May 06, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef and raw fish stored over lettuce and tomatoes in the reach in cooler.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1800 - The nonfood contact surfaces of the 2 fans on the cook line 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.
• 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment by the back door.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Corrected During Inspection Critical Container of Home Defense Bug Spray stored with cleaning chemicals. (PIC stated that Bug Spray is only used outdoors and it is not sprayed inside the building. PIC removed Bug Spray for this area.)
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

November 18, 2008 (Critical Procedures)

• 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food, such as bread, with 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda nozzles at drink machine.
  Clean and sanitize these surfaces for food contact.

May 05, 2008 (Follow-up)

• 0450 - Corrected During Inspection Critical Repeat Employee observed handling ready-to-eat (RTE) food, such as carrots and cabbage, with bare hands, while making cole slaw. (gloves provided)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda nozzles.
  Clean and sanitize these surfaces for food contact.

April 03, 2008 (Routine)

• 0170 - Repeat A food employee was observed cleaning their hands in the 3-compartment sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0220 - Critical Repeat In use open drinking containers stored on food prep table 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.
• 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food, such as cooked meats, barbecue, lettuce and tomatoes for sandwiches, and hamburger buns with 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.
• 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs, raw beef, and raw fish stored over produce and pre-cooked barbecue in the reach in cooler.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - REPEAT OBSERVATION Wiping cloths improperly stored between use. Wet wiping cloth stored on cutting board.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1750 - REPEAT OBSERVATION Manufacturer containers of mayonnaise were observed reused for the storage of tea and other food items.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical REPEAT OBSERVATION The following equipment food-contact surfaces were observed soiled to sight and touch: soda nozzles and upsplash of soda machine.
  Clean and sanitize these surfaces for food contact.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not tight fitting.
  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.
• 3340 - Corrected During Inspection Critical Repeat Container of 409 cleaner stored with single service items in front service area. Container of ice machine cleaner/delimer stored on top of ice machine and next to single service containers.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 23, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking container stored on food prep table in a manner that may contaminate food, food contact surfaces or utensils. (discarded)
  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.
• 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food, such as French fries, bread, and cooked fish, with 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.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish and shell eggs stored over produce in the reach in cooler.
  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.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning products stored over equipment and utensils above 3-compartment sink.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 24, 2007 (Routine)

• 0170 - Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0220 - Critical Employees are drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container with a straw 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.
• 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food, such as tomatoes and bread, with 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.
• 0610 - Repeat Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not tight fitting.
  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.
• 3170 - Repeat Several ceiling tiles throughout the facility are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 20, 2007 (Routine)

• 0140 - Critical Improper handwashing procedures observed. Observed employee wash hands at 3-compartment sink with no soap and for less than 20 seconds.
  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.
• 0170 - Repeat A food employee was observed cleaning their hands in the 3-compartment sink adjacent to clean equipment.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0450 - Critical 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.
• 0520 - Corrected During Inspection Ketchup and condiment containers stored in the ice machine bin. (removed)
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0570 - Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored in water without sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Improper methods used to thaw fish. Fish thawing in water at 3-compartment sink.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Corrected During Inspection Critical Repeat The following foods are cold holding at improper temperatures: 1. tomatoes in sandwich prep unit at 47F IT, 2. cole slaw in sandwich prep unit at 46F IT, 3. beef in the sandwich prep unit at 45F IT, 4. breading for fish on counter at 66F ST.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - Unused or non-functioning equipment not removed from the premises. Unused equipment stored outside.
  Remove any unused or non-functioning equipment from the premises.
• 1750 - Manufacturer container of barbecue was observed reused for the storage of cole slaw.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda nozzles.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: 1. hood, 2. exterior of cooking equipment, 3. prep table shelf under griddle.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Plastic spoons were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed at the bottom of back door.
  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.
• 3170 - Repeat The following physical structures are not maintained in good repair: 1. several damaged ceiling tiles throughout the facility, 2. coving unattached from the wall in several areas of facility, including next to cooking equipment and handsink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Corrected During Inspection Critical Cleaner stored on front counter with single service items. Cleaning supplies stored above clean equipment at 3-compartment sink.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 04, 2006 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use. Wet wiping cloth stored on prep table.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Repeat Sliced cheese at sandwich prep unit at 49'F ST - cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

February 23, 2006 (Routine)

• 0160 - Corrected During Inspection Critical Observed employee touch raw hamburger and then touch hamburger bun without properly washing hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0470 - Critical Unwrapped or uncovered food in the reach in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The prepared ready-to-eat (RTE) cole slaw in the reach in cooler 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda nozzles.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. barbecue cooker, 2. exterior of storage unit next to fryers, 3. hood system, 4. exterior of all refrigeration units.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single-service items and equipment were found stored on the floor in the back kitchen area.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 - Critical The handwashing facility 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 equipment preventing its use.
• 3170 - Several broken or missing ceiling tiles in back kitchen area - not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment, including cardboard boxes and unused/broken equipment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3360 - Critical Containers of Raid bug spray found in the facility. PIC advised that the bug spray is used inside the establishment.
  Pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

April 05, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Sliced cheese - 50 cold holding at improper temperatures. Cheese moved to reach in refrigerator for quick cool down.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3340 - Critical Containers of chemicals stored on shelf above 3-compartment sink
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 11, 2004 (Routine)

• 0060 - Critical Empoyees must obtain food safety training. Brochure given. Must attend food safety class within 3 months..
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Over stock of cups and single service items. Broken equipment. Sandwich prep unit. Remove/sell.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 1100 - The food contact surface of the interior of the ice machine is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the above item 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.
• 0570 - Wiping cloths improperly stored between use. Observed on counters.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1780 - Critical Surfaces of the soda nozzles, food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of soda nozzle at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 0610 - Food stored in a commonly wet location. Small reach-in is leaking. Remove condensation and service unit.
  Protect food from contamination by storing the food in a clean and dry location.

May 22, 2003 (Critical Procedures)