October 15, 2009 (Routine)

• 0240 - Corrected During Inspection 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 - Corrected During Inspection 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.
• 1770 C - Corrected During Inspection 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.

February 24, 2009 (Routine)

• 0240 - Corrected During Inspection 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 - Corrected During Inspection 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.
• 0690 - Corrected During Inspection Food serving utensils observed lying scaaered in drawert
  Protect food from miscellaneous sources of contamination.
• 3180 - Corrected During Inspection The shelving in the kitchen noted in need of cleaning.
  All floors, walls, shelving 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 - Corrected During Inspection 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.

November 03, 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.
• 1750 - Corrected During Inspection The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.

January 18, 2008 (Routine)

• 1080 - The wooden paddle used at the soup kettle is not designed and constructed to be durable. Numerous cracks observed.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1750 - Corrected During Inspection The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head. Whole milk
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 1770 B - Observed accumulations of food/debris on the following food contact surfaces: Cleanout of the soup kettle.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Soup kettle plumbing in poor repair, leaking.
  Repair plumbing.
• 2810 - Wall or wall covering in dishroom area is not smooth and easily cleanable. One area is covered by a styrofoam board (used to protect the wall) and the area by the clean dishes is badly chipping.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3330 - Corrected During Inspection Critical Working containers of soaps 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.

January 16, 2007 (Routine)

• 1320 - The temperature measuring device in the walk-in and continental was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 2190 - Water from the handwashing sink at kitchen was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2200 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Kitchen handsink (back of the kitchen) and the restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Vent in ceiling of the dishroom 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 29, 2006 (Other)

March 29, 2006 (Routine)

• 0820 - Critical Cold serving line has insufficient amount of ice to proper keep cold foods at correct temperature.
  Ensure adequate amount of ice. Check food temperatures often.
• 1750 - Manufacturer containers were observed reused for the storage of most foods.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2790 - Floor under dish machine is in poor repair and not sloped to drain.
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent 4.sloped to drain
• 2890 - Light bulb over oven not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

September 17, 2003 (Routine)

• 0960 1 - Critical The food contact surface of the EQUIPMENT is not safe.
  Replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 2000 - Clean TABLEWARE were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener blade, knife rack.
  Clean and sanitize these surfaces for food contact.
• 3170 - Physical structure is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1070 - Critical Observed use of non 'NSF-Approved' food containers for food storage.
  Discontinue use. Provide food containers that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
• 0790 - Improper methods used to thaw MEAT.
  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 3. As part of the cooking process.