September 23, 2009 (Routine)

• 3-302.12 - Unlabeled food containers (BAG OF FLOUR).
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-304.12 - 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. .
• 3-307.11 - Office supplies stored on top of bulk soda dispenser boxes
  Protect food from miscellaneous sources of contamination.
• 4-601.11b - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: CAN OPENER, REFRIGERATOR GASKETS, ICE MACHINE TOP GASKET.
  Maintain nonfood-contact surfaces of equipment clean.

September 17, 2008 (Routine)

• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 6-303.11 - Repeat Less than 20 foot candles of light was noted in the back storage area. CFM mentioned they are re-doing lights in Jan '09
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

June 03, 2008 (Routine)

• 5-202.15 - Check water drain from ice machine (in back storage room) for proper air gap. Could not access during inspection.
  Alter the existing water conditioning system/filtering device to facilitate disassembly for periodic servicing and cleaning or replacing.
• 6-303.11 - Less than 10 foot candles of light was noted in the back storage room. Replace bulbs to ensure correct lighting.
  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.

January 10, 2008 (Routine)

• 4-501.11 - Microwave was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. Needs to be commercial style when replaced - not household.
  Repair the microwave 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.
• 4-903.11 - Single use cups and plates in back storage room were observed stored unprotected..
  Store all single use items in the original protective package to protect from contamination until used.
• 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive odors. No vent system over stove in back kitchen or over fryers.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes

May 25, 2007 (Routine)

January 04, 2007 (Routine)

• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed dented can good.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-301.11 - 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.
• 3-304.12 - In-use utensils improperly stored between use. Observed ice scoop stored against an unclean wall.
  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.
• 4-501.12 - Repeat The cutting board on the sandwhich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: baffle filters
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Both ice machine observed with mold present
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Floors were noted in need of cleaning under the deep freezer and stove in the middle area.
  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.

November 27, 2006 (Complaint)

September 18, 2006 (Routine)

• 3-305.11 - 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.
• 4-501.12 - The cutting board(s) along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 4-602.13 - The nonfood contact surface of the ice machine deflection plate had mildew.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11 - Corrected During Inspection Hot dog boats, plastic forks were observed stored unprotected.
  Store knifes. hot dog boats in the original protective package to protect from contamination until used.