April 21, 2009 (Routine)

• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of prep tables, and inside of drawers that store utensils.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Corrected During Inspection Floors throughout the facility are 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.

December 09, 2008 (Risk Factor Assessment)

May 06, 2008 (Routine)

• 1570 - Handsink faucet was observed in a state of disrepair and damaged.
  Repair the faucet 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 faucet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice scoop holder and storage drawers.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floors, walls and ceilings throughout the facility are 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.

October 23, 2007 (Critical Procedures)

May 15, 2007 (Routine)

November 02, 2006 (Critical Procedures)

April 24, 2006 (Routine)

• 2000 - Corrected During Inspection Single service pans were observed stored unprotected in the storage area.
  Store single service pans in the original protective package to protect from contamination until used.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 12, 2005 (Critical Procedures)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave.
  Clean and sanitize these surfaces for food contact.
• 3380 - Corrected During Inspection Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only a sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

April 19, 2005 (Follow-up)

April 13, 2005 (Routine)

• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw roast beef in walk in freezer stored above dessert.
  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.
• 1570 - -Ceiling tile above paper storage room was observed in a state of disrepair and damaged.-The door gasket of the Victory is damaged.
  Replace the ceiling tile 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.Repair or replace the Victory door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 1780 - Corrected During Inspection Critical Equipment food contact surfaces/utensils were not observed cleaned. Observed dried food and debris on food chopper.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1800 - Repeat The nonfood contact surface of the following equipment has accumulations of grime and debris:- Observed food debris inside of dishmachine- Observed one compartment sink with food debris on outside of sink.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Corrected During Inspection Observed no light in walk in freezer.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures are noted in need of cleaning:-Floors throughout facility-Ceiling tiles around vents-Floors in walk in freezer
  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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 22, 2004 (Routine)

• 3080 - Less than 10 foot candles of light was noted in the @Location@
  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.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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. Item corrected at the time of the inspection.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1800 - The nonfood contact surface of the inside of the dish 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.

December 10, 2003 (Critical Procedures)

April 09, 2003 (Follow-up)

• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in actual use.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: mixer.
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The interior (top) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least once every 24 hours.

February 19, 2003 (Routine)

• 0820 - Critical Tomato sauce with meat found in cold holding at improper temperature.
  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 AT TIME OF INSPECTION.
• 2350 ii - Hot water was turned off at the handsink near the dry storage room due to a leaky faucet.
  Eliminate the leak and ensure that hot water is provided at all hand washing sinks. Plumbing systems and components shall be maintained in good repair.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 1550 - The pre-wash table (next to the dishwasher) is not properly sealed to the adjoining walls.
  Remove duck tape and seal the unit to adjoining walls since it is exposed to spillage or seepage.
• 1060 - The unfinished wooden support under the dishwasher table 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. Replace the wooden support with one that meets the above criteria.
• 2660 - There is no covered refuse container in the employee restroom.
  Install a covered refuse container in the employee restroom.
• 2740 - Trash and litter, including three discarded mattresses, were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary, free of any unnecessary items.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in actual use.
• 3300 - Items unnecessary to the operation or maintenance of the establishment were found stored outside, behind the facility.
  Remove all unnecessary items from the facility and premises. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: -- bulk storage container-- mixer
  Clean and sanitize these surfaces for food contact.
• 3180 - Floors in the establishment were noted in need of detailed cleaning. Also, the wall near the prep sink was 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.
• 1790 - The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least once every 24 hours.