October 07, 2009 (Routine)

April 24, 2009 (Routine)

• 1530 - Repeat There is no chlorine 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.
• 1570 - Repeat The upright refrigerator was holding at 48F.
  Repair the unit so that a product temperature of 41F or below can be maintained at all times.
• 2930 - Several small holes were found in the base-coving and wall areas.
  Provide a detailed crack and crevice treatment to prevent rodent entry.

January 23, 2009 (Routine)

• 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

February 22, 2008 (Routine)

• 1510 - Corrected During Inspection Repeat The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - Ice machine condensate line and the door cover are damaged.
  Repair the condensate line and the door cover as needed.
• 1800 - Debris build-up on the non-food contact surfaces of equipment. (walk-in cooler storage racks and microwave oven interior)
  Clean the surfaces as needed.
• 2810 - A water leak was at the rear doorway area in the ceiling.
  Inspect the leaking area and repair as needed.

November 07, 2007 (Routine)

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - There is no chlorine 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.
• 1800 - Debris build-up on the non-food contact areas of equipment.
  Clean the areas as shown.

August 02, 2007 (Follow-up)

July 30, 2007 (Critical Procedures)

March 28, 2007 (Routine)

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1800 - Debris build-up on the small roller carts in the walk-in cooler.
  Clean the roller carts as needed.
• 3180 - Debris build-up on the floor behind the cook station.
  Provide a detailed floor cleaning as needed.

November 21, 2006 (Routine)

• 1770 A - Corrected During Inspection Critical Debris build-up on the can opener blade.
  Clean and sanitize the can opener blade.
• 3180 - Debris build-up on the floor under the grill station.
  Provide a detailed floor cleaning as needed.

August 03, 2006 (Critical Procedures)

October 27, 2005 (Critical Procedures)

July 19, 2005 (Routine)

April 06, 2005 (Routine)

December 27, 2004 (Routine)

• 3330 - Corrected During Inspection Critical A chemical spray bottle was not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 2810 - The floor tile is damaged in front of the walk-in units.
  Replace the floor tile so the floor is smooth and easily cleanable.
• 1100 - The formica counter area is damaged and is no longer smooth and easily cleanable.
  Repair or replace the formica counter area so it is smooth and easily cleanable.

September 23, 2004 (Follow-up)

September 21, 2004 (Routine)

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the dish machine.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. (Service agent called during visit)
• 1730 - The food temperature measuring device was found out of calibration in the range of use.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1080 - The formica counter is damaged and is no longer smooth and easily cleanable.
  Replace the counter with a material that is smooth, durable, non-absorbent and easily cleanable.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize the can opener blade.

May 13, 2004 (Routine)

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the dish machine sanitizing cycle.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. (corrected)
• 0470 - Critical Repeat Raw food items were found stored above non-raw items in the upright refrigerator.
  Store all raw items below all other items in order to prevent cross contamination.
• 1770 A - Critical Debris build-up on the white storage racks.
  Clean and sanitize the white storage racks.
• 1100 - Repeat The food contact surface of the counter is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Establishment using a cup as a food scoop.
  Repair or replace the counter area to provide a food contact surface that is smooth and easily cleanable. Provide a food approved scoop for the dispensing of bulk food items.

October 15, 2003 (Routine)

• 0470 - Raw chicken stored above non-raw items in the refrigerator.
  Store all raw items below all other foods in order to prevent cross contamination.
• 3270 - Repeat Several small holes in walls and base-coving areas.
  Provide a detailed crack and crevice treatment.
• 1100 - Repeat The food contact surface of the counter is damaged and is no longer easily cleanable.
  Replace the counter area with a material that is smooth, durable, easily cleanable and non-absorbent.

May 09, 2003 (Routine)

• 0820 - Critical Turkey and ham in the reach-in refrigerator was at 50 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3170 - Repeat Several small holes and cracks were found in the base-coving under the three vat sink.
  Provide a detailed crack and crevice treatment as shown to prevent rodent entry.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine interior.
  Clean and sanitize these surfaces for food contact.

January 10, 2003 (Routine)

• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. New chlorine bucket brought and installed at dish machine on visit.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 0760 - Critical Using steam- table to reheat potentially hazardous foods.
  Rapidly reheat food for hot holding to 165F or above within 2 hours at the grill area. Use the steam-table for hot holding only.
• 1510 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 3270 - Critical Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Provide a detailed crack and crevice treatment to establishment to eliminate all harborage areas.
• 1100 - Repeat The food contact surface of the counter is damaged and is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the counter 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 build-up of food debris.
• 3170 - Repeat Door handle on upright freezer is damaged.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair door handle on upright freezer.
• 1150 - Using tape to hold ice machine door together.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.