May 05, 2009 (Routine)

• 3-304.14(B)(1) - wet wiping cloth lying on counter
  store cloths in sanitizer solution
• 4-204.112(A) - the thermometers in the two undercounter holding coleslaw and yogurt, front area, have the thermometers in the back of the unit
  the thermometers must be in the front where they are easy to see and more accurately measure temperature
• 4-501.11(A) - the door to the top cabinet at the hot holding box does not close
  repair the door
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 8-304.11(A) - the new permit is not posted
  post the 2009 Health Department permit

November 03, 2008 (Critical Procedures)

March 21, 2008 (Routine)

August 23, 2007 (Critical Procedures)

• 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures. The hot water is to hot for hand washing. After 5seconds the hot water is steaming.The handsinK cannot be adjusted.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. the water heater should be adjusted or mix valve should be added. The temperature is now 120F after adjusting the water heater.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed a wiping cloth bucket at 50 ppm.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.

February 12, 2007 (Complaint)

February 12, 2007 (Routine)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed the cole slaw at a temperature of 46-F, the coleslaw was replace but the temperature was then 44-F. The Cheese in the prep unit across from the taco prep unit was 49-F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. The coleslaw was put on a 6 hour time as a public health control because the food temperature is lees than 70-F. The prep unit was adjust by the CFM. The external unit reading is not accurate.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The shelf across from the steamer.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-501.11 - Observed that many tiles are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the quat solution was measured in excess of 300 ppm.
  Maintain the concentration of the quat at 200 ppm. Ecolab will be contacted to correct the concentation.

September 28, 2006 (Routine)

• 2-301.14(A)-(I) - Critical A food employee noted cleaning work table and when back to preparing food by putting on gloves without washing her hands.
  Ensure that all employees are properly trained on when to wash their hands. Please note "REMINDER" section at the end of the report for detail.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking container noted stored on storage shelf above clean pans and utensils in front of 3 vat sink.
  Use closed (with straw) containers for employee drinks.
• 3-302.11(A)(1) - Corrected During Inspection Critical Noted raw chicken stored over ready-to-eat (RTE) left over chicken and biscuits in WI freezer.
  Store raw chicken in WI cooler #2 or at the bottom shelf of other units to prevent cross contamination.
• 3-304.14(B)(2) - Wiping cloths bucket at chicken prep station noted at 100 ppm of quaternary ammonia solution.
  Store wiping cloths in sanitizing solution at 200 ppm for quaternary ammonia.
• 3-501.16(A)(1) - Critical Following foods noted hot holding at improper temperatures; 1) a tray of fried chicken at hot holding station at 125-135F; 2) Crispy chicken strips at hot hold station at 105-115F; 3) Cooked rice at taco station table at 120F.
  Hot hold all potentially hazardous foods at 135F or above.
• 3-501.16(A)(2)(a) - Critical Following foods noted cold holding at improper temperatures: 1) cheese (45F) at taco station; 2) sliced tomatoes at KFC sandwich prep station at 57F; 3) cole slaw at 43F in WI cooler #1.
  Ensure that all potentially hazardous foods (including sliced tomatoes) are cold held at 41F or below.
• 4-301.11 - The ambient air temperature of the KFC sandwich prep station noted at 47F and cheese in the unit at 49F.
  Service the equipment to cold hold potentially hazardous food at 41F or below.
• 4-501.11(B) - The door gasket of the Delfield front reach-in and Delfield freezer at the back (for biscuits) noted torn.
  Repair and/or replace the gaskets.
• 4-502.11(A) - Thermometer in following units noted in need of replacement: 1) Delfield dressing unit; 2) KFC sandwich station; 3) WI freezer; WI cooler #2.
  Please replace the thermometer in these units.
• 4-903.11(B) - Clean single service containers and dishes were observed stored with the food-contact surface facing upward.
  Protect food contact surface of the single service items during storage.
• 6-303.11(C) - A burned light bulb noted above chicken fryer..
  Replace light bulb.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The quaternary ammonia sanitizing solution noted at 400 ppm at 3 compartment sink.
  Use quaternary ammonia sanitizing solution at recommended concentration at 200 ppm.

March 14, 2006 (Follow-up)

March 14, 2006 (Follow-up)

January 20, 2006 (Critical Procedures)

• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the walk-in freezer.
  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.
• 4-501.11B - The door gasket of a Delfiend refrigerator (under-the-counter) refrigerator is broken.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-501.113B - Both of the outside refuse containers were left uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-501.16 - Corrected During Inspection Mop not hung up to air dry at the mop sink area.
  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.
• 7-202.12A - Corrected During Inspection Critical Observed all of the sanitizing stations (two buckets and sanitizing sink) contain 200 ppm of chlorine concentration.
  The chlorine sanitizing solution must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items (50 ppm).

January 20, 2006 (Critical Procedures)

• 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the walk-in freezer.
  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.
• 4-501.11B - The door gasket of a Delfiend refrigerator (under-the-counter) refrigerator is broken.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-501.113B - Both of the outside refuse containers were left uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-501.16 - Corrected During Inspection Mop not hung up to air dry at the mop sink area.
  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.
• 7-202.12A - Corrected During Inspection Critical Observed all of the sanitizing stations (two buckets and sanitizing sink) contain 200 ppm of chlorine concentration.
  The chlorine sanitizing solution must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items (50 ppm).

October 24, 2005 (Critical Procedures)

October 24, 2005 (Critical Procedures)

September 19, 2005 (Complaint)

September 19, 2005 (Complaint)

September 19, 2005 (Complaint)

September 19, 2005 (Complaint)

September 13, 2005 (Follow-up)

September 13, 2005 (Follow-up)

September 13, 2005 (Critical Procedures)

• 3-501.16A - Corrected During Inspection Critical Repeat Observed popcorn chicken hot holding at improper temperatures at less than 124F.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Food inside the walk-in refrigerator (one of the WI) cold holding at improper temperatures (Pulled chicken 54, cut tomato 55F).
  Relocate the all potentially hazardous food from the Walk-in refrigerator to another WI refrigerator immediately. Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.

September 13, 2005 (Complaint)

September 13, 2005 (Complaint)

September 13, 2005 (Critical Procedures)

• 3-501.16A - Corrected During Inspection Critical Repeat Observed popcorn chicken hot holding at improper temperatures at less than 124F.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Food inside the walk-in refrigerator (one of the WI) cold holding at improper temperatures (Pulled chicken 54, cut tomato 55F).
  Relocate the all potentially hazardous food from the Walk-in refrigerator to another WI refrigerator immediately. Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.

July 15, 2005 (Complaint)

• 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit (arrived at 5:00 pm).
• 6-302.11 - Corrected During Inspection Observed no toilet tissue at one of the toilet in women's room.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
• 6-501.11 - Observed a broken wall-mounted soap dispenser in the men's room.
  Repair the soap dispenser. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 15, 2005 (Complaint)

• 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit (arrived at 5:00 pm).
• 6-302.11 - Corrected During Inspection Observed no toilet tissue at one of the toilet in women's room.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
• 6-501.11 - Observed a broken wall-mounted soap dispenser in the men's room.
  Repair the soap dispenser. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 12, 2005 (Routine)

• 3-305.11A3 - Three boxes of single plastic forks (food touching surface) stored on the floor behind the customer service desk.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Observed fan guard colleting dust on the black fan situated above the food preparation refrigerator.
  Keep fan guard free of dust to protect food from miscellaneous sources of contamination.
• 3-501.16A - Corrected During Inspection Critical Observed popcorn chicken hot holding at improper temperatures (121F).
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in tow cooling units (under the counter refrigerator and freezer).
  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.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: table mounted metal can opener.
  Clean and sanitize these surfaces for food contact.
• 4-901.11A - Plastic pans were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-904.13A - Empty paper food container kept outside of their bag facing up in the food preapration area shelf.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-3-3A - Critical Observed manger with no valid Certified Food Manager card (with photo on it).
  Obtain a valid CFM Certification within 48 hours and fax a copy of it to the Health Department by 14 July 2005.
• 5-402.12 - Observed the followings:(1) Heavily rusted iron cover(2) Not tightly fitten to the opening leaving a gap around the cover.
  Replace the top cover to provide clean surface and tight fit.
• 5-501.113B - Repeat Both of the outdoor refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.15A - Repeat One of the refuse container located outside the establishment is missing its cover.
  Replace the missing cover of the outside refuse container with one that is a tight fit.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at women's room 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.
• 6-501.11 - Repeat Observed the folowing pysical structure is not maintained in good repair.(1) Burnt light bulb under the hot holding unit in the front.(2) Broken tiles (three) around the water intake hole in front of walk-ins.
  Correct above stated violations by maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection Repeat Mops (two) 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.

July 12, 2005 (Routine)

• 3-305.11A3 - Three boxes of single plastic forks (food touching surface) stored on the floor behind the customer service desk.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-307.11 - Observed fan guard colleting dust on the black fan situated above the food preparation refrigerator.
  Keep fan guard free of dust to protect food from miscellaneous sources of contamination.
• 3-501.16A - Corrected During Inspection Critical Observed popcorn chicken hot holding at improper temperatures (121F).
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in tow cooling units (under the counter refrigerator and freezer).
  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.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: table mounted metal can opener.
  Clean and sanitize these surfaces for food contact.
• 4-901.11A - Plastic pans were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-904.13A - Empty paper food container kept outside of their bag facing up in the food preapration area shelf.
  Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
• 43.1-3-3A - Critical Observed manger with no valid Certified Food Manager card (with photo on it).
  Obtain a valid CFM Certification within 48 hours and fax a copy of it to the Health Department by 14 July 2005.
• 5-402.12 - Observed the followings:(1) Heavily rusted iron cover(2) Not tightly fitten to the opening leaving a gap around the cover.
  Replace the top cover to provide clean surface and tight fit.
• 5-501.113B - Repeat Both of the outdoor refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.15A - Repeat One of the refuse container located outside the establishment is missing its cover.
  Replace the missing cover of the outside refuse container with one that is a tight fit.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at women's room 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.
• 6-501.11 - Repeat Observed the folowing pysical structure is not maintained in good repair.(1) Burnt light bulb under the hot holding unit in the front.(2) Broken tiles (three) around the water intake hole in front of walk-ins.
  Correct above stated violations by maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection Repeat Mops (two) 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.

May 17, 2005 (Complaint)

January 14, 2005 (Routine)

• 4-501.11B - The door gasket of one of the under-the-table Delfied refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - Trash, litter and grease 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.
• 5-501.15A - Repeat The refuse container located outside the establishment is missing its cover.
  Replace the missing cover of the outside refuse container with one that is a tight fit.
• 6-403.11A - Corrected During Inspection Repeat Observed employee keeping their drinks in an undesignated space in the walk-in refrigerator.
  Designate an area for employees to keep their drinks, eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination.
• 6-501.11 - Repeat Following physical structure is not maintained in good repair:(1) Tiles are falling at the wall/floor joint outside walk-in refrigerator.(2) Ceiling light cover broken.(3) Light bulb under the kitchen hood burnt (CORRECTE)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - Corrected During Inspection Mop not hung up to air dry at the dry food storage area.
  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.

September 27, 2004 (Complaint)

• 6-501.112 - Flies were seen on the premises.
  Attempt to remove dead or trapped insects, rodents, and other pests from the premises at a frequency that prevents their accumulation, multiplication or decomposition.
• 6-303.11C - Inadequate lighting was noted near the grease fryer due to a light bulb that no longer was operating.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12A - Physical structure under, around and behing cooking facilities is in need of more thorough cleaning.
  CORRECTED - 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.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  CORRECTED - Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.