June 09, 2009 (Routine)

• 0240 - Employee 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 all food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Ice maker was observed in a state of disrepair and soiled.
  Repair the ice maker to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: toaster, microwave, soda cabinet.
  Clean and sanitize these surfaces.
• 3045 - Repeat 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 - Repeat Kitchen walls, baseboards, floor, floor fan, trash cans 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.
• 3180 (Toilet Rooms) - Toilet room vents, baseboards in need of cleaning.
  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.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

February 09, 2009 (Routine)

• 0820 A 2 - Critical Foods in Bev Air refrigerator cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) white gravy in the refrigerator, the food should have been discarded weeks ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: waffle iron, toaster oven.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the trash can cabinets, soda box cabinet, grill, and fryer have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - Repeat 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.
• 3170 - Exhaust fan in men's room is not operating at this time.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Baseboards, floor and wall areas 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.

October 08, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between uses (4 quats tablets in medium bucket).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(200ppm quats) between uses.
• 0900 - Repeat Powdered, granular foods not labelled.
  Label containers of powdered and liquid foods accurately.
• 1320 - There was no temperature measuring device located in the ice cream freezers. Thermometer not located in the front of the sandwich unit.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces:one ice cream freezer (defrost), toaster oven, ice maker interior, chest freezer.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the freezers and refrigerators have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 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.
• 3170 - Repeat Physical structure is not maintained in good repair: lights out in the exhaust hood, holes in wall over chest freezer in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor and baseboards 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.
• 3180 (Toilet Rooms) - Fixtures in the men's room noted in need of cleaning.
  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.
• 3330 - Critical Repeat Working container of cleaner 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.

June 11, 2008 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) soup in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0900 - A number of food containers have no label.
  Accurately identify all liquid and powdered food products.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: ice maker interior, toaster, prep table, utensil magnet, sandwich unit,...
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the trash cans, refrigerators, cabinets,andother equipment have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 B - The handwash station in the kitchen is being used for purposes other than washing hands (holding sanitizing solution bowk).
  The handwash facility identified above is to be used for washing hands only. Do not place anything in it.
• 3170 - Repeat Light fixture in ladies room not currently working.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor and wall areas, baseboards, doors,frames, exhaust hood 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.
  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.
• 3330 - Critical Repeat Working containers of cleaners 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.

February 11, 2008 (Routine)

• 0220 - Critical In use open drinking container observed on prep table. stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) soups in the refrigeration unit are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) chicken salad in the refrigerator, the food should have been discarded days ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: ice maker interior, toaster, small black refrigerator,...
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surfaces of the trash cans, exteriors of refrigerators and freezers, cabinets,....have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Physical structure in need of repair: holes in wall over chest freezer, lights burned out in exhaust hood.
  Properly seal holes, replace burned out lights. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor in kitchen and rest rooms, some walls, doors, baseboards, exhaust fans, exhaust hood and filters, all 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.
• 3330 - Critical Repeat Working container of cleaner 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.

October 31, 2007 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) ham in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - Repeat There was no temperature measuring device located in the chest freezer in the kitchen and one display case.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1930 - Soiled linens improperly stored may directly or indirectly contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 2000 - Repeat Single service containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Repeat Some floor and baseboard areas 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 old grease in the establishment overnight.
  Dispose of old grease and garbage before leaving for the night.

July 13, 2007 (Routine)

• 0530 - Packaged food stored in direct contact with ice/water.
  Store packaged food in drained ice to prevent the entry of water.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surfaces of the shelves in the drink cabinet and the new trash station are not corrosion resistant, nonabsorbent, and/or smooth.
  Seal the surfaces. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The food contact surface of the damaged plastic containers and bowls are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the damaged items. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - Repeat There was no temperature measuring device located in some reach ins, others not readily visible.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 B - Observed accumulations of food deposits or other soil on the following surfaces:ice maker, chest freezer.
  Clean and sanitize these surfaces.
• 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 - Baseboards 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.
• 3330 - Critical Working containers of cleaners are not accurately 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.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment (pesticide in cabinet with cleaners).
  Remove unnecessary poisonous or toxic materials.

April 02, 2007 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
• 0830 - Critical Prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1100 - The food contact surface of the corroded ice crewam scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the scoop. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - Could not locate a temperature measuring in the chest freezer, one ice cream case, and the Magic Chef refrigerator.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1750 - Single-service aluminum foil platters observed saved for reuse.
  Discontinue the reuse of single-use containers for food purposes. Provide approved reusable food containers designed for your food service needs.
• 2000 - Repeat Single service coffee stirrers observed unprotected from contamination.
  Dispense stirrers either individually wrapped or from an approved dispenser.
• 3170 - Section of base board molding falling down in ladies' room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Some ceiling vents 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.

January 04, 2007 (Routine)

• 0220 - Critical The staff is drinking from an uncovered container in the food preparation 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.
• 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Wiping cloth laying on cutting board between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
• 0610 - Bottled drinks stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following surfaces:exhaust hood filters.
  Clean these surfaces.
• 2000 - Single service coffee stirrers observed unprotected from contamination.
  Store single service items in its original protective packaging or in an enclosed, approved dispenser.

November 09, 2006 (Pre-Opening)