May 07, 2009 (Routine)

February 05, 2009 (Routine)

May 28, 2008 (Routine)

• 3-501.16 - Critical sliced melons cold holding at improper temperatures. Aliced melons observed covered and unrefridgerated on the prep table
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-501.11 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.

November 09, 2007 (Routine)

April 30, 2007 (Routine)

• 4-501.11 - Walkin fan guards and the over/under reachin were observed in a state of disrepair and damaged.
  Repair the equipment 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.
• 4-904.13 - Preset tableware was observed unprotected from contamination.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.

December 04, 2006 (Routine)

May 19, 2006 (Routine)

October 04, 2005 (Routine)

• 3-305.11 - Jar food stored on the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-501.11 - The door gaskets of the white freezer and refrigerator are damaged.
  Repair or replace the white freezer and refrigerator door gaskets in accordance with the manufacturer's specifications.
• 4-501.114 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 6-201.11 - Floor covering in walk-in refrigerator is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable. Remove the cardboard floor covering.
• 6-501.111 - Critical Harborage conditions exist. Rodent dropping accumulation in the cabinet.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Consult an exterminator to eliminate rodent problem.

April 01, 2005 (Routine)

• 3-304.14 - Repeat Wiping cloths improperly stored between use. Wiping cloths not stored in sanitizer between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-903.11 - Corrected During Inspection Clean utensils were not observed stored with the handles facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

December 07, 2004 (Routine)

May 26, 2004 (Routine)

February 23, 2004 (Routine)

• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room.
• 3-304.12 - Dispensing utensils improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

June 25, 2003 (Routine)

• 6-501.11 - Light out in kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11 - Torn door gasket was observed in a state of disrepair and damaged.
  Repair the torn door gasket 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.
• 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: ceiling vents.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.

January 09, 2003 (Routine)

• 3180 - Dusty ceiling vents
  clean vents
• 1770 - Excessive carbon buildup on pans
  Decarbonize pans
• 3080 - Insufficient lighting in kitchen
  Increase lighting