March 24, 2009 (Critical Procedures)

November 07, 2008 (Routine)

• 1060 - Corrected During Inspection A paper liner was used in utensil drawer in the main kitchen.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - The temperature measuring device located in the Traulsen 3-door freezer was designed to take temperature of 100 deg. F. or above (Thermometer read 170 deg. F., food was frozen solid).
  Provide an easily readable cold measuring thermometer so employees can accurately monitor cold temperatures.

May 15, 2008 (Critical Procedures)

December 12, 2007 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna 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. 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.
• 2890 - Tube light bulbs in the dry storage room are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 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.

August 31, 2007 (Routine)

May 31, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0960 2 - Repeat Wooden shelving, in dry storage rooms, were observed chipping and peeling.
  Repair or replace wooden shelving.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: slicer, portion scales, hot pads, Cres Cor hot box, microwave oven, can opener, and exterior of oven.
  Clean and maintain cleanness of equipment.
• 3220 - Repeat 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (Oven.)
  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.

March 21, 2007 (Complaint)

• 0260 - Corrected During Inspection Critical The carton milk is unsound or adulterated. (Cartons leaking unto other cartons.)
  Ensure food is safe and unadulterated. (Discard adulterated cartons.)
• 0820 - Corrected During Inspection Critical Chicken patties hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Ham cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) ham 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.
• 0960 2 - Wooden shelving, throughout the facility, were observed soiled and not sealed.Bread racks observed used as shelving.
  Clean and repair or replace shelving.Remove bread crates from facility and replace with approved shelving.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of ovens.
  Clean and maintain cleanness of equipment.

December 11, 2006 (Routine)

• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 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.

October 01, 2006 (Follow-up)

• 1040 - Repeat Wood shelving in dry storage areas is deteriorating, has splinters, wooden pieces chipping & coming apart,. No longer cleanable.
  All materials and surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 1320 - Repeat There was no temperature measuring device located in the CresCor warming oven.
  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.
• 1800 - Repeat Accumulation of rust was observed on the refrigeration cooling vents in the McCall reach in refrigerator and some accumulation of dust in the Raetone reach in refrigerator.
  Clean the refrigeration vents at a frequency necessary to preclude accumulation of rust and dust.
• 2810 - Repeat Wall covering in rear dry storage area is not smooth and easily cleanable.
  Repair or replace wall material to make it smooth and easily cleanable.
• 2810 - Repeat Ceiling in food prep area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2820 - Repeat Utility service pipes in rear storage area are unnecessarily exposed.
  Relocate or cover utility exposed utility line.
• 3170 - Repeat Ceiling in front storage area is not maintained in good repair with missing tile.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceiling in front storage area was 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.

September 26, 2006 (Routine)

• 0960 2 - Bread racks used as storage and shelving are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Rsplace the bread racks to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1040 - Wood shelving in dry storage areas is deteriorating, has splinters, wooden pieces chipping & coming apart,. No longer cleanable.
  All materials and surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
• 1320 - There was no temperature measuring device located in the CresCor warming oven.
  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.
• 1750 - Styrofoam bowl was observed reused as a scoop for sugar.
  Discontinue the reuse of single-use containers for scoops. Provide approved reusable scoops.
• 1770 A - Critical Repeat Can opener observed with an accumulation of food debris.
  Clean and sanitize these surfaces for food contact.
• 1800 - Accumulation of dust was observed on the refrigeration cooling vents in the McCall reach in refrigerator and the Raetone reach in refrigerator.
  Clean the refrigeration vents at a frequency necessary to preclude accumulation of dust.
• 1800 - Door gaskets on McCall reach in refrigerator and Milk Refrigerator #2 was observed with an accumulation of mold.
  Clean the surface at a frequency necessary to preclude accumulation of mold.
• 2000 - Refrigeration racks were found stored on the floor next to the Raetone refrigerator.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2810 - Wall covering in rear dry storage area is not smooth and easily cleanable.
  Repair or replace wall material to make it smooth and easily cleanable.
• 2810 - Ceiling in food prep area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2820 - Utility service pipes in rear storage area are unnecessarily exposed.
  Relocate or cover utility exposed utility line.
• 3170 - Repeat Ceiling in front storage area is not maintained in good repair with missing tile.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors under shelving and behind equipment and ceiling in front storage area was 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 (radio, broken microwave).
  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.

May 15, 2006 (Routine)

• 0820 - Corrected During Inspection Critical Broccoli hot holding at improper temperature. (41F). Broccoli cooked at Carver school and brought to hold on serving line, at Capital City Program school. Food is under cooked, from Carver School, and placed on serving line, at Capital City Program School, until product is at proper temperature.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Serving lines are to maintain temperatures, not for cooking.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat food in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.

December 14, 2005 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0760 - Corrected During Inspection Critical Turkey was observed reheated in hot holding unit.
  Reheat foods to 165F in oven or by correct method.
• 1210 - No drip pan at hood and filter system.
  Equip hood and filter system with drip pan.
• 1580 - The cutting board(s) located at three compartment sinks 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 - Corrected During Inspection Critical The following food contact surfaces were observed soiled; Meat Slicer, Can Opener, and Microwave Oven.
  Clean and maintain cleanness.
• 1800 - The following non-food contact surfaces were observed soiled: Shelf below steam table, and floor fans.
  Clean and maintain cleanness.
• 2000 - Cutting boards stored against wall.
  Store cutting borads correctly.
• 2000 - 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.
• 2890 - Light bulb in hood system not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at employees hand washing sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Light under hood system is burnt out.
  Replace burnt out light.
• 3170 - Sanitizing unit over three vat sink not properly working.
  Repair or replace sanitizing units.
• 3170 - Walls, ceilings, and wooden storage shelving, in both dry storage areas, are in disrepair.
  Repair walls, ceilings, and wooden shelving in both dry storage areas.
• 3290 - Mops observed stored in food prep area.
  Store mops in an area to allow them to air dry.