July 14, 2009 (Routine)

June 25, 2008 (Critical Procedures)

• 0260 - Corrected During Inspection Critical The hot dogs in the Pepsi 2-door glass refrigerator is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) barbecue, hto dogs, cole slaw, chicken salad 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.

May 10, 2007 (Routine)

• 1040 - Food stored on wooden shelving in dry storage area.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1570 - Plastic food containers was observed in a state of disrepair and damaged.
  Repair thepastic food containers 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 plastic food containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 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.

December 20, 2006 (Routine)

• 1150 - The nonfood contact surface of the storage shelves is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: Beer mugs
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2310 B - The handwash station at the food prep area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only

November 02, 2006 (Routine)

• 0960 2 - Wooden shelving, in paper good area, were observed unsealed.
  Seal wooden shelving.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine.
  Maintain nonfood-contact surfaces of equipment clean.

September 21, 2006 (Critical Procedures)

• 0260 - Corrected During Inspection Critical Containers of Chicken Salad were observed beyond their used by dates. (Used by July 25, 2006.)
  Observe used by dates.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispensing unit.
  Clean and sanitize these surfaces for food contact.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 29, 2005 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1060 - The nonfood contact surface of the wooden board shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the chest freezer and reach-in refrigerator.
  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.
• 1550 - The handsink in kitchen and in restroom is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1800 - The nonfood contact surface of the botttom of beer keg box 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.
• 2000 - Boxed single-use/service articles were found stored on the floor.
  Store boxed single-use/service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3170 - Cove molding on foor underneath three compartment sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling fan and exhaust airducts in the food prep/kitchen area 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.

February 23, 2004 (Routine)

• 2790 - The indoor wall material located around plastic drain pipe under 3 comp. sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Repair hole around plastic drain pipe under 3 comp. sink.
• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0550 - Ice scoop improperly stored on top of ice machine.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the ice 2) In a properly installed holder.
• 2000 - Single service items observed unprotected from contamination on top of microwave oven.
  Store single service items inverted, protected or in an approved dispenser.
• 3270 - Harborage conditions exist under 3 comp. sink
  Eliminate harborage conditions[rodent hole] under 3 comp sink.
• 3180 - Floor dirty under 3 comp. sink
  All floors 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 A - Critical The following equipment non- food-contact surfaces were observed soiled to sight and touch:under counter around beer kegs.
  Clean and sanitize these surfaces for non- food contact.

February 17, 2004 (Other)