August 19, 2009 (Routine)

February 23, 2009 (Routine)

July 17, 2008 (Routine)

September 21, 2007 (Routine)

June 26, 2006 (Routine)

• 1320 - There was no temperature measuring device located in the Whirlpool refrigerator/freezer 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.
• 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). The chlorine santizer concentration was too low.
  Repair the unit to restore chlorine chemical sanitization of 50-100 parts per million. In the meantime, utilize the 3-compartment sink to manually sanitize items. Operator contacted service person, and will implement manual sanitization.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

June 26, 2006 (Routine)

• 1320 - There was no temperature measuring device located in the Whirlpool refrigerator/freezer 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.
• 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). The chlorine santizer concentration was too low.
  Repair the unit to restore chlorine chemical sanitization of 50-100 parts per million. In the meantime, utilize the 3-compartment sink to manually sanitize items. Operator contacted service person, and will implement manual sanitization.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

September 20, 2005 (Routine)

• 0810 - Container of macaroni and cheese rated 72 F, found in sealed plastic container within refrigerator. Rapidly cool leftovers by product separation and good airflow. (Corrected).
  
• 1570 - Kenmore chest freezer and whirlpool (white refrigerator) are difficult to more and may facilitate food debris build up.
  
• 3180 - Some dust/food debris observed behind kenmore freezer. (corrected)
  

September 20, 2005 (Routine)

• 0810 - Container of macaroni and cheese rated 72 F, found in sealed plastic container within refrigerator. Rapidly cool leftovers by product separation and good airflow. (Corrected).
  
• 1570 - Kenmore chest freezer and whirlpool (white refrigerator) are difficult to more and may facilitate food debris build up.
  
• 3180 - Some dust/food debris observed behind kenmore freezer. (corrected)
  

September 20, 2005 (Routine)

• 0810 - Container of macaroni and cheese rated 72 F, found in sealed plastic container within refrigerator. Rapidly cool leftovers by product separation and good airflow. (Corrected).
  
• 1570 - Kenmore chest freezer and whirlpool (white refrigerator) are difficult to more and may facilitate food debris build up.
  
• 3180 - Some dust/food debris observed behind kenmore freezer. (corrected)
  

September 27, 2004 (Routine)

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Commercial dishmachine rated less than 50 ppm available chlorine on final rinse.
  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. To minimize workload you can move to all single service utensils. Assistant director agreed to correct (call chemical company).
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. Assistant director will ask chemical contractor who services the dishmachine to provide by 10/01/04.
• 0570 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Food worker agreed to correct.
• 2810 - Wooden mobile cart used to hold dishmachine chemicals is not smooth and easily cleanable.
  Verify cart is fully sealed to render it nonabsorbent. Correct by 10/01/04.
• 1370 - Plastic tubes which dispense cleaner /sanitizer chemicals for the commercial dishmachine were submerged during cycle of the dishmachine.
  Elevate plastic dispensing tubes above the water level to allow for visual monitoring. Correct by 10/01/04.

August 24, 2004 (Routine)

• 3220 - Mop rack has yet to be installed in the mop room area.
  Install mop rack above floor mop sink prior to opening.
• 1470 - It appears that more surface area is needed for properly air drying pots, sheet pans or utensils.
  Please provide sufficient air drying area. Recommend installing a stainless steel wire shelf above the three compartment sink. MANAGER AGREED TO CORRECT.
• 2810 - Wall or wall covering around the three compartment drain is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. MANAGER AGREED TO CORRECT.