January 09, 2009 (Routine)

• 0550 - Whisks stored on a handle on the hood, utensils not inverted properly, and utensils in water stored improperly.
  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 135F.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside of all refrigeration and freezer equipment.
  Maintain nonfood-contact surfaces of equipment clean.

August 01, 2008 (Routine)

• 0480 - Repeat Unlabeled food containers used to hold spices and marinades.
  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.
• 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the prep sink is less than twice the diameter of the water supply inlet.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2810 - Floor or floor coveringin the kitchen near the prep area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

March 04, 2008 (Routine)

• 0480 - Unlabeled spice containers near the stove.
  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.
• 0790 - Improper methods used to thaw srhimp and other meats.
  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
• 3170 - Repeat Flooring near the stove is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 30, 2007 (Routine)

• 1010 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: mold in the ice machine.
  Clean and sanitize these surfaces for food contact.
• 3170 - The flooring in front of the grill to the 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.

May 24, 2007 (Routine)

• 0260 - Corrected During Inspection Critical Flour was found contaminated, therefore deemed unsafe.
  Ensure food is safe and unadulterated. Product was discarded.
• 0570 - Concentrations of the chlorine in the wiping cloths buckets are too high.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration of 50 to 100 ppm between use.
• 3045 - Corrected During Inspection A sign or poster in the women's restroom 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.

February 20, 2007 (Routine)

• 0450 - Critical Scoops in various spices are without handles.
  Provide suitable utensils such as scoops with handles to prevent contamination from hands.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Foods in walk-in and in lowboy.
  Store food in packages, covered containers, or wrappings.
• 0820 - Critical Fried rice hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Do not mix soap into the bucket with sanitizer in it.
  Use a container that has only sanitizer in it at the right concentration.
• 2000 - Repeat Clean bowls and plates were not observed stored in a position to allow air-drying.
  Store bowls and plates in a self-draining position that allows air-drying.
• 3270 - Harborage conditions exist in dry storage.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

December 27, 2006 (Routine)

June 07, 2006 (Routine)

• 0550 - Knives stored on newspaper.
  
• 1190 - Thermometer not visible in 3 refrigerators.
  
• 3180 - Drip trays dirty in ovens.
  
• 3240 - Hot water inoperative at dishwashing area handsink.
  

March 07, 2006 (Critical Procedures)

• 0550 - Corrected During Inspection Knives stored in equipment crack.
  
• 3030 - Corrected During Inspection No paper towels at kitchen handsink.
  
• 3240 - Faucet for cooking area handsink in poor repair.
  

January 09, 2006 (Pre-Opening)

• 1860 - Signage needed at three compartment sink.
  
• 3020 - Bar needs dedicated handsink with paper towels, soap and signage.
  
• 3030 - Bar needs dedicated handsink with paper towels, soap and signage.
  
• 3045 - Bar needs dedicated handsink with paper towels, soap and signage.