August 10, 2009 (Routine)

• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash hands before donning gloves.
  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.
• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Employee did not use soap to wash hands as soap dispenser was in disrepair at handsink near the front serving counter. Same employee washed hands for less than 20 seconds at the handsink in the prep area.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3020 - Soap was not provided at the hand washing lavatory near the front serving counter.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 0850 - Corrected During Inspection Critical Repeat Breakfast burritos for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Per PIC: Breakfast burritos are held for 2 hours. Burritos were not labeled and had been held for 2hr 30 min. Per PIC: burritos are to be discarded after 2 hours. Observed breakfast burritos voluntarily discarded.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 3270 - Critical Methods are not being used to control pests Observed several flies throughout facility.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 0570 - Corrected During Inspection Quaternary ammonium sanitizer concentration level in wet wiping cloth bucket in prep area measured at 100 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Proper concentration level of Quaternary Ammonium sanitizer is 200 ppm.
• 1570 - Soap dispenser at handsink near the front serving counter was observed in a state of disrepair and damaged.
  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.
• 1530 - There is no properly working quaternary ammonium test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in wet wiping cloth buckets.
  Obtain a Quaternary Ammonium SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

December 18, 2008 (Critical Procedures)

• 0160 - Corrected During Inspection Critical Repeat 1. Observed employee don new glove without washing hands. 2. Observed employee touching raw chicken, than without washing hands and changing gloves, the employee handled ready to eat cooked chicken nuggets and hamburger buns.
  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.
• 0850 - Corrected During Inspection Critical Repeat Sliced tomatoes At 53'F on the sandwich prep table for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 3340 - Corrected During Inspection Critical Container of cleaning product, stored next to container of margerine and sweet tea bags, is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 09, 2008 (Routine)

• 0160 - Critical Repeat 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. 1. observed employee put on new gloves without washing hands 2. observed employee wash the prep table with a wet wiping cloth and then handle a hamburger bun without disgarding gloves, washing hands and donning new gloves
  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.
• 0200 - Corrected During Inspection Repeat Employee wearing jewelry on wrist while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0570 - 1. Wiping cloths next to the sandwich prep unit and at the front serving counter are improperly stored between use. 2. Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket next to the prep area handsink measured at 0 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Proper concentration level of quaternary ammonium is 200 ppm.
• 1890 - Critical Repeat Chlorine sanitizer concentration level in the dishmachine measured at 0ppm.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of dishmachine until chlorine sanitizer concentration level measures 50 to 100 ppm.

April 08, 2008 (Critical Procedures)

• 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. Observed employee donning gloves without washing hands.
  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.
• 0850 - Critical Sliced tomatoes at the prep unit for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice chute at self service drink station.
  Clean and sanitize these surfaces for food contact.

October 04, 2007 (Routine)

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous hamburgers and chicken: (1) Cooking , (2) Hot holding, (3) Cold holding
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0200 - Corrected During Inspection Employees wearing jewelry on hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0700 - Corrected During Inspection Critical Hamburger was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Hamburger IT was cooked to 151'F.
  Continue to cook the meat to heat all parts to 155F or above for 15 seconds. Hamburger was cooked to a temperature of 163'F.
• 1890 - Critical The food-contact surfaces of equipment were not observed sanitized: Chlorine sanitizer concentration level in dishmachine measured at 10 ppm.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3270 - Critical Repeat Methods are not being used to control pests Observed fruit flies in cabinet under the drink station and several flies around the ice tea dispensing unit next to the drink station.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 05, 2007 (Critical Procedures)

• 2310 - Corrected During Inspection Critical The handwashing facility located at the front serving counter is blocked, 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 EQUIPMENT preventing its use.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic container of WC Insect Finish in the storage unit.
  Remove unnecessary poisonous or toxic materials.

October 12, 2006 (Routine)

• 0570 - Corrected During Inspection Wiping cloths throughout prep area improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Fry machine is nonfunctioning. The hands on the monitoring table clocks are broken off.
  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 - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Soda nozzles at the drink station.
  Clean and sanitize these surfaces for food contact.
• 3170 - The corner of the wall by the mop sink is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Critical Methods are not being used to control pests - observed several flies in prep area.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3280 - Dead or trapped flies were found in the control device above the mop sink.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3340 - Corrected During Inspection Critical Container of All Purpose cleaner stored at apple pie machine - are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 06, 2006 (Critical Procedures)

October 10, 2005 (Critical Procedures)

January 26, 2005 (Other)

January 26, 2005 (Complaint)

July 13, 2004 (Routine)

January 12, 2004 (Critical Procedures)

• 0820 - Critical liquid egg 67, pan cakes 67, eggs 67 (on ice) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - Current refrigeration units available are notsufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigerators to maintain food items at 41 or below. Improper food storage temperatures are a major contributing factor to foodborne illness. Correct within 1 week.

August 05, 2003 (Routine)