August 04, 2009 (Routine)

Violations:

• 0850 - Corrected During Inspection Critical Cheese and sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -interior freezer under prep station-drying rack above the 3-vat sink (corrected)-shelving adjacent to vegetable sink -customer beverage station ice dispenser - exterior of ketchup cup dispenser-exterior of cup dispenser at front counter-Interior of heat lamp warming unit
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the grease hoods and fryers 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.
• 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - The floors and walls in back storage room, under drive thru area, behind equipment and throughout the facility 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.

February 02, 2009 (Critical Procedures)

Violation: 2260 - Corrected During Inspection Critical Backflow or backsiphonage prevention device attached to mop sink is not designed to be "under constant pressure" and was observed with a hose attached and spray nozzle to allow it to be under pressure.
Provide a backflow or backsiphonage prevention device designed to be under constant pressure or turn hose shut off valve off and disconnect hose.
Comments:
cheesy tots (hot holding)142 deg F.

July 28, 2008 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:- Soft drink nozzles on soft drink dispenser
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris:- Interior surface of ice machine- Table below the Blodgett Reach in oven- Oil/grease trolley in rear of facility.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 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.

May 29, 2008 (Critical Procedures)

Comments:
* Time used for Public Health Control; food discarded every 4 hours..

September 28, 2007 (Follow-up)

Violations:

• 0820 - Critical Repeat Sliced tomato on the sandwich preparation area cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food container lids.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the exhaust hood filter system and door gaskets on the walk-in coolers 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.
• 2000 - Repeat Single service items observed unprotected from contamination in the rear dry storage area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

September 11, 2007 (Routine)

Violations:

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  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.
• 0610 - Corrected During Inspection Food stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Repeat Sliced tomato on the sandwich preparation area cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food container lids.
  Clean and sanitize these surfaces for food contact.
• 1780 - Corrected During Inspection Critical The ice machine has an accumulation of soil and debris on the internal food contact surfaces.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 1800 - The nonfood contact surface of the exhaust hood filter system and door gaskets on the walk-in coolers 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.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination in the rear dry storage area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler and walk-in freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Floors and underneath cooking equipment in the facility 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.

Comments:
Open violations will be corrected in

May 30, 2007 (Critical Procedures)

Violation: 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen was observed blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation.
Comments:
*Time as a public Health Control is used on produce.

November 06, 2006 (Critical Procedures)

Violations:

• 0820 - Corrected During Inspection Critical Tomatoes, lettuce, and pickles cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food storage containers and lids.
  Clean and sanitize these surfaces for food contact.
• 3340 - Corrected During Inspection Critical Container of cleaning chemical was observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Catsup packs.)
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 17, 2006 (Routine)

Violations:

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: underneath side of several sheet pans, tabletop beneath shake machine, sides of deep fat fryers shelf beneath fry bin and the exterior of lids to meat well.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Stack of single service plastic drink lids observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2010 - Clean equipment/utensils air dry on drainboard of 3-compartment sink that is located below a wall-mounted ketchuip dispenser.
  Re-locate ketchup dispenser. Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3170 - Protective shielding over tube light fixture near rear door of facility is broken. Also 2 quarry tiles on floor in utility room are broken.
  Replace shielding & floor tile. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Quarry tile floor noted in need of cleaning, especially adjacent to walls, beneath metal rack shelving units, and beneath all large equipment..
  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.

Comments:
EHS gave invoice and appliction to PIC.

September 12, 2005 (Routine)

Violations:

• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1750 - Manufacturer containers were observed reused for the shelving in the walk-in refrigerator.
  Discontinue the reuse of manufacturer containers for shelving. Provide approved reusable food shelving designed for your food shelving needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: exhaust filters, french fry/grill area and Nieco oven.
  Clean and sanitize these surfaces for food contact.
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Floors in food preparation 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.
• 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.

July 11, 2005 (Routine)

Violations:

• 1060 - The nonfood contact surface of the storage racks is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1550 - The 3 compartment sink and 2 compartment sink are not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The door gasket of the Silver King refrigerator is (missing, damaged).
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the small reach in refrigerator, exhaust ventilation system and storage shelves 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Light bulbs in walk in refrigerator and the walk in freezer are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

December 06, 2004 (Complaint)

Violation: 0550 - In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with the handle exposed or in an approved ,drained holder.
Comments:
2005 permit delivered. Certified managers on duty as noted on previous inspection.

May 04, 2004 (Routine)

Violations:

• 3180 - Floors in need of cleaning in walk-in refrig. unit and under dining room drink machine counter.
  All floors 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.
• 2000 - Single service items observed unprotected from contamination [Red plastic tops under prep. table in kitchen]
  Store single service items in its original protective packaging or inverted in an approved dispenser.

Comments:
Also investigated complaint during this inspection. Complaint was not justified.

July 09, 2003 (Routine)

Violations:

• 3030 - No disposable towels were provided a the hand washing lavatory in both restrooms.
  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
• 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment around the dumpster.
  Properly dispose of all refuse with food residue to prevent pest activity.