April 01, 2009 (Routine)

• 0240 - Corrected During Inspection Employees (manager) 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.
• 0820 A 1 - Corrected During Inspection Critical Bake Chicken Color Geens, Green Beans, Yams and Mac & Cheese. hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods (Bake Chicken, Mac & Cheese, Green Beans Color Greens and Yams.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.

December 19, 2008 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use on top of grill table .
  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) Chicken Stew Rice & Cold Cut 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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Serving Line
  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

September 29, 2008 (Routine)