July 21, 2009 (Routine)

• 1720 - A sanitizer test kit is not available to used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the Kitchen (no habon en el lavabo de manos)
  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.

April 06, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Rice, Beans and Salsa cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces Hood of kitchen
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of rust residue or other debris on the following nonfood-food contact surfaces: stainless steal.
  Maintain nonfood-contact surfaces of equipment clean.

January 08, 2009 (Routine)

October 03, 2008 (Routine)

• 1170 - Grease extraction filters in the hood system are not easily removable. (Extractor de humo necesita mantenimiento profesional nesecita calcomania en la campana para comprovar el servicio )
  Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
• 1320 - There was no temperature measuring device located in the three refrigerator's units. (Unidades para tomar temperatura de refrigeracion no se encuentran en tres de los refrigeradores)
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Microwave was observed in a state of disrepair and damaged.(horno de micro-onda) tiene el plata de cocinar quebrado)
  Repair the Microwave 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 Microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

June 09, 2008 (Routine)

• 0470 A 4 - Corrected During Inspection Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Beef cover with a none commercial plastic bag
  Store food in packages, covered containers, or wrappings.
• 0820 A 2 - Corrected During Inspection Critical Dice tomatoes cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2660 - Corrected During Inspection Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2890 - Repeat Light bulb in Kitchen not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Back wall of Man's Bathroom is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 06, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Cooking tongs observed hanging on soiled trash can.
  Store all utensils in a clean dry area.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) beef in the refrigerator, the food should have been discarded seven 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.
• 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surface of the pots, pans, and utensils.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1570 - Rusty prep tables were observed in the kitchen.
  Repair or replace the rusty tables.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood system.
  Clean and maintain cleanness of the exhaust hood system.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2890 - Light shields were observed cracked.
  Repair or replace cracked light shielding.
• 3080 - Less than 10 foot candles (FC) of light was noted in the walk-in refrigerator. (5 FC)
  Provide at least 10 foot candles (FC) at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Floors, walls, and ceilings, throughout the facility, were 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.
• 3280 - Dead insects were found on the premises
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 3300 - Premises has accumulation of clutter and standing water, outside back of kitchen.r
  Maintain the premise free of clutter and standing water.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are 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.

December 28, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw eggs and raw meats were observed stored above Ready To Eat (RTE) foods. (Fresh produces.)
  Store raw eggs and meats below RTE foods to avoid cross contamination.
• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) rice, beans, beef, and pork in the refrigeration unit are 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (O Parts Per Million PPM)
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards, flatware,pans, serving, and prep utensils.
  Clean and maintain cleanness of equipment.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was observed blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 3270 - Corrected During Inspection Repeat Live roaches observed in the dry storage area.
  Continue to treat for insects activity by certified applicator..
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are 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.

July 21, 2007 (Critical Procedures)

• 0830 - Corrected During Inspection Critical Repeat 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.
• 3320 - Corrected During Inspection Critical Original containers of cleaning chemicals does not have a legible manufacturer label
  Provide manufacturer's label on containers of cleaning chemicals that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 13, 2007 (Routine)

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food throughout the facility.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Repeat Unlabeled food containers throughout the facility.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0560 - Towels in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0610 - Utensils stored at 3 vat sink which is a commonly wet location.
  Protect food from contamination by storing the food in a clean and dry location.
• 0790 - Corrected During Inspection Improper methods used to thaw meat, by sitting in container on shelf.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Tomatoes & eggs cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Corrected During Inspection Critical Repeat None of the prepared ready-to-eat (RTE) foods in the refrigeration units are 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 or within 4 calendar days if held at 45F. 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.
• 0960 2 - The food contact surface of the plastic carry-out bags is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the plastic bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1460 - Repeat Employees are using a 3-compartment sink for warewashing in a manner that does not conform to the approval conditions that were previously established.
  Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the door gaskets on the lowboy reach in refrigerator has accumulations of grime and debris.
  Clean the door gaskets at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1800 - Exhaust filters has accumulation of grime and grease buildup.
  Clean the exhaust filters at a frequency necessary to preclude accumulation of grease & grime that become encrusted or attract insects and rodents.
• 1800 - The shelving at 3 vat sink & underneath microwave has accumulation of food debris and food spillage.
  Clean the shelving at a frequency necessary to preclude accumulation of food spillage and food residue.
• 2000 - Clean plates were observed stored with the food-contact surface facing upward on a shelf unprotected from contamination.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2650 - Corrected During Inspection Repeat There is no refuse container at the area immediately adjacent to the food prep area hand sink.
  Provide a refuse container for the disposal of paper towels at the food prep area hand sink.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory 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.
• 3180 - Ceiling tiles and floor behind equipment was noted 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.
• 3270 - Critical Repeat 2 roaches observed in food prep area on the wall.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Corrected During Inspection Critical Containers of AJAX & dishwashing liquid are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of AJAX & dishwashing liquid must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 10, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods( raw eggs) stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) meats 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 or within 4 calendar days if held at 45F. 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.
• 1100 - Corrected During Inspection The food contact surface of the cookware, pans, pots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cookware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees F)is not located in theTrue refrigerator and beverage- air refrigerator.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1580 - The cutting board(s) along the food preparation area 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 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:interior surfaces of cookware, oven mittens.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of theexterior of gas stove has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2650 - Corrected During Inspection There is no refuse container at the handsink in the food preparation area.
  Increase the number of approved refuse containers in the food preparation area to prevent the accumulation of debris.

March 16, 2006 (Follow-up)

• 0480 - Corrected During Inspection Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0830 - Corrected During Inspection Critical Repeat 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 or within 4 calendar days if held at 45F. 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.
• 1460 - Repeat Employees are using a3-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established.
  Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
• 3270 - Repeat Premises are not being routinely inspected for evidence of pests
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Pest control will come twice a month as scheduled.

March 05, 2006 (Follow-up)

• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0960 1 - Critical Repeat The food contact surface of the carryout bags; milk crates; bowl; soda racks; plastic shoe containers is not safe.
  Repair or replace the above named equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1460 - Repeat Employees are using a 3-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established.
  Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
• 1750 - Repeat Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ; cutting board;
  Clean and sanitize these surfaces for food contact.
• 2600 - Repeat The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 3170 - Repeat Floors & walls throughout facility is not maintained in good repair with holes, cracked & missing tiles; air vent in refrigeration area is missing screen
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Critical Repeat Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

March 02, 2006 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0470 - Critical Unwrapped or uncovered food throughtout the facility.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0620 - Food contact equipment not seperated by barrer at hand sink to prevent contaminations Equipment stored under other sources of contamination.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit & freezer 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 or within 4 calendar days if held at 45F. 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.
• 0940 - Corrected During Inspection Critical Unsafe fish stored in cabinet has not been discarded or rendered unusable.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 0960 1 - Critical The food contact surface of the carryout bags; milk crates; bowl; soda racks; plastic shoe containers is not safe.
  Repair or replace the above named equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1070 - Observed use of aluminum foil as a shelving liner
  Discontinue use of the aluminum foil
• 1460 - Employees are using a 3-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established.
  Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
• 1550 - Repeat The hand sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Thermometer on Central reach in refrigerator, pots, & pans was observed in a state of disrepair aequipment
  Repair the above named 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 above named equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1750 - Repeat Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Grills, stove; exhaust filters; cutting board; plastic containers; utensils
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the shelving in dry storage & above 3 compartment sink has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service items, carryout containers, paper plates were observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2650 - There is no refuse container at the area immediately adjacent to the food prep hand sink.
  Provide a refuse container for the disposal of paper towels at the food prep hand sink.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - Repeat Floors, walls & ceiling throughout facility is not maintained in good repair with holes, cracked & missing tiles; air vent in refrigeration area is missing screen
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors, walls, & ceiling throughout facility was noted 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.
• 3270 - Critical Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 3340 - Critical Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

July 13, 2005 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0690 - Flour is not protect from contamination.
  Protect food from miscellaneous sources of contamination.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food 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 or within 4 calendar days if held at 45F. 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.
• 1060 - The nonfood contact surfaces of the Hussman refrigerator and storage shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1550 - The handsink and 3 compartment sink are not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1580 - The cutting board(s) in the kitchen 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.
• 1750 - Manufacturer containers were observed reused for the storage of food
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The nonfood contact surfaces of the Roper refrigerator and Kenmore freezer have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide sanitizing solution at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2810 - Ceiling in kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3170 - The wall in the male restroom is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The wall in the kitchen noted 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.