September 22, 2009 (Routine)

September 22, 2009 (Routine)

• 0450 C - Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s). Cups with no handles used to scoop chicken nuggets
  Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 3180 - Repeat The ceiling in the store rooms and over the dish wash machine 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.
• 3080 - Less than 20 foot candles of light was noted in the store rooms
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

April 28, 2009 (Routine)

• 3180 - Repeat The grated ceiling vents in the store room are dusty and 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.
• 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided. Glasses stored on top of the slicer.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

January 27, 2009 (Routine)

• 2000 - Clean plastic containers were not observed stored in a position to allow air-drying.
  Store the plactic containers in a self-draining position that allows air-drying.
• 3180 - The grated ceiling vents in the store room 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.

September 24, 2008 (Routine)

• 2660 - 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.
• 3250 - Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

May 22, 2008 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: defrost ice cream freezer
  Clean and sanitize these surfaces for food contact.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

January 29, 2008 (Routine)

September 20, 2007 (Routine)

May 22, 2007 (Routine)

January 31, 2007 (Routine)

October 09, 2006 (Routine)

April 19, 2006 (Routine)

February 01, 2006 (Other)

January 09, 2006 (Routine)

• 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 3180 - Repeat Vent in the ceiling in the dry storage 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.

September 21, 2005 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.

May 17, 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.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, wiping cloth.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2000 - Clean mixer pot was observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Vents in the ceiling in the dry storage 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 17, 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.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, wiping cloth.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2000 - Clean mixer pot was observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Vents in the ceiling in the dry storage 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.

January 26, 2005 (Routine)

• 0790 - Corrected During Inspection Precooked chicken thawing at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Shredded cheese holding at room temperature cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

January 26, 2005 (Routine)

• 0790 - Corrected During Inspection Precooked chicken thawing at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Shredded cheese holding at room temperature cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

September 27, 2004 (Routine)

September 27, 2004 (Routine)

May 06, 2004 (Routine)

• 0820 - Critical Yogurt cold holding at improper temperatures. Had been on service line in "Grab and Go" containers and then refrigerated at end of today's lunch. Operator discarded.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3180 - Repeat Ceiling vents dusty in storerooms.
  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.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

May 06, 2004 (Routine)

• 0820 - Critical Yogurt cold holding at improper temperatures. Had been on service line in "Grab and Go" containers and then refrigerated at end of today's lunch. Operator discarded.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3180 - Repeat Ceiling vents dusty in storerooms.
  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.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

February 13, 2004 (Routine)

• 0220 - Critical Employee drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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.
• 0570 - Wiping cloths improperly stored between use. Corrected.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Repeat Boxes of single service plates were found stored less than 6 inches off floor.
  Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Ceiling vents in storerooms 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.

February 13, 2004 (Routine)

• 0220 - Critical Employee drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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.
• 0570 - Wiping cloths improperly stored between use. Corrected.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Repeat Boxes of single service plates were found stored less than 6 inches off floor.
  Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Ceiling vents in storerooms 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.

September 11, 2003 (Routine)

• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3330 - Critical Working containers of chemical cleaner are not properly labeled. Corrected.
  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.
• 0820 - Critical Tuna sandwiches cold holding at improper temperatures. Corrected.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. Bolagna and cheese sandwiches, tuna sandwiches, and taco meat in temperature danger zone on service line.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.

September 11, 2003 (Routine)

• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3330 - Critical Working containers of chemical cleaner are not properly labeled. Corrected.
  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.
• 0820 - Critical Tuna sandwiches cold holding at improper temperatures. Corrected.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. Bolagna and cheese sandwiches, tuna sandwiches, and taco meat in temperature danger zone on service line.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.

May 09, 2003 (Routine)

• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2000 - Repeat Boxes of single service tableware were found stored on floor..
  Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 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.
• 3045 - 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.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

May 09, 2003 (Routine)

• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2000 - Repeat Boxes of single service tableware were found stored on floor..
  Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 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.
• 3045 - 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.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

January 31, 2003 (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.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Ceiling vents in the store rooms 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.
• 2920 - Locker room door between kitchen and open toilet room is propped open.
  Keep door closed to minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.