July 27, 2009 (Risk Factor Assessment)

February 24, 2009 (Risk Factor Assessment)

October 20, 2008 (Routine)

• 1770 A - Corrected During Inspection Critical Found food debris on several "cleaned" utensils (chicken racks, knives).
  Thoroughly wash, rinse, sanitize.
• 1510 - Corrected During Inspection No thermometers in refrigeration drawers at grill.
  Provide and monitor thermometer.
• 1770 C - Corrected During Inspection Found food/debris in drawers holding "cleaned" utensils.
  Thoroughly clean and keep clean.

July 28, 2008 (Risk Factor Assessment)

February 26, 2008 (Critical Procedures)

October 19, 2007 (Follow-up)

September 19, 2007 (Routine)

• 0200 - Observed food employee wearing watch and rings.
  Food employees should not wear jewelry.
• 0220 - Critical Found open cups iced water at chicken fry area.
  Food employees may use cup with lie and straw.
• 0610 - Found case chicken breader on floor.
  Store all foods off floor.
• 0820 - Critical Found cold foods (crab cake mix, cheese) at unsafe temperatures.
  Repair/replace refrigeration units to maintain foods at 41 degrees or below.
• 1350 - Found thermometers on dishmachine unreadable and no label.
  Repair or replace.
• 1570 - Found broken taped lid on chicken breader bin.
  Replace.
• 1680 - Corrected During Inspection Critical Found dishmachine operated with no sanitizing rinse.
  Booster heater must be "on" whenever operating dishmachine. (sanitizer satisfactory after turned "on"-thermolabel)
• 2350 - Critical Found plumbing leak at 3 compartment sink.
  Repair.
• 2810 - Found large wall hole-chicken fry area.
  Repair/seal.
• 3020 - Found no soap at handsink at chicken fry area.
  Maintain soap in all handsinks at all times.
• 3180 - Found accumulated dirt/debris on floors-chicken fry area.
  Clean and keep clean.
• 3340 - Critical Found Spic-n-span bottle with bag chicken breader.
  Store all cleansers/toxics away from foods.

June 14, 2007 (Critical Procedures)

• 0820 - Corrected During Inspection Critical Found sliced meats at 48-50 degrees used for sandwiches.
  All PHFs to be at 41 degrees or below. Please make sure all PHFs are stored at proper temperature. Product was disposed.
• 1770 A - Critical Found final rinse temperature at 160-170 degrees (tape run).
  Please have machine produce 180 degrees on a consistent basis for final rinse.

February 21, 2007 (Critical Procedures)

November 27, 2006 (Routine)

• 0820 - Corrected During Inspection Critical Found hot hold unit with cooked chicken at 107 degrees.
  Make sure it is always 140 degrees or higher. Product was discarded.
• 3180 - Corrected During Inspection Found floor needs cleaning and kitchenware removed behind all equipment.
  Keep floor clean and free of kitchenware behind all equipment. (done)
• 3240 - Found handsink in chicken cook room loose, drain leaking.
  Secure sink and repair drain.

September 05, 2006 (Routine)

• 1080 - Found metal can without handle being used in back food storage container in chicken prep room.
  Provide proper utensil (scoop) for bulk dispensing.
• 1570 - Found leak at handsink drain in chicken prep area, found damaged gaskets on doors in pizza prep area.
  Repair leak and replace gaskets.

June 29, 2006 (Routine)

• 1380 - Found pressure gauge reading 40+ psi, should read 15-25 psi.
  Repair if broken or adjust pressure.
• 1570 - Found water leak at soap dispenser.
  Repair supply line.
• 1660 - Found water wash temp at 170 degrees, should be 140-150 degrees.
  Adjust to proper temperature.

April 11, 2006 (Routine)

January 25, 2006 (Critical Procedures)

August 01, 2005 (Routine)

June 21, 2005 (Critical Procedures)

March 18, 2005 (Critical Procedures)

• 1890 - Critical Thermometer guages not working on dishmachine.
  Repair.
• 1890 - Critical Slicer has food on it.
  Clean and sanitize.

October 12, 2004 (Routine)

• 3045 - No signs indicating employees are to wash hands prior to returning to work.
  Provide.
• 2350 - Critical Water selection control at handsinks in need of repair.
  Repair.

October 24, 2003 (Routine)

• 1660 - Wash temp of dishmachine below specification.
  Have service check done of tank heater elements and gauge.
• 0810 - "Take out" containers of PHF with condensate on inside of lid indicating product was cooled while tightly covered.
  Cool loosely covered or uncovered on top shelf.
• 1960 - Containers stacked while wet.
  Allow to air dry before stacking.
• 1570 - Water in wash temperature gauge of dishmachine.
  Repair or replace gauge.
• 3045 - No employee handwash reminder signs at handsinks (gill, chicken room, kitchen).
  Provide.
• 1320 - Thermometer not easily visible in some refrig (grill, pizza, etc).
  Provide visible thermometers.
• 3170 - Broken or missing floor tile (grill).
  Replace.
• 0480 - Cooking oil not labeled (grill).
  Label.
• 3180 - Floor not clean behind and under equipment (chicken room, kitchen).
  Clean.

April 08, 2003 (Other)

March 10, 2003 (Other)