September 14, 2009 (Routine)

February 24, 2009 (Routine)

• 0480 - Unlabeled food containers. (Two small containers in top cabinet)
  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.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.

October 21, 2008 (Routine)

June 06, 2008 (Routine)

February 28, 2008 (Routine)

October 04, 2007 (Routine)

June 11, 2007 (Routine)

• 0240 - Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1060 - The nonfood contact surface of the STORAGE CABINET SHELF LINERS is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

February 15, 2007 (Routine)

October 20, 2006 (Routine)

June 29, 2006 (Routine)

• 1150 - The nonfood contact surface of the shelf under the 3-compartment sink 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.
• 3170 - The ceiling in the cabinet in between the wall and the oven, and the wall next to the exhaust hood are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The wall above the air conditioning vent in the kitchen 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.

February 07, 2006 (Routine)

• 0200 - Employee 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.
• 0570 - The in-use wiping cloths used to clean dining room tables are also being used on food-contact surfaces in the food preparation area.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 1060 - Repeat The nonfood contact surface of the LOWER CUBBOARD SHELF UNDER THE HAND SINK IS NOT nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: NO WIPING BUCKET OR 3 VAT SINK COMPARTMENT SET UP FOR SANITIZING.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2890 - Repeat Light bulb in STOVE HOOD not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3330 - Critical SPRAY BOTTLE OF UNKNOWN SUBSTANCE 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.

October 17, 2005 (Routine)

• 0240 - Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1060 - Repeat The nonfood contact surface of the DRY STORAGE AND CHEMICAL STORAGE CUBBOARDS ARE is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - The nonfood contact surface of the COUNTER TOP TRIM is not designed or constructed to be easily cleanable. PEELING OFF AND DAMAGED.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There was no temperature measuring device located in the MAGIC CHEF CHEST FREEZER.
  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.
• 2890 - Light bulb in HOOD OVER STOVE not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

June 07, 2005 (Routine)

February 02, 2005 (Routine)

• 1060 - The nonfood contact surface of the CUBBOARD SHELVES are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2020 - Unwrapped knives, forks, or spoons were not stored IN THE CONTAINER with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3340 - Critical Containers of CLEANSERS 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 CLEANSERS AND INSECTICIDES are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 14, 2004 (Routine)

• 1780 - Critical Food contact surfaces of the can CAN OPENER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of CAN OPENER no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the OVEN KNOBS have 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.
• 2830 - Floor wall juncture in KITCHEN NEAR SIDE DOOR HAS A LOOSE WOODEN COVING BOARD.
  Cove floor wall juncture to no larger than a 1/32 inch space. REPAIR LOOSE COVING.
• 1320 - There was no temperature measuring device located in the FREEZER AND 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.
• 3170 - OVEN LIGHT is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

February 24, 2003 (Routine)