September 09, 2009 (Routine)

• 0540 - Critical Repeat Food in contact with soiled equipment or utensils: single-service utensil being used as a product scoop..
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0790 - Improper methods used to thaw spaghetti sauce.
  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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 2000 - Single-service articles were found stored on the floor of dry storage.
  Store single-service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1730 - Kenmore Freezer was observed in a state of repair and condition preventing the equipment to be used as designed.
  Defrost the Kenmore Freezer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1800 - Repeat The nonfood contact surface of the manual can opener 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.

June 15, 2009 (Routine)

• 0540 - Critical Food in contact with soiled equipment or utensils: single-service containers being used as product scoops.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 1320 - There was no temperature measuring device located in the Star Metal Prep Table.
  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 - Repeat The door gasket to the Pinnacle #2 is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the manual can opener 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.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2810 - Repeat 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.

February 23, 2009 (Routine)

• 0800 - Critical Gravy and Fried Potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 A 1 - Critical Scallop potato, mash potato, and green beans hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1570 - The door gasket to the Pinnacle #2 is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 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.

November 26, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - Serving bowls / single service utensils / plastic containers being used as product scoops
  Protect food from miscellaneous sources of contamination by using proper scoops with handles to prevent bare-hand contact.
• 2000 - Single service utensils and various items were found stored on the floor of dry storage.
  Store the above in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

September 17, 2008 (Follow-up)

September 05, 2008 (Follow-up)

• 0450 - 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.
• 0800 - Critical Repeat Vegetable Soup and Gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

August 27, 2008 (Critical Procedures)

May 30, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Critical Vegatble soup observed cold holding a 57'F in Pinnacle Cooler #2 - noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1080 - The lids of food grade containers observed cracked from use or improperly sized.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.

February 21, 2008 (Routine)

• 0830 - Corrected During Inspection Critical Repeat Soup and chili in refrigerator is not properly date marked.
  All ready to eat prepared foods must be labled and date marked.
• 1100 - Critical Ready to eat food (bologna and ham) store in small cardboard box in refrig.
  Replace cardboard w/ smooth, cleanable container.
• 1570 - Frigidaire freezer repaired w/ duct tape. White plastic basket used for steam table storage not in good repair.
  Pease have freezer repaired by proper means. Replace storage basket at steam table.
• 2030 - Clean teaspoons stored in soild container.
  Please clean storage container on regular basis.
• 3170 - Walls in kitchen area next to grill need repair.
  Please repair wall.

December 13, 2007 (Follow-up)

• 0820 - Critical Repeat Food items in Prep Table observed cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 3660 - Current permit is not posted.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

December 03, 2007 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Food items in Prep Table observed cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) 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. 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 2350 ii - The plumbing under the 3-Bay Sink in poor repair.
  Repair plumbing.
• 3170 - Floor tiles in kitchen area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops 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.

June 05, 2007 (Follow-up)

• 1580 - Repeat The cutting board(s) along the top of the prep table was 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.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

May 22, 2007 (Routine)

• 0480 - Unlabeled food containers.
  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.
• 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 - 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 Quadernary Ammonium 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(s) along the top of the prep table was 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.
• 1750 - Manufacturer containers were observed reused for the storage of tea.
  Discontinue the reuse of manufacturer containers for tea storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3045 - Corrected During Inspection Repeat 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the both Pinnacle Coolers.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3220 - Repeat Mops 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.

June 15, 2006 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0760 - Critical The food located on the steam table was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 2000 - Steam table lids were observed stored unprotected at the steam table in a cardboard box.
  Store steam table lids in a clean, dry storage container.
• 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.
• 3080 - No light was noted in the 3-Door Glass Cooler.
  Please install appropriate light bulb with shatter protection sleeve/cover in the 3-Door Glass Cooler.
• 3220 - Mops 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.

April 21, 2005 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) cole slaw 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf above 3 comp sink.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Tile floor in kitchen area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 14, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. CORRECTED AT TIME OF EVALUATION
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: prep. refrig.
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener CORRECTED AT TIME OF EVALUATION
  Clean and sanitize these surfaces for food contact.

March 11, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ 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.
• 0380 - Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 - Critical
  
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Freezer door was observed in a condition that prevents necessary maintenance and easy cleaning.
  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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.