June 03, 2009 (Routine)

• 0610 - Food and food contact containers 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.
• 3180 - Floors under equipment 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.
• 3290 - Mops, brooms, and dust pans are not hung up when not in use.
  Maintenance equipment supplies and tools such as brooms, mops, dust pans are to be above the floor.
• 3660 - 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.

November 20, 2008 (Critical Procedures)

May 22, 2008 (Routine)

• 2650 - There is no refuse container at the handsink in the food preparation area..
  Increase the number of approved refuse containers in the food preparation area to prevent the accumulation of debris.
• 3030 - No disposable towels were provided at the hand washing lavatory in the food preparation area.
  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
• 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.

December 07, 2007 (Routine)

May 23, 2007 (Routine)

• 0550 - Dispensing utensils improperly stored between uses.
  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.
• 0820 - Critical Hot dogs and chili were hot holding at improper temperatures.
  Hot hold hot dogs and chili at 135F or above to inhibit the growth of harmful bacteria.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) are not located in the True pepsi refrigerator and continental units is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soft drink dispenser nozzles were observed soiled.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the continental refrigeration equipment door gaskets 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.
• 2260 - Critical Observed a hose attached to a faucte fixture. The hose extended below the flood rim level of the sink basin.
  install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supploy and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the daimeter of the water supply inlet and at least 1 inch.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the food preparation area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the furniture/ Chair preventing its 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.
• 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 18, 2006 (Routine)

• 1800 - Repeat The nonfood contact surface of the door gaskets on the Continental reach in refrigerator has accumulations of grime and mold.
  Clean the door gaskets at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floor behind equipment was 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.

May 23, 2006 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1790 - The inside bottom of the reachin refrigerator is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the refrigerator at least every 24 hours.
• 1800 - The nonfood contact surface of the door gaskets on the reachin refrigerator and freezer has accumulations of grime.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3660 - 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.

August 02, 2005 (Routine)

November 11, 2004 (Routine)

• 0550 - Dispensing utensils improperly stored between uses[ice scoop]
  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] Do not use plastic bucket to scoop ice.
• 3020 - Soap was not provided at the hand washing lavatory in the food prep area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the food prep. area.
  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
• 3330 - Critical Working containers[spray cleaner bottles] are 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.