August 18, 2009 (Routine)

• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<170°F>. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 2350 ii - Plumbing connections under the 2-c sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

March 31, 2009 (Routine)

September 24, 2008 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor in WI Freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3340 - Corrected During Inspection Critical Containers of Quat. Sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of Quat. Sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 01, 2008 (Routine)

October 18, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Tater tots and burgers hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 1450 - Corrected During Inspection Hot holding unit not maintaining food at proper holding temperatures.
  Repair or adjust temperature. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Unused or non-functioning tilt kettle equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration of 100 ppm.
  Adjust the sanitizing solution to 200 parts per million.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kettle
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tilt kettle.
  Maintain nonfood-contact surfaces of equipment clean.
• 2260 - Corrected During Inspection Critical Observed a hose attached to a faucet fixture of kettle. The hose extended onto the floor.
  Remove the attached hose from kettle faucet. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

January 26, 2007 (Routine)

• 0470 A 4 - Pizza in the walk in was not covered.
  Store food in packages, covered containers, or wrappings.
• 2350 ii - Repeat Pipe along wall in dish area is leaking.
  Repair plumbing.
• 3080 - Repeat A light in the vent hood over the fryers is not working.
  Repair light to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

October 25, 2006 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. Flour scoop observed buried in flour.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1350 - Repeat The temperature measuring device for the rinse tank of the warewashing machine is not operating.
  Provide a functioning temperature measuring device at the rinse compartment so employees can routinely monitor the water temperature. The final rinse thermometer is working, dishes are being sanitized.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. It was at 100 ppm
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2350 ii - Plumbing along wall in dish wash area are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3080 - Two lights in the vent hood over cook line are burnt out.
  Replace bulbs to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 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.

May 31, 2006 (Routine)

• 1350 - The temperature measuring device for the rinse tank of the warewashing machine is not operating.
  Provide a functioning temperature measuring device at the rinse compartment so employees can routinely monitor the water temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit for each type of sanitizer so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the fryers have 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.
• 3080 - Repeat Lights not working in WI cooler.
  Replace bulbs to 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.
• 3180 - The following locations noted in need of cleaning: mop room, ceiling in dish area, wall by end of dish line.
  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.

October 26, 2005 (Routine)

• 1570 - The door gasket of the walk in refrigerator is damaged).
  Repair or replace the walk in door gasket in accordance with the manufacturer's specifications.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. not displaying wash and prewash temperatures that are high enough.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution. 3 compartment sink.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the racks preventing its use.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk in freezer.
  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.
• 3180 - floor behind oven and stoves in the kitchen 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.

July 26, 2005 (Routine)

• 1570 - handles missing on sinks.
  Repair the sink handles to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2920 - Toilet room door is not provided with a self-closing door
  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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the reach in.
  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.

April 12, 2005 (Routine)

• 1570 - The door gasket of the walk in damaged.
  Repair or replace the walkin and freezer area door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the hood system has 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.
• 3080 - Less than 10 foot candles of light was noted in the walkin and freezer area
  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.
• 3330 - Corrected During Inspection Critical Working containers of cleaning fluids are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 05, 2005 (Routine)

September 23, 2004 (Routine)

• 2310 - Critical The handwashing facility located at the rear of kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation..
• 0960 2 - The food contact surface of the food trays is not durable, nonabsorbent, easily cleanable.
  Rreplace the trays to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Make this avalible at sink.

February 02, 2004 (Routine)

• 1150 - The nonfood contact surface of the milk crates used for storage is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1060 - The nonfood contact surface of the paper lining used to line trays for storage of pots and pans 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.
• 3030 - No disposable towels were provided a the hand washing lavatory near the walk-in refrigerator.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 0450 - Critical Cup used as scoop in buckets of chicken base. CORRECTED.
  Provide a scoop with a handle.
• 0820 - Critical Ham (58 F), Cheese (53 F), and Chicken and dumplins (57 F) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.Maintenance has been in to look at refrigerator. It was at 60 F this morning. They have called the repair company to come in. PHF in refrigerator was discarded as it has been out of temperature for more than four hours. Food prepared today has been moved to freezer, Do not store PHF in refrigerator until it has been repaired and maintaining 41 F.
• 1570 - Walk-in refrigerators at 58 F and 64 F.
  Repair walk-ins as soon as possible to maintain 41 F.
• 3380 - Critical Quatenary Ammonium being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only quat. ammonium that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

November 04, 2003 (Routine)

• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener
  door track on ice machineClean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: @EQUIPMENT@.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Walls in the dish room are 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.There is an air gap under the rear door.of garbage room-provide a weather strip.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 1150 - The nonfood contact surface of the duct tape on the spray hose is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices,and is smooyh, easily cleanable and non-absorbent
• 2310 - Critical The handwashing facility located at therear kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table preventing its use.Corrected
• 2650 - There is no refuse container at the area immediately adjacent to the handbasin
  Provide a refuse container for the disposal of paper towels at all the hand sinks