June 11, 2009 (Routine)

November 19, 2008 (Risk Factor Assessment)

May 23, 2008 (Follow-up)

April 24, 2008 (Routine)

• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave and can opener.
  Clean and sanitize these surfaces for food contact.
• 0830 - Critical The prepared ready-to-eat (RTE) coleslaw, macaroni salad and BBQ 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: drawers, cabinets and shelving and display case.
  Maintain nonfood-contact surfaces of equipment clean.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3180 - Floors, walls and ceilings throughout the facility are 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.

November 29, 2007 (Critical Procedures)

May 23, 2007 (Routine)

April 09, 2007 (Follow-up)