September 02, 2009 (Routine)

• 0610 - Food stored uncovered in the refrigerator.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 1800 - The nonfood contact surface of the white refrigerator shelving 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

January 13, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Repeat Barbecue dated 1/2/09 cold holding at improper temperatures
  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.
• 0840 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE)tuna salad, chicken salad, chili in the refrigeration unit was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.

September 10, 2008 (Routine)

• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) macaroni and cheese 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.
• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) steak, barbecue, chili in the refrigeration unit was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.

June 26, 2008 (Critical Procedures)

March 26, 2008 (Critical Procedures)

December 18, 2007 (Critical Procedures)

September 14, 2007 (Routine)

June 29, 2007 (Follow-up)

May 30, 2007 (Critical Procedures)

• 0260 - Corrected During Inspection Critical The barbecue and cole slaw in the refrigerator is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0820 - Corrected During Inspection Critical Hamburger hot holding at improper temperatures.
  Hot hold hamburger at 135F or above to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) ham, bologna, sausage 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 1 - Critical The food contact surface of the meat slicer blade is not safe.
  Repair or replace the meat slicer blade to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer use in sanitizer buckets in the ware wash area were in excess of the regulation requirements
  Utilize only the c orrect level of sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

February 20, 2007 (Follow-up)

February 12, 2007 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The prepared ready-to-eat (RTE) chili, sausage 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.
• 1040 - Wooden shelving used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1100 - The food contact surface of the cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cookware 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.
• 1800 - The nonfood contact surface of the door gaskets on the bev erage air lowboy refrigerator, exterior of Frigidaire and Kelvinator refrigerator 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.

July 12, 2006 (Routine)

• 0550 - In-use utensils improperly stored between use.Ice scoop stored with the handle in the ice.
  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 and the container.
• 0820 - Critical Hamburgers hot holding at 120oF on top of the grill.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1060 - The nonfood contact surface of the newspaper lining the bottom of the chef's prep refrigerator is not corrosion resistant or nonabsorbent.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1750 - Empty milk cartons and other single service containers (plastic tubs) stored on shelves with clean equipment for reuse.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, rust in ice machine, soda nozzles.
  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: inside the chest freezer .
  Maintain nonfood-contact surfaces of equipment clean.
• 3480 - First Aid Supplies are not being stored in a kit or container.After shave is stored with clean equipment and bottles of vitamins and supplements stored on shelves with dry goods.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

February 02, 2006 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0960 1 - Critical The food contact surface of the damaged pans is not safe.
  Replace the pans to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - The nonfood contact surface of the dry storage shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1780 - Corrected During Inspection Critical Equipment food contact surfaces/utensils were not observed cleaned (Soda spouts.)
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.

July 14, 2005 (Follow-up)

July 08, 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.
• 0470 A 4 - Critical Sausage links in freezer are not stored in a food package. Bacon strips stored uncovered and unprotected in the refrigerator.
  Keep foods covered and protected while being stored and keep foods wrapped in food grade packages.
• 0830 - Critical Potential hazardous foods not being date marked.
  Date marked foods that are PHF's.
• 1100 - Critical Food contact surfaces of equipment are pitted and in disrepair.
  Replace or repair food contact surfaces that are in disrepair.
• 1570 - Bottom surfaces of cooler is rusted.
  Repair bottom shelf.
• 1750 - Repeat Re-use of single service plastic containers.
  No re-use of single service containers.
• 1770 A - Critical Meat slicer not kept cleaned after uses. Handheld can opener is not clean to sight or touch. Interior of microwave is not kept cleaned after uses. Interior of reach-in refrigerator is soiled with food particles and stains. Sides of equipment exposed to food splash are not kept cleaned to remove food accumulations.
  Keep food contact surfaces of equipment cleaned and other surfaces exposed to food spills.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2260 - Critical A vacuum breaker is missing at hose bibb faucet outside.
  Equip with a vacuum breaker.
• 2930 - Opening at back door entrance.
  Enclose and seal off opening.
• 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.
• 3290 - Unused cardboard boxes and wrapped coffee maker noted to be stored in such a way that it is contaminating other food equipment.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3330 - Critical Working container of cleaner not labed.
  Label working containers of cleaning chemicals with common name of product.
• 3340 - Critical Chemicals and cleaning supplies are stroed improperly.
  Keep chemicals and supplies stored separately.

March 08, 2004 (Routine)

• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0790 - Improper methods used to thaw chicken on rear counter.
  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 3. As part of the cooking process
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.