April 09, 2009 (Routine)

October 06, 2008 (Routine)

• 0070 - Corrected During Inspection Operator did not have food handler's card as required for hot dog unit
  Operator came into office and got food handler's card immediately after inspection.
• 1510 - The person in charge could not provide a tip sensitive food temperature measuring device.
  Obtain at least one tip sensitive (digital) food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - Repeat Operator did not have Cl test strips to measure concentration of santizer water when washing utensils.
  Provide Cl test strips if utensils are washed on cite, Cl concentration is to be between 50 and 100 ppm.

March 28, 2008 (Routine)

• 0180 - Repeat No handwash observed. Hand sanitizers are not satisfactory.
  Provide handwash station or pre-moistened towelettes for hand cleaning.
• 1390 - Only two tubs for utensil wash.
  Provide third tub to wash rinse and sanitize utensils.

May 23, 2007 (Routine)

• 0180 - No hand washing system provided.
  Due to nature of foods being prepared, hand wipes are permissible and must be provided for proper hand washing prior to dawning of gloves.
• 0580 - No plastic gloves.
  Provide
• 0660 - Condiments are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 1180 - No food thermometer present
  Provide a metal stem food thermometer accurate to within 2*F.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.