August 19, 2009 (Routine)

October 28, 2008 (Routine)

May 27, 2008 (Critical Procedures)

January 14, 2008 (Routine)

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1780 - Corrected During Inspection Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
  Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2020 - Eating utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store eating utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3300 - 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.

July 25, 2007 (Routine)

• 2210 - Repeat The backflow or backsiphonage prevention device installed on the hose bib is not identified as meeting standards set by the American Society of Sanitary Engineering.
  Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
• 3360 - Corrected During Inspection Critical The quaternary sanitizer in the 3-vat sink is not being used in accordance with law.
  The quaternary sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

January 30, 2007 (Routine)

• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2210 - The backflow or backsiphonage prevention device installed on the hose bib is not identified as meeting standards set by the American Society of Sanitary Engineering.
  Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

June 06, 2006 (Routine)

• 1570 - Ice cream scoop handles were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the handles to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. (Need a chlorine test kit for wiping cloth sanitizer.)
  Use a use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, knife, scoop in storage.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave, toaster, grill, ovens and cutting board.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surfaces of most of the equipment 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.
• 2000 - Single service items observed unprotected from contamination. (forks and spoons in dry storage area).
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3330 - Critical Working containers of sanitizer are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

December 16, 2005 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0940 - Corrected During Inspection Critical Unsafe sour cream and orange juice with mold has not been discarded or rendered unusable.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 1060 - The nonfood contact surface of the matting used on shelving and to store utensils on is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1730 - The thermometer on the Beverage Air refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: oven, ice machine.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: equipment.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the shelves and prep tables 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.
• 1880 - Critical The food-contact surfaces of the equipment were not observed sanitized:
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2020 - Tableware were found handled, displayed or dispensed with the food or lip-contact surface facing upward. (On the trays for service)
  Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3080 - Less than 20 foot candles of light was noted in the warewashing area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3330 - Corrected During Inspection Critical Working containers of soapy water are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

June 15, 2005 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Microwave oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Light bulb in warewashing area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

January 13, 2005 (Pre-Opening)