July 01, 2009 (Routine)

• 0550 - Dispensing utensils improperly stored in flour and sugar containers while between uses.
  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 135F.
• 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.
• 0930 - Critical A review of the menu with the foodservice operator indicates that eggs 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.
• 1780 - Critical Equipment (outside propane grills) /food contact surfaces/utensils were observed not cleaned after use.
  Clean food contact surfaces of equipment and utensils between and after uses.
• 2000 - Clean aluminium foil pan was observed in a drying position at dishwasher
  No reuse of single service articles.
• 2010 - Grills (equipment) were found stored outside uncovered and exposed to other sources of contamination..
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Flooring underneath shelf located in dry food storage room is 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.
• 3200 - Ventilation systems to the outside are not kept clean.
  Clean ventilation systems.

March 12, 2008 (Routine)

• 0830 - Critical A container of milk removed from its original packaging isn't labeled with expiration date located in True 2 door refrigerator.
  Shall be clearly marked with the date container was opened in a food establishment and the date of the food is consumed, seven days or less if food is maintained at 41 Fahrenheit or less.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Continental Reach-in sandwich bar cover lid and the sprinklers at vent hood.
  Maintain nonfood-contact surfaces of equipment clean.
• 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the ice machine drain and soda fountain drain is less than twice the diameter of the water supply inlet.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2890 - Light bulb in dry storage room not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the bar area handsink.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar area handsink
  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
• 3340 1 - Critical Containers of hazardous and toxic are not properly stored, stored on a shelf together without being separated.
  Containers of hazardous chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

November 13, 2006 (Routine)

• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3170 - End of Bar was unfinished.
  Finish wood at end of Bar.

June 22, 2006 (Routine)

• 0820 - Critical Gravy hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - Drain line from 3-vat sink and dish machine did not drain properly.
  Repair the drain line 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.

October 24, 2005 (Routine)

September 11, 2005 (Follow-up)

September 08, 2005 (Follow-up)

September 07, 2005 (Follow-up)

• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3170 - Repeat Walls in kitchen, janitors closet, and storage room are not maintained in good repair
  Maintain physical facilities in good repair. Finish walls, & repaint. Poor repair and maintenance compromises the functionality of the physical facilities.

September 01, 2005 (Routine)

• 0820 - Critical milk, eggs and half & half creamers were 50 degrees F in coke refrigerator.
  Discard food that is out of temperature.
• 0830 - Corrected During Inspection 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.
• 1450 - True refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items at 41 degrees F or below at all times. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Sandwich refrigerator was at 53 degrees F. and not capable of holding food at 41 degrees F or below at all times.
  Remove sandwich unit from premises.
• 2250 - Three vat sink in kitchen in not of approved construction.
  Replace existing three vat sink with an approved 3-vat sink with drainboards at each end.
• 2640 - Dumpster on exterior of kitchen did not have lids closed.
  Keep lids closed on exterior dumpster.
• 2810 - Floor or floor covering in kitchen is not smooth and easily cleanable.Walls in throughout premises had holes and cracks.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.Repair and repaint walls and ceilings.
• 2890 - Light bulbs in kitchen were not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Rear exterior door is not provided with a self closer.
  Provide a self closer on rear kitchen door.
• 3170 - Walls in kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor and walls 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.
• 3300 - 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.

May 10, 2005 (Routine)

• 0240 - Employees 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.
• 0760 - Corrected During Inspection Critical Gravy and beans reheated for holding on steam table were not heated to 165 degrees F before placing on the steam table.
  Reheat food to 165 degrees F before placing on steam table for holding at 140 degrees F.
• 0820 - Corrected During Inspection Critical Gravy, northern beans and pinto beans held on steam table were 88 degrees F and 89 degrees F.
  Hold hot food on steam table at 140 degrees F or above at all times.
• 1060 - The nonfood contact surface of the Aluminum foil lining shelf in Coke Cooler 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.
• 1190 - Thermometers were not visible in all refrigerator and freezer units.
  Provide thermometers in a conspicous place in the warmest part of all refrigerator and freezer units
• 1570 - Dinner plates were chipped.
  Discard chipped plates.
• 1790 - The food contact equipment surface of the cook stove is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 2000 - Single service paper products were stored on floor in store room.
  Store all paper products at least 6 inches above the floor.
• 2350 - Critical Toilet stool in ladies toilet room was not working.
  Repair stool in ladies toilet room.
• 3030 - Corrected During Inspection No disposable towels were provided at 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
• 3180 - Floor and walls in kitchen and toilet rooms were dirty.
  Clean floors and walls in kitchen and toilet rooms.
• 3380 - Critical Chlorine sanitzer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

July 16, 2004 (Follow-up)

July 12, 2004 (Routine)

• 0820 - Critical Food in sandwich refrigeraqtor holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Corrected during inspection.
• 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Provide a chlorine sanitizing test kit to assure the sanitizing solution is maintained at the proper solution. Corrected during inspection.
• 1770 A - Critical Counter-top can opener was dirty.
  Clean counter top can opener after each use.
• 1570 - Sandwich refrigerator was observed in a state of disrepair and would not hold food at 45 degrees F or below at all times.
  Repair the Sandwich refrigeratorto 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.

November 18, 2003 (Routine)

• 3260 - Employees Purse and coat were stored on table with pies and bread.
  Store employees clothing and personal items separate from food.
• 0610 - Potatos were 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.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1780 - Critical Counter-top can opener and interior of microwave were dirty.
  Clean Counter top can opener and interior of microwave after each use.
• 3220 - 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.
• 3180 - Floor was dirty under hand sink and behind chest freezer.Commodes in toilet rooms were stained.
  Clean floor as needed.Clean commodes in toilet rooms.