January 09, 2009 (Routine)

• 0140 - Corrected During Inspection Critical Improper handwashing procedure observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. It is recommended that tongs be stored in a seperate clean container beside the hamburger in the cooler and used to prevent hand contact with the raw hamburger.
• 0810 - Corrected During Inspection Large, square lexane container observed used to cool chili in the walk-in cooler.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 A 2 - Corrected During Inspection Critical Hot dogs cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Adjust the thermostat of the cooler to maintain 41F or below.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used to wipe down the food preparation area was not at the proper 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.
• 3140 - Coats, purses and other personal items were observed stored in the rear dry storage area.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3240 - Hot water has been disconnected from the handwash sink next to the grill.
  Repair the plumbing to the handwash sink to restore hot water availability.

August 12, 2008 (Follow-up)

• 0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 3180 - Repeat Floors, walls, ceilings, particularly behind and under the stationary equipment and mop sink 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.

July 29, 2008 (Follow-up)

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0210 - Food employees wearing soiled aprons
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 0450 - Corrected During Inspection Critical Repeat 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 - Corrected During Inspection Spoon handle found in contact with coleslaw.
  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.
• 0570 - Repeat Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0820 A 2 - Corrected During Inspection Critical Repeat Garlic potato, cooked pasta, coleslaw, butter, cold holding at improper temperatures
  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.
• 1320 - Repeat There was no temperature measuring device located in the upright cooler, 2-door prep-table 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.
• 2350 ii - Critical Plumbing drainwaste connections under the hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 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.
• 3180 - Repeat Floors, walls, ceilings, particularly behind and under stationary equipment and mop sink 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.
• 3340 - Corrected During Inspection Critical Containers of air freshner and propane are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of air freshner and propane must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 22, 2008 (Follow-up)

• 0220 - Corrected During Inspection Critical Repeat Several open drink containers were observed in the food preparation area.
  Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 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 A 2 - Corrected During Inspection Critical Repeat Herb goat cheese, sliced tomato, dressing cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) soup, goat cheese, cooked pasta in the refrigeration unit is 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.
• 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the 3-door cooler used to store creamer.
  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.
• 1580 - Repeat The cutting board(s) along the food preparation area 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 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in the third compartment of the three compartment sink.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million.
• 2350 ii - Repeat Drainwaste from the pepsi drink machine is directed to a dishpan. Drainwaste is being spilled onto the floor contributing to a moisture rich unsanitary environment.
  Plumbing systems and components shall be maintained in good repair. Repair the drainwaste pipe to an approved sewage system according the uniform statewide building code.
• 2890 - Repeat Light bulb in food preparation area is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents due to a missing door sweep. Door was observed standing open during the inspection.
  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.
• 3140 - Repeat CD player and CD's observed over the food preparation table.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3180 - Floors behind the coolers in the rear food preparation area was 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.

March 18, 2008 (Routine)

• 0220 - Corrected During Inspection Critical Ash tray observed in the dry storage area, and next to the preparation table in the food preparation area.
  Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) chicken 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 - Corrected During Inspection Single use cup used to dispense marinara sauce..
  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.
• 0820 A 2 - Corrected During Inspection Critical Herb goat cheese, sliced tomato, dressing cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) ham and turkey in the refrigeration unit is 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.
• 1180 - Corrected During Inspection Metal stem thermometer used to measure food temperatures was observed broken or inaccurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1320 - There was no temperature measuring device located in the 3-door cooler used to store creamer.
  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.
• 1580 - The cutting board(s) along the food prep-table 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.
• 2310 - Corrected During Inspection Critical The handwashing facility located beside the 3-compartment sink 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 chemicals preventing its use.
• 2350 ii - The sink basin beside the prep-table cooler is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2890 - Light bulb in food preparation area is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3140 - Coat observed in the dry storage area.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3340 - Corrected During Inspection Critical Containers of pesticide observed stored over the ice bin.
  Containers of pesticide must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 10, 2007 (Follow-up)

March 08, 2007 (Routine)

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored next to cold meats in 2-dr refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Correct immediately.
• 0480 - Repeat Unlabeled food container of sugar.
  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.
• 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. Chlorine sanitizer lower than 10 ppm.
  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. Correct immediately.
• 1800 - Repeat The nonfood contact surface of the deep fryers and inside refrigerators 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.
• 3180 - Floors behind cookline, in dry storage room and in walk-in cooler noted in need of cleaning.Light fixtures in the kitchen noted in need of clening. Observed dead flies inside light fixtures thru the kitchen.
  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 Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 23, 2006 (Follow-up)

• 0220 - Critical Open drinks stored above food containers by register.
  Employee's drinks must have a lid and straw. Correct immediately.
• 0470 - Critical Ground beef stored over half and half and ready to eat foods in the 2 door refrigerator.
  Always store raw meats below ready to eat foods.
• 0480 - Repeat Unlabeled food containers of sugar, flour in dry storage room.
  Label all dry products with the common name.
• 1320 - Repeat No thermometer available in 3 door beverage air.
  Provide accurate thermometers for all cold units.
• 2000 - Single service items facing upward.
  Store all single service items facing downward.
• 3220 - Repeat Mops not hung up to air dry.
  Mops must be hang up in a position that allows air drying.

March 07, 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.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Dispensing dry products with cups.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide scoops with handles to dispense dry products.
• 0470 - Critical Unwrapped or uncovered food in the walk-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers of flour and sugar.
  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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Pita bread boxes on the floor in walk-in freezer. box of sugar stored on the floor in dry storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the 3 door beverage air unit.
  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.
• 1570 - The door gasket of the upright refrigeration unit is damaged.
  Repair or replace the refrigerator's door gasket in accordance with the manufacturer's specifications. Correct within 30 days.
• 1800 - The nonfood contact surface of the deep fryers 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. Correct within 10 days.
• 2000 - Boxes of single service items were found stored on the floor in dry storage.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 B - The handwash stations are being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 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.
• 3220 - Mops 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.
• 3260 - Employees are not using the dressing rooms or lockers provided. Employees' coats stored in dry storage shelving.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. Provide coat racks for employees' coats.
• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners stored with cooking utensils.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct immediately.

April 06, 2005 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Correct immediately.
• 0610 - Boxes of food and beer were observed stored on the floor or food stored less than 6" above the floor in walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct in 5 days.
• 0830 - Critical The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition. The facility is date labeling items with a prepared by date but not a discard date.
  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. Correct immediately.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the cash register is blocked by a trash can, 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 trash can preventing its use. Corrected during inspection.
• 3180 - Under equipment in the cook line is 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. Correct in 21 days.
• 3330 - Corrected During Inspection Critical Working containers of sanitizer being used in 409 bottles 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. Corrected during inspection.
• 3340 - Corrected During Inspection Critical Containers of 409 were stored on racks with bread and microwave and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of 409 must be located in an area that is not above food, equipment, utensils, linens or single service items. Corrected during inspection.

December 30, 2004 (Follow-up)

December 17, 2004 (Routine)

• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Sanitizer for prep surfaces was at 400 ppm and concentration at 3-vac sink was less than 200 ppm.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Corrected during inspection.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Pepsi boxes on floor under coat racks, food on floor in walk-in freezer, sugar, flour, wine, marinara sauce, ketchup, detergent and vegetable oil on the floor in dry storage. Facility received a shipment on Tuesday of this week.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct in 5 days.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Trays of food not covered in walk-in freezer.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Correct in 5 days.
• 0550 - Dispensing utensils improperly stored between uses. Single service cup being used to dispense sugar. No handle on cup.
  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. Correct immediately.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quatenary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct in 5 days.
• 2000 - Single service items observed unprotected from contamination. Single service cups on floor under employee coat storage and boxes of chemicals stored on the floor across from the ice machine.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Store single service items at least 6" off the floor. Correct in 5 days.
• 3020 - Corrected During Inspection Soap at the hand washing lavatory in the front under the cash register was not easily accesible.
  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. Corrected during inspection.
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. The menu states that the hamburgers are cooked medium, when asked the cooking temperature the person in charge did not know the minimum cooking temperatures.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Correct immediately.
• 0060 - Critical The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law. Window/Glass cleaner per person in charge is being used on food contact surfaces.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Correct immediately.
• 0060 - Critical The person in charge failed to recognize the hazards of having potentially hazardous foods out at room temperature. Herb cheese, cooked vegetables sitting on prep table at room temperature.
  Ensure that potentially hazardous foods are held within proper cold holding temperatures. Corrected during inspection.
• 3380 - Critical Window/glass cleaner being applied to food contact surfaces and 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. Correct immediately.
• 2020 - Repeat Consumer cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward. Consumer cups were observed not stored in the approved dispenser and are sitting on table with drink dispensers.
  Store consumer cups in approved dispensers to prevent contamination prior to use or relocate consumer cups to employee only area. Correct immediately.
• 0570 - Repeat Wiping cloths improperly stored between use. No sanitizer was available at time of inspection.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Correct immediately. Sanitizer was made up during inspection.
• 3600 - Properly prepared plans and specifications not submitted for review and approval. The current menu at the facility is not the originally approved menu when permit was issued. The current menu states that hamburgers are cooked to medium, this statement needs to be removed from the menu.
  The current menu at the facility cannot properly handle, maintain, store and cook. If the above violations cannot be corrected then increase in frequency of deliveries, increase storage capacity and/or menu items may need to be cut back. Breakfast menu has been submitted to the Health Department for review. Due to cited violations noted during this inspection and lack of cooking and storage space this breakfast menu cannot be approved at this time.

April 27, 2004 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory under cash register counter.
  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. Correct immediately.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employees were observed drinking from uncovered containers
  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. Corrected during inspection.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Facility received a delivery earlier. Food on floor in walk-in refrigerator and freezer and in dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct in 5 days.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Correct in 5 days.
• 2020 - Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward. Also cups for consumer service are not being used in dispensing units and contamination of lip-contact sruface is possible.
  Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use. Store cups in proper dispensers. Correct in 7 days.
• 3140 - Locker or other suitable facilities are not located to protect single service items from contamination. Personal items are being stored in dry storage area on shelving.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination. Correct in 14 days.
• 3340 - Critical Containers of 409 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of 409 must be located in an area that is not above food, equipment, utensils, linens or single service items. Corrected during inspection.
• 1320 - The temperature measuring device in the 2 door prep cooler was not properly located in the coldest part of the unit.
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. Corrected during inspection.