July 24, 2009 (Routine)

• 0530 - Milk food stored in direct contact with undrained ice.
  Store milk food in drained ice, insulated container, or in refrigerator
• 0760 - Critical French Toast Sticks classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit appropriate to teh type of sanitizing chemical used, so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Critical Repeat Sanitizing solution is not avialable for use.
  Obtain chemical sanitizer and use in last compartment of three compartment sink (Concentration specific to type of chemical used)
• 1770 C - Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: refrigerator
  Maintain nonfood-contact surfaces of equipment clean to sight and touch.
• 1960 - Equipment and utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored or used. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2000 - Coffee filter observed stored unwrapped on cabinet shelf
  Store coffee filters in original container or a closed container to prevent contamination.
• 2020 B - Corrected During Inspection Single service flatware was found dispensed with the food or lip-contact surface facing upward.
  Store flatwear with food or lip-contact surface facing downward to prevent contamination prior to use.

January 22, 2009 (Routine)

• 0820 A 2 - Critical Milk is stored in a bowl at room temperature and is held at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 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.
• 1570 - Bottom of freezer was observed in a condition (rusting) that prevents necessary maintenance and easy cleaning.
  Repair 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,, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical No detergent- sanitizer is available for manual dish washing operation.Therefore, sanitizing solution used was not at an acceptable concentration.
  Provide a detergent-sanitizer. Initiatesanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 2000 - Corrected During Inspection Single service items were observed stored unprotected and soiled.
  Store in the original protective package to protect from contamination until used.Discard soiled items.
• 2020 A (Utensils) - Corrected During Inspection Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.

July 18, 2008 (Follow-up)

July 14, 2008 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor: A box of oranges in the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical A bowl of single service cream cheese packets were being stored at 60 F on the buffet line.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in reach-in refrigerator # 2.
  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.
• 2000 - Coffee filters were stored uncovered in the kitchen.
  Store coffee filters in the original protective package to protect from contamination until used.
• 3020 - 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  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