June 22, 2009 (Routine)

• 0220 - Corrected During Inspection Critical The employees are drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 3170 - Vent hood fillters are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 15, 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.
• 3170 - Lights under the vent hood are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 01, 2008 (Follow-up)

December 28, 2007 (Routine)

December 21, 2007 (Follow-up)

December 20, 2007 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0260 - Corrected During Inspection Critical Used breading (unlabelled) found under shelving unit appeared adulterated.
  The product was discarded. Foods are to be protected from adulteration
• 0610 - Found uncoverd whipped cream in a mixing bowl.
  Protect food from contamination by keeping it covered.
• 0820 2 - Critical Ambient air temperature of the W-in cooler was 42 F. Ham was 44 F, roast beef was 43 F and potatoe was 45 F inside this cooler unit.. Cooler unit appeared not to be keeping adequate temperature of 41 F or lower.
  Service men arrived on-site to address the temperature concern.
• 0830 - Critical The prepared ready-to-eat (RTE) foods such as ham held inside the W-in cooler and other cooler units were 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.
• 1060 - Newspaper and cardboard were being used to line waffle trays and shelves respectively. Also found unsealed wood shelving unit by mop sink.These non-food contact surfaces are not corrosion resistant, non-absorbent, and/or smooth.
  Non-food contact surfaces/equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and non-absorbent and in the case of the wood shelving unit, seal the wood for cleanability.
• 1450 - The Make unit had salad dressing and cut tomatoe were sitting at 47 F and 55 F respectively. The cooler unit appeared to be not operating at proper temperature.
  The tomatoe was discarded and the repair men arrived on-site to fix the unit.
• 1570 - Rusty metal shelving racks were found inside the two Glenco cooler units.
  Remove the rust from the metal shelves to allow them to be easily cleaned or replace them.
• 1570 - Many unused or non-functioning equipment (chairs in the kitchen, the orange juice dispenser, pizza oven and storage room items) were found on the premises that should be removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - The door gasket of the Glenco (right ) cooler unit was torn.
  Repair or replace the cooler door gasket in accordance with the manufacturer's specifications.
• 1570 - The can opener blade is rusted and while the holder was soiled and required cleaning.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - Repeat Filters in the overhead canopy were either broken or missing.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1750 - Single-service (styrofoam cups) and single-use( fruit salad buckets, egg crates and aluminum pie plates) items were observed reused for the storage of foods and contact with flat grill.
  Discontinue the reuse of single-use containers for food related items. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, mildew, food residue or other debris on the following nonfood-food contact surfaces: Interior surfaces of the Alto-shaam (slow cooker);Deep fryer; Gasket of G.E. refrigerator; Sink by waffle irons;Can opener holder; and interior of both Glenco cooler units.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Corrected During Inspection Critical Mildew was formed on the inside surface of the ice bin
  Clean ice bin
• 2350 ii - The following plumbing fixtures were either defective or broken: uncapped plumbing lines near hand sink; broken faucets at several sinks including inside mop sink, 3 compartment sink and sink across from W-in cooler; Leaking drains at 3 compartment sink and under Beverage/Service Area counter. Hot water line leak at line to the sink located by waffle irons in kitchen.
  Plumbing systems and components shall be maintained in good repair.
• 2790 - The indoor ceiling material located throughout the food premise did not meet the standard of: 1. smooth, durable and easily cleanable 2. non-absorbent
  Refinish or replace the indoor ceiling tiles so the ceiling is: 1. smooth, durable and easily cleanable 2. non-absorbent
• 2930 - The back exit door of the food establishment had a gap underneath it and did not provide protection against the entry of rodents.
  Protect the food establishment against the entry of rodents by filling the gap along floor (a weather-stripping material can be used). Rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3100 - Corrected During Inspection Personal clothing was found sitting on a rack of clean glasses.
  Personal clothing is to be kept in designated areas away from food and equipment
• 3170 - Repeat Throughout the premises (rest rooms,areas behind sinks, kitchen area and dry storage room) there were damaged walls and ceilings.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Several ceiling tiles were stained and should be replaced. Mildew was found on the exterior walls of the W-in cooler. The air vent cover in the rest rooms were dirty and should be cleaned. The flooring underneath the shelving in the Beverage/Service Area was slime covered and should be cleaned.
  All floors, walls, vent covers 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.
• 3460 - Corrected During Inspection Critical Medicines for the foodhandler was located beside food items on the kitchen counter.
  Relocate medicines to a designated area for personal belongings away from food for the public.

January 22, 2007 (Follow-up)

January 19, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the make unit and the thermometer in the glass front cooler was broken.
  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 - Repeat Mechanically vented hood filters have gaps in between them.
  Repair or replace hood filters to eliminate gaps between filters.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 145 °F.
  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.
• 3080 - Several lights out in the vent hood.
  Replace bulbs to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat The kitchen ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 23, 2006 (Routine)

• 0470 A 4 - Repeat Observed cooked, sliced potatos and roast beef stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0610 - A pot of cooked, sliced potatos and a box of tea and mayonaise were observed stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat Mechanically vented hood filters have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Spray nozzle in dish area was observed with duct tape on it this condition prevents necessary maintenance and easy cleaning.
  Repair the spray nozzle 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 spray nozzle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The can opener blade was observed soiled to sight and touch.
  Clean and sanitize this surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: floor of WI freezer, bottom of salad make and inside of both Glenco refrigerators.
  Maintain nonfood-contact surfaces of equipment clean.
• 2930 - Corrected During Inspection Back door of the food establishment is open, is not protected against entry of insects and rodents.
  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.
• 3170 - Repeat Kitchen ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following areas of the kitchen are in need of cleaning: floor under equipment, floor in dish area, walls throughout the kitchen
  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.

December 21, 2005 (Routine)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: beef.
  Store food in packages, covered containers, or wrappings.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1570 - Repeat The door gasket of the walk in refrigerator and freezer is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1730 - rinse gauge not reading correct temp..
  Repair.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Repeat ceiling kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat floor dry storage 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.
• 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. unused ice machine and other equipment.
  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.

August 24, 2005 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: ham, turkey in refrigerators.
  Store food in packages, covered containers, or wrappings.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - Repeat There was no temperature measuring device located in the starmetal refrigerator.
  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 - Repeat hood filters@ was observed in a state of disrepair and damaged.
  Repair the ice machine 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knifes at knife rack.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves,stoves top of ovens. tables in kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The (cavity, door seal) 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. cups dry storage area. spoons knifes kitchen. plastic
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Critical the 3 compartment sink is not in working condiction. One sink does not hold water.. The two compartment sinks in kitchen plujmbing dones to work to them.
  Plumbing systems and components shall be maintained in good repair.
• 2790 - The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2810 - Ceiling in kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2890 - Light bulb in walk in not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen handsink and toilet room.
  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
• 3080 - Less than 10 foot candles of light was noted in the walk in.
  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.
• 3170 - Repeat ceiling in kitchen and bathroom are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - walls in bathroom and at dishwasher 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

April 22, 2005 (Routine)

• 0260 - Critical Repeat The strawberries is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 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.
• 1570 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - ice machine was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the refrigerators, ice machine 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 refrigterators replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - sinks are disrepair and damaged.
  Repair the ice machine 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in refrigerators shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the hood 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 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Repeat ceiling storage and kitchen area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - ceiling and floor in kitchen area 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.
• 3330 - Critical Working containers of cleaning fluids 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.

December 08, 2004 (Critical Procedures)

• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2000 - Clean spoons were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Single service items observed unprotected from contamination. cups
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3240 - hand sink has plumbing leak
  repair
• 3170 - ceiling tiles is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3180 - bathrooms in the kkitchen 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.
• 1570 - The door gasket of the walk in and reach in refrigerators are in need of repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 0470 - Critical Unwrapped or uncovered food in the walk in chicken, roast beef.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0260 - Critical mold on pepper corrected during inspection
  Ensure food is safe and unadulterated.
• 1320 - There was no temperature measuring device located in the star metal reach in refrigerator.
  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.

March 09, 2004 (Other)

February 20, 2004 (Follow-up)

January 09, 2004 (Routine)

• 3170 - Several ceiling tiles are water damaged. Floor tile in waitress area is damaged and water is pooling in surrounding area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace ceiling tiles and floor tile.
• 0480 - Unlabeled food containers. (parmesian cheese, cinnamon, batter, breading, etc.)
  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.
• 1060 - The nonfood contact surface of the paper bag, aluminum foil, and newspaper is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove these items from under the waffle maker, the wall, and under utensils.
• 2790 - The indoor ceiling material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Replace with vinyl tiles.
• 3340 - Critical Containers of 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 - Critical Containers of sterno stored with equipment are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sterno must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 1150 - The nonfood contact surface of the milk crates used for storage is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3080 - Light out under hood. Light out in storage area.
  Replace lights.
• 0830 - Critical Repeat 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.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food 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.
• 0450 - Critical Cup being used for scoop in parmesian cheese and cinnamon. CORRECTED.
  Provide a scoop with a handle.
• 1570 - Chest freezer doors held together with duct tape was observed in a condition that prevents necessary maintenance and easy cleaning. Unused equipment located in facility.
  Repair the chest freezer doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.Remove any unused equipment from premises.
• 0820 - Critical Pancake batter and french toast mix cold holding at improper temperatures. (49 F) CORRECTED.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 - The following were noted in need of cleaning: shelving in walk-in, sides and behind grill, underneath fryers, dishwashing tables, ovens, 3-compartment sink.
  Clean thoroughly and regularly.
• 2000 - Equipment was found stored on the floor. (fryers bins in storage area, oven racks) Tableware found stored without handles up.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Store tableware and single-service items with handles up.
• 3180 - Floors are noted in need of cleaning throughout the entire kitchen and storage area. Floor in walk-in needs to be cleaned thoroughly. Ceiling tiles found dirty.
  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.

June 12, 2003 (Routine)

• 1580 - The cutting board(s) along the @LOCATION@ 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.
• 1790 - The (cavity, door seal) 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 - PLate/bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3340 - Critical Chemical bottle sitting on drainboard of 3X sink.
  Remove chemical bottle.
• 2310 - Critical The handwashing facility located at the @LOCATION@ 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 @EQUIPMENT@ preventing its use.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ had 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.
• 1570 - Can opener balde was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the @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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3490 - @ @ stored in such a way that they could contaminate @Equipment@ in the @Location@
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 2810 - Wall or wall covering in @LOCATION@ is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 0470 - Unwrapped or uncovered food in the @LOCATION@.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.

January 30, 2003 (Routine)