May 12, 2009 (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.
• 0820 A 2 - Corrected During Inspection Critical Cooked baked beans from the day before cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0960 2 - The contact paper surface of the shelving is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the contact paper to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1600 - The compartment(s) or drainboards of the automatic dish machineare heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 156.
  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.
• 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-side of fryers and inside of fryer doors-mild and soil on the dish machine back splash-legs of equipment-insides of the ovens-kitchen exhaust fan grill
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - The walk-in refrigerator door sillis showing rotting wood and the metal plate is loose and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor area under the automatic dish washer 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.
• 3260 - Employees are not using the dressing rooms, designated area or lockers provided. (coats, jackets, etc. are hung on food shelving.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3300 - Premises has accumulation of items on the floor of the dry store room making it difficult to clean and attracting bugs.
  Maintain the premise free of litter.

February 09, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 A 2 - Critical Repeat Cooked chicken in the walk-in cooler dated 2/8/09 cold holding at improper temperatures
  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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) cooked chicken, boiled eggs,tuna salad, 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. 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.
• 1060 - Corrected During Inspection The nonfood contact surface of the cardboard used on the shelving in the walk-in freezer 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the exterior surfaces of the cooking 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.
• 3180 - FLoors in the facility 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.

November 06, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Repeat Raw eggs stored above ready to eat food in the walk-in cooler and may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 A 2 - Corrected During Inspection Critical Repeat Tuna salad, roast beef dated 11/4/08 cold holding at improper temperatures
  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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) roast beef 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. 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.
• 1780 - Corrected During Inspection Critical The internal food contact surfaces of the ice machine was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

August 07, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw eggs were observed stored above ready to eat foods.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 A 2 - Corrected During Inspection Critical Repeat Barbecue chicken, green beans, hot dogs cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) barbecue chicken, sliced turkey, green beans 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. 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.

May 06, 2008 (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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical SLiced tomatoes, bbq chicken, bbq chicken wings,barbecued ribs cold holding at improper temperatures
  discard bbq ribs, chicken, chicken wings. Relocate sliced tomatoes to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food dunnage rack for storage designed for your food storage needs.
• 3170 - The wall below the handsink in the food preparation area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The fan and wall adjacent to the rear wall in the food preparation area 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 - Corrected During Inspection 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.

November 28, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Repeat SLiced ham and cooked rice cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1100 - Repeat The food contact surface of the cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cookware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meatslicer, stainless steel container, dishwasher interior.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical The ice machine has an accumulation of soil and debris on the iinternal food contact surfaces.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler and 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.

August 16, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Corrected During Inspection Critical Sliced tomato, cooked rice, roast beef, baked chicken cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) meats 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. 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.

June 04, 2007 (Routine)

• 0610 - Corrected During Inspection Repeat Food stored on the floor of the walk-in cooler(yogurt).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - Corrected During Inspection The food contact surface of the cookware, pots, pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cookware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Corrected During Inspection Food spatulas and kitchen utensils was observed in a state of disrepair and damaged.
  Repair the food spatulas and kitchen utensils 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 food spatulas and kitchenutensils, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dishwasher,clean utensil container.
  Clean and sanitize these surfaces for food contact.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the warewash area.
  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
• 3170 - The floor of the walk-in cooler is rusted, deteriorating and the door of the cooler is damaged and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The rear window exhaust fan and the modine heating unit in the food preparation area 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.
• 3330 - Corrected During Inspection Critical Working containers of cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

February 21, 2007 (Routine)

• 0610 - Corrected During Inspection Repeat Food stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1040 - A series of wooden shelves is 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.
• 1700 - 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. To minimize workload you can move to all single service utensils.
• 1750 - Repeat Single-service items were observed reused for the storage of food and for shelving.
  Discontinue the reuse of single-use containers forfood and shelving storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1780 - Critical Repeat The ice machine has a visible accumulation of soil debris on the internal surfaces of the unit.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 1800 - The nonfood contact surface of the window exhaust 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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area. Less than 20 ft. candles of light in the warewahs area. 10 ft. candles noted in the food preparation area 5ft. candles of light noted in the warewash area
  Provide at least 50 foot candles of light at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Provide at least 20 ft. candles of light in the warewash area
• 3220 - Corrected During Inspection Repeat Mops not hung up to air dry. soiled mop sitting in mop bucket at rear door.
  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.

June 13, 2006 (Routine)

• 0610 - Corrected During Inspection Repeat Food (rice) 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 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: floor mixer.
  Clean and sanitize these surfaces for food contact.
• 3080 - Repeat Less than 50 foot candles (FC) of light was noted in the food prep area (25 FC).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

June 05, 2006 (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.
• 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.
• 0470 - Corrected During Inspection Critical Raw beef observed stored above Ready To Eat (RTE) foods. (Sliced tomatoes).
  Store raw foods below RTE foods.
• 0570 - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 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.
• 0960 1 - Critical Wooden shelving throughout the facility was observed peeling and chipping.
  Replace or repair shelving.
• 1100 - The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. CB 06-05-07
• 1750 - Single-service items were observed reused for the storage.
  Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Serving and prep utensils, clean storage containers, floor mixer, food processor, toasters, can opener, slicer, pots and pans.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: storage shelving, oven, Garland oven, fans, and food rolling cart,
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Interior of ice machine observed soiled.
  Discard ice, then clean and sanitize ice machine before reusing.
• 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.
• 3080 - Less than 20 foot candles of light was noted in the ware washing area.Less than 50 foot candles of light was noted in the food prep area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet roomsProvide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Sneeze guard, of serving line, is not maintained in good repair (cracked)Floors and storage shelves in the walk-in freezer and refrigerator are chipping and soiled..
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Repair or replace floors and shelving.
• 3180 - Repeat Walls, floors and ceilings throughout the facility were observed soiled.Exhaust vents in employees rest room observed soiled.
  Clean and maintain cleanness of all areas.Clean and maintain cleanness of all vents.
• 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.Outside storage area observed cluttered.
  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.Clean up[ outside storage area.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 12, 2006 (Critical Procedures)

July 18, 2005 (Follow-up)

• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, mixer.
  Clean and sanitize these surfaces for food contact.
• 3080 - Less than 50 foot candles of light was noted in the food prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3180 - Repeat Floor under shelving and equipment 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.

July 17, 2005 (Follow-up)

• 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.
• 1570 - Repeat Dishwasher was observed in a state of disrepair and damaged.
  Repair the dishwasher 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 dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Repeat Single-service items were observed reused for the storage of utensils.
  Discontinue the reuse of single-use containers for utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: shelving liners, can opener, meat slicer, ovens, stove, deep fryer, side of grill, hood over stove, plastic storage container, baking pans, cutting boards.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

July 07, 2005 (Other)

• 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.
• 1570 - Dishwasher was observed in a state of disrepair and damaged.
  Repair the dishwasher 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 dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Single-service items were observed reused for the storage of utensils.
  Discontinue the reuse of single-use containers for utensil storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: shelving liners, can opener, meat slicer, ovens, stove, deep fryer, side of grill, hood over stove, plastic storage container, baking pans, cutting boards.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

July 08, 2004 (Routine)

• 0820 - Critical Seafood food salad, boiled eggs, tuna and potato salad cold holding at improper temperatures.Chilli hot holding at improper temperature.
  Relocate cold foods to a refrigeration unit that is capable of maintaining food temperature at 41F (45F) or below.Relocate hot food to a hot holding unit capable of maintaining temperature at 140F or above.
• 0610 - Food stored on the floor or food stored less than 6" above the floor[Walk-in refrig. units]
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0260 - Critical Repeat Can goods unsound or adulterated[ pineapple juice, pears]
  Remove all dented/rusted can goods..
• 3140 - Repeat Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination[open drinking glass on table next to dish machine]
  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
• 0830 - Critical The prepared ready-to-eat (RTE) FOOD 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.
• 0650 - The food on display is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0960 1 - Critical The food contact surface [rusted ice scoop hook inside ice machine] is not safe.
  Replace the hook using approved equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - The door gasket of the walk-in refrigeration unit is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3180 - Floors noted in need of cleaning in storage room,walk-in refrig. unit and under dish machine.
  All floors 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 17, 2003 (Routine)

• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  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.
• 0550 - Knives improperly stored between uses in wooden storage block.
  Store in a clean , protected storage drawer or other approved manner
• 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 3270 - Harborage conditions exist for mice in rear storage room. Mice droppings observed on can goods.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Professional treatment is needed.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: microwave oven in dining room.
  Clean and sanitize food-contact surface of microwave oven.
• 3140 - Observed employee drinking from an open cup in food prep. area .
  Designate an area for employees to drink and eat away from food, equipment and single-service and single-use articles to protect them from contamination
• 2620 - There is a refuse container in the dining room without a cover.
  All refuse containers are to be fitted with snug lids.
• 2650 - There is no refuse container at the area immediately adjacent to the hand sink near the dish wash machine .
  Provide a refuse container for the disposal of paper towels at the hand sink located near the dish machine.
• 0260 - Critical Six # 10 cans badly dented or adulterated with mice droppings [rice pudding & corn beef hash]
  Ensure food is safe and unadulterated.Discard all of these products.
• 3340 - Critical Containers of charcoal lighter are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in rear storage room.
  Containers of charcoal lighter must be located in an area that is not above food, equipment, utensils, linens or single service items.