December 01, 2008 (Routine)

January 29, 2008 (Routine)

• 0820 2 - Critical cold holding at improper temperatures; potentially hazardous foods ABOVE 41 degrees in buffet bar, and in the beer unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. The potato salad and the cottage cheese in the buffet bar are to be discarded at 2:30 PM and replaced with fresh. The opened milk container in the beer unit was discarded and the sealed, pasteurized products were transferred to the walk in refrigerator.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the inside, upper part that no one sees, of the dish machine is coated; the drink nozzles are growing mold.
  The drink nozzles need to be "dropped" and washed - rinsed - sanitized often enough to prevent mold growth. The dish washer needs to squat down and look up at the inside of the dishmachine periodically (a flash light would help) so he/she will know when it is time to clean the inside. Clean and sanitize these surfaces for food contact.

May 14, 2007 (Critical Procedures)

December 18, 2006 (Routine)

• 1320 - Repeat Thermometers were missing or broken in some of the refrigerators.
  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.
• 1770 C - General cleaning needed.
  Maintain nonfood-contact surfaces of equipment clean.

August 08, 2006 (Routine)

• 1320 - Repeat There was no temperature measuring device located in the beer unit with 1/2 & 1/2's and the thermometer in the lower part of the pizza unit is broken.
  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 - Gasket on the pizza unit door is falling off.
  Time to replace it. MAN CAME TO FIX THEM YESTERDAY BUT HAD THE WRONG SIZE. NEW ONES ARE ON ORDER.
• 3340 - Corrected During Inspection Critical Container of degreaser is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. It is stored on the work unit, which is the top of the beer refrigerator.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items. IT WAS MOVED.

May 09, 2006 (Critical Procedures)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use. THE ICE SCOOP IS LYING IN THE ICE BIN WITH THE HANDLE IN THE ICE.
  IT WAS PUT IN THE ICE WITH THE HANDLE UP. 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.
• 1320 - Repeat There was no temperature measuring device located in the beer unit with milk and the two in the lower part of the pizza unit are BROKEN.
  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.
• 1320 - Repeat The temperature measuring device located the Kol Gard and the bottom of the pizza unit are not easily readable because they sit at a right angle to your eyesight.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 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.
• 1570 - The can opener blade is rusted and dull. IT ALSO NEEDS TO BE RUN THROUGH THE DISH MACHINE DAILY.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1600 - Repeat The interior surfaces 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.
• 3170 - Repeat You have done a good job on some of the holes in the wall. There are still a few left to do.
  Continue on. Thank you for what you have done so far.

February 07, 2006 (Critical Procedures)

• 0820 - Critical Cold holding at improper temperatures. PHFoods in the top of the pizza unit is above 45 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. PHFoods were put in 2 inch pans so ingredients would be used up in 2 hours or less and the other pans were put in the walk in at 38 DEGREES. full pans may be moved back to the pizza unit when it is capable of keeping foods 41 degrees.
• 1320 - There was no temperature measuring device located in the pizza unit or the Kol Guard.
  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. IF YOU DON'T HAVE A THERMOMETERS IN THESE UNITS, YOU CAN NOT MONITOR THE TEMPERATURES DAILY.
• 1450 - Pizza unit is iced up on BOTH ends and is not keeping foods at 41 degrees or lower.
  This unit (AND ALL YOUR REFRIGERATION) needs to be checked DAILY. You need to start a daily temperature log. Today it is iced up and foods are about 48 to 50 degrees. If this unit and others(LIKE THE UPRIGHT UNIT NEXT TO THE PIZZA UNIT) are not able to keep PHFoods cold at 41 degrees or below, they need to be REPLACED.
• 1600 - The interior surfaces 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. THE DISH MACHINE OPERATOR WAS STARTING TO DO THIS DURING THE INSPECTION.
• 3170 - Repeat Walls under the dish machine and hand sink are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 25, 2005 (Routine)

• 1570 - Extreme left door on the bottom of the make unit falls out of the hinges.
  To be repaired.
• 3170 - There are a few holes in the walls (near the dish machine, near the hand sink) that could allow the entrance of pests.
  They will be stopped up with steel wool today, and then they will be permanently repaired.