August 12, 2009 (Risk Factor Assessment)

April 23, 2009 (Routine)

• 1570 - Inoperable warewashing machine.
  Repair the warewashing machine to proper working condition.
• 3170 - Dry goods storeroom floor sealant is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 15, 2009 (Follow-up)

January 07, 2009 (Routine)

• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: HAND HELD CAN OPENER AND TONGS IN THE UTENSIL DRAWER.
  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: CUPBOARD SHELVES, SHELF LINERS, FLOUR CONTAINER PLASTIC LINER, AND THE WALL MOUNTED ICE SCOOP HOLDER.
  Maintain nonfood-contact surfaces of equipment clean.
• 2830 - Floor wall juncture in THE CORNER BEHIND THE HOTPOINT IN THE KITCHEN is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space. USE EXPANDING FOAM OR FILLERS TO ENCLOSE THE GAPS AROUND THE PIPES.

September 26, 2008 (Routine)

June 04, 2008 (Routine)

• 1200 - The pressure gauge on the dishwashing machine was inoperable.
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 3170 - Dry goods storage room floor is chipping.
  Provide a smooth, durable, nonabsorent floor in the dry good storage room.

January 28, 2008 (Routine)

October 16, 2007 (Routine)

• 0160 - Corrected During Inspection Critical Kitchen employee failed to wash her hands before donning a pair of single-use gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Kitchen employee wearing jewelry on her fingers while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Employee observed working in the food service area without proper hair restraint.
  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.
• 0570 - Corrected During Inspection Soiled wiping cloth used to dry eating utensils.
  Do not use a wiping cloth to dry utensils. Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 1320 - There was no temperature measuring device located in the chest freezer.
  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.
• 1530 - Kitchen employee unable to locate the quaternary ammonium sanitizer test kit.
  Maintain a quaternary ammonium test kit within easy access by the kitchen employees to test the sanitizer concentration levels.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed in the 3-compartment sink setup.
  Set up the 3-compartment sink basins in the order of wash, rinse, and sanitize.
• 1960 - Eating utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2020 - Unwrapped knives, forks, or spoons were not stored in the dispenser with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3380 - Corrected During Inspection Critical Quaternary ammonium sanitizer located in the 3-compartment sink measured at >400 parts per million (ppm).
  Maintain the quaternary ammonium concentration level at 200 ppm.

August 16, 2007 (Routine)

May 08, 2007 (Routine)

• 1570 - Repeat The PRESSURE RINSE GAUGE on the dishwashing machine was observed inoperable.
  Repair the pressure rinse gauge to restore a state of condition that allows for proper operation and accuracy.
• 3170 - Repeat Small hole in wallboard behind the ice machine.
  Seal the hole in the wall.
• 3170 - The floor sealant on the storeroom floor is chipping and peeling.
  Repair the floor sealant to provide a durable, smooth, nonabsorbent, and easily cleanable surface.

January 18, 2007 (Routine)

October 13, 2006 (Routine)

• 1040 - Corrected During Inspection A wood wicker basket stored in the refrigeration compartment is being used to store food condiments.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1570 - The dishwashing machine's PSI GAUGE was inoperable.
  Repair or replace the PSI gauge to proper working condition.
• 1860 - The 3-compartment sink was not properly set up. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly set up the 3-compartment sink in the order of prescraping, wash, rinse, sanitize, and air dry of equipment & utensils.
• 2830 - Floor and wall juncture in behind the stove and ice machine are not sealed.
  Seal the floor and wall junctures throughout the kitchen.
• 3170 - A small hole observed in the wall behind the ice machine.
  Repair the wall.
• 3180 - The gaps between the floor tiles and wall board caused by missing coving are observed soiled.
  Thoroughly clean the gaps before coving the floor/wall junctures.
• 3330 - Corrected During Inspection Critical A bowl of granular detergent was observed uncovered and not properly labeled.
  Working containers of toxic items are to be stored in sealed containers and properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

June 15, 2006 (Routine)

• 0060 - Critical At the time of this inspection, there are no Certified Food Managers (CFM) for this kitchen.
  Maintain a CFM on the premises during all hours of kitchen operations.
• 0200 - Corrected During Inspection Employee wearing jewelry on her hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Employee observed working in the food service area without proper hair restraint.
  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 A 4 - Corrected During Inspection Critical Raw beef stored over ready-to eat tomatoes in the refrigeration compartment.
  Store raw animal foods below ready-to-eat foods.
• 0480 - Corrected During Inspection 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.
• 1060 - The nonfood contact surface of the DRY FOOD STORAGE ROOM'S PAINTED WOOD SHELVING is not smooth and easily cleanable due to chipping of the painted surfaces.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The counter-mounted can opener blade is dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: BEHIND THE REFRIGERATION/FREEZER UNITS.
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Light bulb in the dry food storeroom is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Repeat Dry food storeroom floor is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3280 - Dead crickets observed behind the chest freezer.
  Remove the dead crickets from the premises.

February 13, 2006 (Routine)

• 1320 - There was no temperature measuring device located in the newer kitchen refrigerator/freezer.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat The wooden shelves in the storage building are chipped and rough.
  Repaint the shelves to restore a state of condition that allows for proper cleaning.
• 1750 - Manufacturer containers(milk and juice jugs) were observed reused for the storage of tea.
  Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3170 - Floor tiles in the storage building are loose.
  Secure tiles or replace with an approved floor covering. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 14, 2005 (Routine)

• 1570 - Wooden storage shelves in outbuilding are chipped and rough, a condition that prevents easy cleaning.
  Repaint the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1800 - The nonfood contact surface of the stove drip tray 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.
• 3180 - Store room floor 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.

July 06, 2005 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw meat, poultry, or seafood.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1880 - Critical Repeat The food-contact surfaces of the dishes washed were not sanitized.
  After cleaning and rinsing of the food-contact surface, the dishes must be effectively sanitized (200ppm quats solution for 1minute).
• 3180 - Wall next to stove, floor fan, and the drip tray 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.

April 04, 2005 (Routine)

• 0820 - Critical Chicken hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1060 - Repeat The closet shelves are rough, soiled, not corrosion resistant, nonabsorbent, and/or smooth.
  Resurface the shelves and repaint the closet. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The interior of the microwave is not smooth, contains cracks, chips, or pits and can not be easily cleaned. the door release is broken.
  Repair or replace the microwave to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 B - Observed accumulations of food deposits or other soil on the following surfaces: cabinets, drawers, ice maker interior, floor fan, bulk food containers, exhaust hood filters.
  Clean and sanitize these surfaces.
• 1880 - Critical The food-contact surfaces of some equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, all dishes, utensils and equipment must be effectively sanitized.
• 3030 - No disposable towels were provided AT 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
• 3180 - Walls and ceiling in the outbuilding 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.
• 3660 - Permit and Manager certifications are not posted in a place where readily observable by the public.
  Post the permit and certificates in a place where readily observable by the public transacting business with the establishment.

January 11, 2005 (Routine)

• 1060 - The shelves in the storage closet are worn, not corrosion resistant, nonabsorbent, and/or smooth.
  Resurface the shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device(metal stem, 0-220F) so employees can properly monitor the temperature of food items in the establishment.

October 05, 2004 (Routine)

• 1320 - There was no temperature measuring device located in the chest freezer. Two refrigerator thermometers are inaccurate.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) strawberry delight in the refrigerator, the food should have been discarded weeks ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 3180 - Kitchen window ledge, store room floor 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (bottom of the outside storage building door).
  Protect the food establishment against the entry of insects and rodents. Repair the bottom of the door and the door frame. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

July 07, 2004 (Routine)

• 3170 - Kitchen floor not completed.
  Finish floor in pantry and at threshold. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1060 - The one side of the island is not corrosion resistant, nonabsorbent, and/or smooth.
  Properly finish the island so that it is smooth and easily cleanable.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Pantry shelves were observed in a condition that prevents easy cleaning.
  Resurface the shelves so that they are smooth and easily cleanable.
• 0840 - Critical According to the ""consume by"" date on some commercially processed ready-to-eat (RTE) salads in the refrigerator, the food should have been discarded days ago.
  Discard or return the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.

April 05, 2004 (Routine)

• 0550 - In-use ice scoop improperly stored. Ice scooped with a glass.
  Store in-use ice scoops in the ice with their handles above the top of the ice or in an approved holder.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

January 13, 2004 (Routine)

• 1100 - Repeat The dish drainer and interior of the microwave is rusting, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair / replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 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.
• 3440 - Critical Rodent bait station in store room is not covered and tamper-resistant
  Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.

October 22, 2003 (Routine)

• 0240 - Repeat 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.
• 1100 - The surfaces of the cracked dish drainer, some drawer fronts and cabinet doors are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.

August 21, 2003 (Routine)

• 0240 - Repeat 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.
• 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.
• 2930 - Outer opening (foundation vent) of the food establishment is not protected against entry of insects and rodents. Observed pest droppings in cabinet under the three compartment sink.
  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. Have the facility inspected and treated by a certified pest control applicator.
• 0380 - Critical Dented canned goods observed with the stock in the store room.
  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. Segregate return items from the useable stock.
• 0270 - Critical Food prepared in a private home observed in the refrigerator.
  Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 1800 - Repeat The nonfood contact surface of the refrigerator gaskets, cabinet fronts 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.
• 0470 - Unwrapped or uncovered dessert topping observed in the freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - The one refrigerator in the store room was observed in a state of disrepair and damaged (70*).
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

May 28, 2003 (Routine)

February 11, 2003 (Routine)

• 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0240 - Repeat 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.