August 27, 2009 (Risk Factor Assessment)

March 26, 2009 (Routine)

• 0650 - The food on display at taco line is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0820 A 2 - Corrected During Inspection Critical Diced tomatoes (51F) cold holding at improper temperatures on food line
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2000 - Corrected During Inspection Clean ice transport containers were not observed stored in a position to allow air-drying.
  Store containers in a self-draining position that allows air-drying.

September 23, 2008 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the back-up hot holding unit.
  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.
• 3180 - Repeat Ceiling tiles/vent in dishwashing area 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 25, 2008 (Follow-up)

February 12, 2008 (Routine)

• 1320 - There was no temperature measuring device located in the back-up warmer.
  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.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 160°F. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the hot dog tongs used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of tongs no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 3180 - Ceiling tiles in dish-room dusty
  Maintain clean

October 11, 2007 (Routine)

• 0550 - Dispensing utensils improperly stored between uses in container of water at room temperature
  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.
• 0650 - The food on display is not protected from contamination at self service baked potato bar and peanut butter and jelly bar
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1450 - Salad bar refrigerator unit not capable of maintaining proper cold holding temperatures
  Repair/replace unit to ensure proper cold holding temperatures

November 17, 2006 (Follow-up)

November 17, 2006 (Routine)

• 0480 - Corrected During Inspection Unlabeled food containers of flour,sugar,salt,milk
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use, sanitizer not in use
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0650 - The food on display is not protected from contamination at self service waffle station
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<140-145°F>.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1750 - Corrected During Inspection The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.

March 23, 2006 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1800 - Repeat The nonfood contact surface of the reach in units door gaskets 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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the sandwich prep 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
• 3180 - Walk in freezer floors has accumulations of grime and debris
  Maintain clean
• 3240 - Corrected During Inspection Handwashing facilities at sandwich prep area, unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

September 21, 2005 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice cream freezer unit, ice, beverage dispenser units
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the door gaskets of reach in units 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.
• 3020 - Soap was not provided at the hand washing lavatory in the dishwashing station
  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.
• 3180 - Repeat Ceiling vents,grill wall vent in need of cleaning.
  Maintain clean

January 25, 2005 (Routine)

• 1570 - The door gasket of the walk in cooler is damaged
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Observed accumulations of food residue, encrusted grease deposits or other soil on the following food contact surfaces: cafe'/cocoa machine, milk dispenser, ice freezer, juice dispenser
  Clean and sanitize these surfaces for food contact.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory 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 lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Repeat Ceiling tiles and vents have accumulations of grime, grease
  Maintain clean

September 24, 2004 (Follow-up)

• 1800 - The nonfood contact surface of the reach in door gaskets 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.
• 3180 - Ceiling vent and walls has accumulations of grease, grime, mold.
  Maintain clean

September 20, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) tuna and chicken salad 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 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, Correction at inspection
• 1800 - The nonfood contact surface of the reach in door gaskets 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.
• 1320 - There was no temperature measuring device located in the salad bar unit.
  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, Correction at inspection
• 0480 - Repeat Unlabeled food containers sugar, flour
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3180 - Ceiling vent and walls has accumulations of grease, grime, mold.
  Maintain clean
• 0450 - Critical Customers observed hand dipping ice cream from freezer chest at self service bar
  Advise customers to ask for assistance, remove cones, cups, scoop from area to prevent contamination from customers, correction at inspection
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 130°F
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils, Service work order done, paper products will be used until unit serviced

March 30, 2004 (Routine)

• 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 0480 - Unlabeled food container of sugar
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bulk milk machine, cappuccino/hot chocolate machine, ice cream freezer chest, ice machine
  Maintain food and nonfood-contact surfaces of equipment clean.
• 3180 - Wall beside hand sink, floors in walk in coolers 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.

December 02, 2003 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) salads and sauces 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 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, Correction at inspection
• 1770 - Repeat Observed accumulations of grease,grime and debris on the following food contact surfaces: fryers, inside ice machine
  Clean and sanitize these surfaces for food contact.
• 1100 - Wooden salad utensil storage shelves can not be easily cleaned.
  Seal shelves to make smooth and easy to clean.

August 19, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) beans, pasta, vegetables 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 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, correction at inspection.
• 3045 - 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.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside ice machine, fryer units
  Clean and sanitize these surfaces for food contact.
• 0480 - Unlabeled food containers of sugar, flour, rice
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3180 - Floor under steamer, ceiling vents and tiles in dish room 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.
• 1570 - Kick plate missing from glass door reach in.
  Replace the kick plate

March 25, 2003 (Routine)

• 1770 - Repeat Observed accumulations of grime, mold, or debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Walls and ceiling in kitchen and dishroom have accumulation of grease, grime, or mold \ mildew.
  Walls, and ceilings must be cleaned as often as necessary to keep them clean. A cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.