May 06, 2009 (Routine)

• 0060 - Critical The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
  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.
• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory 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.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: pots and pans stored above the 3 comp sink
  Clean and sanitize these surfaces for food contact.
• 0820 A 2 - Corrected During Inspection Critical shelled eggs in reach cold holding at improper temperatures. was 67 F. Discarded
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3340 - Corrected During Inspection Critical Container of sanitizer not stored separately from insecticides or rodenticides and was stored next to a sanitizer
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 2810 - Floor or floor covering in kitchen is not smooth and easily cleanable some cracked tiles. Clean the floor..
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

April 22, 2008 (Follow-up)

June 28, 2007 (Routine)

• 0470 - 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). Noted raw chicken stored over tomato's lettuce etc. and stored with RTE potato salad.
  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. Chicken moved to freezer
• 1780 - Corrected During Inspection Critical Food contact surfaces of the bottom shelf used to store potentially hazardous food items were observed soiled with accumulations of food residues and liquid residue. Packaged food stored on top of liquid. cleaned.
  Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.

December 06, 2006 (Routine)

• 0060 - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Noted improper washing rinsing and sanitizing. Showed employee how to sanitize.
  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.
• 0790 - Corrected During Inspection Improper methods used to thaw chicken. Saw it sitting in a sink, needs to be under running water.
  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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1530 - There is no properly working 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.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: all the dishes. Appears the sanitize step was not followed in the 3rd basin. Had to show employee how to sanitize in the 3rd sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3270 - Corrected During Inspection Methods are not being used to control pests. Noted 2 live baby roaches at the handsink area, appears just hatched.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Get a certified pest control person to control the insects.

July 25, 2006 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat Marconi and cheese 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.
• 1800 - The nonfood contact surface of the bottom shelf of table holding the microwave, has 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.

January 31, 2006 (Routine)

• 0940 - Critical Noted food that had been in a refrigerator for a long amount of time. appears restaurant was not in use from summer. The fridge smells discard all food as necessary and clean the fridge.
  discard the food.
• 3170 - Floor tiles is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 19, 2005 (Routine)

December 17, 2004 (Routine)

• 3030 - 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
• 0830 - Critical The ready-to-eat commercially processed food in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0830 - Critical The prepared ready-to-eat (RTE) foodin 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.
• 3170 - bathrooms is not maintained in good repair. Noted molding has come off the wall. repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0060 - Critical Repeat Manager failed demo of knowledge (written) and then passed the retake. Recommend serve safe class though manager pointed out she cannot be away form her job for the amount of time necessary
  corrected on site

June 17, 2004 (Follow-up)

June 16, 2004 (Follow-up)

May 26, 2004 (Routine)

• 1080 - The Replace wooden stand grill is stored on with a metal cover is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 0820 - Critical Repeat White Refrigrator cold holding at improper temperatures. Need to get the temp of the refrigrator down to 41 F or below.
  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.

December 30, 2003 (Routine)

• 2350 - Critical A recent repair to plumbing system components of the toilet are not in accordance with law. Toilet no flushing properly. My be clogged up with tissue.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: A) Wooden stand grill is stored on. Remove wooden stand not easily cleanable and may catch on fire with grease build up. B) bottem shelf of food prep table
  Maintain nonfood-contact surfaces of equipment clean.

June 26, 2003 (Routine)