January 27, 2009 (Routine)

January 22, 2008 (Routine)

• 0820 2 - Corrected During Inspection Critical Sliced turkey, ham, roast beef, quiche lorraine, spinach quiche cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

October 02, 2007 (Routine)

• 0820 - Corrected During Inspection Critical tuna cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: table top grill.
  Clean and sanitize these surfaces for food contact.
• 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.

March 29, 2007 (Routine)

• 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees C) is not located in the sears refrigerator freezerand small magic chef refrigerator.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1570 - Corrected During Inspection Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:interior of small magic chef refrigerator and storage tray in the Kenmore refrigerator #2.
  Clean and sanitize these surfaces for food contact.

November 21, 2006 (Routine)

• 0820 - Critical The Coca-cola refrigerator in the concessions area is cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical The prepared ready-to-eat (RTE) sandwiches- ham chicken salad, turkey 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 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the Sears ice maker model refrigerator.
  Clean and sanitize these surfaces for food contact.
• 2310 B - The handwash station at the front service area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3170 - There are many small holes in the wall in the warewash area and chipped tile in the floor and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floors in the facility 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 01, 2006 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Three stoppers are not in place at the three part sink.
  Provide stoppers for the three part sink.
• 3030 - No disposable towels were provided at the hand washing lavatory in the front.
  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 17, 2006 (Routine)

July 12, 2005 (Routine)

• 1320 - Appropriate thermometers are missing inside cola coolers and chest freezers.
  Equip all mechanically refrigerated units with a temperature measuring device.
• 1790 - Corrected During Inspection Cavities and door seals are soiled.
  Clean frequently to preclude accumulation of soil residues.
• 1800 - Corrected During Inspection Tracks of cola coller are soiled and inside vents are covered with dust.
  Clean non-food contact surfaces frequently to reduce an accumulation of soil residue.
• 2280 - Critical No available handwashing sink is located in the concession area for access by food employees.
  Install a handsink that will be readily available for use by only food employees.

March 15, 2004 (Routine)