August 10, 2009 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. ice scoop laying in ice machine.
  Stored handle up.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The ready-to-eat (RTE) commercially processed ham in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) prime rib in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1580 - The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood, can opener in rear of kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - floor in chemical storage area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 26, 2009 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. fruit.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood, filters, stove..
  Maintain nonfood-contact surfaces of equipment clean.
• 3030 - No disposable towels were provided at the hand washing lavatory in the waitress station.
  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
• 3170 - ceiling in kitchen, light in hood needs repair
  repair

July 11, 2008 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. n walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3170 - lighting hood is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3330 - Corrected During Inspection Critical Repeat Working containers of cleaning fluids are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

March 20, 2008 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) corn beef hash in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1960 - dishes were observed cloth-dried rather than air-dried after cleaning and sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.

November 14, 2007 (Routine)

• 1580 - Repeat The cutting board(s) along the kitchen along make tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2260 - Critical Backflow or backsiphonage prevention device is in poor repair and needs to be replaced as required by law. on dishmachine.
  Provide a backflow or backsiphonage prevention device which is in good repair.
• 3330 - Critical Repeat Working containers of cleaning fluids are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

August 09, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the walk in.
  make sure all refrigerators have working thermometers in them.
• 1580 - The cutting board in kitchen at make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3330 - Critical Working containers of cleaning fluid are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

March 02, 2007 (Routine)

February 27, 2007 (Pre-Opening)