August 10, 2009 (Routine)

• 3-202.16 - Critical Soiled ice bin at the hinge and arround.
  Clean.
• 4-502.11 - Very soiled gaskets of inside freezer and bisquit uni.
  Clean.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Water damaged.
  Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-602.13 - Mop sink area very soiled
  Clean.
• 5-205.15 - Critical Dripping water at the mop sink area promoting mildew growth.
  Repair.
• 6-202.11 - Vinyl coating of heat lamp frailed.
  Replace or cover.
• 4-202.18 - Soiled hood filters of broiler.
  Clean

April 08, 2009 (Routine)

• 3-202.11 - Critical Chili on the steam table 129, sliced tomatoes 70 degrees.
  The chili was reheated to 165 degrees abd the tomatoes were thown. Writting the time with grease pencil is helpfull.
• 4-501.11 - Cracked and soiled gaskets of various units.
  Replace.
• 6-301.11 - Soap was not provided at the hand washing lavatory at the chicken station.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

December 22, 2008 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat Some food service employees were working in the food service establishment without having a valid food service card.(provide by the second week in January)
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-305.14 - Raw chicken prep station very close to ice machine and the side of ice machine is soiled with flour, etc.(moved prep table farther away from ice machine and ice machine to be cleaned today)
  Protect unpackaged food from environmental sources of contamination during preparation.
• 4-202.11 - The food contact surface of the slicer is not accessible for cleaning and inspection. Unable to disassemble slicer for cleaning.(fix or replace)
  Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled; 2. by disassembling without the use of tools; or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: heavy carbon build-up on some sheet pans, soda nozzles on the drive thru machine, area above fry bin, ice shute on soda dispenser, outside of ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11 - Some pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-501.12 - Repeat Floor soiled in the outside storage room.
  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.

April 08, 2008 (Follow-up)

• 2-102.11 a.18.1-17 II - Critical Repeat Food service employees were working in the food service establishment without having a valid food service card.(some employees without cards. Will correct within 10 days)
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 4-501.116 - Repeat The chemical sanitizer at the three compartment sink was dispensing too strong. Greater than 400ppm QAC.(adjust to acceptable concentration. Manager called chemical company to correct. Add 50/50 QAC and water to corrected until dispenser is fixed.)
  Test chemical to ensure the sanitizing solution is maintained at the proper solution.
• 6-501.11 - Repeat Water leaking from the filter connected to the ice machine and water is pooling on the floor.(correcting during inspection)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 26, 2008 (Routine)

• 2-102.11 a.18.1-17 II - Critical Food service employees were working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-501.16 - Corrected During Inspection Critical Cheese 100'F, hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 4-501.116 - The chemical sanitizer at the three compartment sink was dispensing too strong. Greater than 400ppm QAC.(adjust to acceptable concentration).
  Test chemical to ensure the sanitizing solution is maintained at the proper solution.
• 4-601.11 - The following utensils were observed soiled to sight and touch: slicer(completely disassemble for cleaning), ice cream scoop.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice build-up in hamburger freezer, cabinet below soda station.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-501.113 - Corrected During Inspection Dumpster side door open.
  Cover all waste containers when not in continuous use.
• 6-501.11 - Water leaking from the filter a connected to the ice machine and water is pooling on the floor.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Wall soiled in mops sink area. Floor soiled under shelving in the dry storage room outside.
  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.
• 7-102.11 - Corrected During Inspection Critical Working container of degreaser is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

March 22, 2007 (Follow-up)

March 07, 2007 (Routine)

• 2-102.11 a.18.1-17 II - Critical Manager not able to present certified food manager's certificate.
  
• 4-202.16 - Knife handle in poor repair and taped.(voluntarily discarded)
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.114 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, >400ppm QAC, for wiping cloths.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cabinet below fry bin, area below drive thru ice bin.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11 - Box of cups were found stored on the floor
  Store cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 5-501.114 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the biscuit prep area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.11 - Floor in poor repair at entrance inside the walk-in refrig.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. 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.
• 6-501.12 - Floor soiled under kitchen equipment and vents in men's restroom soiled.
  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.

November 01, 2006 (Routine)

• 3-501.16 - Corrected During Inspection Critical Cheese on the line from breakfast was 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. Recommend keeping cheese in a metal container on top of ice on the line. The metal will help to conduct the cold better then plastic.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: - Inside of Roundup has excessive grease build up - Gemini coffee strainer is dirty
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - Floor under the center shelves in the dry storage area - Floor in the walk-in freezer - Bann coffee maker is dirty
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11 - Repeat Plastic sandwich unit containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

July 27, 2006 (Routine)

• 4-202.11 - The food contact surface of the plastic food containers and lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the plastic food containers and lids to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 4-501.11 - The prep unit's lower cooler was observed in a state of disrepair and damaged. MANAGER POSTED OUT-OF-ODER SIGN ON LOWER UNIT'S COOLER DOOR.
  Repair the prep unit's lower cooler 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 prep unit's lower cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.12 - Corrected During Inspection The cutting board(s) along the back prep grill area is peeling and/or melted. The food contact surface is no longer easily cleaned and sanitized due to condition. MANAGER VOLUNTARILY DISCARDED.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 4-601.11 - Corrected During Inspection Observed accumulations of grime and debris on the following food contact surfaces: Soiled food containers in walk-in.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of mold, dust, dirt, food residue, and/or other debris: Inside of walk-in refrigerator, the utility area, the door gaskets of the Traulsen unit in the biscuit area and the back prep area.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 6-501.12 - Floor under and around the fryer units and the floors of the walk-in refrigeration units 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.
• 8-301.11 a 18.1-14 ll - Corrected During Inspection Critical Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

April 20, 2006 (Follow-up)

• 2-303.11 - Repeat Employee working the fryer was wearing excessive jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food, or dishing out food. This section does not apply to a plain ring such as a wedding band.
• 4-601.11 - Repeat The nonfood-contact/ and food contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - inside and door gaskets of the Trauslen by grill. - coffee strainers have excessive build-up
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11 - Repeat Clean dishes wer found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

April 14, 2006 (Routine)

• 2-303.11 - Employee working the fryer was wearing excessive jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. A try with chicken juices that had been out since the first breading session 3 hours prior was reused with out cleaning and sanitizing first.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. Recommend changing all the pans before starting a new chicken breading session.
• 3-304.12 - Ice cream dispensing utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in running water of sufficient velocity to flush particulates to the drain.
• 4-501.11 - The three compartment sink was noted leaking from the faucet and is therefore in a state of disrepair.
  Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the above equipment, replace it.
• 4-601.11 - Repeat The nonfood-contact/ and food contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - inside and door gaskets of the Trauslen by grill. - coffee strainers have excessive build-up - Both soda fountain machine nozzels have mold
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11 - Repeat Clean dishes wer found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

December 06, 2005 (Routine)

August 26, 2005 (Routine)

• 3-305.11 - Food stored on the floor in the freezer.
  All food must be stored at least 6 inches off the ground.
• 3-401.11 - Critical The comminuted or ground beef was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Continue to cook the meat to heat all parts to 155F or above for 15 seconds.
• 4-203.11 - The food temperature measuring device (degrees F) located in the lowboy was not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - Soda dispenser in the lobby - freezer floor - Bottom of the Traulsen where the burgers are prepared - Henny Penny - The filter holder of the tea brewer machine - door of ice machine
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11 - Clear containers and cooking sheets were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11 - Repeat Clean single service items, fry cups, were observed stored with the food-contact surface facing upward.
  Store equipment, single service items, and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11 - Critical The handwashing facility located at the biscuit prep area was blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes found in the sink and preventing use of station.
• 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 5-501.115 - Food waste and Trash were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container must be kept clean and sanitary.

May 10, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical Four (4) food service employee were working in the food service establishment without having a valid food service card.
  All food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. Any employees found without food service cards will not be allowed to work until cards are obtained.
• 3-304.14 - Sanitizer in both front and sandwich prep areas were below acceptable concentration.
  Replace sanitizing solution as often as necessary to ensure proper sanitizing levels.
• 4-903.11 - Corrected During Inspection Repeat Clean single service items in sandwich area were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 8-301.11 a 18.1-14 ll - Critical The food establishment is in operation without possessing a valid health department permit. Permit has expired.
  Obtain a valid health department permit immediately.

January 28, 2005 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice bin and cup holders by drive thru-window, and soda machine in lobby.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Corrected During Inspection Clean single service items were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

August 25, 2004 (Routine)

• 4-602.12 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-904.12 - Storage of soiled utensil (dough roller) was observed soiled on utensil storage rack at dough prep area in kitchen.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 6-303.11 - Less than 10 foot candles of light was noted in the mop sink/utility room.
  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.
• 6-501.12 - Walls in mop sink/utility room in the back of kitchen 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.
• 5-202.11 - Critical The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair; faucet leaking at 3 compartment sink.
  Repair or replace the faucet to provide a surface that is continuous, accessible, smooth, and easily cleaned; not leaking.

April 05, 2004 (Routine)

• 8-301.11 a 18.1-14 ll - Critical Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 4-602.11 - Critical Surfaces of the ice machine bin inside door frame was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice machine bin inside door frame at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.12 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 7-209.11 - Personal beverage stored in such a way that they could contaminate food product in the freezer
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 6-501.12 - Repeat Walls in the drive-though hallway 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.

January 20, 2004 (Routine)

• 6-501.11 - Floor grate (missing under handwash sink) is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-302.11 - Critical Unwrapped or uncovered food above the handwash sink.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-602.13 - The nonfood contact surface of the french fry and chicken fryers' exhaust hoods and filters had 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.
• 6-501.12 - Walls in the drive-thru hallway 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.
• 4-602.11 - Critical Repeat The cleaning schedule for soda machine dispenser nozzles is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
  The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the soda machine dispenser nozzles.

September 10, 2003 (Routine)

• 4-602.12 - The food contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 4-602.13 - The nonfood contact surface of the freezer door gaskets had 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.
• 4-602.11 - Critical The cleaning schedule for soda machine dispenser nozzles/taps is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
  The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the soda machine dispenser nozzles/taps.

May 23, 2003 (Routine)

• 4-901.11 - Pots and pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.12 - Clean ice scoop was found stored on the top of the ice machine.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves under cooked French fry storage and the nozzles for the soft drink dispenser.
  Maintain nonfood-contact surfaces of equipment clean.

February 27, 2003 (Routine)

• 6-501.11 - No light bulb in Walk in freezer
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-602.13 - Burned plastic cover.T
  Replace equipment as it gets damaged.