October 09, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Chicken salad, cut melons and tuna salad cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0610 - Corrected During Inspection 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 to prevent contamination.
• 1960 - Corrected During Inspection Various cooking equipment were 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.
• 0580 - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.

June 15, 2009 (Routine)

November 04, 2008 (Routine)

• 0260 - Corrected During Inspection Critical Cheese product found unsound or adulterated in dairy walk-in..
  Ensure food is safe and unadulterated.
• 0820 A 2 - Corrected During Inspection Critical Chicken breast for salad bar cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.

August 05, 2008 (Follow-up)

February 27, 2008 (Critical Procedures)

• 0470 A 4 - yogurt containers stored in undrained ice
  Keep ice drained when storing containers of yogurt or milk in ice
• 0800 - Critical Roast beef noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1100 - The food contact surface of the wooden cutting board in the upstairs cafeteria is not smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.

May 01, 2007 (Routine)

February 22, 2007 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (stored on mechanical dishwasher)..
  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.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pies in meat walk-in reefer.
  Store food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Improper use of wet wiping cloths (by steamer and upstair cookline)..
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 1440 - Victory refrigerator reach-in @ 50.F.
  Adjust unit to maintain 41.F or below.

November 21, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils over microwave.
  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.
• 1100 - The food contact surface of the handle removed on steam table #1 hense is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the handle to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1450 - Kitchen box #1 at 44.F.
  Adjust and maintain to required 41.F or below.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchen box #4 door gasket unclean.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2310 B - The handwash station in the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

August 16, 2006 (Routine)

May 15, 2006 (Critical Procedures)

May 01, 2006 (Other)

April 10, 2006 (Routine)

• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on the steamer units as required by law.
  Provide a backflow or backsiphonage prevention device on all steamers (atmospheric vent and check valve).
• 3610 - Plans and specification for the food establishment is missing the proposed layout, mechanical schematics, construction materials and finish schedule for walk-in freezer
  Provide the proposed layout, mechanical schematics, construction materials and finish schedule for the food establishment

January 23, 2006 (Follow-up)

• 2260 - Critical Backflow or backsiphonage prevention device not available on plumbing line at handsink by prep sink and on steamer as required by law.
  Provide a backflow or backsiphonage prevention device and atmospheric vent on plumbing line.
• 2350 ii - Repeat Cold water knob removed at mopsink and in poor repair.
  Replace knob to repair plumbing.
• 3080 - Repeat Less than 50 foot candles of light was noted in the one side of vent hood at cookline
  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
• 3170 - Repeat Grill over mopsink and wall damaged at dishwashing area is not maintained in good repair
  Repaint grill and repair walboard to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 04, 2006 (Routine)

• 0480 - Corrected During Inspection Unlabeled sugar 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.
• 0550 - Corrected During Inspection Flour dispensing utensils improperly stored between uses.
  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.
• 0570 - Corrected During Inspection Wet wiping cloths improperly stored on prep table.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor in meat freezer walk-in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Bacon @ 113.F and Chicken oscar @ 125.F 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 sour cream, ham and turkey in the walk-in is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1100 - The food contact surface of the soupkettle drain is not accessible for cleaning and inspection.
  Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
• 1150 - The nonfood contact surface of the Hobart mixer is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1380 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
  Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating.
• 1570 - The door gasket of the meat walk-in is (missing, damaged).
  Repair or replace the meat walk-in door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) along the seasoning table is 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 Quaternary Ammonium sanitizing solution used was not at an acceptable concentration 3-compartment sink.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill unit.
  Clean these surfaces for food contact.
• 1800 - The nonfood contact surface of the magic chef microwave, pan/pot rack, buffalo chopper, deep fryers and sheet pans 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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: buffalo copper and can opener blade.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2350 ii - Cold water knob removed at mopsink and in poor repair.
  Replace knob to repair plumbing.
• 2660 - There is no cover to the feminine napkin refuse container in the employee's ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3080 - Less than 50 foot candles of light was noted in the one side of vent hood at cookline
  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
• 3170 - Repeat Grill over mopsink and wall damaged at dishwashing area is not maintained in good repair
  Repaint grill and repair walboard to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Flooring behind cookline 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.
• 3220 - Corrected During Inspection 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.

October 12, 2005 (Routine)

• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: main kitchen grills.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3170 - Reefer (meat) floors paint peeling, and walls has spme damage in mechanical dishwashing room and is not maintained in good repair
  Repair walls to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 11, 2005 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 1580 - Corrected During Inspection The cutting board(s) along the second cookline is 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.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: can openers and ice case gaskets.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

May 03, 2005 (Follow-up)

March 31, 2005 (Routine)

December 16, 2004 (Routine)

• 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use in second floor icemaker.
  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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: stacked Blodgett ovens, soda nozzles (second floor), can opener blade and Garland grill/stove top.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 1800 - The nonfood contact surface of the icemaker (first floor) and can opener handle/mount. These surfaces have 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.
• 2890 - Corrected During Inspection Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0820 - Critical Desert reach-in cold holding at improper temperatures @47.F.
  Monitor unit and adjust as needed to maintain required 41.F or below.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cicken wings..
  Store food in packages, covered containers, or wrappings.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications (160.F), the actual temperature was 140.F.
  Service technician presenr to make effective repairs.

August 24, 2004 (Routine)

• 0820 - Critical Tuna salad on ice bed @ 49.F cold holding at improper temperatures.
  Refrigerate @ 41.F or below or discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3220 - Mop in dishwaashing room not hung up to air dry.
  Corrected.
• 1800 - The nonfood contact surface of the icemaker unit behind jello refrigerator has accumulations of calcium, grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: metaloaf in walk-in unit.
  Corrected.
• 1150 - The nonfood contact surface of the Amana microwave is damaged and cracked (exterior of door).
  Microwave unit will be replaced.
• 2000 - Clean (forks, knives and spoons) were observed stored with the food-contact surface facing upward.
  Corrected.
• 0220 - Critical Drinking styrofoam cup with straw stored in kitchen.
  Corrected.
• 0570 - Wiping cloths not stored in sanitizing solution.
  Corrected.

April 02, 2004 (Routine)

• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Interior of "Vulcan" stacked ovens.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents-back door opened.
  Corrected.

December 01, 2003 (Routine)

August 26, 2003 (Routine)

• 1880 - Interior of ice maker by tea maker unclean.
  Remove ice and clean and sanitize surfaces.
• 0790 - Raw chicken wings improperly thawing at three compartment sink (in standing water).
  Corrected.
• 2000 - Cleaned utensils improperly stored by mechanical dishwasher unit (mouth-contact surfaces exposed).
  Corrected.
• 3210 - Critical Floor mops near mechanical dishwasher unit mophead in contact with floor improperly stored.
  Corrected.
• 3190 - Floor behind cookline (1st floor) unclean.
  Move equipment and clean flooring using dustless method.

May 05, 2003 (Follow-up)

April 14, 2003 (Routine)

• 1570 - Door gasket has minor damage at bottom (two-door refrigerator reach-in).
  Replace door gasket.
• 1100 - Paint brush used in coffee kiosk to clean coffee unit-ferrel metal not easily cleanable and soup kettles (upstair) plastic lid broken.
  Replace brush with food grade plastic utensil, replace damaged soup lids.
• 1880 - Interior of ice maker unit unclean.
  Clean and sanitize after draining ice from unit.
• 1800 - Surfaces under table mounted can opener unclean.
  Corrected.
• 3190 - Floor behind cookline unclean.
  Clean floor using dustless method.
• 0670 - Covered missing from chicken gumbo soup kettle.
  Corrected.