Sep 23, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Observed the hand washing sink blocked.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(Food items placed in the under counter refrigerator) (Corrected On Site)
• Thermometers provided & accurate
  Observed no thermometer in reach-in refrigerator. (Corrected On Site)
• Food properly labeled; original container
  Observed working containers not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 20, 2014 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  Employee observed preparing a salad with bare hands. Salad was trashed. Employee washed hands and put on gloves. (Corrected On Site)
• Approved thawing methods used
  Food (chicken and steak) thawed at ambient temperature. (Corrected On Site)
• Food properly labeled; original container
  Containers of food not stored in original container and not labeled correctly in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food (canned tuna fish) stored on floor. (Corrected On Site)
• In-use utensils: properly stored
  In use utensils stored in ambient temperature water. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Floors and sides of equipment has grease build up on and around(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 22, 2013 (Routine)

• Food separated and protected
  UNCOVERED FOOD ITEMS ARE IN THE REACH-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  MOLD BUILT UP IN THE ICE BOX COOLER (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  UNLABELED NUMEROUS PLASTIC SQUEEZE BOTTLES THROUGHOUT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 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 SURFACESIN THE KITCHEN AREA(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 23, 2012 (Follow-up)

Mar 12, 2012 (Routine)

• Hands clean and properly washed
  HAND SINK DID NOT HAVE SOAP AT VISIT. HAND SINK WAS ALSO DIFFICULT TO ACCESS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  FOOD WAS NOT BEING THAWED PROPERLY AT VISIT. FOOD MAY NOT BE THAWED AT ROOM TEMPERATURE. THAWING METHODS ARE AS FOLLOWS: 1)IN THE REFRIGERATOR. 2)UNDER COLD RUNNING WATER 3)IN THE MICROWAVE 4)BY COOKING.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)