July 07, 2009 (Routine)

• 2890 - Light bulb in Kitchen not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Floor in stock room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 14, 2009 (Routine)

• 1060 - The nonfood contact surface of the floor (chipped Paint) 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.
• 3170 - ceiling tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 12, 2008 (Routine)

• 0940 - Corrected During Inspection Critical Unsafe coliflower has not been discarded or rendered unusable.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 1750 - Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3140 - Corrected During Inspection Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3220 - Mops 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.

April 30, 2008 (Follow-up)

April 22, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Hamburger meat over bread
  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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) melted butter 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.
• 1060 - The nonfood contact surface of the Shelves in storage area 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.
• 2000 - Single service items observed unprotected from contamination. Trays found on floor
  Store single service items in its original protective packaging or inverted in an approved dispenser and 6" off floor
• 2350 ii - The sink basin at the Hand washing sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents Door open.
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the restroom and kitchen
  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
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

December 10, 2007 (Critical Procedures)

March 21, 2007 (Routine)

• 0820 - Critical Single door victory cooler cold holding at improper temperatures.
  Repair or adjust refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Temperature gauge on dishwasher was observed in a state of disrepair and damaged. ( water collected inside glass cannot be read)
  Repair the gauge 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 gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  Cover all waste containers when not in continuous use.
• 3170 - ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 12, 2006 (Routine)

• 1150 - Repeat The nonfood contact surface of the counter tops and shelving areas of the serving line and the wooden shelves in dry storage 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. Paint or revarnish the dry storage shelves to provide a cleanable surface. Reformica the counter tops and shelf areas of the food serving line.
• 1570 - Double door cooler was observed in a state of disrepair and damaged. Unused equipment on premises: machine vegetable peeler, piping extending above the floor from a previous machine item that had been removed prior to inspection. Dish washing rinse is not meeting the proper temperature for disinfection: tested @ 160 degrees.
  Repair the double door cooler 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 double door cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Remove any used equipment. In order to properly disinfect during rinse cycle of dish washing, temperature must be maintained at 180 degrees.
• 1730 - The water temperature gauge on the rinse cycle of the dishwashing machine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2790 - The indoor floor material located in the kitchen and service area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Attempt to clean the grout may be tried.

May 17, 2006 (Routine)

• 0240 - Repeat 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.
• 1040 - Repeat A wooden table with chipped and cracked formica surface is used as a food contact surface.
  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. Formica surface shall be free of cracks, chips and crevices.
• 1080 - Repeat The wooden handles of the utensils is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1150 - The nonfood contact surface of the rusted, wire shelving in the cooler 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.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.(steamer)
  Remove any unused or non-functioning equipment from the premises.
• 1660 - Repeat The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 155.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 2000 - Clean cook ware was observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

January 12, 2006 (Routine)

• 0240 - 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.
• 1040 - A wooden table is used as a food contact surface.
  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.
• 1080 - The wooden handles of the utensils is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1150 - The nonfood contact surface of the wooden shelves in the cooler 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.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises (steamer). Can opener also needs to be replaced.
  Remove any unused or non-functioning equipment from the premises.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 154.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 2660 - There is no cover to the refuse container in the employee bathroom stall.
  Provide a cover to the refuse container in the ladies room stall.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3220 - Mops 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.

September 07, 2005 (Routine)

• 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.
• 1570 - Repeat Steam pot and steamer was observed in a state of disrepair and damaged.
  Repair the Steam pot and steamer 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 steam pot and steamer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Top of oven in the kitchen and corners in the kitchen floor 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.
• 3240 - Corrected During Inspection Handwashing facilities are not maintained ( out of paper towels)
  Keep handwashing facilities maintained to encourage proper handwashing.

January 28, 2005 (Routine)

• 1570 - The kitchen kettle and steamer was observed in a state of disrepair and damaged.
  Repair the kettle and steamer 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 kettle and steamer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1730 - The thermometer in the kitchen refrigeration unit is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2890 - Some light bulbs in storage area not shielded, coated, or otherwise shatter-resistent. Area does contain open food container(s)
  Shield or replace light bulb with a coated or shatter-resistant bulb.

April 07, 2004 (Routine)

• 1570 - The kitchen kettle was observed in a state of disrepair and damaged.
  Repair the kettle 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 kettle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the freezer in the storage room had accumulations of debris.
  Clean the freezer at a frequency necessary to preclude accumulation of residues.