September 29, 2009 (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.
• 1370 - The warewashing machine is not equipped with a working device to warn of low sanitizer level. The attached alarm was not blinking or beeping when there was no sanitizer in the container.
  Alter or replace the battery for the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1570 - Corrected During Inspection One sauce pan was observed in a condition that prevents necessary maintenance and easy cleaning. (pitted)
  Repair the sauce pan 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 sauce pan, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

May 06, 2009 (Critical Procedures)

December 04, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw eggs stored above other foods in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0480 - Unlabeled food containers in the food preparation area.
  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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.