May 28, 2009 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration units are 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. This includes opened packs of luncheon meats and soft cheeses.
• 1320 - Repeat There was no temperature measuring device located in the ry storage room refrigerators.
  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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Pass-thru window screen not secured on sides allowing entry of insects.
  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.
• 3180 - Dry storage room floor 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.
• 3270 - Methods are not being used to control pests. Increased fly activity around building exterior probably due to adjacent construction project.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Suggest contacting a licensed pest control operator for control strategies,

January 13, 2009 (Routine)

• 1060 - The nonfood contact surface of celing areas and exterior of some equipment is not corrosion resistant, nonabsorbent, and/or smooth due to accumulation of paper postings.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the two refrigerator units in back room.
  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.

January 08, 2008 (Routine)

• 0470 - Critical Raw animal food [shell eggs] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Unwrapped or uncovered food on the grill located too close to the handwashing station.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses in sugar and flour..
  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.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the two Beverage-Air units are not working..
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1320 - There was no temperature measuring device located in the glass front 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.
• 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Tools and other un-needed items to be removed from the kitchen
  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.

December 14, 2006 (Routine)

January 17, 2006 (Routine)

December 05, 2005 (Routine)

• 1060 - Bare wood surfaces throughout facility are not nonabsorbent, and/or smooth.
  Seal bare wood surfaces with high gloss paint. Provide additional coat of paint for wooden storage shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (bleach = 50-100 parts per million, quaternary ammonium = 200 parts per million).
• 1550 - The following equipment is not sealed to adjoining equipment or walls: 1) Kitchen handsink. 2) 3-compartment sink. 3) Utility sink.
  Seal the units to adjoining equipment or walls since they are exposed to spillage or seepage.
• 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.
• 2810 - There is missing wall tile in the employee restroom. Wall covering is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2930 - The front service window is not tight fitting.
  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.

December 05, 2005 (Routine)

• 1060 - Bare wood surfaces throughout facility are not nonabsorbent, and/or smooth.
  Seal bare wood surfaces with high gloss paint. Provide additional coat of paint for wooden storage shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (bleach = 50-100 parts per million, quaternary ammonium = 200 parts per million).
• 1550 - The following equipment is not sealed to adjoining equipment or walls: 1) Kitchen handsink. 2) 3-compartment sink. 3) Utility sink.
  Seal the units to adjoining equipment or walls since they are exposed to spillage or seepage.
• 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.
• 2810 - There is missing wall tile in the employee restroom. Wall covering is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2930 - The front service window is not tight fitting.
  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.

December 05, 2005 (Routine)

• 1060 - Bare wood surfaces throughout facility are not nonabsorbent, and/or smooth.
  Seal bare wood surfaces with high gloss paint. Provide additional coat of paint for wooden storage shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (bleach = 50-100 parts per million, quaternary ammonium = 200 parts per million).
• 1550 - The following equipment is not sealed to adjoining equipment or walls: 1) Kitchen handsink. 2) 3-compartment sink. 3) Utility sink.
  Seal the units to adjoining equipment or walls since they are exposed to spillage or seepage.
• 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.
• 2810 - There is missing wall tile in the employee restroom. Wall covering is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2930 - The front service window is not tight fitting.
  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.