October 02, 2009 (Routine)

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Door gasket to the Beverage Air reach in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.

July 06, 2009 (Routine)

• 1570 - Can opener noted with accumulation of rust on exterior surfaces (not on blade). that prevents necessary maintenance and easy cleaning.
  Remove rust from the can opener to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to remove rust from the can opener, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3080 - Less than 50 foot candles of light was noted in the stove area. Light meter read less than 10 foot candles.
  Install lights in the hood above the stove to 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

July 08, 2008 (Routine)

• 0220 - Corrected During Inspection Critical An employee observed eating in an area other than designated break area.. (Eating in the kitchen.)
  All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 1570 - Temperature gauges, of the ware washing machine, are not properly operating.
  Repair or replace the gauges.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: slicer, freezer, gasket, exhaust hood and filter system.
  Clean and maintain cleanness of equipment.
• 2000 - Repeat Clean flatware were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

January 24, 2008 (Critical Procedures)

August 02, 2007 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken and macaroni and cheese in the refrigeration unit 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.
• 1100 - Repeat 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 build-up of food debris.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener, True freezer, slicer, and exhaust hood and filter system.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Repeat Clean flatware were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

February 12, 2007 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready to Eat (RTE) foods. (Carton milk.)
  Store raw eggs below RTE foods to reduce the chance of cross contamination.
• 0790 - Improper methods used to thaw. (Food thawing on table top).
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
• 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: slicer and can opener.
  Clean and maintain cleanliness of equipment
• 2000 - Clean flatware, plates, and bowls were observed stored uncovered..
  Store equipment and utensils covered or inverted to prevent contamination while in storage

August 31, 2006 (Routine)

• 1570 - The light bulbs in the True freezer and Polar Quest refrigerator is (missing).
  Replace the light bulbs in accordance with the manufacturer's specifications.
• 1750 - Manufacturer containers were observed reused for the storage of single service containers.
  Discontinue the reuse of manufacturer containers for single service container storage. Provide approved reusable single service storage containers designed for your single service container storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, can opener holder.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the exhaust filters 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.
• 2650 - There is no refuse container at the food preparation area handsink.
  Increase the number of approved refuse containers in the food preparation area to prevent the accumulation of debris.