May 04, 2009 (Routine)

• 3-501.16 - Corrected During Inspection Critical Food cold holding at improper temperatures. Freezer # 4 was broken causing food at temp at 58 deg F. CFM disosed of all the PHF in the freezer.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 4-203.12 - The ambient (air) temperature measuring device (dual or degrees Fl) located in the reach-in #3 and beverage reach-in is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.

April 03, 2008 (Routine)

August 08, 2007 (Routine)

• 3-305.11 - Repeat 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.
• 4-501.11 - The front cabinet door was observed in a state of disrepair and damaged.
  Repair the cabinet door 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 cabinet door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

March 19, 2007 (Routine)

November 03, 2005 (Routine)

• 6-202.11 - Light bulbs in the walkins are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen
  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 - Restroom wall around water supply valve for toilet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 05, 2005 (Routine)

• 6-202.11 - Light bulb in the reachin not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-303.11 - Less than 20 foot candles of light was noted in the reachin
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

March 01, 2005 (Routine)

April 13, 2004 (Routine)

• 6-202.11 - (Infrared lamp, Heat lamp) in reachin not protected against breakage by a shield.
  Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
• 6-303.11 - Less than 50 foot candles of ight was noted in the store
  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

January 09, 2004 (Routine)

• 6-202.11 - Light bulb in walkin not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen
  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.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen
  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

July 25, 2003 (Routine)

• 6-202.11 - Light bulb in reachin freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: walkin fan guards
  Clean and sanitize these surfaces for food contact.

January 13, 2003 (Routine)

• 6-403.11 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect stored foods from contamination Personal drink stored on a shelf with customer foods.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 7-201.11 - Critical Containers of "Swiss Fire Gel" are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 6-501.12 - Floor area under the three compartment sinks 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.
• 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. Boxes of produce stored on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 6-303.11 - Less than 10 foot candles of light was noted in the walk-in cooler. One fixture is burned out and full of water.
  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.