October 14, 2009 (Routine)

• 1320 - The temperature measuring device in the refrigerator and freezer was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 2120 - Critical The water heater / boiler serving the food service establishment is not operable at time of inspection.
  Owner /Operator to have water unit repaired within the next 2 hours. Call EHS to reinspect. Single service ware will be in use until water heater is repaired and operational.
• 2930 - Back exit door does not have a tight-fitting seal to protect against the entry of insects and rodents.
  Have the gaps sealed w/ weather stripping or other materials to form a tight-fitting seal around the door.

October 14, 2009 (Follow-up)

March 30, 2009 (Routine)

• 1860 - Corrected During Inspection Repeat 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.
• 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.

November 25, 2008 (Routine)

• 1510 - Repeat 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.
• 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.
• 3080 - Less than 50 foot candles of light was noted in the rear area
  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

July 22, 2008 (Routine)

• 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 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the facility.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials