August 27, 2009 (Routine)

• 2910 - Fly strip hanging over bake table.
  Move strip to location away from food prep/storage.
• 2000 C - Take out containers not protected from contamination on storage shelf.
  Corrected by inverting containers.
• 1570 - Gaskets on 2 door freezer are split. Caulk on prep table is not smooth and easily cleanable.
  Replace them. Replace/remove caulk.
• 1770 C - Storage shelves not clean. Dish rack is not clean.
  Clean shelves. Clean (or replace) it.
• 3080 - Light intensity 20 foot candles at prep surface/slicers.
  Correct by using all the bulbs the fixture will accommodate (4 bulbs).
• 2890 - Light shield missing.
  Replace shield.

May 28, 2009 (Risk Factor Assessment)

February 23, 2009 (Risk Factor Assessment)

November 14, 2008 (Risk Factor Assessment)

August 01, 2008 (Routine)

• 1770 A - Corrected During Inspection Critical French fry potato cutter not clean.
  Corrected by cleaning.
• 3080 - Light intensity under hood is<50 foot candles.
  Correct by increasing light intensity.

January 16, 2008 (Critical Procedures)

October 17, 2007 (Follow-up)

• 1060 - Repeat 10/17/07-caulk in prep refrigerator is not smooth and easily cleanable.
  10/17/07-replace uneven caulk on seam on prep refrigerator.
• 1060 - Repeat Caulk in prep refrigerator is not smooth and easily cleanable.
  Replace it.

October 15, 2007 (Routine)

• 0830 - Corrected During Inspection Critical Date labels on deli meats were x:30, etc. employer said x=10. 10-30 is >7 days past today, the day meats were cut.
  Corrected by labeling deli meats with 10/22 expiration date.
• 1060 - Caulk in prep refrigerator is not smooth and easily cleanable.
  Replace it.
• 1770 A - Corrected During Inspection Critical Fry cutter not clean.
  Corrected by cleaning it.
• 3080 - Light intensity in prep area is 15 foot candles.
  Increase light intensity to 50 foot candles by replacing bulbs that aren't working.
• 3320 - Corrected During Inspection Critical Spray bottle not labeled with contents name.
  Corrected by labeling spray bottle.

July 12, 2007 (Critical Procedures)

• 0220 - Critical Open drink cup over steam table.
  Correct by using only covered cup with straw for employee beverages consumed in work areas. Avoid had to mouth contact.
• 0830 - Critical Packages of repackaged deli meat are not date labeled. Containers of potato salad, etc. are not date labeled.
  Corrected by dating containers. Date labels are required on PHF prepared or if commercially prepared (deli meat) opened and held for >24 hours in refrigerator. Expiration date is 7 days after prep or opening container.

March 08, 2007 (Critical Procedures)

November 29, 2006 (Critical Procedures)

September 08, 2006 (Routine)

• 1550 - All shelving is to be installed minimum of 6" off floor.
  Raise all shelving to this height.
• 1770 A - Corrected During Inspection Critical Found slicer with food residue.
  Clean and sanitize.
• 3180 - Found floors in need of cleaning under shelving.
  Raise shelving off floor and clean floor.

April 07, 2006 (Critical Procedures)

January 20, 2006 (Critical Procedures)

August 05, 2005 (Routine)

• 2250 - Sink blocked.
  Make sink available.
• 3180 - Grease on floor under stove.
  Clean.

July 25, 2005 (Critical Procedures)

May 02, 2005 (Critical Procedures)

February 25, 2005 (Critical Procedures)

October 20, 2004 (Follow-up)

October 06, 2004 (Routine)

• 0820 - Critical Chicken and potato salad in prep refrig 58 and 51 degrees. Refrig 48 degrees.
  Pull meats and put into walk in. Repair unit.
• 1900 - Critical Temp test strip did not change color after being put on plate and running thru dishmachine.
  Manual wash and sanitize until machine fixed.
• 0220 - Critical Open drink cups found in cook area.
  Must have lid & straw. Drinks discarded.
• 1770 A - Critical Slicer had old food particles on it. Slime found in ice machine.
  Clean and sanitize.
• 2540 - Critical Mop water discarded in storm sewer.
  Stop immediately and use mop sink or toilet.
• 1520 - Thermometers could not be found in refrig units.
  Provide.
• 0810 - Container of just cooked rice on prep table cooling before putting into walk in cooler. Container had lid on it and rice at least 4 inches deep.
  Use proper methods such as shallow pans to cool rapidly.
• 1570 - Plastic (lexan) lids cracked and broken.
  Discard.
• 0610 - Racks of bread stored outside.
  Store inside.
• 2000 - Single use containers stored outside.
  Store inside.
• 3170 - Walls around handsink and slicer damaged.
  Repair.
• 3180 - Walls behind stove spice rack and slicer dirty. Dust on ceiling over 3 compartment sink.
  Clean.

June 18, 2004 (Follow-up)

June 17, 2004 (Critical Procedures)

• 0270 - Critical Tuna salad/chicken spread with no "use by" date.
  Provide label and date. Corrected.
• 0700 - Critical Meat sauce on steam table at 135 degrees. Meat sauce, etc. not being reheated properly.
  Rapidly reheat to 165 degrees. Corrected.
• 0470 - Critical RTE meats (wrapped) stored on packages with raw ground beef. Beef in container stored over potatoes.
  Store raw meats in correct sequence and location.
• 0160 - Critical Handsink not accessible in dishwash area.
  Move all items that are obstructing sink.
• 1890 - Critical Mold in ice maker.
  Clean.
• 1890 - Critical Dishmachine would not turn test tape after 6 cycles. Final rinse temp is too high.
  Call dishmachine repair company. Use sanitizer rinse after washing.
• 3340 - Critical Bottles of detergent stored over and adjacent to potatoes. Spray cleaner next to utensils.
  Move. Corrected.

October 31, 2003 (Follow-up)

October 22, 2003 (Routine)

• 0220 - Critical Employee consumed beverage from open cup in prep area & did not wash hands before returning to food prep.
  Corrected by removing drink & advising employee to wash hands. Beverages consumed in prep are must be in covered cup with straw & consumed in manner to prevent contamination of hands.
• 1900 - Critical Final rinse of dishwasher does not heat dish to 160 degrees.
  Manager call technician for service & will advise employees to hand sanitize dishes washed in dishwasher.
• 1800 - Fan & shelf have dust accumulation.
  Clean as often as necessary to prevent dust build up.

June 13, 2003 (Critical Procedures)

• 0220 - Critical Open beverage containers in cook/prep area.
  Use closed container with straw. Corrected.
• 1890 - Critical Mold in sandwich make table refrigerator.
  Remove mold, set up cleaning schedule for unit.

February 12, 2003 (Critical Procedures)