June 04, 2009 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers 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.
• 0480 - Unlabeled food containers. Tub of orange liquid by range.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0960 2 - Corrected During Inspection The food contact surface of the ice scoop is not durable, nonabsorbent, easily cleanable - string on handle.
  Replace string on ice scoop handle to permit easy cleaning and prevent the migration of deleterious substances.
• 1060 - Cardboard liners on dry storage shelves are corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to spillage, food soiling, must be smooth, durable, and nonabsorbent. Remove cardboard liners; recommend plastic trays.
• 1770 B - Observed accumulations of encrusted scale deposits on buffet steam table water bins.
  Clean these food surfaces to remove scale in water bins.
• 2020 A (single-service/single-use) - Single-service cups not displayed, or dispensed so that the lip-contact surfaces are protected from contamination
  Display, or dispense single-service cups so the lip-contact surface are protected from contamination. Store cups in original plastic sleeve or use an approved dispenser.

September 29, 2008 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) sausage links 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.
• 1650 - The temperature of the in-use wash water solution was observed at less than 110F.
  Maintain a temperature of 110F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
• 1850 - Clean-in-place equipment is not being properly cleaned.
  For clean-in-place equipment (prep tables), utilize the following procedure to properly clean equipment: (1) Wash using soap/degreaser/etc; (2) Rinse with clean water; (3) Sanitize surface using a sanitizer at the correct concentration.
• 2540 - Critical Sewage is backing up from the grease trap onto the floor of the kitchen. .
  Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.

September 29, 2008 (Routine)

March 06, 2008 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The prepared ready-to-eat (RTE) sausage 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 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.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the rear of 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 childrens chair and fan that are preventing its use.

June 08, 2007 (Routine)

• 0060 - Critical No certified food manager on premises.
  Provide certified food manager.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1150 - Cardboard under oven.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1780 - Critical Ice maker in need of cleaning.
  Clean and sanitize ice machine on a regular basis.
• 3330 - Critical Unlabeled chemical spray bottle.
  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.

September 07, 2006 (Routine)

• 1570 - Opener found old and rusty.
  Replace the opener to prevent food contamination.
• 3030 - Towels not provided at the hand sink in the kitchen.
  Provide a towels at the hand sink for the employees
• 3180 - Ventilation not clean.
  Clean the ventilation to prevent dust.
• 3220 - Wet mop not hong to air dry.
  Hang the wet mop to air dry between the uses.

July 07, 2005 (Routine)

• 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the 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.
• 1750 - Single-service items were observed reused for the storage of ice.
  Discontinue the reuse of single-use containers for ice storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Drip tray, Oven, Floor Fan, and Steam Machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination. Single service items below cleaning chemical.
  Store single service items inverted, in plastic, or in an approved dispenser above chemicals.
• 2720 - Dumpster in not clean and damaged.
  Replace dumpster
• 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.

June 11, 2004 (Routine)

• 3330 - Critical Working containers of degreaser were 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.
• 3340 - Critical Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) located on the front of the 2-door refrigerator is not working and needs repair..
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.

June 18, 2003 (Routine)

• 0960 1 - Critical Operator using terry cloth towels as common hand towel.
  Replace terry cloth towels with paper towels for hand drying.
• 2020 - Styrofoam cups were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store cups with food or lip-contact surface facing downward to prevent contamination prior to use.
• 1770 - The nonfood and non food contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: can opener and holder as well as oven drip trays.
  Maintain food and nonfood-contact surfaces of equipment clean.
• 3170 - Paint is flaking from kitchen wall and paint is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.