January 21, 2009 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2790 - The indoor wall material located at three compartment sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

October 29, 2008 (Routine)

• 1570 - Three compartment sink not attached to the wall and was observed in disrepair.
  Repair the sink 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 sink replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the door tracks of the dessert case, ice machine inside panel observed with lime build up and have 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.
• 2180 - Critical Hand sink beside the 3 compartment sink hot water faucet inoperable.
  Restore the hot water to the sink as required by state code.
• 3030 - No disposable towels were provided at the hand washing sink beside the 3 compartment sink.
  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
• 3170 - Wall behind the 3 compartment sink not smooth and easily cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling vent and ceiling observed with dust.
  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.
• 3290 - Mop observed stored directly on the floor between use.
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment: storeroom shelving area, beside the ice machine closet to the wall, wire shelf on wall.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

May 14, 2008 (Routine)

• 0220 - Corrected During Inspection Critical The employee in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employees must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ 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. 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 - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service items observed unprotected from contamination. Stored in soiled container.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2010 - Single service items were found stored under the handsink water pipe.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2580 - A condensate drain line servicing sandwich unit cooler was emptying liquid waste directly onto the interior floor of unit were food is stored.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.

January 14, 2008 (Routine)