September 17, 2008 (Routine)

February 22, 2008 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) deli meats and left overs 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.
• 3340 - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 23, 2007 (Routine)

September 29, 2006 (Routine)

February 13, 2006 (Routine)

• 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.
• 0610 - Stock Room has boxes and gallon bottles of cleaner less than 6" above the floor.
  Elevate storage onto approved shelving with minimum 6" legs or casters.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Cholrine sanitizer test strip test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - The cutting board on the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - The nonfood contact surface of the hood vents 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.
• 3180 - Floors behind and beside the ice machine is 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 27, 2003 (Routine)

• 1150 - Papers on wall must be laminated or in plastic sleeves to render easy cleanable.
  Laminate or provide plastic sleeves to render cleanable
• 1770 - Can opener and housing, beer drain, interior base keg cabinet, exterior 2 dr freezer (kick plate area), exterior surfaces of equipment
  To be cleaned
• 2000 - Keep mouthpiece of styrofoam cups covered @ self-service area, keep single-service trays covered in storage area, spoons near cash register (present handles to user), don't stack cups unless stacking trays are used, don't stack glasses in keg cabinet unless stacking trays are used
  To be corrected
• 2750 - Handles of trash can in food prep area need cleaning.
  To be cleaned.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

October 27, 2003 (Routine)

• 1150 - Papers on wall must be laminated or in plastic sleeves to render easy cleanable.
  Laminate or provide plastic sleeves to render cleanable
• 1770 - Can opener and housing, beer drain, interior base keg cabinet, exterior 2 dr freezer (kick plate area), exterior surfaces of equipment
  To be cleaned
• 2000 - Keep mouthpiece of styrofoam cups covered @ self-service area, keep single-service trays covered in storage area, spoons near cash register (present handles to user), don't stack cups unless stacking trays are used, don't stack glasses in keg cabinet unless stacking trays are used
  To be corrected
• 2750 - Handles of trash can in food prep area need cleaning.
  To be cleaned.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

October 27, 2003 (Routine)

• 1150 - Papers on wall must be laminated or in plastic sleeves to render easy cleanable.
  Laminate or provide plastic sleeves to render cleanable
• 1770 - Can opener and housing, beer drain, interior base keg cabinet, exterior 2 dr freezer (kick plate area), exterior surfaces of equipment
  To be cleaned
• 2000 - Keep mouthpiece of styrofoam cups covered @ self-service area, keep single-service trays covered in storage area, spoons near cash register (present handles to user), don't stack cups unless stacking trays are used, don't stack glasses in keg cabinet unless stacking trays are used
  To be corrected
• 2750 - Handles of trash can in food prep area need cleaning.
  To be cleaned.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.