July 30, 2009 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Store wiping cloths in a marked container with sanitizer at the proper concentration between use.
• 0800 - Critical Chicken soup cooked last night at 46F and 49F improperly cooled.
  Discard the improperly cooled food. Cool cooked potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 additional hours.
• 0840 - Corrected During Inspection Critical Food marked with a date that reflects a holding period of 10 days.
  Discard improperly dated foods.
• 1530 - No test strips provided for determining sanitizer concentration.
  Provide test kits for each kind of sanitizer used in the facility.
• 3150 - Corrected During Inspection Damaged can not segregated from products to be offered for service.
  Segregate damaged products prior to returning to vendors.

April 09, 2009 (Routine)

• 0820 A 2 - Critical Repeat Half and half at 44F, sauce at 43F cold holding at improper temperatures.
  Cold hold potentially hazardous foods at temperatures of 41F or below.
• 1900 - Corrected During Inspection Critical Wares cycled through the high temperature dish machine are not being sanitized, the utensil surface temperature is not reaching 160F.
  Discontinue use of the dish machine until it is repaired or adjusted to provide utensil surface temperatures of 160For above.
• 2260 - Corrected During Inspection Critical There is no backflow prevention device serving the hose with sprayer.
  Remove the hose with sprayer or provide a backflow prevention device for this item.
• 2310 - Critical The hand washing sink at the ware washing station is blocked.
  Remove the items blocking the sink and maintain access at all times.

December 23, 2008 (Follow-up)

December 09, 2008 (Critical Procedures)

• 0050 - Corrected During Inspection Critical There was no person in charge at the start of the inspection.
  Designate a person in charge during all hours of operation.
• 0470 - Corrected During Inspection Critical Raw shell eggs stored above ready-to-eat foods.
  Store raw animal foods below ready-to-eat foods.
• 0820 A 1 - Critical Repeat Hot dogs hot holding at improper temperatures.
  Rapidly reheat this item to 165F and maintain at 135F or above throughout the holding period.
• 0820 A 1 - Corrected During Inspection Critical Repeat Chicken and vegetables hot holding at improper temperatures.
  Discard foods hot holding below 135F.
• 0820 A 2 - Critical Repeat Multiple food items cold holding at improper temperatures.
  Discard all foods above 45F, cold hold potentially hazardous foods at 41F or below.

August 05, 2008 (Follow-up)

• 0820 A 2 - Critical Repeat Sausage gravy at 45F and chicken and rice soup at 45F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below.
• 1680 - Critical The maximum temperature displayed by the high temperature warewashing machine was 197°F
  Adjust the setting of the machine so the minimum temperature of 180°F and a maximum temperature of 194°F is met. Note: on-site technicians began correcting this item immediately.

July 08, 2008 (Routine)

• 0220 - Corrected During Inspection Critical Employees storing drinks without lids or straws in food preparation areas.
  Instruct food service employees to drink from beverages with lids and straws and the containers are handled to prevent contamination of the employees hands and the container.
• 0550 - Ice scoop stored with the handle touching the food.
  Store the ice scoop so that the handle is above the food and the lid may be closed.
• 0570 - Wiping cloths stored improperly between use.
  Store wet wiping cloths in a chemical sanitizer at the proper concentration in a properly labeled container.
• 0820 A 1 - Critical Chicken at 130F and mashed potato at 110F hot holding at improper temperatures.
  Reheat the food to 165F and hot hold at 135F or above.
• 0820 A 2 - Critical Chicken salad at 45F, cream cheese at 45F, ham at 45F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below.
• 0820 A 2 - Corrected During Inspection Critical Melon at 55F cold holding at improper temperatures
  Discard this item. Cold hold foods at or below 41F.
• 1570 - The small cooler in the customer self service area is holding at 62F.
  Repair or replace this cooler. Do not use this item before it is repaired.
• 2310 - Critical Handsink at the service line and in the warewashing machine area not draining.
  Repair the handsinks as needed. All handsinks should be functional during all hours of operation. Note: The service line handsink was corrected during inspection.
• 3030 - Two handsinks are not stocked with paper towels.
  Provide a supply of paper towels at each handsink. Note: paper towels were supplied at the front handsink during inspection.
• 3290 - Mop not hung to air dry.
  Hang the mop to allow it to air dry.

May 16, 2008 (Follow-up)

• 2810 - Corrected During Inspection Repeat The coving in the dry storage area is not properly attached to the wall.
  Attach the coving.
• 2890 - The light bulbs at the ice machine and the cooler/freezer combination are not shielded/shatterproof.
  Cover the lights or replace them with shatterproof bulbs.