September 24, 2009 (Routine)

February 25, 2009 (Routine)

• 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 3170 - Formica along back of front counter is damaged, unfinished wood exposed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 25, 2008 (Routine)

• 1320 - Repeat There was no visble temperature measuring device located in the ref and 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the inside of the refrigerator and the freezer and the microwaves
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - The floor 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.

April 09, 2007 (Routine)

September 20, 2006 (Routine)

March 03, 2006 (Routine)

• 1570 - Doors to the beer cooler were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the doors 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 beer cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the prep area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

September 01, 2005 (Routine)

• 1320 - There was no temperature measuring device located in the reach-in 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.
• 1560 - Repeat There are floor mounted refigerators that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2020 - Unwrapped knives, forks, or spoons were not stored in service area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2890 - Repeat Light bulbs in reach-in refrigerators not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Tile floor in dining area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Corrected During Inspection Critical Containers of sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 17, 2005 (Routine)

• 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.
• 1560 - There are floor mounted refrigerators that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 2310 - Critical The handwashing facility located at the snack bar 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 fan preventing its use.
• 2790 - The indoor ceiling material located in toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2890 - Light bulbs in reach-in refrigerators not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 17, 2005 (Routine)

• 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.
• 1560 - There are floor mounted refrigerators that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 2310 - Critical The handwashing facility located at the snack bar 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 fan preventing its use.
• 2790 - The indoor ceiling material located in toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2890 - Light bulbs in reach-in refrigerators not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

August 18, 2004 (Routine)

February 06, 2004 (Routine)

• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restrooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 20 foot candles of light was noted in the reach in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 2000 - Clean plastic ware was observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3170 - Ceiling tile in women's restroom is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of ice machine rusted
  Maintain nonfood-contact surfaces of equipment clean.
• 3330 - Critical Repeat Working containers of chemicals are 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.

February 06, 2004 (Routine)

• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restrooms)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 20 foot candles of light was noted in the reach in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 2000 - Clean plastic ware was observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3170 - Ceiling tile in women's restroom is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of ice machine rusted
  Maintain nonfood-contact surfaces of equipment clean.
• 3330 - Critical Repeat Working containers of chemicals are 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.

October 01, 2003 (Routine)

• 1460 - Employees are using a 2-compartment sink for warewashing. The 2-compartment sink has not been approved for this purpose.
  Ensure that the third compartment of the sink is being used to sanitize equipment. Discontinue use of the 2-compartment sink for warewashing since it's use has not been approved by the regulatory authority.
• 3080 - Less than 10 foot candles of light was noted in the mens bathroom.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 2890 - Light bulb in reach in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3330 - Critical Working containers of cleaner are 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.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a bleach or quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3170 - Wall in the mop room and the wall in the ladies room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine is rusty.
  Maintain nonfood-contact surfaces of equipment clean.

May 12, 2003 (Routine)

• 2000 - Repeat Single service items observed unprotected from contamination. plates and coffee filters
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 1570 - Ice machine was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

May 12, 2003 (Routine)

• 2000 - Repeat Single service items observed unprotected from contamination. plates and coffee filters
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 1570 - Ice machine was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

March 26, 2003 (Routine)

• 1600 - The compartment(s) or drainboards of the three compartment sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2000 - Clean forks were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Dishes were found stored at handsink.
  Store tableware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: throughout kitchen
  Clean and sanitize these surfaces for food contact.
• 3180 - Cleaning is being done during periods in which food is exposed to contamination
  Clean during periods when the least amount of food is exposed such as after closing.

March 26, 2003 (Routine)

• 1600 - The compartment(s) or drainboards of the three compartment sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2000 - Clean forks were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Dishes were found stored at handsink.
  Store tableware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: throughout kitchen
  Clean and sanitize these surfaces for food contact.
• 3180 - Cleaning is being done during periods in which food is exposed to contamination
  Clean during periods when the least amount of food is exposed such as after closing.