January 15, 2009 (Routine)

January 14, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1190 - Repeat The ambient air temperature measuring device located in the GIBSON REFRIGERATOR is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: large can-opener blade.
  Clean and sanitize these surfaces for food contact.

January 24, 2007 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. (in the food storage room)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the GE refrigerator is not there.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit 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.
• 1780 - Critical Repeat Food contact surfaces of the mechanical slicer, the mechanical can opener, and the inside surfaces of the storage room refrigerator, used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - Repeat The nonfood contact surface of the refrigerators 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.

November 01, 2005 (Routine)

• 1780 - Critical Food contact surfaces of the ( inside of microwave and the can opener blade) used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of microwave and the can opener blade no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the Refrigerators 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.

February 10, 2005 (Routine)

October 21, 2003 (Routine)

• 1800 - The nonfood contact surface of the door handle of fridge had 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.
• 1790 - The food contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3190 - Rubber floor mats not clean
  Clean rubber floor mats
• 3180 - Lower shelves under food prep tables 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.