March 26, 2009 (Routine)

• 1060 - Repeat The nonfood contact surface of the crates is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Must use easy cleanable containers for equipment storage. Correct in 30 days.
• 1800 - Repeat The nonfood contact surface of the Delivery Van interior 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. All catering equipment must be kept in a clean state. Clean the cargo area of van before using.

April 04, 2008 (Routine)

• 1060 - The nonfood contact surface of the milk crates is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Do not use milk crates for dish, linen and utensil storage. Must use easy cleanable containers. Correct in 14 days.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Beverage dispenser nossels soiled..
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the dish carts 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. Do not load soiled carts with clean dishes. Correct in one day wash-rinse and sanitize all carts and dishes.

October 13, 2007 (Routine)

March 19, 2007 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:( transport cooler.).
  Clean and sanitize these surfaces for food contact. Do not store food contact equipment in a soiled state. Correct immediately . Properly wash-rinse and sanitize all soiled transport coolers.
• 3330 - Corrected During Inspection Critical Working containers of HAZARDOUS PRODUCT are not properly labeled. Unknown product
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Product to be identified and labeled or discarded.
• 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. Windshield antifreeze stored with chemicals.
  Remove unnecessary poisonous or toxic materials. Store the auto chemicals in a separate area. Establish a storage area for these chemicals (metal lockable cabinet.) Correct immediately.

June 08, 2006 (Routine)

• 1060 - The milk crates used as storage containers for linens, dishs and equipment are not easy cleanable.
  Correct in 30 days replace with easy cleanable containers.
• 1080 - The Cambro hot box has a melted door.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. Damaged door is not cleanable. Correct in 30 days.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: milk-cream pitchers.
  Clean and sanitize these surfaces for food contact. Correct immediately.
• 2020 - Unwrapped coffee stirs were provided at the consumer self-service counter.
  Provide wrapped stirs or dispense from an approved dispenser. Correct immediately.
• 3340 - Critical Containers of @HAZARDOUS PRODUCT@ 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.

March 25, 2005 (Routine)

• 1150 - The nonfood contact surface of the milk crates is not designed or constructed to be easily cleanable, linens stored inside.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Correct in 5 days.
• 1780 - Critical Equipment used for storage of beverages was observed with visible accumulations of soil and debris. Tea urn dispensers
  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. Clean all tea urn dispensers at least once every 24 hours. Begin correction immediately.
• 1800 - The nonfood contact surface of the food transport containers 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.
• 3260 - Employees are not using the dressing rooms or lockers provided. Employee coats stored at the wait station in banquet room on glass and cup racks.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. Must store coats in the assigned locker area. Correct in one day
• 3340 - Critical Repeat Containers of canned fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Motor oil stored in the back of delivery truck where foods and clean equipment are hauled.
  Containers of canned fuel must be located in an area that is not above food, equipment, utensils, linens or single service items. Relocate the motor oil to an outside storage area. Correct immediately

April 13, 2004 (Routine)

• 0820 - Critical Cream cheese, butter cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Corrected during inspection, contents of cooler were discarded.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Single service in storage must be kept in closed boxs 6 inches off floor. Discard all soiled single service articles. Correct in one day.
• 3340 - Critical Containers of sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sterno must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct immediately
• 2010 - Clean linens were found lying on the floor, adjacent to banquet room.
  Keep all linens stored 6 inches up off floor and in the protective wrapping until needed. Correct in one day.

March 05, 2003 (Critical Procedures)

• 1320 - There was no temperature measuring device located in the reachin cooler in store room.
  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. Correct in 1 day.
• 3020 - Soap was not provided at the hand washing lavatory in the storage / dispensing room.
  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. Correct immediately.
• 3030 - No disposable towels were provided a the hand washing lavatory in the storage dispensing room.
  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. correct immediately.

February 04, 2003 (Other)

• 2000 - Single service stored on the floor in the up stairs closet.
  Store single service 6 inches up off the floor in closed boxs. Correct in 1 day.
• 3180 - Floors in the catering storage area, (down stairs), soiled under wooden pallets.
  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. Remove pallets clean floor. Correct in 2 days.
• 0260 - Critical 1 quart container of half and half code dated 1-17-03 is unsound or adulterated.
  Ensure food is safe and unadulterated. Discarded immediately.
• 1780 - Critical Cambro beverage containers stored in a soiled state.
  Clean all food equipment after use. Do not store food contact equipment , in a soiled state. Correct immediately.
• 1320 - There was no temperature measuring device located in the reach in cooler (downstairs).
  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. Correct in one day install a thermometer .
• 2790 - The indoor ceiling material located at down stairs storage room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent Correct in 30 days.