July 24, 2009 (Routine)

December 22, 2008 (Routine)

• 0240 - Corrected During Inspection Repeat 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.
• 3170 - Repeat Paint is peeling in the ladies' rest room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 20, 2008 (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. Long hair shall be worn-up and a hair restraint.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands - oranges.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: cooking/serving utensils in drawer. The water fountain was not clean.
  Clean and sanitize these surfaces for food contact.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room.
• 3170 - Repeat Physical structure is not maintained in good repair - paint peeling in the ladies' rest room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The fan in the ladies' rest room 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.
• 3240 - Handwashing facilities in the rest room utilized by the children was leaking from the water line connections.
  Keep handwashing facilities maintained to encourage proper handwashing.
• 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator - Ant Killer Pesticide.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator - removed at time of inspection.

September 14, 2007 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensil drawers.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage cabinet for single-service items.
  Maintain nonfood-contact surfaces of equipment clean.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap under the outer door adjacent to the kitchen area.
  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.
• 3170 - The following physical structures are not maintained in good repair: loose wall board at the stove, employees' rest room walls and crevice behind the hand sink cabinet backsplash, and torn floor covering.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures were noted in need of cleaning: wall and window area at the stove and refrigerator (spider webs), rest room vent and base of toilet in 2 1/2 yrs. - 3 yrs. classroom.
  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)

• 1320 - There was no temperature measuring device located in the Amana 18 (white) 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.
• 1770 A - Critical The following equipment/utensils food-contact surfaces were observed soiled to sight and touch: Amana 18 Refrigerator (white), utensils and holders.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cabinet shelves.
  Maintain nonfood-contact surfaces of equipment clean.

December 21, 2005 (Critical Procedures)

August 26, 2005 (Routine)

• 1100 - The food contact surface of the refrigerator is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the refrigerator 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 - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: outside of refrigerator and storage cabinets.
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Base of commode and floor at commode in the young classroom 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.
• 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.

January 27, 2005 (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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: General cleaning of shelves..
  Clean and sanitize these surfaces for food contact.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
• 2830 - Floor and wall juncture - Replace juncture behind refrigeration & stove area.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3170 - Physical structures: Walls - Good repair - behind stove & window area - paint or seal raw wood, chipped molding, fill holes then seal to be smooth & cleanable - seal cracks around molding @ door to outside, caulk behind 3 compartment sinks @ counter; reseal behind hand sink - molding loose.not maintained in good repairFloor - Linoleum seams must be stripped or sealed where unglued.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Physical structure: floord, outlets, conduit, doors 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

January 27, 2005 (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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: General cleaning of shelves..
  Clean and sanitize these surfaces for food contact.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
• 2830 - Floor and wall juncture - Replace juncture behind refrigeration & stove area.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3170 - Physical structures: Walls - Good repair - behind stove & window area - paint or seal raw wood, chipped molding, fill holes then seal to be smooth & cleanable - seal cracks around molding @ door to outside, caulk behind 3 compartment sinks @ counter; reseal behind hand sink - molding loose.not maintained in good repairFloor - Linoleum seams must be stripped or sealed where unglued.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Physical structure: floord, outlets, conduit, doors 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

November 04, 2003 (Routine)

November 04, 2003 (Routine)