September 04, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Cream cheese was cold held at improper temperature in the True reach in refrigerator.
  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.
• 1570 - Repeat The door gasket to the walk in refrigerator is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the walk in refrigerator door gasket has an accumulation 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.
• 3170 - Wall behind the food prep sink in the kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor behind the deep fat fryer in the kitchen had an accumulation of grime and debris.
  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.

April 02, 2009 (Routine)

• 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris: - Can opener bracket- Bottom section of Blodgett Combi Oven- Exterior, hard-to-reach places of meat slice- Exhaust hood
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Less than 50 foot candles of light was noted in the stove area: 2 lights are burned out.
  Replace burned out lights to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Ceiling in the Dry Storage room is not maintained in good repair, pipe noted leaking.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Maintenance supervisor has been appraised of issue and will do repair over Summer break.
• 3180 - Repeat Floors throughout the kitchen (hard to reach places) have an accumulation of grime and debris. Dust and grime noted on exhaust vents above food prep area in kitchen.
  All floors, walls, ceilings and exhaust vents 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.

November 18, 2008 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0800 - Corrected During Inspection Critical Roasted turkey noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 A 2 - Corrected During Inspection Critical Repeat Turkey, pork and bean soup cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 0850 - Corrected During Inspection Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the pots and pans 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.
• 1570 - The walk-in refrigerator is not maintaining proper temperature.
  Repair or replace the unit so to be able to maintain proper temperature.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelving of prep tables, deep fat fryer, ovens, stove, flat grill, splash guard, steamer, refrigerators, freezer, gaskets, push carts, exterior of ware washing machine, chocolate, milk, juice machines, exhaust hood and filter system.
  Clean and maintain cleanness of equipment.
• 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) (Final rinse was 120 F.)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 2810 - Repeat Ceiling in down stairs dry storage and rest rooms are not smooth and easily cleanable. (Ceilings full of holes or missing tiles.)
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3180 - Repeat Floors, walls, ceilings, and air vents, throughout the facility, were noted in need of cleaning.
  All floors, walls, ceilings, and vents 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.
• 3220 - Corrected During Inspection 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 08, 2008 (Critical Procedures)

April 07, 2008 (Routine)

• 0960 2 - Milk and soda crates were observed used as storage units.
  Remove milk and soda crates from the facility and replace with approved storage units.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Blodgett Combi unit, Rubbermaid roll carets, Goren Smart Steamer, table supporting steamer, mixers (2), ice machine, stove top and storage are above stove top, ovens, exterior of ingredient bins, bottom shelves of prep tables, and exhaust hood and filter system.
  Clean and maintain cleanness of equipment.
• 2000 - Clean flatware was observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2810 - Ceiling in downstairs area is not smooth and easily cleanable. (Peeling and chipping.)
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3180 - Repeat Floors and walls were 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.

December 03, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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.
• 0820 - Corrected During Inspection Critical Beef patties hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 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.
• 0960 2 - Repeat Bread racks observed used as shelving.
  Remove bread racks from facility and replace with approved shelving.
• 1100 - Repeat The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans. 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.
• 1570 - Plumbing in ware washing area observed leaking into buckets.
  Repair or replace the plumbing in the ware washing area.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: oven, splash guard for oven, exhaust hood and filter system, hot pads, floor mixer, onion storage container, slicer, food grinder, milk dispenser and handles, flatware storage cart, water dispensing machine, Vitality juice machine, and Taylor Ice Cream machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) (120F)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 3180 - Floors and ceilings, throughout the facility, were 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.

September 07, 2007 (Routine)

• 0200 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 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.
• 0470 - Corrected During Inspection Critical Pan of breaded chicken observed stored on soiled trash can.
  Store foods in a clean dry area to reduce cross contamination.
• 0960 2 - Repeat Storage racks, in walk-in refrigerator, were observed rusty.
  Repair or replace rusty shelving.
• 0960 2 - Repeat Soda and bread crates observed used as shelving.
  Remove soda and breed crates from facility and replace with approved shelving.
• 1100 - The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: table top fan, milk dispenser, Vitality juice machine, ice dispenser, Taylor machine, and bottom shelf of prep tables.
  Clean and maintain cleanness of equipment.
• 2810 - Repeat Wall , in down stairs storage room is not smooth and easily cleanable. (Peeling and chipping.)
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 3180 - Repeat Floor behind over and deep fat fryer was observed 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.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning and maintenance chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 16, 2007 (Routine)

• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat 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.
• 0820 - Corrected During Inspection Critical Repeat Chicken Patties, BBQ Chicken, and Hot Pockets hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Repeat Turkey and cottage cheese cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0960 2 - Repeat Soda crates observed used as shelving and storage.
  Remove soda crates from facility and replace with approved shelving or storage units.
• 1100 - Repeat The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans 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.
• 1570 - Exhaust fan cover, in men's rest room, is missing.
  Repair or replace exhaust fan cover.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: sugar and flour storage bins.
  Clean and maintain cleanness of equipment.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood and filter system, Blodgett exterior top of oven, slicer, exterior of food processor, exterior of rice cooker, table-top mixer, Rubbermaid push cart, and refrigerators.
  Clean and maintain cleanness of equipment.
• 2000 - Single service items observed unprotected from contamination. (To-go containers.)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2660 - 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.
• 2810 - Wall or wall covering in dry storage area is not smooth and easily cleanable. (Peeling and chipping..)
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Ceiling in rest rooms down stairs are not smooth and easily cleanable. (Peeling and chipping.)
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3180 - Floor behind ovens and fryers noted in need of cleaning.Floors in down stairs men's room is soiled.
  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.Clean and maintain cleanness of all floors.
• 3220 - Repeat 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.
• 3320 - Corrected During Inspection Critical Chemical spray bottles observed without a label.
  Label spray bottles with contents or discard.
• 3340 - Corrected During Inspection 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

February 26, 2007 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 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.
• 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods (Margarine.).
  Store raw eggs below RTE foods to reduce the chance of cross contamination.
• 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.
• 0820 - Corrected During Inspection Critical Repeat Meatballs on serving line hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Repeat Ham on serving line cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0960 2 - Soda crates observed used as shelving g.
  Remove soda crates from facility band replace with approved shelving.
• 1100 - The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans 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. CB 02-26-2008.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine, shelf under prep tables,bulk milk dispensers, Blodgett oven, and exhaust hood and filter system.
  Clean and maintain cleanness of equipment.
• 1900 - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area was observed 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.

October 26, 2006 (Routine)

• 1150 - The nonfood contact surface of the red plastic soda crates used as shelving in the walk in cooler are not easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fan guards in reach in coolers, shelves in walk in cooler.
  Maintain nonfood-contact surfaces of equipment clean.
• 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 3080 - Two hood lights are out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat Tile damage at the base of the wall by the mop sink.Tile damage on the partial wall in the dishwashing area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops not hung up to air dry. (in mop bucket)
  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 08, 2006 (Routine)

• 0380 - Corrected During Inspection Critical Manufacturer's box containing Morton's Coarse Salt stored on bottom shelf in basement dry storage room is wet/soggy. Food package is not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0480 - Corrected During Inspection Clear plastic container used to store salt is unlabeled.
  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.
• 0820 - Corrected During Inspection Critical Raw ground beef (50 degrees fahrenheit) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food contact surfaces of 2 skillets.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: top edge of knife magnet, exterior of doors to Continental refrigerator, plastic covering over 3 compressor fans inside Continental refrigerator, and the bottom shelves of 3 prep. tables in cooking area.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - The following wall surfaces in facility were observed in a state of disrepair: wall to left of employee handsink , partial wall above entrance to warewashing area, the base of the walk-in freezer at floor juncture. Two lights beneath hood system are not working properly. Also, the overhead air conditioning unit in the basement dry storage area is leaking condensate water onto the floor.
  Repair wall surfaces replacing all missing/ broken tiles. Repair lights/ replace bulbs as necessary.Repair AC unit so as to eliminate the condensate drippage onto the floor of the food storage room. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Dust accumulation observed on ceramic wall above the clean drainboard of automatic dishmachine. Also, grease/ dirt accumulation observed on quarry tiled floor beneath cooking equipment and adjacent to walk-in freezer wall.
  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 12, 2005 (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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food 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.
• 1100 - Critical The food contact surface of the pots and pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans 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.
• 1550 - The vegetable sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelf of True refrigerator and the juice bar.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the deep fat fryer has accumulations of grime and debris.Exhaust hood filters have accumulation of grime.Storage shelves throughout the facility has accumulation of grime.The compressor and fan covers in the walk-in refrigerator has accumulation of dust.Door gaskets on the refrigerators have accumulation of grime.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - The ceiling in the 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.

May 03, 2005 (Routine)

• 0610 - Corrected During Inspection 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.
• 1800 - The nonfood contact surface of the hood system 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.
• 2000 - Corrected During Inspection Nine cleaned knives are being improperly stored between the back side of a stainless steel utility sink and the ceramic tiled wall.
  Properly store all cleaned utensils in a clean, dry, location.
• 3170 - Wall surface to left of employee handsink in kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 14, 2004 (Routine)

• 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 0650 - The food on display is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0960 1 - Critical The food contact surface is not safe.[using garbage bags to line sugar/flour containers]
  Replace the bags with approved liners that provides easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 0480 - Unlabeled food containers[flour/sugar]
  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.
• 2790 - The indoor wall material located at dishwash room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.[walk -in freezer]
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

November 22, 2004 (Routine)

• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2310 B - The handwash station in the food prep. area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of flour and sugar bins.
  Maintain nonfood-contact surfaces of equipment clean.
• 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.
• 3170 - Three light bulbs inside True glass door refrigerator are not working.
  Replace light bulbs.
• 3170 - Several ceiling tiles are missing in warewashing area.
  Replace missing ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 17, 2003 (Routine)

• 2310 - Critical The employee handsink in kitchen is obstructed with a pitcher, tea urn, and buckets.
  Handsink shall be accessible for handwashing at all times.
• 0550 - Ice dispensing utensil is improperly stored between uses.
  Properly store ice scoop between uses.
• 0610 - Food items are being stored directly on floor inside the walk-in freezer.
  Properly store all food items a minimum of 6 inches above the floor.
• 1190 - The ambient (air/water) temperature measuring devices (50 & 70 degrees F) located in the Continental refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.