September 19, 2009 (Routine)

May 19, 2009 (Routine)

September 13, 2008 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: deep fat fryer, hot holding unit, fan, hood filters, refrigerators, freezers and gaskets.
  Clean and maintain cleanness of equipment.
• 2120 - Corrected During Inspection Critical Water heater observed turned off or not set at the proper temperature. (No hot water.)
  Ensure that water heater is turned on and set at proper operating temperature.
• 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.
• 3180 - Floors and walls were 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (Old popcorn machines.)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

April 09, 2008 (Routine)

October 13, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (Food prep area.)
  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.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area was observed blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

September 29, 2007 (Routine)

• 0220 - Corrected During Inspection Critical Employee chewing gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may chew gum so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0240 - 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.
• 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood filters, soda dispensing machine, and refrigerator gasket.
  Clean and maintain cleanness of equipment.
• 3180 - Walls in facility 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3320 - Corrected During Inspection Critical Chemical spray bottles observed without a label.
  Label spray bottles with contents or discard.

May 17, 2007 (Routine)

February 12, 2007 (Routine)

September 16, 2006 (Routine)

January 10, 2006 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:deep fryer, true refrigeratorinterior, soft drink dispenser.
  Clean and sanitize these surfaces for food contact.