June 25, 2009 (Routine)

March 06, 2009 (Routine)

• 1750 - Single-service plastic grocery type bags were observed reused for the storage of meat and vegetables.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The nonfood contact surface of the make unit on the cook line has accumulations of grime and food.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 B - Corrected During Inspection The handwash station at the cook line had a sauce pan in it.
  The handwash facility identified above is to be used for washing hands only

November 26, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0550 - In-use utensils improperly stored between use.
  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 135F.
• 1800 - The nonfood contact surface of the make line refrigeration unit has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 2040 - 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.
• 2640 - The refuse container located outside the establishment is missing its drain plug.
  Replace the missing drain plug of the outside refuse container .

August 19, 2008 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.The food service was drinking from an uncovered container in the food preparation area.
  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.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.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Raw vegetables and cooked noodles were being manipulated by hand by all food handlers observed.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, 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: Chopped and prepared vegetables, pans of meat and trays and container of various foods stored in and out of cold holding units.
  Store food in packages, covered containers, or wrappings to prevent contamination vial unclean/unsanitary sources e.g. roaches, flies, sneezes, coughs etc.
• 0830 - Critical Prepared ready-to-eat (RTE), processed, and leftover food items in refrigeration units were not properly dated/labeled 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.
• 1570 - The door gasket to the Jordan reach-in refrigeration unit were dry rotting and torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Food staging tables and equipment.
  Clean all equipment to prevent further accumulations of residues and debris.
• 1800 - Repeat The nonfood contact surfaces (shelves, storage racks in walk-in, fire extinguisher, fire suppression nozzles and various type of equipment had accumulations of grime, residue, dust and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Residues, food spatters trash and debris observed on walls and floor area above, around and beneath equipment.
  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.

October 05, 2007 (Routine)

October 01, 2007 (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.
• 0470 - Critical Numerous containers throughout the establishment containing food ingredients are not covered.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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.
• 0610 - Food stored on the floor in freezer and walk-in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination of food.
• 0820 - Critical Repeat Make unit, reach in refrigeration unit (underneath make unit) and refrigerator with glass door are holding at 48F. Potentially hazardous foods in units such as chicken, beef, shrimp, pork and raw eggs are maintaining temperatures in between 48F - 58F. Cooked rice left out at room temperature holding temperature at 78F.
  All cold holding units must hold at 41F or below as well as all potentially hazardous foods must be maintained at 41F or below OR 135F or above. Keep foods out of temperature danger zone (41F-140F) unless using time as public health control. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below if temperature is used as the public health control. Have units serviced as soon as possible. Owner agreed to discard all potentially hazardous foods that have been in temperature danger zone for 4 hours or longer.
• 1800 - Reach in refrigerator (in corner) has heavy food accumulation and unit is leaking water onto the ground.
  Clean unit of food debris and repair unit from leaking to prevent contamination.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
• 3330 - Critical Working containers of bleach solution 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.

May 23, 2007 (Routine)

• 0260 - Corrected During Inspection Critical Expired opened gallon of milk in walk-in refrigerator.
  Discard milk.
• 0820 - Critical Reach-in unit is holding food at 46-47F. Walk-in unit slightly high also, but is at 43F, as is the 2 door brown reach-in unit.
  Ensure all refrigeration is holding food at 41F or less. One unit currently being serviced, ensure it is 41F or less before restocking this unit.
• 1040 - Wood shelving in freezer is not sealed.
  Wood shelving must be painted/sealed so that it is smooth and nonabsorbant.
• 2930 - Repeat Screen at the back door needs to be repaired to prevent access by pests.
  Repair the screen.
• 3080 - Lighting in back of walk-in refrigerator is very dim, less than 10 foot candles of light.
  Increase lighting to improve visibility, must be at least 10 foot candles of light in this unit.
• 3280 - Light shields in some areas in need of cleaning- debris, dead pests observed inside.
  Clean the light shields as needed.

September 22, 2006 (Routine)

• 2930 - Repeat Back screen door does not shut completely- air gap observed. Screen door also has holes in it.
  Repair door so that it shuts completely. Repair any holes in screen to prevent access by flies, etc.
• 3180 - Light shield in need of cleaning- dead pests/dust observed.
  Clean light shield.
• 3280 - Dead pests/rodent observed in sticky traps- very full.
  Dispose of these and get new traps often to control pests.
• 3340 - Corrected During Inspection Critical Clorox cleaner stored over single service packets of sugar.
  Store away from these items to prevent contamination by chemicals.

July 06, 2006 (Routine)

• 0480 - No correct label observed on bucket- currently labeled "ice cream"- and is a dry white product.
  Label bucket with correct contents.
• 0820 - Corrected During Inspection Critical Milk inside bar reach-in refrigerator is 53F.
  Move milk to another unit that is holding at 45F or less.
• 1450 - Bar reach-in refrigerator is 50F.
  Have serviced so that it is holding at 45F or less.
• 1570 - Handsink slow to drain. Door gasket falling of of reach-in refrigerator.
  Repair these items.
• 1770 A - Critical Inside of ice bin at drink machine needs to be cleaned- paper product, debris observed. A drink also observed inside.
  Clean ice bin. Remove drink.
• 2310 - Critical Lids to buckets and scoop in handsink.
  Keep handsink unblocked so that it can be used for handwashing.
• 2930 - Screen door has large holes in it.
  Repair/replace screen.
• 3180 - Wall and ceiling in walk-in are dusty/have debris on surface. Door latch to freezer also has build-up of debris on surface.
  Clean these areas.
• 3280 - Light shield needs to be cleaned- dead bug debris inside.
  Clean the light shield.

July 06, 2006 (Routine)

• 0480 - No correct label observed on bucket- currently labeled "ice cream"- and is a dry white product.
  Label bucket with correct contents.
• 0820 - Corrected During Inspection Critical Milk inside bar reach-in refrigerator is 53F.
  Move milk to another unit that is holding at 45F or less.
• 1450 - Bar reach-in refrigerator is 50F.
  Have serviced so that it is holding at 45F or less.
• 1570 - Handsink slow to drain. Door gasket falling of of reach-in refrigerator.
  Repair these items.
• 1770 A - Critical Inside of ice bin at drink machine needs to be cleaned- paper product, debris observed. A drink also observed inside.
  Clean ice bin. Remove drink.
• 2310 - Critical Lids to buckets and scoop in handsink.
  Keep handsink unblocked so that it can be used for handwashing.
• 2930 - Screen door has large holes in it.
  Repair/replace screen.
• 3180 - Wall and ceiling in walk-in are dusty/have debris on surface. Door latch to freezer also has build-up of debris on surface.
  Clean these areas.
• 3280 - Light shield needs to be cleaned- dead bug debris inside.
  Clean the light shield.

January 04, 2006 (Routine)

• 0470 A 4 - Multiple items uncovered in walk-in refrigeration unit and in reach-in units. Items stored within other items- container stored in food.
  Keep items covered to prevent contamination of food. Do not store food containers inside of other foods.
• 0550 - Buckets observed in food containers.
  Use a scoop with a handle to prevent contamination by hands.
• 0560 - Towels covering food items in walk-in.
  Do not use towels/ linens in this manner.
• 0610 - Repeat Items on floor in walk-in.
  Must be at least 6 inches off of the floor.
• 1040 - Wood shelving observed in freezer.
  Paint/seal must be non-absorbent material.
• 1700 - Critical Chlorine level in dishwasher is less than 50ppm. Temperature of unit is high 130Fwash, 140Frinse- should be 125F minimum.
  May be reducing chlorine residual- lower temperature, or increase chlorine so that it reaches 50 ppm.
• 1770 A - Critical Ice bin has a slight build-up of mold.
  Clean to prevent contamination of ice.
• 2310 B - Sponge in one handwashing sink, coop in another.
  Do not store these items in handwashing sink- is for handwashing only.
• 3030 - Papertowels not present at handwash sink at bar.
  Provide papertowels for proper hand-drying.
• 3180 - Floor needs to be cleaned behind grill- has an accumulation of food/debris.
  Clean floor.
• 3260 - Employee items stored with food in back storage room with food.
  Designate an area to be used for employee items only.
• 3330 - Critical Chemical bottle not labeled.
  Label to prevent misuse.
• 3340 - Corrected During Inspection Critical Improper storage of septic system cleaner observed- was stored on shelf with clean trays.
  Store separately to prevent contamination.

January 04, 2006 (Other)

September 29, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Rice stored next to handsink in wok area.
  Store food away from handsink to protect from splashing/debris. Rice was moved. Operator states that a splashguard will be put up to protect rice.
• 0610 - Food items on the floor in both walk-in units under the shelves.
  Store food items on shelving at least 6 inches off of the floor.
• 1450 - Temperature of 2 door brown refrigerator is slightly out of cold holding temperature range-currently 50F.
  Monitor this unit- inspection conducted just after busy lunch. Must be 45F or below.
• 3140 - Employee personal items stored with glassware and other restaurant items on shelf.
  Store employee items separate to protect restaurant items from contamination.

May 19, 2005 (Routine)

• 0470 - Critical Repeat Items missing covers in walk-in units.
  Cover to prevent contamination of food.
• 0550 - Ice scoop laying on ice in service station in front.
  Store with handle up.
• 0610 - Repeat Food items stored on the floor in both walk-in units.
  Store 6 inches off of the floor.

September 15, 2004 (Follow-up)

• 3030 - No papertowels available at three handsinks.
  Provide papertowels for proper hand-drying.
• 0480 - One dry storage container not labeled.
  Label to prevent misuse.
• 3180 - Wall in area by handsink (near hood) is in need of cleaning-food splashes observed on the wall.
  Clean the wall in this area.

September 09, 2004 (Routine)

• 0610 - Multiple food items stored on floor in walk-in refrigerator and walk-in freezer units.
  Store all items at least 6 inches off of the floor to prevent contamination and allow for cleaning.
• 3030 - No papertowels available at three handsinks.
  Provide papertowels for proper hand-drying.
• 3330 - Critical Chemical bottle/box not labeled.
  Label to prevent misuse of product.
• 0480 - One dry storage container not labeled.
  Label to prevent misuse.
• 1800 - Shelves in walk-in refrigerator have a large accumulation of food build-up.
  Clean the shelves.
• 0470 - Critical Multiple items not covered in walk-in refrigerator and walk-in freezer units. A bucket of herbs not covered, sitting on floor next to handsink.A pan is stored inside another pan of food that is not covered.
  Cover all items in storage to prevent contamination. Do not store pans in food.
• 3180 - Wall in area by handsink (near hood) is in need of cleaning-food splashes observed on the wall.
  Clean the wall in this area.

September 05, 2003 (Other)