June 19, 2009 (Routine)

May 13, 2008 (Routine)

January 17, 2008 (Routine)

• 3250 - Toilet room doors are being kept open. Must be self closing
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 3340 - Critical Containers of cleaning compounds are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning compounds must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 16, 2007 (Routine)

May 25, 2006 (Routine)

• 0790 - Improper methods used to thaw beef sliced steaks
  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
• 1770 A - Critical The following utensils were observed soiled to sight and touch: can opener
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the shelving above slicer 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.
• 3170 - Need to repair holes in the wall behind chest freezer. Aluminum rack holding bakery producrts needs cleaning. Also damaged ceiling tiles caused by leaking roof needs to be replaced.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ventilation grill of HVAC system 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 12, 2005 (Routine)

• 1800 - The nonfood contact surface of the on non food contact surfaces 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.
• 3170 - Repeat Wall behind chest freezer is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceiling above the pizza oven noted in need of cleaning.Also floor at wall junctures around equipment needs to be cleaned.
  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 13, 2005 (Routine)

• 1190 - There were no Thermometers In the under counter refrigerators
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 3080 - Less than 50 foot candles of light was noted in the food preparation areas
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Ceiling panels are not in good repair
  Replace celing panels as necessary. Poor repair and maintenance compromises the functionality of the physical facilities.

May 13, 2005 (Routine)

• 1190 - There were no Thermometers In the under counter refrigerators
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 3080 - Less than 50 foot candles of light was noted in the food preparation areas
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Ceiling panels are not in good repair
  Replace celing panels as necessary. Poor repair and maintenance compromises the functionality of the physical facilities.

March 15, 2005 (Routine)

• 1550 - The table-mounted cooktop is not installed in a manner that allows for proper cleaning of the unit or the area around it.
  Elevate the unit on legs that provide at least 4 inches of clearance between the table and equipment to allow for routine cleaning or seal the unit to the table to minimize the need for cleaning.
• 1560 - There is a floor mounted chest 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 - Shelving above pizza prep table and floor behind and around floor mixer 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.
• 3300 - Repeat Premises has accumulation of litter
  Maintain the premise free of litter.

March 15, 2005 (Routine)

• 1550 - The table-mounted cooktop is not installed in a manner that allows for proper cleaning of the unit or the area around it.
  Elevate the unit on legs that provide at least 4 inches of clearance between the table and equipment to allow for routine cleaning or seal the unit to the table to minimize the need for cleaning.
• 1560 - There is a floor mounted chest 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 - Shelving above pizza prep table and floor behind and around floor mixer 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.
• 3300 - Repeat Premises has accumulation of litter
  Maintain the premise free of litter.

September 22, 2004 (Routine)

• 1550 - The chest freezer and glass door refrigerator is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 2800 - Water standing at back door this is a recurring proble that needs to be addressed.
  Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.

September 22, 2004 (Routine)

• 1550 - The chest freezer and glass door refrigerator is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 2800 - Water standing at back door this is a recurring proble that needs to be addressed.
  Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.

March 24, 2004 (Routine)

• 3180 - Accumulation of trash behind chest freezer, dirty towels behind linen container
  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.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.

March 24, 2004 (Routine)

• 3180 - Accumulation of trash behind chest freezer, dirty towels behind linen container
  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.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.

February 28, 2003 (Routine)

February 28, 2003 (Routine)