June 24, 2009 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3330 - Corrected During Inspection Critical Working containers of sanitizer are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

March 19, 2009 (Routine)

November 19, 2008 (Routine)

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants; observed mold growth on a bologna roll in the kitchen standing reach-in cooler. The product was voluntarily discarded.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0830 - Critical The ready-to-eat (RTE) commercially processed bologna and foiled covered canned vegetables, which had been previously opened, in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 1790 - The food contact equipment surface of the kitchen Univex mixing bowl is observed soiled with accumulations of residue.
  Clean the food contact surface of the kitchen Univex mixing bowl to prevent accumulations that may attract of insects .
• 2000 - Observed direct floor storage of single service cups by the kitchen handsink.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (the kitchen handsink).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3340 1 - Observed a stainless steel cleaner stored on the cart with the dry pancake mix in the dry storage area; container(s) of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Container(s) of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

March 11, 2008 (Routine)

August 30, 2007 (Routine)

March 27, 2007 (Routine)

October 10, 2006 (Routine)

March 20, 2006 (Routine)

September 12, 2005 (Routine)

May 04, 2005 (Routine)

November 16, 2004 (Routine)

June 04, 2004 (Routine)

December 09, 2003 (Routine)

April 22, 2003 (Routine)