August 10, 2009 (Risk Factor Assessment)

March 02, 2009 (Routine)

January 20, 2009 (Routine)

• 1320 - Repeat The temperature measuring device located in the refrigeration compartment is not easily readable. There was no thermometer located in the chest freezer compartment.
  Provide an easily readable thermometer in all refrigeration and freezer compartments so employees can accurately read the thermometer.
• 1570 - Temperature regulator missing on one of the counter-mounted fryers.
  Provide fryers in good repair in accordance with manufacturer's requirements for safety and functionality.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COOKLINE'S EXTERIOR COOKING EQUIPMENT SIDES & LOWER SHELVING, and the VENTILATION HOOD FILTERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 3030 - Men's restroom paper towels not stored in the dispenser.
  Store the paper towels in the towel dispenser in order to protect the unused single-use towels from possible contamination.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

September 10, 2008 (Routine)

• 0480 - Unlabeled containers of breading mixtures.
  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.
• 1320 - There was no temperature measuring device located in the Estate reach-in cooler compartment, chest freezer compartment, and the Frigidaire reach-in cooler & freezer compartments.
  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 - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS.
  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.
• 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.
• 3180 (Toilet Rooms) - Toilet room floors in need of cleaning.
  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.
• 3240 - The kitchen handsink is unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

June 11, 2008 (Routine)

• 1060 - Rusty shelf located under the cookline counter top.
  Replace or resurface the rusty shelf.
• 1060 - Cardboard box being used to store equipment and utensils.
  Use storage containers that meet the criteria of smooth, durable, easily cleanable, and nonabsorbent.
• 1100 - The handle fasteners on the hand-held deep fry skimmer were not mounted in a manner to be easily cleanable.
  Obtain a different skimmer were the handle attachment to the skimmer basket meets the criteria of being smooth, durable, easily cleanable with no pertrusions or sharp angles.
• 2000 - Box of glassware was found stored on the floor.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3220 - Mop 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.

January 31, 2008 (Routine)