September 30, 2009 (Routine)

• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
  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

June 10, 2009 (Routine)

• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. (Missing filter.)
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: floor fan and the exterior of the ovens.
  Clean and maintain cleanness of equipment.

April 15, 2009 (Routine)

December 19, 2008 (Routine)

• 0610 - Food stored on the floor in the walkin freezer or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.

June 05, 2008 (Routine)

February 21, 2008 (Routine)

• 1800 - The nonfood contact surface of the exhaust fans and shrouds has an accumulation of dust and grime.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Repeat Dumpster door was open.
  Ensure all doors and lids for all waste containers are closed when not in continuous use.

September 12, 2007 (Routine)

• 0200 - Corrected During Inspection 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: oven top.
  Clean and maintain cleanness of equipment.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2810 - Wall or wall covering in dry storage room are not smooth and easily cleanable. (Peeling and chipping.)
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 3180 - Repeat Dry storage and mop room walls and window ledges were 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 05, 2007 (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.
• 0960 2 - The trash bags used for covering is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Remove or replace the trash bags with food grade covering to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Floor mixer was observed leaking oil
  Repair the floor mixer 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 floor mixer, 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 interior of the flour bins and under the shaft of floor mixer 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.
• 3180 - Wall in mop area was 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 15, 2006 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) rice 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: floor mixer, slicer, and can opener.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: floor fan.
  Maintain nonfood-contact surfaces of equipment clean.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (floor mixer and attachments.)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

May 24, 2006 (Routine)

• 1570 - The inside of the hood (appears to be galvanized metal) could use a paint job to clear up the turning metal. was observed in a state of disrepair and damaged. Also rust should be removed from the can opener assembly. Notify the school system about unused equipment (large pots etc.) not needed for the operation of the kitchen. Also, replace the cracked wood handle of the pizza cutter in the utility drawer.
  Paint the underside of the hood 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 Food contact surfaces of the can opener blade used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of can opener blade no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the hood filters have 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.
• 2700 - The waste storage container for for the school is missing the lids and the vendor needs to replace this dumpster or install lids.
  Replace the waste storage dumpster lids.

January 20, 2006 (Routine)

• 0610 - 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust hood filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Equipment food contact surfaces (sheet pans) were not observed cleaned.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 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.
• 2900 - Cooling fan is dusty and can contaminate food, food contact surfaces, equipment, or utensils.
  Clean fan so it does not cause contamination of food, food contact surfaces, equipment, or utensils.
• 3180 - Walls in the managers office noted in need of cleaning from mold.
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

July 18, 2005 (Follow-up)

July 14, 2005 (Follow-up)

July 05, 2005 (Routine)

June 12, 2003 (Routine)

• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  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
• 1800 - Door gaskets on Tyler refrigeration unit not clean.Accumulation of metal shavings under can opener blade.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floor fan next to handsink in kitchen noted in need of cleaning. Ceiling in walk-in refrigerator noted in need of cleaning.Wall behind cooking equipment (ovens, steamer) 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.