December 11, 2008 (Routine)

• 3080 - Less than 10 foot candles of light was noted in the walkin cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Correct in one day.
• 3180 - Floor adjacent to grease trap 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. Correct in one day.

December 11, 2007 (Routine)

November 16, 2006 (Routine)

• 1150 - The nonfood contact surface of the plywood sign board is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Correct in 30 days seal with paint or replace with a cleanable material.
• 1800 - The nonfood contact surface of the fryers (interior) has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct in 5 days.
• 2000 - Corrected During Inspection Cleaned utensils were found stored in a soiled container.
  Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

November 29, 2005 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: frozen sausage not covered in freezer.
  Store food in packages, covered containers, or wrappings.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Reach in cooler door gaskets.
  Maintain nonfood-contact surfaces of equipment clean. Clean as ofter as necessary in order to keep gaskets clean. Correct in one day.

December 03, 2004 (Routine)

• 2280 - Critical Repeat There is no handwash lavatory at front counter and side sandwich production line, preventing routine handwashing by food workers.
  Install an additional handwash lavatory adjacent to the side sandwich production line to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Begin correction immediately.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser. ( Cups) correct in one day.

October 28, 2003 (Routine)

• 0820 - Critical American cheese cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Discard if out of temperature for over 2 hours. Discarded during inspection. Correct immediately keep all PHF items at 41 (45) or below.
• 2280 - Critical There is no handwash lavatory adjacent to food prep and service areas, preventing routine handwashing by food workers.
  Install an additional handwash lavatory adjacent to the front service and food prep areas to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Correction should occur within 90 days.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser. Keep all single service articles 6 inches up off of floor during storage and dispensing. Corrected during inspection, single service articles discarded.
• 3180 - Floors need cleaning in the walkin freezer and under the soda storage racks.
  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. Correct in one day.