October 13, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes and humus was cold held at improper temperature in the food prep reach in refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - The reach-in freezer had an excessive accumulation of frost in its interior: a condition that prevents necessary maintenance and easy cleaning.
  Defrost the freezer to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the following equipment has an accumulation of grime and debris:- Wire Shelving unit- Reach in Freezer door gasket- Fan
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Less than 50 foot candles of light was noted in the stove area in the kitchen: no lighting fixture observed in the exhaust hood.
  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
• 3180 - Wall behind the 3-compartment sink in the kitchen, and wall behind the reach in freezer in the kitchen had an accumulation of grime and debris.
  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.

July 14, 2009 (Critical Procedures)

April 22, 2009 (Critical Procedures)

October 16, 2008 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection Improper methods used to thaw meats. (In pan of water in the sink.)
  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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1570 - Bottom shelving of the work table was observed in a condition that prevents necessary maintenance and easy cleaning. (Rusty.)
  Repair the table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of ingredient bins, refrigerators, freezer, and gasket.
  Clean and maintain cleanness of the equipment.
• 3180 - Floor and walls, in the kitchen, were observed 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.

August 12, 2008 (Follow-up)

August 11, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw chicken observed stored above Ready To Eat (RTE) foods. (Cooked meats.)
  Store raw meats below cooked meats to avoid cross contamination.
• 0820 A 2 - Critical Beef, chicken, beans, lamb, and tomatoes. cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cups, pans, and lids.
  Clean and maintain cleanness of equipment.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

February 26, 2008 (Routine)

• 0610 - 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.
• 0790 - Corrected During Inspection Improper methods used to thawing seafood in standing water in the sink..
  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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0960 2 - Wooden shelving, throughout the facility, were observed soiled, peeling, and chipping.
  Clean and replace or repair wooden shelving.
• 1320 - There was no temperature measuring device located in the low-buy refrigerator.
  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.
• 1550 - The hand sinks are not sealed to the walls.
  Seal the unit to adjoining walls since it is exposed to spillage or seepage.
• 1570 - Wooden hand sink, in side kitchen, was observed not sealed.,
  Seal the wooden sink so to be easily cleaned.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of ingredient bins, deep fat fryer, char boiler, microwave oven, soda dispensing unit. freezer, gaskets, exhaust hood and filter system.
  Clean and maintain cleanness of equipment.
• 2000 - Corrected During Inspection Clean flatware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2810 - Ceiling in the food prep area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2890 - Light shielding, in the kitchen, were observed cracked.
  Repair or replace cracked shielding.
• 3045 - Corrected During Inspection 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.
• 3180 - Floors, walls, and ceilings, throughout the facility, noted 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.