September 02, 2009 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) food 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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

March 24, 2009 (Routine)

October 17, 2008 (Routine)

• 0820 A 2 - Critical Milk cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

January 30, 2008 (Routine)

October 01, 2007 (Routine)

• 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0610 - Corrected During Inspection Food 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.
• 1730 - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached.

February 23, 2007 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1570 - The door gasket of the bulk ice machine is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

September 15, 2006 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 2350 - Corrected During Inspection Critical Faucet at handsink provide hot water at 135F that caused concern of proper handwashing of 20 sec.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.

April 26, 2006 (Routine)

• 0240 - Corrected During Inspection Employee 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.
• 0690 - Corrected During Inspection Cordless telephone observed laying on food prep table.
  Protect food from miscellaneous sources of contamination.
• 3080 - A light in the hood system, above the fryer, is 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
• 3340 - Corrected During Inspection Critical Container of acetone stored on food prep table, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 12, 2005 (Routine)

January 22, 2004 (Routine)

October 08, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the side of kitchen.
  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
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Corrected Obtain an ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3320 - Critical Containers of personal care items do not have a legible manufacturer's label. Corrected
  Provide manufacturer's label on containers of personal care items that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.

June 02, 2003 (Routine)

February 11, 2003 (Routine)