September 24, 2009 (Routine)

• 0810 - The methods used for cooling breakfast foods and peas in the WI Chill were not adequate.
  Cool foods by the following methods: Removing clear film wrap from hot items prior to complete cooling or any other method that can effectively accomplish cooling during this critical phase.
• 1580 - The cutting board@ the make unit in the kitchen is 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 B - Observed soiled door tracks and baffle lips to both ice machines
  Clean on a scheduled basis
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen by the rear WI Chill
  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 - The ceiling in the kitchen 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.

June 08, 2009 (Critical Procedures)

February 20, 2009 (Routine)

• 0690 - Observed raw food stored over cooked food in the WI Chill
  Protect food from miscellaneous sources of contamination.
• 0800 - Critical Baked potato's being used for home fries are not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 A 2 - Corrected During Inspection Critical Repeat Potentially hazardous food in the WI Chill was cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not working
  Replace broken gauge
• 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.

September 19, 2008 (Routine)

• 0810 - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. {Observed shallow pan of rice in the WI chill that had a elevated product temperature}
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 0820 A 2 - Critical WI Chill was observed cold holding at improper temperatures. {44.5}
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. { Call Service Technician}
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: McCall RI Freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Section of the wall over the McCall Box in the kitchen was observed to be 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.

May 22, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical Potentially hazardous salads on the cold buffet line were observed cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The ready-to-eat (RTE) Gouda Sauce in the WI refrigeration unit was not properly dated for disposition after preparation and storage.
  Mark a "consume by" date on foods prepared for service if the food is held at 41F or below. The food shall be served or sold within 7 calendar days as 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.
• 1580 - Repeat The cutting board(s) @ the make unit in the kitchen is 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 B - Observed that the inside of the rear banquet RI Chill units were soiled
  Clean & sanitize the bottom shelving of these units.

January 30, 2008 (Routine)

August 16, 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.
• 0820 - Corrected During Inspection Critical Left over cake in the roll in RI Chill besides the banquet area was cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. {Cake was discarded}
• 1450 - Observed marginal refrigeration on the cold side of the buffet/display in the dining room
  Ensure that all cold potentially hazardous food items are pre-chilled and that this unit is capable of refrigeration down to< 41 F.
• 1580 - Repeat Observed that the cutting board on the make unit across from the grill was badly scored
  Resurface/replace this cutting board.

May 02, 2007 (Routine)

January 18, 2007 (Routine)

• 0820 - Critical Observed that ambient air temperatures and internal food temperatures of potentially hazardous food items are @ 45.9 F.
  Adjust the air temperature on this unit to< 41 F or have the unit serviced if required. I recommend that potentially hazardous food items be moved to another unit within 4 hours if the temperature does not drop.
• 1580 - Observed badly scored cutting (sandwich) board @ the make unit in front of the grill/fryers in the kitchen.
  Replace or resurface this cutting board.
• 2730 - Observed that the pipe plug to the recycling dumpster was missing
  Replace the missing pipe plug to this unit so as to keep out rodents.
• 3170 - Observed that a section of wall tiles behind the dish machine have fallen off and are missing.
  Replace or resurface this section of the wall tiles behind the dish machine so as to be smooth and easily cleanable.

September 20, 2006 (Routine)

• 1450 - Observed that the refrigeration unit of the salad unit @ the buffet line has elevated air temperatures >41 F
  Repair or adjust this unit to temperatures< 41 F. { Salads that contain potentially hazardous ingredients were iced down @ this time }
• 1770 B - Observed dust on the fan guard inside the WI Chill
  Clean on a scheduled basis.
• 2700 - Observed missing lid and split welded seam to bottom of the recycling dumpster.
  Repair or replace this unit.
• 3020 - Soap was not provided at the hand washing lavatory @ the rear prep table.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing.
• 3180 - Observed that the ceiling over the upright Hobart unit in the kitchen 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.

May 11, 2006 (Critical Procedures)

• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered. {Call dumpster co for replacement container as entire top was missing}
  Cover all waste containers when not in continuous use.........Dumpster Co. notified.
• 3180 - Observed dust on the ceiling of the WI Chill.
  Clean this area on a scheduled basis.

February 07, 2006 (Routine)

• 1580 - Observed that the sandwich board to the make unit was badly scored
  Resurface the board
• 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<°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. Service request called in to ECOLABS.
• 1770 B - Observed that the kitchen can opener was dirty
  Clean as directed
• 3180 - Repeat Observed dust on the wall above the Hobart RI
  Clean as directed

June 09, 2005 (Routine)

• 0480 - Observed unmarked sugar & flour bins
  Label the sides of the sugar & flour bins as to content identification.
• 1750 - Manufacturer containers were observed reused for the storage of ranch dressings.
  Discontinue the reuse of manufacturer containers for salad dressings & storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Observed that the inside top lip to the ice machine next to the bar had mold growth starting.
  Clean off mold growth with a sanitized wiping cloth after machine has been emptied.
• 1770 B - Corrected During Inspection Observed soiled cutting board to make unit across from cooking area in the kitchen.
  Clean the cutting board to this unit
• 1800 - 1) Observed that the top & sides of the bulk sugar & flour bins were badly soiled.2) Observed that the sides of cooking equipment in the kitchen had a build-up of grease.
  Clean these areas as directed.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Make sure that the hose bib in the mop room is protected when attaching a hose.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Close side doors to keep out birds.
  Cover all waste containers when not in continuous use.
• 3180 - Repeat Observed dust on the wall & ceiling above the Hobart & McCall units in the kitchen
  Clean as directed on a continual basis.

March 01, 2005 (Routine)

• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered. Side doors were open
  Cover all waste containers when not in continuous use. {Corrected}
• 3180 - Observed that the wall over the RI Chill & Freezer units in the kitchen had an accumulation of dust .
  Clean off this section of the wall.

November 18, 2004 (Routine)

• 3180 - Ceiling sections in the kitchen were observed to be soiled with dust and smoke.
  Continue to clean sections of the ceiling on a rotational basis(Observed that cleaning of panels had begun.)
• 1800 - Observed that the outside of the hood had an accumulation of dust.
  Clean off dust from hood surface.

August 10, 2004 (Routine)

• 2640 - The door of the refuse container located outside the establishment is open and letting in flying insects.
  .Close the side door to dumpster to make vermin proof.
• 1770 C - Observed mold growth under soda nozzles.
  Schedule a routine breakdown of this particular piece of equipment.
• 1800 - The nonfood contact surface of the backside of the electric tip skillet 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.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 F while the actual temperature was 150 F.
  Call dish machine service representative for service..
• 1770 B - Observed mold growth on refrigeration gaskets
  Clean off the gasket material. I recommend baking soda /scouring powder and warm water to remove soil.
• 1770 A - Critical Observed metal shavings on can opener across from three compartment sink
  Clean after each use. {CORRECTED ON THE SPOT}
• 0830 - Critical The prepared ready-to-eat (RTE) food in the WI Chill 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.

January 29, 2004 (Routine)

September 25, 2003 (Critical Procedures)

April 28, 2003 (Routine)

• 0470 - Uncovered food in the reach-in and walk-in units.
  Protect food from cross contamination by covering food in storage.
• 0610 - Food stored on the floor in the walk-in coolers.
  Corrected during inspection. Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 1800 - The seals of most of the reach-in units have accumulation of mildew/food debris.
  Corrected during inspection. Clean the seals of the reach-in units regularly to maintain good function.
• 0820 - Critical Several items cold holding on salad bar (potato salad, ham salad) are out of cold-holding temperature range. (Potato salad-60F, Ham-58F)
  Corrected during inspection. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0480 - Repeat Dry storage containers are not labelled.
  Label dry storage containers to prevent misuse of product.
• 3180 - Floor underneath 3 compartment sink (by the dry storage) is in need of cleaning.
  Clean floors as necessary.
• 3030 - There are no paper towels at the handsink in the men's restroom.
  Corrected during inspection. Provide paper towels to encourage proper hand-drying.
• 3170 - Light bulb in hood is burned out.
  Corrected during inspection. Replace light bulbs as necessary.

February 07, 2003 (Other)