine)

• 0820 - Critical Food in the refirgerator cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1730 - The refrigeration unit was not holding at proper temperature of 41F or below.
  Repair the refrigeration unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.

March 22, 2005 (Routine)

• 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2890 - Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3040 - Handwashing aids and devices have been installed at the warewashing sink
  Remove handwashing aids and devices from the warewashing sink

March 22, 2005 (Routine)

• 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 2890 - Light bulb in reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3040 - Handwashing aids and devices have been installed at the warewashing sink
  Remove handwashing aids and devices from the warewashing sink

December 14, 2004 (Routine)

• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Utilize a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen - corrected during inspection.
  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
• 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.
• 1010 - Sponges are being used to wipe down food contact surface of the kitchen.
  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.
• 3380 - Critical Chlorine bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - scented bleach.
  Utilize only unscented chlorine bleach at the proper concentration which meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 50-100 ppm.

June 18, 2004 (Routine)

June 18, 2004 (Routine)

March 24, 2004 (Routine)

• 1800 - The nonfood contact surface of the hood 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.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

March 24, 2004 (Routine)

• 1800 - The nonfood contact surface of the hood 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.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

March 22, 2004 (Pre-Opening)

• 3030 - No disposable towels were provided a 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
• 1320 - There was no temperature measuring device located in the refrigerator.
  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.
• 1510 - The certified food manager 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 - The nonfood contact surface of the hood 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.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.

March 22, 2004 (Pre-Opening)

• 3030 - No disposable towels were provided a 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
• 1320 - There was no temperature measuring device located in the refrigerator.
  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.
• 1510 - The certified food manager 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 - The nonfood contact surface of the hood 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.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.