November 07, 2008 (Routine)

August 27, 2007 (Routine)

September 13, 2006 (Routine)

November 03, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Repeat Turkey hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Replaced with Turkey at 143F.
• 1800 - The nonfood contact surface of the top of oven and top of hot holding cabinet 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. Correct in one day.

September 29, 2004 (Routine)

• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. (Reach in cooler #2498)
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. Correction began during inspection.
• 0550 - In-use utensils improperly stored between use. Spoon for slaw dispensing -handle was in contact with food product.
  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. Corrected during inspection.

October 02, 2003 (Routine)

• 1150 - The nonfood contact surface of the milk and soda crates is not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Install approved dunnage racks which allow for easy access for cleaning. Correct in 30 days.
• 0820 - Critical Turkey and Beans hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Corrected during inspection, products discarded and replaced with products above 140.
• 1820 - Old product labels on food containers are not removed by scrapping prior to loading of item into the warewashing machine.
  Manual scrapping or mechanical prewashing of equipment is required to facilitate the cleaning action of the detergent. It may be necessary to soak labels off before loading into dishmachine. Old labels not removed do not allow for easy cleaning of food contact surfaces. Correct in one day.