July 16, 2009 (Routine)

• 2350 ii - Critical Plumbing connections under the 3-compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3140 - Employee coats, purses and personal items were observed in the kitchen area.
  Designate an area for employees to eat, drink and store personal items away from equipment and single-service and single-use articles to protect them from contamination

July 16, 2008 (Routine)

June 27, 2007 (Routine)

November 27, 2006 (Follow-up)

June 09, 2006 (Routine)

• 0480 - Corrected During Inspection Unlabeled food containers of flour.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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.
• 1060 - The nonfood contact surface of the cabinets 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. Need to refinish cabinet shelvesin the kitchen. Correct within 90 days.
• 1570 - 3 door refrigeraror door in the kitchen was observed in a state of disrepair and damaged.
  Repair the refrigerator's 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 30 days.
• 2190 - Corrected During Inspection Repeat Water from the handwashing sink & 3-vat sink was observed at 104F.
  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. Correct within 1 day.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  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 to drying their hands on their clothing or other unclean materials

August 18, 2005 (Routine)

• 1510 - Repeat The person in charge could not provide at least one 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. Correct within 1 day.
• 2190 - Repeat Water from the handwashing sink & 3-vat sink was observed at 104F.
  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. Correct within 1 day.

August 04, 2005 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's personal food items stored in a food prep table.
  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. Do not eat any personal food items at a food prep. table.
• 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.Correct today
• 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct in 7 days.
• 2020 - Corrected During Inspection Disposable plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store disposable plates with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2190 - Repeat Water from the handwashing sink at the kitchen was measured at a temperature of 106F..
  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.Correct in 7 days.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use. Correct today
• 2900 - Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils. Dust observed in vents inside 3 door refrigerationunit.
  Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.Correct in 7 days.
• 3330 - Critical Working containers of cleaner are 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.Correct today.

August 23, 2004 (Routine)

• 1570 - Light in the bathroom in room 7 was observed in a state of disrepair and damaged.
  Repair the light 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 light, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Ensure light bulbs are shielded. Correct within 3 days.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 7 days.
• 2790 - The indoor blocks used to raise the freezer do not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
  Refinish or replace the block material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 30 days.
• 1560 - Repeat REPEAT-There is a floor mounted 3-door cooler that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 2190 - Water from the handwashing sink in the kitchen and the restroom in room 5 was measured at a temperature less than 110F (105 & 90 degrees respectively).
  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. Correct within 7 days.

April 08, 2003 (Routine)

• 1560 - There is a floor mounted freezers and a cooler that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 1320 - There was no temperature measuring device located in the small coolers in two of the nursery rooms.
  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. Correct within 3 days.
• 3180 - Reach-in cooler and detergent bucket 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. Correct today.