June 17, 2009 (Follow-up)

June 09, 2009 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Hot holding at improper temperatures; link sausages on buffet are 122 F.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria. Since buffet is only 4 hours long, discard any food that does not maintain temperature after the buffet.
• 0820 A 2 - Corrected During Inspection Critical Cold holding at improper temperatures; cream cheese, butter and milk on breakfast buffet are above 41 F. Cream cheese is 69 F, milk is 55 F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Since buffet only lasts 4 hours make sure to discard food that doesn't maintain 41 F or below.
• 0820 A 2 - Corrected During Inspection Critical Cold holding at improper temperatures: single door refrigerator next to prep unit is 50 F. Food is 50 F or higher.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. All PHF stored in this refrigerator was discarded during inspection.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) soup, rice and green beans in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Food dated during inspection.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed turkey, ham and barbecue in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Food dated during inspection.
• 1060 - Glassware is stored on cloth towels in bar area. Cloth towels are not 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.

October 16, 2008 (Follow-up)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Gloves are available.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) rice, baked potatoes and soup in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

October 09, 2008 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on counter.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drink discarded during inspection.
• 0610 - Food stored on the floor of the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical Cold holding at improper temperatures: 2-door refrigerator is 44 F and items inside are around 44 F. French dressing is 44 F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed ham, turkey, and pulled pork in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) rice, cole slaw, crab meat in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1770 C - Corrected During Inspection Observed some mold growth on the following nonfood-food contact surfaces: inside of ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single-service were found stored on the floor..
  Store single-service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3330 - Corrected During Inspection Critical Working container of chemical is 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. Chemical discarded during inspection.

April 03, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat over RTE food in the walk-in refrigerator.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw meat moved to bottom shelf during inspection.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) crab dip in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Crab dip dated during inspection.
• 1790 - Corrected During Inspection Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. Inside of microwave cleaned during inspection.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stainless steel cleaner stored on top of food counter.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemical moved to proper location during inspection.

August 14, 2007 (Routine)

• 0450 C - Corrected During Inspection 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. Small plastic cup in food.
  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. Plastic cup removed from food during inspection.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed sliced turkey and ham in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days . Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Sliced turkey and ham date marked during inspection.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored in the bar area next to single-service cups and drinks.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to appropriate location during inspection.

February 20, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate. Containers of sausage gravy, cooked apples and sausage were tightly covered while still hot. Uncover foods during cooling and place sausage gravy and apples in shallow pans to cool. Sausage should be in a single layer so it can properly cool.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Foods uncovered in walk-in during inspection.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed sliced and shredded cheese in the refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) cooked rice and potatoes in the refrigeration unit are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) spaghetti sauce and chili in the refrigeration unit was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Food discarded during inspection.
• 1320 - There was no temperature measuring device located in the dessert refrigerator. Exterior thermometer does not work.
  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.
• 1570 - The door handle of the single door refrigerator in the cooking area was observed in a state of disrepair and damaged. The door handle is broken making it difficult to open the refrigerator.
  Repair the refrigerator door handle 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 refrigerator door handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of other food.
  Discontinue the reuse of manufacturer containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs. Containers discarded during inspection.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: several small bowls and sharp knives stored in dirty container lined with paper towels..
  Clean and sanitize these surfaces for food contact. All dirty items taken to dishwashing area during inspection.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2000 - Single-service items were found stored on the floor in the back room..
  Store single-service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

August 11, 2006 (Follow-up)

• 0610 - Repeat Food stored on the floor in the walk-in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed sliced cheeses, sour cream and shredded cheese in the refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Food date marked during inspection.
• 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) cole slaw and chicken salad was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Food discarded during inspection.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions used in the bar area.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: area underneath grill, inside of prep unit including gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.

August 08, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinks on food preparation counters.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drinks discarded during inspection.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food -plastic container in flour.
  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.
• 0610 - Repeat Food stored on the floor in the walk-in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Cold holding at improper temperatures: butter packets left out at room temperature are 78 F.
  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. Butter discarded during inspection.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced meats and cheeses and shredded cheese in the refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) cole slaw, beans, rice and potatoes in the refrigeration unit are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - Deli type paper is being used to line the cold drawers that hold packaged raw meats and it is saturated with juice from the raw meats. Deli paper is not nonabsorbent, and/or smooth and cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the paper from the cold drawers.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions used in the bar area.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer .
  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: container with knives, container with lids near pizza oven, area underneath grill, inside of prep unit including gaskets, shelves in food prep area and area underneath juice machine spouts.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.

February 15, 2006 (Follow-up)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: fettucine in box left open.
  Store food in packages, covered containers, or wrappings.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vents on the bottom of the prep unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Repeat Light bulb over the fryers not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 14, 2006 (Routine)

• 0450 - Critical Cup inside container of tartar sauce being used to dispense tartar sauce.
  Provide suitable utensils or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: fettucine in box left open.
  Store food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the floor in the storeroom and the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0800 - Critical Soup, mashed potatoes and breakfast potatoes noted not being adequately cooled to prevent the growth of harmful bacteria were put in the refrigerator last night and covered. They were still above 41 F during inspection. Breakfast potatoes put in walk-in and covered this morning were still 75-80 F during inspection.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. These items are all to be discarded.
• 0820 - Corrected During Inspection Critical Cold holding at improper temperatures: sliced ham on top of pan on top of prep unit is 48 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Ham moved to refrigerator underneath during inspection.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced ham and cheese in the refrigeration unit was not properly dated for disposition after opening. Milk is also not being date marked when opened.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - Knives being stored in a cardboard container. The cardboard container 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, juice machine spouts.
  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: vents on the bottom of the prep unit, area around cold drawers.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2000 - Single-service were found stored on the floor in the storeroom.
  Store single-service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 B - The handwash station in the diswashing area is being used for purposes other than washing hands. Dirty lids in this handsink.
  The handwash facility identified above is to be used for washing hands only
• 2890 - Light bulb over the fryers not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - The following are noted in need of cleaning: floors underneath the equipment and floors in the walk-in refrigerator.
  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.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles on top of food prep counters.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottles moved during inspection.

August 01, 2005 (Routine)

• 0550 - Repeat Dispensing utensils improperly stored between uses: ice scoop stored in unclean location on top of ice machine.
  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.
• 0610 - Food stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0810 - The methods used for cooling were not adequate. Sausage and potatoes from breakfast were placed in tightly covered pans.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Leave food uncovered until completely cooled.
• 1060 - Dirty parchment paper lining container with coffee pitchers.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discard parchment paper. Do not need to line this container because it is cleanable.
• 1750 - Manufacturer containers were observed reused for the storage of ketchup. Glass ketchup bottles were being refilled.
  Discontinue the reuse of manufacturer containers for ketchup storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The following have accumulations of grime and debris: gaskets on prep unit refrigerator doors, outside of cold drawers near grill and area around grills (grease buildup in this area).
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

January 25, 2005 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on food prep counter in the back.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses: small ice scoop laying down in the ice. Large ice stored in an unclean location on top of the ice machine.
  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.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed sliced cheese and milk in the refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) artichoke dip, sliced ham and sliced cheese in the refrigeration unit were not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the the back of the kitchen. Automated paper towel dispenser near the 3-compartment sink does not work.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
  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.
• 3260 - Jackets,purses and other personal items are being stored on food prep counters.
  Store personal items in designated area away from food and food contact surfaces.

August 16, 2004 (Routine)

• 3030 - No disposable towels were provided at the hand washing lavatory near the food prep sink.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0830 - Critical The ready-to-eat (RTE) commercially processed cole slaw and sliced cheeses in the refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3080 - Less than 50 foot candles of light was noted under the hood system. Several lights are not working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Violation corrected during inspection.
• 3330 - Critical Working containers of cleaning chemicals 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. Violation corrected during inspection.

June 22, 2004 (Pre-Opening)

June 17, 2004 (Pre-Opening)