June 24, 2009 (Routine)

March 19, 2009 (Routine)

November 19, 2008 (Routine)

• 1570 - Mechanically vented hood filters have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide quaternary ammonium at proper concentration of 200 parts per million and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1960 - Pans stored in the dishwashing area were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2310 B - Corrected During Inspection The handwash station at the front service line is being used for purposes other than washing hands; observe aladle in the handsink basin.
  The handwash facility identified above is to be used for washing hands only

January 24, 2008 (Routine)

August 30, 2007 (Routine)

• 1570 - Reach through refrigerator is out of service.
  Repair or replace the reach through refrigerator .
• 1800 - The nonfood contact surface of the shelving in storeroom, top of dishwash machine. has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Lid on the dumpster is broken.
  Repair the lid on the dumpster.

January 10, 2007 (Routine)

• 0450 - Critical No scoop at the bulk food container.
  Provide a scoop with a handle for bulk food products.
• 1700 - Corrected During Inspection Critical Sanitizer bucket at 100 ppm quat. residual .
  Adjust sanitizer to 200 ppm quat residual.
• 1800 - The nonfood contact surface of the walk in freezer has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

September 26, 2006 (Routine)

• 0450 - Critical No scoops at the bulk food containers.
  Provide scoops for the bulk food containers.
• 1570 - Hot holding box door needs repair.
  Repair hot holding box door.
• 2180 - Critical Handsink at walk in unit area not draining properly.
  Repair handsink as needed.

January 25, 2006 (Routine)

• 0450 - Critical No scoops for the bulk food containers.
  Provide scoops for all bulk food containers.
• 0470 - Critical Unwrapped or uncovered food in the bulk food containers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration(three compartment sink)..
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment(store room).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

August 03, 2005 (Routine)

• 0450 - Critical Cup used to scoop flour in bulk food container.
  Provide a scoop with a handle for the bulk food container.
• 1320 - There was no temperature measuring device located in the prep. walk in refrigerator.
  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.
• 1800 - The nonfood contact surface of the fan motor covers in prep. walk in refrigerator and top of dishwash machine has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Storeroom floor (under shelving)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.

March 15, 2005 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Critical Unwrapped or uncovered food in the bulk food containers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees C) located in the prep.and reach in refrigerator is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.

November 30, 2004 (Routine)

November 16, 2004 (Routine)

• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 deg. F. while the actual temperature was 120 deg. F.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1800 - Fan motor covers in walk in units with a dust buildup.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

June 04, 2004 (Routine)

• 3180 - Floor under prep. sink 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 Corrected during the inspection.
• 3170 - Water line is leaking at dishwash machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1320 - There was no temperature measuring device located in the Walk in chill box.
  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.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

December 09, 2003 (Routine)

• 3180 - Wall behind dishwash machine 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: pans, ladle
  Clean and sanitize these surfaces for food contact.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 0790 - Improper methods used to thaw meat.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process

September 08, 2003 (Routine)

• 3180 - Floor under dishwash counter 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: slicer,shelving in walk in freezer
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Rust on inside surface of ice machine.
  Remove rust, clean and sanitize ice machine
• 1700 - Critical Quat. ammonium sanitizer in 3 comp. sink was less than 200 ppm.
  Adjust dispenser to maintain 200 ppm concentration.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

March 25, 2003 (Routine)

• 3180 - Wall at dishwasher area 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.
• 1960 - Metal pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment (storeroom).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.