August 27, 2009 (Routine)

March 10, 2009 (Routine)

• 0690 - Bulk sugar storage container is stored under drain board of food sink.
  Protect food from miscellaneous sources of contamination.
• 1570 - Ice build up in the walk-in freezer from leak, observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

July 28, 2008 (Routine)

• 1570 - the hot water unit was observed in a state of disrepair and damaged.
  Repair the 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 theplace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Walls and the floors, and the doors of the walk in units 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 26, 2008 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean equipment storage container
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Cooling unit fan cover in the walk inn refrigerator 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.

October 11, 2007 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: clean stainless steel pans
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the portable fan 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.
• 2890 - Light bulbs over the three compartment sink not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - The floor of the walk in freezer 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.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

July 16, 2007 (Routine)

• 2890 - Light bulb in freezer not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 10 foot candles of light was noted in the walk in 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.

February 12, 2007 (Routine)

September 28, 2006 (Routine)

• 2000 - Repeat Single service items observed unprotected from contamination. Take out lids eating side up
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Light bulb in the store room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Cleaning is being done during periods in which food is exposed to contamination. Vent over the ice machine b y the drive through
  Clean during periods when the least amount of food is exposed such as after closing.
• 3270 - Methods are not being used to control pests. Window at the drive through is open between coustomers(air curtain is turned off).
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

May 24, 2006 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Multiple single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Plumbing connections at the mop sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

February 23, 2006 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before cleaning food trays, after sweeping the floor.
  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.
• 0200 - 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.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose 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.
• 2350 ii - Critical Faucet at the handsink is in poor repair.
  Repair plumbing.

November 07, 2005 (Routine)

• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Toilet in the men's room is not functioning.
  Repair plumbing.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the ladies' toilet room lavatory 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.

July 11, 2005 (Routine)

• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the lavatories in the toilet rooms 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.
• 3220 - Repeat 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 25, 2005 (Critical Procedures)

April 25, 2005 (Critical Procedures)

March 09, 2005 (Routine)

• 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.
• 2010 - Corrected During Inspection Clean equipment/utensils were found stored in the splash zone at the handsink. The interior of the pitcher can be splashed as paper towels for hand drying are pulled..
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2730 - Repeat The refuse container used to store refuse have no drain plugs.
  Replace the drain plug to the refuse container.
• 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.

March 09, 2005 (Routine)

• 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.
• 2010 - Corrected During Inspection Clean equipment/utensils were found stored in the splash zone at the handsink. The interior of the pitcher can be splashed as paper towels for hand drying are pulled..
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2730 - Repeat The refuse container used to store refuse have no drain plugs.
  Replace the drain plug to the refuse container.
• 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.

December 09, 2004 (Routine)

• 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2000 - Repeat Multiple single service items were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2730 - Repeat All 3 refuse container used to store refuse containers have no drain plug.
  Replace the drain plug to the refuse container.

December 09, 2004 (Routine)

• 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2000 - Repeat Multiple single service items were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2730 - Repeat All 3 refuse container used to store refuse containers have no drain plug.
  Replace the drain plug to the refuse container.

September 27, 2004 (Routine)

• 2000 - Clean single service were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 3170 - Repeat Ceiling tiles are missing in the dry storage area.
  Replace the missing tiles to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 0200 - Repeat 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.

September 27, 2004 (Routine)

• 2000 - Clean single service were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 3170 - Repeat Ceiling tiles are missing in the dry storage area.
  Replace the missing tiles to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 0200 - Repeat 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.

June 01, 2004 (Routine)

• 1800 - The nonfood contact surface of the ice machine 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.
• 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Potted plant near single service condiments.
  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.
• 2000 - Food tray were found stored in toilet.
  Store kitchenware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - Clean kitchenware were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 0570 - Improper use of wet wiping cloths. Employee not using wiping cloth in wiping spill and food residue.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 3290 - Repeat Mop and broom noted to be stored in such a way that it is contaminating equipment.
  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.
• 0200 - 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.

June 01, 2004 (Routine)

• 1800 - The nonfood contact surface of the ice machine 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.
• 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Potted plant near single service condiments.
  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.
• 2000 - Food tray were found stored in toilet.
  Store kitchenware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - Clean kitchenware were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 0570 - Improper use of wet wiping cloths. Employee not using wiping cloth in wiping spill and food residue.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 3290 - Repeat Mop and broom noted to be stored in such a way that it is contaminating equipment.
  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.
• 0200 - 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.

February 11, 2004 (Routine)

• 3220 - Mops and brooms 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3290 - Brooms and mop noted to be stored in such a way that it is contaminating equipment.
  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.
• 2890 - Light bulb in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1570 - The door gasket of the prep unit is damaged.
  Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
• 3170 - Ceiling tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 11, 2004 (Routine)

• 3220 - Mops and brooms 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3290 - Brooms and mop noted to be stored in such a way that it is contaminating equipment.
  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.
• 2890 - Light bulb in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1570 - The door gasket of the prep unit is damaged.
  Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
• 3170 - Ceiling tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 06, 2003 (Routine)

• 3220 - Mops and brooms 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.
• 3080 - Less than 10 foot candles of light was noted in the walk-in 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.
• 1060 - The nonfood contact surface of the reach-in cooler gasket is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2000 - Repeat Single service items observed unprotected from contamination. Open boxes of single service containers at dry storage room.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3290 - Cleaning gear noted to be stored in such a way that it is contaminating equipment.
  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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: soda spigot.
  Clean and sanitize these surfaces for food contact.
• 3180 - Floor in the kitchen noted in need of cleaning. Corrected during inspection.
  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 06, 2003 (Routine)

• 3220 - Mops and brooms 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.
• 3080 - Less than 10 foot candles of light was noted in the walk-in 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.
• 1060 - The nonfood contact surface of the reach-in cooler gasket is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2000 - Repeat Single service items observed unprotected from contamination. Open boxes of single service containers at dry storage room.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3290 - Cleaning gear noted to be stored in such a way that it is contaminating equipment.
  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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: soda spigot.
  Clean and sanitize these surfaces for food contact.
• 3180 - Floor in the kitchen noted in need of cleaning. Corrected during inspection.
  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.

August 06, 2003 (Routine)

• 2000 - Single service were observed stored unprotected at the dry room.
  Store single service in the original protective package to protect from contamination until used.
• 1960 - Stainless steel 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
  Clean and sanitize these surfaces for food contact.
• 0200 - 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.

August 06, 2003 (Routine)

• 2000 - Single service were observed stored unprotected at the dry room.
  Store single service in the original protective package to protect from contamination until used.
• 1960 - Stainless steel 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
  Clean and sanitize these surfaces for food contact.
• 0200 - 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.

May 05, 2003 (Routine)

• 0820 - Critical Ground beef 132F hot holding at improper temperatures.
  (CDI) Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: inside of reach-in cooler.
  Clean and sanitize these surfaces for food contact.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 3180 - Floor in the men's room 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 11, 2003 (Routine)

• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1320 - There was no temperature measuring device located in the 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.
• 1520 - There is no temperature measuring device available in the manual warewashing area.
  Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 1960 - Pots and 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.