April 14, 2009 (Routine)

• 2200 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level of the 3-vat sink hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3290 - Hose of mop sing noted to be stored in such a way that prevents cleaning of the mop sink.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

April 30, 2008 (Routine)

October 03, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Found tomatoes in the sandwich prep unit at 50F
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the ice cream cooler and the line reach-in cooler..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Corrected During Inspection Found sandwich prep unit running at 50F.
  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.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the employee restroom.
  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
• 3080 - Corrected During Inspection Observed no lighting in the walk-in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Grout needed between floor tiles in the fry area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3200 - Repeat Observed hvac vent over ice cream station with an accumulation of dust/debris
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3290 - Corrected During Inspection Mop station in disarray. (Hoses left out)
  Keep mop station orderly.

March 20, 2007 (Follow-up)

• 1570 - The door gaskets on the fryer reach-in unit needs replacement. New door on order per Mgr.
  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.
• 3170 - Floors need grout on the line and counter area. Several tiles broken / need replacement. In process per Owner.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and prohibits proper cleaning.

March 02, 2007 (Routine)

• 1570 - Repeat The door gaskets on the fryer reach-in unit needs replacement. The fryer legs broken, jacks being used.
  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.
• 1780 - Corrected During Inspection Critical Mold build-up on the spray nozzle of the 3 compartment sink.
  Clean the spray nozzle to prevent the growth microorganisms .
• 3140 - Corrected During Inspection Employee drink cups stored on shelves used for food products.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3170 - Floors need grout on the line and counter area. Several tiles broken / need replacement.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and prohibits proper cleaning.
• 3200 - Slight dust build-up on the air vent at the ice cream station.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3260 - Corrected During Inspection Employee coats / jackets being stored on shelves used to store food products.
  Provide employees with an area to properly store personal items.

June 23, 2006 (Routine)

• 0820 - Corrected During Inspection Critical Bacon and chicken breast being held at room temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - Corrected During Inspection The thermometer of the ice cream prep unit was broken.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1780 - Critical Mold build-up on the spray nozzle of the 3 compartment sink.
  Clean spray nozzle to prevent the growth microorganisms on those surfaces.
• 1800 - Grease build-up in the grill exhaust hood , under the grill, the exterior of the exhaust hood, and under the bun rack. Dust / grease build-up in the warmer lights of the fry warmer. The interior of the reach-in freezer, reach-in cooler, and hamburger freezer has a food debris build-up.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Knife of the ice cream prep unit
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Floor of the walk-in freezer has a debris build-up.
  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.

November 08, 2005 (Routine)

• 1570 - Repeat Legs under the fryer are broken.
  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.
• 1580 - The cutting board on the ice cream prep. unit 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.
• 1800 - Repeat Food debris, grease build-up: grill sides and underneath the grill.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2790 - The indoor floor material located in front of the fryer does not meet the standard of: smooth, durable and easily cleanable. Tile broken / needs grout.
  Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable .
• 3180 - Floors under / behind the fryer have a debris build-up. Interior of the sandwich prep. unit and ice cream prep. unit have a debris build-up.
  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.

April 19, 2005 (Follow-up)

• 0470 - Critical Repeat Unwrapped or uncovered food in the line reach-in cooler and line reach-in freezer. Corrected during inspection.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - Repeat The door gaskets of the sandwich prep. unit, ice cream prep. unit and the custard machine need replacement. The kitchen handsink faucet needs repair. The legs under the fryer need repair. The cove molding at the handsink broken. On order or work order per Mgr.
  Repair or replace the equipment door gasket in accordance with the manufacturer's specifications. Repair / replace as specified.
• 1800 - Repeat Grease dripping under the grill. Corrected during inspection.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 13, 2005 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the line reach-in cooler and line reach-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - Repeat The door gaskets of the sandwich prep. unit, ice cream prep. unit and the custard machine need replacement. The kitchen handsink faucet needs repair. The legs under the fryer need repair. The cove molding at the handsink broken.
  Repair or replace the equipment door gasket in accordance with the manufacturer's specifications. Repair / replace as specified.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Toaster oven.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Repeat Mold build-up in the ice machine bin.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - Dust build-up on top of the line warmer unit. Food debris on the bulk storage containers and under the bread racks. Grease dripping under the grill.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2640 - The lid on the grease trap not kept closed.
  All exterior refuse containers must remain closed when not in use.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

October 18, 2004 (Follow-up)

October 05, 2004 (Follow-up)

• 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Mold build-up in the ice machine bin.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease / food debris build-up in the exhaust hood and the reach-in freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Reach-in freezer beside the grill. Corrected
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Door handle of the reach-in freezer is broken, the door gaskets of the soft serve unit and the ice cream prep. unit need replacement.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in the @EQUIPMENT@. Sandwich prep. unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Grill, hot holding unit drawer.
  Clean and sanitize these surfaces for food contact.

September 15, 2004 (Routine)

• 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Mold build-up in the ice machine bin.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - Repeat The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease / food debris build-up in the exhaust hood and the reach-in freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0470 - Critical Repeat Unwrapped or uncovered food in the @LOCATION@. Reach-in freezer beside the grill. Corrected
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Door handle of the reach-in freezer is broken, the door gaskets of the soft serve unit and the ice cream prep. unit need replacement.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - Repeat There was no temperature measuring device located in the @EQUIPMENT@. Sandwich prep. unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2890 - Repeat (Infrared lamp, Heat lamp) in @LOCATION@ not protected against breakage by a shield. Broken light shield over the grill.
  Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Mold build-up on the door gaskets of the sandwich prep. unit.
  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.
• 3340 1 - Critical Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemical spray bottle stored next to food products. Corrected.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Grill, hot holding unit drawer.
  Clean and sanitize these surfaces for food contact.

March 02, 2004 (Routine)

• 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris. Bun racks, hoods, walk-in freezer floor, reach-in freezer, lids of the bulk storage containers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1060 - The nonfood contact surface of the @EQUIPMENT@ is not corrosion resistant, nonabsorbent, and/or smooth. Condiment rack in poor shape. Disposed of during inspection.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Reach-in unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Bulk container lids broken.
  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.
• 1580 - The cutting board(s) along the @LOCATION@ are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Ice cream prep. area.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1320 - Temperature measuring device in the sandwich prep. unit broken.
  Replace thermometer for proper cooling observations.
• 2890 - Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. Behind the line.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3380 - Critical @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer in 2 buckets below 50 ppm.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Toaster unit
  Clean and sanitize these surfaces for food contact.

April 23, 2003 (Routine)