July 13, 2009 (Routine)

• 3-305.11 - Single serve food items, bags and wrapping paper stored on the ground underneath racks. Dust/ dirt over these items.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-204.112 - There was no temperature measuring device located in the small storage room fridge unit where PHF are stored..
  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.
• 4-602.13 - The nonfood contact surface of the inside of teh ice machine had accumulations of mold. On gasket and on stainless seal around lid.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11 - Repeat Storage boxes of bags were found stored in employee bathroom.
  Store boxes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

November 17, 2008 (Routine)

February 11, 2008 (Routine)

August 07, 2007 (Routine)

April 02, 2007 (Routine)

August 28, 2006 (Routine)

March 15, 2006 (Routine)

August 05, 2005 (Routine)

March 01, 2005 (Routine)

November 16, 2004 (Routine)

• 5-202.11 - Critical The front hand basin and 3 compartment sink (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair.
  Repair or replace the faucets to provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory in the rear hand basin and restroom
  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
• 6-501.12 - Ceiling vents in the restroom 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.
• 6-202.11 - Light bulb in storeroom not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

April 13, 2004 (Routine)

September 25, 2003 (Routine)

• 4-903.11 - Food bags were found stored on floor.
  Store food bags in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen
  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

March 25, 2003 (Routine)