April 14, 2009 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in thewalk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat In-use utensils 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 135F.
• 0820 A 2 - Critical FOOD in cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - walk in freezer has ice buildup
  repair walk in freezer
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener
  Maintain nonfood-contact surfaces of equipment clean.
• 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

August 25, 2008 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Repeat Unwrapped or uncovered food in the cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1190 - no thermometer in cooler
  need thermometer in cooler
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen and bar
  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
• 3180 - floor in the storeage room 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 17, 2008 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
  Store food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses.
  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 135F.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: coolers.
  Maintain nonfood-contact surfaces of equipment clean.

December 17, 2007 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the reach in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - The door gasket of the walk in cooleri is damaged).
  Repair or replace the walk in cooler door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grill.
  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: storeage racks in the storeage room .
  Maintain nonfood-contact surfaces of equipment clean.
• 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory at the bar
  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 - baseboard tile in the kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 21, 2007 (Routine)

• 0130 - Critical Employees not washing hands.
  Employees must wash hands.
• 0470 - Critical Unwrapped or uncovered food in the reach in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - Walk in freezer has ice condensation.
  Repair walk in freezer.
• 1770 C - Shelves in storage room are rusting.
  Repair or replace shelves in storage room.
• 2310 - Critical The handwashing facility is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 3030 - No disposable towels were provided at the hand sink at the bar.
  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
• 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.

February 15, 2007 (Other)

February 05, 2007 (Other)

January 26, 2007 (Follow-up)

January 19, 2007 (Complaint)

• 0130 - Critical Food employees are not cleaning their hands before handling clean equipment and utensils after loading contaminated equipment in the warewashing machine.
  Inform all food employees to keep their hands exposed clean before handling clean equipment and utensils.
• 0470 - Critical Unwrapped or uncovered food in the upright cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0800 - Critical Rice and ground beef noted not being adequately cooled to prevent the growth of harmful bacteria.
  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.
• 0820 - Critical Rice and ground beef hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0840 - Critical The prepared ready-to-eat (RTE) rice and ground beef in the refrigeration unit is not properly dated for disposition.
  Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days.
• 1320 - There was no temperature measuring device located in the coolers.
  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.
• 1570 - Walk in freezer was observed in a state of disrepair and damaged. Ice condensation in compressor and big accumulation of ice on floor observed
  Repair the walk in freezer 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 walk in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1620 - Warewashing sink observed used for handwashing.
  A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:Storage containers for clean and sanitized equipment - food debris (cheese) and other food accumulation observed.
  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: Coolers
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 B - The handwashing station at the food cooking area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 3040 - Handwashing aids and devices have been installed at the warewashing sink
  Remove handwashing aids and devices from the warewashing sink
• 3045 - Repeat 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 - The ceiling of the Kitchen - food preparation area is not maintained in good repair, tiles missing , insulation material exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 21, 2006 (Follow-up)

March 13, 2006 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0550 - In-use utensils 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1800 - The nonfood contact surface of the door gasket wic 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.
• 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
• 2620 - Repeat There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2750 - Repeat A strong offending odor is emanating from the refuse container stored outdoors.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 3180 - Repeat floor in the storeage room 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 21, 2005 (Routine)

• 0380 - Critical Food from damaged packaging offered for sale or service.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - dish rack door frame and soda holster was observed in a state of disrepair and damaged.
  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 nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: food cart.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the hood had 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.
• 2020 - @TABLEWARE@ were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2620 - There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
• 2760 - Objectionable odors were emanating from the dumpster area refuse container.
  Increase the frequency that refuse is removed from the facility to prevent objectionable odors.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  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
• 3080 - Less than 10 foot candles of light was noted in the WIC
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - wall door in kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - floor in storage room kitchen 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.
• 3270 - Premises are not being routinely inspected for evidence of pests
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

September 09, 2004 (Routine)

August 16, 2004 (Routine)

August 02, 2004 (Routine)

• 1800 - The shelve over the steam table in the kitchen noted dirty at the time of this visit.
  Clean the shelve over the steam to prevent dust build which might fall into the food.
• 3340 - Critical Toxic chemical noted not stored seperate from the food in the kitchen.
  Store the toxic chemical seperate from the food in the kitchen to prevent cross contamination.
• 3180 - Repeat Floor and ceiling in the kitchen and also in the refrigerator noted dirty at the time of this visit.
  Clean the floor and the ceiling in the kitchen's needed.
• 1770 A - Critical Refrigerator noted dirty at the time of this visit.
  Clean the refrigerator across from the deep fryer in the kitchen to prevent cross contamination.

March 31, 2004 (Routine)

• 1060 - Repeat The nonfood contact surface of the shelves in the linen room 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.
• 1160 - The weather stripping along the door post are damaged and daylight is visible.
  Install weather stripping along the door post to prevent insect entry.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dirty shelves above steam table, and food cart is dirty
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 - Critical Handsink not hooked to water supply, hose leaking at steam table,
  Hook hand sink to water line and repair or replacing leaking hose .
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - Wall in back of hood system is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Vent and wall dirty above door frame in crew area 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.

March 09, 2004 (Routine)

• 0820 - Critical Beef in cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3030 - No disposable towels were provided a the hand washing lavatory in the bar 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
• 3020 - Soap was not provided at the hand washing lavatory in the bar area.
  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.
• 1800 - The nonfood contact surface of the Dish racks. seasoning cups and bulk food bins had 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.
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 1060 - The nonfood contact surface of the wooden cabinet 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.
• 0470 - Critical Unwrapped or uncovered food in the storage room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  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.
• 0760 - Critical The food on the steam table was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
• 0550 - In-use utensils 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.
• 3300 - Premises has accumulation of litter. i.e. wood and electric motor behind dumpster.
  Maintain the premise free of litter.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 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.
• 1570 - Repeat Floor mats, soda gun holster, heat strip to door in freezer was observed in a state of disrepair and damaged.
  Repair the items as listed 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 items as listed., replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2020 - Silverware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store silverware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3040 - Handwashing Aids and Devices have been installed at the food preparation sink
  Remove handwashing aids and devices from the food preparation sink
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3330 - Critical Working containers of soap are not properly labeled.
  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.
• 3170 - Baseboard broken along wall by mop sink, hole in wall in kitchen, hole in wall by dishwasher, door damaged by 3 vat sink, and are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1150 - The nonfood contact surface of the drainboard is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2350 - Critical mop sink faucet leaking
  Repair mop sink faucet.
• 1090 - Critical A temperature measuring device with an unshielded glass stem or sensor was observed in the establishment.
  Remove the glass temperature measuring device from the facility to prevent glass shard contamination of food in case of breakage.
• 3180 - Repeat The floor under equipment, in kitchten and bar area and wall area in bar 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.

January 15, 2004 (Routine)

• 1800 - The cip holder noted dirty at the time of this visit.
  Clean the chip holder.
• 3180 - Repeat Floor under the equipment and the wall noted dirty at the rime of this visit.
  Clean the floor and the wall.
• 1770 - Critical Repeat Refrigerator noted dirty inside at the time of this visit.
  Clean inside the refrigerator as needed.

January 09, 2004 (Routine)

• 1800 - Repeat Non food contact surfaces noted not clean at the time of this visit.
  Clean the outer surfaces in the kitchen as often as needed.
• 0380 - Critical Dented cans food items noted on the shelve at the time of this visit.
  Dented cans food items must be return to the distributor or discarded to prevent uses.
• 1770 - Critical Repeat Food contact surfaces such as refrigerator noted not clean at the time of this visit.
  Clean the refrigerator as often as needed.
• 3340 - Critical Toxic spray chemical noted stored in food prep area at the of this visit.
  Store the toxic chemical seperate from the food perp area in the kitchen.
• 3180 - Repeat Floor and ceiling in the kitchen noted dirty at the of this visit.
  Clean the floor and the ceiling in the kitchen.
• 1570 - Walk-in refrigerator freezer door heating coil noted not functing at the time of this visit.
  Replace the heating coil in the freezer door to prevent ice build up.

August 20, 2003 (Routine)

• 0240 - Employees in the kitchen preparing food noted not wearing hat or hair restrain at the time of this visit.
  Employees in the kitchen preparing food must wear hat or hair restraint to prevent hair from falling into the food.
• 0660 - Large quanities of food ittems found in the refrigerator noted not covered at the time of this visit to prevent cross contamination.
  Cover the food items in the refrigerator to prevent cross contamination
• 3180 - Floor noted dirty at the time of thsi visit.
  Clean the floor in the back room
• 1880 - The top of the food wormer and the coke machine vent noted dust laden at the time of this visit.
  Clean the top of the food wormer and the coke machine vent to prevent dust buildup which can cause food contamination.
• 3080 - Light in the hood system noted not working at the time of this visit.
  Replace the burn light bulbs in the hood system.

July 28, 2003 (Routine)

• 1800 - Repeat The outer surfaces of the micro wave noter dirty at the time of this visit.
  Clean the outer surface of the micro wave oven.
• 0570 - Wet wiping cloth noted not stored in sanitizer solution
  Store the wiping cloth in sanitizer solution between uses.
• 1770 - Critical Repeat
  
• 3180 - Floor noted dirty at the time of this visit.
  Clean the floor in the kitchen.

July 16, 2003 (Routine)

• 1800 - Hoot filter,top of dish machine,top of ovenshelve were all noted dirty at the time of this visit.
  Clean the following equipment to prevent cross contamination.
• 1570 - Walk-in refrigerator door heating element noted not working which lead to ice build-up to preven door from properly closing.
  Repair the walk-in unit door heating element.
• 3150 - Deented can noted on the dry storage shelve at the time of this visit.
  Return the dented can or discard to prevent uses which can lead to food born illness.
• 1770 - Reach-in refrigerator noted dirty at the time of this visit.
  Clean inside the refrigerator to prevent cross contamination.
• 3180 - Ventilation noted dirty at the time of this visit.
  Clean the ventilation to prevent dust from falling into the food.

February 13, 2003 (Routine)

February 07, 2003 (Routine)

• 1800 - Hood noted dirty.
  Clean the hood filter.
• 0470 - Critical Food not covered to prevent contamiation.
  Cover food to prevent contamination.

January 31, 2003 (Routine)

• 1800 - Monitor and hood noted dirty.
  Clean the monitor and the hood.
• 0500 - Critical Food not cover during storage.
  Food must be stored with cover.