July 17, 2009 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed food preparation staff preparing cut fruits with 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.
• 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.

May 21, 2008 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: black beans, rice, grits, spaghetti, salt and pepper.
  Store food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed large bags of onions and potatoes stored directly on walk-in floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3170 - Drop ceiling is not maintained in good repair. Observed serveral ceiling tiles missing from ceiling.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 06, 2007 (Follow-up)

• 1570 - Repeat 2-door freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Frost had been removed and tape used to seal the edges of liner. Tape will peel and not remain easy to clean.
  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.
• 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door--will install a self closing device
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

February 21, 2007 (Routine)

• 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.
• 1060 - Repeat The nonfood contact surface of some of the dry storage shelving is rusting or made of absorbant pressed board. Homestandard coolers have indentations on outside and are not smooth and easy to clean--should replace w/washable/resilient commercial, NSF approved ones such as Cambros. Ice machine top is taped and inside ceiling is rusting. None are 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.
• 1570 - 2-door freezer was observed in a condition that prevents necessary maintenance and easy cleaning. It has a heavy frost buildup, edging missing, shelves missing, bottom shelf rusting.
  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.
• 1700 - Critical The operator is using a sanitizer, sanitizing detergent that is not Chlorine, Iodine, or Quaternary Ammonium.
  Immediately discontinue the use of @SANITIZING AGENT@ until its operation is within the manufacturer's guidelines. Initiate manual wash, rinse, and sanitize method utilizing on of the known approved sanitizing chemicals Chlorine, Iodine, or Quaternary Ammonium to properly clean and sanitize equipment and utensils.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser and separate from other items.
• 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Front door is left open and is not self closing
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Repeat Less than 20 foot candles of light was noted in the mens restroom
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - Repeat Floor in walk in cooler is rusting and needs resurfacing so it is easy to clean. It is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceiling in kitchen appears soiled and or stained. It was noted in need of cleaning, painting or resurfacing with washable tiles.
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 3330 - Critical Working containers of chlorinie sanitizer was 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.

October 26, 2005 (Routine)

• 1060 - Repeat The following shelves were not smooth or easily cleanable: a. The shelves holding canned goods. b. The shelves holding other equipment.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - Repeat Crack was observed in top of bar counter. The nonfood contact surface was not easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2920 - Repeat The door to the toilet rooms is not self-closing.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2930 - Repeat Outer opening of the food establishment is not self-closing.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Repeat Less than 20 foot candles of light was noted in the men's rest room.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms,
• 3180 - Repeat Clean and/or paint wall in cooking area.
  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.

October 29, 2004 (Routine)

• 3380 - Critical Repeat Quaternary ammonia sanitizing solution had a strength below 200 ppm.
  Utilize only quaternary ammonia solution that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.
• 3180 - The wall in the cooking area was 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.
• 1800 - The filter under the hood 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.
• 1060 - Several metal shelves in the walk-in refrigerator were corroded.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3170 - The following areas/equipment were not maintained in good repair: a. Wooden floor in the back dry storage room. b. Ceiling tile in the kitchen was missing. c. Walls in the women rest room were not finished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2930 - Outer openings of the food establishment are not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2920 - Toilet room doors are not self closing.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 1150 - The following nonfood contact surfaces are not designed or constructed to be easily cleanable: a. Bricks in the bar area. b. Shelving holding canned goods/cleaned equipment that were stored. c. Seal/paint the wood to the bar area.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2890 - Light bulbs in the dining area where buffet is set up were not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles of light was noted under the hood where bulbs were not working and where buffets are set up in the dining area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 1190 - A temperature measuring device was not observed in the Kelvinator reach-in freezer.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 2910 - Insect control device such as fly strips were located in the ceiling in the kitchen area where dead insects may be impelled or fall. (CORRECTED: DISCARDED.)
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.

October 29, 2004 (Routine)

• 3380 - Critical Repeat Quaternary ammonia sanitizing solution had a strength below 200 ppm.
  Utilize only quaternary ammonia solution that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.
• 3180 - The wall in the cooking area was 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.
• 1800 - The filter under the hood 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.
• 1060 - Several metal shelves in the walk-in refrigerator were corroded.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3170 - The following areas/equipment were not maintained in good repair: a. Wooden floor in the back dry storage room. b. Ceiling tile in the kitchen was missing. c. Walls in the women rest room were not finished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2930 - Outer openings of the food establishment are not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2920 - Toilet room doors are not self closing.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 1150 - The following nonfood contact surfaces are not designed or constructed to be easily cleanable: a. Bricks in the bar area. b. Shelving holding canned goods/cleaned equipment that were stored. c. Seal/paint the wood to the bar area.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2890 - Light bulbs in the dining area where buffet is set up were not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles of light was noted under the hood where bulbs were not working and where buffets are set up in the dining area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 1190 - A temperature measuring device was not observed in the Kelvinator reach-in freezer.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 2910 - Insect control device such as fly strips were located in the ceiling in the kitchen area where dead insects may be impelled or fall. (CORRECTED: DISCARDED.)
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.

October 29, 2004 (Routine)

• 3380 - Critical Repeat Quaternary ammonia sanitizing solution had a strength below 200 ppm.
  Utilize only quaternary ammonia solution that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.
• 3180 - The wall in the cooking area was 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.
• 1800 - The filter under the hood 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.
• 1060 - Several metal shelves in the walk-in refrigerator were corroded.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3170 - The following areas/equipment were not maintained in good repair: a. Wooden floor in the back dry storage room. b. Ceiling tile in the kitchen was missing. c. Walls in the women rest room were not finished.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2930 - Outer openings of the food establishment are not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2920 - Toilet room doors are not self closing.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 1150 - The following nonfood contact surfaces are not designed or constructed to be easily cleanable: a. Bricks in the bar area. b. Shelving holding canned goods/cleaned equipment that were stored. c. Seal/paint the wood to the bar area.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2890 - Light bulbs in the dining area where buffet is set up were not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles of light was noted under the hood where bulbs were not working and where buffets are set up in the dining area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 1190 - A temperature measuring device was not observed in the Kelvinator reach-in freezer.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 2910 - Insect control device such as fly strips were located in the ceiling in the kitchen area where dead insects may be impelled or fall. (CORRECTED: DISCARDED.)
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.

May 19, 2004 (Critical Procedures)

November 12, 2003 (Follow-up)

October 22, 2003 (Routine)

• 3380 - Critical The strength of the quaternary ammonia sanitizing solution exceeded 200 ppm.
  Use the test kit to insure the proper strength.
• 0450 - Critical An employee was observed handling ready-to-eat (RTE) food with his 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.
• 1800 - The bottom shelf holding cleaned containers had an accumulation 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.
• 2920 - Toilet room doors were not self-closing.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - A hole was observed in the wall in the men's rest room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.