Nov 17, 2014 (Routine)

• Proper cold holding temperatures
  Three containers of beef hold above 41 degrees F in Walk in cooler. (Corrected On Site)
• In-use utensils: properly stored
  Knife is stored in standing water. (Corrected On Site)

Jun 24, 2014 (Follow-up)

• Food separated and protected
  Raw eggs stored above vegetables in walk-in-refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Cutting boards are not in a good repair. (Corrected On Site)

Jun 17, 2014 (Routine)

• Management awareness; policy present
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  An employee was observed using his bare hands to repeatedly wipe off a knife that he was cutting potatoes with. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The handwashing sink adjacent to the reach-in refrigerator is blocked by a cart and containers of cooking oil. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The knife that an employee wiped off with his bare hands was not cleaned and sanitized before reusing. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The knife that the employee wiped off with his bare hands was not cleaned or sanitized before he proceeded to continue using. (Corrected On Site)
• Proper hot holding temperatures
  Hamburgers and fried chicken wings are held at improper temperatures in the hot holding cabinet. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic containers of food on the storage rack adjacent to the reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  The dishwasher is not wearing a hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Numerous food handlers are wearing watches and bracelets on their wrists while preparing food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths are stored on counters and cutting boards and not in the buckets of wiping cloth sanitizing solutions. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are chipped and have numerous grooves; the surfaces are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  There is no hot or cold water at the handwashing sinks at the loading dock/receiving area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There are inadequate air gaps above the floor drains beneath the 3-compartment sinks in the "silver room" and banquet kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jan 09, 2014 (Routine)

• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE LEFT ON COUNTER AND NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  THERE IS NO AIR GAP BENEATH THE SPRAY ARM HOSE, THAT HAS TO BE 2" ABOVE THE FLOOD RIM(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)","2403.1","An air gap between the water supply inlet and the flood level rim of the plumbing fixture

Nov 20, 2012 (Follow-up)

Nov 09, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Handsink used to store cups. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Establishment conducting reduced oxygen packaging without an approved variance and HACCP.(CEASED and DESIST)
• Variance obtained for specialized processing methods
  A variance has not been requested in writing. $200 variance and $125 HACCP review fee must be submitted.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 17, 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. (Corrected On Site)