September 08, 2009 (Risk Factor Assessment)

July 14, 2009 (Routine)

• 1320 - There was no temperature measuring device located in the refrigerator/freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach in units,food storage shelves,carts,plastic food storage containers,counter tops.
  Maintain nonfood-food contact surfaces of equipment clean/sanitized.
• 3180 - Wall at dishwasher and kitchen floor 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.

September 16, 2008 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use on counters
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezers,roll-type plastic food storage containers,can opener bade.
  Maintain nonfood-food contact surfaces of equipment clean/sanitized

January 15, 2008 (Routine)

• 0060 - Critical Person in charge/food service workers do not have current food handlers cards or managers certification
  Provide valid food handlers cards or managers certification by next inspection, class schedule information issued
• 0570 - Wiping cloths improperly stored between use on counters
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator,freezer units,plastic roll-type containers for food storage, food cart at cook station,can opener blade.
  Maintain food,nonfood-contact surfaces of equipment clean and sanitized
• 1800 - The nonfood contact surface of the refrigerator/freezers door gaskets 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.
• 1940 - Washer used for items at facility installed too close to three compartment sink
  Install wall partition between washer and three compartment sink
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

September 24, 2007 (Critical Procedures)

September 12, 2007 (Routine)

• 1770 B - Repeat Observed accumulations of food residue,encrusted grease deposits or other soil on the following food contact surfaces: refrigerators,freezers,can opener blade/holder,plastic floor-size food storage containers,condiment/spice cart at cookline, food prep tables/counters
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the reach in units door gaskets 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.
• 2530 - Grease trap/drainage system not draining properly
  Maintain drainage system

April 16, 2007 (Routine)

• 0480 - Unlabeled food containers, spice mixture,salt
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) soup broth 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 or within 4 calendar days if held at 45F. 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 B - Observed accumulations of encrusted grease deposits, grime, food residue or other soil on the following food contact surfaces: reach in refrigerators/freezers, condiment containers and cart,food preparation tables, counters
  Clean and sanitize these surfaces for food contact.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
  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
• 3340 - Corrected During Inspection Critical Containers of liquid soap/detergents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 28, 2006 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use on counters
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - Repeat There was no temperature measuring device located in the small glass door unit and makeunit #8.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Observed accumulations of food residue or other soil on the following food contact surfaces: can opener blade/holder,small glass door unit, makeunit
  Clean and sanitize these surfaces for food contact.
• 3330 - Corrected During Inspection Critical Sprayer bottles of chemical cleaners 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 07, 2006 (Routine)

• 0480 - Unlabeled food containers of flour,salt,bread crumbs
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1320 - There was no temperature measuring device located in the following reach in units: #7 and 8, glass door.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 B - Observed accumulations of food residue or other soil on the following food contact surfaces: can opener blade,plastic food storage containers
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the door gasket #4 reach in unit and dry food storage shelves 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.
• 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  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
• 3180 - Kitchen floor under equipment and at corner edges, kitchen wall,ceiling tiles in kitchen has accumulations of food splash,grime,grease
  Maintain clean
• 3460 - Corrected During Inspection Critical Medicines are located food storage reach in unit
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

October 31, 2005 (Routine)

• 1770 B - Repeat Observed accumulations of food residue,ice or other soil on the following food contact surfaces: reach in freezers
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the reach in door gaskets 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.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  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

June 08, 2005 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1320 - Repeat There was no temperature measuring device located in the reach in #4.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits, food residue or other soil on the following food contact surfaces: reach in unit #1, reach in freezers 1&4, oven
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the reach in door gaskets 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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  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

February 01, 2005 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cooked rice.
  Store food in packages, covered containers, or wrappings.
• 1320 - Repeat There was no temperature measuring device located in the reach in #4 and 10.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener, slicer,reach in #4.
  Maintain food, nonfood-contact surfaces of equipment clean and sanitized.
• 1800 - The nonfood contact surface of the door gasket on reach in #4 and 9 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.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
  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
• 3180 - Repeat Kitchen floors has accumulations of debris, food residue
  Maintain clean

September 30, 2004 (Routine)

• 1800 - The nonfood contact surface of the reach in #8 door gaskets 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.
• 1570 - The door gasket of the reach in #6 is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1320 - There was no temperature measuring device located in the reach in #4.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3180 - Kitchen floor at corner edges, ceiling vents have accumulation of grease, dust, food debris or other soils
  Maintain clean
• 3330 - Critical Working containers of chemical cleaner 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, correction at inspection
• 2000 - Single service to go containers stored on floor.
  Store single service items 6 inches above floor
• 1770 B - Observed accumulations of food residue, encrusted grease deposits or other soil on the following food contact surfaces: can opener blade, inside reach in #4, roll type storage container for sugar, flour, MSG
  Clean and sanitize these surfaces for food contact.