November 07, 2008 (Routine)

• 0240 - Repeat 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.
• 1800 - Repeat Observed a slight build-up in the bottom of the cooling units and display case.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 19, 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.
• 1100 - The food contact surface of the lexan food containers were cracked due to heat damage. The operator stated that the containers are lined with a food-grade plastic and heated in the microwave before placing the entire bag on the steamtable.
  Operator agreed to order new containers. Replace the containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and crevices to prevent build-up of food debris.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - The cutting board(s) on the sandwich prep. unit are 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 The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine, soup spoon.
  Operator corrected at the time of evaluation. Clean and sanitize these surfaces for food contact.
• 1800 - Observed food spill and sticky substances on the interior of the reach-in units.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 3180 - Observed food splash on the wall next to the garbage can.
  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.

August 28, 2006 (Routine)

February 17, 2006 (Routine)

• 0820 - Critical The soup was in the temperature danger zone. The steamtable was unpluged. OPERATOR CORRECTED AT THE TIME OF EVALUATION BY RAPIDLY REHEATING TO 165 DEGREES F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3490 - Observed personal items ie: jacket, purse, and drinking container in kitchen. Recommend to install a shelf at the back of the kitchen for drinking cups. The personal belongings should be stored in the lockers that are provided.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

February 17, 2006 (Routine)

• 0820 - Critical The soup was in the temperature danger zone. The steamtable was unpluged. OPERATOR CORRECTED AT THE TIME OF EVALUATION BY RAPIDLY REHEATING TO 165 DEGREES F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3490 - Observed personal items ie: jacket, purse, and drinking container in kitchen. Recommend to install a shelf at the back of the kitchen for drinking cups. The personal belongings should be stored in the lockers that are provided.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.