June 02, 2009 (Follow-up)

• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3170 - Repeat Kitchen tile floor needs re-grouting is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 15, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1570 - COOLERS was observed in a state of disrepair and damaged.
  Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1780 - Critical The cleaning schedule for EQUIPMENT 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 EQUIPMENT and present this regimen to the Health Department to seek approval. Discontinue use of the EQUIPMENT until approval is made.
• 1780 - Critical Food contact surfaces of the MICROWAVE used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1780 E - Surfaces of the MOST EQUIPMENT was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of EQUIPMENT 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.
• 3170 - Repeat Kitchen tile floor needs re-grouting is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors, walls & most non-food contact surfaces in the 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.

June 12, 2008 (Critical Procedures)

April 17, 2008 (Follow-up)

• 0820 A 2 - Critical Repeat PHF's cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 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.
• 3180 - Repeat Floor in the 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.

April 01, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical HAM cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - The temperature measuring device in SOME OF 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.
• 1320 - There was no temperature measuring device located inSOME OF the REFRIGERATION EQUIPMENT.
  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.
• 1570 - COOLER was observed in a state of disrepair and damaged.
  Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SOME OF THE EQUIPMENT.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - TILE FLOOR is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Corrected During Inspection FLOOR in theKITCHEN 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 29, 2007 (Follow-up)

January 19, 2007 (Routine)

• 0580 - Employee not wearing gloves while preparing ready to eat foods.
  Wash hands first then wear food grade goves while preparing RTE foods.
• 0820 - Critical Tomatoes, onions, lettuce,cheese were storing cold holding at improper temperatures.They all were at 76 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:the trays holding food in the walk in cooler.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the soda 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.
• 2000 - Single service items observed unprotected from contamination.Cups were stored in dirty floor of dry storage.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

May 22, 2006 (Routine)

December 05, 2005 (Routine)

• 1780 - Critical Thawing catch pans used to prepare food in a refrigerated room maintained at proper temperature are observed soiled.
  Clean and sanitize containers at least every 24 hours and between each different batch of products in a manner that prevents cross-contamination.
• 2790 - The indoor floor material located at Kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Floor needs to be re-grouted to promote a smooth and easily cleanable surface.
• 3180 - Repeat Floors in the 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.

December 05, 2005 (Routine)

• 1780 - Critical Thawing catch pans used to prepare food in a refrigerated room maintained at proper temperature are observed soiled.
  Clean and sanitize containers at least every 24 hours and between each different batch of products in a manner that prevents cross-contamination.
• 2790 - The indoor floor material located at Kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Floor needs to be re-grouted to promote a smooth and easily cleanable surface.
• 3180 - Repeat Floors in the 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.

March 08, 2005 (Routine)

March 08, 2005 (Routine)

November 29, 2004 (Routine)

• 0820 - Critical Omelet mix,egg mix cold holding at improper temperatures in undercounter refrigerator.
  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. PHF discarded during inspection.
• 3180 - Floor/wall juncture in the kitchen area in and around movable equipment 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.
• 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. Floor needs to maintained in a smooth and easily cleanable state.

November 29, 2004 (Routine)

• 0820 - Critical Omelet mix,egg mix cold holding at improper temperatures in undercounter refrigerator.
  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. PHF discarded during inspection.
• 3180 - Floor/wall juncture in the kitchen area in and around movable equipment 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.
• 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. Floor needs to maintained in a smooth and easily cleanable state.

March 12, 2004 (Complaint)

March 12, 2004 (Complaint)

February 12, 2003 (Routine)

February 12, 2003 (Routine)

January 29, 2003 (Routine)

• 1800 - The nonfood contact surface of the ceiling vents, floor,small cooler behind register, utility sink area, floor in walk-in 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.
• 0470 - Unwrapped or uncovered food in the walk-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0240 - 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.
• 2810 - Floor or floor covering in kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 0570 - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 2180 - Critical The commode tank lid was missing in the men's restroom.
  Repair or replace the commode to provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 1320 - The temperature measuring device in the milk cooler was not properly located in the coldest part of the unit.
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
• 3050 - No waste receptacle provided at handwashing lavatories in the kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 1790 - 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.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

January 29, 2003 (Routine)

• 1800 - The nonfood contact surface of the ceiling vents, floor,small cooler behind register, utility sink area, floor in walk-in 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.
• 0470 - Unwrapped or uncovered food in the walk-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0240 - 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.
• 2810 - Floor or floor covering in kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 0570 - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 2180 - Critical The commode tank lid was missing in the men's restroom.
  Repair or replace the commode to provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 1320 - The temperature measuring device in the milk cooler was not properly located in the coldest part of the unit.
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
• 3050 - No waste receptacle provided at handwashing lavatories in the kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 1790 - 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.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.