July 13, 2009 (Routine)

• 1060 - Repeat Rust on the exterior freezer doors.
  Remove the rust from the freezer doors. Provide a surface that is nonabsorbent, smooth, durable, and easily cleanable.
• 1570 - The 3-compartment sink basin stopper was in disrepair.
  Repair the sink basin stopper to restore a state of condition that allows for proper operation.
• 2930 - Outer kitchen window screen mesh is more than 16 to 1 inches due to tears in the screen.
  Repair or replace the screen with a 16 to 1 inch mesh .

February 19, 2009 (Routine)

November 19, 2008 (Routine)

• 0240 - Corrected During Inspection 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.
• 1060 - Rust observed on the exterior surfaces of the stand-up freezer doors.
  Refinish the freezer door surfaces so as to provide a rust-free, smooth, durable, nonabsorbent and easily cleanable surfaces.
• 1450 - Overstocking the kitchen's Frigidaire refrigeration compartment by stacking covered food containers on top of shelled raw eggs and other covered food containers due to limited shelving.
  Eliminate overstocking of the refrigeration compartment by obtain an additional refrigeration unit for the kitchen cold-holding food storage needs.
• 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.

July 09, 2008 (Routine)

• 1060 - The nonfood contact surface of the chest freezer compartment 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 - Corrected During Inspection There was no temperature measuring device located in the kitchen freezer/refrigerator compartments.
  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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: CAN OPENER BLADE.
  Maintain nonfood-contact surfaces of equipment clean.

April 01, 2008 (Routine)

November 16, 2007 (Routine)

• 0830 - Critical The prepared and commercially processed ready-to-eat (RTE) foods in the kitchen refrigeration unit were not properly dated for disposition after being stored in the refrigerator more than 24 hours.
  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. 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.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - Inoperable ventilation hood light.
  Repair the ventilation hood light to restore a state of condition that allows for proper operation.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD, and COUNTER-MOUNTED CAN OPENER BLADE.
  Maintain nonfood-contact surfaces of equipment clean.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly set up the 3-compartment sink for equipment washing in the order of pre-scrape, wash, rinse, sanitize, air dry.
• 2020 - Eating utensils were found stored in the dispenser with the food or lip-contact surface facing upward.
  Store eating utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3030 - No disposable towels were provided at the kitchen handsink.
  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

September 10, 2007 (Critical Procedures)

May 23, 2007 (Routine)

• 0480 - Corrected During Inspection Unlabeled dry food container.
  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.
• 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surfaces.
  Discontinue the use of sponges for this purpose.
• 1570 - Build up of frozen condensation in the vegetable freezer compartment.
  Remove the build up of frozen condensation from the freezer compartment.
• 2000 - Rolls of single service paper towels observed stored unprotected from contamination in the cabinet compartment located under the 3-compartment sink.
  Store single service items in its original protective packaging.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at the kitchen handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

February 01, 2007 (Routine)

October 27, 2006 (Routine)

• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a CHLORINE chemical test kit to ensure the sanitizing solution is maintained at the proper solution when using bleach as the sanitizer.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACES OF THE STOVE.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Plumbing connections under the ICE MACHINE are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3380 - Corrected During Inspection Critical The chlorine sanitizer concentration in the wiping cloth bucket was >200 parts per million (ppm).
  When using bleach as the sanitizer, maintain a chlorine concentration level of between 50 ppm and 100 ppm.

June 15, 2006 (Routine)

• 1570 - Repeat Storeroom shelving is chipped pitted.
  Provide a smooth, durable and easily cleanable surface for the storeroom shelving.
• 1570 - The 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.
• 3330 - Corrected During Inspection Critical Working containers of WINDEX 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.

March 09, 2006 (Routine)

• 0200 - Employees wearing jewelry on their arms and 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 - 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.
• 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.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed cinnamon rolls 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.
• 1570 - Storeroom shelves are chipped and peeling.
  Resurface the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .

November 29, 2005 (Other)

October 14, 2005 (Routine)

July 06, 2005 (Routine)

April 05, 2005 (Routine)

January 11, 2005 (Routine)

• 1100 - The food contact surface of the microwave oven interior is rusty, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Resurface or remove the microwave. 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.
• 2350 ii - Plumbing connections under the three compartment sink are leaking.
  Repair the leak.Plumbing systems and components shall be maintained in good repair.
• 3170 - Rest room floor is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. *Scheduled for replacement this spring.

October 06, 2004 (Routine)

July 07, 2004 (Routine)

• 3180 - Repeat Kitchen walls, outlets, switches, ceiling fan sill, exhaust hood, fan in rest 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.
• 0840 - Critical According to the ""consume by"" date on the commercially processed rolls in the refrigerator, the food should have been discarded days 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.
• 2310 - Critical The handwashing facility located in 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 dishes and utensils preventing its use.

April 05, 2004 (Routine)

January 12, 2004 (Routine)

• 1100 - The damaged rubber spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the spatulas. 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 - Observed accumulations of food debris on the following food contact surfaces: cutting boards.
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Kitchen walls, outlets, switches, ceiling vents 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.

October 09, 2003 (Routine)

July 07, 2003 (Routine)

• 1100 - The food contact surfaces of the scorched plastic bowls, torn rubber spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove the damaged items. 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.
• 3180 - Kitchen floor mat, switch plates, wall areas, exhaust hood, and fan 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.
• 1770 - Observed debris on the following food contact surfaces: ice maker interior, pan cabinet, and kitchen refrigerator.
  Clean and sanitize these surfaces for food contact.

April 14, 2003 (Routine)

• 1750 - 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.
• 1530 - The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions is out of testing paper..
  Obtain a new quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

January 13, 2003 (Routine)

• 3180 - Repeat Kitchen windows and ceiling fan 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.
• 3660 - Current permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 2850 - Rug/mat in kitchen is not smooth and easily cleanable.
  Remove rug/mat. May use an all rubber mat.