June 23, 2009 (Routine)

March 11, 2009 (Critical Procedures)

• 1900 - Corrected During Inspection Critical No chemical sanitizer was found in the facility.
  Provide SANITIZING AGENTS at proper concentration of SANITIZER CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time. Use test strips to determine concentration.
• 2350 ii - Plumbing connections under the 3-VAT sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

June 02, 2008 (Routine)

• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen handsink.
  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
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: grill spatula and 2 sets of tongs stored observed with soil and food debris.
  Clean and sanitize these surfaces for food contact.
• 1960 - Corrected During Inspection TABLEWARE were found inside sanitizer sink without chemical sanitizer stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Corrected During Inspection Clean single service forks were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1800 - Corrected During Inspection The nonfood contact surface of the microwave 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.

May 21, 2007 (Routine)

• 0840 - Critical The prepared ready-to-eat (RTE) pork barbecue in the refrigeration unit is not labeled with a ""consume by"" date.
  Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Beverage and True reach-in cooler is not accurate, observed broken.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - excessive frost build up in upright freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  Defrost and clean the 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - The outdoor grill cook area: over hang,walls,exterior of grill itself,floor noted in need of deep 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.
• 3280 - Dead or trapped insects(mens,ladies restroom light fixtures) and mouse droppings were found on the premises, floor,prep table lower shelves,cash register unit-lower shelf.
  Remove dead or trapped birds, insects, rodents,droppings and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

May 21, 2007 (Follow-up)

June 26, 2006 (Routine)

• 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: individual bag of peanuts for sale).
  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 ready-to-eat (RTE) commercially processed pickles out of the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1570 - The door gasket of the Beverage air is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Spatula.
  Clean and sanitize these surfaces for food contact.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3170 - Physical structure in womens restroom(a/c ductwork) is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - All ceiling vents and grills 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.

July 01, 2005 (Follow-up)

June 14, 2005 (Routine)

• 0470 - Critical (CORRECTED AT TIME OF INSPECTION) 1. Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef patties stored over raw bacon and over cooked vegetable in Kenmore RIF. Raw bacon stored with onion rings. 2. Food not covered or protected in storage. Oil in fryer outside in grill area not protected from dust, debris, insects.
  1. Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.2. Cover food in storage. Cover oil and drain frequently or store inside. Manager stated that he will drain oil after each use and store inside.
• 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. BBQ not date marked for consume by date.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1150 - The nonfood contact surface of the board board under the crockpot is not designed or constructed to be easily cleanable. Crockpot is sitting on unfinished/unpainted particle board.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices and that is smooth and easily cleanable.
• 1770 A - Critical (CORRECTED AT TIME OF INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch: - Tongs stored on heat lamp with food debris from previous night's use- single service fry holder with insect on food contact surface
  Clean and sanitize these surfaces for food contact. Discard single service container.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - inside of Gibson reach in cooler with food debris buildup.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The 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.
• 1900 - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for sanitizing solution. No sanitizer was being used in 3-compartment sink for sanitizing equipment after washing and rinsing.
  Provide a sanitizer at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time after washing and rinsing in 3-compartment sink. Chlorine sanitizer should measure 50-100ppm. EHSS and person in charge discussed proper method of sanitizing equipment. Discussed use of test strips and how much water and sanitizer to use in 3-compartment sink.
• 2000 - Single service items observed unprotected from contamination.Fry holders not covered or turned over to protect from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Plumbing in poor repair. Toilet in ladie's restroom leaking.
  Repair plumbing.
• 3020 - Corrected During Inspection 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 - Corrected During Inspection Repeat 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.

April 26, 2004 (Routine)

• 1770 B - Observed accumulations of food debris and other soil on the following food and non food contact surfaces: shelving of Gibson RIF and door tracks of True beverage cooler.
  Clean and sanitize these surfaces for food and nonfood contact.
• 3220 - 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.
• 1960 - Food containers in food warmer were found replaced wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3170 - Floor in kitchen in nned of painting. Toilet in ladies' room not working.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 16, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the rest rooms or at the handwashing station in the food prep 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
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.