January 23, 2009 (Routine)

July 24, 2008 (Routine)

December 14, 2007 (Routine)

• 0270 - Corrected During Inspection Critical Home canned food is distributed or offered for sale to the public.
  Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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.
• 1450 - Sandwich prep refrigerator is holding 48-50F. Unit must hold foods at 41F or below to safely to meet the food storage demands of the establishment.
  Repair/replace refrigerator to maintain food items at 41F. Improper food storage temperatures are a major contributing factor to foodborne illness.

March 23, 2007 (Follow-up)

November 02, 2006 (Routine)

• 1570 - Condensation problem exists in sandwich prep unit. Standing water in unit represents harborage area for bacteria.
  Contact refrigeration company to repair condensation problem.
• 1570 - Repeat The door gasket of the walkin freezer is damaged and needs replacement or repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. Contact refrigeration company to construct gasket. Ice build up represents a safety hazard to employees and compromises food integrity.
• 3310 - Critical Evidence of a dog was noted in the establishment Evidence of food, water bowl, and toy in baking room.
  Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.

April 07, 2006 (Critical Procedures)

August 26, 2005 (Routine)

• 1570 - The door gasket of the walkin freezer still needs replacement.
  Repair or replace the door gasket with the same foam material that is being used for the walkin refrigerator door. The seal on the door jamb is not air-tight, and is causing an ice build up. This condition does not allow for the walkin door to shut easily.
• 2810 - Floor or floor covering in in front of walkin freezer is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

February 04, 2005 (Routine)

July 28, 2004 (Routine)

• 1750 - Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1450 - Sandwich unit was overstocked and may not be sufficient in capacity to meet the food storage demands of the establishment.
  Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Monitor refrigeration to insure it is capable of holding foods at 41F.

February 19, 2004 (Routine)

• 0820 - Critical Various foods hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0550 - Dispensing utensils improperly stored between.
  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.
• 1570 - Repeat "Buffet Range" was observed in a condition that prevents necessary maintenance and easy cleaning.Gasket still needs replacement/construction on walk-in freezer.
  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.

September 25, 2003 (Routine)

• 2810 - Floor or floor covering in various areas throughout kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 1570 - The door gasket of the walkin freezer is damaged. Condensation problem in sandwich prep refrigerator, need to repair clogged drain line.
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications. This could help minimize the problem of ice build up around the door.