July 13, 2009 (Routine)

• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, grill, make tables, hood system.
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat floor 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.

June 10, 2008 (Routine)

• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerators, walk in shelves.
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the downstairs breakfast kitchen handsink 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.
• 3080 - Less than 50 foot candles of light was noted in the kitchen
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3090 - Ventilation is not sufficient to keep rooms free of excessive steam at dishmachine.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat ceiling kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - mop sink area 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 13, 2008 (Routine)

• 0260 - Critical The dairy products is unsound or adulterated.
  Ensure food is safe and unadulterated. go through all food in refrigerators and make sure none is outdated.
• 1570 - ice machine was observed in a state of disrepair and damaged.
  Repair the ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerator, stove, fat fryer.
  Clean and sanitize these surfaces for food contact.
• 2260 - Corrected During Inspection Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. 3 compartment sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the downstairs 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 carts preventing its use.
• 3170 - ceiling in kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 12, 2007 (Routine)

• 1570 - Repeat rusty shelves in walk is a condition that prevents necessary maintenance and easy cleaning.
  Repair the shelves 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 shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 167F>. To Correct:
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove , gril, walk in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Plumbing connections under the dishmachine are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3180 - Repeat floor at dishmachine and line 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.

April 04, 2007 (Other)

March 05, 2007 (Routine)

• 1570 - Repeat dishmachine not in operational condiction, white domestic freezer in need of defrosting.
  repair, clean defrost.
• 1720 - A sanitizer test kit was not avalible at time of inspection.
  Make sure a sanitizier test kit is used at the three compartment sink.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove, grill, fat fryer.
  Clean and sanitize these surfaces for food contact.
• 3170 - Repeat ceiling by dishmachine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - floor in 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.

November 20, 2006 (Routine)

• 0820 - Corrected During Inspection Critical ham cold holding at improper temperatures. disposed.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1450 - beverage air refrigerator not holding temp.
  repair
• 1570 - Repeat white freezer was observed in a condition that prevents necessary maintenance and easy cleaning. needs defrosting
  Repair the white freezer 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.
• 1790 - The top of cavity 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.
• 2810 - Ceiling in mens bathroom downstair is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Repeat ceiling and light fixtures in kitchen and dry storage area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 30, 2006 (Other)

August 25, 2006 (Routine)

• 1320 - There was no temperature measuring device located in the make table.
  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.
• 1570 - white freezer needs defrosting.
  defrost and clean
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove and oven
  Clean and sanitize these surfaces for food contact.
• 2350 ii - sink needs plug.
  Repair.
• 3170 - Ceiling dry storage area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - ceiling 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.