Nov 04, 2014 (Follow-up)

• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site)

Nov 03, 2014 (Follow-up)

• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site)

Oct 23, 2014 (Complaint)

• Management awareness; policy present
  NO EMPLOYEES HEALTH POLICY FOR FOOD-BORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site)
• Hands clean and properly washed
  EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES: UNCLEAN CAN OPENER, UNCLEAN MEAT SLICER (Corrected On Site)
• Proper hot holding temperatures
  HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERTURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  SINGLE SERVICE ITEMS ARE NOT STORED IN A PROTECTIVE MANNER AT THE SERVICE LINE (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT FLOOR, EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  THERE IS NO AIR GAP AT THE 3-COMPARTMENT SINK MAIN PIPE LEADING TO THE FLOOR DRAIN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jul 09, 2014 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink.No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  USE FOOD GRADE MATERIAL TO STORE ALL FOOD. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed fruit fly activity in rear prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Mar 18, 2014 (Follow-up)

Mar 10, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Refrigerate large amounts of food until use. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Service small refrigerator in front of charbrolier. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Oct 21, 2013 (Routine)

• Food properly labeled; original container
  Unlabeled squeeze bottle observed in service line area(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Openings observed on ceiling in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Toilet room door not self closing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 07, 2013 (Follow-up)

Jan 24, 2013 (Routine)

• Hands clean and properly washed
  ALL HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL FOOD AND CONDIMENTS MUST BE REMOVED FROM CANS ONCE OPENED. (Corrected On Site)
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE WALK IN UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE TO ENSURE TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  CUTTING BOARD WAS IN POOR CONDITION AT VISIT. ALL CUTTING BOARDS MUST BE FREE OF CREVICES AND STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jun 28, 2012 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (REPEAT)

Jun 15, 2012 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  Hand sink used for other purposes. (Corrected On Site)
• Food separated and protected
  Raw shell eggs sitting out at room temperature, other food items not protected from contamination. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Food items not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Food containers not labeled as to its contents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Refrigeration not capable of maintaining proper temperature at front line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean non food contact surfaces, such as cooking facility, vents, hood, filter and shelvings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)