August 18, 2009 (Routine)

October 31, 2008 (Routine)

October 02, 2008 (Routine)

• 1150 - The nonfood contact surface of the shelves inside cabinet not stable, shelves in storeroom not smmoth and are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Repeat Thermometer inside the True refrigerator registers 45 F after being closed for at least 5 hours and was observed in a state of disrepair and damaged. No PHF located in the is unit.
  Replace the thermometer.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Cabinets observed with food spillage of sugar. True reach in refrigerator vents soiled.
  Clean and sanitize these surfaces for food contact.
• 1800 - Observed soiled towels on shelf storing clean dishware.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2020 A (single-service/single-use) - Single-service coffee stirrers not protected from contamination.
  Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
• 3080 - Less than 20 foot candles of light was noted in the self service area.
  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
• 3180 - Dead bugs observed in the ceiling light covers in the service area 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.
• 3190 - Carpet flooring observed in food preparation area.
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
• 3270 - Live baby roach observed inside cabinet.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Critical Containers of cleaners stored laying on shelves, which are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 20, 2007 (Routine)

• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Cabinet under 3-c sink has crumbling particle board.
  Repair.

May 18, 2007 (Routine)

November 29, 2006 (Routine)

• 0610 - Boxesof waffle mix on storeroom floor.
  Elevate 6 inches.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

June 30, 2006 (Routine)

June 30, 2006 (Routine)

November 29, 2005 (Routine)

May 04, 2005 (Routine)

November 03, 2004 (Routine)

• 2000 - Coffee filters uncovered.
  Protect.
• 0820 - Critical Repeat Hardboiled eggs at 57 F. Cream cheese in frozen crock at 46 F. Yogurt found at 52 F (ice level had melted).
  Hardboiled eggs are not to be kept after breakfast. Frozen crock was placed on counter at 6 AM. PIC suggested she put out at 7 AM instead. These will be discarded today. Keep ice level high during breakfast. These will be discarded today.
• 0850 - Critical Hardboiled eggs not on time control.
  Edit policy to reflect change in menu items that are discarded after breakfast.
• 2020 - Single service displayed haphazardly.
  Display in one direction.

May 03, 2004 (Routine)

• 1570 - Unused or non-functioning equipment not removed from the premises. Non-working refrigerator.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Cabinet doors were observed in a state of disrepair and damaged.
  Repair the cabinet doorsr 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.
• 1100 - Broken scoop found in ice machine. New milk dispenser can only be used if spouts can be fully disassembled for proper cleaning and sanitizing.
  Replace scoop with one that has a proper handle. Keep handle out of ice. Worker will try to disassemble new milk unit to ensure cleanability before using.
• 1040 - A wooden sccop is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 0820 - Critical Butter packets found stored in unrefrigerated drawer. Yogurt in dish with too little ice surrounding cartons.
  Butter to remain at 41 F or below. Butter was discarded. Ensure yogurt is kept below 41 F.