October 04, 2008 (Routine)

February 05, 2008 (Routine)

• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Currently the chlorine concentration is just below 50ppm. You are using a 6% sodium hypoclorite solution typically used for the 3-compartment sink.
  Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million. Due to the small amount of sanitizer dispenced in dishwashers, you may need to purchase a sanitizer with a higher concentration of chlorine.
• 2350 ii - The sink basin at the cooks handsink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.

August 02, 2007 (Routine)

• 0790 - Improper methods used to thaw shrimp and meat.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration for the dishwasher.
  Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million.
• 3180 - Flooring area in the cooks prep and handsink 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.

January 30, 2007 (Routine)

March 21, 2006 (Routine)

• 0790 - Repeat Improper methods used to thaw meat. Meat thawing at room temperature.
  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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the dishwashing machine.
  Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million.
• 3180 - Repeat Floors 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.

June 20, 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.
• 0790 - Improper methods used to thaw chicken, beef and shrimp.
  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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 2310 - Critical The handwashing facility located in the kitchen is blocked, 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 utensils preventing its use.
• 3180 - Floor and wall by the handsink 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.

November 18, 2004 (Routine)

• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.
• 0550 - Use of a cup as a scoop in bulk containers of food.
  Use a scoop with a handle to dispense out of bulk containers of food.

August 02, 2004 (Routine)

• 0820 - Critical Shrimp cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million.

May 03, 2004 (Routine)

• 0790 - Improper methods used to thaw food.
  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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 3180 - Repeat Facility needs general 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.
• 0550 - Dispensing utensils improperly stored between uses.
  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.

September 02, 2003 (Routine)

• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. CORRECTED
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 0470 - Repeat Unwrapped or uncovered food in several refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3180 - Repeat FAciliy needs a general 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.
• 2350 - Critical The employee handsink is slow draining.
  Have the handsink repaired.
• 1450 - The Bev Air cooler is operation at 56F.
  Discard all potentially hazardous foods and have this unit repaired to operate at 41F or below.