June 22, 2009 (Routine)

• 0850 - Corrected During Inspection Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 1960 - Corrected During Inspection Containers 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. Cloth-drying may transfer microorganisms to equipment or utensils.

March 03, 2009 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

November 03, 2008 (Routine)

• 0130 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean. SPOKE TO THE PIC ABOUT HANDWASHING
• 2310 B - The handwash station in the front of the facility is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 0240 - Corrected During Inspection 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.
• 1770 C - Corrected During Inspection Observed accumulations of mold growth on the following nonfood-food contact surfaces: inside ledge of the ice machine.
  Maintain nonfood-contact surfaces of equipment clean.

July 09, 2008 (Routine)

• 2310 B - Corrected During Inspection The handwash station in the back was being used to store the sanitizer bucket.
  The handwash facility identified above is to be used for washing hands only
• 0550 - In-use utensils not being changed out or sanitized every 4 hours.
  Store in-use utensils or dispensing utensils in one of the following manners: 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.

March 10, 2008 (Routine)

November 09, 2007 (Routine)

July 13, 2007 (Critical Procedures)

March 19, 2007 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Corrected During Inspection Critical In use 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.

November 27, 2006 (Critical Procedures)

July 31, 2006 (Routine)

• 0820 - Corrected During Inspection Critical @FOOD@ hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3180 - Ceilings 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.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 12, 2005 (Critical Procedures)

• 0220 - Critical The employee was eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat 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. SPOKE WITH PIC ABOUT EMPLOYEES EATING IN THE KITCHEN AREA
• 1700 - Corrected During Inspection 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.

August 08, 2005 (Routine)

• 2650 - The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
  Increase the frequency of refuse pickup to prevent exceeding the area capacity or provide additional dumpsters to accomodate the amount of storage needed. NOTE: Inspection was conducted on Monday morning, dumpsters are emptied 6 days a week, however they are not emptied on Sundays.
• 3200 - Vent filters in the hood system are in need of cleaning.
  Maintain hood system vent filters in a clean condition.

March 03, 2005 (Critical Procedures)

October 05, 2004 (Routine)

• 3180 - Flooring under the front counter 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.
• 1580 - Repeat The cutting board is 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 1780 - Critical Repeat Surfaces of the inside 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 inside of the 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. CORRECTED DURING INSPECTION
• 0830 - Critical The ready-to-eat (RTE) commercially processed slaw 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. CORRECTED DURING INSPECTION

June 07, 2004 (Routine)

• 0160 - Critical Repeat A food employee failed to wash her hands prior to doning gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. SPOKE WITH PIC
• 0220 - Critical In use 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. CORRECTED DURING INSPECTION
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: CHICKEN
  Store food in packages, covered containers, or wrappings. CORRECTED DURING INSPECTION
• 1700 - 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. CORRECTED DURING INSPECTION
• 1780 - Critical Repeat Surfaces of the inside of the ice machine and the drink dispensers was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of inside of the ice machine and the drink dispensers 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. CORRECTED DURING INSPECTION
• 2760 - Objectionable odors were emanating from the outside refuse container.
  Increase the frequency that refuse is removed from the facility to prevent objectionable odors or provide more dumpster storage.
• 2760 - Refuse containers are stored full overnight at the dumpster area causing an attractant to pests.
  Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
• 1800 - Ventilation hood noted in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

January 28, 2004 (Routine)

• 0130 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean. SPOKE WITH EMPLOYEE
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. SPOKE WITH EMPLOYEE
• 2000 - Repeat Single service items observed unprotected from contamination(Gloves sitting out on counter unprotected, lids etc unprotected)
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1580 - Repeat The cutting board is 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.
• 1780 - Critical Surfaces of the drink dispensers was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of drink dispensers 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. CORRECTED DURING INSPECTION
• 2310 - Critical The handwashing facility located at the back of the facility had a bucket in it
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket preventing its use. CORRECTED DURING INSPECTION

August 08, 2003 (Follow-up)

July 30, 2003 (Routine)

• 0060 - Critical Repeat The person in charge certification has expired and did not pass the inhouse demonstration of knowledge test.
  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. PIC HAS SIGNED UP TO TAKE A RECERTIFICATION CLASS ON AUG 6, 2003
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3290 - Brooms and mops stored in an unorderly manner.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 2000 - Single service items observed unprotected from contamination ie cups, cuplids, containers.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1580 - The cutting board(s) along the prep area 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.
• 1800 - Repeat The nonfood contact surface of the outside of pans, lid container, counter beside drink machine, ventilation hood 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.
• 3180 - Floors especially under equipment, walls behind equipment and by biscuit prep area 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.
• 1320 - There was no temperature measuring device located in the small refrigeration units.
  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.
• 0480 - Unlabeled food containers of cinamon, tea, flour.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. CORRECTED DURING INSPECTION .
• 1100 - The food contact surface of the pitchers are pitted.
  Repair or replace the pitted pitchers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - The door gasket of the small refrigerator damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 0550 - In-use 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.
• 2350 - Critical Back handwash sink is turned off as it is leaking
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. PLUMBER HAS ORDERED PARTS TO REPAIR SINK. WILL REINSPECT IN ONE WEEK, FRONT HANDSINK IS CURRENTLY BEING USED

March 21, 2003 (Routine)

• 0160 - Critical Employee failed to wash hands before putting on gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. SPOKE TO EMPLOYEE
• 0830 - Critical The ready-to-eat (RTE) commercially processed slaw 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. SPOKE WITH SHIFT MANAGER, WILL START DATE MARKING 7 DAYS THOW AWAY DATE
• 0550 - Ice scoop improperly stored between uses
  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.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1800 - Gaskets on the walk in freezer, hood vent 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.
• 1700 - 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. CORRECTED
• 0060 - Critical The PIC failed to successfully pass a demonstration of knowledge test and was not certified
  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. REVIEWED ANSWERS WITH THE PIC . RECOMMEND MANAGER'S CERTIFICATION CLASS