July 01, 2009 (Routine)

• 0850 - Corrected During Inspection Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quaternary ammonia chemical test kit to ensure the sanitizing solution in wiping cloth buckets is maintained at the proper solution.
• 1800 - The nonfood contact surface of the side exterior surface of the deep fat fryer has an accumulation 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.
• 3180 - Floor in the dry storage area had an accumulation of grime and debris.
  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.
• 3380 - Corrected During Inspection Critical Chlorine bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010: chlorine level in low temperature automatic warewashing machine was above 100 PPM.
  Utilize only chlorine bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces: Ensure sanitizer level is 50 parts per million to prevent a chemical residual on food contact surfaces.
• 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

July 03, 2008 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical Eggs and ham cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F over 4 hours.
• 0960 2 - Bread crates observed use as shelving,.
  Remove bread crates from the facility and replace with approved shelving.
• 0960 2 - Wooden shelving, throughout the facility, was observed soiled, peeling, cracking.
  Repair or replace wooden shelving.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of ice machine, fryer, refrigerator, freezers, oven, soda dispensing machine, and cup lid storage area of soda machine.
  Clean and maintain cleanness of equipment.
• 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3270 - Critical Methods are not being used to control pests (Ants found throughout storage areas.)
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Corrected During Inspection Critical Containers of cleaning 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.

January 22, 2008 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep 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.
• 0820 1 - Corrected During Inspection Critical Cheese burger hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was observed blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.

September 04, 2007 (Routine)

• 0240 - Corrected During Inspection 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.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Single service items observed unprotected from contamination. (To-go containers.)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Floor, of walk-in freezer, 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.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

July 24, 2007 (Other)

July 20, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. To-Go window.)
  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.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 13, 2007 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use. (Stored on equipment.)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: fry and tea storage containers.
  Clean and maintain cleanness of equipment.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda storage shelf, oven, and deep fat fryer hood and filter system.
  Clean and maintain cleanness of equipment.
• 3045 - Repeat 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.
• 3180 - Repeat Walls, floors, and shelving, in dry storage area, was noted in need of cleaning.Floor in walk-in freezer was observed soiled.
  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.Clean and maintain cleanness of walk-in floor.
• 3220 - Repeat 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.
• 3340 - Corrected During Inspection Critical Container of cleaning chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 07, 2006 (Routine)

• 0240 - Corrected During Inspection 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 - Corrected During Inspection Critical The raw eggs are stored above ready to eat food in the walk-in 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.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises(ice machine).
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dishwasher.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the exhaust hood filters 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.
• 2000 - Repeat Many single service items observed unprotected from contamination. The tops of single service container boxes are being removed exposing the single service containers to potential contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3045 - Repeat 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigerator.Location@
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Repeat The floors in the walk-in freezer 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 Repeat 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.
• 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

September 19, 2006 (Routine)

• 0570 - Wiping cloths improperly stored between use. wiping cloths stored lying on food preparation counters in the facility.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The prepared ready-to-eat (RTE) meat (pork) in the walk-in 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 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.
• 1800 - Repeat The nonfood contact surface of the exhaust hood filters has accumulations of grease and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Many Single service items observed unprotected from contamination. Single service items found outside of the original packaging in the dry storage area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  Discontinue to use the automated handwash station for dumpstation. This station must be used in accordance with the manufacturers operating procedures.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(both men and women restrooms).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 10 foot candles of light (2 ft. candles noted) was noted in the walk-in refrigerator
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Repeat Floors 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 - Mops not hung up to air dry. Wet mops were sitting in soiled mop water in the rear of the facility
  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.
• 3270 - Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3290 - Trash cans, brooms dustpans noted to be stored in such a way that it is contaminating single service containers
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

November 28, 2005 (Routine)

• 0610 - Bottles of assorted syrups are being stored directly on floor behind front counter.
  Properly store all food items at least 6" above floor.
• 1570 - Unused or non-functioning equipment (Scotsman ice machine) not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 C - The following non-food contact surfaces observed soiled with accumulation of dirt and/or food particles: bottom shelf of stainless steel table in prep area, stainless steel lids to syrup dispensing units at front service area, and exhaust filters above fryers (left side fryers).
  Clean non-food contact surfaces of equipment.
• 3180 - Walk-in freezer floor observed soiled with an accumulation of food debris.
  Clean floor of walk-in freezer unit
• 3180 - Quarry tile floor beneath grill soiled with grease accumulation.
  Clean floor beneath grill.
• 3260 - Personal article (ladies purse) improperly stored beneath bun toaster.
  Properly store personal articles in a designated area.

July 26, 2005 (Follow-up)

• 1800 - Repeat The nonfood contact surface of the 3 exhaust ventilation system 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.
• 2890 - Light bulb in food preparation area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

July 21, 2005 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - Sinle service items not protected from contamination.
  Protect sinle service item from miscellaneous sources of contamination.
• 0830 - Critical The prepared ready-to-eat (RTE) food 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 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.
• 1570 - The door gaskets of the refrigerators are (missing, damaged).
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: pans
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of Beverage Air Refrigerator behind the serving line.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The (cavity, door seal) of three microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1800 - The nonfood contact surface of the shelves in walk in refrigerator has accumulations of grime and debris.Interior and top of dishwashing machine have accumulation of grime.Top of water heater has accumulation of grime.Top of syrup tank has accumulation of grime.Storage shelves throuughout the facility have accumulation of grime.Exterior of soft-serve ice machine has accumulation of grime.3 Exhaust ventilation systems have accumulation of grease.Exterior of 2 deep fat fryers have accumulation of grease.Sink at eye wash station has accumulation of grime.
  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.
• 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.
• 3170 - Ceiling in the storage room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall and ceiling in the walk in refrigerator noted in need of cleaning.The compressor unit in the walk in refrigerator soiled with grime.The wall and floor throughout the facility were 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.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3340 - Corrected During Inspection Critical Containers of pesticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of pesticide must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 17, 2004 (Routine)

• 0570 - Wiping cloths improperly used and stored.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 1740 - Critical Due to the lack of proper manual or mechanical means of warewashing per Article 6 and Article 7 of Part IV of the Food Regulations, food-contact surfaces of wares intended for use by consumers cannot be cleaned and sanitized.
  The use of only single-use kitchenware, single-service articles, and single-use articles for use by the consumers is required in order to continue food service operations.
• 0540 - Critical Soft serve machine has an accumulation of old dry soft serve mix in slide tray on lift side.
  Cleaned and sanitized utensils or equipment during food preparation.
• 0550 - 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.
• 2750 - Refuse containers are soiled an have an accumulation of debris.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
• 2700 - Dumpster door open. lid missing.
  Replace the missing lid for the waste storage container .