September 17, 2009 (Routine)

Violations:

• 0820 A 2 - Critical Phf's in prep unit cold holding at improper temperatures. Lids had been open during lunch time.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - The door gasket to the pepsi reach in is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2890 - Light bulb in the food prep area not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

June 01, 2009 (Routine)

Violation: 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Comments:
Doing a much better job of cleaning food prep area.Have written logs for time.

February 06, 2009 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.(salmon&pork,lowboys)
  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.(sugar)
  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 A 2 - Corrected During Inspection Critical Sliced ham and turkey on top of prep unit 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under fryer,grill.
  Maintain nonfood-contact surfaces of equipment clean.
• 2640 - Observed dumpster top and doors open during inspection.
  Doors and top to dumpster must be kept at all times to inhibit insect and rodent activity.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door(men's restroom)
  Provide toilet room door that is tight fitting. 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.

October 27, 2008 (Routine)

Violations:

• 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - Repeat There was no temperature measuring device located in the smal and glass door reach in.
  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.
• 3250 - Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.Tighten self closures on restroom doors.

Comments:
Cleaning and sanitization looks better. Keep it up.

July 31, 2008 (Routine)

Violations:

• 0820 A 2 - Critical Phf's in the prep unit 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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. To minimize workload you can move to all single service utensils.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: between and under equipment.
  Maintain nonfood-contact surfaces of equipment clean.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils,kitchenware.Sanitizer solution not reaching required mininum of 50ppm chlorine.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3180 - Floors in the food prep area 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.

Comments:
Need to rearrange items in the walk in.Put phfs near the rear of the unit and nonperishables on shelving closest to the door.

April 21, 2008 (Routine)

Violations:

• 0820 A 2 - Critical Phfs in prep unit and small reach in cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in the reach ins,walk in.
  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.
• 1570 - The door gasket to the pepsi reach in is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Pass through shelf for prepared food was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the shelf top 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 shelf top, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the equipment in food prep area 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.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.(mop sink,hose under pressure)
  Provide a backflow or backsiphonage prevention device on all threaded faucets.

January 14, 2008 (Routine)

Violations:

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0810 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli turkey in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1150 - The nonfood contact surface of the milk crates used for food storage are 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.
• 1320 - Corrected During Inspection The temperature measuring device located on the warewashing machine does not read out in proper increments.
  Provide a temperature measuring device that is scaled in increments of no greater than 2 degrees F to ensure accurate readings.
• 3180 - Repeat Floors in the food prep area 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.
• 3330 - Corrected During Inspection Critical Working container of cleaning solution 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.

September 24, 2007 (Routine)

Violations:

• 0820 - Critical Phfs in the prep unit cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0820 - Corrected During Inspection Critical Repeat Shell eggs,sliced turkey,tomatoes 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.
• 0850 - Critical Phfs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1570 - Small reach in was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the reach in drain 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 reach in drain, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the pepsi reach in is (missing, damaged).
  Repair or replace the pepsi reach in door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside and outside equipment.
  Maintain nonfood-contact surfaces of equipment clean.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep area(no sanitizer buckets).
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door(mens restroom)
  Provide toilet room door that is tight fitting. 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.
• 3180 - Repeat Floors in the food prep area 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.
• 3270 - Premises are not being routinely inspected for evidence of pests(mice)
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

June 12, 2007 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food on top of prep unit.Setting wrapped food on top on uncovered drop pans.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Corrected During Inspection Critical Turkey and ham slices,ranch dressing 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.
• 0820 - Critical Phf's in the prep unit,lowboys,and small reach in cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the glass door reach in.
  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.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door(women's restroom)
  Provide toilet room door that is tight fitting. 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.
• 3180 - Repeat Floor under and behind equipment in the food prep area 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.

Comments:
All refrigeration units must be maintained at 41 degrees or below at all times.

February 22, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Shell eggs cold holding at improper temperatures.
  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.
• 1150 - The nonfood contact surface of the milk crates used as storage racks are 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1800 - Repeat The nonfood contact surface of the inside and outside of equipment 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.
• 3180 - Repeat Floors in the walk in cooler and freezer,and under equipment 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.
• 3380 - Corrected During Inspection Critical Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

October 02, 2006 (Routine)

Violations:

• 0470 - Critical Unwrapped or uncovered food in the food prep area.(taco shells)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers.(flour)
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in cooler and freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the reach ins.
  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.
• 1700 - 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.
• 1800 - Repeat The nonfood contact surface of the inside and outside of equipment 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.
• 3180 - Repeat Floors and walls in the food prep area 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.
• 3250 - Toilet room doors are being kept open(ladies restroom)
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

June 07, 2006 (Routine)

Violations:

• 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.
• 0800 - Corrected During Inspection Critical Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature 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.
• 0810 - The methods used for cooling were not adequate. (leave edges uncovered on sausage containers)
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 1800 - Repeat The nonfood contact surface of the equipment,exhaust filters 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.
• 3080 - Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3180 - Repeat Floors in food prep area,walk in cooler 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.
• 3380 - Corrected During Inspection Critical Bleach in wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

January 24, 2006 (Routine)

Violations:

• 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.
• 0480 - Repeat Unlabeled food containers. (flour and sugar)
  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.
• 0550 - Dispensing utensils improperly stored between uses. (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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Improper use of dry wiping cloths.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 0820 - Corrected During Inspection Critical Baked potatoes hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Critical Phfs in small reach in cold holding at improper temperatures.
  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.
• 0820 - Corrected During Inspection Critical Sour cream cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in the small reach in.
  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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (line was not in sanitizer bucket)
  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. To minimize workload you can move to all single service utensils.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: all equipment in the food prep area.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Floors in the food prep area 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 21, 2005 (Routine)

Violations:

• 0450 - 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.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (taco shells)
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0820 - Corrected During Inspection Critical Sausage patties,tray of shell eggs cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1060 - The nonfood contact surface of the cardboard box used to store sugar and sweet&low packets 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.
• 1150 - The nonfood contact surface of the milk crates next to fryers are 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.
• 1800 - Repeat The nonfood contact surface of the equipment 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.
• 3180 - Repeat Floors in the food prep area 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 16, 2005 (Routine)

Violations:

• 0480 - Unlabeled food containers.(sugar)
  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.
• 1800 - Repeat The nonfood contact surface of the inside,outside under,betwen,behind equipment in the food prep area 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.
• 3180 - Floors in the walk in cooler,freezer,food prep area,ceiling in the food prep area 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.

March 17, 2005 (Routine)

Violations:

• 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.
• 1570 - Spatulas was observed in a state of disrepair and damaged.
  Repair the spatulas 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 spatulas, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - Repeat The nonfood contact surface between equipment 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.
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler. (need a larger wattage bulb)
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

December 13, 2004 (Routine)

Violations:

• 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.
• 1800 - Repeat The nonfood contact surface of the between and under equipment in the food prep are 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.
• 2640 - Repeat Observed dumpster door open during inspection.
  Keep dumpster doors closed at all times to control insect and rodent activity.
• 3330 - Critical Working containers of cleaning solution 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.

September 20, 2004 (Routine)

Violations:

• 3180 - Repeat Floors in food prep area and in the walk in freezer 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.
• 1800 - The nonfood contact surface under and behind equipment,exhaust filters,ac cover had 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.
• 2000 - Clean soup spoons were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1150 - The nonfood contact surface of the milk crates used for storage racks in the walk in freezer are 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.
• 1060 - The nonfood contact surface of the cardbroad box 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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

June 28, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Diced ham,red meat,uncooked hotdogs cold holding at improper temperatures.
  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.
• 0850 - Critical Phf,s in the lowboys for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 2640 - Observed dumpster door open during inspection.
  Must keep dumpster door closed at all times to help control flies and other pests.
• 3180 - Repeat Floors under the equipment in the food prep area 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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. To minimize workload you can move to all single service utensils.
• 2020 - Unwrapped knives, forks, or spoons were not stored at the waittress station with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3170 - Grout in the tile floor in the food prep area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Critical Working containers of cleaning solutions were 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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the exhaust hood area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

March 10, 2004 (Routine)

Violations:

• 0820 - Critical Repeat Grilled chicken cold holding at improper temperatures.
  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.
• 3080 - Less than 50 foot candles of light was noted over the grill and fryers.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 1800 - The nonfood contact surface of the inside and outside of equipment had 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.
• 1080 - The card board box is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 3180 - Floors in the food prep area 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.
• 3250 - Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

August 08, 2003 (Follow-up)

Violation: 0820 - Critical Repeat Cold holding at improper temperatures: prep unit refrig is 49 F, items on top are in the low 50's.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. An effort is being made to keep the lids shut on the prep unit. Temperatures are being monitored on this unit. All items must be discarded after 4 hours if proper temperature cannot be maintained. Make sure proper documentation is in place.

August 06, 2003 (Follow-up)

Violation: 0820 - Critical Repeat Cold holding at improper temperatures: top of prep unit - shredded cheese 68 F, turkey 65 F, ham 64 F, roast beef 60 F, sliced cheese 64 F, sliced cheese in white container stored on top of pans is 71 F. The prep unit refrigerator is 50-52 F. Items in the refrigerator - turkey 55 F, cheese 53 F. There is standing water in the bottom of the refrigeration unit.
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. This prep unit should not be used until it can maintain food at 41 F (45 F) or below.
Comments:
Temperatures of all refrigeration units are being monitored twice daily. The temperature recorded for the prep unit at 0600 was 31 F. The temperature at 1400 was recorded at 49.7 F. The weekly chart indicates that the temperature of the prep unit has been >45 F each afternoon since Monday. No action had been taken to correct this problem. Maintenance was called during my inspection and they arrived while I was there. A follow-up visit will be made on 8/8/03.

July 15, 2003 (Routine)

Violations:

• 0820 - Critical Cold holding at improper temperatures: Food on top of prep unit - shredded cheese 54 F, turkey/ham 50 F, sliced cheese 52 F. White container of sliced cheese stored on top of other pans is 57 F. The temperature of the prep unit refrigerator is 43-45 F.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Temperatures of refrigeration units are being monitored twice a day. The temperature of the prep unit refrigerator at 0600 was recorded as 33 F. Keep lids closed on the top of the units as much as possible. Temperature inside refrigerator has dropped to 41 F during inspection.
• 1750 - Manufacturer container was observed reused for the storage of other food.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2810 - Floor near grill area is not smooth and easily cleanable. There is grout missing between the tiles.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

March 11, 2003 (Follow-up)

Comments:
Dishwasher has been repaired and is properly dispensing 100 ppm chlorine.

March 04, 2003 (Routine)

Violations:

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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. To minimize workload you can move to all single service utensils. Manager was able to get the dishwasher to dispense 50 ppm chlorine after priming it and draining and refilling it. Make sure dishwasher consistently dispenses the proper amount of sanitizer.
• 0610 - Food stored on the floor in the walk-in units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2020 - Silverware was not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 1800 - The floors in the walk-in units have an accumulation of dirt and food.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.