December 17, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Cole slaw and chopped cold holding at improper temperatures
  Must keep more ice in this unit to cool food to 41F or below.
• 1800 - The nonfood contact surfaces of much of the kitchen 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.
• 2260 - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

February 28, 2008 (Routine)

May 29, 2007 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 1570 - Door to the walk-in freezer will not shut all the way.
  Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.

October 04, 2006 (Routine)

March 23, 2006 (Follow-up)

• 0060 - Critical There is nobody onsite at this time that has taken the Health Dept. food test, and the person in charge did not know how to adjust the temperature of the display case.
  Must have someone onsite at all times you are open that has passed the Health Dept. food test or is a certified food manager. This person should also know how to use all of the equipment. Must be corrected in one week.
• 0610 - Repeat Food stored on the floor in the storeroom.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Single service items observed unprotected from contamination on the floor in the storeroom..
  Store single service items in its original protective packaging at least 6 inches off of the floor.
• 2890 - Repeat Light bulb in walk-in units not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

March 22, 2006 (Routine)

• 0060 - Critical There is nobody onsite at this time that has taken the Health Dept. food test, and the person in charge did not know how to adjust the temperature of the display case.
  Must have someone onsite at all times you are open that has passed the Health Dept. food test or is a certified food manager. This person should also know how to use all of the equipment.
• 0550 - Knives stored between the sandwich unit and the counter.
  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 140F and the container.
• 0610 - Food stored on the floor in the storeroom.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw ground beef.
  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 - Critical Repeat All foods in the glass display case the condiment unit and the hotdog cooker are hot holding or cold holding at improper temperatures.
  The glass display case and the hotdog cooker is to be turned to a higher temperature to maintain at 140F or above through the hot holding period. The condiment unit is to have enough ice in it to touch the bottom of the pans so it holds the food at 41 degrees or less.
• 2310 - Critical The handwashing facility located at the kitchen has ice and old soda in it.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2890 - Light bulb in walk-in units not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3340 - Critical Repeat Containers of soap on the three bay sink are not properly stored to prevent the contamination of food, equipment, utensils.
  Containers of soap must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 23, 2005 (Follow-up)

November 18, 2005 (Routine)

• 0260 - Critical Dented cans of pinto beans and sausage gravy on the shelves.
  Ensure food is safe and unadulterated. Must discard these cans.
• 0820 - Critical Sandwiches cold holding at improper temperatures. Also burgers in a hot holder at 90 degrees, Hotdogs on the cooker at 130 degrees, and cole slaw in a ice unit at 52 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Must repair this unit. The hot holder with the burgers is to be turned on at all times food is in it. The hotdog cooker must be turned up to at least 140 degrees. The ice unit for slaw is to always be full of ice.
• 3340 - Critical Containers of chlorine tablets are not properly stored to prevent the contamination of equipment,
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 21, 2005 (Routine)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0550 - Ice cream dippers are stored in a unclean dipper well.
  Must clean the dipper well each day.
• 0610 - Repeat Nachos and ice cream cones 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.
• 0820 - Corrected During Inspection Critical Chicken breading cold holding at improper temperatures.
  Once the chicken breading is used it is to be kept in the refrigerator or it is to be used for four hours and discarded.
• 2000 - Repeat Single service items observed unprotected from contamination on the floor..
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3340 - Corrected During Inspection Critical Containers of coffee pot cleaner, soap, and bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 03, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Food in the glass holding case hot holding at improper temperatures. Also cole slaw in cold unit is 52 degrees.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Turn the temperature up on this unit. Must keep more ice in the cold unit and change this food every 4 hours.
• 1040 - Wood utensils are used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.

September 24, 2004 (Routine)

• 0820 - Critical Hotdogs hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Must turn up the temperature on this unit.
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 2000 - Single service items observed unprotected from contamination. Toxic chemicals stored above them on a self.
  Do no put toxic chemicals on a shelf with or above single service items.
• 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.
• 3260 - Personal items found on shelves with food and equipment.
  Personal items are to be kept in a separate area.

April 21, 2004 (Routine)

• 0550 - Repeat Dispensing utensils improperly stored between uses. Between equipment.
  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 140F and the container. Corrected onsite.
• 3370 - Critical Sanitizer stored over clean kitchenware on a self, and soap stored over three bay sink.
  Must be stored below food and equipment. Corrected onsite.
• 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.
• 2000 - Single service items observed unprotected from contamination. At hand sink.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Corrected onsite.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level dipper well 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. Corrected onsite.

July 11, 2003 (Routine)

• 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0820 - Critical Bacon & eggs hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0550 - In-use utensils improperly stored between use.
  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 140F and the container.

March 18, 2003 (Routine)

• 0220 - Critical REPEAT VIOLATION. Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  CDI. 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.
• 3340 - Critical REPEAT VIOLATION. Containers of toxic chemicals are on 3 bay sink, on shelf with clean kitchenware, and over drink boxes for the fountain.
  CDI. Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  CDI. Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 0820 - Critical Cole slaw cold holding at improper temperatures of 54F.
  CDI. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria,cole slaw. Add more ice to unit.
• 0820 - Critical Container of chicken batter cold holding at improper temperatures, batter at room temperature.
  CDI. Discard the food if out of temperature 4 hours and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Label container of batter to monitor 4 hour time limit.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1750 - Manufacturer containers"BBQ containers" were observed washed and 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.
• 0550 - Dispensing utensils improperly stored in standing water.Scoop for Seasoning had no handle.
  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 140F and the container.
• 0610 - Food stored on the floorin walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Single service items were found stored on the floor in the kitchen and storeroom.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1800 - The nonfood contact surface of all kitchen equipment had 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.