September 29, 2009 (Routine)

April 23, 2009 (Routine)

January 06, 2009 (Routine)

September 24, 2008 (Routine)

• 1570 - The first hot holding well on the left side of the kitchen was observed in a state of disrepair and damaged.
  Repair the equipment 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.
• 3080 - Less than 50 foot candles of light was noted under the hood. Two of four lights were noticed out.
  Replace bulbs. 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

May 13, 2008 (Routine)

• 0550 - In-use ice scoop for teachers improperly stored between use.
  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 135F.
• 1570 - Repeat Hobart reach in unit was observed in a state of disrepair andThe walk in freezer's door handle is also missing.
  Repair, replace, or adjust 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 170 F.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of the reach in freezer and the ventilation vent above the milk units.
  Maintain nonfood-contact surfaces of equipment clean.

February 07, 2008 (Routine)

• 0140 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food boxes in the storage room and in the Walk in units 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 - McCall refrigerator was observed in a state of disrepair and damaged.Gaskets on various units torn.The Handle on the Walk in freezer is broken.
  Repair, replace, or discard the broken equipment
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: @EQUIPMENT@
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the hood vents, and floor 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.
• 3170 - Tiles behind the serving line and in the chemical room are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment: plates not being used.
  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.

November 02, 2007 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw beef stored over ready-to-eat (RTE), apples, food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment: dirty, unused plates being stored in kitchen.
  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.

June 05, 2007 (Routine)

• 0800 - Critical Chicken biscuits and sausage biscuits noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 2000 - Plastic ware are stored in a way that does not prevent cross-contamination.
  Store equipment and utensils covered, inverted or all laying the same way to prevent contamination while in storage.
• 3080 - Repeat Less than 50 foot candles of light was noted under the hood.2 out of 4 light outs.
  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

March 13, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0810 - The methods used for cooling the turkey and beef were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical Sausage biscuits hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) sausage biscuits and chicken salad sandwiches 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.
• 1450 - The left milk unit is holding at 50 degrees F.
  Adjust or repair the unit to the proper cold holding temperature of 41 degrees F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1800 - The nonfood contact surface of the floor fans grates above the food lines, and the equipment near the fryer has accumulations of grime, dust and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3080 - Repeat Three of the light bulbs are out in the hood.
  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.
• 3250 - Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

October 10, 2006 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) container of cooked potatoes 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.
• 1570 - The door gasket of the reach-in cooler is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the bulk ice machine 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.
• 3170 - There were a couple lights out/not working under the hood system.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 07, 2006 (Routine)

• 1770 A - Critical Hood filters dirty.
  
• 2000 - Corrected During Inspection Paper hand towels stored on floor in kitchen.
  
• 3080 - Two lights out in hood.
  
• 3180 - Table dirty under slicer.
  

February 16, 2006 (Routine)

• 0830 - Critical Food not in original containers not dated/labeled.
  
• 0960 1 - Critical Hobart food processor is leaking out.
  
• 1660 - Dishwashing wash temperatures low, thermometer appears to be broken.
  
• 3030 - Paper towels not in a dispenser.
  

September 16, 2005 (Routine)

• 1880 - Critical Utensils with wooden handles in poor repair.
  
• 3080 - Six lights out in hood.Several lights out in kitchen area.
  

May 16, 2005 (Routine)

December 13, 2004 (Routine)

• 3300 - Personal items on food service tables.
  
• 0610 - Food on floor in walk-in refrigerator and walk-in freezer.
  
• 0960 1 - Critical Shelving not painted/not non absorbent in storeroom.
  
• 3030 - No paper towels at restroom handsink.
  
• 3080 - One light out in hood.Light not working in laundry room.
  

September 08, 2004 (Routine)

• 1320 - There was no temperature measuring device located in the reach-in refrig. unit.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer,and microwave oven
  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: Floor mixer.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking area,dish washing area, and throughout the kitchen
  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
• 3170 - The ceiling in the serving area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.

January 27, 2004 (Routine)

• 2350 - Critical Faucet in 2 basin sink has constant drip (2).
  
• 3100 - Personal cosmetic items in food service storage.
  
• 3080 - Light inoperative in walk-in refrigerator.Three lights of eight inoperative in grease hood.
  
• 2790 - Paint peeling in dishwashing area on walls.