February 20, 2009 (Follow-up)

February 19, 2009 (Critical Procedures)

• 0820 A 2 - Critical The reach-in on the cookline and the walk-in refrigerator were at slightly elevated temperatures. Please check these units ie: defrost cycle, maintenence, or if servicing is needed.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1700 - Critical No chlorine residual was detected in the final rinse at the mechanical dishmachine. The dishmachine was run through several cyclyes. Operator called the service person to have the machine checked.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.

March 26, 2008 (Critical Procedures)

February 28, 2007 (Routine)

• 0830 - Critical Operator has purchased the "use by date" labels however the employees were not marking the dates on the labels. Please school the employees on labeling practices.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  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.
• 3490 - Employee purse, pack of cigarettes and a dirty ash tray were on the dry storage shelf in back of kitchen.
  Recommend to install a separate table for employee breaks to segregate from food stuff and single-service. All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

February 13, 2006 (Routine)

January 04, 2005 (Routine)

• 1100 - Use of an older style chilli hot holding unit that requires the can of chilli to be placed in the warmer.
  Replace the unit or the liner so that a stainless steel liner may be used.
• 1750 - Observed reuse of manufactured containers.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

May 18, 2004 (Routine)

• 0610 - There were two bags of popcorn kernels on the floor in the dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0470 - Critical Most of the raw meats were located in one designated refrigeration unit, however there was one container of raw marinating chicken stored over other food items.
  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.
• 1100 - There were several food containers that were heat damaged and no longer cleanable. Discard the container and replace with new ones.
  Repair or replace the food containers 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.
• 0820 - Critical Most of the food temperatures were fine however the baked potatoes were in the temperature danger zone. Keep baked potatoes 140F or above or 41F and below. Do not place baked potatoes on countertop at room temperature. The mngr. corrected at the time of evaluation. The potatoes were discarded and a new batch prepared.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

October 20, 2003 (Routine)

• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine lid.
  Clean and sanitize these surfaces for food contact.
• 1320 - There was no temperature measuring device located in the reach-in refrigeration 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.
• 3180 - The wall behind the sandwich prep. unit had a slight build up. The floor under the stairwell had some debris.
  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.
• 1150 - The chest freezer lid (in basement) was in poor repair and had duct tape holding the lid together. The green reach-in refrigerator had a wooden platform in the bottom of the unit that was in poor repair and no longer cleanable. It was recommended that the platform be removed and that a washable surface be installed such as stainless steel, etc.
  Alter or replace these items to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3170 - The basement area has no ceiling and therefore has exposed drain pipes. The air ducts also were exposed.
  This item was discussed with the mngr. and will be corrected by the next regular inspection.
• 2930 - Outer opening in basement of the food establishment is not protected against entry of insects and rodents.
  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.