June 11, 2009 (Routine)

Violations:

• 0550 - Dispensing utensils improperly stored between uses. Ice scoop stored on top of ice bin.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of Iced tea.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2690 - There are no refuse containers for the storage of cardboard boxes.
  Provide waste handling containers for the storage of cardboard boxes in a sanitary manner.

October 17, 2008 (Critical Procedures)

Violation: 0060 - Critical The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
Comments:
Discussed with PIC employee health policies and reporting requirements of certain symptoms and illnesses. Also discussed proper handwashing and no bare hand contact with ready to eat foods.

February 13, 2008 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands after handling raw beef.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0830 - Critical The prepared ready-to-eat (RTE) meat-loaf 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 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.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1750 - Manufacturer containers milk and mayonnaise containers were observed reused for the storage of tea.
  Discontinue the reuse of manufacturer containers for tea storage. Provide approved reusable food storage containers designed for your food storage needs.

March 09, 2007 (Critical Procedures)

Violations:

• 0830 - Critical
  
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: blade on slicer
  Clean and sanitize these surfaces for food contact.

July 28, 2006 (Routine)

Violations:

• 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.
• 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in theMcCall upright freezer
  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.
• 3180 - Ramp leading to back door 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 16, 2006 (Routine)

Violations:

• 0820 - Critical Shrimp cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1570 - Refrigerator unit was observed in a state of disrepair and damaged.
  Repair the refrigerator 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.
• 2000 - Stockpots were observed stored unprotected at the kitchen.
  Store stockpots in the original protective package to protect from contamination until used.
• 2180 - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code.
  EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office.
• 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.
• 3340 - Critical Containers of cleaning materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning materials must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 01, 2005 (Routine)

Violations:

• 1800 - Repeat The nonfood contact surface of the under table mounted equipment 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.
• 3080 - Less than 10 foot candles of light was noted in the refrigerator.
  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.
• 3290 - Mops, brooms, mop bucket noted to be stored in such a way that it is contaminating in designated area.
  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.

September 01, 2005 (Routine)

Violations:

• 1800 - Repeat The nonfood contact surface of the under table mounted equipment 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.
• 3080 - Less than 10 foot candles of light was noted in the refrigerator.
  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.
• 3290 - Mops, brooms, mop bucket noted to be stored in such a way that it is contaminating in designated area.
  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.

February 18, 2005 (Routine)

Violations:

• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  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.
• 1560 - Repeat There is a floor mounted equipment that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Replace panel covering compressor unit on the two door refrigerator unit in cooking area was observed in a state of disrepair and damaged.
  Repair the panel unit 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 panel unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the work table under microwave 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.
• 2180 - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. Need to plug unused drain in dishwasher area and hose on utility sink does not have a backflow device
  EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office.
• 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.

February 18, 2005 (Routine)

Violations:

• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  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.
• 1560 - Repeat There is a floor mounted equipment that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Replace panel covering compressor unit on the two door refrigerator unit in cooking area was observed in a state of disrepair and damaged.
  Repair the panel unit 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 panel unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the work table under microwave 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.
• 2180 - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. Need to plug unused drain in dishwasher area and hose on utility sink does not have a backflow device
  EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office.
• 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.

January 13, 2005 (Routine)

Violations:

• 1560 - There is a floor mounted refrigerator unit that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2180 - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. Plug open drain in the dishwashing area
  EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office.
• 2820 - Exposed utility service line or pipe in kitchen, dishwasher, obstructs or prevents cleaning of (floor, wall, ceiling).
  Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.

January 13, 2005 (Routine)

Violations:

• 1560 - There is a floor mounted refrigerator unit that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2180 - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. Plug open drain in the dishwashing area
  EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office.
• 2820 - Exposed utility service line or pipe in kitchen, dishwasher, obstructs or prevents cleaning of (floor, wall, ceiling).
  Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.