June 08, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Chicken in prep line cooler cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria, (items discarded at tie of inspection).
• 1190 - There is no ambient (air/water) temperature measuring device (dual or degrees Fl) located in the prep line cooler.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.

January 26, 2009 (Routine)

• 0450 - Corrected During Inspection Critical Food employee failed to wash his or her hands after touch raw foods and before handling ready-to -eat foods.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers 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.
• 1320 - There was no temperature measuring device located in the salad prep cooler.
  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.

September 16, 2008 (Routine)

April 09, 2008 (Routine)

October 26, 2007 (Routine)

• 0160 - Corrected During Inspection Critical A food handler failed to wash his or her hands after touching raw meats and before touching ready to eat foods. The dishwasher failed to wash hands after touching dirty dishes and before touching clean dishes.
  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.
• 0820 - Critical Sliced tomatoes and raw breaded chicken cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Prep cooler at grill is not holding chicken 41 F or colder. It is missing dividers that may prevent it from keeping foods cold.
  Provide additional cold holding as necessary to maintain food items at 41 F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1510 - The food preparer was not monitoring cooking temperatures of cooked meats.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 2010 - Clean equipment/utensils, (single service items) were found stored on the floor
  Discontinue storage of clean equipment and utensils in a location subject to contamination.

October 03, 2007 (Pre-Opening)

September 28, 2007 (Pre-Opening)

September 13, 2007 (Pre-Opening)