February 14, 2009 (Critical Procedures)

April 15, 2008 (Critical Procedures)

February 10, 2008 (Routine)

• 4-903.11(A) - Corrected During Inspection Observed a box of straws on the floor in the dry storage.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. The box was evalated during inspection.
• 4-904.11(A) - Corrected During Inspection Plastic spoons were found handled, displayed or dispensed in a bowl with the utensils facing different directions.
  The single services items shall be dispensed to prevent contamination of the mouth parts.

May 10, 2007 (Complaint)

January 03, 2007 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths. Observed wiping clothes not in solution.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

January 03, 2007 (Complaint)

May 26, 2006 (Routine)

• 3-501.16A - Critical Chili topping observed at 129F dispensed from machine.
  Ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. BEING CORRECTED.
• 4-904.11A - Some single use take out containers at booths and in strorage on ground floor were stored uncovered or less than 6 inches off of floor.
  Store take out trays, containers and cups with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-301.11 - Soap was not provided at all the hand washing stations where food is prepared.
  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.
• 6-301.12B - Observed some food boths without o provision for hand drying at the handwashing stations where staff prepare and sell foods.
  Hand drying devices such as a continuous towel system that supplies the user with a clean towel shall be provided to encourage proper hand drying by food handlers.
• 6-501.114A - Facility is storing unnecessary items [in dry storage room] 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.

November 18, 2005 (Routine)

• 3-101.11 - Critical Dairy ice cream mix was expired. Juice mix at maui maui sale center has no expiration date and prep date is 2003 in some cases.
  Discard product.
• 4-501.11A - Repeat Ice cream freezer for dot ice cream has a broken lid and insulation is exposed.
  Repace lid so that insulation does not accidentally contaminate ice cream.
• 6-501.111C - Critical Repeat Evidence of fruit fly propogation was seen in the moist towels stored outside sanitizer.
  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. Work with contractor with as many means as possible to combat pests.
• 6-501.111D - Repeat Flies were succesfully finding food and harborage due to size of storage areas and wiping cloths that were not laundered.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

November 18, 2005 (Routine)

• 3-101.11 - Critical Dairy ice cream mix was expired. Juice mix at maui maui sale center has no expiration date and prep date is 2003 in some cases.
  Discard product.
• 4-501.11A - Repeat Ice cream freezer for dot ice cream has a broken lid and insulation is exposed.
  Repace lid so that insulation does not accidentally contaminate ice cream.
• 6-501.111C - Critical Repeat Evidence of fruit fly propogation was seen in the moist towels stored outside sanitizer.
  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. Work with contractor with as many means as possible to combat pests.
• 6-501.111D - Repeat Flies were succesfully finding food and harborage due to size of storage areas and wiping cloths that were not laundered.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

June 27, 2005 (Complaint)

• 4-201.11 - The Kenmore refrigerator is home grade and is 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.
• 4-501.11A - Ice machine panel was rusted and damaged.
  Repair the panel to restore a state of condition that allows for proper operation, functioning and maintenance.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: countertops.
  Clean and sanitize these surfaces for food contact.
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 6-501.12A - Repeat Floors, walls and countertops need cleaning.
  All floors, walls, and ceilingsmust 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.

May 03, 2005 (Routine)

• 3-302.11A4 - Critical Uncovered ice cream found in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Dispensing scoops for ice cream improperly stored between use.
  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.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed hot peppers and sauce in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 4-501.11B - Repeat The door gasket of the hobard refrigerator on main floor is loosening from door.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.111C - 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. Consider collaborating with your contractor to increase drain treatments and spray treatments after hours.
• 6-501.111D - Repeat Harborage conditions exist as flies were sighted near drains.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat Cleaning is needed in hard to reach areas of floors.
  All floors 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.
• 6-501.16 - Mops and brooms 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.

December 10, 2004 (Routine)

• 4-301.11 - Imperial freezer was not operating within manufacturers specs [35F].
  Repair or replace this unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 3-501.17A - Critical Burgers found without a use by label.
  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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 6-501.12A - Repeat Floors in storage rooms, shelving units and storage above walk in cooler need cleaning.
  All floors, walls, and ceilings must be cleaned regularly. 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.
• 3-305.12G - Popcorn was stored above the walk in cooler under water lines.
  Relocate food storage to an approved area or shield the lines to intercept potential drips.
• 4-501.11B - Repeat The door gasket of the Hobarty Ref at station 17 is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.11 - Some walls appear as though in need of resurfacing.
  Maintain physical facilities in good repair. Walls should have smooth cleanable surfaces. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-304.12 - Repeat Dispensing utensils for deep fryer found stored above the fryer - which is not a food contact surface.
  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. 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 .
• 5-202.12A - Water from the handwashing sink at men's restroom was measured at a temperature less than 110F.
  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.

May 07, 2004 (Routine)

• 5-205.11B - The handwash station at the one of the food stands was being used as a dump station.
  The handwash facility identified above is to be used for washing hands only. Provide a liquid waste disposal bucket or other equipment and dump waste liquid in designated sinks
• 4-204.112B - Repeat There was no temperature measuring device located in the several cold holding equipment.
  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. CORRECTED DURING INSPECTION.
• 4-602.11E - Surfaces of the soda dispensing nozzles in FOOD SERVICE STATION 12, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of above equipment at any time when contamination may have occurred, at least every time before use and after events, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-501.12A - Repeat The wall and floor behind and under equipment in the following areas was noted in need of cleaning:1. All food service stations2. Main kitchen location downstairs 3. Sub station 12 storage closet
  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.
• 7-202.12A - Critical The chlorine sanitizing solutions are not being used in accordance with law or the manufacturer's use directions. When tested they were reading levels above 200ppm
  The chlorine sanitizing solutions must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. (ENSURE THAT THEY ARE BETWEEN 50ppm and 100ppm). CORRECTED DURING INSPECTION.
• 4-202.16 - Milk crate(s) found used for the following: As storage for food items in the Java coffee refrigerator
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. CORRECTED DURING INSPECTION.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Walk in refrigerator and freezer exterior surfaces, at the base of the doors and inside walls and shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-501.11B - Repeat The door gasket of the walk in freezer downstairs and large white freezer in storage closet #12 was damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-501.111D - Harborage conditions exist in food service and prep areas and in some storage closets. Food debris and grime is accumulating in areas under and behind equipment, creating a perfect haven for all pest currently under treatmen.
  Eliminate harborage conditions by observing corrective action cited under violation: 6-501.12A. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3-501.16A - Critical Observed that sausage served at Red Hot and Blue stand was hot holding at improper temperatures 134F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours. CORRECTED DURING INSPECTION.

February 12, 2003 (Routine)

• 3-304.12 - Two large ice scoops were observed laying directly on the ice machine.
  Place the scoops on a cleaned and sanitized container after each use to protect them from being contaminated.
• 7-201.11A - Critical Containers of different cleaning toxic chemical products are not properly stored to prevent the contamination of equipment, utensils, or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Place all toxic chemical bottles at a central location in each kiosk to prevent contamination.
• 4-601.11A - Critical The interior surfaces of the reach-in and upright refrigerators were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The top of the ice machine is dusty.
  Clean this surface properly and more frequently to prevent build-up of dust.
• 7-102.11 - Critical Repeat Working containers /spray bottles of toxic cleaning chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 4-204.112B - There was no temperature measuring device located in the some of the refrigerated units.
  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.
• 6-501.12A - Repeat The floors in each of the kiosks and in the lower level storage room are in need of cleaning. The floors under cooking equipment and under the soda fountain counters are very soiled.
  All floors, 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.
• 6-501.114A - Repeat 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. Organize supplies in an orderly manner in the storage room.
• 6-301.12A - Repeat Observed that no paper towels were available for hand drying at each of the kiosks.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.