June 11, 2009 (Routine)

• 0220 - Corrected During Inspection Critical Employee is drinking from an uncovered container in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 2890 - Light bulbs above chili holding area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

October 21, 2008 (Critical Procedures)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.

March 03, 2008 (Routine)

• 3170 - Floor wall juncture is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Corrected During Inspection Critical Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 15, 2007 (Routine)

July 12, 2006 (Routine)

• 1320 - There was no temperature measuring device located in the reach in under counter 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.
• 3080 - Less than 10 foot candles of light was noted in the Hobart upright single door 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 13, 2006 (Routine)

February 13, 2006 (Routine)

August 15, 2005 (Routine)

August 15, 2005 (Routine)

February 28, 2005 (Routine)

• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the undercounter refrigerator unit at the drive thru window is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1570 - The door gasket of the reach in salad refrigerator unit is (missing, damaged).
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 3080 - Less than 10 foot candles of light was noted in the single door Hobart 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 28, 2005 (Routine)

• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the undercounter refrigerator unit at the drive thru window is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1570 - The door gasket of the reach in salad refrigerator unit is (missing, damaged).
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 3080 - Less than 10 foot candles of light was noted in the single door Hobart 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 31, 2004 (Routine)

• 1080 - The cooling unit holding raw meat is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1180 - The food temperature measuring device (degrees F) located in the walk in cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.

August 31, 2004 (Routine)

• 1080 - The cooling unit holding raw meat is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1180 - The food temperature measuring device (degrees F) located in the walk in cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.

February 20, 2004 (Routine)

February 20, 2004 (Routine)

August 13, 2003 (Routine)

August 13, 2003 (Routine)

February 18, 2003 (Routine)

• 1570 - The door gasket of the Henny Penny Hot Holding unit is (missing, damaged).
  Repair or replace the Henny Penny Hot Holding unit door gasket in accordance with the manufacturer's specifications.
• 1730 - The ambient air temperature gauge on the food prep area is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 3180 - shelving under the food warmers 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 18, 2003 (Routine)

• 1570 - The door gasket of the Henny Penny Hot Holding unit is (missing, damaged).
  Repair or replace the Henny Penny Hot Holding unit door gasket in accordance with the manufacturer's specifications.
• 1730 - The ambient air temperature gauge on the food prep area is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 3180 - shelving under the food warmers 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.