July 16, 2009 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Employee observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. (Food prep area.)
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bread products.)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 1 - Corrected During Inspection Critical Foods on the steam table hot holding at improper temperatures. Steam table was observed used to heat and reheat foods.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. Discontinue using the steam table to heat or reheat foods. Steam tables are to maintain temperatures of properly cooked food.
• 0820 A 2 - Corrected During Inspection Critical Potatoes, potato salad, meat sauce, chili, sausage gravy, and pasta cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discards foods held above 41 F for over 4 hours.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) pasta, meat sauce, chili, egg salad, rice, potato salad, and sausage gravy, in the refrigeration unit are 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.

April 22, 2009 (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.
• 0760 - Corrected During Inspection Critical The meats, sauces, and vegetables were not reheated to 165 F within 2 hours to eliminate pathogenic bacteria. (Steam table used to heat/reheat foods.)
  Rapidly reheat food for hot holding to 165F or above within 2 hours. Discontinue using the steam table to heat/reheat foods. Steam tables are for maintaining temperatures of properly cooked foods.
• 0790 - Corrected During Inspection Improper methods used to thaw meat and poultry.. (Thawing on table.)
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) rice, meat sauce, greens, pasta, potato, egg, tuna, and chicken salads in the refrigeration unit are 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.
• 0940 - Corrected During Inspection Critical Unsafe rice has not been discarded or rendered unusable.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 0960 2 - Cardboard observed used to line shelving.
  Remove cardboard used to line shelving, so to be easily to clean.
• 0960 2 - Wooden shelving and cabinets were observed soiled, peeling, chipping, and not sealed..
  Clean , seal, repair or replace the wooden cabinets and shelving.
• 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.
• 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.
• 1550 - The 2 vat and 3 vat sinks are not sealed to adjoining walls.
  Seal the units to adjoining walls since it is exposed to spillage or seepage.
• 1570 - Towel and soap dispensers observed in a state of disrepair and damaged. (Front covers missing.)
  Repair the units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fans, ingredient bins, refrigerators, freezers, gaskets, soda gun holder, storage cabinets, storage shelving, ice machine, ovens, stove top, microwave oven, deep fat fryers, exhaust hood and filter system.
  Clean and maintain cleanness of equipment.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Clean plastic ware were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 C - Single service items observed unprotected from contamination. (Plastic ware.)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Outer opening screen mesh is more than 16 to 1 inches (Screen torn.)
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Floors, walls, ceilings, and air vents were noted in need of cleaning.
  All floors, walls, ceilings, and air 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 - 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.
• 3300 - Accumulation of litter observed around the dumpster area.
  Maintain the premise free of litter.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

October 14, 2008 (Critical Procedures)

June 10, 2008 (Routine)

• 0550 - In-use utensils improperly stored between use. (ice scoops)
  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 135F.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical The three samples of food tested in the Glenco #2 reach-in were cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) (chili, peas, mashed potatoes, rolled portioned roast beef) 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.
• 0960 2 - The food contact surface of the cloth towels under clean drinking glasses is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the cloth with bat type plastic webbing which allows drainage. to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1190 - There was no visible thermometor in the walk-in refrigerator.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1570 - Walk-in refrigerator and freezer shelving and the refrigerator wall have rusting and were observed in a state of disrepair and damaged.
  Repair the shelving and the wall by removing the rust and then using non-rusting paint.
• 1800 - The nonfood contact surface of the outsides of trash cans out front and in the kitchen; and the back screen door have 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 - Single service items observed unprotected from contamination. (case of large cups stored on the lower level floor)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 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.
• 3170 - Kitchen ceiling tiles not maintained in good repair (stains from leaks)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors in the front counter area and in the walk-in freezer 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.

March 14, 2008 (Critical Procedures)

July 02, 2007 (Critical Procedures)

May 22, 2007 (Routine)

February 27, 2007 (Critical Procedures)