October 20, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Sliced lemons and limes cold holding at improper temperatures (on counter with no ice)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below or store the items in ice..
• 1450 - Front small Pepsi counter cooler is not maintaining food temperatures of 41 degrees or less.
  Provide additional refrigeration necessary to maintain food items at 41 degrees or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.

May 20, 2009 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. Ice scoop is left in ice making machine, where ice may be exposed to bare hand contact in retrieving it.
  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 135F.
• 0800 - Critical Minced pork noted not being adequately cooled to prevent the growth of harmful bacteria. Four inch deep half pans registered 41-47 degrees (dated May 16) and 53 degrees (dated May 19) in refrigerator with ambient air temp of 38 degrees.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1320 - There was no temperature measuring device located in the Pepsi "meat" refrigerator, and the one in the Pepsi counter refrigerator is inaccurate.
  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.
• 1700 - Corrected During Inspection Critical One employee stated washing and rinsing is done from faucet (without sanitzer) because drains can't be stopped (they can). Another stated hot water is used as a sanitizer, but water temp peaks at 94 degrees and there is no booster on the sink.
  Procedures discussed and informational flyer provided. Three-vat sink was set up using chlorine solution sanitizer.
• 1780 - Corrected During Inspection Critical Beverage dispenser spouts on Pepsi machine encrusted with 1/4 inch thick build up of syrup residue.
  Clean at a frequency to preclude accumulation.
• 2190 - Corrected During Inspection Water from the handwashing sink in kitchen was measured at a temperature less than 100F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

August 15, 2008 (Routine)

• 1800 - The nonfood contact surface of the shelf above prep. table 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. Repaint shelf if needed.
• 3180 - Ceiling vent 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.

April 16, 2008 (Routine)

December 18, 2007 (Routine)

• 0820 1 - Critical Cole slaw in glass front refrigerator at 60 deg. F.
  Move product to another refrigerator. Service/adjust refrigerator to maintain a holding temperature of 41 deg. F. (or lower).
• 1570 - Glass front refrigerator operating at 58 deg. F.
  Repair refrigerator as needed.

August 23, 2007 (Routine)

• 1080 - Counter surface near handsink is deteriorated.
  Repair/ resurface counter surface as needed.
• 1570 - Glass front refrigerator drain is not working.
  Repair refrigerator as needed.
• 1800 - The nonfood contact surface of the utensil rack 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.

May 02, 2007 (Routine)

January 04, 2007 (Routine)

September 14, 2006 (Routine)

May 25, 2006 (Routine)

• 3180 - Floor near bulk soda containers 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.
• 3200 - Ceiling vent not being maintained in a clean condition.
  Clean ceiling vent as needed.

February 01, 2006 (Routine)

• 0820 - Corrected During Inspection Critical Beef hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: three compartment sink.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the shelf over prep. table 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.

October 04, 2005 (Routine)

• 0470 - Critical Shell eggs food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate shell eggs during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 - Corrected During Inspection Critical Hamburger hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

June 16, 2005 (Routine)

• 2180 - Critical Plumbing leak at rear area handsink.
  Repair handsink plumbing as needed.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the rear area.
  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 23, 2005 (Routine)

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: drink container lid.
  Clean and sanitize these surfaces for food contact.
• 3330 - Corrected During Inspection Critical Working containers of cleaning compounds 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.

October 28, 2004 (Routine)

• 1080 - The strainer,plastic food bin with deteriorated surfaces that are not easily cleanable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1800 - The nonfood contact surface of the front side of hot holding area 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.
• 3080 - Less than 20 foot candles of light was noted in the rear area.
  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
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

October 04, 2004 (Complaint)

June 17, 2004 (Routine)

• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.

February 17, 2004 (Routine)

• 3170 - Ceiling tile in men's room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: plastic bowls
  Clean and sanitize these surfaces for food contact.
• 3220 - Mops and brooms 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.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 0820 - Critical Baked beans hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

October 14, 2003 (Routine)

• 1800 - The nonfood contact surface of the portable fan 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: water cooler
  Clean and sanitize these surfaces for food contact.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

June 09, 2003 (Complaint)

May 08, 2003 (Routine)

• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: cutting board, plastic pail
  Clean and sanitize these surfaces for food contact.
• 1180 - The food temperature measuring device (degrees F) located in the is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.

January 10, 2003 (Routine)

• 0820 - Critical Repeat Beef hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3170 - Ceiling tiles not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: bottom of freezer,shelf on prep table.
  Clean and sanitize these surfaces for food contact.