September 15, 2009 (Routine)

• 1060 - The nonfood contact surface of the threshold at back door and door frames throughout is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the refrigeration units are not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outsides of dry goods containers, insides of refrigerators and freezers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap along side 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.
• 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.
• 3180 - Repeat Floors and baseboards in the kitchen 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.
• 3380 - Corrected During Inspection Critical Repeat @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Observed chlorine sanitier in three compartment sink >200 ppm.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

January 08, 2009 (Routine)

• 0170 - Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employee stated they used the three compartment sink for handwashing.
  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 The personnel is drinking from an uncovered container in the food preparation 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.
• 0480 - Unlabeled food containers. Observed unlabeld containers of sugar and other dry goods on shelf ofprep table in kitchen
  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 - Repeat Wiping cloths improperly stored between use.Wiping clothes stored on front prep area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the all refrigeration units are not accurate.There are no ambient air thermometers in place in refrigeration equipment.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - The cutting board(s) along the 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Dry good containers on shelf or prep table in kitchen..
  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: Inside refrigeration and freezer units.in kitchen and outside.
  Maintain nonfood-contact surfaces of equipment clean.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Observed space along side and 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.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3180 - Repeat Floors under equipment, walls, and basebords throughout the facility 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.
• 3380 - Corrected During Inspection Critical Chlorine sanitzer in wiping cloth bucket found to be at >200 ppm. being applied to food contact surfaces 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

January 28, 2008 (Routine)

• 0170 - A food employee was observed cleaning their hands in a food preparation 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.
• 0550 - Corrected During Inspection Repeat Dispensing utensils[ice scoop] 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 - Repeat Wiping cloths improperly stored between use. Wiping cloths stored on food prep table and sanitizer concentration was too low [not measurable].
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2310 B - The handwash station in the front service area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3180 - Repeat Floors under equipment in the kitchen 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.

December 05, 2006 (Routine)

• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses (cocoa powder).
  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 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1010 - Sponges are being used to wash dishes at the 3 compartment sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1750 - Repeat Manufacturer container was observed reused for the storage of compote.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1)microwave, 2) reach-in cooler shelves
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Floor under prep unit 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.

May 22, 2006 (Follow-up)

• 0550 - Repeat Dispensing utensils improperly stored between uses. (cocoa powder, flour)
  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.
• 1060 - Repeat The nonfood contact surface of the poured concrete counter is not corrosion resistant, nonabsorbent, and/or smooth Area around the front service area is especially in need of repair. (Have a work order in for Aug. to sand, resurface, and seal concrete counter.)
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (installed weather stripping on bottom of door but there is still a gap on the side of the door - have place an order for a new 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.

May 22, 2006 (Follow-up)

• 0550 - Repeat Dispensing utensils improperly stored between uses. (cocoa powder, flour)
  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.
• 1060 - Repeat The nonfood contact surface of the poured concrete counter is not corrosion resistant, nonabsorbent, and/or smooth Area around the front service area is especially in need of repair. (Have a work order in for Aug. to sand, resurface, and seal concrete counter.)
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (installed weather stripping on bottom of door but there is still a gap on the side of the door - have place an order for a new 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.

February 14, 2006 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. (cocoa powder, ice scoop, flour)
  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.
• 1060 - The nonfood contact surface of the poured concrete counter is not corrosion resistant, nonabsorbent, and/or smooth Area around the front service area is especially in need of repair..
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The door gaskest of the prep refrigerator are damaged).
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1570 - Chest freezer was observed in a state of disrepair (needs defrosting)
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of salt, baking soda, and baking powder..
  Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Repeat Observed accumulations of encrusted rust or other soil on the following food contact surfaces: 1) ice maker 2) prep refrigerator 3) milk refrigerator 4) inside of oven
  Clean and sanitize these surfaces for food contact.
• 2660 - There is no cover to the feminine napkin refuse container in the restrooml.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 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.
• 3170 - Repeat Walls and ceiling tiles were not maintained in good repairin rear food prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The back food prep area was noted in need of cleaning. There was a heavy accumulation of dust around equipment.
  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.
• 3240 - Handwashing in rear food prep area is non-functional. Manager stated that there is a work order put in for it.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 22, 2005 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) Interior of the oven. 2) Interior of the front counter chest cooler.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Single-service items (cups, lids, etc) are being stored in an outside shelving unit.
  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. Store items indoors, or in an approved storage shed. CORRECT IMMEDIATELY.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There are large gaps at the 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.
• 3180 - Repeat The following areas are in need of cleaning: 1) Underneath equipment throughout the kitchen and front counter.
  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 22, 2005 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) Interior of the oven. 2) Interior of the front counter chest cooler.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Single-service items (cups, lids, etc) are being stored in an outside shelving unit.
  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. Store items indoors, or in an approved storage shed. CORRECT IMMEDIATELY.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There are large gaps at the 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.
• 3180 - Repeat The following areas are in need of cleaning: 1) Underneath equipment throughout the kitchen and front counter.
  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 28, 2004 (Routine)

• 0820 - Critical Butter cold holding at improper temperatures. The food has been out for about 2.5 hrs.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. MANAGER AGREED TO ENSURE THE BUTTER REACHES 41 DEGREES WITHIN 1.5 HRS.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Uncovered drinks were stored in the back 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. CORRECTED.
• 2000 - Single service items were found stored outside the back door.
  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. Move the cups inside.
• 1750 - Repeat Milk containers were observed reused for the storage of drink mixes.
  Discontinue the reuse of single-use containers for drink mix storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2890 - Light bulb in the back prep area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - The wall by the back prep unit is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0650 - The food on display is not protected from contamination. The free samples being given away are not adequately protected.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 3180 - The area around the back dumpsink and the inside of the back reach-in cooler 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.

February 04, 2004 (Routine)

• 0820 - Critical Repeat Shell eggs cold holding at improper temperatures. The eggs rated 64 degrees F, and a timeline could not be established for how long the eggs have been left on the counter.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. THE EGGS WERE EMBARGOED AND VOLUNTARILY DISCARDED. CORRECTED.
• 2310 B - Repeat The handwash station at the front service area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen area.
  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.
• 3260 - Employees are not using dressing rooms or lockers to store personal belongings. An employee hat was stored on trays used for customer orders.
  Employees should use dressing rooms or lockers, and store all belongings separate from utensils, foods, etc. CORRECTED.
• 1800 - The nonfood contact surface of the shelf under the prep table, and the metal speed rack used to hold pastries had 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.
• 2810 - Floor or floor covering near the 3-compartment sink is not smooth and easily cleanable. Damaged floor tiles were observed.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 1750 - Manufacturer containers were observed reused for the storage of various liquids and mixes.
  Discontinue the reuse of single-use containers for liquid storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0570 - Wiping cloths improperly stored between use. Cloths were being stored on counters and in stagnant water.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3340 - Critical Containers of various cleaners were not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. CORRECTED.
• 3180 - Repeat The wall by the ice machine, and the wall by the 3-compartment sink 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.

July 24, 2003 (Follow-up)

June 24, 2003 (Routine)

• 0820 - Critical Shell eggs were cold holding at improper temperatures. The eggs were rated at 72 degrees and have been out for about 45 minutes.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Employee stated that the eggs were out for baking, and will be put back into cooler when finished. THE EGGS WERE RELOCATED INTO THE PREP COOLER, AND MANAGER AGREED TO MONITOR THE TEMPERATURE TO ENSURE THE EGGS REACH 41 DEGREES IN 4 HOURS. CORRECTED DURING INSPECTION.
• 3330 - Critical A working container of Simple Green cleaner was 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. MANAGER AGREED TO CORRECT.
• 2310 B - The handwash stations in the front and back of the facility are being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 1800 - The nonfood contact surface of the cabinet in the customer service area, inside the coca cola reach-in, and inside the front prep cooler all had 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.
• 1060 - The nonfood contact surfaces of the cardboard in the front cooler, tape on the back prep cooler, and wall near the back prep cooler are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove or repair all these areas so they are smooth and easily cleanable.
• 0550 - In-use utensils improperly stored between use. The ice scoops in the front and back ice bins were stored with their handles in the ice.
  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. CORRECTED DURING INSPECTION.
• 2000 - Single service items observed unprotected from contamination. Coffee cups were stored next to a coffee dispenser and were observed to be visibly soiled by coffee.
  Store single service items inverted, in plastic, or in an approved dispenser. THE MANAGER VOLUNTARILY DISCARDED THE STAINED CUPS.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public. The health permit is being displayed in the back kitchen, and not the front area.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 1570 - The door gasket of the back prep cooler is damaged.
  Repair or replace the back cooler door gasket in accordance with the manufacturer's specifications.
• 3180 - The area around the prep cooler, the floor throughout the facility, the wall near the ice machine, and the area under the 3-compartment sink 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.
• 3270 - Critical Numerous flies were present in the facility. Manager stated that routine pest control visits are made.
  Continue to use methods 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. DISCUSSED OPTIONS FOR CONTROLLING PESTS IN THE FACILITY.