July 10, 2009 (Routine)

February 24, 2009 (Routine)

• 0820 A 2 - Critical Butter portions cold holding at improper temperatures out at room temperature
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving in the walk in refrigerator
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of theshelving innthe kitchen 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.

October 20, 2008 (Routine)

• 1320 - There was no visable temperature measuring device located in the top freaer.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving in the walk in refrigerator
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - WAlls in the mensroom 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.

June 13, 2008 (Routine)

• 1800 - The nonfood contact surface of the some of the shelving in the kitchen and inside the refrigeration unit (gaskets) 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

January 22, 2008 (Routine)

September 12, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1260 - Beer cans stored directly with consumable ice at the bar. intended for consumption.
  Relocate the beer from the ice bin to prevent contamination of consumable ice.

June 13, 2007 (Routine)

• 0820 - Corrected During Inspection Critical BBQ and cheese cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (BOTH DOORS LEFT OPEN)
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

February 20, 2007 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the kitchen refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Critical The prepared ready-to-eat (RTE) home made salads (macaroni...) 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.

November 20, 2006 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw ground beef.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1520 - There is no temperature measuring device available in the manual warewashing area.
  Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
• 1560 - There is a floor mounted freezer 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
• 3180 - Ceiling fan covers in toilet rooms 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 22, 2006 (Routine)

• 1800 - The nonfood contact surface of the tops of the equiptment 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.
• 3180 - Walk in refrigerator in noted in need of cleaning.wall and ceiling
  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 23, 2006 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 2930 - Front door open, side door screen does not cover the entire door. Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3045 - 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.

January 10, 2006 (Routine)

• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) milk was not discarded by the ""December" date.
  Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
• 1320 - Repeat There was no visable temperature measuring device located in the freezers, and the refrigerator at the bar.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of the stand up freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat WAlls in the in the restroom 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.

September 01, 2005 (Routine)

• 1320 - Repeat There was no visable temperature measuring device located in the stand up freezeras
  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.
• 1320 - Repeat The temperature measuring device located in the freezer is not easily readable,broken.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1750 - Manufacturer containers were observed reused for the storage ofcooked foods.
  Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - Repeat The nonfood contact surface of the shelving 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.

April 20, 2005 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw eggs rolls.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Critical Chicken, and rice cold holding at improper temperature 88 and 85 degrees.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - Repeat There was no visable temperature measuring device located in the refrigerators and freezers
  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.
• 1800 - The nonfood contact surface of the shelving 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.
• 3180 - Repeat walls in the walk in refrigerator 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.

January 26, 2005 (Routine)

• 0550 - Dispensing utensils improperly stored between uses., ice scoop handle in the ice
  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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, 2 5 gallon containers of oil on the floor
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - The temperature measuring device located freezer is not easily readable, not visable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1570 - Working counter sapce was observed in a state of disrepair and damaged.
  Repair the 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Repeat Wallin the walk in refrigerator 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.
• 3380 - Corrected During Inspection Critical Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010, well over 200ppp+
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

January 26, 2005 (Routine)

• 0550 - Dispensing utensils improperly stored between uses., ice scoop handle in the ice
  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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor, 2 5 gallon containers of oil on the floor
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - The temperature measuring device located freezer is not easily readable, not visable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1570 - Working counter sapce was observed in a state of disrepair and damaged.
  Repair the 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Repeat Wallin the walk in refrigerator 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.
• 3380 - Corrected During Inspection Critical Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010, well over 200ppp+
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

October 06, 2004 (Routine)

• 3270 - Methods are not being used to control pests,. frontdoor blocked wide open
  corrected When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3180 - floors , walls and ceiling the in the kitchennoted in need of cleaning. Heavy dirt on the walls, and under the equiptment.The walls and the ceiling inn the walk in refrigerator are dirty.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, soda dispenser nozzel in a dirty holder.
  Clean and sanitize these surfaces for food contact.
• 3170 - Ceiling is not maintained in good repai, evidence of a roof leak with stains on the tile
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: range,sides of range,. Inside of the refrigerators and freeezers.Toaster, Shelving in the walk in refrigerator dirty
  Clean and sanitize these surfaces for food contact.
• 1570 - Shelves in the walk in refrigerator observed in a condition that prevents necessary maintenance and easy cleaning, rusty
  Repair the shelves 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

October 06, 2004 (Routine)

• 3270 - Methods are not being used to control pests,. frontdoor blocked wide open
  corrected When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3180 - floors , walls and ceiling the in the kitchennoted in need of cleaning. Heavy dirt on the walls, and under the equiptment.The walls and the ceiling inn the walk in refrigerator are dirty.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, soda dispenser nozzel in a dirty holder.
  Clean and sanitize these surfaces for food contact.
• 3170 - Ceiling is not maintained in good repai, evidence of a roof leak with stains on the tile
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: range,sides of range,. Inside of the refrigerators and freeezers.Toaster, Shelving in the walk in refrigerator dirty
  Clean and sanitize these surfaces for food contact.
• 1570 - Shelves in the walk in refrigerator observed in a condition that prevents necessary maintenance and easy cleaning, rusty
  Repair the shelves 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

June 21, 2004 (Routine)

• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meat 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 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.
• 0610 - Repeat Bags of potatoes 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.
• 2310 - Critical Repeat The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. CORRECTED DURING INSPECTION
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the detergent and bottle of soda preventing its use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. CORRECTED DURING INSPECTION
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million.
• 0790 - Repeat Improper methods used to thaw hamburger patties. CORRECTED DURING INSPECTION
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Critical Hamburgers and bar b que cold holding at improper temperatures. CORRECTED DURING INSPECTION
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.

June 21, 2004 (Routine)

• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meat 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 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.
• 0610 - Repeat Bags of potatoes 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.
• 2310 - Critical Repeat The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. CORRECTED DURING INSPECTION
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the detergent and bottle of soda preventing its use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. CORRECTED DURING INSPECTION
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million.
• 0790 - Repeat Improper methods used to thaw hamburger patties. CORRECTED DURING INSPECTION
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Critical Hamburgers and bar b que cold holding at improper temperatures. CORRECTED DURING INSPECTION
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.

April 05, 2004 (Routine)

• 2810 - Wall or wall covering in the walk in refrigerator is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. CORRECTED DURING INSPECTION
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 0570 - Wiping cloths improperly stored between use. CORRECTED DURING INSPECTION
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

April 05, 2004 (Routine)

• 2810 - Wall or wall covering in the walk in refrigerator is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. CORRECTED DURING INSPECTION
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 0570 - Wiping cloths improperly stored between use. CORRECTED DURING INSPECTION
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

January 08, 2004 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced turkey and rice 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.
• 0550 - Repeat Dispensing utensils improperly stored between use.
  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.
• 0610 - 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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of sugar.
  Discontinue the reuse of single-use containers for sugar storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. CORRECTED DURING INSPECTION
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bar b que preventing its use.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. CORRECTED DURING INSPECTION
  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.
• 0220 - Critical Repeat The kitchen staff in areas where they may contaminate food, clean equipment, utensils or other items needing protection. CORRECTED DURING INSPECTION
  Provide a designated area where employees may kitchen staff so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener. CORRECTED DURING INSPECTION
  Clean and sanitize these surfaces for food contact.
• 0060 - Critical The establishment has no certified food manager on the day of inspection.
  Send at least one additional employee to the certified food managers class. 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.
• 0790 - Repeat Improper methods used to thaw bar b que. CORRECTED DURING INSPECTION
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process

January 08, 2004 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced turkey and rice 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.
• 0550 - Repeat Dispensing utensils improperly stored between use.
  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.
• 0610 - 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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of sugar.
  Discontinue the reuse of single-use containers for sugar storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. CORRECTED DURING INSPECTION
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bar b que preventing its use.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. CORRECTED DURING INSPECTION
  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.
• 0220 - Critical Repeat The kitchen staff in areas where they may contaminate food, clean equipment, utensils or other items needing protection. CORRECTED DURING INSPECTION
  Provide a designated area where employees may kitchen staff so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener. CORRECTED DURING INSPECTION
  Clean and sanitize these surfaces for food contact.
• 0060 - Critical The establishment has no certified food manager on the day of inspection.
  Send at least one additional employee to the certified food managers class. 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.
• 0790 - Repeat Improper methods used to thaw bar b que. CORRECTED DURING INSPECTION
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process

October 10, 2003 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) macaroni salad, potato salad, and bar b que 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.
• 0830 - Critical Repeat The prepared ready-to-eat portioned chicken in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1060 - Repeat The nonfood contact surface of the floor of walk in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the cantaloup.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0550 - Repeat Dispensing utensils improperly stored between.
  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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of dried onion, sugar and other food items.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3170 - Missing ceiling tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0650 - The food on display (pitchers and glasses of tea) is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 3180 - Repeat Wall above and adjacent to the door of the walk in refrigerator 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.
• 0790 - Improper methods used to thaw hamburger patties.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 2310 - Critical The handwashing facility located at the kitchen and the bar 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 thawing meat and bottles of cleansers preventing its use.
• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 0690 - Food prepped on prep. refrigerator under the missing ceiling tile subject to contamination from the exposed attic ceiling/ duct work.
  Replace the ceiling tile. Protect food from miscellaneous sources of contamination.

October 10, 2003 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) macaroni salad, potato salad, and bar b que 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.
• 0830 - Critical Repeat The prepared ready-to-eat portioned chicken in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1060 - Repeat The nonfood contact surface of the floor of walk in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the cantaloup.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0550 - Repeat Dispensing utensils improperly stored between.
  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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of dried onion, sugar and other food items.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3170 - Missing ceiling tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0650 - The food on display (pitchers and glasses of tea) is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 3180 - Repeat Wall above and adjacent to the door of the walk in refrigerator 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.
• 0790 - Improper methods used to thaw hamburger patties.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 2310 - Critical The handwashing facility located at the kitchen and the bar 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 thawing meat and bottles of cleansers preventing its use.
• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 0690 - Food prepped on prep. refrigerator under the missing ceiling tile subject to contamination from the exposed attic ceiling/ duct work.
  Replace the ceiling tile. Protect food from miscellaneous sources of contamination.

July 18, 2003 (Routine)

• 0820 - Critical Sandwiches cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) potato salad 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.
• 0830 - Critical Repeat The prepared ready-to-eat multiple food items in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1800 - The nonfood contact surface of the exterior of pizza 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.
• 1060 - The nonfood contact surface of the floor of walk in is not corrosion resistant, nonabsorbent, and/or smooth.
  Paint the wooden floor Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Repeat Raw animal food (shell eggs ) stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat Dispensing utensils improperly stored between.
  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.
• 2000 - Ladle were found stored on wall by stove.
  Store all utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0610 - 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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of multiple food items.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3045 - Repeat 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.
• 2020 - Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 1320 - Repeat There was no temperature measuring device located in the white refrigerator.
  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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: pizza oven, ice machine
  Clean and sanitize these surfaces for food contact.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - Wall by walk in refrigerator and wall behind 3 compartment sinks 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.
• 1010 - Sponges are being used .
  Discontinue use of sponges as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 3340 - Critical Containers of pesticides not stored separately from insecticides or rodenticides. CORRECTED DURING INSPECTION
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

July 18, 2003 (Routine)

• 0820 - Critical Sandwiches cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) potato salad 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.
• 0830 - Critical Repeat The prepared ready-to-eat multiple food items in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1800 - The nonfood contact surface of the exterior of pizza 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.
• 1060 - The nonfood contact surface of the floor of walk in is not corrosion resistant, nonabsorbent, and/or smooth.
  Paint the wooden floor Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0470 - Critical Repeat Raw animal food (shell eggs ) stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat Dispensing utensils improperly stored between.
  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.
• 2000 - Ladle were found stored on wall by stove.
  Store all utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0610 - 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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of multiple food items.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3045 - Repeat 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.
• 2020 - Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 1320 - Repeat There was no temperature measuring device located in the white refrigerator.
  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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: pizza oven, ice machine
  Clean and sanitize these surfaces for food contact.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - Wall by walk in refrigerator and wall behind 3 compartment sinks 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.
• 1010 - Sponges are being used .
  Discontinue use of sponges as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 3340 - Critical Containers of pesticides not stored separately from insecticides or rodenticides. CORRECTED DURING INSPECTION
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

April 11, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) chili and macaroni salad 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.
• 0830 - Critical The prepared ready-to-eat soup in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1800 - The nonfood contact surface of the interior of reach in freezer and shelf under the kitchen hand sink 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.
• 0220 - Critical Repeat Personnel is storing personal food in the refrigerator and freezer where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store personal food and beverages so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0240 - 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.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  CORRECTED DURING INSPECTION
• 0550 - Dispensing utensils (scoop in the sugar) improperly stored between.
  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.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  CORRECTED DURING INSPECTION
• 1750 - Repeat Manufacturer containers were observed reused for the storage of left over food .
  Discontinue the reuse of single-use containers for left over food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (hand sink at the bar)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. ( car seat, tire, bag of trash and broken lawn chair)
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 2310 B - The handwash station at the bar is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3170 - Repeat Wall behind the 3 compartment sink at the bar is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 11, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) chili and macaroni salad 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.
• 0830 - Critical The prepared ready-to-eat soup in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1800 - The nonfood contact surface of the interior of reach in freezer and shelf under the kitchen hand sink 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.
• 0220 - Critical Repeat Personnel is storing personal food in the refrigerator and freezer where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store personal food and beverages so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0240 - 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.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  CORRECTED DURING INSPECTION
• 0550 - Dispensing utensils (scoop in the sugar) improperly stored between.
  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.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  CORRECTED DURING INSPECTION
• 1750 - Repeat Manufacturer containers were observed reused for the storage of left over food .
  Discontinue the reuse of single-use containers for left over food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (hand sink at the bar)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. ( car seat, tire, bag of trash and broken lawn chair)
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 2310 B - The handwash station at the bar is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3170 - Repeat Wall behind the 3 compartment sink at the bar is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.