Apr 22, 2014 (Routine)

• Hands clean and properly washed
  Observed employee not washing hands during the course of preping food. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Tags not placed with shell fish in refrigerator. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Approved thawing methods used
  Improper thawing of chicken. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Plastic squeeze bottles are not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed employee wearing jewerly while preping food. (Corrected On Site)

Dec 23, 2013 (Follow-up)

Dec 16, 2013 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  Employees observed when handling ready-to-eat foods (breads and garnishes) with bare hands. (Gloves and spoons provided) (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Tomato Sauce being cooled down at room temperature in deep container. (Chill stick used) (Corrected On Site)
• Approved thawing methods used
  Frozen Shrimp and Chicken being thawed in standing water in containers at room temperature. (Products were put under running cold water) (Corrected On Site)
• Thermometers provided & accurate
  Thermometer not provided at the drawer and under-counter refrigerator. (Provided on site) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Broken ice scoop holder in the ice making machine attached with peeling scotch tape. Note: Remove the scotch tape immediately. Repair the scoop holder. Remove the ice before you make repair job. Clean and sanitize the ice making machine after the repair job is completed and before ice is made. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Not adequate chemical sanitizer provided at the dish-washing machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Apr 12, 2012 (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.(issued) (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Employee was observed drinking from an uncovered container in the food preparation area. (Corrected On Site)
• Hands clean and properly washed
  Employees were not washing their hands between tasks.(hands washed) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The handsink in the prep area was not accessible for use at call.(items removed) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink(prep area).(issued). No paper towels at handwashing sink.No soap at handwashing sink.(provided) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The can opener and holder needed cleaning.(cleaned) (Corrected On Site)