January 13, 2009 (Critical Procedures)

• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) FOOD 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.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: EQUIPMENT.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3330 - Corrected During Inspection Critical Repeat Working containers of HAZARDOUS PRODUCT are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

June 25, 2008 (Critical Procedures)

• 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition. Prepared Deli Sandwiches, Cooked meat products, Salad mixes, etc.
  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.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. No Sanitizing Wiping Cloth Solutions in use.
  Provide SANITIZING AGENTS at proper CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 3330 - Critical Working containers of HAZARDOUS PRODUCT are not properly labeled. Need to label all Sanitizing solutions. Wiping Cloth and 3 - Compartment Sink.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

July 27, 2007 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Dispensing Utensil Handle in Product - Bulk Ice Machine.
  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 - There was no temperature measuring device located in the Main Kitchen "Manitowoc" Refrigeration Unit.
  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.
• 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.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2000 - Single service items observed unprotected from contamination. To Go Coca-Cola cups.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 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 - Less than 20 foot candles of light was noted in both the "Manitowoc" Refrigerator and Freezer.
  Provide 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

March 14, 2007 (Follow-up)

March 09, 2007 (Other)

• 2260 - Critical INSTALL AIR GAP ON THREE COMPARTMENT SINK DRAIN LINE AND DRINK AND ICE MACHINE DRAIN LINES.
  Install an approved backflow prevention device to provide the necessary separation between the water supply (sink basins/potential food) 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 (3-compartment sink discharge line) and at least 1 inch(actual break or "AIR GAP").
• 2280 - Critical There is no handwash lavatory at THE NEW PROPOSED SANDWICH/FOOD PREPARATION AREA YET, preventing routine handwashing by food workers.
  Install an additional handwash lavatory at NEW FOOD PREPARATION AREA to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3080 - Less than 50 foot candles of light was noted in the NEW PROPOSED SANDWICH/FOOD PREPARATION AREA.
  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 - Physical structure HAS SOME MINOR FINISHING TOUCHES NEEDED IN NEW FOOD PREPARATION AREA. WIRE AND ACCESS HOLE IN WALL AT HEAT CONRTO PANNEL BOX BY SHELVES NEEDS TO BE SEALED/ENCLOSED. ALSO NEED PANNEL BOX/COVER OVER EXPOSED WIRES ON WALL LOCATED ABOVE PROPOSED HANDWASH SINK LOCATION.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 21, 2006 (Routine)

• 1320 - There was no temperature measuring device located in the McCall 2-Door Sandwich Bar Refrigeration Unit.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory 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

March 28, 2006 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: TEA AND WATER PITCHERS HOLDING PRODUCT NOT COVERED IN BETWEEN USE.
  Store food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. BAG OF POTATO'S OBSERVED STORED ON FLOOR IN KITCHEN AT ONSET OF INSPECTION.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. EXTERIOR OF MANITOWOK ICE MACHINE AND GASKETS.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: DISHWARE WASHED AT 3-COMPARTMENT SINK AT ONSET OF INSPECTION.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin OF THE THREE COMPARTMENT SINK -QUAT ~ 50 PPM AT ONSET OF INSPECTION.
  Provide SANITIZING AGENTS at proper CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. REAR ENTRANCE DOOR NOT EQUIPPED WITH SELF CLOSURE DEVICE.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

September 27, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wet wiping cloths observed stored out of sanitizer solutions.
  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. Cardboard boxes of drinks stored on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition. (Tuna Salad)
  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.
• 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1570 - EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning. Cold Hold equipment drain lines appear to be running down to floor with drip pans located along and underneath units. Should have an approved air-gapped drain line.
  Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - EQUIPMENT was observed in a state of disrepair and damaged. End light in kitchen burnt out and shield damaged/broken. Also, lights burnt out in Men's and Women's Restrooms.
  Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Kitchen Hood
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination. Disposable cups located in bar area observed out of protective sleeving.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3080 - Less than 50 foot candles of light was noted in the Food Prep./Kitchen.
  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
• 3080 - Less than 20 foot candles of light was noted in the Womens Restroom.
  Provide 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