September 23, 2009 (Routine)

June 12, 2009 (Routine)

March 05, 2009 (Routine)

• 1180 - The food temperature measuring device is not accurate.
  Replace the battery in the metal food stem thermometer as needed.
• 1570 - The dish machine is not working properly. (have to manually run the sanitizing cycle)
  Repair the dish machine as needed.

December 05, 2008 (Routine)

• 1530 - There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3330 - Corrected During Inspection Critical Several chemical spray bottles were 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.

July 11, 2008 (Routine)

November 26, 2007 (Routine)

• 1100 - Establishment using a bowl as a bulk food item dispensing tool.
  Provide a food approved scoop as shown.
• 2810 - The wall area under the counter was damaged.
  Repair the wall area so it smooth and easily cleanable.

August 16, 2007 (Routine)

• 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0800 - Corrected During Inspection Critical Loose Beans noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1770 C - Shelf below the microwave noted not cleaned.
  Clean the shelving.
• 3170 - Wall damage in several locations in the facitlity.
  Repair the wall damage.

March 07, 2007 (Routine)

September 28, 2006 (Critical Procedures)

June 29, 2006 (Routine)

• 0810 - Corrected During Inspection Repeat A large stock pot of cooked beans was in the walk-in cooler at 62F.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 1080 - The chest freezer top is damaged.
  Repair the freezer top so it is easily cleanable.
• 2810 - Several base-coving areas need repair.
  Repair or replace all damaged/missing base-coving areas as needed.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Rodent proof the rear exterior door as shown.

February 21, 2006 (Routine)

November 17, 2005 (Routine)

• 0810 - A large stock pot of beans was found in the walk-in cooler between 47-66F.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. (The product was trashed)
• 1100 - Establishment was using a bowl as a bulk food item dispenser.
  Provide a food approved scoop for the bulk food items.
• 3330 - Corrected During Inspection Critical Two chemical spray bottles were 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.

June 21, 2005 (Critical Procedures)

March 03, 2005 (Critical Procedures)

November 02, 2004 (Routine)

• 0470 - Critical Shell eggs were found stored above non-raw items in the refrigerator.
  Store all raw items below all other items in order to prevent cross contamination.
• 1100 - Establishment using a plate for bulk food item dispensing.
  Provide a food approved scoop for the bulk food items.
• 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 - The wall area is damaged in the rear storage area.
  Repair the wall area so it is smooth and easily cleanable.

August 03, 2004 (Routine)

• 0470 - Critical Raw food items were found stored above non-raw items in the cold holding units.
  Store all raw items below all other items in order to prevent cross contamination.
• 1770 A - Critical Debris build-up on the can opener blade.
  Clean and sanitize the can opener blade.
• 2930 - The rear door was open during the inspection.
  The rear door must stay closed at all times.
• 3030 - No disposable towels were provided at the side hand-sink.
  Must provide paper towels at all hand-sinks at all times. (corrected)
• 3330 - Critical A chemical spray bottle was 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.

April 27, 2004 (Routine)

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the dish machine.
  Prime the chlorine control switch so that an adequate concentration of chlorine is in the cycle. (corrected)
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  The rear door must stay closed at all times. (corrected)
• 2310 - Critical The hand-washing facility was blocked, preventing access by employees for easy hand-washing.
  Access to the hand-washing. facility identified above is to be available during all hours of operation. Remove the cart preventing its use. (corrected)
• 1530 - There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1800 - Repeat The fan motor covers in the walk-in cooler have a dust build-up.
  Clean the surface at a frequency necessary to preclude accumulation of dust.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

January 06, 2004 (Routine)

• 0610 - One bag of onions was found stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2830 - The base-coving is coming off of the wall.
  Reattach the base-coving as needed.

July 16, 2003 (Routine)

• 2350 - Critical The prep sink faucet is damaged.
  Replace the prep sink faucet.
• 1800 - Repeat Debris build-up on the microwave oven handle.
  Clean and sanitize the handle as needed.

April 17, 2003 (Routine)

• 3330 - Critical Repeat Chemical spray bottles 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.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: microwave ovens.
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Debris build-up on the floors.
  Floors 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.

January 07, 2003 (Routine)

• 3030 - No paper towels at the rear handsink.
  Must supply paper towels at the rear handsink at all times.
• 3460 - Critical Medicines are stored thru-out the establishment.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
• 3330 - Critical Repeat Chemical spray bottles are not properly labeled.
  Chemical spray bottles 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.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine interior.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the drink cup tray 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.
• 3170 - Wall areas are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair wall areas as needed.
• 3260 - Employee items are stored thru-out kitchen.
  Store all employee items away and separate from foods and food related items.