February 11, 2009 (Routine)

• 0550 - In-use utensils improperly stored between use. Observed wooden bowls submerged in corn meal, sugar, and flour bins with no handles above food level.
  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 135F.
• 0820 A 1 - Critical Repeat Observed gravy hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) Macaroni Salad, Cole Slaw, Stew, and Pinto Beans in the Magic Chef refrigeration unit and Pepsi Refrigeration Unit are 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. 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.
• 1320 - There was no temperature measuring device located in any of the refrigeration units.
  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.
• 1770 B - Observed mold on drinking glass storage mat on top of the ice machine.
  Replace protection mat, then clean and sanitize these surfaces for drinking glass storage.
• 3170 - Flooring in the kitchen area and dish washing area are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls behind the food prep area and behind the cook line have an accumulation of grease and food debris and are 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.
• 3220 - Mops 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.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.

February 13, 2008 (Routine)

• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Thawed Ground Beef was observed draining onto the Pepsi Cooler floor beside open bags of carrots and heads of lettuce.
  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.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Exposed, unsealed pads of butter were observed being stored on the bottom of the Woods Freezer, with other frozen packages stored on top of them.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Discard of all opened/exposed pads of butter.
• 0820 A 1 - Critical Cooked bacon and sausage were hot holding at improper temperatures.
  Rapidly reheat the bacon and sausage to 165F and maintain at 135F or above through the hot holding period. Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Critical Cut tomatoes and cheese were cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chili beans and chicken salad 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.
• 0960 2 - The food contact surface of the butter applicator brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the paint brush being used to apply melted butter wth an NSF approved pastry brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1770 C - Observed accumulations of old moldy lettuce in the bottom of the GE Select Refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen prep. area 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 dirty dishes preventing its use.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen prep. area.
  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 - No disposable towels were provided at the hand washing lavatory in the kitchen prep. 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

May 08, 2007 (Pre-Opening)

May 07, 2007 (Pre-Opening)