September 30, 2009 (Routine)

• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryer and over.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.

March 17, 2009 (Routine)

November 20, 2008 (Routine)

• 0480 - Corrected During Inspection 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.
• 3170 - A light under vent hood is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 13, 2008 (Follow-up)

• 1190 - Repeat The Hot Holding display unit had no indicator thermometer to indicate interior temperature of unit.
  Provide a working thermometer to tell what interior temperature of hot holding unit is.
• 1720 - Corrected During Inspection Repeat No test strips were provided to measure concentration of Chlorine sanitizer solution when chlorine sanitizer is used.
  Provide Chlorine test strips. Operator decided to a Quat compound instead of chlorine and had test strips on hand for measuring the Quat solution.

April 29, 2008 (Routine)

• 0820 A 2 - Critical Found the Cold Cuts and Veggie display cooler operating at improper temperature with a large chunk of cold cut sitting between @44 F - 47 F
  Lower temperature of cooler unit. place container with water and monitor temperature to determine at what point unit is lower than or equal to 41 F.
• 1190 - The Hot Holding display unit had no indicator thermometer to indicate interior temperature of unit.
  Provide a working thermometer to tell what interior temperature of hot holding unit is.
• 1720 - Corrected During Inspection No test strips were provided to measure concentration of Chlorine sanitizer solution when chlorine sanitizer is used.
  Provide Chlorine test strips. Operator decided to a Quat compound instead of chlorine and had test strips on hand for measuring the Quat solution.

May 01, 2007 (Routine)

• 2890 - Light bulb in the walk in are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - The floor under and behind the fryer 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.

November 02, 2006 (Routine)

• 1060 - Repeat The nonfood contact surface of the ice machine and the cardboard on the bottom of the freezer are 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.
• 3080 - A lightbulb in the vent hood is burnt out.
  Replace bulb to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3340 - Corrected During Inspection Critical Repeat Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic products must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 25, 2006 (Routine)

• 0790 - Improper methods used to thaw chicken and fish.
  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
• 1060 - The nonfood contact surface of the ice machine and the cardboard on the freezer shelves 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.
• 1750 - Manufacturer containers were observed reused for the storage of barbeque and hot sauces.
  Discontinue the reuse of manufacturer containers for sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 3180 - Floor near BIB soda unit 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 27, 2005 (Routine)

February 16, 2005 (Routine)

• 2010 - In use utensil stored in-between a table and sandwich unit..
  Discontinue storage of utensil in that matter
• 3080 - Less than 20 foot candles of light was noted in the back of the store room.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

February 04, 2004 (Routine)

• 3180 - Floors under and behind all of the equipment 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.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the ware washing area.
  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.
• 1320 - There was no temperature measuring device located in the coke cooler.
  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.
• 1800 - The nonfood contact surface of the COOKING EQUIPMENT ie. THE STOVE AND THE FRYER had 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.
• 1580 - The cutting board(s) ON THE SANDWICH 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.
• 0550 - Dispensing utensils improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

May 21, 2003 (Routine)

• 1800 - The nonfood contact surface of the reach in freezer had 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.
• 3080 - Less than 10 foot candles of light was noted in the dry storage area by the freezer
  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.
• 3170 - Floor tile by the grill,wall in the hallway by the restroom, hood filters are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.