October 07, 2009 (Routine)

April 02, 2009 (Routine)

October 14, 2008 (Routine)

• 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.

March 28, 2008 (Routine)

September 28, 2007 (Routine)

March 30, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the chest and Pepsi cooler.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chemical test kit (on order) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2890 - Light bulb in freezer not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 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.
• 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.

March 29, 2006 (Routine)

March 22, 2006 (Routine)

• 1060 - The nonfood contact surface of the wood particle board shelves and cabinets are not sealed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1450 - One refrigerator not working. Other refrigerators not turned on at time of inspection.
  Provide refrigeration necessary to maintain food items at 41(45) F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 2000 - Clean utensils were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are being stored above the three compartment sink, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 06, 2005 (Routine)

• 2920 - A self-closing device is needed on the men's and women's restroom doors.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3180 - Some areas of floor in the storage room have paint residue.
  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 06, 2005 (Routine)

• 2920 - A self-closing device is needed on the men's and women's restroom doors.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3180 - Some areas of floor in the storage room have paint residue.
  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 29, 2004 (Routine)

April 29, 2004 (Routine)

April 04, 2003 (Routine)

April 04, 2003 (Routine)