September 30, 2009 (Routine)

June 01, 2009 (Routine)

• 4-501.114C1 - Corrected During Inspection Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 0.0ppm.
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
• 6-501.12A - Wall aroound mop sink is dirty. Caulking around mop sink is dirty. Floor drain grate at the 2 compartment sink with food debris.
  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.

January 28, 2009 (Routine)

• 3-304.12A - In-use utensils improperly stored between use. the shake mixer was being cleaned utilizing stangant dirty appearing water in a metal container sitting on the unit.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 6-501.110A - PUrses and personal items were stored on food bags in the front register area.
  Employees need to utilize lockers and areas designated by the manager for the storage of personal items.

October 23, 2008 (Routine)

• 3-501.16A1 - Critical Chili was hot holding at 117 and 125 on the chili bin behind the serving line.
  Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Hot held foods must be stirred often to assure uniform temperatures.
• 3-501.16A2 - Critical Repeat burgers cold holding in raw burger cooler at 50, 48, 46, 48, 51, while HACCP records showed temperatures of 38 and 39. Soft serve mix in top of soft serve machines was at 45. 2nd open top unit had grated cheese at 44, procesed cheese at 48, and tomatoes at 42 all cold holding at temperatures above 41.
  All out of temperature foods were voluntarily discarded to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Another ticket was written for this repeat violation.

July 18, 2008 (Routine)

April 14, 2008 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Repeat Observed raw hamburger patty stored at 44-46F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Observed condensation leak inside the B.A. prep cooler.
  Repair the B.A. cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 6-202.11A - The light bulbs in the dry storage room were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 7-209.11 - Corrected During Inspection Observed personal belongings stored next to utensils.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

December 18, 2007 (Routine)

• 3-501.16A1 - Corrected During Inspection Critical Chili was at 128 on top without stiring. After stiring it was 135.
  Chili was discarded.
• 3-501.16A2 - Critical Raw hamburgers in the burger cooler wre as high as 47 on top. Meats and cheeses in open-top #2 were out of temperature at 46 and 48. In open-top #1 meats and cheeses were 48 and 50.
  All out-of-temperature foods were voluntarily discarded.

July 25, 2007 (Routine)

• 3-501.16A2 - Critical A container of chicken cubes was on a salad set-up cart in the salad room, but was at a temperature of 60 degrees F. cheese was also found above 41 degrees F. Additionally, raw hamburger patties were found in the patty cooler at 46-47 degrees F. No temperatures had been logged into the unit's HACCP plan book so the time of the out of temperature condition was not known. All of the out -of date patties were thrown out.
  All of the above-temperature PHF 's were discarded by the manager.
• 3-501.17A - Corrected During Inspection Critical There were a number of containers of cheese, chicken and salad fixings that were dated use before 7-24-07.
  Since they were a day over-due for disposal, all were thrown out.
• 6-202.15A - The rear door of the facility was left open for over an hour during a semi-truck delivery of supplies during the inspection.
  Keep door closed during deliveries
• 6-501.111D - Harborage conditions exist.. Additionally, remove all old rodent pellets so taht new infestations may be spotted.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 12, 2007 (Routine)

March 27, 2007 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Observed Potentially Hazardous Foods cold holding at improper temperature: hamburger patty 48F, half-n-halves 58.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Observed sauce box registering its ambient temperature at 58F.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.

August 03, 2006 (Routine)

• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: both food slicing machines in the food prep area. Inside the ice machine was in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the gaskets on the freezer and refrigerator had 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.
• 6-202.11A - The light bulbs in the back food prep area were not properly shielded, coated, or shatter-resistant. The light shield was missing.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 7-102.11 - Corrected During Inspection Critical One spray bottle of cleaning chemicals was 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.

April 28, 2006 (Routine)

• 2-402.11 - Corrected During Inspection 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.
• 4-204.112B - There was no visible temperature measuring device located in the salad holding refrigerator on the serving line.
  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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. The can opener blade and parts.2. the tomato slicer
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. refrigerator door gaskets2. insides of the hot holding drawers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.

October 28, 2005 (Routine)

• 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 400 ppm.
  Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 (200 ppm) and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door self-closure is broken and so the back door is not self-closing.
  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.
• 6-301.12 - No disposable towels were provided at the hand washing facility in the front handsink.
  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 drying their hands on their clothing or other unclean materials.

July 06, 2005 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use. Wiping cloth quantuary ammonia solution's concentration was above 400 ppm
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-501.14A - Critical Chili noted not being adequately cooled to prevent the growth of harmful bacteria. Chili on counter temperature was measured at 105F.
  Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth.
• 4-203.12B - The ambient (air/water) temperature measuring device located in the make tables and walk-in is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11B - The walk-in door gasket is damaged.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 5-205.11B2 - The handwashing station at the drive-thru location is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.

February 10, 2005 (Routine)

• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the storage racks in the walk-in refrigerator, and the beverage air reach-in freezer.
  Clean and sanitize these surfaces for food contact.
• 5-205.11B4 - The handwashing station at the salad prep area is being used to rinse foods.
  The handwashing facility identified above is to be used for washing hands only.
• 6-501.11 - The mop sink hose is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The floor in the dry storage area was 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.
• 7-201.11A - Critical Containers of cleaners are not properly stored to prevent the contamination of food wrap in the salad prep area.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

October 26, 2004 (Routine)

• 4-903.11A3 - A large pot was found not stored 6 inches above the floor in the dish washing area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-501.12A - The wall in the prep area was 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.
• 6-501.11 - The filter in the exhaust hood are not installed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 22, 2004 (Routine)

• 5-205.15B1 - Repeat Plumbing connection under the hand sink (salad prep area) piping is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.111C - Critical Methods are not being used to control pests. Numerous flies are in the prep area.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the reach-in refrigerator units and the can opener.
  Clean and sanitize these surfaces for food contact.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with a single service container.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 6-501.12A - Repeat The floor in the room with the hot water tank was 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.

April 13, 2004 (Routine)

• 5-205.15B1 - Repeat Plumbing connections under the sanitizer sink at the 3 comp sink stopper is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 4-202.16 - The nonfood contact surface of the bread racks are not designed or constructed to be easily cleanable. Bread racks are used as storage shelf.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Potatoes are placed on the floor near the prep sink. Corrected during the inspection.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-501.12A - Repeat The mop sink was 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.

November 04, 2003 (Routine)

• 6-501.12A - Repeat The walls in the prep area was 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.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the ice machine and the food cart.
  Clean and sanitize these surfaces for food contact.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. The cheese and lettuce are stored on the walk-in refrigerator floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-501.11A - Repeat The Beverage Air freezer and the front cabinet doors were observed in a state of disrepair and damaged. The unit maintains 36F -it should be 0F or below.
  Repair the freezer and the cabinet doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 5-205.15B1 - Repeat Plumbing hand sink is continously running.
  Plumbing systems and components shall be maintained in good repair.

August 15, 2003 (Routine)

• 3-501.16A2 - Critical The hamburger in the walk-in refrigerator cold holding at 46-48F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Repeat The walk-in refigerator and the thremometer were observed in a state of disrepair and damaged.
  Repair and/ or replace the walk-in refrigerator and thermometer on the walk-in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 5-205.15B1 - Repeat Plumbing connections at the three compartment sink and the hand sink in the salad prep area are in poor repair.
  Plumbing systems and components shall be maintained in good repair.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rolling cate, and the self service cabinet.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.12A - The floor behind the ice machine is 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 is needed.
• 6-501.111C - Critical Methods are not being used to control pests. Numerous flies and fruit flies are in the food prep area.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

May 29, 2003 (Routine)

• 6-403.11A - The area designated for employees to eat, drink, and use tobacco is located so that it does not protect microwave oven from contamination.
  Designate an area for employees to eat, drink, and use tobacco away from food, equipment, and single-service and single-use articles to protect them from contamination.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-204.112B - Repeat There was no temperature measuring device located in the Beverage Air freezer.
  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.
• 5-205.15B1 - Plumbing connections at the three compartment sink is in poor repair.
  Plumbing systems and components shall be maintained in good repair.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the ice machine is moldy and the Beverage Air freezer requires defrosting.
  Clean and sanitize these surfaces for food contact.
• 4-903.11A3 - The produce cutting board found not stored 6 inches above the floor in the salad prep area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

March 17, 2003 (Routine)

• 6-301.11 - Soap was not provided at the handwashing facility in the kitchen (dispensor was broken).
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 5-205.11B2 - The handwashing station in the kitchen is being used as a dump station.
  The handwashing facility identified above is to be used for washing hands only.
• 4-501.11A - Repeat Digital thermometers on the hamburger warming units are observed in a state of disrepair and damaged.
  Repair the thermometers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prio
• 3-501.16A1 - Critical Grilled chicken hot holding at 123F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the Beverage Air freezer unit.
  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.
• 6-501.11 - Repeat Physical facility repair issues: 1. kitchen floor regrouting where needed, 2. ceiling panel replacement.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 06, 2003 (Routine)

• 4-501.11A - Repeat In conjunction with 4-502.11: Digital thermometers on the warming units are not functioning properly.
  Repair the digital thermometers.
• 6-501.11 - Repeat Kitchen floor needs regrouting to prevent water from pooling.
  Regrout the tile floor.
• 4-904.11A - Small and kiddie sized soda cups not kept in their approved dispensors.
  Corrected.
• 2-402.11 - Repeat Some employee's preparing food are not wearing hats.
  Corrected.
• 5-203.14A - Critical Y-shaped hose attachment found connected to the mop sink faucet.
  When not being used, remove the Y-shaped attachment to prevent damage to the vacuum breaker due to being under constant pressure.