September 11, 2009 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. (Ice Cream scoops and Ice scoop)
  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.
• 1750 - Repeat 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.
• 1750 - Repeat 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.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

April 02, 2009 (Routine)

• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the Double-Door Cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 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.
• 1750 - 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.
• 1780 - Critical Food contact surfaces of the Can Opener used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2000 - Single-Service articles were found stored on the floor.
  Store single-service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2720 - Observed refuse containers stored in the establishment containing food residue wastes without tight fitting lids.
  Cover all waste containers when not in continuous use.

November 03, 2008 (Critical Procedures)

June 23, 2008 (Follow-up)

• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the Double Door Cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 3170 - Repeat Walk In Ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 04, 2008 (Routine)

• 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their 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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the Ice Cream Cooler (Containers Stacked without Lids).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the Dry Storage Shelves is not 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Double Door Cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1960 - Trays were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1960 - Trays were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2620 - There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 3170 - Walk In Ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 04, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their 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 - Corrected During Inspection Critical Repeat Hamburger Patties hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical Repeat 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.
• 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.

September 27, 2007 (Routine)

• 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0820 - Critical Repeat Sliced Tomatoes on Makeline cold holding at improper temperatures.
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) Beef Stew 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.
• 1570 - Ice Cream Scoop Holder was observed in a state of disrepair and damaged.
  Repair the Ice Cream Scoop Holder to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Ice Cream Scoop Holder replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Manufacturer containers were observed reused for the storage of Kraut.
  Discontinue the reuse of manufacturer containers for Kraut storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.

August 09, 2007 (Follow-up)

• 0060 - Critical Repeat The Person in Charge couldnt explain proper the proper cooling procedure of cooked foods for storage.
  Understand the procedure - 2hrs from cook temp to 70 degrees and 4 hrs from 70 to 40 degrees.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener
  Clean and sanitize these surfaces for food contact.

May 08, 2007 (Routine)

• 0060 - Critical The Person in Charge couldnt explain proper the proper cooling procedure of cooked foods for storage.
  Understand the procedure - 2hrs from cook temp to 70 degrees and 4 hrs from 70 to 40 degrees.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0480 - Unlabeled food containers.
  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.
• 0820 - Corrected During Inspection Critical Hamburger Patties hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener
  Clean and sanitize these surfaces for food contact.

November 29, 2006 (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 and the container.
• 1800 - The nonfood contact surface of the ceiling of walk in cooler 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.
• 3330 - Critical Working containers of pure beach stored in spray bottle are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

June 20, 2006 (Routine)

• 1180 - A food temperature measuring device (degrees F) is not provided.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1530 - 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3045 - Corrected During Inspection 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.

January 25, 2006 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Uprigh line cooler cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1060 - The nonfood contact surface of the shelves in back storage room are not 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.
• 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees F) located in the upright freezer was not provided.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hard wood shelving.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Clean pans were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2190 - Water from the handwashing sink in the men's and women's bathroom was measured at a temperature less than 110F. There is no hot water in the bathrooms.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2890 - Light bulb in the walk in cooler is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2920 - Toilet room door is not provided with a self-closing door. The self closing device for the women's bathroom door is broken.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 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.

May 20, 2005 (Routine)

• 0610 - Food stored on the back kitchen floor stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - The door handles of the kitchen refrigerator and the back kitchen freezer are missing.
  Repair or replace the refrigerator/freezer door handles in accordance with the manufacturer' specifications.
• 2790 - The indoor wall material(tile) located at the left entrance to the back kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material(tile) at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

July 26, 2004 (Routine)

• 1570 - The door handles of the kitchen refrigerator and the back kitchen refrigerator are missing.
  Repair or replace the refrigerator door handles in accordance with the manufacturer's specifications.
• 1320 - There was no temperature measuring device located in the back kitchen refrigerator.
  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.
• 0610 - Food stored on the back kichen floor stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.