October 17, 2008 (Routine)

• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a detergent sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Critical The operator is using a sanitizer that is not using the product in accordance with manufacturer's guidelines for a two compartment sink..
  Immediately discontinue the use of Quat and purchase a detergent sanitizer.
• 3000 - Repeat Living/sleeping quarters are not separated from rooms and areas used for food establishment operation by complete partitioning and solid self-closing door.
  Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
• 3020 - Soap was not provided at the hand washing sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing sink.
  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
• 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.

September 16, 2008 (Routine)

• 1460 - Employees are using a 2-compartment sink for warewashing in a manner that does not conform to the approval conditions that were previously established.
  Procure detergent sanitizer so that it conforms to the approval conditions that were previously established.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a detergent sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2280 - Critical There is no handwash lavatory preventing routine handwashing by food workers.
  Install an additional handwash lavatory at to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3000 - Repeat Living/sleeping quarters are not separated from rooms and areas used for food establishment operation by complete partitioning and solid self-closing door.
  Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

September 11, 2008 (Follow-up)

• 1460 - Repeat There is no 3-vat sink located in the establishment.
  Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. 2-vat sink on permises, waiting for plumber to install.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Detergent Sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3000 - Living/sleeping quarters are not separated from rooms and areas used for food establishment operation by complete partitioning and solid self-closing door.
  Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

March 26, 2008 (Routine)

• 1320 - Repeat There was no temperature measuring device located in the 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.
• 1460 - Repeat There is no 3-vat sink located in the establishment.
  Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

March 28, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the 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.
• 1460 - There is no 3-vat sink located in the establishment.
  Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.

March 31, 2006 (Routine)