June 01, 2009 (Routine)

February 03, 2009 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before donning disposable gloves and engaging in food preparation.
  Food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1320 - The temperature measuring devices in the sandwich units were 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.
• 2000 C - Single service items(to go boxes) observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

October 07, 2008 (Routine)

• 0900 - Liquid foods (pump and spray bottles) not labeled.
  Accurately label liquid and powdered products.
• 1770 B - Observed food stains or other soil on the front sandwich unit board.
  Clean and sanitize the board for food contact.

June 30, 2008 (Routine)

• 0450 C - Utensil without handle used to dispense food allowing for a bare hand contact with food item(s).
  Minimize bare hand and arm contact with exposed food to reduce the potential for contamination. Use utensil with handle to dispense food.
• 1570 - Pepsi refrigerator was observed in a state of disrepair.
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 3220 - Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3330 - Critical Working containers of cleaners(?) are 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.

March 31, 2008 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1320 - The temperature measuring devices in the sandwich units were 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.
• 1750 - Manufacturer and single service containers were observed saved for reuse.
  Discontinue the reuse of manufacturer or single service containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.

February 25, 2008 (Routine)

• 2660 - There is no covered refuse container for the disposal of trash in the employees/customer restroom.
  Install a covered refuse container for the disposal of trash.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees including the restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Rear exit door is not maintained in good repair. Self closer needs repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.