October 15, 2009 (Follow-up)

October 02, 2009 (Routine)

• 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE)ice with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 1 - Corrected During Inspection Critical Chilli hot holding at improper temperatures 97F.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) raw chicken & ribeye steaks in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1570 - Main refrigerator double door not holding temperature 43F & the under counter cooler was observed in a state of disrepair and damaged.
  Repair the Main refrigerator double door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Main refrigerator double door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided at the hand sink in the kitchen .
  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
• 3180 - Repeat Floors under the bar equipment 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.

May 19, 2009 (Routine)

• 1140 - Corrected During Inspection The can opener blade is not easily removable accumulation of grime..
  Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentrationover 400 PPM.
  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.

November 18, 2008 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) foodin the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Corrected During Inspection The cutting board(s) along the are 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.
• 1640 - Corrected During Inspection The in-use (sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Meat slicer
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of grease residue or other debris on the following nonfood-food contact surfaces: Exhaust hood filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - Corrected During Inspection 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.
• 3180 - Repeat Floor in the kitchen behind the stove 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

May 14, 2008 (Routine)

• 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Meat slicer & can opener.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: Stove top.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Floor in the kitchen behind the stove 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.
• 3220 - Corrected During Inspection Mops 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.

November 08, 2007 (Routine)

• 1770 B - Repeat Observed accumulations of mold deposits or other soil on the following food contact surfacesIce defletor
  Clean and sanitize these surfaces for food contact.
• 2930 - Repeat Outer opening of the food establishment bottom of the rear door is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Repeat Floor behind the grille/stove in the kitchen 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.
• 3240 - Repeat Handwashing facilities are not maintained. The faucet handle is missing
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

May 08, 2007 (Routine)

• 1570 - Repeat The door gasket of the White reachin freezer in the kitchen area is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove top in and around buners.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Equipment food contact surfaces of the soda gun and holster was observed soiled.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1790 - Repeat The bottom of the JC Penney freezer is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the equipment as often as needed.
• 2930 - Both rear doors of the food establishment is not protected against entry of insects and rodents. (opening at the bottom of both doors)
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Repeat Floor in the soda syrup area 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.
• 3200 - Air fans in walkin refrigerator are not being cleaned
  Clean air fans so they are not a source of contamination by dust, dirt and other materials

January 31, 2007 (Routine)

• 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.
• 1570 - Repeat The can opener blade is soiled and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1790 - The Toaster oven is observed wiith an accumulation of food debris in the inside bottoom tray.
  Using the manufacturer's recommended cleaning procedure, clean the inside bottom tray as often as needed.
• 3240 - Handwashing facilities are not maintained ( cold water knob missing)
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

September 29, 2006 (Routine)

• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed coleslaw and ham in the Victory refrigerator were 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.
• 1570 - The door gaskets on the Victory refrigerator are damaged..
  Repair or replace the refrigerator door gaskets in accordance with the manufacturer's specifications.
• 1800 - Observed accumulation of dust on the exterior of the reach-in refrigerator.Observed accumulation of debris on the gasket in the reach-in freezer in the warewashing room.Observed accumulation of debris on the gasket in the Victory refrigerator.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Knob missing on hand sink in the food preparation area.
  Repair plumbing.
• 2890 - Light bulb in warewashing room is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Observed accumulation of debris on the floor area behind the ice bin in the food preparation area.Observed accumulation of debris on the floor in the corner behind the bar.
  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.

May 16, 2006 (Routine)

• 1800 - The nonfood contact surface of the following items have accumulations of grime and debris: -the outside part of the walkin door (Corrected)-outsides of several fry and saute pans.-the fronts and sides of the stove , ovens, and fryers (Corrected)-the inside bottom of the double door Amana Refrigertor.(Corrected - the refrigerator was removed)-the mop sink and the surrounding splash area..
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2750 - Repeat Outside grease container needs to be replaced by the vendor or cleaned by the permit holder.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 3170 - The walk in floor and the entance of the door not maintained in good repair. (CB 5/10/07) Owner has plans to correct before this correct by date. Walk in door is already corrected.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 27, 2006 (Routine)

February 22, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Raw shelled eggs observed stored above Ready To Eat (RTE) foods.
  Store raw shelled eggs below RTE foods.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
• 1100 - Critical The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.CB 02-22-07
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces and items were observed soiled to sight and touch: Pots and pans, slicer, can opener, storage containers, prep and serving utensils, toaster, soda dispensing unit, soda gun holder (Bar area), beer and coffee mug shelving.,
  Clean and sanitize these surfaces for food contact.
• 3270 - Critical Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3380 - Corrected During Inspection Critical Chlorine Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Test resulted in 0 PPM.
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 (50 to 100 PPM) when applying to food contact surfaces

July 21, 2005 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1450 - Victory reachin was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1580 - The cutting board(s) 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.
• 1750 - Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use (can opener).
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1800 - Repeat The nonfood contact surface of the walkin storage shelves and storage shelves in the kitchen has 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (rear door exits)
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Repeat Floor drain under the deep 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.
• 3240 - Handwashing facilities are not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (3 compartment sink)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Containers of cleaning chemicals not stored separately from food.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from food products.

April 26, 2005 (Routine)

• 1150 - The nonfood contact surface of the storage shelves in is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1800 - Repeat The nonfood contact surface of the deep fryer and grille has accumulations of grease on sides.
  Clean the surface at a frequency necessary to preclude accumulation grease.
• 2830 - Floor wall juncture in kitchen is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in restroom
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3180 - Repeat Floor soiled around wall thruout kitchen 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.

December 16, 2003 (Routine)

• 1800 - Storage shelves in food preparation area 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.
• 2890 - Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener blade, ice scoop holder attached to automatic drink dispenser.
  Clean and sanitize these surfaces for food contact.

July 10, 2003 (Routine)

• 3180 - Outside surface water heater in kitchen noted in need of cleaning.Floor under cooking equipment noted in need of cleaning.Wall behind cooking equipment 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.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Food product storage shelf in kitchen next to grill and shelves inside of 2 door Amana refrigeration unitObserved accumulations of grime and debris on the following food contact surfaces: inside of ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 0830 - Critical The ready-to-eat (RTE) commercially processed lunchmeat 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.
• 1570 - The door gasket of the walk-in cooler is (missing, damaged).
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.

February 20, 2003 (Routine)

• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: @EQUIPMENT@.
  Maintain nonfood-contact surfaces of equipment clean.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.