June 02, 2009 (Routine)

• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1320 - The temperature measuring device located in the cooler is not working.
  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.
• 1570 - Corrected During Inspection Salad cooler left open, holding at 46F
  Keep cooler closed and turn down temp.
• 2350 ii - Repeat Plumbing connections under the hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

February 02, 2009 (Routine)

• 0820 A 2 - Critical Salad cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Masterbuilt was observed in a state of disrepair and damaged.
  Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2350 ii - Plumbing connections at the mop sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

September 08, 2008 (Critical Procedures)

March 24, 2008 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 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.
• 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints. Employee doing hair in the kitchen in between service lines.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 2350 - Critical The plumbing under the front handsink is leaking.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3340 - Corrected During Inspection Critical Containers of toxics are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 03, 2007 (Routine)

July 12, 2007 (Routine)

• 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0610 - Corrected During Inspection Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1570 - Walkin is dripping water and was observed in a state of disrepair and damaged.
  Repair the walkin 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 walkin, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory.
  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
• 3220 - Corrected During Inspection 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.

March 06, 2007 (Routine)

October 27, 2006 (Routine)

• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1570 - Coffee machine was observed in a state of disrepair and damaged.
  Repair the coffee machine 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 coffee machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

June 21, 2006 (Routine)

• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

March 06, 2006 (Routine)

• 0820 - Corrected During Inspection Critical Peppers which must be refrigerated are being stored at room temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 2820 - Exposed utility service lines which obstruct or prevent cleaning of floor.
  Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
• 3170 - Caulking at mop sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Corrected During Inspection 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.

March 06, 2006 (Complaint)

November 23, 2005 (Routine)