June 12, 2009 (Routine)

February 06, 2009 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Chorizo meat was observed hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1070 - Observed use of plastic garbage bags as a single-use/single-service food contact material.
  Discontinue use of the garbage bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 3220 - Repeat 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.

September 10, 2008 (Routine)

April 23, 2008 (Routine)

• 0820 A 2 - Critical Potentially hazardous food was observed cold holding at improper temperatures in the RI make unit in the kitchen
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. {lower temperature to this unit to< 41 F}
• 0850 - Critical Rice was observed on counter top for which time rather than temperature is being used as a control. The rice was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 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.

January 31, 2008 (Routine)