April 22, 2009 (Routine)

• 0760 - Critical The cheese sauce that has been heated and cooled previously was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria; cheese sauce is reheated in dispenser at 140 F .
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
• 1320 - The temperature measuring device located reach-in refrigerator is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 2310 B - The handwash station is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only

April 23, 2008 (Routine)

May 08, 2007 (Routine)

• 2310 - Critical The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
• 2350 ii - One toilet in the ladies' toilet room in poor repair.
  Repair plumbing.
• 3270 - Rodent droppings observed.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

May 10, 2006 (Routine)

• 3020 - 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.
• 3180 - Floors in the ice machine area are 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.
• 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.

January 05, 2006 (Routine)

• 0610 - Repeat 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.
• 3340 - Corrected During Inspection Critical Containers of cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 02, 2005 (Routine)

• 2000 - Corrected During Inspection Clean single service drink lids were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory by the three compartment sink.
  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

February 02, 2005 (Routine)

• 2000 - Corrected During Inspection Clean single service drink lids were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory by the three compartment sink.
  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

July 21, 2004 (Routine)

• 2310 - Critical The handwashing facility located at the snackbar is blocked, preventing access by employees for easy handwashing. CORRECTED.
  Access to the handwashing facility identified above is to be available during all hours of operation. (An employee removed the large rolling garbage can preventing its use).
• 0550 - Repeat Ice dispensing utensils improperly stored between uses. CORRECTED.
  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.
• 2000 - Ice bucket was found stored on floor at ice machine.
  Store the ice bucket in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0610 - Box of Sprite soda syrup stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3180 - Repeat Floor in storage rooms noted in need of cleaning along perimeters of room.
  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 21, 2004 (Routine)

• 2310 - Critical The handwashing facility located at the snackbar is blocked, preventing access by employees for easy handwashing. CORRECTED.
  Access to the handwashing facility identified above is to be available during all hours of operation. (An employee removed the large rolling garbage can preventing its use).
• 0550 - Repeat Ice dispensing utensils improperly stored between uses. CORRECTED.
  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.
• 2000 - Ice bucket was found stored on floor at ice machine.
  Store the ice bucket in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0610 - Box of Sprite soda syrup stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3180 - Repeat Floor in storage rooms noted in need of cleaning along perimeters of room.
  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.

January 23, 2004 (Routine)

• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Correcting.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1800 - The surface of the soap dispenser and paper towel dispenser had accumulations of grime and debris. The interior portions of one ice scoop's handle is not clean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0550 - In-use ice utensils improperly stored with handle in ice. Corrected.
  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.
• 2000 - Some single service items observed unprotected from contamination .
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3180 - Some floors in storage rooms are in need of more thorough 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.
• 2310 - Critical The handwashing facility located at the snack bar is blocked, preventing access by employees for easy handwashing. Corrected.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the preventing its use.
• 2890 - Fluorescent light bulb in a storage room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at handsink in restroom 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.

August 06, 2003 (Routine)

• 3340 - Critical Container of WINDEX is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CORRECTED DURING INSPECTION.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3180 - Floor in the candy storage room noted in need of cleaning below storage racks..
  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.
• 1770 - Observed accumulations of mold on the following food contact surfaces: nozzles of third soda machine and inside ice machine. CORRECTED DURING INSPECTION.
  Clean and sanitize these surfaces for food contact.
• 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.
• 1800 - The nonfood contact surface (outer areas) around some soda dispensors 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.

February 07, 2003 (Routine)

• 2310 - Critical The handwashing facility is blocked, preventing access by employees for easy handwashing. Corrected during inspection.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large garbage can preventing its use.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior rim of ice bucket.
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service cups observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.

February 07, 2003 (Routine)

• 2310 - Critical The handwashing facility is blocked, preventing access by employees for easy handwashing. Corrected during inspection.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large garbage can preventing its use.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior rim of ice bucket.
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service cups observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.