July 30, 2009 (Routine)

• 0820 A 2 - Critical Potentially hazardous foods cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the sandwich unit and white reach-in is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of crock pot, utensil containers in kitchen
  Clean and sanitize these surfaces for food contact.
• 3170 - Walls and ceiling tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 28, 2009 (Routine)

• 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0480 - Unlabeled food containers.
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) BBQ 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving in kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 2810 - Wall or wall covering by trash can and where old water heater was placed is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2850 - Torn vinyl not easily cleanable.
  Design mats and duckboards to be removable and easily cleanable.
• 2870 - Ceiling tile around hood in both kitchens not easily cleanable.
  Attachments to walls and ceilings shall be easily cleanable.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

January 23, 2009 (Routine)

• 0820 A 1 - Critical BBq and hot dogs hot holding at improper temperatures.
  Reheat the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
• 1180 - The food temperature measuring device (degrees F) located in the sandwich unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine, wire racks in walk-in and in kitchen, interior of utensil drawers, shelving with contact paper that is peeling.
  Clean and sanitize these surfaces for food contact.
• 2810 - Ceiling in kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.

October 14, 2008 (Routine)

• 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.
• 1570 - Teflon coated pans were observed in a state of disrepair and damaged.
  Replace pans as necessary
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cutting boards, ice machine, utensils in drawers
  Clean and sanitize these surfaces for food contact.
• 3430 - Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
  Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides

December 17, 2007 (Routine)

• 1180 - The food temperature measuring device (degrees F) is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1570 - The following equipment were in poor repair: rusty racks found in reach-in refrigerators, freezers in need of defrosting to prevent ice accumulation, and handbasin with water turned off and valve.
  Correct all problems mentioned with above equipment .
• 3340 - 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.

April 06, 2007 (Complaint)

March 09, 2007 (Complaint)

February 16, 2007 (Routine)

• 1100 - Repeat The food contact surface of the shelving in chicken reefer (back area) and front lowboy behind counter is not smooth, contains cracks, chips, or pits and can not be easily cleaned (rusty).
  Repair or replace the shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 3180 - Condenser grills in walk-in reefer 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.
• 3260 - Corrected During Inspection Purse and personal items stored on fountain syrup (front).
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

November 03, 2006 (Routine)

• 0570 - Corrected During Inspection Repeat Improper use of wet wiping cloths and sanitizer bucket below required 50-100ppm concentration.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 1100 - Repeat The food contact surface of the shelves in front lowboy and back kitchen's reach-in refrigerator is not smooth, contains cracks, chips, or pits and can not be easily cleaned (rusty).
  Repair or replace the shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1150 - Repeat The nonfood contact surface (handle damaged) of the crock pot with BBQ is not designed or constructed to be easily cleanable.
  Replace this item (handle) to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1170 - Ventilation hood filters (both units) are unclean.
  Clean hood filters.
• 1180 - Corrected During Inspection The food temperature measuring device (degrees F) located in the refrigerator by back 3-compartment is not scaled accurately for cold temperatures.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1400 - The walk-in's drain line for condenser/waste collection compartment is damaged/not properly sloped to eliminate pooling water.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1800 - The nonfood contact surface of the main kitchen's three door reach-in has accumulations of grime and debris near compressor unit (lower section).
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Portable kitchen fan by 3-compartment sink in the 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.

August 04, 2006 (Routine)

• 0450 - Critical Styrofoam in ice bin (front) without a handle
  Discard styrofoam cup.
• 0570 - Corrected During Inspection Improper use of wet wiping cloths in back prep area.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 1100 - Corrected During Inspection The food contact surface of the front lowboy reefer in prep area (shelving rusty) and soup crock pots are lined with aluminum foil hense is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove foil to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1150 - The nonfood contact surface of the crock pot for BBQ (front) handle damaged and is not designed or constructed to be easily cleanable.
  Replace handle for this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1800 - The nonfood contact surface of the reach-in reefer by the three compartment sink (back) 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.
• 3660 - Corrected During Inspection Current 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.

June 06, 2006 (Follow-up)

• 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (back screen door has air gap at bottom of unit)..
  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.
• 3080 - Repeat Less than 20 foot candles of light was noted in the vestibule outside walk=in unit (main).
  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

June 02, 2006 (Follow-up)

• 0240 - Repeat Some employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1580 - Repeat The cutting board(s) along the lowboy unit bekind front counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2890 - Repeat Light bulb in front service area behind counter and back kitchen are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (back screen door has air gap at bottom of unit)..
  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.
• 3080 - Repeat Less than 20 foot candles of light was noted in the vestibule outside walk=in unit (main).
  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

May 03, 2006 (Routine)

• 0240 - Repeat Two employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Corrected During Inspection Repeat Improper use of wet wiping cloths near soup kettles andin bucket under front counter.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping cloths in a chemical sanitizer at the proper concentration between use.
• 1100 - Repeat The food contact surface of the of soup kettles lined with single service aluminum foil and shelving in lowboy single door reefer under microwave (front) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Discard foil to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1580 - Repeat The cutting board(s) along the front prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: can opener (back) and three door reefer unit.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces under hushpuppies warmer.
  Discontinue lining unit with linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 2890 - Some light bulb (front} over prep area not totally shielded, coated, or otherwise shatter-resistent.
  Add endcaps to shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents air gap present under rear door..
  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.
• 3080 - Repeat Less than 20 foot candles of light was noted in the vestibule outside walk-in.
  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
• 3180 - Repeat Portable fans in center and back kitchens and condenser grills in walk-in 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.

January 31, 2006 (Routine)

• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for thawing chicken.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0240 - Employee observed working in the food service area prepping chicken without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0550 - Corrected During Inspection Ice scoop at front ice bin (In-use utensil handle in contact with products) improperly stored between use.
  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.
• 0570 - Corrected During Inspection Improper use of wet wiping cloths at three-compartment sink.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 1100 - Repeat The food contact surface of the soup crock pots lined with single service aluminum foil and shelving (rusty) inside prep reefer unit, front hense is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove foil lining to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1580 - Repeat The cutting board(s) along the front prep area over prep reefer unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - Repeat The nonfood contact surface of the upright freezer (hotpoint), top surface, deep fryer, chicken prep reefer (back area) and three-door reefer under unit (around compressor) 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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: weight scale at main kitchen prep table and can opener blade in back area..
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (back door has air gap at bottom of unit). Door has been purchased.
  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.
• 3080 - Repeat Less than 20 foot candles of light was noted in the vestibule outside main walk-in.
  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
• 3660 - Corrected During Inspection Repeat Current permit is not posted in a place where it is readily observable by the public.
  Post the current permit in a place where it is readily observable by the public transacting business with the establishment.

October 25, 2005 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: raw chicken in back refrigerator..
  Store food in packages, covered containers, or wrappings.
• 1100 - Repeat The food contact surface of the soup crock pots are lined with aluminum foil, freezers have ice build-up and shelving in front lowboy is is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove foil, defrost freezers and repair/repaint shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1580 - Repeat The cutting board(s) along the prep area (front) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - The nonfood contact surface of the deep fryer (back) 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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 3-door refrigerator and can opener.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2000 - Several single service items observed unprotected from contamination in front prep area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2930 - Repeat Air gap under back screen door, outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3180 - Fan units in the main kitchen 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 - Current permit is not posted in a place where it is readily observable by the public.
  Post the current permit in a place where it is readily observable by the public transacting business with the establishment.

July 19, 2005 (Routine)

• 0240 - One employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1100 - Repeat The food contact surface of the soup crocks lined with single-service aluminum foil and is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Discard foil to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1150 - The nonfood contact surface (handle broken) of the BBQ crock pot and is not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1580 - The cutting board(s) along the front prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - Repeat The nonfood contact surface of the chicken prep (back) and three-door reefer units 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.
• 2890 - Repeat Light bulb in front prep area not shielded, coated, or otherwise shatter-resistent.
  Shield by replacing endcaps to light bulbs (flourescent).
• 2930 - Repeat Rear screen door has air gap at bottom of unit, outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3080 - Repeat Less than 20 foot candles of light was noted in the vesti bule outside main walk-in.
  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
• 3170 - Repeat Rusty shelving in walk-in is not maintained in good repair
  Repair or replace shelving to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 31, 2005 (Follow-up)

• 2890 - Repeat Light bulbs (flourescent) encaps are remove in front counter and back prep areas and are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace endcaps light bulb with a coated or shatter-resistant bulb.
• 2930 - Repeat Rear screen doo has an air gap at bottom of unit; outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3080 - Repeat Less than 20 foot candles of light was noted outside main walk-in reefer.
  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
• 3170 - Repeat Rusty shelving in main walk-in reefer is not maintained in good repair
  Remove rust, repaint or replace shelving to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 05, 2005 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use on drainboard.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection Improper methods used to thaw raw chicken @42.F in standing water.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1100 - Corrected During Inspection Repeat The food contact surface of the freezer reach-in units in back prep area have icebuild-up and are not smooth, contains cracks, chips, or pits and can not be easily cleaned. Aluminum foil, a single-service article lining soup kettles.
  Defrost units to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. Discard and discontinue use of aluminum foil lining soup kettles.
• 1150 - Corrected During Inspection The nonfood contact surface of the can opener and holder is not designed or constructed to be easily cleanable (rusty).
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices (remove rust).
• 1800 - Corrected During Inspection Repeat The nonfood contact surface of the deep fryer, chicken prep reefer, and underneath shelving in main kitchen@ 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.
• 1860 - Sanitizer set-up in rinse section of three-compartment sink. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Corrected.
• 1880 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: can opener and blade.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2890 - Repeat Flourescent light bulbs in front and back prep areas are not shielded, coated, or otherwise shatter-resistent (endcaps removed on some units .
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Repeat Rear screen door has air gap at bottom of unit; outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3080 - Repeat Less than 20 foot candles of light was noted in the vestibule outside main walk-in.
  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
• 3170 - Shelving in main walk-in unit is rusty, not smooth, easily cleanable and is not maintained in good repair
  Repaint or replace shelving to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Portable fan unit by three-compartrment sink 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.

December 22, 2004 (Routine)

• 1100 - Repeat Aluminum foil lining soup kettles and shelving in main walk-in unit (rusty) surfaces not smooth, easily cleanable.
  Discard foil, and replace or repair shelving to smooth, easily cleanble finish.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 3-door reach-in.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 0240 - Two employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1060 - The nonfood contact surface of the hushpuppies holding unit (lined with linen) is not corrosion resistant, nonabsorbent, and/or smooth.
  (Discontinue using linen to line unit) nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2720 - Corrected During Inspection Dumpster or outside refuse container's (side door) was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulb in front and back prep areas (endcaps removed) and not shielded, coated, or otherwise shatter-resistent.
  Shield/replace endcaps to shield bulbs.
• 3180 - Ceiling blade unit in the main kitchen 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.
• 3080 - Less than 20 foot candles of light was noted in the vestibule in front of the main walk-in.
  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
• 2930 - Repeat Rear screen door has air gap at the bottom of the unit, all outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 1800 - The nonfood contact surface of the refrigeration (chicken prep area) and the potable fan unit by the three-compartment sink 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.

August 25, 2004 (Routine)

• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (back screen door air at bottom of unit).
  Protect the food establishment against the entry of insects and rodents by filling or closing holes and other gaps along bottom of door unit to prevent vermin entrance.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - Repeat The food contact surface of the soup kettles lined with aluminum foil, single-service article not intended use by manufacturer and interior of (2) white upright freezer unit has ice build-up (not smooth, easily cleanable).
  Discard foil and defrost freezers..

April 21, 2004 (Routine)

• 3300 - Premises has accumulation of construction materials-facility front being re-modeled.
  Maintain the premise free of construction materials (strap) after work is completed.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken and salads in the walk-in 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 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (rear screen door has air gap at the bottom of the unit.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along bottom of unit (add molding or door sweep as necessary). Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 0570 - Wiping cloths improperly stored between use in center (main) kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2890 - Repeat Light bulb in front prep area not shielded, coated, or otherwise shatter-resistent some lightng endcaps removed.
  Shield or replace light bulb with a coated or shatter-resistant bulb (re-install endcaps).
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Chciken in freezer (back area).
  Store food in packages, covered containers, or wrappings.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Freezer units in back area.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 1100 - Repeat The food contact surface of some of the shelving in two-door reach-in refrigeration unit is not smooth, contains cracks, chips, or pits (RUSTY) and can not be easily cleaned. Also freezer units (back) have accumilation of ice buikd-up.
  Continue to repair/re-paint shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. Defrost freezer units.

January 14, 2004 (Routine)

• 0830 - Critical Repeat Potato and chicken salads not date-marked in walk-in refrigeration unit.
  Corrected.
• 3045 - Repeat Front handsink by door threshold without handwashing signage.
  Post sign instructing staff to wash hands.
• 3170 - Ceiling tiles (few) in front, middle and back kitchen damaged.
  Replace damaged ceiling tiles with smooth, easily cleanable (ie. vinyl surfaced) tiles.
• 1800 - Back freezer unit exterior surfaces (top) unclean.
  Clean and sanitize surfaces.
• 3180 - Repeat Portable fan by three-compartment sink unclean.
  Clean unit (blades, grill, etc.)
• 1100 - Repeat Aluminum foil lining soup kettles, interior shelving in back refrigerator (chicken prep) unit not smooth, easily cleanable (rusty).
  Remove foil (single serve article not manufacturer's intended use), restore to smooth, easily cleanable surface.
• 2890 - A few shielded fluorescent lighting over front prep area endcaps remove and loosely installed.
  Replace and re-install endcaps to ensure proper shielding for lighting.
• 2730 - Repeat Drain plug removed on outside dumpster.
  Call contractor to re-install plug.

September 15, 2003 (Routine)

• 0830 - Critical Various prepared foods in walk-in without date-marking (maximum 7 calendar days prepared foods shall be stored at 41.F or below.
  Corrected.
• 3045 - Handwashing signs required at back kitchen handsinks-instructing employees to wash hands.
  Post appropriate signs.
• 3170 - Repeat Flooring in outside walk-in rusty not smooth, easily cleanable surface.
  Refinish to smooth, easily cleanable surface for flooring.
• 3080 - Walk-in unit and under ventilation hood (back) lighting below required intensity (footcandles).
  Restore required lighting (replace bulbs).
• 1800 - Exterior of front microwave unit and back prep kitchen reach-in units unclean.
  Corrected.
• 3180 - Portable fan unit in main kitchen unclean.
  Corrected.
• 1100 - Repeat Shelving in prep and reach-in refrigerators (rusty). Interior surfaces of reach-in freezer (all) ice build-up-not easily cleanable, smooth surface.
  Refinish shelving to smooth, easily cleanable surface. Defrost units.
• 2730 - Repeat Drain plug removed on outside dumpster unit.
  Call service contractor to replace drain plug.

May 29, 2003 (Routine)

• 3170 - Repeat Ventilation grill removed in restroom (ladies).
  Grill acquired and will be installed.
• 2890 - Repeat Unshielded lighting in walk-in freezer (outside).
  Install globe for light bulb.
• 1570 - Rusty shelving in walk-in unit (main) and flooring in walk-in freezer.
  Refinish (remove rust) to smooth, easily cleanable surfaces for flooring and shelving.

March 12, 2003 (Routine)

• 1100 - Repeat Rusty shelving in prep and reach-in refrigeration units.
  Removed rust and re-paint shelving.
• 2890 - Repeat Unshielded light in outside walk-in unit.
  Replace globe for light.
• 2730 - Drain plug to dumpster removed.
  Call service to replace plug.
• 3170 - Ceiling vent has grill removed in women' restroom, flooring in outside walk-in not smooth, easily cleanable.
  Replace grill, remove rust and re-paint flooring.