July 28, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Egg Salad amd Barbecue cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2310 - Corrected During Inspection Critical Observed employees using the handwashing station to fill custuomers drink glasses.
  Discontinue to use the handwash station for filling drink glasses. This station must be used in accordance with the manufacturers operating procedures.
• 3340 - Corrected During Inspection Critical Repeat Container of surface cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Container of surface cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 06, 2009 (Routine)

• 0220 - Corrected During Inspection Critical Observed an employee 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.
• 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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) lasagne in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1580 - The cutting boards 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.
• 1770 C - Observed accumulation of food residue on the bottom shelf of the Beverage Air freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Observed accumulation of grime on the door gasket of the Continental freezer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

December 29, 2008 (Critical Procedures)

• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) turkey, tuna salad, and cole slaw in the refrigerator, the food should have been discarded 6 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 14, 2008 (Critical Procedures)

May 07, 2008 (Follow-up)

• 1580 - Repeat The cutting board(s) along the True single-door low-boy refrigerator is heavily scratched, stained 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.
• 1800 - Repeat The nonfood contact surfaces of the exhaust ventilation hood filters have an accumulation of grease and grime.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3300 - Repeat Facility is storing an unused ice cream freezer inside the outdoor refuse enclosure area.
  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.

April 28, 2008 (Routine)

• 0220 - Corrected During Inspection Critical Food employee drinking from an uncovered container in the food preparation area. An open coffee mug was stored on top of a cutting board in the food prep. area of kitchen.
  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.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Two ice cream scoops were observed stored in a container of water at ambient room temperature.
  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.
• 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes, pasta salad, tuna salad, hummus and coconut milk cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - The dipper well at the ice cream freezer was observed in a state of disrepair and damaged.
  Repair the dipper well tto 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 dipper well replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board(s) along the True single-door low-boy refrigerator is heavily scratched, stained 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - exterior of Amana microwave oven- interior of Amana microwave oven- top edge of wall-mounted knife magnet- interior bottom of the glass door reach-in refrigerator- lids of numerous canned goods on metal rack shelving unit in back room (rodent droppings)
  Clean above-cited equipment. Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surfaces of the exhaust ventilation hood filters have an accumulation of grease and grime.
  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 A stack of single service plastic cups were observed unprotected from contamination on a storage rack in the food prep. area.
  Discard contaminated/ soiled plastic cups and store single service items in oiginal protective packaging or inverted in an approved dispenser.
• 3180 - Dirt/ debris observed on floors in the following areas:- behind sheet pan rack, oven & stove- behind the chest freezer- in front of the Beverage Air reach-in freezer
  Clean floors in above-noted areas. 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 Harborage conditions exist in back food storage/food preparation room. Numerous rodent droppings & excreta were observed on lids of canned food items as well as on the exterior of manufacturers' bagged food items stored on metal rack shelving unit in dry storage room. Contents of bagged food goods are accessible to rodents.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3300 - Facility is storing an unused ice cream freezer inside the outdoor refuse enclosure area.
  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.

January 25, 2008 (Critical Procedures)

October 22, 2007 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior & exterior of Amana microwave oven- tabletop beneath the Toastmaster toaster oven- doorfronts of all reach-in refrigeration units- sides of stove, convection oven, & Hobart dishmachine- top of low-boy unit beneath the sandwich grill- interior bottom of the Continental reach-in refrigerator
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surfaces of the right side of the exhaust hood as well as the hood filters have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep. area is being used to thaw a container of raw chicken.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the container of raw chicken preventing its use.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Floors in the following areas are dirty/greasy and noted in need of cleaning:- beneath the stove- beneath the 3-compartment sink- in the mop closet
  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.

July 11, 2007 (Routine)