July 10, 2009 (Routine)

• 2260 - Corrected During Inspection Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  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.(this was corrected at the inspection by removing the hose from the faucet at the mop sink.)
• 3030 - No disposable towels were provided at the hand washing lavatory in the commissary 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

March 04, 2009 (Routine)

• 1190 - There is no visible The ambient (air/water) temperature measuring device (degrees F) located in the # 2 pepsi refrigerator.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1750 - 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.

November 05, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped food observed in the True refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Corrected During Inspection Food stored on the floor of the commissary.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 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.

June 16, 2008 (Critical Procedures)

February 19, 2008 (Routine)

• 0260 - Corrected During Inspection Critical The meat products in the chest freezer is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) is not located in the True refrigerator.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 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.
• 3660 - 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.

July 11, 2007 (Routine)

• 1800 - The nonfood contact surface of the door gaskets on the continental freezers 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.
• 2650 - Repeat There is no refuse container at the handsink in the food preparation area.
  Increase the number of approved refuse containers in the food preparation area to prevent the accumulation of debris.

April 05, 2007 (Follow-up)

March 23, 2007 (Routine)

• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a sanitizer test kit chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1750 - Manufacturer containers were observed reused for the shelving of soft drinks.
  Discontinue the reuse of manufacturer containers for soft drink 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:chili sauce dispenser, cheese sauce dispenser, oven mitts, interior of #3 continental freezer, #1 Pepsi refrigerator.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Observed accumulations of lime and soil debris on the internal surfaces of the ice machine.
  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.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the food preparation area 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. Remove the shelving preventing its use.
• 2650 - There is no refuse container at the handsink in the food preparation area.
  Increase the number of approved refuse containers in the food preparation area to prevent the accumulation of debris.
• 3180 - Corrected During Inspection The floors in the commissary 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.

December 13, 2006 (Critical Procedures)

• 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area was observed blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 3030 - No disposable towels were provided at the hand washing lavatory in the food prep area. (Towel dispensing unit located behind refrigerator unit.)
  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 (Relocate towel dispenser to be over hand sink.)
• 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.

May 25, 2006 (Critical Procedures)

November 29, 2005 (Routine)

• 3180 - Commissary floor beside ice cream 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.
• 3330 - Corrected During Inspection Critical Working containers of glass cleaner 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.

November 17, 2004 (Routine)

September 17, 2004 (Routine)

August 20, 2003 (Routine)

• 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.
• 3170 - Wasteline from ice machine discharging onto the floor and wall
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Repair wall behind ice machine and install proper drain cover over drain behind ice machine.