September 30, 2009 (Routine)

July 08, 2009 (Follow-up)

July 02, 2009 (Critical Procedures)

• 0160 - Critical No employees were observed effectively cleaning their hands during the entire inspection.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0450 - Critical Repeat An employee was observed handling ready-to-eat (RTE) food with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 1 - Critical Meatloaf was found on the counter at improper temperature (112F, 127F).
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 1770 A - Critical Pans and utensils on the racks near the mop sink were found with accumulations of grease and food on their contact surfaces.
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical Dishes and utensils were being washed and rinsed without being sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2310 - Critical The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.

April 27, 2009 (Routine)

• 0450 - Critical Ice was being dispensed with a drink cup which was stored in the ice between uses. This allows for bare hand contact with the ice from the surface of the cup.
  Provide suitable utensils such a scoop with a handle (ice scoop) to handle RTE food (ice) to prevent contamination from hands.
• 0570 - Wet wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Sausage patties were thawed on the counter beside the grill at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 2 - Critical Raw sausage patties (73F) and shell eggs (room temperature) were held on the counter near the grill without temperature control.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 2000 - Utensils and other cooking equipment found stored in unclean locations or where they are exposed to contamination.
  Store utensils and equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3240 - The kitchen handsink was leaking and so was not available for use by employees.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

November 20, 2008 (Follow-up)

November 18, 2008 (Critical Procedures)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. No gloves are available on premises.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 1 - Corrected During Inspection Critical Grits and sliced pork on a hot holding unit at improper temperatures. Lasgne is stored in a pan inside the steam table and it is held at improper temperature.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
  Clean and sanitize these surfaces for food contact.