April 27, 2009 (Routine)

• 1580 - The cutting board along the sandwich prep unit is 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.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of 3X sink.
  Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces at sandwich station.
  Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.

March 17, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination: eggs and raw chicken over beef products.
  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.
• 1790 - Corrected During Inspection The food contact equipment surface of the sandwich press is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the sandwich press to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 2000 - Corrected During Inspection Observed food container lid on floor.
  Please keep food equipment off of floor.
• 2000 - Corrected During Inspection Take out containers and plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand sink by the 3X sink and by ice machine.
  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
• 3240 - Corrected During Inspection Handsink near 3X sink observed unclean and blocked by boxes.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

October 22, 2007 (Pre-Opening)