August 11, 2009 (Routine)

March 30, 2009 (Routine)

• 1730 - Corrected During Inspection The thermometer on the high temperature dishmachine is not in good repair and/ or not accurate in the range of use (hi temp reading of 165 degree F for final rinse reading noted).
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2310 B - The handwash station at the wait station area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

July 22, 2008 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw numerous frozen foods.
  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
• 1570 - Pass thru-window above the cooks reachin is coming down, laminant is coming off many contact surfaces.
  Repair the pass-thru ledge and laminant.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dipwell, food sink.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Hood fan filters and hood noted not cleaned.
  Clean the hood and filters.
• 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

April 15, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Choco/Van soft serve 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 A - Corrected During Inspection Critical Detergent and sanitizing pails, food sink, cutting boards noted not cleaned.
  Clean the food contact surfaces.
• 1770 C - Exterior of reach-ins and high shelving noted not cleaned.
  Clean the equipment and shelving surfaces.

January 07, 2008 (Routine)

• 1770 A - Corrected During Inspection Critical Lack of cleaning food contact surfaces from previous days production.
  Clean all food contact surfaces before preparing foods.
• 1770 C - High and low shelving, heating units, reach-in coolers, microwave interiors, ice cream chests, sundae glass shelf are some non-food contact surfaces listed not cleaned.
  Clean all non-food contact surfaces.
• 1780 - Critical Ice machine has mold buildup.
  Clean the ice machine.
• 3180 - Floor surfaces along walls and under equipment noted not cleaned.
  Clean the floor surfaces.

October 26, 2007 (Routine)

• 0820 - Corrected During Inspection Critical 5 gallon milk dispensing bag 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 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods 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.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1600 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1770 A - Critical Salad unit cutting board and surfaces, cutting boards cooks area, dipwells, soda units ice dispensing chute are only some listed food contact surfaces noted not cleaned.
  Clean and sanitize all food contact surfaces.
• 1770 C - Exterior surfaces of equipment, hood from filter down (dripping grease), ice cream untis, dosa dispenser area are only some non-food contact surfaces listed that are found not cleaned.
  Clean all non-food contact surfaces.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.

August 15, 2007 (Complaint)

July 16, 2007 (Follow-up)

July 11, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Corrected During Inspection Critical PHF's (walk-in) 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.
• 1150 - Warnimg mixer housing damaged.
  Repair or replace the mixer.
• 1770 A - Corrected During Inspection Critical Condiment holders, sundae prep, lids in bin in walk-in, sandwich unit bins, cutting board noted not cleaned.
  Clean and sanitize the food contact surfaces.
• 1770 C - Area below the grill, cabinet shelving, exterior of equipment, some booth areas noted not cleaned.
  Clean the non-food contact surfaces.
• 3170 - Water leak in the ceiling area of the mens restroom.
  Repair the leak and ceiling surfaces.
• 3180 - Floors in the kitchen, under equipment, and dining area noted not cleaned.
  Clean the floor surfaces.

July 11, 2007 (Complaint)

April 10, 2007 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 0240 - Corrected During Inspection 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.
• 0470 A 4 - Food was observed stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical PHF's in the walk-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.
• 0830 - Critical The ready-to-eat commercially processed PHF's in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing once opened, 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.
• 1320 - The temperature measuring device in the cooling equipment was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1570 - Hand sink faucet coming loose, and the walkin freezer ramp has large gaps.
  Repair the faucet and ramp.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Cutting boards and surfaces, shake mixer, and the food sink.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Cabinet shelving, void area below the grill, sides of equipment, dust pans are only some non-food contact surfaces noted not cleaned.
  Clean the non-food contact surfaces.
• 3180 - Floors, and floor drains in the facility 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 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 12, 2007 (Routine)

• 1380 - The pressure gauge for the high temperature final rinse warewash machine isnot working properly.
  The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge.
• 1570 - Cardboard used to support the sundae mixer tables leg.
  Repair the table leg and remove the cardboard.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level dipwell is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3180 - Some floor surfaces found not cleaned.
  Clean all the floor surfaces.

December 21, 2006 (Routine)

• 1570 - 1. Formica coming off divide above cooks area. 2. Soap dispenser in back area at the handsink is broken.
  Repair the formica and replace the dispenser.
• 1770 C - Lid and back area of cooks make line not cleaned.
  Clean the non-food contact area(s).
• 1830 - Corrected During Inspection Soiled items were observed loaded into the warewashing machine improperly.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 3180 - Floors in some areas not cleaned.
  Clean all floor surfaces.

October 25, 2006 (Routine)

• 1570 - Laminant missing or coming away from contact surfaces on many cabinets.
  Repair the laminated cabinets and shelving.
• 1580 - The cutting boards on the many units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Walk-in cooler racks, exterior surfaces of equipment, high shelving found not cleaned.
  Clean the non-food contact surfaces.
• 3180 - Walk-in freezer floor and the kitchen area floor surfaces not cleaned.
  Clean the floor surfaces in the kitchen and walk-in.

August 30, 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 - Corrected During Inspection Critical Soft Serve 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.
• 1570 - Soft serve unit fails to function properly, and the walk-in freezer door fails to close.
  Repair the soft serve unit and repair the freezer door.
• 1770 A - Corrected During Inspection Critical Dipwells and cuttring board on salad prep not cleaned.
  Clean and sanitize the food contact surfaces.
• 3180 - Floors in the kitchen, back area, and chemical closet found not cleaned.
  Clean the floor surfaces.
• 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 10, 2006 (Follow-up)

June 19, 2006 (Routine)

• 0610 - Fry oil stored on the floor.
  Store oil on shelving or racks up off the floor.
• 1150 - Brown and gray tubs are damaged.
  Replace all the damaged tubs.
• 1570 - Exposed pressboard on lower shelving along front counter.
  Repair shelving to seal the exposed pressboard.
• 1770 A - Critical Dicing unit, dipwell and utensils, salad unit surface and cutting board, clean dish rack, dishes, lexan bins, and the food sink are only a few food contact items noted that were found not cleaned.,
  Clean and sanitize all food contact surfaces.
• 1770 C - Chest ice cream freezer, exterior of equipment, interior of reach-ins, microwave interiors, counter tops/shelving are some non-food contact surfaces found not cleaned.
  Clean all non-food contact surfaces.
• 1780 - Critical Mold growth on the interior of the ice machine.
  Empty ice machine and clean and sanitize from top downward.
• 2350 ii - Friendly's drinking cup used as a drain expansion for the ice machine floor drain.
  Put the proper drain expansion piece onto drain, mount drain pipes from the ice machine so a air gap exist between the pipe and drain.
• 3180 - Floor and wall surfaces not cleaned.
  Clean all floor and wall surfaces.

May 12, 2006 (Complaint)

• 1580 - The cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Non-food contact surfaces not cleaned.
  Clean the non-food contact surfaces.
• 2350 ii - Trap to the back hand sink leaks.
  Repair the drain pipe trap.

May 05, 2006 (Follow-up)

• 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.

April 25, 2006 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: containers of orange juice.
  Store food in packages, covered containers, or wrappings.
• 1320 - Lack of or improperly place thermometers in cooling/freezing units.
  Relocate to warmest location (by the door), and endure all units have thermometers.
• 1350 - The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating.
  Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
• 1570 - 1. Caulk in many areas worn, missing, or full of debris. 2. Ice cream chest lids coming apart. 3. Door gaskets to the 2 door freezer are torn. 4. Pull down doors to the dishwasher have damaged gaskets. 5. Can opener has metal fragment in housing.
  Remove old caulking, clean surfaces, and recaulk, repair the ice cream chest lids, replace the damaged gaskets to freezer and dishwasher, and replace the can opener blade.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - 3 compartment sink and dsih unit not cleaned.
  Clean the 3 compartment sink and dish unit.
• 1770 A - Critical Utensils, paltes, cutting boards, food sink, dicing units, can opener are some food contact surfaces listed that were found not cleaned.
  Clean and sanitize food contact surfaces.
• 1770 C - Exterior surfaces of equipment, interiors of reach-ins, hood system, milk dispensing unit, are some non-food contact surfaces found not cleaned.
  Clean all non-food contact surfaces.
• 2350 ii - Slow drain at back hand sink.
  Unclog drain to allow flow.
• 3080 - Ceiling lights out in kitchen and chemical closet areas.
  Replace the blown bulbs.
• 3170 - Door damage to the chemical closet.
  Repair the door.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3360 - Corrected During Inspection Critical Round-up weed killer found in facility.
  Remove weed killer from facility.

February 13, 2006 (Routine)

• 1150 - Many ice cream style scoops are missing end caps.
  Replace the scoops that are missing end caps.
• 1580 - Cooks cutting board is grooved.
  Resurface or replace the cutting board.
• 1770 C - Reach-in 2 door freezer interior not cleaned.
  Clean the freezer interior.

December 13, 2005 (Routine)

• 1100 - End caps missing form several scoops.
  Replace scoops that is missing end caps.
• 1570 - Open gap from shelf to wall surface, old caulk in many locations coming up or missing, damaged door gasket to the True 2 door freezer.
  Seal off the gap between wall and shelf, remove old caulk and apply a new smooth bead of caulking, and replace the door gasket to the True freezer.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill lids.
  Clean and sanitize these surfaces for food contact.
• 1770 C - The high shelving, tops of heat lamp unit, old oven shelf found not cleaned.
  Clean non-food contact surfaces.
• 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the scrape station sink and spray knozzle is less than twice the diameter of the water supply inlet.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2890 - Light bulb in sundae area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Tiled floor grout in many locations worn or missing, wall coving missing from the wall behind the ice cream chest, and the wallpaper in the dining area coming away from the wall.
  Regrout the floor where needed, replace missing cove base, and remount the wallpaper.

November 07, 2005 (Complaint)

October 26, 2005 (Follow-up)

October 17, 2005 (Routine)

• 1320 - There was no temperature measuring device located in the sundae area reach-in cooler.
  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 Dipwell(s), cutting board(s), slicing /dicing unit, sundae mixer, some utensils, silverware found not cleaned.
  Clean and sanitize food contact surfaces.
• 1770 B - Encrusted debris on Blodgett oven interior base.
  Clean the interior of the Blodgett oven.
• 1770 C - Hood system, ice machine drop plate, high shelving, exterior surfaces of equipment, and the milk dispensing unit door gasket found not cleaned.
  Clean all non-food contact surfaces.
• 2830 - Floor and wall juncture in in kitchen area behind new chest freezer not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3170 - Wallpaper in dining coming off the wall.
  Repair wallpaper in dining area.
• 3180 - Floors and walls not cleaned.
  Clean walls and floor surfaces.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

August 24, 2005 (Routine)

• 1320 - There was no temperature measuring device located in many cooling units.
  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 - Corrected During Inspection Critical Dipwell, shake mixer, cutting boards found not cleaned.
  Clean and sanitize food contact surfaces.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces
  Clean and sanitize these surfaces for food contact.
• 1770 C - Microwave interior, hood surface and filters, exterior of some equipment found not cleaned.
  Clean all non-food contact surfaces.
• 3170 - Come wall surfaces found not cleaned.
  Clean all wall surfaces.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

June 20, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Soft serve 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.
• 1570 - 1. Taylor soft serve unit fails to function properly. 2. Cover for the lowboy cooler compressor missing. 3. Door gasket to the sundae unit is torn.
  Repair the Taylor unit, replace torn door gasket, and replace the lowboy cooler compressor area cover.
• 1580 - The cutting board along the salad unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1630 - Corrected During Inspection Detergent or cleaning agent was not present in the dishwashing unit.
  In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
• 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.
• 1770 A - Critical 1. Dishes ran through the dishwashing unit without detergent, clean dishes staged with dirty dishes on rack, dicing/slicing units, shake mixing unit, ice chute on the soda unit, and the can opener found not cleaned.
  Clean and sanitize food contact surface by washing with hot detergent water, rinsing with hot clean water, and sanitizing.
• 1770 C - Break table, underside of grill/flat top and other non-food contact surfaces found not cleaned.
  Clean all non-food contact surfaces.
• 1820 - Dishes remains soiled with food debris after the wash cycle.
  Incorporate a preflushing, presoaking or scrubbing with abrasive step prior to loading of items into the mechanical warewashing machine.
• 1830 - Soiled items were observed loaded into the warewashing machine improperly.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 3180 - Walk-in freezer and other floor surfaces found not cleaned.
  Clean all floor surfaces.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.