April 15, 2009 (Routine)

• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: whole turkey=121-F, and 149-F.
  (Reheated) Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of other foods..
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.

October 08, 2008 (Routine)

• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: vegetable soup; chicken noodle soup.
  (Reheated rapidly to 180-F and up) Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 6-301.11 - Observed that sufficient hand soap was not provided at the restroom hand washing sink.
  Provide sufficient amount of hand soap at the restroom hand sink to allow employees to properly wash their hands.
• 6-501.11 - Observed that the wall base in the dining area is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

February 19, 2008 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed a food employee "wash" hands without using soap and washing for less than 5 seconds.
  To properly wash hands, employees shall use warm water and soap, rub vigorously for 20 seconds, rinse with clean water, dry with a disposable paper towel and use that towel to turn off the faucet.
• 3-302.12 - Observed the following food items mis- or unlabeled: sugar and dried potato flakes.
  Maintain all food items labeled.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Observed the following improperly held above 41F: sliced tomatoes, double panned in the prep top, 45F. Note: Moved inside the unit.
  Maintain all potentially hazardous food items at or below 41F.
• 4-501.114(A) - Corrected During Inspection Critical Observed the sanitizer solution in the 3 vat sink with a concentration less than 50ppm.
  Maintain all bleach sanitizing solutions between 50-100ppm.
• 4-502.13(A) - Observed the following reused for food storage: bread bags, plastic containers and a glass jar.
  Do not reuse manufacturer containers for storage as they are not durable and/or able to be easily cleaned.
• 4-904.11(A) - Observed the following single service tiems stored and dispensed unprotected: bowls with the food contact surface facing upward and coffee cups in a dispenser missing the top covers.
  Keep all single service items protected to prevent contamination.
• 5-501.113(B) - Observed the dumpster with the side door left open.
  Keep all lids and doors to the dumpsters closed.

July 30, 2007 (Routine)

• 2-102.11(C) - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous foods.
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat deli meat held in the reach-in prep refrigerator is not properly dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.

February 12, 2007 (Routine)

• 3-301.11(A) - Critical Food employee failed to wash his or her hands prior to putting on gloves before food preparation.
  ALL food employees shall be washing their hands as specified under 2-301.12.
• 3-304.14(B)(1) - Corrected During Inspection Observed wet wiping cloth stored on the counter in between use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.17(B) - Critical (REPEAT): The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli turkey loaf.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 2/12 they shall be date marked with a "use by" date not exceeding 2/18.
• 4-201.11 - (REPEAT): The following homestandard equipment is not designed and constructed to be durable: 1. Cadco, Ltd. griddle2. Sanyo rice cooker labeled for employee use only, but used for customer food
  Equipment shall be commercial, NSF or ANSI approved.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: bottom of upright freezer.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-203.14(A) - Critical Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
• 6-501.12(A) - (REPEAT): Observed that the following is in need of cleaning: drain at 3 compartment sink.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

August 14, 2006 (Routine)

• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken and raw beef stored together in the upright freezer.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Uncovered food in the cabinets.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli meat, chese in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 4-101.11B - Observed cardboard boxes used to hold onions and potatoes.
  Discontinue the use of cardboard for storage. Obtain containers that are smooth, easily cleanable and nonabsorbent.
• 4-502.13A - Manufacturer containers (bread bags, plastic containers) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: skillet, rice cooker
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.12A - The following was noted in need of cleaning:1. drain at the 3 compartment sink
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.

February 21, 2006 (Complaint)

February 21, 2006 (Complaint)

February 08, 2006 (Routine)

• 3-304.15A - Repeat Soiled single-use gloves still in use.
  Discard gloves once soiled.
• 4-703.11C - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  Provide sanitizing agents at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- Cadco Skillet
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

February 08, 2006 (Routine)

• 3-304.15A - Repeat Soiled single-use gloves still in use.
  Discard gloves once soiled.
• 4-703.11C - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  Provide sanitizing agents at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- Cadco Skillet
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

August 16, 2005 (Follow-up)

• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: * * Household Skillet* Household Rice Cooker
  Remove identified household food equipment from the establishment OR use and label for "EMPLOYEE USE ONLY". All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

August 01, 2005 (Routine)

• 2-102.11G - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  Ensure that the person in charge is able to describe the flow of food items through the facility, including methods used for proper cold holding (refrigeration), hot holding, cooling and reheating of potentially hazardous food items.
• 2-103.11B - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Observed CFM allow post man wash hands in the prep area hand sink.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 2-301.15 - A food employee was observed cleaning their hands in a 3-Vat Sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the Artic Air refrigeration unit.
  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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.15A - Single-use gloves worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 3-305.11A3 - Food stored on the floor (dry storage area) and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.14A - Critical Steak (87F after 2 hrs.) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.16B - Critical Steak (87F after to 2 hours) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) food 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-204.112A - Corrected During Inspection The temperature measuring devices in the True Display, Airtic Air Cooling Units are the Prep Units were not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-903.11D - Observed single service items on the dry storage area flooring.
  All single service items (i.e. utensils, plateware, napskins) shall be placed at least 6" above flooring.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: * * Household Skillet* Household Rice Cooker
  Remove identified household food equipment from the establishment OR use and label for "EMPLOYEE USE ONLY". All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 43.1-3-1A - Critical Health permit was not posted conspiciously within the establishment.
  Post health permit so that it is easily viewable to all consumers. It should not be blocked by equipment or other permits.
• 5-203.11A - Critical There is not an adequate number of handwash lavatories on site. (See 5-204.11A)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.***Post signage directing customers to hand washing laboratories.***
• 5-203.12 - Critical There are not an adequate number of toilets required by law.
  Install additional toilets to be in compliance with law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. ***Post signage directing customers to restrooms.***
• 5-205.11A - Corrected During Inspection The handwashing facility located in the prep area is blocked (trash can), 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 items preventing its use.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-501.16 - Mops and brooms 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.
• 7-202.12A - Corrected During Inspection Critical Chlorine concentration within the sanitizing basin is too strong (200ppm).
  Ensure chlorine concentration levels are maintained between 50ppm - 100ppm to prevent contamination.

July 05, 2005 (Pre-Opening)