January 07, 2009 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. (three boxes of fruit)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Critical FOOD hot holding at improper temperatures. Sausage links and egg patties)
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
• 2000 C - Single service items observed unprotected from contamination. (Coffee filters not protected on top of coffee machine)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3020 - Soap was not provided at the hand washing lavatory in the continental breakfast prep 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 - Repeat No disposable towels were provided at the hand washing lavatory in the continental breakfast prep 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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Physical structure is not maintained in good repair(Handwash shink in continental breakfast prep kitchen is coming off of the wall and next to same sink there is a hole where a water line is coming through that needs to be sealed)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Physical structure in the continental breakfast prep kitchen noted in need of cleaning. (Remove dead insects from overhead light fixtures and between and behind refrigeration units.)
  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.

January 09, 2008 (Routine)

• 2310 - Corrected During Inspection Critical The handwashing facility located in the Continental Breakfast preparation area was blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 3030 - No disposable towels were provided at the hand washing lavatory in the Continental Breakfast 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

January 22, 2007 (Routine)

• 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures. Cantaloupe held at 47 degrees F.
  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.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 3750 - The permit is not post in a location that is conspicuous to consumers. 2007 permit not posted.
  Post the permit in a conspicuous location to consumers
• 3750 - Permit holder is not complying with the provisions of the Food Code
  Comply with the provisions of the Food Code

October 11, 2006 (Routine)

• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 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.

August 07, 2006 (Pre-Opening)