September 25, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Chicken at wrap production cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Prep with smaller amounts of product at a time. All PHFs must be kept out of the danger zone unless time control is used.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the service area is blocked, preventing access by employees for easy handwashing. Face shield in sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the face shield preventing its use. Corrected immediately.

September 29, 2008 (Routine)

September 20, 2007 (Routine)

January 19, 2007 (Complaint)

August 21, 2006 (Routine)

• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, or other contamination. Condensate discharge in cooler onto food containers.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Label residue left on food containers..
  Maintain nonfood-contact surfaces of equipment clean. Correct in one day properly soak and remove labels before washing-rinsing and sanitizing.

April 21, 2006 (Routine)

September 09, 2005 (Routine)

• 2000 - Single service items observed unprotected from contamination. Single service cups store in dining area are not in boxs and are not covered by cabinet doors.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Relocate to a protected location. Approved store room. Correct before opening.
• 3140 - Corrected During Inspection Area designated for employee to eat, drink, and use tobacco is located so that it does not protect work surfaces from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination. Corrected during inspection food handlers must take breaks outside of kitchen, production, service and storage area.