May 27, 2009 (Routine)

November 17, 2008 (Routine)

May 20, 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.
• 0550 - Dispensing utensils improperly stored between uses (ice scoop)..
  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.

November 27, 2007 (Routine)

• 1770 C - Corrected During Inspection The following non food contact surfaces was observed in need of cleaning: inside ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 1900 - Critical Utensil surface temperature failed to achieve 160F in the hot water mechanical dishwasher when measured by a registering temperature indicator.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

May 23, 2007 (Routine)

November 02, 2006 (Routine)

April 26, 2006 (Routine)

April 20, 2005 (Routine)

October 19, 2004 (Routine)

• 0550 - Handle of ice scoop laying in ice.
  Store ice scoop in ice with the handle above the top of the ice. CORRECTED DURING INSPECTION.
• 3200 - Repeat Intake and exhaust air ducts 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

April 15, 2004 (Routine)

October 22, 2003 (Routine)

• 1770 - The ice machine was observed with a small amount of mold/mildew.
  Clean and sanitize these surfaces for food contact.
• 1800 - The door gaskets of the refrigerator are in need of cleaning.
  Clean gaskets as often as necessary to prevent the build up of mildew/mold.
• 2310 - Critical Observed employee using the handwashing sink to wash a dish.
  A handwash sink may not be used for purposes other than handwashing. DISCUSSED IMPORTANCE OF NOT WASHING DISHES IN HANDWASH SINK WITH PIC.
• 3020 - Soap was not provided at the hand wash sink in the food prep area.
  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. CORRECTED DURING INSPECTION.
• 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. PROVIDED BY HEALTH DEPARTMENT.
• 3200 - Exhaust fan in employee restroom is dusty.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3240 - Handwashing facilities are in need of cleaning.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3180 - Floors in corners and under equipment observed 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.