March 25, 2009 (Routine)

December 18, 2008 (Routine)

September 16, 2008 (Routine)

June 23, 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bucket with utensils.
  Clean and sanitize these surfaces for food contact.

March 12, 2008 (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.
• 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.
• 0470 A 4 - Corrected During Inspection Some foods were observed stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 1060 - The nonfood contact surface of the cardboard on storage shelf 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.

November 09, 2007 (Routine)

August 02, 2007 (Routine)

April 26, 2007 (Routine)

• 0530 - Packaged food stored in direct contact with ice.
  Store packaged food in drained ice to prevent the entry of water.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical FOOD hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) potentially hazardous foods in the refrigeration unit are 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.

January 29, 2007 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer.
  Clean and sanitize these surfaces for food contact.

October 26, 2006 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: plastic food containers.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the shelf 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.
• 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3080 - Less than 20 foot candles of light was noted in the men's restroom.
  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
• 3380 - Corrected During Inspection Critical Repeat Wiping cloths sanitizing agent 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

June 27, 2006 (Routine)

• 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3380 - Critical Wiping cloths sanitizing agent 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

March 15, 2006 (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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table and slicer.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the inside bottom of the Whirlpool freezer has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.

December 06, 2005 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  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.
• 1800 - The inside bottom of the Whirlpool refrigerator has accumulations of grime.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted..
• 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.
• 3180 - Floor in the food prep area 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.

August 11, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent 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

April 26, 2005 (Routine)

December 15, 2004 (Routine)

• 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent 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

October 07, 2004 (Routine)

• 1800 - The nonfood contact surface of the hood has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3330 - Critical Working containers of wiping cloths sanitizer 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.

March 23, 2004 (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.
• 1890 - Critical Repeat The food-contact surfaces of equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3380 - Critical Repeat Sanitizing Agent 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

December 02, 2003 (Routine)

• 3030 - Hand towels were not being dispensed in a dispenser.
  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
• 0220 - Critical The personnel drinking from an uncovered container in the food preparation area.
  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.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

August 14, 2003 (Routine)

• 3380 - Critical Sanitizing Agent 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
• 1890 - Critical Repeat The food-contact surfaces of equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 0470 - Repeat Unwrapped or uncovered food in the food prep area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

March 21, 2003 (Routine)

• 3040 - Handwashing Aids and Devices have been installed at the food preparation sink
  Remove handwashing aids and devices from the food preparation sink
• 3180 - Floor in the food prep area 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.
• 1560 - There is a floor mounted equipment that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 0470 - Unwrapped or uncovered food in the food prep area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1800 - The nonfood contact surface of equipment 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.

January 10, 2003 (Routine)

• 1640 - Always set up the 3 compartment sink in this order: wash, rinse and sanitize.
  Fill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - The temperature measuring device located reach-in cooler is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1890 - Critical The food-contact surfaces of equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2310 - Critical Observed employees using the handwashing for rinsing of utensils.
  Discontinue using handsink for washing of utensils. Use the 3 compartment sink for this purpose.
• 1060 - Cloth mat used for storage is not 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.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food and off the floor to prevent contamination.