August 12, 2009 (Routine)

• 3180 - The ceiling vent in the kitchen is 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.
• 2890 - Light bulb in the Kenmore refrigerator is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 04, 2009 (Routine)

July 09, 2008 (Routine)

January 07, 2008 (Routine)

July 23, 2007 (Routine)

April 17, 2007 (Routine)

December 04, 2006 (Routine)

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0820 - Critical Milk cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1570 - White noncommercial type reach-in refrigerator not cold holding at proper temperatures below 41 degree f.
  Repair the reach-in 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 reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1890 - Critical The food-contact surfaces not being adequately sanitized. No sanitizer in final rinse water.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

June 05, 2006 (Routine)

February 02, 2006 (Routine)

• 1320 - Corrected During Inspection The temperature measuring device located freezer is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 2000 - Clean kitchenware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

October 17, 2005 (Routine)

June 20, 2005 (Routine)

• 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). (eggs.)
  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.
• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded three days ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.

February 11, 2005 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) milk and pizza 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.
• 1800 - The nonfood contact surface of the counter 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.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2890 - Repeat Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 11, 2005 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) milk and pizza 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.
• 1800 - The nonfood contact surface of the counter 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.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2890 - Repeat Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

November 12, 2004 (Routine)

• 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands. Hang dry wet towel.
  The handwash facility identified above is to be used for washing hands only
• 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's drink in refrigerator.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1790 - The cavity 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.

November 12, 2004 (Routine)

• 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands. Hang dry wet towel.
  The handwash facility identified above is to be used for washing hands only
• 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's drink in refrigerator.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1790 - The cavity 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.

August 10, 2004 (Routine)

• 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. CORRECTED
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 0480 - Unlabeled food containers, sugar. CORRECTED
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

August 10, 2004 (Routine)

• 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. CORRECTED
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 0480 - Unlabeled food containers, sugar. CORRECTED
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

May 10, 2004 (Routine)

• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. CORRECTED
  Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. CORRECTED
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0070 - Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
  Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.

May 10, 2004 (Routine)

• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. CORRECTED
  Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. CORRECTED
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0070 - Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
  Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.

February 10, 2004 (Other)

February 10, 2004 (Other)