August 14, 2009 (Routine)

• 1140 - The can opener blade has accumulation of grime.
  Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
• 1720 - Corrected During Inspection Chlorine label low on chemical sanitizing solution(s) are not at the proper concentration less then 10 parts per million
  Use a SANITIZING AGENT (Bleach) chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

May 12, 2009 (Routine)

February 11, 2009 (Routine)

• 0840 - Corrected During Inspection Critical Repeat The commercially processed ready-to-eat (RTE) in the refrigeration unit was not discarded by the ""consume by"" date. Cold cuts Bologna 8 day over 7 days
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 1640 - Corrected During Inspection The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be not set up for wash, rinse & sanitizing
  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.
• 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 10, 2008 (Routine)

August 08, 2008 (Routine)

• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) Peas in the refrigerator, the food should have been discarded 3 day's ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - Corrected During Inspection ROETONE Refrigerator light is out & Thermometer is not working
  Repair or replace Light and Thermometer in accordance with the manufacturer's specifications.

April 25, 2008 (Routine)

January 10, 2008 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the ice.
• 0960 1 - Critical The food contact surface of the measuring cup in the sugar bin is not designed to be kept stored in the sugar.
  Remove the cup and replace with a scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1550 - The 3 compartment sink is not sealed to adjoining walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1800 - Repeat The nonfood contact surface of the exhaust hood filters has accumulations of dust.
  Clean the surface at a frequency necessary to preclude accumulation of soil.
• 3180 - Repeat Floors in the kitchen and walkin freezer 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.

October 23, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw eggs stored above ready to eat food in the Raetone refrigerator in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1750 - Single-service items were observed reused for the storage of food (aluminum baking pans).
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3170 - ceiling tile in the food preparation area missing and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceilings and walls in the food preparation 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.

June 13, 2007 (Routine)

• 1800 - The non-food contact surfaces of the following equipment had an accumulation of grime and debris: -Side of flat grill next to deep fat fryer-Can opener bracket
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - The floor of the walk in refrigerator had an accumulation of grime and debris.
  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.

March 26, 2007 (Routine)

• 0260 - Corrected During Inspection Critical The severely dented can of potatoes is unsound or adulterated. (dented at the seam of the can)
  Ensure food is safe and unadulterated.
• 0480 - Unlabeled food containers (bulk flour containers).
  Label working containers with the common name of its contents. 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.
• 1550 - The hand sink next to the walk ins is not sealed to the wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fan guards in the walk in cooler.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Repeat Inadequate light in the kitchen (some overhead bulbs are out).One hood light is out.
  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
• 3180 - Ceiling at the vent in the dishwashing area was 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.

August 23, 2006 (Follow-up)

• 1570 - Repeat Pots was observed in a state of disrepair and damaged with pits and scratches..
  Repair the pots 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 pots, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - Repeat The nonfood contact surface of the door gasket on the walk in refrigerator has accumulations of grime and mold.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

August 16, 2006 (Routine)

• 0570 - Wiping cloths improperly stored out of sanitizing solution between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0960 2 - The food contact surface of the milk crates used as food storage and chemical storage is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the milk crates with containers that are smooth to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Repeat Pots was observed in a state of disrepair and damaged with pits and scratches.
  Repair the pots 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 pots, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat Door gasket on walk in refrigerator was observed torn.
  Repair or replace the door gasket in accordance with the manufacturers specifications.
• 1750 - Macaroni and shortening containers were observed reused for the storage of coffee creamer and gravy.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: behind blade of slicer and underneath shaft of mixer.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exhaust filters.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Ice machine used for storage of open food items was observed with visible accumulations of soil and debris.
  Clean the machine at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 1800 - Repeat The nonfood contact surface of the shelving throughout facility 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.
• 1800 - Repeat Door gasket of walk in refrigerator was observed soiled with an accumulation of grime and debris.
  Clean the surface at a frequency necessary to preclude the accumulation of grime and debris.
• 3050 - No waste receptacle provided at handwashing lavatories in warewashing area.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3080 - Less than 50 foot candles of light was noted in the food prep 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
• 3100 - Purses, personal bags were observed stored in the food prep area. Lockers or other suitable facilities are not provided for employees clothing and other possessions
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions

March 22, 2006 (Routine)

August 24, 2005 (Follow-up)

• 1570 - Dishwasher was observed in a state of disrepair and damaged.
  Repair the dishwasher 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 dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1800 - The nonfood contact surface of the shelving 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.
• 2890 - Light bulb in walk in refrigerator and walk in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

August 18, 2005 (Routine)

• 0610 - Repeat 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.
• 0960 1 - Critical The food contact surface of the Sterilite plastic drawer container is not safe.
  Repair or replace the to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Dishwasher, pots, & pans was observed in a state of disrepair and damaged.
  Repair the above named equipment 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 above named equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1630 - Detergent or cleaning agent was not present in the water of the wash compartment while in use for manual warewashing.
  In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
• 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a appropriate chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice scoop, seasoning cart.
  Clean and sanitize these surfaces for food contact.

October 20, 2004 (Routine)

• 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration at the 3-compartment sink.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1780 - Critical Food contact surfaces of the mixer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the mixer to prevent the growth microorganisms on those surfaces.
• 3090 - Ventilation exhaust fans in rest-room facilities not operating to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes

January 15, 2004 (Routine)

June 30, 2003 (Routine)

March 24, 2003 (Routine)