August 26, 2009 (Routine)

• 0770 - Several food items stored in the reach-in freezer unit behind the cook line were found not frozen. The operator stated that the unit may have been in defrost mode.
  Ensure frozen food is maintained frozen. Have the unit serviced so that it keeps frozen foods frozen at all times.
• 0820 A 2 - Critical Repeat Egg wash stored in the reach-in cooler behind the cook line was found at improper temperature (54F). Other similar products stored in the same unit were found at acceptable temperature (43F). The operator voluntarily discarded the product.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1580 - Repeat Some of the cutting boards in the rear storage racks near the dish machine had deep cuts and gouges in their food contact surfaces.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat Plates stored under the cook line with their food contact surfaces exposed were found soiled with food debris and residue.
  Clean and sanitize these surfaces for food contact. Ensure that plates and other utensils which are cleaned and sanitized remain clean during storage before use.

May 13, 2009 (Follow-up)

May 05, 2009 (Routine)

• 0550 - Repeat The ice scoop was stored so that the handle came in contact with the ice.
  Store ice scoop in the food with its handle above the top of the food or in a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
• 0580 - An employee was observed handling items in the ware washing area and other locations and then returning to food preparation without changing their gloves.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 0610 - Food stored in the prep-line cooler is exposed to contamination and splash from the egg wash stored in the same area.
  Store food where it is not exposed to splash, dust, or other contamination. Ensure that employees handle egg was so as not to contaminate other food items in the immediate area.
• 0820 A 2 - Critical Repeat Egg wash (55F) and omelette batter (53F) were found stored on ice near the prep-line cooler at improper temperature.
  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.
• 1580 - The cutting boards in the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1700 - Critical Quaternary Ammonium sanitizing solution dispensed at the 3 compartment sink was not at an acceptable concentration (>400ppm).
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Until repairs to dispenser are made have employees manually adjust the concentration of the product.
• 1770 A - Critical The food contact surfaces of the plates stored under the cook line were visibly soiled with debris and food spill from the cooking activities occurring on the preparation line. Operator stated that the top plate of each stack is not used.
  Clean and sanitize these surfaces for food contact and keep them clean while in storage before use.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pots and skillets stored in the dish washing area.
  Clean and sanitize these surfaces for food contact.
• 2000 - Clean plates stored under the cook line are exposed to splash and contamination from the food preparation activities occurring above their storage location.
  Store plates in a clean, dry location where not exposed to splash, dust or other contamination.

January 08, 2009 (Follow-up)

• 0820 A 2 - Corrected During Inspection Critical Creamers on ice are held at improper temperature. Hash browms are sitting out at room temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below or at 135f or above.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in box shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Repeat Plumbing connections between dipperwell and the hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

December 30, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0550 - In-use utensils improperly stored between use.(wait area)
  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.
• 0610 - 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.
• 0820 A 2 - Corrected During Inspection Critical It appears that sausage and pancake batter were left out at room temperature and are improper temperature in the refrigeration unit. Turkey and ham(wrapped in plastic)are held in a cold holding unit at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - The nonfood contact surface of the wood used to hold shelves in refrigeration unit 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. Seal the wood.
• 1320 - The temperature measuring device located in the Continental refrigeration unit is not accurate.
  Provide an accurate 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.
• 1570 - Plexi-glass on ice machine was observed in a state of disrepair and damaged.
  Repair 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board,meat slicer, pan. Cutting board is knife-scored and imbedded with food debris. PIC stated a new board was available on premises. .
  Clean and sanitize these surfaces for food contact. Cutting board was replaced at the time of the inspection.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grills,fryers,stove,steam wells, outsides of pans with carbon buildup.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach-in and walk-in box shelves, storage shelves, undercounters.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items were found stored on the floor in the dry goods room.
  Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2350 ii - Plumbing connections under the pre-scrape sink at the dish machine and at the dipperwell are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

March 28, 2008 (Routine)

• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored 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.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the prep cooler.
  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.
• 1800 - Repeat The nonfood contact surface of the wall attachments has 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.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the rear 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 towels preventing its use.

November 16, 2007 (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.
• 1580 - Repeat The cutting board(s) along the front are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front.
  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
• 3050 - Repeat No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

July 11, 2007 (Routine)

• 0550 - Dispensing utensils improperly stored 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 140F.
• 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - Repeat The nonfood contact surface of the shelves has 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2020 - Unwrapped knives, forks, or spoons were not stored 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.

March 08, 2007 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Employees 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

September 22, 2006 (Routine)

• 0820 - Critical Cheese cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1550 - The handsink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - Repeat The nonfood contact surface of the holders has 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.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

May 17, 2006 (Routine)

• 0550 - Corrected During Inspection Dispensing utensils improperly stored 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 140F and the container.
• 1180 - Corrected During Inspection The food temperature measuring device (degrees F) is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1800 - Repeat The nonfood contact surface of the changing tables has 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

January 06, 2006 (Routine)

August 29, 2005 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1320 - The temperature measuring device in the prep cooler was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting knives.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the knife holders has 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.
• 3050 - Repeat No waste receptacle provided at handwashing lavatories in prep area.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

April 14, 2005 (Routine)

December 15, 2004 (Routine)

• 1080 - The ice bucket is not designed and constructed to be durable.
  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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting knives
  Clean and sanitize these surfaces for food contact.
• 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

August 02, 2004 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.

February 03, 2004 (Routine)

• 1150 - The nonfood contact surface of the garbage deflector in dishmachine area 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.
• 1800 - The nonfood contact surface of the grill area 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.
• 2310 - Critical The handwashing facility located at the prep area 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 items preventing its use.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Repeat Floor in dishmachine room 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.
• 3340 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.

September 08, 2003 (Complaint)

August 13, 2003 (Routine)

• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 1100 - Repeat The food contact surface of the prep boards is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the prep boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1530 - There is no test kit located 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Wall in dishmachine area and floors under equipment dirty.
  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.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

March 31, 2003 (Routine)

• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1100 - The food contact surface of the prep boards is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the prep boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 2000 - Clean silverware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 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.