December 11, 2008 (Routine)

November 13, 2007 (Routine)

May 14, 2007 (Routine)

November 09, 2006 (Routine)

November 02, 2005 (Follow-up)

November 01, 2005 (Routine)

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: wire wisk and food strainer.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following have an accumulations of dust and debris:gaskets, fans and condensors.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Repeat Food storage containers 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.
• 3180 - Walls next to stove 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.

April 29, 2005 (Routine)

• 0160 - Corrected During Inspection 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.SPOKE WITH PIC REGARDING HANDWASHING
• 1960 - Food containers 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.

October 04, 2004 (Routine)

• 0450 - Critical A bowl was observed used as a food scoop.
  Provide an approved food scoop to ensure that foods are not contaminated by hand contact. CORRECTED DURING INSPECTION
• 0470 - Critical Unwrapped or uncovered food (sausage) in the upright freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CORRECTED DURING INSPECTION

April 01, 2004 (Routine)

• 0260 - Critical The dented can of pineapple is unsound or adulterated.
  Ensure food is safe and unadulterated. DISCARDED-CORRECTED DURING INSPECTION
• 0550 - In-use utensils improperly stored between use. Scoop in rice was found with the handle laying down in the food.
  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 - Onions stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the contact paper on the metal shelves 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. Remove the contact papert to allow easy cleaning of shelves.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soft drink dispenser.
  Clean and sanitize these surfaces for food contact. CORRECTED DURING INSPECTION
• 1800 - The nonfood contact surface of the single service cup holders had 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.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the kitchen hand sink.

August 14, 2003 (Complaint)

August 11, 2003 (Follow-up)

August 04, 2003 (Routine)

• 0790 - Improper methods used to thaw frozen chili.
  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
• 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.
• 3330 - Critical Working containers of 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.
• 1880 - The food-contact surfaces of the following equipment were not observed sanitized: pans and utensils.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 0610 - Repeat Tomatoes, potatoes, and onions stored on the floor.
  Food must be stored at least 6" off the floor (including in the walk in refrigerator).
• 0660 - Condiments are not stored or dispensed in a manner to prevent contamination. (open bags of condiments in store room).
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: air ventilation hood and filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Food contact surfaces of the fiberglass cutting boards used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of cutting boards no less than every 4 hours to prevent the growth microorganisms on those surfaces.