June 12, 2009 (Routine)

February 24, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Found cold cuts sandwiches inside True refrigerator for more than 24 hours @ 51 F.
  Discard cold cut sandwiches.
• 1770 C - Found food remains and grease inside drawer of domestic stove.
  Clean drawer of domestic stove.
• 2010 - Corrected During Inspection Noted that cooking/serving utensils were being stored under the drain of the 3-compartment sink.
  Relocate cooking/serving utensils from under the sewer line/drain to an area where they are not subject to possible contamination.
• 2890 - Light bulbs in the overhead exhaust system were not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulbs with a coated or shatter-resistant bulbs.
• 3045 - No handwashing signages were found inside the washrooms to remind staff/foodhandlers to wash their hands.
  Provide handwashing signs inside washrooms saying that hands must be washed.
• 3080 - Repeat The lighting inside the washroom was dim (light bulbs/light tubes blown)
  Improve lighting. Provide at least 20 foot candles at a distance of 30 inches from the floor inside the washrooms.
• 3180 - Repeat Found toilet paper stuck to the ceiling of the girls' washroom.
  Clean ceiling of the girls' washroom.

May 12, 2008 (Routine)

• 1800 - The nonfood contact surface of the cabinets in the kitchen have 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 - Soap was not provided at the hand washing sink in the men's restroom.
  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.
• 3080 - Ladies restroom: one light inoperable.
  Provide at least 50 foot candles in the restroom.
• 3180 - Restrooms - ceiling & vents soiled 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment in the kitchen cabinets.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

July 18, 2007 (Routine)

• 0820 - Critical Hot dogs 53 F; whole white milk, 59 F cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - True refrigerator 50 F, requires 40 F or less and was observed in a state of disrepair.
  Repair the True refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

June 30, 2006 (Routine)

January 30, 2006 (Routine)

• 0830 - Critical The ready-to-eat (RTE) commercially processed corn inside the True refrigerator unit was not properly dated and labeled for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1150 - Repeat The nonfood contact surface of the kitchen cabinet doors missing and are 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.
• 3180 - Ceiling in the Ladies restroom soiled with tissue debris and 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.

July 05, 2005 (Routine)

May 05, 2005 (Routine)

January 21, 2005 (Routine)

• 0620 - Juice store under cabinet and water lines.
  Relocate food storage to an approved area or shield the lines to intercept potential drips.
• 1150 - The nonfood contact surface of the cabinet doors broken, handles missing; microwave oven fan cover missing at top of unit and 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.
• 1570 - Ice machine inoperable and was observed in a state of disrepair and damaged.
  Repair the ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: True reach in fan cover and shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 2010 - Clean equipment/utensils were found stored under drain line in kitchen.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2890 - Light bulbs above stove not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing sink in the kitchen.
  Hand soap must be provided at all hand washing sink 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 sink 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 sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 50 foot candles of light was noted in the kitchen.
  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
• 3180 - Kitchen ceiling vents noted in need of cleaning; dust on wall above 3 compartment sink and 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.
• 3300 - Facility is storing unnecessary items to the operation of the establishment inside the drawers with food supplies; Live plant stored on ice machine.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Containers of chlorine bleach without lid stored on counter and is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 11, 2004 (Routine)

May 12, 2003 (Routine)