June 24, 2009 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in covered containers,: batter in the walk in.
  Store food in packages, covered containers, or wrappings.
• 0610 - Cartons of 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.
• 0820 A 2 - Critical FOOD in 2 door reach in and potatoes out in kitchen cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0850 - Critical Eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1320 - There was no temperature measuring device located in the 2 door prep unit
  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 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: waffle irons in dry storage area and soft drink nozzles
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the prep room and dish 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

March 04, 2009 (Routine)

• 0820 A 2 - Critical Repeat FOOD in top prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Use time for control for items on top prep unit and shell eggs untill refrigeration unit is replaced.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature (stem thermometer) measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 156 degrees F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 2000 - Carton of single service items were found stored on the floor.
  Store cartons of single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

November 12, 2008 (Routine)

• 0820 A 2 - Critical FOOD in sandwich unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 3170 - Walls in kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 06, 2008 (Routine)