September 18, 2009 (Routine)

June 11, 2009 (Routine)

March 23, 2009 (Routine)

• 3-202.11 - Critical Sliced tomatoes 46-48 degrees
  Sliced tomatoes are PHF so they should be 41 degrees and below.
• 7-204.11 - Critical Quats 400 ppm instead of 200.
  Quats concentration should be 200 ppm. Dilute the incoming mix.

December 09, 2008 (Routine)

August 11, 2008 (Routine)

• 3-302.12 - Unlabeled food containers. Squeeze bottles need to be labeled.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-501.11 - Ceiling tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Area around the grease trap (walls, floor, and pipes) and the floors throughout the kitchen are 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.

April 22, 2008 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: oven for whole turkeys/meat (inside).
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Floor tiles are not maintained in good repair in the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 16, 2008 (Follow-up)

January 10, 2008 (Routine)

• 3-501.16 - Critical Lunchmeats and sliced tomatoes etc. are cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-203.12 - The ambient (air/water) temperature measuring device (degrees F) located in the TRUE refrigerator (back) and sandwich units are not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Thermometers should be posted in the warmest part of the refrigerator/freezer units where the door opens placed in far back by the fan will give a false reading.
• 4-204.112 - There was no temperature measuring device located in the drink refrigerator in the lobby.
  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.

October 05, 2007 (Routine)

March 09, 2007 (Routine)

October 11, 2006 (Routine)

• 4-501.114 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 75F.
• 7-102.11 - Corrected During Inspection Critical Working liquid dispensing containers of sanitizer water and cleaners were 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 22, 2006 (Routine)

• 4-203.12 - The ambient air temperature measuring device (degrees F) located in the True Freezer is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-501.114 - Corrected During Inspection Critical Chlorine sanitizing solution used for wiping cloth containers was not at an acceptable concentration. There was no sanitizer in containers.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.

February 07, 2006 (Routine)

September 14, 2005 (Routine)

June 01, 2005 (Routine)

February 07, 2005 (Routine)

August 24, 2004 (Routine)

May 26, 2004 (Routine)

• 2-401.11 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 4-602.13 - The nonfood contact surface of the prep cooler door gaskets 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.

February 26, 2004 (Routine)

January 21, 2003 (Routine)

• 3-304.14 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 4-602.13 - The nonfood contact surface of the prep tables 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.
• 4-101.111 - The nonfood contact surface of the freezer 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.
• 6-501.12 - Ceiling tiles over the slicer 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.
• 6-202.11 - Light bulb in sandwich prep area is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.