September 18, 2009 (Routine)

March 31, 2009 (Critical Procedures)

July 02, 2008 (Routine)

December 04, 2007 (Routine)

May 24, 2007 (Routine)

• 4-202.16 - Milk crate(s) found used for the following purpose(s): Storage (e.g. children's toys)
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Emerson Microwave
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

December 01, 2006 (Routine)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Turkey sandwhiches cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 5-205.11(B) - The handwashing station in the kitchen is being used to clean equipment and utensils.
  A hand washing sink may not be used for purposes other than hand washing.
• 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (e.g. restroom behind auditorium stage).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

June 15, 2006 (Routine)

• 4-101.111 - Repeat The nonfood contact surface of the wicker basket and cardboard box used to contain single service items 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.
• 4-904.11B - Unwrapped spoons were stored in a basket facing in multiple directions.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at in the kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-102.11 - Critical Observed a spray bottle of sanitizer 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.

June 15, 2006 (Routine)

• 4-101.111 - Repeat The nonfood contact surface of the wicker basket and cardboard box used to contain single service items 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.
• 4-904.11B - Unwrapped spoons were stored in a basket facing in multiple directions.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at in the kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-102.11 - Critical Observed a spray bottle of sanitizer 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.

December 14, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over RTE items in the refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 43.1-3-4 - Critical The Person in Charge (PIC) recently took the exam, but is waiting for the results and the picture ID card.
  A legible copy of that card may be faxed to the Food Safety Section for compliance. Failure to obtain the card may lead to further enforcement action.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided or visible at all lavatories used by food employees. Observed no signage in the upstairs restroom, kitchen and signage in the downstairs restroom are hard to read.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

December 14, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over RTE items in the refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 43.1-3-4 - Critical The Person in Charge (PIC) recently took the exam, but is waiting for the results and the picture ID card.
  A legible copy of that card may be faxed to the Food Safety Section for compliance. Failure to obtain the card may lead to further enforcement action.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided or visible at all lavatories used by food employees. Observed no signage in the upstairs restroom, kitchen and signage in the downstairs restroom are hard to read.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 08, 2005 (Routine)

• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed opened container of cheese in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 4-101.111 - The nonfood contact surface of the box storing single service cups and utensls is a cardboard box and therefore 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.
• 4-101.16 - Repeat Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.

December 29, 2004 (Routine)

• 6-301.12A - Repeat Observed that no paper towels were available for handsink in the kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-101.16 - Sponges are being used to wipe down food contact surface of the tables.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no sign at the handsink in the kitchen.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-904.11A - Single service were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.

March 10, 2004 (Routine)

• 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Corrected during inspection. Ensure that the person in charge is able to demonstrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink in kitchen area.
  Corrected during inspection. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-703.11C - Critical Observed food contact spoons improperly cleaned and sanitized.
  Corrected during inspection. Use only properly sanitized utensils for food preparation and service.
• 5-205.11B - Observed hand washing sink used to clean spoons after food service.
  Corrected during inspection. The handwash facility identified above is to be used for washing hands only.

February 06, 2003 (Routine)

• 3-302.11A1 - Critical Raw shell eggs stored above ready to eat food products in the imperial reach-in cooler. These eggs belong to members of the church and is not used as part of food service for the day care.
  Store all raw animal foods below ready to eat food products to prevent cross contamination. Corrected on site
• 6-301.12A - Repeat No paper towels at the hand washing sink at the start of the inspection.
  Provide paper towels at all times to encourage proper hand washing. Corrected on site
• 43.1-3-3A - Critical There was no Certified Food Manager on duty at the time of the inspection. Lunch had already been served, but I still need to verify the establishment has a Certified Food Manager. Please provide proof of a Certified Food Manager within twenty four (24) hours.
  A Certified Food Manager must be duty to monitor in take of foods, service of foods, storage of foods and other food safety concerns. Please provide proof of a Certified Food Manager within twenty four (24) hours.