August 28, 2009 (Routine)

• 1320 - There was no temperature measuring device located in the rear make-up 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.
• 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.

August 11, 2008 (Routine)

• 1320 - Repeat There was no temperature measuring device located in the refrigerators across from grill.
  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.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3180 (Toilet Rooms) - Fixture in the men's toilet room in need of cleaning.
  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 24, 2007 (Routine)

• 0470 - Critical No covers on sugar and salt containers.
  Keep covered to prevent contamination of contents.
• 1320 - Repeat There was no temperature measuring device located in the "Canada Dry" cooler and two make tables.
  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.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

June 22, 2006 (Routine)

• 0790 - Improper methods used to thaw meat.
  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
• 1320 - Repeat There was no temperature measuring device located in the make-tables.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: fryer, knife.
  Clean and sanitize these surfaces for food contact.
• 2020 - Repeat Carry-out trays were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.

January 26, 2006 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the prep area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1320 - There was no temperature measuring device located in the make-up refrigerators.
  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.
• 2020 - Aluminum carr-out pans were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store pans with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2310 - Critical The handwashing facility located in rear prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans peventing its use.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3020 - Soap was not provided at the hand washing lavatory by banquet room entry.
  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.

January 26, 2006 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the prep area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1320 - There was no temperature measuring device located in the make-up refrigerators.
  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.
• 2020 - Aluminum carr-out pans were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store pans with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2310 - Critical The handwashing facility located in rear prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans peventing its use.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3020 - Soap was not provided at the hand washing lavatory by banquet room entry.
  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.

August 01, 2005 (Routine)

• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the front of the kitchen.
  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 lavatory at the icew cream bar.
  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

March 24, 2005 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the prep area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Improper methods used to thaw chicken.
  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
• 1320 - Repeat There was no temperature measuring device located in two reach-ins across from grill.
  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.

November 19, 2004 (Routine)

• 3020 - Soap was not provided at the hand washing lavatory near kitchen entrance.
  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.
• 2000 - Clean linen towels stored in employee restroom.
  Store clean towels in a room where they are not exposed to contamination.
• 1320 - Repeat Some refrigerators don't have thermometers. Others, the thermometer is placed where it can't be read.
  Provide thermometers for all refrigerators and place them where they can be easily read.

July 19, 2004 (Follow-up)

• 1320 - There was no temperature measuring device located in several reach-in refrigerators..
  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.
• 0470 - Critical Unwrapped or uncovered food in the dry storage area..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2020 - Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.

July 12, 2004 (Routine)

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1320 - Repeat There was no temperature measuring device located in several reach-in refrigerators..
  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.
• 0470 - Critical Unwrapped or uncovered food in the dry storage area..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2020 - Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.

March 25, 2004 (Routine)

• 3020 - Repeat Soap was not provided at the hand washing lavatory in the front prep area.
  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.
• 0470 - no covers on tea urns.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 2020 - Carry-out trays were stored with food-contact surfaces facing upward.
  Store carry-out trays inverted to prevent contamination of food-contact surfaces.
• 1320 - Repeat There was no temperature measuring device located in the glass-door refrigerators.
  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.

November 24, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the rear of the 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
• 3020 - Soap was not provided at the hand washing lavatory in the front of the kitchen.
  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.
• 0610 - Bag of flour left open.
  Close bag immediately after dispensing flour.
• 1320 - Repeat There was no temperature measuring device located in the make -up refrigerator and glass-door 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: knives in magnetic rack.
  Clean and sanitize these surfaces for food contact. CORRECTED AT TIME OF INSPECTION.

July 22, 2003 (Routine)

• 0820 - Critical Sausage hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3340 - Critical Containers of WD-40, Windex, Sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of WD-40, Windex and Sterno must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 1320 - There was no temperature measuring device located in the glass-door reach-in 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.

March 07, 2003 (Pre-Opening)