May 14, 2009 (Routine)

December 18, 2008 (Routine)

November 27, 2007 (Routine)

September 24, 2007 (Follow-up)

• 1150 - Repeat The nonfood contact surface of the cupboard shelves is not designed or constructed to be easily cleanable. Outside surfaces of cabinets not smooth or easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices; refinish outside surfaces of cupboards to make smooth or easily cleanable.
• 3180 - Repeat Floors, walls and kitchen in general in the main house 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.

September 20, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Refrigerator in main house cold holding at improper temperature: 51.
  Remove PHF's and relocate to functioning refrigerator that can hold at 41 or below.
• 1150 - The nonfood contact surface of the cupboard shelves is not designed or constructed to be easily cleanable. Outside surfaces of cabinets not smooth or easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices; refinish outside surfaces of cupboards to make smooth or easily cleanable.
• 1800 - The nonfood contact surfaces of the freezers have accumulations of debris and need to be defrosted.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents and defrost to maintain equipment in good working order.
• 3180 - Floors, walls and kitchen in general in the main house 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 18, 2007 (Routine)

• 0260 - Corrected During Inspection Critical The cans of uncooked biscuit dough in storage building refrigerator had expired use by dates.
  Discard expired food and ensure all food is safe for consumption..
• 0960 1 - Corrected During Inspection Critical The food contact surface of teflon frying pan is not safe.
  Replace the teflon pan to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 3310 - Corrected During Inspection Critical Puppy was noted in the food prep area in kitchen.
  Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.

August 22, 2006 (Routine)

• 0820 - Critical jell-o, cold holding at improper temperatures, 47 degrees F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.Adequate capacity for cold holding needed in facility,additional capacity needs to be considered
• 2600 - Repeat The outdoor refuse container is stored on absorbent material.bare ground grassy area.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 3170 - Repeat kitchen floor covering is not maintained in good repair,to seal and make floor impervious to water and seal wall floor joint with coved molding or equivalent
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.seal properly as noted above.
• 3180 - floor in the small closet pantry in room adjoining upstairs kitchen 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 27, 2005 (Routine)

• 0480 - Corrected During Inspection Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solutions are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of foods.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: roof of the microwave oven.
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the food prep area 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 utensils preventing its use.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Light bulbs in food prep area are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - The floor in the food prep area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 08, 2004 (Routine)

• 3020 - Soap was not provided at the hand washing lavatory in the kitchen. CORRECTED
  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.
• 0480 - Unlabeled food containers on kitchen counter.
  Label working containers with the common name of its contents. 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.
• 0820 - Critical Repeat Milk and cooked apples cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Freezer items cold holding at improper temperatures. (FREEZERS HAD BEEN LEFT OPEN)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. FOOD DISCARDED

May 22, 2003 (Routine)