September 15, 2009 (Follow-up)

September 11, 2009 (Routine)

• 4-204.112 - There was no temperature measuring device located in the Frigidaire refrigerator next to cook line.
  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.
• 4-501.14 - The compartment of the sink next to the hot water heater is heavily soiled.
  Clean the sink compartment: 1) before use; 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils; and 3) if used, at every least 24 hours.
• 4-602.13 - The nonfood contact surface of the inside of the ice machine had 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.
• 6-501.12 - The floor and wall around the base molding next to the fryers in the kitchen are 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.

May 12, 2009 (Routine)

• 3-304.11 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils. Soiled egg bowl encrusted with dried egg. (CORRECTED DURING INSPECTION). Soiled cutting board.
  Use only cleaned and sanitized utensils or equipment during food preparation. Clean cutting board.
• 4-602.13 - The nonfood contact surface of the stove drip pans, sink splash guards, toaster catch trays, handheld can opener had 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.
• 5-402.11 - Critical No backflow device observed in the carbonator.
  Install backflow device in carbonator.
• 6-202.11 - Light bulb in ventilation hood area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 7-201.11 - Corrected During Inspection Critical Container of WD40 is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of WD40 must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 11, 2008 (Routine)

• 4-602.13 - The nonfood contact surface of the floor beside and underneath fryer had 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.
• 5-205.11 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.

April 25, 2008 (Follow-up)

April 14, 2008 (Routine)

• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Bread is being handled with bare hands. Cook said she used all the gloves
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-304.14 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) ham and homemade coleslaw 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.
• 4-204.112 - There was no temperature measuring device located in the frigerator next to fryers.
  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.
• 4-302.12 - The cook could not provide a food temperature device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 4-602.11 - Critical Repeat Surfaces of the the ice machine was in contact with ice that were observed soiled with pink mold.
  Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the coke machine hoses andinside of freezer had 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.
• 4-903.11 - Clean dishes were found stored next to a hand sink without a splash guard in the kitchen. Splash guard in the kitchen is on the wrong side of the hand sink. Dishes on drying rack are subject to splash
  Store dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

January 09, 2008 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: sandwich unit gasket
  Clean and sanitize these surfaces for food contact.
• 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Observed mold in the ice machine
  Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.

October 12, 2007 (Routine)

• 3-501.17 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) BBQ, Chicken Salad, Ham bologna 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.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: inside all fridge units, freezers, microwave, and inside beer fridge, mold in ice machine
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the outside of fridge, hood filter and surrounding areas, and fridge gaskets had 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.
• 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the bar is blocked, preventing easy access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trashcan preventing its use.

April 26, 2007 (Routine)

• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 2-402.11 - Corrected During Inspection Employee (certified food manager) 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.
• 3-301.11 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-401.11 - Corrected During Inspection Critical The pork was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Continue to cook the pork to heat all parts to 145F or above for 15 seconds.

March 30, 2007 (Routine)

• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-501.14 - Critical Navy bean soup and sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.16 - Critical Tuna salad, potato salad, navy bean soup, sauteed onions, sausage, sausage gravy, cheese, ham were cold holding at improper temperatures.
  Foods were to be moved to units that could maintain proper temperatures. Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact and non food contact surfaces: cook line equipment, hood and ventilation system to hood, pans stored under cook line, ice machine, piping under bar sink.
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Clean coffee mugs were double stacked at the bar. Pans stored under cook line, not protected from contamination.
  Store coffee mugs in a position that separates them from each other to prevent chipping. Pans under cook line need to be stored in a location that does not allow them to become contaminated.
• 5-205.15 - Critical Kitchen handsink not draining. Faucet to 3 compartment sink blew off when water pressure was on, with a jet of water spraying to the ceiling.
  Repair plumbing fixtures.
• 5-501.112 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment, on rear deck. Dumpster not situated on a non absorbant surface and not behind an enclosure.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue. Properly enclose dumpster and store on an approved surface.
• 6-202.11 - Light bulb in several refrigeration units not shielded, coated, or otherwise shatter-resistent. One light bulb in the kitchen was not working.
  Shield or replace light bulb with a coated or shatter-resistent bulb. Replace kitchen bulb.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 7-201.11 - Critical Containers of chemicals, insecticide, detergent, medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the bar.
  Containers of the above mentioned hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items. Insecticide was not to be in this area.

November 28, 2006 (Routine)

• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
• 3-304.12 - Corrected During Inspection Observed creamer in plastic container submerged in bulk ice container for consumption.
  Remove food storage container from ice storage. Prevent cross contamination with non-food contact surfaces and consumable food items.
• 3-304.12 - Corrected During Inspection Observed ice scoop submerged in bulk ice container.
  Keep ice scoop out of bulk ice container in a storage container.
• 3-402.12 - Repeat Temperature charts are not being conducted on all refrigeration units.
  Temperature charts are required on all refrigeration and safe cold/hot holding of foods at least two time daily.
• 3-501.17 - Critical The prepared ready-to-eat (RTE)/prepared 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.

August 16, 2006 (Routine)

• 3-402.12 - Temperature charts are not being maintained on all cold/hot holding of foods and equipment.
  Maintain temperature charts at least 2 times daily on all cold/hot holding of foods and refrigeration in order to determine safe temperatures.
• 4-205.10 - Repeat The following items are intended for household uses and are not approved for use in a commercial food establishment: wood knife storage block.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-202.14 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door (Mens restroom).
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

April 21, 2006 (Routine)

• 4-205.10 - The following items are intended for household uses and are not approved for use in a commercial food establishment: knife block.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-602.13 - The nonfood contact surface of therange had 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.
• 6-202.14 - Toilet room door is not provided with a self-closing door. @ Mens bathroom
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the bar hand sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.14 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 7-102.11 - Critical Working container with chemical in spray bottle not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 25, 2006 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  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.
• 4-202.11 - Repeat The food contact surface of various plates is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the plates 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.
• 4-204.112 - Repeat 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.
• 4-501.11 - The door gasket of the sandwich unit is damaged.
  Repair or replace the sandwich unit door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blue utensil tray, grease filters, outside refrigerator and freezer door gaskets.
  Maintain nonfood-contact surfaces of equipment clean.

October 25, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical The cook failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) and/or the cook 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.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 3-501.17 - Critical The prepared ready-to-eat (RTE) food in the refrigeration units 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.
• 4-204.112 - 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.
• 4-302.14 - There is no test kit located 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.
• 4-501.11 - The door gaskets of the sandwich unit and the outside freezer are damaged.
  Repair or replace the sandwich unit and the outside freezer door gaskets in accordance with the manufacturer's specifications.
• 4-501.11 - The tall frigidaire freezer was observed in a state of disrepair and damaged. There was a large accumulation of frost in this unit.
  Repair the tall frigidaire freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the tall frigidaire freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: mold on the soda nozzles,
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The following utensils were observed soiled to sight and touch: soiled scoop in the sugar bin.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gasket on the outside refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.11 - There is a hole in the wall beneath the sink in the women's restroom. The caulk around the sink in the men's restroom is cracked and dirty.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the hole in the women's restroom to prevent insect/pest entrance. Recaulk the sink in the men's restroom.

July 08, 2005 (Routine)

• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 4-202.11 - The food contact surface of various plates are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the various plates 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.
• 4-501.11 - The small display refrigerator was observed in a state of disrepair and damaged. There was a heavy accumulation of ice in this unit.
  Repair the small display refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the small display refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-501.12 - The cutting board(s) along the sandwich unit is 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.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: utensil containers, mold on soda nozzles (corrected), soiled cornstarch container.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: handsink in front end.
  Maintain nonfood-contact surfaces of equipment clean.

April 08, 2005 (Routine)

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Vents in restrooms 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.
• 6-501.14 - Repeat Filters under hood in need of cleaning.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

February 16, 2005 (Routine)

• 4-501.11 - The door gasket of the prep unit is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: door gaskets on prep unit.
  Clean and sanitize these surfaces for food contact.
• 6-501.14 - Grease buildup on filters under hood system.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 6-501.18 - Water at hand sink in kitchen not properly draining.
  Maintain proper drainage at hand sink.

October 13, 2004 (Routine)

• 4-501.11 - The reachin unit under prep table was observed in a state of repair and is not keeping proper temp. Temp reading at 50 degrees.
  Repair the reachin unit to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reachin unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside ice machine
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Vents throughout facility need 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.

June 29, 2004 (Routine)

• 4-601.11 - Repeat Food debris on door gaskets, food bebris located under microwave, and mold buildup inside ice machine.
  Remove food debris from door gaskets, remove food debris from under microwave, and remove mold buildup from inside ice machine.
• 6-501.12 - Debris located in corner next to refrigerator.
  Remove debris from corner located next to refrigerator.

February 03, 2004 (Routine)

• 4-501.11 - The door gaskets on beverage-air reach-in were observed in a state of disrepair and damaged.
  Repair the door gasketsto restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door gaskets,replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: shelves next to hand basin
  Clean and sanitize these surfaces for food contact.
• 4-602.11 - Critical Acculumalation of mold buildup inside ice machine.
  Remove all mold buildup from inside of ice machine.