June 15, 2009 (Routine)

• 1570 - Commercial grade grill was observed leaking grease from grease drip pan.
  Repair the grill 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.
• 2810 - Repeat Floor or floor covering in front of grill area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

December 16, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2810 - Floor or floor covering in front of grill/fryer area is not smooth and easily cleanable, due to damaged floor tiles.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

June 16, 2008 (Routine)

December 17, 2007 (Routine)

August 02, 2007 (Routine)

August 01, 2006 (Follow-up)

June 20, 2006 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0240 - Corrected During Inspection 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.
• 0820 - Corrected During Inspection Critical Hamburger hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1320 - The temperature measuring device in the Continental and walk-in coolers was not properly located in the warmest part of the unit. There was no temperature measuring device in the Frigidaire and display freezers.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. Also provide a temperature measuring device in all refrigerators and freezers.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chemical sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2620 - No grease barrel in establishment.
  Must not dump grease in dumpster outside (setup grease pick-up with someone locally).
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2810 - Ceiling in women's restroom is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2890 - Light bulb in food warmer, over the drive thru window, and over the 3-compartment sink were not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 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.
• 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.

March 10, 2005 (Routine)

• 0960 1 - Critical The food contact surface of the (wood service shelf) is not safe.
  Repair or replace the (wood service shelf) to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1150 - The nonfood contact surface (contact paper covered shelf) is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Single service items observed unprotected from contamination.Paper cup lids
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2890 - Light bulb in food prep. area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3340 - Critical Containers of cleaning compounds are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning compounds must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 22, 2004 (Routine)

• 1800 - The nonfood contact surface of the (grill service refrig)EQUIPMENT@ 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.
• 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 and the container.
• 3170 - Repeat Floor tiles 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.
• 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk-in)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.