August 06, 2009 (Risk Factor Assessment)

May 06, 2009 (Risk Factor Assessment)

March 13, 2009 (Follow-up)

February 04, 2009 (Routine)

• 0160 - Corrected During Inspection Critical Dishwasher did not wash hands between handling dirty dishes and clean dishes.
  Corrected by discussing with employee. Wash hands after they are soiled.
• 0450 - Corrected During Inspection Critical Line cook handled the pickles with her bare hands, noticed the EHS then put on gloves.
  No bare hand contact and wash hands before putting on gloves. Corrected by discussing with employee.
• 1780 E - Pink mold inside ice machine.
  Clean and sanitize.
• 1960 - Water was standing in black bowls after being washed.
  Invert-air dry.
• 3170 - Grout low on floor tiles on the cook line.
  Repair.
• 3100 - Personal items were stored on top of pan liners in the prep area.
  Designate an area for personal items away from prep area.

February 06, 2008 (Routine)

• 0760 - Corrected During Inspection Critical Ribs that were reheated for hot holding were 116 degrees.
  Corrected by putting back into oven and pulled when temperature was >165 degrees.
• 0960 2 - BBQ sauce applicator (mop) not easily cleanable.
  Replace with cleanable utensil.
• 1570 - Flour and sugar bin lids were cracked.
  Replace.
• 1770 C - Corrected During Inspection Trash can lids (non food contact surface) were not clean.
  Pulled and put in dishroom.
• 3080 - Light not working in grill hood.
  Replace bulb.

November 14, 2007 (Critical Procedures)

• 0160 - Critical Employee did not wash hands after talking on the phone.
  Wash hands.
• 0820 - Critical Items like diced eggs were 50 degrees in salad unit.
  Products must be pulled or iced.
• 0820 - Critical Mashed potatoes 119 degrees on the hot holding line.
  Must be 135 degrees. Reheat.

August 29, 2007 (Critical Procedures)

May 09, 2007 (Critical Procedures)

February 06, 2007 (Routine)

• 0760 - Critical Barbeque beef reheated this am was<165 degrees when moved from steamer to hot hold cabinet.
  Correct by using thermometer to check temperatures on PHF that is reheated for hot holding. Must reach 165 degrees before holding hot. Can drop back to 135 degrees (or up) while holding.
• 1770 C - Top of ice machine is not clean.
  Clean.
• 2890 - Light on grill line not shielded.
  Provide shields.
• 3080 - Light intensity on grill line/window and back food prep areas is<50 foot candles (approx 30 foot candles).
  Correct by replacing bulbs, fixtures that don't work, etc. to increase light intensity to 50 foot candles or more.
• 3170 - Wall behind 3 compartment sink has loose wall board, damaged wall interior.
  Correct by repairing wall.
• 3170 - Grout eroded between floor tiles and some tiles chipped creating hard to clean floor and floor that allows water to pool between tiles.
  Correct by repairing floor.

October 25, 2006 (Critical Procedures)

July 20, 2006 (Critical Procedures)

• 0340 - Critical Large prep refrig (fry) is froze up. Salmon dip is 56 degrees, chicken barbecue 55 degrees.
  Discarded.
• 1890 - Critical Interior of ice machine not clean. Old labels stuck on food containers.
  Correct by cleaning and sanitizing ice machine, remove date labels before washing food containers.

April 11, 2006 (Routine)

• 0760 - Corrected During Inspection Critical Brisket was 128 degrees and chicken wild rice soup 93 degrees in hot holding unit.
  Corrected by reheating to 165 degrees before placing inhot hold unit.
• 0960 2 - Barbeque sauce applicator not easily cleanable.
  Replace utensil with one that is cleanable and made of materials approved for food contact.
• 1150 - Lids on bulk bins are cracked.
  Replace (new containers on order).
• 1770 C - Some residue remaining on exterior of food containers from previous labels.
  Completely remove labels from containers when they are washed.
• 3080 - Lihgt intensity on cook line is approx 25 foot candles.
  Increase to 50 foot candles by replacing burned out bulbs and use highest intensity bulb fixture is labeled for.
• 3170 - Coving tile missing under 3 compartment sink drain table. Wall around walk in doors is damaged.
  Repair.
• 3180 - Ceiling and lights over cook line have some dust accumulation.
  Clean.
• 3260 - Corrected During Inspection Employee jackets and aprons on food storage shelves.
  Corrected by moving employee items to suitable location away from food storage.

January 11, 2006 (Critical Procedures)

• 0160 - Critical Observed servers bus dishes, employee applied chapstick, employee touched face and did not wash hands before returning to foodservice duties.
  Wash hands at appropriate times.
• 0800 - Critical Pan of wings in walk in refrig 43 degrees internal (cooled from yesterday). Walk in temp 36 degrees. Wings are still cooling.
  Cool PHF as stated by using shallow pans to maximize air circulation.
• 0820 - Critical Hot hold unit at end of cook line-chicken 128-112 degrees, ribs 122 degrees.
  Reheat to 165 degrees and hold at 140 degrees or more.
• 0820 - Corrected During Inspection Critical BBQ chicken on top of prep at 56 degrees.
  Discarded.

October 04, 2005 (Critical Procedures)

• 1890 - Critical Interior of ice machine has mold/mildew on interior top.
  Clean and sanitize.
• 1890 - Critical Food containers have date labels on them after being cleaned and sanitized.
  Completely remove labels before putting in dishwasher.

August 02, 2005 (Complaint)

July 06, 2005 (Critical Procedures)

April 04, 2005 (Routine)

• 0570 - Soiled wet cloth on cutting board.
  Store wet cloths in sanitizer bucket between uses.
• 1320 - Digital temp guage for dishwasher rinse temp not accurate.
  Repair.
• 1770 A - Critical Labels remain on clean, sanitized equipment.
  Completely remove labels from food containers when washing them.
• 3170 - Wall by walk in freezer door deteriorated.
  Repair.
• 3180 - Corner of floor under 3 compartment sink not clean.
  Clean.

January 03, 2005 (Critical Procedures)

June 07, 2004 (Critical Procedures)

February 23, 2004 (Routine)

• 0760 - Critical BBQ sauce at 58 degrees in hot holding unit.
  Reheat to 165 degrees before transferring.
• 0220 - Critical Repeat Cups in kitchen.
  Use tops and straws.
• 3260 - Coats on storage racks by door to take out.
  Store properly away from prep/service area.
• 2350 - Critical Hot water side not operational.
  Repair shut off valve.
• 1570 - Standpipe missing in dipper well.
  Replace and use for scoop storage.

August 01, 2003 (Critical Procedures)

May 14, 2003 (Critical Procedures)

March 03, 2003 (Complaint)

• 2930 - Wall holes to exterior.
  Close opening to walls interior and exterior especially at smoker.
• 0760 - Critical BBQ sauce at 129 F.
  Reheat all food products to 165 F or higher.

February 03, 2003 (Routine)

• 0220 - Critical Employee drinks open.
  Employee drinks to have tops and lids.
• 1880 - Improper utensil storage.
  Do not place utensils between equipment tops, place on clean sanitizer.
• 1190 - No therm in refrig.
  Make sure all cold storage units have thermometers.
• 0470 - Ribs in plastic bucket on steam table.
  Use time or temp control for reusable product.
• 2640 - Dumpster lids open.
  Keep dumpster lids closed at all times. Change dumpster if necessary.