September 09, 2009 (Routine)

• 0220 - Critical Employee lifted cover/straw to drink from cup-hands contact straw.
  Correct by consuming beverage in work areas from covered cup with straw in manner that prevents contamination of hands, food, food contact surfaces.
• 0820 A 2 - Critical Chicken (both cooked and raw) and other TCS food in walk-in is 46-51 degrees.
  Correct by discarding TCS >41 degrees >6 hours. Repair/adjust refrigerator to hold food at 41 degrees or less. Use thermometers to check temperatures (especially when cooling hot TCS food).
• 0930 - Critical No consumer advisory on menu for lamb that may be served<145 degrees internal temperature.
  Correct by putting advisory disclosure and reminder on menu.
• 1060 - Cloth towel lines bottom of prep refrigerator. Duct tape holding spice grinder together.
  Remove towel. Not cleanable, replace grinder.
• 2720 - Dumpster door open.
  Keep closed.

February 05, 2009 (Risk Factor Assessment)

October 22, 2008 (Routine)

• 3045 - No handwash signs in restroom.
  Provide signs.
• 1780 E - Interior of ice machine not clean, ice scoop holder has standing water in it.
  Correct by cleaning, sanitizing. Ice scoop holder should be self draining.
• 1570 - Gaskets on prep refrigerator torn.
  Replace gaskets.
• 3180 - Floors under cooking equipment not clean.
  Clean under equipment.
• 3080 - Light intensity throughout prep area is 19-40 foot candles.
  Increase light intensity to 50 fc by replacing dim bulbs and using highest watt bulb approved for fixture.

July 17, 2008 (Risk Factor Assessment)

• 0760 - Corrected During Inspection Critical Pans of soups in steam table were 55-65 degrees.
  Corrected by reheating to 165 degrees then placing in steam table to hold at 135 degrees or more.
• 0820 A 2 - Critical Small prep refrigerator on right end of cookline is 50 degrees, corn cake mix on top is 56 degrees, rice pasta inside unit is 48 degrees.
  Correct by repairing refrigerator to hold cold food at 41 degrees or less. Advise disposing of PHFs >41 degrees >4 hours. Manager discarded these PHF's, service tech called.
• 0930 - Critical Rack of lamb is offered rare/medium rare-no consumer advisory on menu.
  Provide discloure that product/lamb is cooked to order and remind that consumption of undercooked lamb can result in increased risk of foodborne illness. Note: the following do not need consumer advisory: caesar dressing (using pasteurized egg), steak (whole muscle meat), pork chop, sea bass, and duck are cooked to 145, 145 and 165 respectively.

April 10, 2008 (Critical Procedures)

January 10, 2008 (Critical Procedures)

October 11, 2007 (Routine)

• 0490 - Critical Caesar salad dressing has raw shell eggs in it.
  Person in charge agreed to correct by using pasteurized shell eggs or pasteurized carton eggs instead of raw shell eggs in all uncooked or undercooked (<145 degrees) recipes containing shell eggs.
• 0960 1 - Critical Robo coupe top is deformed from heat and not easily cleanable.
  Replace it.
• 1060 - Interior of 2 door undercounter refrigerator is rusted.
  Repair or replace it.
• 1770 A - Critical Slicer has dried food debris on food contact surfaces.
  Correct by cleaning and sanitizing food contact surfaces after each use before reuse.
• 1770 C - Interior top of ice machine not clean.
  Clean it.
• 3045 - No handwash sign at handwash sinks.
  Provide signs at each handsink-kitchen bar and restroom.
• 3080 - Light intensity 15 foot candles at slicer.
  Should be 50 foot candles-replacing bulbs.

July 11, 2007 (Critical Procedures)

• 0160 - Critical Employees used phones in prep areas and did not wash hands before returning to food prep.
  Correct by washing hands between tasks, when hands may have become contaminated.
• 1890 - Corrected During Inspection Critical Dishmachine not consistently sanitizing dishes at 50 ppm chlorine or more.
  Switched to hand sanitizing. Service tech is on the way.

March 30, 2007 (Critical Procedures)

November 29, 2006 (Critical Procedures)

September 08, 2006 (Routine)

• 0220 - Critical Found employee drinks in prep.
  Do not eat and prep at same time.
• 0470 - Corrected During Inspection Critical Found raw anchovies over produce.
  Store properly.
• 0820 - Corrected During Inspection Critical Found half & half had not been properly stored away from night before.
  Store properly. Discarded.
• 1530 - Found no chlorine test kit for dishmachine.
  Provide one.

June 02, 2006 (Critical Procedures)

March 02, 2006 (Critical Procedures)

December 08, 2005 (Critical Procedures)

August 25, 2005 (Routine)

• 1570 - Many refrig door gaskets damaged.
  Replace gaskets.
• 1770 A - Critical Slicer had not been cleaned after use.
  Wash, clean and sanitize all slicer parts after you are done using.
• 1800 - Grease pans used to catch oil on cookline had food residue that had not been cleaned recently.
  Clean pans frequently.
• 3020 - Restroom (men's) soap dispenser empty.
  Refill.

July 06, 2005 (Critical Procedures)

March 24, 2005 (Critical Procedures)

October 28, 2004 (Routine)

• 3340 - Critical Can of bug spray next to food wrap in storage area.
  Corrected during inspection by moving can.
• 1770 A - Critical Interior of ice machine not clean.
  Clean and sanitize inside of ice machine on regular basis to prevent growth of mildew.
• 1770 C - Top of freezer and some refrig door gaskets not clean.
  Clean.
• 1570 - Rusted interior of small refrig.
  Refinish interior.
• 2660 - Women's restroom does not have covered waste container.
  Provide.

July 29, 2004 (Critical Procedures)

• 0450 - Critical Bare hand contact with RTE foods (making rice paper rolls).
  Use gloves. Corrected.
• 1890 - Critical Dishmachine not sanitizing at 50 ppm chlorine.
  Replace empty sanitizer container. Corrected.

October 24, 2003 (Routine)

• 0220 - Critical Open drink in food prep area.
  Drinks in food prep area must be in covered cup with straw & handled to prevent contamination of hands. Corrected.
• 1150 - Hood at end of cook line near door has dust build up.
  Clean.
• 1320 - No thermometer in refrig unit.
  Place accurate thermometer in each refrig unit where visible.
• 1570 - Interior of one refrig (lowboy) is rusted.
  Refinish to make surface smooth, durable & easily cleanable.

March 17, 2003 (Critical Procedures)

• 1890 - Critical Dish machine chlorine level below 50 ppm. Contacted chem tech to repair.
  All foodcontact surfaces are washed-rinsed-sanitized after use. Chem tech responded and corrected during inspection. Corrected.
• 0470 - Critical Containers in reach in refrigerator at end of cookline are stored in standing water. Chairs stored over ice maker.
  Remove containers and correct condition causing standing water. Move chairs. Corrected