July 28, 2009 (Routine)

April 09, 2009 (Routine)

• 0480 - Unlabeled food containers of 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.
• 0760 - Critical BBQ was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0820 A 2 - Critical Tomatoes cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

December 12, 2008 (Routine)

• 0610 - Bag of onions stored in a location where it is subject to splash, dust or other contamination.
  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.
• 1570 - Ice machine was observed in a condition that prevents necessary maintenance and easy cleaning.
  Empty and thoroughly clean/remove rust from interior of ice machine

August 01, 2008 (Follow-up)

July 29, 2008 (Routine)

• 0820 A 1 - Critical Sausage, eggs, chili hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Critical Ham, sliced tomatoes, hot dogs cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1190 - Walk-in did not have an ambient air thermometer.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.

January 28, 2008 (Routine)

• 0610 - Bag of onions stored in a location where it is subject to splash, next to mop bucket.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1180 - The food temperature measuring device (degrees F) is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1320 - There was no temperature measuring device located in the sandwich unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1480 - Blodgett oven and hot plate used for cooking during breakfast, not being used under hood.
  Place equipment under hood.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 2890 - Lights in kitchen and over hot dog roller not shielded
  Shield lights

March 26, 2007 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils by chocolate syrup can
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0570 - Improper use of wet wiping cloths by hot holding unit.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The prepared ready-to-eat (RTE) salad with egg in the refrigeration unit on counter 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.
• 3170 - Repeat Ceilinb tiles over food shelving water damaged in nack area by freezer hense is not maintained in good repair
  Replace tiles to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 21, 2006 (Routine)

• 0240 - One employee 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 - Repeat A few ceiling tiles over single services articles are water damaged hense are not maintained in good repair
  Replace damaged tiles to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 19, 2006 (Routine)

June 27, 2006 (Other)

June 12, 2006 (Routine)

March 09, 2006 (Routine)

• 1100 - The food contact surface of the dairy lowboy b6 shake machine is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the shelving 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.
• 3170 - Repeat Ceiling tiles over single-services articles (back) and front service area is water damaged and is not maintained in good repair
  Replace tiles (smooth easily, cleanable surfaced) to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Security camera over freezer in the back storage 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.
• 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided, personal items stored on mop sink..
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

December 02, 2005 (Routine)

• 0610 - Corrected During Inspection Food boxes stored on the floor or food stored less than 6" above the floor in outside walk-in unit.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - The nonfood contact surface of the can opener handle and mount 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.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: can opener blade.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3170 - Some ceiling tiles over single-use cups are water damged and is not maintained in good repair
  Replace tiles with smooth, easily cleanbale surface tiles to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 06, 2005 (Routine)

• 1150 - Repeat The nonfood contact surface of the bisquitoven is not designed or constructed to be easily cleanable (top surface).
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1580 - Repeat The cutting board(s) along the prep refrigeration is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

June 30, 2005 (Follow-up)

June 02, 2005 (Routine)

• 1150 - The nonfood contact surface of the bisquitoven is not designed or constructed to be easily cleanable (topsurfaces rusty).
  Remove rust and repaint surface to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - The door gasket of the reach-in freezer and saladcase at counter is (damaged).
  Repair or replace the units door gaskets in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) along the sandwich lowboy is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

January 03, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use at handsink.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection Improper methods used to thaw hamburger patties @ 36.F.
  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
• 3440 - Corrected During Inspection Critical Open rodent trap/bait station is not covered and tamper-resistant
  Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
• 1580 - The cutting board(s) along the prep sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3180 - Flooring in main walk-in 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.
• 0550 - Corrected During Inspection Sugar 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.

October 03, 2003 (Other)

July 10, 2003 (Follow-up)

June 12, 2003 (Routine)

• 0620 - Pickles and ice cream mix stored on floor in walk-in.
  Corrected.
• 1100 - Interior of upright freezer unit not smooth, easily cleanable (ice build-up).
  Defrost unit.

January 27, 2003 (Routine)