| Week of | Score | Noted Violations | | 7/23/2010 | 91-A | Observed potentially hazardous food cold held at greater than 41ºF. Cut melon at 47ºF and cheese at 60ºF. When ice is utilized for cold holding, the ice must completely surround and be to the level of the food product to maintain 41ºF or below. Items out of temperature were discarded at time of inspection. Corrected on-site. |
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| 2/15/2010 | 96-A | Inaccurate and missing date marking. All prepared potentially hazardous food held over 24 hours must be date-marked. Also, date marking must be accurate as to the item that is in the container. Person-in-charge to ensure proper date marking. |
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| 10/7/2009 | 96-A | Vegetables in hand wash sink. The hand wash sink can only be used for washing hands.
Sanitizer for wipe cloths not at correct concentration. Should be 50-100 ppm chlorine.
Bulk storage containers should be cleaned
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| 2/17/2009 | 96-A | Pasta salad held over 7 day limit for prepared potentially hazardous food. |
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| 10/29/2008 | 88-B | Gloves used improperly.
If waitress enters kitchen to prepare food, she must wear hair restraint.
Sanitizer for wipe cloths not at proper concentration. Should be 50-100 ppm chlorine.
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| 7/1/2008 | 88-B | Potentially hazardous food not held at proper temperature. Cold holding must be at 41°F or below.
2. Sanitizer for wipe cloths not at proper concentration. Should be 50-100 ppm chlorine.
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| 2/26/2008 | 91-A | Potentially hazardous food not held at proper temperature. Procedures and documentation needed for time as a public health control. |
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| 10/19/2007 | 89 | Potentially hazardous food not held at proper temperature. Meatloaf, cheese, and pasta salad on counter and not refrigerated . Must be 41 degrees F or below.
Bowls, plates, etc. must be protected from contamination. Several items in clean storage contained food debris; either cover or invert.
Wipe cloths not stored in sanitizing solution.
Seal prep sink to wall.
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| 5/22/2007 | 96 | Fan used in kitchen area should be cleaned.
Sanitizer for ware washing not at proper concentration. Should be 50-100 ppm chlorine.
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| 10/30/2006 | 93 | Potentially hazardous food held at room temperature |
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