February 13, 2009 (Routine)

Violations:

• 2000 C - (CORRECTED DURING INSPECTION): Single service items observed unprotected from contamination. Rubber glove stored on single use article and single use articles not stored inverted.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fire suppressant system /and portions of ventilation hood system have accumulation of grease and is in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 2600 - The outdoor refuse container that has grease stored in it is stored on the ground and on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.

September 12, 2008 (Risk Factor Assessment)

Comments:
Facility was well maintained during inspection.

January 17, 2008 (Routine)

Comments:
No violations were observed during this inspection. Hand washing practices being properly done by all employees. Recommend that person-in-charge, manager, and/or supervisor attend an updated ServSafe class. Many topics have been changed with new ones added that could have an impact on your facility. Provided handouts and information on employee health, allergens, and risk factors during this inspection.

July 31, 2007 (Routine)

Violations:

• 1570 - Repeat Freezer door in disrepair. Heavy frost/ice accumulation just inside the door.
  Repair freezer door.
• 1770 C - Inside of reach in refrigerator in kitchen very soiled.
  Clean refrigerator thoroughly.
• 2750 - Repeat Refuse containers throughout the establishment are soiled an have an accumulation of debris. Oil waste can and large oil waste container very soiled- ground around it black from grease.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
• 3180 - Entire kitchen--walls, floors, (especially around the coving and corners) and ceilings observed with accumulations of grease and debis.
  Deep clean kitchen and storage areas.

Comments:
Put a time control plan for facility into action--facility only open for 4 hours each day (except Fridays) and for these days all food is discarded at time of restaurant closing. Fridays the facility will use temperature contol and monitor using a thermometer. Plan was put into writing and is available on file at the health department. Watch scoops in dry materials--make sure that handles are out of the product. Dishwasher sanitizing at 50ppm and 3-basin sink tested at 50ppm. Good inspection.

January 05, 2007 (Routine)

Violations:

• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. There is currently no plan and no official method for documenting the times at which the food being held with time as a control.
  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.
• 1570 - The door gasket of the walk-in freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2750 - Repeat Refuse containers and surrounding area are not being cleaned at a frequency to preclude grease/dirt build-up.
  Refuse area should be cleaned and maintained to preclude build-up.
• 2810 - Floor or floor covering in dry storage building is not smooth and easily cleanable and there is a small hole in the floor near the door.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

Comments:
Make sure employees are washing hands in the handwashing sink vs. the 3-basin sink. Was very happy to see good and frequent handwashing--good job. Talked at lenght with PIC regarding a written plan for the time control of food. This plan should list the foods which are to be included in this plan and state that after the 4 hour holding time frame, they will be discarded.

July 31, 2006 (Follow-up)

Comments:
Item #1700 on the Routine Inspection report dated 25 July 2006 reference the santize concentration being below 50 PPM for the warewashing machine has been corrected.

July 25, 2006 (Routine)

Violations:

• 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.
• 1060 - The nonfood contact surface of the wood shelving throughout entire storage shed area for single use articles etc. 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.
• 1550 - The warewashing machine drainboards upper tops are not properly sealed to adjoining wall and is allowing moisture and debris to accumulate on wall and between gaps all along the entire area.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. You may place a piece of stainless steel or aluminum and flange it over and using stainless steel screws attach it to the sides.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine solution was less than 50 ppm as required and stated on data plate for warewashing machine.Maintenance technician was contacted during inspection and is to come out and correct deficiency. CONTACT HEALTH DEPARTMENT ONCE CHEMICAL SANITIZER IS DISPENSING PROPERLY ONTO EQUIPMENT.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Several plastic food containers were soiled.
  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: 1. (CORRECTED DURING INSPECTION): Tea splashed up on the bottom side of shelving that is stored above tea containers.2. Dust accumulation on the tops of the Luzianne ice tea systems.3. Considerable food debris and soiled knife under the meat slicer and on the bottom of the meat slicer.4. Floor fan cover had dust accumulation.5. Dust accumulation on cover plate above the doors of the Continental 3 door refrigeration unit.6. Side of Vulcan oven and deep fat fryers have grease accumulation.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The inside top of the 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.
• 1960 - Plastic containers 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2750 - Grease refuse containers heavily soiled with grease. Grease on ground surface and concrete surface. Area and continers in need of cleaning.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil. Clean soil area and place powder lime down to help with flies.
• 3170 - Floor tile damaged in front of deep fat fryer and next to utility sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat 1. Wall soiled behind stainless steel cart in warewashing area.2. Trash and debris under the equipment/utensils storage rack in the warewashing area.3. Wall surface along and under the warewashing machine drainboards have spills and splashing on it.4. Considerable grime/debris under the Continental 3 door refrigerator and all along the entire length of the wall under other equipment.5. Considerable grime/debris under the deep fat fryers.6. Considerable grime/debris under and along side at bottom of the utility sink.
  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.

Comments:
Discussed employee health and requirements associated with employee health.

February 16, 2006 (Critical Procedures)

Violation: 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. EMPLOYEE WAS INSTRUCTED ON PROPER PROCEDURES.
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.
Comments:
Food was not being served at time of inspection.

August 03, 2005 (Routine)

Violations:

• 0610 - Food stored less than 6" above the floor. Granulated sugar, etc.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1150 - 2 cracked lids on mobile condiment containers in need of replacement.
  Replace lids with an easily cleanable surface that is crack or break free.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Debris, dead flies, dust on top of shelves in Polar King Walk-in Refrigerator.2. Grease drippings on the pipes encased wires to light fixtures.
  Clean surfaces. Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Debris accumulation on floor under and behind can rack and Continental refrigerator.
  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 in need of being cleaned.1. Over the ventilation hood.2. In ceiling is dishwasher room.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

February 03, 2005 (Routine)

Violations:

• 1150 - A lid on a food container where Brown Sugar was stored was cracked and in need of replacement.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices, cracks, or breaks.
• 1320 - There was no temperature measuring device located in the Frigidaire Ice Cream Freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1600 - Corrected During Inspection Repeat The inside tops of the doors of the mechanical warewashing machine had food debris accumulation.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1600 - Corrected During Inspection Repeat The Sanitizing compartment of the 3-compartment sink had a grease film..
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Side of Frialator deep fat fryer had grease accumulation.Sides of stove had grease accumulation.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Food containers and lids 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. You can use a clean dry paper towel to dry them.
• 3180 - Repeat 1. The floor had debris on it next to and under the utility sink in the rear of the facility.2. Debris on the floor behind the Continental refrigertion unit.3. The ceiling on wall above/beside the can rack had splashes, droplets, etc. and 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.

August 12, 2004 (Routine)

Violations:

• 1600 - The inside tops of dddor and undersides of door where they close on warewashing machine had an accumulation of debris.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 0960 1 - Critical A Styrofoam cup was being used to stored crushed red pepper and is not a safe storage container.
  Replace the EQUIPMENT to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.CORRECTED DURING INSPECTION.
• 1930 - Repeat Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.CORRECTED DURING INSPECTION
• 1100 - Critical The food contact surface of the CAN OPENER BLADE is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the CAN OPENER BLADE 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.CORRECTED DURING INSPECTION - CAN OPENER PULLED AND DIFFERENT ONE WITH GOOD BLADE TO BE USED.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade was dirty and had metal shavings due to a cut in the blade.
  Clean and sanitize these surfaces for food contact.CORRECTED DURING INSPECTION
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Sides of deep fat fryer had grease accumulations.2. Dust accumulation on top of ice producing machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat 1. Debris/splashes on to of ceiling in walk-in.2. Debris on floor under storage racks in Dry storage shed.3. Grease spill on floor under deep fat fryers4. Moisture/grease droplets on ceiling in kitchen and on wall behind the Continental Refrigerator.
  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 05, 2004 (Routine)

Violations:

• 1800 - Repeat The ventilation hood system, filters, and fire suppressant system had dripping and/or grease accumulations.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The inside of the microwave oven had some pitted spots and the outside at the top had a piece missing. The microwave is very old and just worn and both the inside and outside.
  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.
• 3170 - The following physical structure is not maintained in good repair:1. Missing and/or damaged tile on floor behind/under cooking and grilling equipment.2. Coving missing and loose on floor/wall under the warewashing machine area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat 1. The ceiling and walls have food splashes, spots, etc. in the main kitchen area where the cooking equipment and hot line is. Both are dingy looking and may need repainting after cleaning thoroughly.2. The ceiling tile in warewash machine area is spotted, dingy, etc. and 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.

August 07, 2003 (Routine)

Violations:

• 0480 - Repeat Unlabeled food containers - sugar, brown sugar, chicken batter.
  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.
• 0620 - Food stored under other sources of contamination. Food supplies stored on floor in outside shed. Filters for grease exchange had vector system stored on top of them.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.CORRECTED DURING INSPECTION.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CORRECTED DURING INSPECTION.
• 1100 - The food contact surface of the FOLLOWING EQUIPMENT is not smooth, contains cracks, chips, or pits and can not be easily cleaned.1. Container used for breading chicken in cracked.2. Cracked lid on brown sugar container.3. Several other containers/lids had cracks/chips
  Repair or 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 buildup of food debris.
• 1600 - The interior/exterior surfaces doors of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 - Critical Repeat Encrusted food deposits and/or other soil deposits were observed on the food contact surfaces of the following equipment: Hobart meat chopper, meat slicer, top of shelf where pitchers are stored.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.CORRECTED DURING INSPECTION.
• 1750 - Manufacturer containers were observed reused for the storage of numerous food items in the Continental Refrigerator as well as in other areas..
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The nonfood contact surface of the following EQUIPMENT had accumulations of grime and debris.1. Outside edges of several stainless steel pans had encrusted grease.2. Ventilation hood system/fire suppressant pipes, etc. had grease/dripping grease.3. Sides and back of grill and fryers had some encrusted grease.4. Table legs on several pieces of equipment had food debris/grease.5. Bottom shelves of work tables had food debris/grease film.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean pans were stored wet and not observed stored in a position to allow air-drying.
  Store @TABLEWARE@ in a self-draining position that allows air-drying. CORRECTED DURING INSPECTION.
• 2000 - Single service items observed unprotected from contamination. Stored next to chemicals.
  Store single service items inverted, in plastic, or in an approved dispenser. CORRECTED DURING INSPECTION.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug, but has the opening for one and is covered with duct tape.
  Replace the drain plug to the refuse container. CONTACT THE WASTE COMPANY THAT PROVIDES SERVICE TO YOU AND HAVE THEM PROVIDE A CLEAN AND SANITIZED DUMPSTER WITH A DRAIN PLUG IF THE DUMPSTER HAS A POSITION FOR A DRAIN PLUG.
• 1930 - Soiled linens, what appeared to be a soiled apron was found stored on the bread storage rack.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 3170 - Hole in was behind storage rack next not maintained in good repair, coving is missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls and ceiling throughout kitchen have splashes, spills, and is dingy and noted in need of cleaning. Floor behind and under utility sink, Continental Refrigeration unit, and Dishwasher have some food debris/soil and 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.
• 3140 - Personal items, umbrella, purse, etc. store next to and/on crackers and food contact surfaces and are not located to protect food or food contact surfaces from contamination
  Locate personal items/ lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 3220 - Mops and brooms not hung up to air dry. Mops stored on copper pipe to hot water unit and mop in bucket not in use.
  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 - Critical Containers of HAZARDOUS PRODUCTs are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals and cleaning supplies stored next to food supplies and single-use/service articles.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED DURING INSPECTION.
• 1780 - Critical Inside cavity of ice machine at drop plate and pins had some mildew. Dispensing nozzles on beverage dispensers were soiled.
  Clean and sanitize inside of ice machine and nozzles at a frequency to avoid accumulation and contamination of food products. CORRECTED DURING INSPECTION.

Comments:
Correct all non-critical violations as soon as possible and not later than 90 days from date of this inspection.

January 23, 2003 (Routine)

Violations:

• 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Meat Slicer located on work table had food debris encrusted on the slicer blade and in corners of machine.**CORRECTED DURING INSPECTION**
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 0480 - Unlabeled food containers. 1. Unlabeled sugar and flour containers on rear storage rack.2. Unlabeled brown sugar, chicken batter, sugar in large mobile condiment bins.
  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.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris.Grease accumulation on sides of deep fat fryer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning.The wall along side where the microwave oven sits and next to the reach in refrigeration unit had what appeared to be dust/grease accumulation and some splashing.
  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.
• 1960 - EQUIPMENT were found stacked while wet after cleaning and chemical sanitization.Several stainless steel insert pans were stacked together and were wet. **CORRECTED DURING INSPECTION**
  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.

Comments:
Good use of thermometer and temperature control. Employees washing hands frequently. All noncritical violations are to be corrected as soon as possible and within 90 days of date of this inspection. The information on this report may be publically displayed on the website.