September 15, 2009 (Routine)

• 3180 - Left hand corner floor area next to the kitchen oven 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

May 12, 2009 (Critical Procedures)

February 03, 2009 (Routine)

November 03, 2008 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Repeat Sliced turkey, ham, tuna salad, egg salad cold, cooked turkey holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cooked turkey 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.
• 0840 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chicken salad, chili, brunswick stew was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: coca-cola soft drink dispenser ice chute.
  Clean and sanitize these surfaces for food contact.

July 16, 2008 (Routine)

• 0550 - Corrected During Inspection Ice scoop improperly stored between uses.
  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 135F.
• 0820 A 1 - Corrected During Inspection Critical stuffed peppers, shepherd's pie hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Tuna salad, chicken salad, sliced tomatoes cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

April 04, 2008 (Routine)

• 0610 - Corrected During Inspection Cooking oil stored on the floor .
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical Tuna salad, chicken salad, egg salad, sliced tomatoes cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) meat for shepherd's pie and egg salad was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.

January 10, 2008 (Critical Procedures)

October 04, 2007 (Routine)

• 0260 - Corrected During Inspection Critical The barbecue dated 9/19/07in the Black Kenmore refrigerator/freezer is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0820 - Corrected During Inspection Critical Repeat Barbecue, sliced tomatoes, turkey, ham, cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1800 - Corrected During Inspection The nonfood contact surface of the door gaskets on the lowboy refrigerator 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 03, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw pork roast stored beside cake and above ready to eat food 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.
• 0480 - Unlabeled food containers in the dry storage area
  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 - Repeat Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0610 - Food stored on the floor of the dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Sliced tomato, egg salad, turkey, tuna salad, chicken salad, ham, cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

March 07, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0830 - Critical The prepared ready-to-eat (RTE) ham, chicken, barbecue 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.
• 1040 - A series of wooden shelves is used as a food contact surface in the dry storage area.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1750 - Single-service items were observed reused .
  Discontinue the reuse of single-use containers for food or other storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1790 - The (cavity) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Repeat Single service items observed unprotected from contamination in the food preparation area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

July 20, 2006 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 B - Corrected During Inspection Critical Observed accumulations of encrusted deposits or other soil on the following food contact surfaces: soda spouts
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2900 - Corrected During Inspection Cooling fan has dust accumulation that contaminates food, food contact surfaces, equipment, or utensils.
  Clean cooling fan so that ist does not cause contamination of food, food contact surfaces, equipment, or utensils.

February 21, 2006 (Critical Procedures)

September 01, 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.
• 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.
• 2810 - Ceiling in food preparation area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.

November 01, 2004 (Routine)

• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  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.
• 1080 - The cardboard liner in refrig. is not designed and constructed to be durable for lining storage shelves.
  Remove this item from the facility and replace with an approved equipment 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.
• 2790 - The indoor floor material located in storage room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent

May 27, 2004 (Routine)

• 2310 - Critical The handwashing facility located at the front counter 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 utensils,containers, etc. preventing its use.
• 3240 - Handwashing facilities not maintained[leaking].
  Keep handwashing facilities maintained to encourage proper handwashing.