October 02, 2008 (Routine)

Violation: 3380 - Corrected During Inspection Critical The Odor Ban product being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only chlorine at a 50 to 100 PPM concentration that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

March 20, 2008 (Routine)

Violation: 3080 - One of the kitchen lights needs repair.
Repair.

August 10, 2007 (Routine)

Violations:

• 2000 - Cups being air dried on cloth towel.
  Air drying must be done away from possible contamination on clean washable surface.
• 3300 - Floor mat stored in kitchen and is not being used.
  Remove any unnecessary items kitchen.

September 25, 2006 (Routine)

Violation: 2000 - Cooking pans stored under sink drain.
Store all food contract surfaces away from possible contamination.

November 16, 2005 (Routine)

Comments:
I met with the Person in Charge [PIC] who is Mrs. Nova Sarver, Director/Owner.
Discussed the direction of future food inspections. An emphasis will be on HACCP [Hazzard Analysis Critical Control Point]. Go to FDA web site and in the search box type in HACCP for information.
Inspectors will be asking questions pertaining to product preparations.
Keeping charts on steps from storage to serving.
An emphasis on food handlers training and knowledge of food bourne illness. Left a handout " The health of food handlers can affect the safety of food served."
Suggest that PIC and assistants have a certification from a program such as "ServSafe."

March 02, 2005 (Routine)

Comments:
Discussed with the kitchen manager to date mark the containers of milk and juice when opened and the products are not consumed and returned to the refrigerator.

June 17, 2004 (Routine)

Violations:

• 0450 C - Using a Styrafoam cup to dispense cheese ball.
  Scoops and utensils (both) with handles shall be used to dispense food. Do not let handles touch ready to eat products.[Corrected during the inspection]
• 0550 - Dispensing utensils improperly stored between uses. Clean food prep utensils stored wit handles down and food contact surfacs up.
  Clean food prep utensils shall be stored with the food contact surface protected and the handle extended up.

January 12, 2004 (Routine)

Comments:
Kitchen was clean.
Food storage okay.
Suggested they provide a 3 to 5 qt pot for heating the ravioli and other main dishes on the stove more rapidly.

September 03, 2003 (Routine)

Violation: 1570 - Repeat Several pieces of equipment was observed in a state of disrepair and damaged: 1. The base cabinet door on the sink unit in bad condition. 2. The exterior of the Kenmore refrigerator/freezer is rusted.
Repair the 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
Both items are repeat non-critical violations. Non-critical violations on inspections are to be corrected in 90 days of the inspection date unless an earlier date is desiginated on the inspection form.

March 18, 2003 (Routine)

Violation: 1570 - The exterior of the Kenmore Refrigerator/Freezer is pitted with rust. Sink base cabinet door was observed in a state of disrepair and damaged.
Repair the @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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.