March 05, 2009 (Critical Procedures)

November 04, 2008 (Routine)

• 1570 - The door gaskets on the True refrigerator are in poor repair (split).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulation of food residue on the bottom shelf of the Frigidaire refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Observed a hole in the wall behind the ice machine.Observed a hole in the wall in the employee rest-room.Observed damage to the cove molding near the ice machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Observed trash on the floor behind the ice machine.
  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.

December 07, 2007 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (Chlorine).
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - The door gasket of the True refrigerator is damaged (split).
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - Observed accumulation of food debris on the storage shelves in the food preparation area..
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Repeat Light bulbs in the food preparation area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - Repeat 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.
• 3170 - Observed holes in the wall in the employee rest-room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Observed accumulation of debris on the floor underneath the stove.
  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.

August 07, 2007 (Critical Procedures)

May 08, 2007 (Routine)

• 1550 - Repeat The 3 compartment sink unit in the ware wash area is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Side of stove and sliding door dish cabinet in the kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Repeat Light tubes in fixtures above sandwich prep area and above ware wash area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - Corrected During Inspection Repeat 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.
• 3170 - Floor under the reach in refrigeration units is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 08, 2006 (Routine)

• 0260 - Corrected During Inspection Critical Food stored beyond its used by date. (Half & Half used by 11-06-2006.)
  Observe use by dates.
• 0470 - Corrected During Inspection Critical Repeat Raw shelled eggs observed store above Ready To Eat (RTE) foods. (Cubed cheese.)
  Store raw eggs below RTE foods.
• 0960 2 - Wooden shelving, throughout the facility, were observed soiled and unsealed.
  Clean and seal wooden shelving.
• 1100 - The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or 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 buildup of food debris. CB 11-08-2007.
• 1550 - The three vat sink and hand washing sinks are not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 1580 - Repeat The cutting board(s) are 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. (Cutting boards on order.)
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, table-top mixer, flat grill, serving and prep bowls and pans, coffee urns, and cutting board.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezer and refrigerators.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Clean flatware were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2890 - Repeat Light bulbs in food prep area are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs 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.
• 3170 - Employees' rest room walls, floors, ceiling, and exhaust vent (No vent cover )are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors and walls, throughout the facility, 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.
• 3220 - Corrected During Inspection 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 - 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.
• 3340 - Corrected During Inspection Critical Repeat Container of cleaning chemical was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 01, 2006 (Routine)

• 0470 - Critical Ready to eat food (produce) observed stored on raw eggs CORRECTED DURING INSPECTION.Milk stored had a used by dated of May 26, 2006. CORRECTED DURING INSPECTION.
  Store RTE foods above raw eggs.Ensure used by dates are followed.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat food in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards, serving plates, bowls, and cups, coffee urns (2), flat grill, roasting pan (used as deep fat fryer), slicer, mixers (2), can opener, and food processors (2).
  Clean and sanitize these surfaces for food contact.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 04, 2005 (Follow-up)

• 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Repeat The cutting board(s) along the food preparation area are 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.
• 2890 - Repeat Light bulb in food preparation area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat The floor and wall near the Kenmore Refrigerator is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 30, 2005 (Routine)

• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
  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.
• 0260 - Corrected During Inspection Critical The roast beef is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) @FOOD@ 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.
• 0960 1 - Corrected During Inspection Critical The food contact surface of the single use crates is not safe.
  Repair or replace the single use crates to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1040 - Wooden tables and shelves is 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the 2-door True refrigerator is not available.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Repeat The cutting board(s) along the food preparation area are 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.
• 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: grill, garland oven interior, meat slider, ice machine, soiled utensils, dishwasher.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the exhaust filters, exterior of gas stove,bake pans 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.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2890 - Repeat Light bulb in food preparation area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles of light was noted in the food preparation area
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - The floor and wall near the Kenmore Refrigerator is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.

May 04, 2005 (Routine)

• 1100 - Critical The food contact surfaces of the pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the 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 buildup of food debris.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - The cutting board(s)in the kitchen are 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.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  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: Kenmore freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surfaces of the stove and Kenmore freezer 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.
• 2810 - Wall in kitchen soiled with grease.
  Clean the wall.

October 12, 2004 (Routine)

• 1800 - The nonfood contact surface of the exhaust ventilation system 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:shelf of the refrigerator.
  Clean and sanitize these surfaces for food contact.
• 1750 - Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1320 - There were no temperature measuring devices located in therefrigerators and freezers.
  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.
• 2890 - Repeat Light bulb inthe kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0450 C - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 1570 - The door gasket of the freezer doors (missing, damaged).
  Repair or replace the freezer door gasket in accordance with the manufacturer's specifications.

May 19, 2004 (Routine)

• 2810 - Ceiling in kitchen need repairing.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 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.
• 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.
• 1320 - There was no temperature measuring device located in the True refrigerator.
  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.
• 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
  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: Shelf of freezer.
  Maintain nonfood-contact surfaces of equipment clean.

February 05, 2004 (Routine)

• 1790 - Repeat 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.
• 1320 - Repeat There were no temperature measuring devices in several of the refrigerating units.
  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.
• 1170 - Repeat Grease extraction filters in the hood system need to be clean.
  Clean the filters more frequently to prevent the accumulation of grease.

October 23, 2003 (Routine)

• 1170 - Repeat Grease extraction filters in the hood system need to be clean.
  Clean the filters more frequently to prevent the accumulation of grease.
• 1320 - There was no temperature measuring device located in the Frigidaire refrigerator.
  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.
• 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.
• 2890 - Repeat Light bulb in food preparation area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

July 01, 2003 (Routine)

• 1170 - Grease extraction filters in the hood system need to be cleaned.
  Clean the filters more frequently to prevent the accumulation of grease.
• 2890 - Repeat Light bulbs in the kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0480 - Unlabeled food containers.
  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.

March 18, 2003 (Routine)

• 1190 - Repeat The temperature measuring device (degrees F) are needed for all refrigerators and freezes the
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1780 - Critical Repeat Food contact surfaces of the freezer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of freezer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2890 - Repeat Light bulb in preparation are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.