May 14, 2009 (Follow-up)

• 1060 - Repeat The nonfood contact surface of the cardboard liners 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.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

April 13, 2009 (Routine)

• 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 1060 - The nonfood contact surface of the CARD BOARD LINERS ON SHELVES 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.
• 1320 - There was no temperature measuring device located in the BAR COOLER.
  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.
• 1680 -
  
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide CHLORINE at proper concentration of 50-100 PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2310 - Critical Repeat The handwashing facility located at the FOOD PREP STROAGE AREA 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 FOOD PREP AREA preventing its use.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - fLOORS in the WALK IN UNITS,UNDER EQUIPMENT 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.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

August 12, 2008 (Follow-up)

July 10, 2008 (Routine)

• 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).Dry goods
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 1150 - The nonfood contact surface of the cardboard/linen liners 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  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. To minimize workload you can move to all single service utensils.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ventilation hood
  Clean and sanitize these surfaces for food contact.
• 2310 - Critical Repeat The handwashing facility located at the prep/storage area 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 prep storage area preventing its use.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3030 - No disposable towels were provided at the hand washing lavatory in the main kitchen/storage area.
  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 13, 2008 (Follow-up)

February 13, 2008 (Routine)

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 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.
• 1320 - There was no temperature measuring device located in the reach in freezer, chest freezer and bar cooler.
  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 - wooden pallets was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the wooden pallets 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 wooden pallets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the dry storage area 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 dry storage area preventing its use.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3020 - Soap was not provided at the hand washing lavatory in the prep 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.
• 3180 - Floors in the walk in coolers and freezer 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.

June 22, 2007 (Routine)