October 28, 2008 (Routine)

• 0800 - Corrected During Inspection Critical Fried onions and beef stew noted not being adequately cooled to prevent the growth of harmful bacteria. The fried onions were prepared at approximately 7:30am and the internal temperature at 12pm was 78'F. Pot roast in large container that was prepared yesterday had an internal temperature of 47'F. Foods were voluntarily discarded.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. See section 810 for effective cooling methods.
• 0810 - Corrected During Inspection REPEAT: The methods used for cooling were not adequate. Observed a container of fried onions that was placed in the top of the sandwich prep unit for cooling. Observed a large container of beef stew that was placed in the walk in cooler for cooling. (Foods were voluntarily discarded).
  Cool foods by the following methods: 1. Placing food in shallow uncovered pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Discontinue cooling foods in the sandwich prep unit or small refrigeration units. Cooling should be accomplished in the walk in cooler or walk in freezer. Discontinue stacking food containers for cooling. Leave foods uncovered to allow heat to escape.
• 0820 A 2 - Corrected During Inspection Critical REPEAT: The following foods cold holding at improper temperatures: Coffee creamer 65'F (it) (CREAMERS WERE PLACED IN A SELF-DRAINING CONTAINER WITH ICE). Meatball 47'F in the deli prep cooler (THE MEATBALLS WERE STACKED TOO HIGH- corrected).
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - The following was observed in a state of disrepair and damaged: Wood shelving rotting and sink rusting on the dining room waitress station, Soap dispenser detached from wall at waitress station behind counter, Broken lid to biscuit container at grill line, Several pitted and melted plastic food containers.
  Repair or replace 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.
• 1570 - Frost accumulation below fan in the walk in cooler.
  Repair the walk in freezer 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.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with food debris, yeasts, and limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1730 - The thermometer inside the deli prep unit is not in good repair and not accurate in the range of use.
  Replace the thermometer.
• 1770 A - Critical REPEAT: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Stickers remaining on several food containers after washing in the QSR area. 2. Lemon Wedger (corrected). 3. Soda nozzles in the alley (corrected).
  Clean and sanitize these surfaces for food contact.
• 1800 - REPEAT: The following non-food contact surfaces in need of cleaning: Interior lower areas of fryers along the grill line, stove burners, surfaces on the underside of the griddle and charbroiler (grease drippage), gaskets to the pizza prep drawers in the QSR, top exterior of dish machine.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2020 A (Utensils) - Corrected During Inspection REPEAT: Cleaned and sanitized soup spoons at the buffet are not displayed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 2350 ii - The hand sink faucet at the waitress station in the dining room is leaking and cannot be turned off.
  Plumbing systems and components shall be maintained in good repair.
• 2810 - Ceiling tiles in QSR are not smooth, non-absorbent, and easily cleanable.
  Replace ceiling tiles with those that are smooth, non-absorbent, and easily cleanable.
• 3080 - REPEAT: Less than 50 foot candles of light was noted in the QSR wok station. 30 foot candles noted.
  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
• 3170 - Damaged wall near waitress hand sink behind counter, 1 cracked and 1 missing floor tile along cook line, damaged floor tile below dish machine, gap in floor coving near back door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - REPEAT: IN GENERAL, FLOORS, WALLS, IN THE QSR NEED A DETAILED CLEANING, ESPECIALLY BELOW AND BEHIND EQUIPMENT AND SHELVING. Floor drains in the QSR unclean.
  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 - Vent filters in the hood system in the QSR are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3270 - Critical Methods are not being used to control pests. Observed live roaches in the facility. 1 observed on floor along the grill line, one on wall where dust pans are hanging, 2 behind the canned storage shelf in the QSR, 3 inside crevice to wok station, 1 on floor below wok station, 1 on wall behind wok station. Gnats observed near canned storage shelf in QSR and surrounding dust pans hanging on wall. The last pest control treatment was on 10/14/08. Facility plans to close this Thursday at midnight and have Ecolab fog facility.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 21, 2008 (Routine)

• 0160 - Critical The employee washing dishes failed to wash his hands between handling dirty dishes and clean dishes.
  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.
• 0450 - Corrected During Inspection Critical Utensils without handles (souflee cups) used to dispense foods that are in ready-to-eat form such as powered sugar and brown sugar.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 A 4 - Corrected During Inspection Uncovered foods such as hot sauce container and seasoning containers below the steamtable in the grill area.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection In use utensils in the prep area are stored in ice water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0570 - Corrected During Inspection Wiping cloths in the waitress area stored in soapy water instead of sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate. Observed a large container of baked potatoes placed in the cook's refrigerated drawer below the sandwich prep unit for cooling. Observed closed containers of foods such as rice, chicken, shrimp, and noodles stored stacked while cooling in the QSR walk in cooler.
  Cool foods by the following methods: 1. Placing food in shallow uncovered pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Discontinue cooling foods in the sandwich prep unit or small refrigeration units. Cooling should be accomplished in the walk in cooler or walk in freezer. Cut potatoes and place on a sheet pan in the walk in cooler for fast cooling. Discontinue stacking food containers for cooling. Leave foods uncovered to allow heat to escape.
• 0820 A 2 - Corrected During Inspection Critical The following foods cold holding at improper temperatures: Salad Bar- Diced Tomatoes 49'F (it), Potato Salad 45'F (it), Cottage Cheese 48'F (it), Pasta Salad 48'F (it), Ranch Dressing 43'F (it), Blue Cheese Dressing 43'F (it), Thousand Island Dressing 46'F (FOODS WERE RELOCATED TO THE WALK IN AND ICE WAS PLACED IN THE SALAD BAR); Coffee creamer 61'F (it) (CREAMERS WERE PLACED IN A SELF-DRAINING CONTAINER WITH ICE); Cook's Prep Unit- Shell Eggs 49'F, 46'F (st), Diced Tomatoes 45'F (it), Diced Ham 52'F (it), Boiled Eggs 49'F (it), Fried Onions 50'F (it) (TEMPERATURES WERE HIGH DUE TO HOT POTATOES PLACED IN UNIT FOR COOLING. POTATOES WERE REMOVED AND FOODS WERE RELOCATED); QSR Walk In Cooler- Pepper Steak 45'F (it), Cooked Shrimp 45'F (FOODS WERE REMOVED FROM UNIT- MAINTENANCE WILL CHECK); Deli Prep Unit- Roast Beef 55'F (it), Turkey 51'F (it), Provolone 46'F (it), Cubed Chicken 48'F (it), Tuna Salad 45'F (it), Chicken Salad 45'F (it) (THE THERMOSTAT WAS ADJUSTED); Deli RIC- Cold Cut Sub 55'F (st) (THERMOSTAT WAS ADJUSTED).
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0850 - Corrected During Inspection Critical Pizzas in the QSR area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1060 - Shelving in the kitchen lined with parchment paper due to the shelving not being smooth and easily cleanable. Plastic attached to drain pipes at sink and wok station in the QSR area are not easily cleanable (removed).
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Critical The food contact surface of the metal banded basting brushes in the QSR area are not designed or constructed to be smooth and easily cleanable.
  Replace the brushes 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 build-up of food debris.
• 1150 - The nonfood contact surface of the milk crates used as equipment storage containers are 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.
• 1320 - Several refrigeration units and the Hobart hot holding cabinet do not have thermometers to measure ambient air temperature.
  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 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Facility has a QT-40 test kit, but needs a QT-10 test kit.
  Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters on the grill line.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1580 - The cutting board along the deli prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris, yeasts, and limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Stickers remaining on several food containers after washing. 2. Cheese shredder in the QSR area not cleaned after use yesterday. 3. Unclean knife in storage in the QSR area (corrected). 4. Lemon Wedger. 5. Tomato Dicer. 6. Onion Slicer. 7. Interior of the ice machine has severe mildew accumulation (PIC initiated cleaning immediately). 8. Soiled cutting boards on storage shelf adjacent to dish washing area.
  Clean and sanitize these surfaces for food contact.
• 1800 - IN GENERAL, ALL NON-FOOD CONTACT SURFACES OF EQUIPMENT AND SHELVING THROUGHOUT THE FACILITY NEEDS DETAILED CLEANING, ESPECIALLY ALONG THE GRILL LINE. Interior of several refrigeration units need detailed cleaning. Shelving in the QSR walk in cooler needs detailed cleaning. The box fan along the grill line is dusty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Corrected During Inspection Critical The equipment and utensils washed in the dish machine were not being sanitized due to the booster heater not being turned on. Once the booster heater was turned on, the final rinse temperature on the gauge only increased to 160'F and the temperature sensitive tape placed on the equipment did not turn black, indicating that the surfaces were not being sanitized. The Person In Charge stated that he would manually sanitize all equipment and utensils in the 3-compartment sink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2020 - Unwrapped spoons were not stored with the handles up in the QSR area.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the waitress area is blocked with a bucket in the basin, 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 equipment preventing its use.
• 2910 - Insect control devices are located over equipment and food prep areas where dead insects may be impelled or fall.
  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.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. There is a small gap at the bottom of the back door- a new door sweep is needed.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the waitress area (corrected) and the QSR 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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 50 foot candles of light was noted in the QSR wok station. 15 foot candles noted.
  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
• 3140 - Employee purse, shopping bag, and cigarettes on shelf with food in the QSR area.
  Store employee belongings in lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
• 3180 - Repeat IN GENERAL, FLOORS, WALLS, AND CEILINGS THROUGHOUT THE FACILITY NEED A DETAILED CLEANING, ESPECIALLY BELOW AND BEHIND EQUIPMENT AND SHELVING.
  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 in the kitchen and QSR area 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
• 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.
• 3240 - The hand washing sink in the kitchen is unclean surrounding the faucet area.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3340 - Corrected During Inspection Critical Bottle of glass cleaner stored on shelf below the steam table with foods.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Corrected During Inspection Critical Quaternary ammonia sanitizer in several wiping cloth buckets exceeding 400ppm.
  The proper concentration for quaternary ammonia is 200ppm. Concentrations exceeding this amount may leave a toxic residue on food contact surfaces.

August 14, 2007 (Follow-up)

• 0820 - Corrected During Inspection Critical Repeat Salmon @ 43'F, RIC Drawers at cook line - cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1800 - Repeat The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris: 1. Interior of cabinets under the hot buffet, 2. exterior of the bread container at the cook line, and 3. shelving over the handsink in the quick service restaurant.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Repeat Observed gap in the back door to the food establishment - 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.
• 3270 - Critical Repeat Methods are not being used to control pests. Observed several flies at the drink box area near the mop sink.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 10, 2007 (Routine)

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous poultry and ground meat.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed several employees putting on new gloves without washing hands. Observed employee, with gloves on, take a drink, wipe hand on apron - employee did not take off gloves, wash hands and put on new gloves. Observed employee blow into new glove before putting it on.
  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.
• 0550 - (REPEAT) In-use knife improperly stored in standing water @ 89'F at the quick service restaurant
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
• 0570 - Improper use of wiping cloths - wiping cloth used to keep door to trash container closed (under the handsink at the cook line)
  Ensure cloths are used for wiping food spills from tableware and carryout containers.
• 0570 - Corrected During Inspection (REPEAT) Wiping cloths improperly stored between use. Quatenary Ammonium sanitizer concentration level in the wet wiping cloth bucket at the main waitress station and wet wiping cloth bucket at the deli prep table next to the walk in freezer measured at 100 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0700 - Corrected During Inspection Critical The pork @ 99'F in the quick service restaurant was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Continue to cook the pork to heat all parts to 145F or above for 15 seconds. Pork was discarded.
• 0820 - Corrected During Inspection Critical (REPEAT) Half N Half @ 71'F at main waitress station and Baked potatoes @ 81'F at the cook line; cooked noodles @ 51'F and cooked rice @ 61'F in RIC drawer at cook line; Pork @ 57'F, potato salad @ 53'F, chicken salad @ 47'F in the Deli RIC in the dry storage area - cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical (REPEAT) Hamburgers @ 58'F and salmon @ 57'F - in RIC drawer at the grill - cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - The nonfood contact surface of the shelf paper covering several shelves throughout facility 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 True Reach In Cooler in the galley area.
  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 - The door gasket of the reach in cooler drawer under the grill is in disrepair.
  Repair or replace the EQUIPMENT door gasket in accordance with the manufacturer's specifications.
• 1570 - EQUIPMENT was observed in a state of disrepair and damaged. Door to trash container under the handsink at the cook line does not close properly, bottom shelves of several prep tables throughout facility are not smooth and easily cleanable, flooring inside the door to the WIC
  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.
• 1570 - (REPEAT) The following EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning: drinking glass racks throughout facility, cutting board at the prep table in the quick service restaurant, carbon build up on baking pans, top to yellow food container in the dishmachine area is in disrepair
  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.
• 1750 - (REPEAT) The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
  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 A - Critical (REPEAT) The following equipment food-contact surfaces were observed soiled to sight and touch: Soda nozzles at the main waitress station, all microwaves throughout facility, charboil unit, interior of the ice machine, container holding macaroni and cheese in the walk in cooler, can opener and holder, pizza oven at the quick service restaurant
  Clean and sanitize these surfaces for food contact.
• 1800 - (REPEAT) The nonfood contact surface of the following equipment has accumulations of grime and debris: exterior and interior of cabinets under the dessert bar, at both hot buffets and at the salad bar, top of soup steam table at the buffet, cardboard box that contains plastic food wrap in the galley, shelving above the microwave at the cook line, free standing fan at the cook line, and free standing fan by the walk in freezer, exterior of the bread container at the cook line, bottom shelves of several prep tables throughout facility, several refrigeration units throughout facility, 4 top burner and shelf under the 4 top burner, interior and exterior of the Hobart convection oven, air curtains in the walk in cooler, shelving over the handsink in the quick service restaurant, shelving under the steam table and shelving under the pizza station in the quick service restraurant
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection (REPEAT) Clean dishes were observed stored with the food-contact surface facing upward at the cook line.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2030 - Corrected During Inspection (REPEAT) Storage of soiled dishes was adjacent to clean dishes at the cook line.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 2720 - (REPEAT) Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2930 - Observed gaps in the back door to the food establishment - 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.
• 3020 - (REPEAT) Soap was not provided at the hand washing lavatory in the main waitress station.
  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.
• 3045 - (REPEAT) A sign or poster that notifies food employees to wash their hands is not provided at the ladies restroom used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - (REPEAT) Physical structure is not maintained in good repair - several floor tiles throughout facility are broken and in disrepair, ceiling tile above the employees coat rack is missing, ceiling tile over the dishmachine is missing, section of the stainless steel wall by the dishmachine is in disrepair, several holes in wall above the pizza station in the quick service restaurant
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - (REPEAT) All floors, walls and ceilings throughout facility - to include exhaust vents, hvac vents, condenser coils in the walk in cooler and the walk in freezer, light fixtures covers - 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.
• 3270 - Critical (REPEAT) Methods are not being used to control pests. Observed numerous flies throughout facility as well as fruit flies at the drink box area near the mop sink.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3380 - Corrected During Inspection Critical (REPEAT) Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Quatenary ammonium sanitizer concentration level at 3 compartment sink in the quick service restaurant measured at over 400 ppm.
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 09, 2006 (Follow-up)

May 08, 2006 (Other)

April 19, 2006 (Routine)

• 0220 - Critical Repeat The PERSONNEL is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. OBSERVED DENTED CAN OF BLUEBERRIES IN DRY STORAGE AREA..
  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.
• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered CHEESE STICKS, HAMBURGERS, AND TUNA SALAD in the TRUE REACH IN COOLER NEAR THE COOK LINE.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Repeat In-use utensils improperly stored between use. UTENSILS STORED, IN FRONT OF CLEVELAND KETTLES, IN STANDING WATER WHICH MEASURED 78'F.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Corrected During Inspection Repeat Wiping cloths, IN FRONT OF CLEVELAND KETTLES, improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. OBSERVED SEVERAL BOXES OF FOOD ITEMS ON FLOOR OF WALK IN FREEZER.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat LIGHT FIXTURE COVER IN THE WIF WAS observed in a state of disrepair and damaged. NUMEROUS TRAYS, POTS AND PANS OBSERVED WITH CARBON BUILDUP.
  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.
• 1800 - Repeat The nonfood contact surface of THE TOP AND BURNERS OF THE 4 BURNER STOVE TOP AND BOTTOM SHELF OF THE PREP TABLE OPPOSITE THE WIC HAVE 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.
• 1960 - Repeat TABLEWARE ON SHELVING ACROSS FROM DISHMACHINE AREA, were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2790 - Repeat The indoor ceiling material located at EMPLOYEES' MENS AND LADIES LAVATORIES does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3170 - Repeat FLOOR TILES IN DISHMACHINE AREA AND AROUND MOP SINK ARE not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Physical structure THROUGHOUT FACILITY noted in need of cleaning - TO INCLUDE ALL FLOORS (ESPECIALLY UNDER EQUIPMENT AND AT FLOOR/WALL JUNCTURES), WALLS, CEILINGS, EXHAUST VENTS,AND LIGHT FIXTURE COVERS
  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 16, 2006 (Routine)

• 0220 - Corrected During Inspection Critical Repeat The PERSONNEL is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. OBSERVED 2 DENTED CANS OF PINEAPPLE IN DRY STORAGE AREA.
  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.
• 0470 - Critical RAW RIBS stored over ready-to-eat (RTE) SLICED TURKEY in the refrigeration unit. CORRECTED DURING INSPECTION.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical NUMEROUS Unwrapped or uncovered CONTAINERS OF food in the TRUE REACH IN COOLER NEAR THE COOK LINE..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use. UTENSILS STORED IN STANDING WATER WHICH MEASURED 81'F.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. OBSERVED BOX OF CELERY ON FLOOR OF PIZZA WALK IN COOLER.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical BUFFET - COLE SLAW IT 50'F, MACARONI SALAD IT 51'F; AND ALLEY- SOUR CREAM IT 61'F - cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1100 - Critical Repeat The food contact surface of the GREEN AND BLUE CUTTING BOARDS ARE not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the CUTTING BOARDS 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.
• 1550 - Repeat The EQUIPMENT is not sealed to adjoining equipment or walls. COUNTERTOP AT ALLEY
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Repeat MICROWAVE AT THE ALLEY AND LIGHT FIXTURE COVER IN THE WIF WERE observed in a state of disrepair and damaged. NUMEROUS TRAYS, POTS AND PANS OBSERVED WITH CARBON BUILDUP.
  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.
• 1750 - Corrected During Inspection The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
  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.
• 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.
• 1800 - Repeat The nonfood contact surface of THE TOP AND BURNERS OF THE 4 BURNER STOVE TOP AND BOTTOM SHELF OF THE PREP TABLE OPPOSITE THE WIC HAVE 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.
• 1960 - Repeat TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2790 - The indoor ceiling material located at EMPLOYEES' MENS AND LADIES LAVATORIES does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3170 - Repeat FLOOR TILES IN DISHMACHINE AREA AND AROUND MOP SINK ARE not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Physical structure THROUGHOUT FACILITY noted in need of cleaning - TO INCLUDE ALL FLOORS (ESPECIALLY UNDER EQUIPMENT AND AT FLOOR/WALL JUNCTURES), WALLS, CEILINGS, EXHAUST VENTS,AND LIGHT FIXTURE COVERS
  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.

February 09, 2006 (Routine)

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. OBSERVED EMPLOYEE WASHING HANDS WITH GLOVES ON AND ANOTHER EMPLOYEE PUT ON GLOVES WITHOUT FIRST WASHING HANDS.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0220 - Corrected During Inspection Critical The PERSONNEL is drinking from an uncovered container in the food preparation area. OBSERVED SEVERAL EMPLOYEES' DRINKS WITH NO COVERS OR STRAWS.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. OBSERVED DENTED CAN OF CRANBERRY SAUCE IN WIC.
  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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered PORK CHOPS AND SHRIMP in the REACH IN COOLER UNDER THE PREP STATION, UNCOVERED CORN AND CARROTS IN THE WIF
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. OBSERVED BOX OF CHOCOLATE PUDDING CAKE MIX DIRECTLY ON THE FLOOR OF THE DRY STORAGE AREA.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Prep Station - Oatmeal IT 122'F and Grits IT 122'F - hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Pizza WIC - Cooked Noodles 48'F - cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1060 - The nonfood contact surface of the EQUIPMENT is not corrosion resistant, nonabsorbent, and/or smooth - OBSERVED LIDS STORED IN DIRTY BOX ON STORAGE RACK AND CARDBOARD ON SHELF IN DISHWASHING AREA.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Critical The food contact surface of the GREEN AND BLUE CUTTING BOARDS ARE not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the CUTTING BOARDS 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.
• 1550 - The EQUIPMENT is not sealed to adjoining equipment or walls. COUNTERTOP AT ALLEY
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - MICROWAVE AT THE ALLEY AND DISHES THROUGHOUT FACILITY, LIGHT FIXTURE COVER IN THE WIF WERE observed in a state of disrepair and damaged. NUMEROUS TRAYS, POTS AND PANS OBSERVED WITH CARBON BUILDUP.
  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.
• 1620 - Corrected During Inspection Warewashing sink observed used for handwashing IN PREP AREA.
  A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 2 CAN OPENERS (CAN OPENERS CORRECTED DURING INSPECTION), MICROWAVE AT ALLEY, HOT TEA PITCHERS IN THE ALLEY, INTERIOR OF THE ICE MACHINE.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the OUTSIDE OF THE ICE TEA MACHINE AT WAIT STATION, THE TOP AND BURNERS OF THE 4 BURNER STOVE TOP, THE 3 TIER CART, BOTTOM SHELF OF THE PREP TABLE OPPOSITE THE WIC, AND BOTTOM SHELF OF PREP TABLE IN PIZZA STATION. HAVE 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.
• 1960 - TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Clean UTENSILS IN THE ALLEY AND TABLEWARE THROUGHOUT FACILTY were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2030 - Storage of soiled utensils was adjacent to clean utensils at the WAREWASHING AREA AND LIDS STORED IN BOX ON STORAGE RACK.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the BAR 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 EQUIPMENT preventing its use.
• 2720 - Corrected During Inspection 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 BAR AREA AND ALLEY.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the BAR AREA AND ALLEY.
  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
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - FLOOR TILES IN DISHMACHINE AREA AND AROUND MOP SINK ARE not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Physical structure THROUGHOUT FACILITY noted in need of cleaning - TO INCLUDE ALL FLOORS (ESPECIALLY UNDER EQUIPMENT AND AT FLOOR/WALL JUNCTURES), WALLS, CEILINGS, EXHAUST VENTS,AND LIGHT FIXTURE COVERS
  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.
• 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.
• 3240 - Handwashing facilities are unclean and not maintained - AT BAR AREA, ALLEY AND EMPLOYEES' RESTROOMS.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3270 - Methods are not being used to control pests OBSERVED SEVERAL FRUIT FLIES NEAR CLEAN UTENSILS STORED NEXT TO SODA LINES.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Corrected During Inspection Critical Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED CONTAINER OF LYSOL STORED ON COUNTER ACROSS FROM SALAD REACH IN COOLER.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 QUATANARY AMMONIUM SANITIZER MEASURED AT GREATER THAN 400 PPM.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

October 03, 2005 (Complaint)

July 27, 2005 (Complaint)

July 26, 2005 (Complaint)

April 20, 2005 (Critical Procedures)

• 0820 - Corrected During Inspection Critical HH pork chops 124'F and chili 133'F, hot holding at improper temperatures.
  Discard the pork chops and chili and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Critical CORRECTED DURING INSPECTION Baked ziti 133'F - hot holding at improper temperatures.
  Rapidly reheat the baked ziti to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Critical CORRECTED DURING INSPECTION CH ribs 53'F - cold holding at improper temperatures.
  Discard the ribs and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical CH cooked noodles 54'F, cole slaw on buffet line 48'F and salad prep ham 45'F - cold holding at improper temperatures.
  Relocate cooked noodles, cole slaw and ham to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

February 09, 2004 (Follow-up)

• 0820 - Critical Repeat Eggs (78F ) next to grill cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. EGGS DISCARDED
• 1960 - Repeat Insert pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

January 30, 2004 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the wait station.
  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
• 1800 - The nonfood contact surface of the toaster, juice machine and soda machine, 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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: soda machine nozzles
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3220 - Mops and brooms 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.
• 0470 - Unwrapped or uncovered food in the walk in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 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.
• 0610 - Food stored on the floor. Observed eggs on floor of WIC
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1580 - Repeat The cutting board(s) throughout are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1960 - Repeat Pans, plates and bowls were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: waffle irons in dry storage room.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 3170 - Wall panel in hallway is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0380 - Critical Observed can with severe dent in storage.
  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.
• 0800 - Critical Repeat Fried chicken(68 F) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 - Critical Ham, cheese, chicken, batter, shell eggs, egg mix, cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Food relocated during evaluation.
• 0820 - Critical Soup hot holding at improper temperaatures. Observed chicken soup at 125 F and vegetable soup at 138 F. Soup removed to reheat during evaluation.
  Rapidly reheat food to 165 F and hold at 140 F or above.

January 22, 2003 (Routine)

• 3150 - observed no separate location for damaged cans
  create location for damaged cans and packages
• 3180 - Observed floor wall juncture in dry storage to be in need of cleaning, observed floor of walk in freezer to be in need of cleaning
  increase cleaning frequency to prevent accumulation of soil and debris
• 0800 - Critical Observed pasta cooling in walkin cooler in a large container
  break pasta down into smaller containers (corrected)
• 1960 - observed equipment stacked while wet
  allow equipment to air dry before stacking
• 0570 - observed wiping cloths in bucket with no detectable sanitizer
  change wiping cloth soaking solution to proper ppms of sanitizer
• 1780 - Critical observed waffle iron to be in need of more frequent cleaning, observed mildew buildup in ice machine
  clean between periods of use
• 1580 - observed cutting boards to be heavily scored and stained
  replace or resurface cutting boards throughout