August 18, 2009 (Routine)

• 1460 - Corrected During Inspection Employees are using an alternative manual warewashing method that has not been approved by the health department.
  Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
• 2310 B - Repeat The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3220 - Corrected During Inspection 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.

January 13, 2009 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw meats.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 2310 B - Corrected During Inspection The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only

August 18, 2008 (Follow-up)

July 13, 2008 (Routine)

• 0470 A 4 - Corrected During Inspection Food shall be protected from contamination. Bag of rice and sugar left open.
  Food should be kept closed in original containers or placed in storage containers to properly protect from contamination.
• 0480 - Dry goods in 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.
• 0800 - Corrected During Inspection Critical Repeat Chopped steak noted not being adequately cooled to prevent the growth of harmful bacteria. Item was in closed zip bag at 74 degrees.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 A 2 - Corrected During Inspection Critical Double door refer is incapable of holding foods at proper temp. Ground Beef-48, Steak-45, cooked vegatables. Residential refer next to deep fryer was not hold 41 or less. Chopped steal-74, Chicken-44
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - Towel under deep fryer on table is not corrosion resistant, nonabsorbent, and/or smooth for ease of cleaning.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1450 - Corrected During Inspection Double door refer and residential refer hold PHFs appears to be in bad working condition. Two other residential units are not capable of holding 41 or less. No PHFs are stored here.
  Fix refers to maintain food items at 41 or less. Improper food storage temperatures are a major contributing factor to foodborne illness. all PHFs relocated to working unit. Work order called in.
• 1750 - Manufacturer containers were observed reused for the storage of equipment.
  Discontinue the reuse of manufacturer containers for equipment storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Wood shelves, under prep tale, and storage shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Repeat Single service items observed unprotected from contamination. plastic plates left out.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - walls by grill and deep fryer are have accumulated food splash not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls behind deep fryer and grill 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 - Corrected During Inspection Critical Working containers of cleaning chemicals 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.
• 3340 - Corrected During Inspection Critical Containers of coil cleaner and putty are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Items stored on refer.
  Coil cleaner and putty must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 26, 2007 (Routine)

• 0450 C - Critical Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0800 - Critical Spaghetti noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 2810 - Ceiling in kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3340 - Critical Container of boric acid stored at handsink, not properly stored to prevent the contamination.
  Boric acid is not authorized to be used. Discard

March 28, 2007 (Routine)

• 2000 - 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.
• 2720 - Dumpster was open.
  Cover all waste containers when not in continuous use.
• 3220 - Mop 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.

January 22, 2007 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 1770 C - The nonfood contact surface of the slicer was observed with some accumulation on it..
  Maintain nonfood-contact surfaces of equipment clean.

September 21, 2006 (Routine)

• 1570 - The grill scraper was observed in a condition that prevents necessary maintenance and easy cleaning.
  Replace the grill scraper.
• 1800 - Corrected During Inspection The nonfood contact surface of the knife rack 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.

November 02, 2005 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate 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 food contact surfaces: stove, table .
  Clean and sanitize these surfaces for food contact.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3170 - floor mop sink area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat dry storage floor and mop sink area 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 - Repeat 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.

July 14, 2005 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2310 - 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 dishes, utensials, preventing its use.
• 2790 - The indoor ceiling material located at dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3180 - Repeat floor dry storage area 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 - Repeat 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 25, 2005 (Routine)

• 0830 - Critical 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 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.
• 1570 - The door gasket of the 4 door reach in is (missing, damaged).
  Repair or replace the 4 door reach in door gasket in accordance with the manufacturer's specifications.
• 2810 - Ceiling in dry storage area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3180 - Repeat floor dry storage area in the @Location@ 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 - Repeat 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.

December 16, 2004 (Routine)

• 3170 - Repeat walls kitchen at mop sink, bathroom, dry storage area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2880 - (Stud, Joist, Rafter) exposed in dry storage area.
  Enclose (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
• 3180 - floor dry storage area 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.
• 3080 - Less than 10 foot candles of light was noted in the dry storage
  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.
• 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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

September 13, 2004 (Routine)

• 3170 - Repeat ceiling mens room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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 so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 0820 - Critical cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

January 28, 2004 (Routine)

• 0610 - Cans of soup stored on the floor in storage.
  Elevate six inches off floor.
• 0830 - Critical The ready-to-eat (RTE) commercially processed sandwich meats, cheese, and sour cream in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1570 - Repeat Door handle on Hobart reach-in is missing. Bottom of reach-in refrigerator is in poor repair.
  Replace handle. Repair bottom of refrigerator.
• 3180 - Repeat Ceiling tiles in kitchen are 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.
• 3170 - Repeat Floor tiling in the kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restroom)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1060 - The bottom of the reach-in refrigerator is corroding.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2000 - Pot stored on floor in storage.
  Elevate pot six inches off the floor.
• 0450 - Critical Cup used as scoop in rice. CORRECTED.
  Provide a scoop with a handle.

October 28, 2003 (Routine)

• 1320 - The temperature measuring device in the several refrigerators were not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 2890 - Light bulb in r-in box not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles of light was noted in the food prep/dishwashing area.
  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
• 3490 - Personal items (clothing, cigarettes, pocket book) stored in such a way that they could contaminate food prep equipment in the kitchen and bar area.
  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.
• 3180 - Ceiling tiles and walls 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.
• 1150 - The nonfood contact surface of the reach-in box shelves are not designed or constructed to be easily cleanable.(rusting)
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3170 - Floor tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.(potatoes)
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Corrected.
• 3340 - Critical Containers of cleaners and roach proof in the dry goods room are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.Corrected.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigerator gaskets, outside doors of refrigerators. Refrigerator freezer needs to be defrosted.
  Maintain nonfood-contact surfaces of equipment clean.
• 3330 - Critical Working spray bottle container of Krud Kutter is 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. Corrected.
• 1570 - Bottom of reach-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.(bottom is corroding)
  Repair or refurbish the surface 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 surface, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (toilet room)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.