April 30, 2009 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. ONions stored on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Corrected During Inspection Improper methods used to thaw Chili. Stored in container at room temperature.
  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 A 2 - Corrected During Inspection Critical Repeat Cole slaw (65F) and cut tomatoes (70F) cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the Kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Move the trash can preventing its use.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen or mens bathroom.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

May 01, 2008 (Routine)

May 10, 2007 (Follow-up)

May 09, 2007 (Routine)

• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils and equipment.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2890 - Repeat Light bulb over food prep table not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3040 - Corrected During Inspection Handwashing aids and devices have been installed at the warewashing sink
  Remove handwashing aids and devices from the warewashing sink

May 10, 2006 (Routine)

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust filter over fryer and side of stove.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination. (spoons and forks)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 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
• 3040 - Handwashing aids and devices have been installed at the warewashing sink
  Remove handwashing aids and devices from the warewashing sink
• 3170 - Ceiling tiles and floor with tape is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 11, 2005 (Routine)

• 1060 - Corrected During Inspection The nonfood contact surface of the handles of freezers 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.
• 1320 - There was no temperature measuring device located in the chest freezers and refrigerator.
  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.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination. (foam plates)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Corrected During Inspection Light bulb over grill not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - Corrected During Inspection 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 10 foot candles of light was noted beside refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

May 04, 2004 (Routine)

• 2000 - Clean utensils were observed stored with the food-contact surface facing handles of other utensils.
  Store equipment and utensils with handles facing same direction to prevent contamination while in storage.
• 2890 - Light bulb in lamp above stove not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.

May 07, 2003 (Routine)