October 07, 2009 (Routine)

• 0830 - Critical The ready-to-eatommercially processed open gallon of milk in the reach-in refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 3180 - Repeat The entire kitchen space was in need of a good (after lunch) cleaning from floors to ceiling.
  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.

April 02, 2009 (Routine)

• 0830 - Critical The prepared ready-to-eat foods (in containers) in the reach-in refrigeration unit were 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. 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.
• 1770 C - Observed accumulations of dirt and food residues on the following nonfood-food contact surfaces: The reach-in refrigerator door.
  Clean to prevent further accumulations and to meet the requirement of equipment being clean to sight and touch.
• 1800 - The nonfood contact surface of the food transport cart had accumulations of food bits and residues.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  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
• 3180 - Food bits and debris on kitchen floor.
  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.

October 06, 2008 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Food spatter/residue on side of reach-in refrigerator (adjacent to oven).
  Clean to meet the requirement of equipment being clean to sight and touch and to eliminate pests attractants.
• 1800 - The nonfood contact surface of the stove top had accumulations of grime, grease and food residue.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted and attract pests.
• 3180 - Food spatters and debris on walls and floor of the small kitchen facility.
  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.

April 04, 2008 (Routine)

October 04, 2007 (Routine)

• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed milk in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed milk at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days . 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Internal surface of the microwave oven and the microwave plate.
  Clean and sanitize these surfaces to prevent cross contamination and to meet the requirement of equipment being cleaning to sight and touch.

April 10, 2007 (Routine)

October 12, 2006 (Routine)

April 13, 2006 (Routine)