June 05, 2009 (Routine)

February 05, 2009 (Routine)

• 2-102.11C10 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. to the employee tasked with 3-compartment sink operations.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contr
• 3-501.16A1 - Critical Maet balls were hot holding at 118 degrees on top. After stirring they were at 143.
  Stirr more often to assure they are not below 135 at any time.
• 4-202.16 - The nonfood contact surface of the dough press is not designed or constructed to be easily cleanable in that it is covered with aluminum foil that cannot be cleaned..
  Alter or replace the foil to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored in the public area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-501.114A - The facility is storing unnecessary items ( paper goods and onions) to the operation or maintenance of the establishment stored directly on the floor .
  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
• 7-206.11 - Critical Pesticide was not protected from general use.
  Store in an inaccessible place.

October 31, 2008 (Routine)

July 25, 2008 (Routine)

• 2-303.11 - Corrected During Inspection Employees wearing 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 medical alert jewelry or a plain ring such as a wedding band.
• 2-402.11 - 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.
• 3-304.12A - In-use utensils improperly stored between use.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 5-205.11A - Repeat The handwashing facility located at the front of the facility is blocked by oil bottles and trash cans, 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 items preventing its use.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the food prep 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 drying their hands on their clothing or other unclean materials.

April 14, 2008 (Routine)

• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the Walkin cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A2 - Critical Repeat Observed PHFs cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.16 - Mops and brooms are 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 20, 2007 (Routine)

• 2-401.11A - Critical Open personal drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Additionally, employee food containers and food were stored intermixed with commercial supplies, and not in a designated 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 items.
• 3-305.11A3 - Onions stored directly on floor of back room, should be on rack 6 inches above the floor
  Move onions.
• 3-501.16A2 - Critical chicken cold holding at 46, cheesee 55, 54, cut tomatoes 52, chicken 48 ham 48, sausage 46, beef 49.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 5-205.11A - The handwashing facility located at the front of the facility is blocked by rag bucket, 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 items preventing its use.
• 7-202.11 - WD-40 lubricant and Brasso polishing compound were in food prep/storage areas. Unlabeled container of spray liquid was in customer area.
  Throw out un necessary chemicals.

July 30, 2007 (Routine)