September 15, 2009 (Routine)

• 0820 A 1 - Critical Hamburger and chicken patties hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) bologna 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.
• 1730 - Corrected During Inspection The thermometer in the milk box is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.

May 21, 2009 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0650 - The food on display is not protected from contamination. No shield in front display case.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1210 - Repeat Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Missing drip collection tray
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.

January 14, 2009 (Routine)

• 0480 - Unlabeled food containers. (Sugar, Flour)
  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.
• 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Grease collection tray is not installed.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1570 - Repeat Food scoop was observed in a condition that prevents necessary maintenance and easy cleaning. End cover is missing
  Repair the food scoop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the food scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Ceiling fan blade in the kitchen 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.

September 17, 2008 (Routine)

• 1570 - Corrected During Inspection Food scoop was observed in a state of disrepair and damaged. End cover is missing
  Repair the food scoop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the food scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - windows by the three compartment sink are not maintained in good repair. Rust build-up to window frame.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 23, 2008 (Routine)

January 29, 2008 (Routine)

• 3080 - Less than 20 foot candles of light was noted in several reach in freezer units.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3290 - Corrected During Inspection Used mop heads noted to be stored in such a way that it is contaminating single service articles.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

September 19, 2007 (Routine)

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0480 - Unlabeled food containers - sugar or 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.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1730 - The thermometer in the milk cooler on line #2 is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents - vents in storage room.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

May 14, 2007 (Routine)

• 0570 - When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  Provide Quaternary Ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1550 - Repeat The handsink is not sealed to adjoining wall.
  Seal the unit to adjoining equipment or walls with caulk since it is exposed to spillage or seepage.
• 1570 - Repeat The door gasket of the freezer by the employee restroom are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Scales used to measure food portions was observed in a state of disrepair and damaged - rusted and missing finish in areas.
  Repair the food scales to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the scales, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the gaskets to various refrigeration or freezer units 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.
• 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches - vents to outside in the store room.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Less than 50 foot candles of light was noted in the hood over the fryer - bulb blown or not functioning.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

February 09, 2007 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1550 - The handsink is not sealed to adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The door gasket to the freezer by the restroom is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches - vents in storage room.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

September 28, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1720 - Corrected During Inspection A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents - holes and tears in the screens in the windows above the three compartment sink.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2930 - Outer opening screen mesh is more than 16 to 1 inches - vents in the storage room.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Less than 20 foot candles of light was noted in the freezer by the restroom.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

May 17, 2006 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.

January 25, 2006 (Other)

January 23, 2006 (Follow-up)

January 18, 2006 (Routine)

• 0220 - Critical Employee drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Bottles, including bottled water, do not have lid and straw.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0820 - Corrected During Inspection Critical Hot cold cut subs and cheeseburgers hot holding at improper temperatures in heat cabinets.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Ham, turkey, bologna cold holding at improper temperature in refrigerator. Operator said whole tray of cold cuts had been taken out. Advised not to take so much out to work with. Some packages had not been opened.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3270 - Critical Methods are not being used to control pests. Mouse droppings on shelves, floor, and packages and boxes of food in store room. Operator discarded box of single service taco sauce condiments which had mouse droppings on packages.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

September 14, 2005 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. (lettuce for salad)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Corrected During Inspection Critical Cheeseburgers in warming unit and hamburgers in pan to to be assembled hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1900 - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the 2 compartment sink.
  Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Food grade slicer lubricant stored on shelf with chemical cleaners.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 09, 2005 (Routine)

• 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees preparing club sandwiches with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1660 - Repeat The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 141 degrees F while the actual temperature was 150 degrees F.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 161. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. No sanitizer in second compartment of 2 compartment sink.
  Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1960 - Repeat Items were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.

May 09, 2005 (Routine)

• 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees preparing club sandwiches with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1660 - Repeat The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 141 degrees F while the actual temperature was 150 degrees F.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 161. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. No sanitizer in second compartment of 2 compartment sink.
  Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 1960 - Repeat Items were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.

January 25, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Not stored with lid and straw.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Several cans dented on top seal.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0450 - Corrected During Inspection Critical Scoop with no handle used for sugar.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0480 - Corrected During Inspection 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.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoops not on clean surface.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1960 - Food pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2280 - Critical There is one handsink in entire kitchen, preventing routine handwashing by food workers.
  Install additional handwash lavatories 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.

January 25, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Not stored with lid and straw.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Several cans dented on top seal.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0450 - Corrected During Inspection Critical Scoop with no handle used for sugar.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0480 - Corrected During Inspection 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.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoops not on clean surface.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1960 - Food pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2280 - Critical There is one handsink in entire kitchen, preventing routine handwashing by food workers.
  Install additional handwash lavatories 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.

September 22, 2004 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3330 - Critical Working containers of liquid detergent and spray cleaner are not properly labeled. Corrected.
  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.
• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0070 - Kitchen employee had band-aid on hand with no covering. Corrected.
  Train all employees in food safety as it relates to their assigned duties.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees F while the actual temperature was 125 degrees. Operator contacted service rep.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 2720 - Dumpster or outside refuse container was open or uncovered. (Bees in it ).
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. There are wooden pallets, branches, excess furniture , etc .
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 1570 - Food scoops have missing end caps.
  Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

September 22, 2004 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3330 - Critical Working containers of liquid detergent and spray cleaner are not properly labeled. Corrected.
  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.
• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0070 - Kitchen employee had band-aid on hand with no covering. Corrected.
  Train all employees in food safety as it relates to their assigned duties.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees F while the actual temperature was 125 degrees. Operator contacted service rep.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 2720 - Dumpster or outside refuse container was open or uncovered. (Bees in it ).
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. There are wooden pallets, branches, excess furniture , etc .
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 1570 - Food scoops have missing end caps.
  Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

May 19, 2004 (Routine)

• 0820 - Critical Sandwiches cold holding at improper temperatures tuna 64and 68 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3180 - Large wall in the preperation area 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.
• 2890 - Repeat Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0470 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination, dented can of tuna on the shelf
  Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.

May 19, 2004 (Routine)

• 0820 - Critical Sandwiches cold holding at improper temperatures tuna 64and 68 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3180 - Large wall in the preperation area 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.
• 2890 - Repeat Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0470 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination, dented can of tuna on the shelf
  Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.

January 14, 2004 (Routine)

• 3170 - Wall by the dishmachine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1730 - The water temperature gauge on the dishwashing machine is not in good repair and/ or not accurate in the range of use.
  reported for repair Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1800 - The nonfood contact surface of the walk in nrefrigerator cooling unitr cover had 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.

January 14, 2004 (Routine)

• 3170 - Wall by the dishmachine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1730 - The water temperature gauge on the dishwashing machine is not in good repair and/ or not accurate in the range of use.
  reported for repair Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1800 - The nonfood contact surface of the walk in nrefrigerator cooling unitr cover had 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.

June 03, 2003 (Routine)

• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: food kettel, pour spout
  CDI Clean and sanitize these surfaces for food contact.
• 2890 - Light bulb in store room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2870 - Fan on the wall not easily cleanable
  Attachments to walls and ceilings shall be easily cleanable.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

June 03, 2003 (Routine)

• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: food kettel, pour spout
  CDI Clean and sanitize these surfaces for food contact.
• 2890 - Light bulb in store room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2870 - Fan on the wall not easily cleanable
  Attachments to walls and ceilings shall be easily cleanable.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

February 17, 2003 (Routine)

• 2810 - Ceiling in store room is not smooth and easily cleanable tiles are cracked
  Repair or replace ceiling to make it smooth and easily cleanable.
• 0380 - Critical Food from damaged packaging offered for sale or service. dented , pitted cans of sauerkraut on the shelves with other consumables
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination., cases of french frys stored on the floor of the freezer
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 3170 - light cover is not maintained in good repai, cracked in the serving area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 17, 2003 (Routine)

• 2810 - Ceiling in store room is not smooth and easily cleanable tiles are cracked
  Repair or replace ceiling to make it smooth and easily cleanable.
• 0380 - Critical Food from damaged packaging offered for sale or service. dented , pitted cans of sauerkraut on the shelves with other consumables
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination., cases of french frys stored on the floor of the freezer
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 3170 - light cover is not maintained in good repai, cracked in the serving area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.