July 08, 2009 (Routine)

• 1550 - The "clean" portion of the dish machine table is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the back splash of the ice machine and the meat slicer.
  Clean and sanitize these surfaces for food contact.
• 1960 - Repeat Several plastic cups and ceramic plates were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3045 - Corrected During Inspection 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.
• 3180 - The ceiling vent above the ice machine 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.

August 14, 2008 (Follow-up)

July 08, 2008 (Routine)

• 0450 C - Critical Utensil without handle used to dispense food that is ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Observed a bowl being used as a dispensing utensil in the sugar bin.
  Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0480 - Corrected During Inspection Unlabeled food containers. Container of oil observed without a lable.
  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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior surfaces of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the light shields in the exhaust hood, the exterior surfaces of the bulk sugar and flour bins, and the shelving unit where clean equipment is stored in the warewashing area, have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Food contact equipment, such as storage containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the three compartment sink is not observed.
  Provide an air gap at the three compartment sink.
• 2280 - Critical There is no handwash lavatory in the warewashing area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory with splash guards to the right of the three compartment sink to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2790 - The indoor wall material located at in the warewashing areas do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. The paint in these areas is beginning to bubble/peel, rendering it not easily cleanable.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3170 - Some caulking is needed at gaps along vinyl coving, and light bulbs are burned out in the kitchen area. Some cleaning and painting of the ceiling vents are also needed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floors and walls in the vicinity of the stove, grill and fryer noted in need of a detailed 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. PIC stated that this is very difficult to do due to gas connections. Maintenace crew will be able to shut off gas and move equipment so this cleaning can be done.