Aug 26, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (Corrected On Site)
• Management awareness; policy present
  Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  DELIME AND DESCALE DISHMACHINE TO REMOVE CALCIUM BUILD-UP.CLEAN FILTERS TO REMOVE DUST AND GREASE BUILD UP. (Corrected On Site)

Feb 25, 2014 (Follow-up)

• Food-contact surfaces: cleaned & sanitized
  Drop plate of ice machine has visible mold growth present. (Corrected On Site)

Feb 21, 2014 (Routine)

• Management awareness; policy present
  Documented health policy is not present on site. Manager unable to demonstrate knowledge. Documents presented and left on site. (Corrected On Site)
• Hands clean and properly washed
  When asked to demonstrate a proper hand wash, food handler attempted to wash hands in a prep sink directly next to a hand sink and washed for a total of 7 seconds. (Corrected On Site)
• Hands clean and properly washed
  No hand washing observed throughout inspection. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not present at hand sink in restroom and in prep area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand soap not available at hand sink in prep area. (Corrected on site) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No hand washing sign in present at hand sink in restroom outside the kitchen where employees are observed using restroom.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Saran wrapped raw beef is stored over container over macaroni and cheese in walk in freezer. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Dishwasher rinse temperature is 162 as opposed to the 180 degrees necessary to sanitize equipment and plates. Manager placed unit out of order and is now washing all pans through the triple sink system.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Pink and tan mold observed on interior of ice machine and on drop plate. Black and pink mold observed in ice chute in dining area. Soda nozzles have thick black mold growth in dining area. Both can openers have encrusted debris on blades. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  Sandwiches are placed on display outside of refrigeration and intended to be held for time. No documented procedures are present and items are not labeled/no log is kept to monitor hold time or temperature. Manager removed sandwiches and placed them into refrigeration. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Bottles of chemicals are stored on rack over clean area of dish station where cleaned utensils and equipment are left to air dry. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Foods in walk in cooler are left uncovered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Biscuits on display have no sneeze guard. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Items on dish storage rack are not stored inverted. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Several cutting boards observed with deep grooves and heavy ware that make the surfaces no longer cleanable.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Exterior of equipment on the front line has buildup of dirt and debris. Sides of equipment in main kitchen have dust accumulation and food splatter. Shelves used to store pots and pans have dust buildup present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  A drain line appearing to lead from grease trap drains into a plastic lexan below the triple sink rather than in an actual drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Air gap not present beneath all sections of triple sink. Pipes are directly connected to pipelines that lead to grease trap. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Single stalled toilet room door is not self closing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Area of wall is cut out by ice machine. Holes present above prep sink. Paint peeling from walls in dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mop not hung to air dry after use. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Heavy buildup of dirt and debris on floors in kitchen, particularly behind cook line and in drain areas of front line. Walls in dish area are dirty. Walls behind ice machine have thick dust accumulation. Ceiling tiles have dust accumulation by hoods. Fan in restroom has excessive dust buildup. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Hoods have visible accumulation of carbon and grease with drips coming down from middle section.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 14, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  CAN OPENER AND BASE CONTAINED FOOD PARTICLES. (Corrected On Site)

Apr 10, 2013 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(continue to clean gaskets inside reach-in refrigerators and cutting boards where needed. (Corrected On Site)

Nov 20, 2012 (Follow-up)

Nov 01, 2012 (Routine)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Replace worn cutting board or resurface. (green) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Mar 27, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces. Clean and sanitize the reachin refrigerator on the line at the grill station (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).Diced chicken and tuna on the salad bar above 41 degrees (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean floors under the equipment on the line at the grill station