September 11, 2009 (Risk Factor Assessment)

January 30, 2009 (Routine)

• 0940 - Corrected During Inspection Critical Potatos observed spoiled and unsafe.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the small reach in cooler.
  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.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach in freezer is broken..
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1640 - Corrected During Inspection The in-use (wash, rinse, sanitize) sanitizer sink was observed to be heavily soiled.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 1800 - Corrected During Inspection The nonfood contact surface of the microwave interior cavity 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.
• 1770 C - Observed accumulations heavy frost build up on the following nonfood-food contact surfaces: interior freezer compartments.
  Maintain nonfood-contact surfaces of reach in freezer equipment clean and free from frost build up.
• 3180 - Heavy food debris, build up on/ under shelves along with food prep equipment 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 15, 2008 (Risk Factor Assessment)

February 05, 2008 (Follow-up)

January 28, 2008 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Barbecue 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.
• 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Spilled soda dried on floor from soda in a box observed leaking,pooled.Microwave observed heavily soiled, kitchen grill area shelving observed with grease/ dust build up.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Corrected During Inspection Critical Equipment used for storage of ice(ice maker) was observed with visible accumulations of soil and debris.
  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.
• 2000 - Corrected During Inspection Clean TABLEWARE were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Floors under grill area and small reach in cooler observed with food debris build up and 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 14, 2007 (Critical Procedures)

March 01, 2007 (Follow-up)

February 06, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food(bacon) stored over ready-to-eat (RTE) food(deli meats) 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.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) cole slaw in the refrigerator, the food should have been discarded 1DAY ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Beverage holster inside dispenser mouth observed with heavy accumulation of debris,mold.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: all surfaces of reach-in coolers, grill area, grill vents, microwave, toaster.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Clean TABLEWARE were observed storedabove grill area with the food-contact surface facing upward- Diposable food storage containers being used for more than one use(not designed for food facility frequent use).
  Store equipment and utensils covered or inverted to prevent contamination while in storage.-Use only food service approved food containers for multiple use.
• 2350 - Critical Mens room toilet obsverved non flushing.
  Repair mens toilet.All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3180 - Repeat Floors, walls, ceiling in the kitchen, bar area,mens restroom noted in need of cleaning.(broken glasss,single service cups, bottle caps, dirt, dust, etc.)
  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 06, 2006 (Critical Procedures)

• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed deli meats 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.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave.
  Clean and sanitize these surfaces for food contact.

January 26, 2006 (Routine)

• 0060 - Critical The person in charge(owner) failed the 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.(EHS explained correct answers to failed questions).
• 0610 - 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.
• 0830 - Critical The prepared ready-to-eat (RTE) roast beef, other foods in the refrigeration unit is not properly dated for disposition.( Majortiy of RTE foods were date marked).
  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.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard, bleach out and/or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Soiled cutlery(CORRECTED ON INSPECTION).-Heavy accumulation of pink mold on Ice machine(CORRECTED ON INSPECTION).-Pink mold on beverage holster(CORRECTED ON INSPECTION).-Food debris on/in microwave.-Soiled can opener( CORRECTED ON INSPECTION).-Food debris on meat slicer.
  Clean and sanitize these surfaces for food contact.
• 3180 - Physical structure in the grill area floor(under it) 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.

March 07, 2005 (Follow-up)

February 09, 2005 (Routine)

• 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented can of cheese sauce observed in dry storage area.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw ground beef stored over whole beef in United reach in freezer. French fry bags stored with raw beef in United reach in freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 1320 - There was no temperature measuring device located in the Gibson chest freezer.
  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: - trash can outer surface in need of cleaning- outside and inside surfaces of black cabinet- large plastic pans used for ice baths- inside of True sandwich prep- bottom shelf of prep table next to Victory reach in cooler- inside of oven- shelving inside of Victory reach in cooler
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Food contact surface of the knife used to prepare sandwiches was observed soiled with accumulations of food residues and stored under toaster.
  Clean food-contact surfaces of equipment used for the same purpose no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2000 - Single service items observed unprotected from contamination. Tea bags uncovered at coffee station. Boxes observed on the floor in the dry storage area.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Equipment should be stored 6" off the floor to facilitate cleaning and to prevent contamination from splash and othe debris.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet on mop sink as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2810 - Wooden board used to attach shelf to wall above prep table next to Victory reach in cooler and wooden shelf above sandwich prep unit are not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. BARE WOOD CAN BE PAINTED WITH A FOOD GRADE, HIGH GLOSS PAINT OR COATED WITH A POLYURETHANE.
• 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.
• 3170 - Physical structure in the following location is not maintained in good repair:- lights out in kitchen in several locations- kitchen wall in need of repair in several locations- ceiling light in mop room with no protective covering
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The physical structure in the following location noted in need of cleaning:- drain pipes leading from 3-compartment sink- detailed cleaning of floors - kitchen walls in need of cleaning and/or painting- ceiling tiles - ceiling vent above grill- filters on grill- outer surfaces of several pieces of equipment including sandwich prep unit, Victory reach in cooler, legs of prep table-
  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 28, 2004 (Critical Procedures)

• 0380 - Critical Repeat Several dented cans of Blackeye Peas in dry storage.Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. VIOLATION CORRECTED AT TIME OF INSPECTION.
• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Beef and port stored with onion rings in Gibson chest freezer; fish, cooked meat stored with raw beef in United freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: large can opener and large food slicer with food debris and ice machine with mold.
  Clean and sanitize these surfaces for food contact.
• 0830 - Critical Repeat The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition - - chili, BBQ, lasagna.
  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.
• 0800 - Critical Potentially hazardous foods noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken noodle soup not cooled properly.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. VIOLATION CORRECTED AT TIME OF INSPECTION.

January 28, 2004 (Follow-up)

January 12, 2004 (Routine)

• 0380 - Critical Several dented cans of black-eyed peas observed in dry storage area.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. Cans set aside for return.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw turkey breast stored with precooked meats in Gibson chest freezer in dry storage. Raw meats stored together and with ready to eat foods in Sears, United and Gibson freezers in kitchen.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Separate raw animal foods from ready to eat foods. EHS discussed separation of raw animal products from each other and from ready to eat foods with the PIC. Provided written information to use as PIC reorganizes foods in freezer.
• 0840 - Critical The commercially processed ready-to-eat (RTE) food was not discarded by the ""consume by"" date. A container of milk was observed with a consume by date of 1-04-04.
  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. VIOLATION CORRECTED AT TIME OF INSPECTION. MILK WAS DISCARDED.
• 3340 - Critical Containers of cleaning products not stored separately from insecticides or rodenticides. Hot Shot roach spray stored with cleaning products in mop room.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. VIOLATION CORRECTED AT TIME OF INSPECTION.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Several containers of food including cole slaw, BBQ, bacon were not date marked for disposition after opening or preparation.
  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.
• 1570 - Door handle on the Sears reach in cooler is missing.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 - The food and nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - faucet and handles at the three compartment sink in the bar area- hand- held beverage dispenser holder and drain tube in bar area.
  Maintain food and nonfood-contact surfaces of equipment clean.
• 0550 - Dispensing utensils improperly stored between. Scoop stored in cole slaw in reach in cooler.
  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 - Repeat Boxes observed stored on the floor in the dry storage area. Does not allow for easy cleaning of floor. Glasses observed stored on floor at coffee service area.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3170 - The following physical structures are not maintained in good repair:- panel covering over pipes in dry storage area needs to be placed in position- light bulbs in ceiling need to be covered above the soda syrup dispensers- light bulb needs replacing in mop room- ceiling tiles in dry storage area and kitchen need to be placed in position.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The physical structure in the following location noted in need of cleaning:- detailed cleaning of drain pipes in bar area- floor under and beside three compartment sink in bar area- floor in dry storage areas.
  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 06, 2003 (Critical Procedures)

• 0820 - Critical Sandwich meat and cheese cold holding at improper temperatures in sandwich prep unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Manager has called service representative to repair unit. Food moved to reach-in cooler. Discarded any food which had been out of temperature for longer than four hours.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in Sears freezer. Raw beef stored beside and over cooked chicken, potatoes, rolls and cheese.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Violation corrected at time of inspection.

April 08, 2003 (Follow-up)

• 1770 - Repeat Observed accumulations of grime and debris on the can opener blade.
  Clean and sanitize this item for food contact. Corrected at time of inspection.
• 3380 - Critical Repeat Chlorine sanitizing solution (in wiping cloth buckets) was greater than 100 parts per million.
  Reduce concentration to between 50 and 100 ppm. Monitor sanitizer concentration with chlorine test strips. Corrected at time of inspection.

March 06, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) food 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.
• 3380 - Critical Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The concentration exceeds maximum allowable level.
  Reduce concentration of chlorine solution to between 50 and 100 parts per million in order to meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.
• 1320 - There was no temperature measuring device located in the prep cooler.
  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.
• 0550 - In-use utensils (chef's knives) 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.
• 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.
• 3340 - Critical Containers of cleaning products are not properly stored to prevent the contamination of single service items.
  Containers of cleaning products and all toxic materials must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0610 - Boxes of food were found stored on the floor in the dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Single service items were found stored on the floor in the dry storage room and at the coffee service area.
  Elevate single service item storage onto approved shelving with minimum six inch legs or casters.
• 3180 - Walls in the following areas were noted in need of cleaning:-- behind the prep table-- behind the steam table-- surrounding the stove and the grill-- surrounding the dump sink
  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.
• 1790 - The inside of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the inside of the microwave oven at least every 24 hours.
• 1800 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris:-- shelf underneath grill-- cart under bun warmer.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1770 - Observed accumulations of grime and debris on the following food contact surface: can opener blade
  Clean and sanitize this surface for food contact.