April 22, 2009 (Follow-up)

April 16, 2009 (Routine)

• 0060 - Critical The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) FOOD 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.
• 1750 - Manufacturer containers were observed reused for the storage of FOOD.
  Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.

June 14, 2008 (Critical Procedures)

March 04, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1570 - The door gasket to the CHEST FREEZER is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3170 - Repeat FLOOR is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 16, 2007 (Routine)

• 0220 - Corrected During Inspection Critical The COOK is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 - Corrected During Inspection Critical Repeat MILK, HOT DOGS & SLICED TOMATOES cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - Corrected During Inspection The temperature measuring device in the REFRIGERATION 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - FLOOR is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 27, 2006 (Routine)

November 02, 2006 (Routine)

• 0820 - Critical Repeat Prep table food, coleslaw cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical The prepared ready-to-eat (RTE) FOOD 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 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.

December 27, 2005 (Routine)

December 27, 2005 (Routine)

April 19, 2005 (Routine)

• 0820 - Critical Condiments cold holding at improper temperatures at sandwhich 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. Food discarded during inspection. Advised to use smaller quantities and keep lid shut between uses.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the refrigeration is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 2790 - The indoor wall material located athand sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

April 19, 2005 (Routine)

• 0820 - Critical Condiments cold holding at improper temperatures at sandwhich 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. Food discarded during inspection. Advised to use smaller quantities and keep lid shut between uses.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the refrigeration is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 2790 - The indoor wall material located athand sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

September 14, 2004 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1800 - The nonfood contact surface of the ice cream machine 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.
• 2810 - Repeat Floor or floor covering in is not smooth and easily cleanable. Ceiling needs repair in back area.
  Repair or replace floor and/or ceilingcovering to make it smooth and easily cleanable.
• 2890 - Repeat Light bulb in back area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3250 - Repeat 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. Install self closing devices on doors.

September 14, 2004 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1800 - The nonfood contact surface of the ice cream machine 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.
• 2810 - Repeat Floor or floor covering in is not smooth and easily cleanable. Ceiling needs repair in back area.
  Repair or replace floor and/or ceilingcovering to make it smooth and easily cleanable.
• 2890 - Repeat Light bulb in back area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3250 - Repeat 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. Install self closing devices on doors.

September 05, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the freezer area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 2810 - Repeat Floor or floor covering in the freezer area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2640 - The refuse container located outside the establishment is missing its lid.
  Replace the missing cover of the outside refuse container with one that is a tight fit.
• 1510 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1150 - Repeat The nonfood contact surface of the cooler shelving and freezer lid is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 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.

September 05, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the freezer area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 2810 - Repeat Floor or floor covering in the freezer area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2640 - The refuse container located outside the establishment is missing its lid.
  Replace the missing cover of the outside refuse container with one that is a tight fit.
• 1510 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1150 - Repeat The nonfood contact surface of the cooler shelving and freezer lid is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 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.

January 24, 2003 (Routine)

• 2810 - Floor or floor covering in the kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 0550 - Dispensing utensils improperly stored between.
  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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2890 - Light bulb in the rear storage not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 2920 - Toilet room door is not provided with a self-closing door
  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.
• 1150 - The nonfood contact surface of the counter with pizza oven is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

January 24, 2003 (Routine)

• 2810 - Floor or floor covering in the kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 0550 - Dispensing utensils improperly stored between.
  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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2890 - Light bulb in the rear storage not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 2920 - Toilet room door is not provided with a self-closing door
  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.
• 1150 - The nonfood contact surface of the counter with pizza oven is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.