May 18, 2009 (Risk Factor Assessment)

• 1770 A - Critical (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch: Stainless steel food containers
  Clean and sanitize these surfaces for food contact.
• 0820 A 2 - Corrected During Inspection Critical Chicken salad cold holding at improper temperatures. Chicken salad was discarded.
  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.

November 07, 2008 (Risk Factor Assessment)

July 01, 2008 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0820 A 2 - Corrected During Inspection Critical Sliced roast beef and sliced tomatoes cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

January 16, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Uncovered container of french fries in the True Freezer Unit .
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Corrected During Inspection Unlabeled food container in the True Freezer.
  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.
• 1060 - Bowls and other items stored on top of towel which is not nonabsorbent.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - The white cutting board on the sandwich preparation unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Observed accumulations of grease deposits the following food contact surface: White cutting board on the sandwich prep unit.
  Clean and sanitize these surfaces for food contact.
• 1790 - The inside cavity and especially the inside top of the microwave oven is observed heavily soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3330 - Corrected During Inspection Critical Working containers of Chemical in at least 2 plastic spray bottles 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.

August 06, 2007 (Routine)

May 17, 2007 (Pre-Opening)

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least two food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Digital thermometer preferred.
• 2810 - Counter-top side in front bar area is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. Sand and make the side of the countertop smooth and easily cleanable.
• 2830 - Area where floor tile meets door threshold is exposed concrete and not sealed.
  Seal floor along this juncture.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Two gaps on either side of door along bottom and gap along top of screen kitchen door.