August 04, 2009 (Routine)

• 3180 - Vents in the preparation area 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.

November 12, 2008 (Critical Procedures)

March 13, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

March 12, 2007 (Routine)

August 21, 2006 (Routine)

• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Clean plastic utensils were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

March 23, 2006 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation hood
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Behind refrigerator, walls behind grille, shelves above utility sink and top of pass thru 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.

March 23, 2006 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation hood
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Behind refrigerator, walls behind grille, shelves above utility sink and top of pass thru 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.

October 07, 2005 (Routine)

October 07, 2005 (Routine)

July 06, 2005 (Routine)

• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach in under counter refrigeration unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 3180 - The tile walls in the Cooking area of the kitchen noted in need of cleaning.
  .The tile should be cleaned and sealed to facilitate through cleaning

July 06, 2005 (Routine)

• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach in under counter refrigeration unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 3180 - The tile walls in the Cooking area of the kitchen noted in need of cleaning.
  .The tile should be cleaned and sealed to facilitate through cleaning

February 22, 2005 (Routine)

February 22, 2005 (Routine)

October 13, 2004 (Routine)

• 1560 - There is a floor mounted shelving in walk in cooler that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler
  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.

October 13, 2004 (Routine)

• 1560 - There is a floor mounted shelving in walk in cooler that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler
  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.