March 20, 2009 (Routine)

• 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.
• 1320 - There was no temperature measuring device located in the Reach-in freezer.
  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.
• 2000 - Clean single service cups were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2310 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  Discontinue to use the automated handwash station for dumping drinks. This station must be used in accordance with the manufacturers operating procedures.
• 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.

August 19, 2008 (Routine)

• 0550 - 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the concession stand.
  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 The floor underneath the cabinets and equipment in the back, the wall underneath the 3-comp. sink 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 26, 2008 (Routine)

• 1010 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1570 - The 3-compartment hot water mixing valve was observed in a state of disrepair.
  Repair the 3-compartment sink hot water mixing valve to good working condition.
• 1570 - Unused or non-functioning Maytag freezer not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 3180 - The floor behind the ice machine, kitchen walls around the mop sink, and the kitchen ceiling tiles were 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 - Mop 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.

April 24, 2007 (Routine)

September 29, 2006 (Routine)

• 0550 - Dispensing utensils improperly stored between uses (scoop handle observed in popcorn salt).
  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.
• 1060 - The nonfood contact surfaces of the rusted and chipped wire racks located in the True refrigeration unit are no longer 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.
• 1570 - Repeat Front counter cabinet door (hinge), cabinet floor (cracked), cabinet trim (missing), front shelving trim (missing), and True refrigeration unit were observed in a state of disrepair and damaged.
  Repair the items above to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Note: Refrigeration unit repair is scheduled for Oct. 3, 2006-only non-potentially hazardous foods are currently stored in unit (i.e. pickles).
• 1570 - Repeat Unused or non-functioning equipment (popcorn machines) not removed from the premises. Repair pending.
  Remove any unused or non-functioning equipment from the premises.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Popcorn machine surfaces.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Ice machine shute was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food (inclusive of ice) in storage.
• 3170 - Wall near kitchen hand sink (observed holes) and caulk between hand sink and wall are not maintained in good repair
  Maintain physical facilities in good repair (fill holes and recaulk area between wall and hand sink). Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen walls, ceiling vents, and ceiling tiles 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.

April 12, 2006 (Routine)

• 0550 - In-use ice scoops improperly stored between uses.
  Store scoop in the ice with the handle up out of the ice.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - Repeat The food contact surface of the ice shovel is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the shovel. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. *Train all staff in the proper set up and use of the three compartment sink.
• 1570 - Cabinet doors were observed in a state of disrepair and damaged.
  Repair the door hinges to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: cabinets, wire racks, freezer, refrigerator,....
  Clean and sanitize these surfaces.
• 2000 - Drink lids were observed stored with the food-contact surface facing upward.
  Store single service items and utensils covered or inverted to prevent contamination while in storage.
• 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 2350 ii - Plumbing connections under the front hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 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.
• 3170 - One light in the kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor and ceiling tiles 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.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 16, 2005 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1100 - The food contact surface of the ice shovel is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the shovel to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - There was no temperature measuring device located in the Maytag freezer.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of bulk ice machine, ice shovel.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cabinet under handsink.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat Floor tiling in back kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 08, 2005 (Routine)

• 1150 - The nonfood contact surface of the cinderblocks used underneath tthe storage shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 3170 - Repeat Several floor tiles are broken and in poor repair in back of kitchen.
  Repair tiles.

December 21, 2004 (Routine)

• 0050 - Critical There is no Certified Food Manager available at facility. There must be a CFM available immediately. Manager must register for class asap.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 2000 - Single service cups stored on the floor in the store room.
  Elevate six inches.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cabinet underneath hansink up front.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat There are several floor tiles broken and missing in the back kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - Laminet under cabinet is in poor repair.
  Replace laminet underneath cabinet.

April 07, 2004 (Follow-up)

April 06, 2004 (Routine)

• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners are stored on shelf with single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0450 - Critical Cup used as a scoop in butter for popcorn.
  Provide a scoop with a handle.
• 0550 - Dispensing utensils improperly stored between. Ice scoop handle buried in ice
  Store ice scoop with handle facing upward out of the ice. 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.
• 1150 - The nonfood contact surface of the cinderblock to hold up storage shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3170 - Floor tiling missing under ice machine in back.
  Repair tile. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor in back and mopsink noted in need of cleaning. Ceiling tiles in back 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 - Ice shovel was observed in a condition that prevents necessary maintenance and easy cleaning. Cabinet door under butter dispenser is broken.
  Replace ice shovel as it is in poor repair and cannot be cleaned. Repair door.
• 1770 - The following were noted in need of cleaning: interior of ice machine (slime mold on top and rust accumulation on door), bottom of interior ofTrue refrigerator, underneath popcorn machine, spray foam used to fill soda pipe lines.
  Clean thoroughly and regularly.
• 2120 - Critical There is no hot water in the ladies and mens restrooms.
  Repair immediately. Manager has contacted plumber who will be in tomorrow. Hot water is available at kitchen handsinks and 3-compartment sinks.

March 10, 2003 (Routine)

• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3220 - Mop sink is not clean - trash inside.
  Do not store trash in mop sink and maintain cleanliness.
• 3180 - Storage room behind service counter - Floors are sticky with what appears to be food residue and mold/mildew.
  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.
• 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.
• 1800 - The nonfood contact surface of the IceMachine had accumulations of grime and debris (mold/mildew) on the interior and on the rubber door gaskets.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QT-10 or Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.