September 04, 2009 (Routine)

• 5-205.11 - Critical Repeat The handwashing facility located at the kitchen 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 bread carts preventing its use.
• 3-304.14 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-304.12 - Dispensing utensils improperly stored between.
  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.

April 16, 2009 (Follow-up)

March 30, 2009 (Routine)

• 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Observed can drinks cooling in ice used for making drinks
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-501.16 - Critical ham, cheese, and turkey cold holding at improper temperatures. Approximately 5 punds of ham and turkey and about 10 pounds cheese voluntarily discarded
  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.
• 4-501.18 - Corrected During Inspection The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 4-601.11 - Observed accumulations of grime and debris on the following food and non-food contact surfaces: can opener, potato bin, inside ice machine, inside true freezer, cabinet beside pepsi freezer.
  Clean and sanitize these surfaces for food contact.
• 5-205.11 - Critical The handwashing facility located at the prep room 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 boxes of tomatoes preventing its use.

September 18, 2008 (Routine)

• 4-203.11 - Digital food thermometer without working battery.
  Replace
• 4-602.13 - Soiled side of lemonade stand. Front and side.
  Clean all areas.
• 4-903.11 - Corrected During Inspection Clean plasticwear were not observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-501.14 - Soiledand misplaced h ood filters.
  Clean and place adjoining to each other.

June 24, 2008 (Routine)

• 3-302.12 - Unlabeled white powder.
  Label every powder and liquid when removed from it's original container.
• 3-304.12 - Emploeey used cup to get ice
  Always used scoops to dispence ice.
• 4-201.11 - Corrected During Inspection Melted plastic handle of scaper.
  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.
• 4-602.13 - Slime on deflection plate of ice bin
  Clean.
• 4-903.11 - Corrected During Inspection Sandwich wrappers stored food side up
  Keep upside down until ready to use.

February 19, 2008 (Routine)

• 4-202.15 - Repeat Soiled can opener blade. The can opener blade is not easily removable.
  Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
• 4-903.11 - Single service wrappers and trays stored with the food side up. Forks not stored with the business end protected.
  Keep inverted until ready to use. Keep utensils protected from conatmination.

October 22, 2007 (Routine)

October 17, 2007 (Routine)

• 3-202.11 - Critical Sour cream in new SU 50 degrees
  All refrigerators should be at 41 degrees and below.
• 3-304.11 - Critical Slimy soda drink nozzles.
  Must clean at least once a day.
• 4-202.15 - The can opener blade is not easily removable. Soiled can opener blade.
  Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-602.13 - The nonfood contact surface of the ice machine deflection plate 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.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the front sink.
  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
• 6-501.11 - Repeat Missing roof tiles.
  Replace.

August 21, 2007 (Routine)

• 3-202.11 - Critical Sausage and eggs products at room temperature.
  Keep potentially hazardous foods at 41 degree and below or 135 and above.
• 4-302.14 - No bleach test strips.
  Get bleach test strips so employees can monitor the sanitizer concentration.
• 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following equipment: deflection plate of ice bin.
  Clean and sanitize food-contact surface of equipment.
• 5-205.11 - Critical The handsink facility located at the kitchen is blocked, preventing access by employees for easy handwash.
  Access to the handsink facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-201.16 - Missing roof tiles at the back section of the restaurant.
  Replace.
• 6-501.14 - Gap at the hood filters.
  For proper air filtration the filters should be touching each other.

April 03, 2007 (Routine)

• 3-501.17 - Critical The ready-to-eat (RTE) commercially processed corned beef 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.
• 6-501.11 - Missing roof tiles because mall roof leaks
  Repair and replace