January 13, 2009 (Routine)

• 0570 - Improper use of wet wiping cloths Chlorine sanitizing too strong 50- 100 part per million.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 17, 2008 (Routine)

• 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.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered from splice doors.
  Cover all waste containers when not in continuous use.

February 27, 2008 (Critical Procedures)

May 09, 2007 (Routine)

• 0550 - In-use ice scoop improperly stored in non-draining bin between use.
  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.
• 0580 - Soiled single-use gloves still in use after touching personal clothing several times..
  Discard gloves once soiled.
• 1580 - The cutting board along the rear prep sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Colored utensil holding trays near rear prep sink, lid holding containers at drive thru.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Interior Blodgett oven and exterior of Cres-Cor warming oven.
  Clean and sanitize these surfaces for food contact.
• 1800 - The exterior and cup holders of the icee machine has accumulations of food spillage and residue.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1800 - The shelving at the rear prep sink has accumulation of debris and residue.
  Clean the shelving at a frequency necessary to preclude of debris and residue.
• 1800 - Repeat The door gaskets of the rear Victory freezer and interior of freezer under charbroiller has accumulation of food debris.
  Clean the door gaskets of the Victory freezer and interior of Charbroiller to preclude accumulation of food debris.
• 1960 - Plastic pans and lids were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Ice bucket was not observed stored in a position to allow air-drying.
  Store ice bucket in a self-draining position that allows air-drying.

March 12, 2007 (Critical Procedures)

• 0820 - Corrected During Inspection Critical Tomatoes, tartar sauce, and corn/bean relish cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: tomatoes slicer, serving and prep utensils.
  Clean and maintain cleanness of equipment.