August 10, 2009 (Routine)

• 1060 - The nonfood contact surface of the plywood shelf in the kitchen 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.
• 1570 - Corrected During Inspection Spatula was observed in a condition that prevents necessary maintenance and easy cleaning.
  Spatula was discarded on inspection. Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Knife rack in the kitchen
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following equipment had an accumulation grime and debris:- Shelves in the kitchen- Can opener bracket- Vent in the kitchen- Door gasket of the Inglis Reach in refrigerator/freezer- Interior of the freezer section of the Inglis reach in refrigerator/freezer
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - The wall behind the deep fat fryer in the kitchen, and the wall behind the mop sink in the back room had an accumulation of grime and 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 20, 2009 (Critical Procedures)

• 0800 - Critical Mashed potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
  Discard the mashed potatoes. Cool potentially hazardous foods from 135F 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.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.

September 13, 2008 (Routine)

• 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.
• 0610 - Corrected During Inspection 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.
• 0820 A 2 - Corrected During Inspection Critical Repeat Meatloaf, oysters, and crab meat cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surface of the pots, pans, and utensils.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (0 Parts Per Million, PPM).
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. (50 - 100 PPM). Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of ware washing machine, freezers, refrigerators, and gaskets.
  Clean and maintain cleanness of equipment.
• 2000 - Corrected During Inspection Clean flatware was observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Floors, walls, ceilings, and lights, throughout the facility, were observed in need of cleaning.
  All floors, walls, ceilings, and lights 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.

May 22, 2008 (Critical Procedures)

January 31, 2008 (Critical Procedures)

October 09, 2007 (Routine)

• 0160 - Corrected During Inspection Critical Employee observed washing single use gloves for reuse.
  Single use gloves are to be discard after use.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Corrected During Inspection Critical Employee observe drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. (Ware washing area.)
  Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 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.
• 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.
• 0520 - Ice used as a medium for cooling the exterior surfaces of cooling tubes and bottles is also for drink ice.
  Cease use of ice used as a cooling medium for cooling tubes and bottles. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0960 2 - Wooden shelving, throughout the facility, were observed soiled, peeling, and chipping.
  Repair or replace the wooden shelving.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator and gasket, ice machine, ware washing machine, and cutting boards.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 B - Corrected During Inspection The handwash station in the prep area is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 3180 - Floors, walls, and ceilings, throughout the facility, were 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.

August 10, 2007 (Critical Procedures)

May 25, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the refrigerators. (Lobster, gravy, sauces, ribs, soups.)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0760 - Corrected During Inspection Critical The gravy, sweet and mash potatoes were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. (Reheating foods on steam table.)
  Rapidly reheat food for hot holding to 165F or above within 2 hours. (Discontinue using steam table to heat foods. Steam table is for holding properly heated foods.)
• 0820 - Corrected During Inspection Critical Gravy, sweet and mash potatoes hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Foods. (Lobster, soups, gravies, ribs, and greens).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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 21, 2007 (Routine)

• 0960 2 - Milk crates observed used as storage.Wooden shelving, throughout the facility, were observed not sealed.
  Remove milk crates from facility and replace with approved storage containers.Seal wooden shelving to make smooth and easily cleanable.
• 1100 - The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans to 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. CB 02-21-2008.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: table-top mixer, table-top fan, exterior of ingredient bins, and Traulsen refrigerator and gasket.
  Clean and maintain cleanness of equipment.
• 2810 - Wall or wall covering throughout the facility are not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 3080 - Less than 20 foot candles (FC) of light was noted in the ware washing area. (>10FC).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, ware washing, equipment storage, toilet rooms
• 3180 - Walls, throughout facility, were observed 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.

October 25, 2006 (Routine)

• 1060 - The nonfood contact surface of the storage shelf in the food prepnarea 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. Wooden storage shelf nees to be sealed.
• 3080 - Less than 50 foot candles of light was noted in the food prep 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

April 20, 2006 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat 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.
• 1150 - The nonfood contact surface of the storage shelves 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.
• 1320 - There was no temperature measuring device located in the three refrigerators.
  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.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
  Clean and sanitize these surfaces for food contact.
• 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.

September 01, 2005 (Routine)

• 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.
• 1060 - The nonfood contact surface of the racks in the refrigerator 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.
• 1570 - The door gasket of the refrigerator is (missing, damaged).
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelf of Beverage Air refrigerator and interior of small reach in refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.

October 21, 2004 (Critical Procedures)

• 0470 - Critical Unwrapped or uncovered food in therefrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:Cutting board.
  Clean and sanitize these surfaces for food contact.