October 06, 2009 (Routine)

Violation: 2-201.11 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
Comments:
Facility has been maintaining their cleaning practices, no other violations observed.

July 07, 2009 (Follow-up)

Comments:
CFM certificates have been posted along with health permit.. Manager and staff have corrected all previously mentioned violations and more. Recommended for permit.

June 23, 2009 (Routine)

Violations:

• 3-304.12 - In-use utensils improperly stored between use. Tongs for chicken and hamburger in same container in room temperature water.
  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 140F and the container. Hamburger and chicken tongs in same container at no temperature control can still breed bacteria.
• 4-501.11 - Repeat The prep unit is not holding temperature and is heavily iced up. Food can be relocated and the unit needs to be repaired.
  Repair the prep unit 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 prep unit. replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The test kit supplied for in kitchen is inaccurate and not properly functioning.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine (mold/mildew), fryers and fans to units.
  Clean and sanitize these surfaces for food contact.
• 5-202.13 - Critical The floor drains from handsink and three compartment noted to not have a significant air gap and the a&w drink container/dispenser is lacking an air gap as well.
  Install air gaps to these units to avoid backup of sewer to contaminate such areas.
• 5-205.15 - Critical The following areas of plumbing are in need of repair: the prep sink in the kitchen has drain pipe leaking onto floor, hot water not working at prep sink, and cold water not working at the mopsink.
  Have all plumbing items mentioned corrected and repaired.
• 5-501.116 - Interior grease trap under three compartment sink is noted to be in need of cleaning due to excess accumulation of debris/grease.
  Have grease trap cleaned thoroughly on the inside and outside of the unit.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the front counter.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the front counter.
  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
• 6-501.11 - The following areas are not maintained in good repair: Ceiling tiles up near the walk freezer and the bottom pieces of the wall next to the ice machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Have cardboard and tape removed and ceiling tiles filled in, repair the missing tiles at the walls surronding the ice machine at the bottom near the floor juncture.
• 6-501.12 - Walls noted in need of cleaning throughout.
  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.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Discussed with manager about storage of equipment, single use lids, and having a CFM posted out front in view of the public near the permit. Not recommended for permit.

June 20, 2008 (Routine)

Violations:

• 2-401.11 - Critical The employees were drinking from an uncovered container in the food preparation area.
  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.
• 4-602.11 - Critical Ice machine has an accumulation of slime and mold.
  Clean and sanitize containers when empty to prevent cross-contamination.
• 6-202.11 - Repeat Light bulb in refrigerator units not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-501.11 - Repeat Floor tile is missing, cracked and broken.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Trash and debris under the prep tables in need of cleaning.Root beer dispenser needs additional 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.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Critical Working containers of chemicals 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.

February 21, 2008 (Routine)

Violations:

• 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-305.11 - Repeat Food stored on the floor of walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 3-403.11 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant was not reheated to the proper temperature for hot holding.
  Reheat commercially processed RTE food for hot holding to 135F or above.
• 3-501.16 - Critical Chili, and Nacho cheese hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 4-204.120 - The reach-in refrigerator is leaking condensation into a line pan in refrigerator.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 4-501.11 - Repeat Frost buildup in reach-in refrigerator and freezer.
  Repair the reach-in refrigator and freezer 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.
• 4-501.12 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 6-202.11 - Light bulb in walk-in freezer, and reach-in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-501.11 - Floor tiles are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11 - Critical Repeat Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 13, 2007 (Routine)

Violations:

• 3-305.11 - Corrected During Inspection Repeat Food 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.
• 4-501.11 - Repeat Gasket on reach-in was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. A large cooks knife had a large portion of the tip broken off.Voluntary discarded.
  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. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 6-403.11 - Corrected During Inspection Personnel items on food storage racks.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 7-201.11 - Corrected During Inspection Critical Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Recommended for permit.

August 09, 2007 (Routine)

Violations:

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-501.18 - Critical The commercially processed ready-to-eat (RTE) food in the refrigeration unit was not labeled with a date or time.
  Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded 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.
• 4-501.11 - The door gasket of the is torn, damaged needs replacing.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the Kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

February 26, 2007 (Routine)

Violations:

• 3-305.11 - Repeat Food 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.
• 4-501.114 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigeration.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the counter tops had 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.
• 6-202.11 - Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-501.12 - Repeat Floors of walk-in 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.

August 30, 2006 (Routine)

Violations:

• 3-305.11 - Corrected During Inspection Repeat Food 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.
• 4-602.13 - Repeat The nonfood contact surface of the soda splash tray, counter under microwave had 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.
• 4-903.11 - Corrected During Inspection Repeat Cups were observed stored unprotected at the next to soda fountain.
  Store in the original protective package to protect from contamination until used.
• 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  Discontinue to use the automated handwash station for food disposal. This station must be used in accordance with the manufacturers operating procedures.
• 6-403.11 - Corrected During Inspection Employees food stored with food for sale.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 6-501.12 - Floor of walk-in 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.

May 26, 2006 (Routine)

Violations:

• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:door gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the shelf under microwave had 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.
• 4-903.11 - Repeat Single svc. cups were observed stored unprotected at the soda fountain.
  Store in the original protective package to protect from contamination until used.

April 25, 2006 (Routine)

Violations:

• 3-305.11 - Repeat Food 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.
• 4-602.13 - Repeat The nonfood contact surface of the storage shelf under microwave had 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.
• 4-903.11 - Repeat Cups were observed stored unprotected at the soda fountain.
  Store in the original protective package to protect from contamination until used.
• 6-501.11 - Wall beside cash register is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Wall under and behind hand sink 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.

December 05, 2005 (Follow-up)

Violations:

• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave and refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.11 - Corrected During Inspection Critical Repeat The handwashing facility located at the register is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays preventing its use.
• 7-201.11 - Corrected During Inspection Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 29, 2005 (Routine)

Violations:

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Food 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.
• 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: soda fountain nozzzles.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave and refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat The nonfood contact surface of the storage shelves had 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.
• 4-903.11 - Single service items were observed stored unprotected at the register.
  Store in the original protective package to protect from contamination until used.
• 5-205.11 - Critical The handwashing facility located at the register is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays preventing its use.
• 6-501.12 - Venthood and filters 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.

August 23, 2005 (Routine)

Violations:

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - Repeat The nonfood contact surface of the cooking and refrigeration had 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.
• 6-403.11 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination

February 09, 2005 (Routine)

Violations:

• 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food in the freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-601.11 - Corrected During Inspection Critical Observed accumulations of grime and debris on the following food contact surfaces: soda fountain nozzles.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets on equipment.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - The nonfood contact surface of the storage shelves had 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.
• 6-202.11 - Repeat Light bulb in walk-in, dry storage not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

January 06, 2004 (Routine)

Violations:

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 4-501.11 - Ice machine 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. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 5-205.15 - Critical A recent repair to plumbing system components of the sink are not in accordance with law.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the @Location@
  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
• 6-301.11 - Soap was not provided at the hand washing lavatory in the @Location@
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3-301.11 - Critical Employees observed using glass
  Provide suitable utensils such as ice scoop
• 4-602.13 - The nonfood contact surface of the refrigeration had 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.
• 6-202.11 - Light bulb in kitshen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.

November 05, 2003 (Routine)

Violations:

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 6-501.18 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 4-904.11 - Cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store cups with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-202.16 - The nonfood contact surface of the door gaskets is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.