October 15, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Repeat Crab and Mashed Potatoes cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3340 - Critical Containers of Murphy's Oil are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of Murphy's Oil must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 08, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Ham, Rice and sausage cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Pork in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0930 - Corrected During Inspection Critical The raw and/or undercooked hamburger, eggs, and salmon provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.

April 07, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw shell eggs observed stored over ready-to-eat (RTE) strawberries and sliced onion in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1370 - The warewashing machine in the Great Room bar area is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:- plastice cup/lid dispenser at Great Room bar.- interior bottom of the True refrigerated prep. unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Great Room bar area.
  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 - Two light bulbs observed burned out under exhaust hood. The base of the wall behind the pot/pan storage shelf is deteriorated.
  Replace burned out light bulbs under exhaust hood. Repair wall surface behind the pot/pan storage shelving unit in the main kitchen. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Grease/debris observed on floor of main kitchen beneath the microwave oven and the steam table.
  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.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  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.

December 09, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin (raw chicken) stored over ready-to-eat (RTE) food (bread rolls) in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1680 - Corrected During Inspection The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level. Temperature strip did not change indicating 160 Deg. F..
  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.
• 1800 - The nonfood contact surface of the following equipment has an accumulation of grime and debris: - Stand Mixer- Utensil bin and utensils
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2020 B - Dishes in dish rack were found displayed with the food contact surface facing upward.
  Store dishes with food contact surface facing downward to prevent contamination prior to use.
• 3180 - Floor behind stoves and wall behind hand sink next to ice machine in main kitchen had an accumulation of grime and debris.
  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 22, 2008 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Repeat Tomatoes, shredded Cheese, Hard-boiled eggs, Canadian ham, and sliced turkey were cold held at improper temperature in the Victory salad prep reach in refrigerator, Sliced turkey was cold held at improper temperature in the True 2-door reach in refrigerator, and sausage links were cold held at improper temperature in the Traulsen rack reach in refrigerator.
  Transfer all food to refrigeration units to maintain food cold at 41 degrees F. or below. All out of temperature food was put on ice or transferred to refrigeration units which maintain food at 41 degrees F. or below. Engineering department was called and are repairing or maintaining refrigeration units to ensure they keep food cold at 41 degrees F. or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) barbecue pork in the main walk in refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - Bin and food storage lids stored in the bin- Bottom surface of plate trolley
  Clean and sanitize these surfaces for food contact.
• 3320 - Corrected During Inspection Critical Chemical spray bottle (all purpose cleaner) observed without a label.
  Label spray bottles with contents or discard.

April 24, 2008 (Routine)

• 0820 A 2 - Critical Sliced ham, shredded cheese and salsa was cold held at improper temperatures in the Salad Prep reach in refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Ice cream chest freezer has an accumulation of frost, door to Waitress reach in refrigerator is not tight fitting.
  Repair the refrigerator and defrost the chest 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Tableware and bin in bar.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following equipment has an accumulation of grime and debris: - Plate trolley- Areas under oven doors- Cavities of 2 door reach in ovens- Compartments under deep fat fryers- Fan shrouds on reach in freezers
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Wall next to 2 compartment vegetable sink and wall behind hand sink is detriorated.
  Reseal at wall between sinks to provide a smooth imperious surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 29, 2007 (Routine)

• 1580 - All the cutting board(s) throughout out this facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to this condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - The nonfood contact surface of the ice making machine has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted and or may drip drain or be drawn on to the ice.
• 3080 - Less than 10 foot candles of light was noted throught this facility.
  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, 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, and 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

February 22, 2007 (Routine)

• 1570 - The door gaskets of the two walk in refrigeration units in the dry store room were damaged.
  Repair or replace the walk in refrigeration units door gaskets in accordance with the manufacturer's specifications. Replacement of these gaskets will ensure cold holding requirement of food at 41 degrees F or below .
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration for the 3-compartment sink.
  Use a quaternary chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3180 - Walls through out the main kitchen 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.

September 11, 2006 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Stored above clean glasses.)
  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.
• 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods. (Cooked bacon)
  Store raw eggs below RTE foods to reduce chance of cross contamination.
• 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) beef, fish, chicken and pasta salad in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1100 - The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans 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.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: line pans, mixer, steam kettles (3), tilt grill, can opener, soda gun holder, cutting boards, and tea dispensers.
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the food prep area was observed blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 3170 - Ceiling tiles in mop room observed missing or damaged.
  Repair or replace tiles.
• 3340 - Corrected During Inspection Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items. (Bleach stored above chips.)

May 10, 2006 (Follow-up)

• 2310 - Critical Repeat The handwashing facility located at the food preparation area 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 cleaning equipment and ice machine parts preventing its use.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in refrigeration unit and less than 50 ft. cnadles of light in the food preparation area.
  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.Provide at least 50 ft. candles of light in the food preparation area.

May 01, 2006 (Routine)

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - In-use utensils improperly stored between use.
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Food stored in the dry storage area and walk-in refrigerators less than 6" off the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) meats in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0960 1 - Critical The food contact surface of thecooking equipment, pots, sheet pans is not safe.
  Repair or replace thecookware, pots sheet pans to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1080 - The rolling pin , spatulas is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) is not located in the Traulsen SB-1 refrigerator.
  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 chlorine and ammonia 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 food preparation area 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: Rust in ice machine, Panasonic microwave oven, ice cream freezer interior, Toastmaster Toaster interior, flat top and slotted grill, deep fryers, Tasteefare waffle maker ,pizza cutters, tablemixer, mold on rolling pin, oven mittens, can opener, interior of garland convection ovens, interior of garland salamander, interior of fruit juice machine in the room service area.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the deep fryer exteriors, Surefire gas stove exterior, air circulation screens in the walk-in refrigerators, exterior of all refrigeration equipment and cooking equipment has 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Critical Repeat The handwashing facility located at the food preparation area 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 cleaning equipment and ice machine parts preventing its use.
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigeration unit and less than 50 ft. cnadles of light in the food preparation area.
  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.Provide at least 50 ft. candles of light in the food preparation area.
• 3170 - Floor tiles are missing at the walk-in refrigerator. Floors in the walk-in refrigerator are rusted. Ceiling tile missing in dry storage area. Ice cream dipper station in disrepair and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Under Cooking equipment in the food preparation 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.

March 17, 2006 (Routine)

March 14, 2006 (Routine)

• 0260 - Corrected During Inspection Critical The jelly, butter, unknown power, ice cream, onions were unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods n the refrigeration unit are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Cutting boards (Moldy), table top mixer, slicers (2), food storage bins (potato, onion, unlabeled power), steam kettles (3), tilt grill, fry maker, ice machine (mold and rust interior), serving plates, serving bowls, clean plate storage units, prep and line pans, gravy boats, coffee cups, muffin pans, can opener, meat grinder, lettuce dryer, serving trays (rusty), vegetable shedders (2 moldy ), sheet pans and soda gun holder.
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen are blocked, preventing access by employees for easy handwashing. (one sink is filled with soiled water).
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2350 - Critical Ware washing machine is leaking from under unit in several areas.
  Repair or replace plumbing.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 13, 2005 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. (dry storeroom)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0960 1 - Corrected During Inspection Critical The food contact surface of the china cap and a teflon fry pan is not safe.
  Replace the both to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1080 - The pizza oven thermal shelving is damaged (cracked)
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1570 - The door gasket of the room service refrigerator is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) at the deli refrigerator needs bleaching out.
  Bleach the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1780 - Critical Repeat Equipment used for dispensing juices and the inside of the one ice machines,and the inside of the soda head gun were found to be soiled. (CORRECTED AT INSPECTION)
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage .
• 1800 - The nonfood contact surface of the milk refrigerator door gaskets, outsides of the trash cans in the kitchen, legs and wheels of equipment, outside of the ice cream freezer, outsides and handlesof some pots and pans, under the counter shelving, tops, sides, and insides of cooking equipment, dessert refrigerator door gaskets, dish stacking carts, utensil drawers, have 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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooks work are. (too many burned out tube lights)
  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
• 3170 - Bakery walk in shelving is not maintained in good repair. (rust)Also, cracked / missing fllor and ceiling tiles need to be repaired / replaced.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors and walls behind and under equipment 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.

March 29, 2005 (Follow-up)

March 23, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Unlabeled food containers.
  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.
• 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils. Slicer which had been cleaned still had dried food product and soil.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0960 1 - Critical The food contact surface of the cracked plastic liner iside of the ice machines (both). is not safe.
  Repair or replace the cracked liners to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1080 - Repeat The plastic beverage pitcher being used as an ice scoop is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1190 - Refrigerator thermometors are needed.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 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.
• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned before each use . The juice machine had an accumulation of soil around the spray head dispensers.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1800 - Repeat The nonfood contact surface of the inside bottoms asnd sliding door tracks of refrigeration, under the counter shelving, inside and outside of cooking equipment, tops of the refrigeration units .have 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.
• 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  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.
• 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.
• 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
• 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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen food prep areas. These are 4 bulb fixtures supplied with only 2 bulbs.
  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
• 3170 - Walls, floors, ceiling throughout the kitchen need repairs not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls, floors, ceiling in different areas of the kitchen needed cleaning.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 @Sanitizing Agent@ ( item being used to sanitize was a hand soap product.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

March 31, 2004 (Routine)

• 1570 - There is a plastic hose on the floor under the dish machine which needs to be reattached.
  Repair the tubing 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.
• 1080 - The plastic water pitcher is not designed and constructed to be durable as an ice scoop.
  Remove this item from the ice bin and replace with an approved scoop as needed.
• 3170 - The walk-in shelving and the walk-in door (inside surface) is not maintained in good repair (rusting ).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The floor area on both sides of the cooks lines 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.
• 3080 - Less than 50 foot candles of light was noted in the food preparation ares. There are too many tube lights burned out.
  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
• 1790 - The food contact equipment surface of the equpment along the cooks line is observed soiled with accumulations of grime and debris. Also, ask food service personnel to wipe out the inside bottoms of the refrigerators along the cooks line.
  Clean the the side surfaces of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.

July 11, 2003 (Routine)

• 3180 - Wall area behind the loading side of the automatic dish machine in the warewash area noted in need of cleaning. Also, the wall under he handwash sink in the same area needs cleaning. The floors behind the cooks line in the main food prep area need cleaning. This is a hard to reach area but should not be neglected.
  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.
• 1800 - The nonfood contact surface of the reach in refrigerators with sliding doors had accumulations of grime and debris in the slide tracks. Also, with the humidty and heat from the kitchen, keep up with preventing mold from building up around the refrigerator gaskets.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted. After cleaning away mold, follow up with a wipe cloth of bleach and water.