September 25, 2009 (Routine)

January 06, 2009 (Routine)

September 17, 2008 (Routine)

May 15, 2008 (Routine)

January 04, 2008 (Follow-up)

• 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. This way you can make sure refrigeration is adequate (PHF foods maintained at 41F or below). Make sure to calibrate thermometer periodically by taking temperature of ice water and make sure thermometer adjusted to ready 32F.
• 2000 - Repeat Cutting board and bagged food located on counter immediately adjacent to the hand wash sink so that open to splash contamination from hand wash sink.
  Need to store cutting board and food packaged/unpackaged out of splash of hand wash sink. Either move food and food where stored or install small splash barrier to protect what stored immdiate adjacent to hand wash sink, from splash.
• 2840 - Repeat Carpeting installed as floor covering in employee bathroom.
  Remove carpeting and replace with approved floor material (smooth, nonabsorbent, easily cleanable).

December 20, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. 100 PPm - 200 PPM Chlorine solution.
• 0820 2 - Critical Cole slaw, sliced tomatoes, roast beef, sliced and whole turkey (see above for temperatures) cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in the standing freezer.
  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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. According to manufature instruction should maintain 200 PPM Chlorine sanitizer solution of Mikro Chlor for sanitizing rinse.
• 2000 - Cutting board stored directly behind hand wash sink so that open to splash contamination from hand wash sink.
  Need to store cutting board out of splash of hand wash sink.
• 2840 - Repeat Carpeting installed as floor covering in employee bathroom.
  Remove carpeting and replace with approved floor material (smooth, nonabsorbent, easily cleanable).

June 13, 2007 (Routine)

February 13, 2007 (Routine)

November 21, 2006 (Follow-up)

• 0240 - Repeat 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.
• 2840 - Repeat Carpeting installed as floor covering in bathroom.
  Remove carpeting and replace with approved floor material. Smooth, nonabsorbent, easily cleanable surface.

September 08, 2006 (Routine)

• 0240 - Repeat 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.
• 0580 - Repeat Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 0610 - Paper towel dispenser for hand wash sink is located so that food stored on counter receives drip from hands washed at hand sink.
  Move paper towel holder to directly over hand wash sink to keep from hand dripping onto food on counter.
• 0610 - Bags of bread and container of tomatoes surround the hand wash sink.
  Food should be stored out of range of splash of hand wash sink or a barrier should be installed to keep splash from contacting food or food contact surfaces.
• 1150 - Wooden knife holder is use for storage of knives.
  Get rid of wooden knife storage block. Wooden block is not cleanable..
• 1710 - Repeat Using 2 compartment sink for cleaning dishes and utensils, but on using dish soap and rinse..
  Use detergent /sanitizer for cleaning and sanitizing in a 2- compartment sink, otherwise install a 3 compartment sink and use all 3 sinks for wash, rinse and sanitize. Follow the manufacturer's guidelines on the product label to use the detergent/sanitizer properly.
• 2000 - Cutting board stored directly behind hand wash sink.
  Remove cutting board away from splash of hand wash sink to avoid contamination.
• 2840 - Carpeting installed as floor covering in bathroom.
  Remove carpeting and replace with approved floor material. Smooth, nonabsorbent, easily cleanable surface.
• 3030 - A common cloth towel is used to wipe hands between prepartion of different foods.
  Common cloth towel use as detailed above provides potential cross contamination. Should use only single use towels for wiping hands between prepartion of foods. Dispose of paper towel after each use.