June 04, 2009 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor of the WI cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1080 - The food scoops are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 3270 - 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.

December 08, 2008 (Routine)

• 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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) egg rolls 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.
• 1730 - The make table refrigerator was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard, replace or repair the refrigerator to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.

April 18, 2008 (Follow-up)

• 0820 A 2 - Critical Repeat Found the Walk-in cooler at temperatures between 46- 50 F with raw meats @ 45 - 46 F. Found garlic in oil sitting on the cook line counter at room temperature.
  For the Walk-in cooler, lower temperature of unit so that potentially hazardous foods can be kept at internal temperatures of 41 F or lower. For the garlic in oil, keep garlic in oil @ 41 F or lower (use ice bath) OR have garlic in oil on time as a public heath control policy( if not used up within 4 hours, the food product must be discarded).
• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the @ is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1750 - Repeat Found single-service and single-use articles being reused to store foods.
  Single-service and single-use articles are not to be reused to store foods.
• 1770 C - Repeat Found inside of mop sink very dirty and in need of cleaning.
  Clean mop sink.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Provide a lid to cover the refuse container for the disposal of feminine napkins in the ladies room stall.

April 11, 2008 (Routine)

• 0820 A 2 - Critical Found the Walk-in cooler at temperatures between 46- 50 F with raw meats @ 45 - 46 F. Found garlic in oil sitting on the cook line counter at room temperature.
  For the Walk-in cooler, lower temperature of unit so that potentially hazardous foods can be kept at internal temperatures of 41 F or lower. For the garlic in oil, keep garlic in oil @ 41 F or lower (use ice bath) OR have garlic in oil on time as a public heath control policy( if not used up within 4 hours, the food product must be discarded).
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the @ is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1750 - Found single-service and single-use articles being reused to store foods.
  Single-service and single-use articles are not to be reused to store foods.
• 1770 C - Found inside of mop sink very dirty and in need of cleaning.
  Clean mop sink.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Provide a lid to cover the refuse container for the disposal of feminine napkins in the ladies room stall.

December 28, 2007 (Routine)

• 0220 - Critical Employees are drinking from cups with no lid and eating in the food preparation area.
  Employees may only drink in food prep area if cup has a lid. No eating in food prep area.
• 0470 A 4 - Observed food stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the floor in walk-in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6 inch legs or casters.
• 0790 - Corrected During Inspection Repeat Raw chicken observed thawing in 3-compartment sink submerged under water with no water flow.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
• 1770 A - Critical Observed black mold in ice machine.
  Clean and sanitize these surfaces for food contact.
• 2660 - There is no lid to the trashcan in the womens restroom.
  Provide a lid to the trashcan in the womens restroom for proper disposal of sanitary napkins.

February 05, 2007 (Routine)

• 0380 - Corrected During Inspection Critical A can on the shelf was observed with a dent on the corner.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0610 - Food stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2190 - The hot water appears to be turned off at the handsink.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

October 31, 2006 (Routine)

• 0550 - Repeat Dry product scoops stored with handles in product.
  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.
• 0790 - Corrected During Inspection Repeat Improper methods used to thaw chicken.
  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
• 2310 - Corrected During Inspection Critical The handwashing facility located by the 3-compartment sink is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the stack of buckets preventing its use.
• 2930 - Front door open.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at restrooms used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

July 07, 2006 (Follow-up)

• 0450 C - Corrected During Inspection Repeat Bowl 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.
• 0820 - Corrected During Inspection Critical Raw meats cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

July 05, 2006 (Routine)

• 0450 C - 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.
• 0550 - Dispensing utensils improperly stored between uses, handles of scoops in product.
  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.
• 0790 - Improper methods used to thaw chicken.
  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
• 1580 - Repeat The cutting board(s) along the make unit 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. New cutting boards purchased but not yet installed.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator handles.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Less than 10 foot candles of light was noted in the walk in.
  Replace bulb to provide at least 10 foot candles 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.

August 31, 2005 (Routine)

• 0610 - Raw food stored above cooked/ready to eat foods in the walk in cooler.
  Store raw foods on bottom shelves
• 1580 - Repeat The cutting board along the prep. cooler is 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 - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: The shelves in the walk in cooler
  Clean and sanitize these surfaces for food contact.
• 3170 - The hand sink hot water faucet in the ware washing area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 13, 2005 (Routine)

• 0960 1 - Critical The food contact surface of the foam cooler is not safe.
  Repair or replace the foam cooler with a hard plastic cooler to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - The nonfood contact surface of the wooden shelves are in need of repainting.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - Repeat The cutting board on the sandwich box is 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.
• 3170 - The wall in the men's room behind the sink is not maintained in good repair. Also the wall by the back door is in need of repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The wall behind the fryers is 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.

April 20, 2004 (Routine)

• 2310 - Critical The handwashing facility located by the three compartment sink is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the 5 gal buckets preventing its use.
• 3030 - Repeat No disposable towels were provided at the hand sinks in the kitchen
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 0830 - Critical The prepared ready-to-eat (RTE) egg rolls, chicken, pork, rice 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.
• 2790 - The indoor floor material located at walk in cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Remove the card board from the floor.
• 1800 - The nonfood contact surface of the work tables and the GE cooler 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the GE cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1320 - There was no temperature measuring device located in the sandwich cooler
  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.
• 3180 - Clean the floors under and behind all equipment in the kitchen also clean the wall by n the fryer.
  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.
• 1580 - The cutting board(s) on the sandwich cooler is 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.
• 3170 - Repair/replace the faucet at the three compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 24, 2003 (Routine)

• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.door open
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3030 - No disposable towels were provided a the hand washing lavatory in the hand sink's in the kitchen
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0820 - Critical Repeat sandwich prep. at 45f cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Repeat general tso's chicken, and chicken wigs at 79f cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3170 - card board on the floor of the walk in cooler.
  Remove the card board from the floor of the walk in..

September 25, 2003 (Critical Procedures)