September 15, 2009 (Routine)

May 13, 2009 (Routine)

January 14, 2009 (Routine)

September 10, 2008 (Routine)

• 1320 - There was no temperature measuring device located in the chest freezer.
  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.
• 3340 - Corrected During Inspection Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 15, 2008 (Routine)

• 0610 - Food stored on the floor in walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1730 - Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1730 - The thermometer in reach-in freezer is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Damaged cans stored above food in storeroom.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

January 30, 2008 (Routine)

October 01, 2007 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Bottles of water, cans of soda are not approved method.)
  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.
• 0820 - Corrected During Inspection Critical Repeat Chili hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

April 23, 2007 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (in dishroom after handling soiled trays)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Corrected During Inspection Critical Employees are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection. (includes drink bottles with no straws)
  Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0820 - Corrected During Inspection Critical Chicken noodle soup, baked beans, and grilled chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1060 - Corrected During Inspection The nonfood contact surface of the cloth towels on service line where single service food containers are directly stored 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.

January 31, 2007 (Routine)

September 22, 2006 (Routine)

May 02, 2006 (Routine)

January 26, 2006 (Other)

January 10, 2006 (Routine)

• 1570 - The door to the walk-in refrigerator was found partially open. Door does not close completely and easily, door has to be closed with employee's physical strength to correct problem. Door jamb or door assembly is damaged.
  Repair the door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered. Cafeteria employee closed dumpster to correct violation.
  Cover all waste containers when not in continuous use.
• 3180 - The wire mesh cover on a vent in the storage room is 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.

September 27, 2005 (Routine)

May 17, 2005 (Routine)

February 11, 2005 (Routine)

• 1570 - The can opener blade is dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open.
  Cover all waste containers when not in continuous use.

September 24, 2004 (Routine)

June 04, 2004 (Routine)

• 3380 - Critical Repeat Chlorine being applied to food contact surfaces does not meet the requirements of 50 to 100ppm.CORRECTED
  Utilize only chlorine that meet the requirements of 50 to 100ppm when applying to food contact surfaces
• 0550 - Dispensing utensils improperly stored between uses.(Ice scoop in nondraining pan). CORRECTED
  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 within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

December 15, 2003 (Routine)

• 3080 - Repeat Less than 20 foot candles of light was noted in the reach in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 1060 - Repeat The nonfood contact surfaces of the wooden pallettes are 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.
• 2890 - Light bulb in the hood is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0550 - Dispensing utensils improperly stored between use. Improper scoop used. Ensure all scoops have handles. CORRECTED
  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 within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3380 - Critical Bleach sanitizing agent being applied to food contact surfaces was not found in sufficient concentration.
  Ensure a minimum of 50 PPM.
• 1180 - The temperature measuring device (degrees F) located at the 3-compartment sink is not accurate. CORRECTED
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 3340 - Critical Containers of bleach and detergeant are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CORRECTED
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0790 - Improper methods used to thaw turkey. CORRECTED
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process

September 30, 2003 (Routine)

• 1800 - The nonfood contact surface of the freezer had accumulations of grime and debris. Front has mold build-up
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2190 - Water from the handwashing sink at kitchen was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3080 - Less than 20 foot candles of light was noted in the reach in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 1060 - The nonfood contact surface of the wooden pallette and the front of the freezer 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.
• 0570 - Wiping cloths improperly stored between use. CORRECTED
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2890 - Light bulb in the dry storage area is not shielded, coated, or otherwise shatter-resistent. CORRECTED
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3330 - Critical Working containers of cleaner are not properly labeled. CORRECTED
  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.
• 1570 - Chest freezer was observed in a state of disrepair and damaged. The unit is rusty and not cleanable on the exterior. Excessive condensate on the exterior is resulting in mold growth
  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.

May 13, 2003 (Routine)

• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at lower section of back entrance door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2000 - Single service items observed unprotected from contamination. Single service stored on floor. Corrected during inspection.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 0830 - Critical The prepared ready-to-eat (RTE) sloppy Joe, turkey and ham in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0470 - Critical Raw animal food (turkey) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Corrected during inspection.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 - Critical Pizza, rice and turkey all hot holding at improper temperatures. corrected during inspection.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3340 - Critical Container of rubbing alcohol is not stored separately from insecticides or rodenticides. corrected during inspection.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.