August 21, 2009 (Routine)

• 0950 - Critical Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
  Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
• 2890 - Repeat Light bulb in the refrigerator is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 04, 2009 (Routine)

• 0480 - Unlabeled dry food container.
  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.
• 1060 - The nonfood contact surface of the paper towel lining the cabinets is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2890 - Light bulb in the Whirlpool refrigerator is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

August 06, 2008 (Routine)

January 23, 2008 (Routine)

July 19, 2007 (Routine)

February 01, 2007 (Routine)

July 25, 2006 (Routine)

• 3080 - Less than 10 foot candles of light was noted in the 2 year old rest-room.
  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.
• 3380 - Corrected During Inspection Critical Sented bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only unsented that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.

January 19, 2006 (Routine)

• 2700 - The waste storage container for kitchen missing.
  Provide trash can in kitchen.
• 3170 - Ceiling tile missing in the restoom and back kitchen, not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 13, 2005 (Routine)

March 03, 2005 (Routine)

August 23, 2004 (Routine)

• 0820 - Critical Milk cold holding at improper temperatures. Corrected.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2190 - Water from the handwashing sinks at several locations were measured at a temperature less than 110F. Hot water not available at handbasins.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 1730 - The thermometer in the reach-in refrigerator is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of 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
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0060 - Critical Employee who can demonstrate knowledge not available.
  Provide certified manager during all hours of operation.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration at 3-compartment sink. Corrected.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1560 - There is a floor mounted freezer that is 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

February 23, 2004 (Routine)

• 1800 - The nonfood contact surface of the can opener blade holder 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.
• 0380 - Critical Food from damaged packaging offered for sale or service. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 2740 - Unnecessary item observed adjacent to the refuse container outside the facility. Operator said probably put there by general public.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

October 07, 2003 (Routine)

• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected.
  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 17, 2003 (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.
• 3260 - Repeat 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.
• 1880 - The food-contact surfaces of the following equipment were not observed sanitized: plates, cups and silverware.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.