June 13, 2009 (Follow-up)

June 03, 2009 (Routine)

• 0160 - Critical Employee failed to wash hands before putting on gloves to fill an order.
  Advised to wash hands at the handsink before putting on gloves.
• 0480 - Several containers of breaders are no longer labeled.
  Label contents.
• 0550 - Scoop handle buried in dry good in cabinet.
  Store handles OUT of food.
• 0770 - Frozen foods not maintained frozen in the freezer.
  Ensure frozen food is maintained frozen. Per operator, there was an electrical problem on the trailer earlier today and staff was unaware that a fuse blew.
• 0820 A 2 - Critical The following potentially hazardous foods (phfs) are cold holding at proper temperatures in the refrigeration:-coleslaw and potato salad at 44*-bbq at 45-46*
  Cold hold phfs at or below 41*. Ensure refrigerator thermostat is properly set on lower setting to reach<= 41*. Per operator, there was an electrical problem earlier in the day and apparently a fuse had blown. Electrician scheduled to visit unit.
• 1060 - Repeat Bare wood shelves installed in the cabinet.
  Paint to seal the shelves to provide a smooth and easily cleanable, non-absorbent surface.
• 1570 - Laminate covering shelf below the steam table is damaged (peeling back).
  Repair.
• 1580 - The cutting board at the three-compartment sink is heavily scratched and scored.
  Replace.
• 1700 - Critical Chlorine santizer in the three-compartment sink was too strong (above 200 ppm).
  Maintain chlorine 50-100 ppm.
• 1770 B - Repeat Rubber lining the utensil drawer bottom and the utensils in it are not clean.
  Clean and sanitize these surfaces.
• 1800 - The non-food contact surfaces are not clean:-spice drawer-top of freezer
  Clean.
• 2000 - Clean utensils in a container wer not drained/air dried properly after cleaning and sanitizing--standing water observed at the bottom of the container.
  Advised to re-clean and sanitize the utensils and bucket.
• 3170 - Repeat Ceiling damaged near back door (towards the right).
  Repair the ceiling.
• 3180 - Backside of lower wall behind the flat top grill is not clean.
  Clean.
• 3270 - Few flies presenit in trailer.
  Use approved methods to control flies.

October 01, 2008 (Routine)

• 0160 - Corrected During Inspection Critical Repeat Observed employee handle raw chicken and then touch bun without washing hands and changing gloves.
  Hands must be washed between handling raw foods and ready to eat foods. Discussed options to avoid contact with raw meat.
• 0470 A 4 - Repeat Raw chicken stored above cooked foods in reach in refrigerator
  Store raw foods below cooked and ready to eat foods as well as produce.
• 0550 - Dispensing utensil was stored in non-running water with a temperature of 125F.
  Increase temperature of water to at least 135F to prevent bacteria growth.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 1 - Corrected During Inspection Critical Repeat Cheese sauce was hot holding at 120F-125F.
  Cheese sauce was placed on stove and reheated to 165F. Pan was shallow and not in good contact with water-deeper pan to be used. Hot holding items must be held at or above 135F.
• 1100 - Plastic container with utensils on clean drain board is cracked and not easily cleanable.
  Replace container.
• 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-interior of utensil drawer-exterior and interior of cookline equipment is very dirty and in need of cleaning
  Clean and maintain equipment
• 3170 - Repeat The following areas of the physical facility are in need of repair:-interior of outside door cracked-numerous cracks in ceiling-ceiling vent chipped and damaged-metal separating oven and upright refrigerator
  Repair all areas of the facility so that they meet the standards of smooth, durable, easily cleanable and non absorbent.
• 3180 - Repeat The following areas of the physical facility are in need of cleaning:-racks above 3-compartment sink-grill vent hood-floor below grill line (badly)-ceiling vent
  Facility is in need of a thorough cleaning throughout
• 3340 - Corrected During Inspection Critical Dish detergent stored beside single service items. Various cleaners stored with food service equipment in cabinent.
  Store cleaners and other chemicals separately from and where they will not potentially contaminate food, clean equipment., utensils, linens and single service.

May 13, 2008 (Routine)

• 0160 - Corrected During Inspection Critical Employee failed to wash hands before putting on single service gloves.
  Explained to employee that hands must be washed before donning single use gloves.
• 0240 - Employee with long beard did not have proper restraint.
  Wear an appropriate restraint (beer net.)
• 0470 A 4 - Repeat Shell eggs stored above cole slaw and produce in refrigerator.
  Store raw animal products below produce and ready to eat foods.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 1 - Critical Large Hot dog in hot holding unit had an internal temperature of 127F.
  Hot dog was reheated to 165F (it had been cooked less than an hour prior.) Potentially hazardous foods that are hot held must stay at or above 135F.
• 1800 - Repeat The following non-food contact surfaces are in need of cleaning:Drip TraysFryersGrillAround the 3-compartment sink
  Clean and maintain areas.
• 2000 - Corrected During Inspection Tongs sitting beside handsink-exposed to splash contamination.
  Store all utensils in a protected location. Tongs were relocated.
• 2310 - Corrected During Inspection Critical The handsink was blocked with plastic container used for food use.
  Remove container--handsink must be accessible at all times.
• 3170 - Ceiling has cracks and the screen door is in poor repair.
  Repair ceiling and screen door.
• 3180 - Repeat The physical facility is in need of cleaning at:-floors below cookline-Ceiling vent
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.

March 13, 2008 (Routine)

October 12, 2007 (Routine)

• 0220 - Corrected During Inspection Critical Personal employee beverage stored atop shelf beside single service.
  Beverage was relocated to suitable area. Store personal beverages covered on the lowest level in a manner that will not contaminate food, clean food equipment, utensils, linens, and single use articles
• 0470 A 4 - Raw foods (eggs) were stored above ready to eat foods and raw meats were not properly stacked.
  Ensure raw food products are always stored below ready to eat foods and that raw meats are stored separately with poultry on the bottom level, ground beef above poultry, fish above ground beef, eggs above fish.
• 0820 - Corrected During Inspection Critical BBQ and hot dogs were hot holding at improper temperaturs on the steam table (118-120.)
  Gas had been cut off for a brief period prior to inspection and unit was temporarily down which caused temperature drop. Was informed that all food had been put on steam table within the last 1.5 hours. Unit was turned up to hold food at 135F+ and instructed employee that all food was to be used or discarded within the next 2 hours.
• 1800 - Repeat Interior of refrigerators and freezers are in need of cleaning. Exterior of fryers have accumulated grease and debris.
  Clean.
• 3180 - Unit needs cleaning around the cook area grill and fryers. Wall and floor around the cook area have accumulated grease and debris.
  Clean walls and floor around cook area.

October 11, 2007 (Routine)

• 0820 A 1 - Critical The following potentially hazardous foods (phfs) were hot holding at improper temperatures:-cheese sauce 116*-burgers 120*-onions and chili 128-130*
  Reheat the phfs to at least 165* and hot hold at least 135*.
• 0820 A 2 - Critical The following potentially hazardous foods (phfs) are cold holding at improper temperatures:-coleslaw in refrigerator 53*-potato salad in the refrigerator 45*
  Cold hold phfs at or below 41*.
• 1450 - Refrigerator holding at 50* or below (most food product inside at or below 45*).
  Ensure refrigeration is adequate to cold hold potentially hazardous foods at or below 41*.
• 1770 B - Drawer surface below rubber liner not clean.
  Clean and sanitize.
• 1800 - The non-food contact surfaces are not clean:-shelf below flat top grill-exterior of plastic drawer on shelf below flat top grill
  Maintain non-food contact surfaces clean.
• 2000 - Fryer lids stored on the floor next to the refrigerator.
  Store the lids elevated up off the floor.
• 2890 - Light bulb not shaterproof in freezer.
  Properly shield or provide a shatterproof light bulb.
• 3180 - The physical structures are not clean:-floor below cooking equipment-wall behind cooking equipment
  Clean.

March 19, 2007 (Routine)

• 0790 - Chicken breasts thawing at room temp (still frozen).
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 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
• 1800 - The nonfood contact surfaces not clean. SEE:1. Refrigerator gaskets.2. Handle of refrigerator.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

November 07, 2006 (Routine)

• 0820 - Corrected During Inspection Critical BBQ and chile hot holding at improper temperature of 130 F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed cole slaw 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 Chest freezer is in disrepair and damaged.
  Repair the freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - Repeat The nonfood contact surfaces not clean. SEE:1. Top of freezer.2. Interior of refrigerator.3. Interior surfaces of unit.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Repeat Less than 50 foot candles of light was noted in the fryer and grill areas.
  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
• 3180 - Repeat Entire interior of unit 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 - Premises has accumulation of clutter
  Maintain the premise free of clutter.

June 16, 2006 (Routine)

• 0820 - Critical Dry breading mixture not being sifted every four hours.
  Sift breading mixtures every four hours to remove any "dough balls".
• 1180 - Corrected During Inspection The food cook's food thermometer (degrees F) is not accurate.
  Calibrate thermometer.
• 1570 - Repeat Equipment is in a state of disrepair and damaged. SEE:1. The three compartment sink counter that is delaminated.2. The line of the top of the chest freezer.
  Repair the equipment 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket of the chest freezer is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1640 - The in-use wash, rinse, sanitiz) water in the warewashing sink was observed to be heavily soiled or contaminated.
  Drain the basins and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking 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. Increase the number of lights under the hood and overhead in the unit.
• 3180 - Floor under the cooking equipment 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.

February 02, 2006 (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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed cole slaw 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 - Cabinets are in a state of disrepair and damaged.
  Repair the cabinets 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.
• 1570 - The door gasket of the freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Door liner of the refrigerator is damaged.
  Repair the refrigerator door 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 ref, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 B - Observed accumulations of encrusted dirt or other soil on the breader tubs.
  Clean and sanitize these surfaces for food contact.
• 1800 - Exterior of equipment and ice chest are dirty..
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3030 - No disposable towels were provided at the hand washing lavatory.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking and food prep areas.
  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

October 05, 2005 (Routine)

• 1320 - 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.
• 1550 - The three compartment sink is not sealed to adjoining walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Repeat Freezer has build up of ice internally..
  Defrost and clean the freezer.
• 1720 - Repeat 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.
• 1730 - Corrected During Inspection Spatula deteriorated, preventing effective maintenance and easy cleaning.
  Discard and replace the spatula.
• 3080 - Repeat Less than 50 foot candles of light was noted in the hood 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
• 3100 - Personal care iten not properly stored.
  Use designated area provided for storage of personal care items.
• 3300 - Premises has accumulation of clutter.
  Maintain the premise free of clutter. Sort, throw and neaten from of unit.

June 08, 2005 (Routine)

• 1570 - Freezer has frost buildup which is a condition that prevents necessary maintenance and easy cleaning.
  Defrost the freezer as needed.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2000 - Repeat Single service were found stored on the floor.
  Store single service itrems in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2930 - Outer opening of the food establishment is not protected against entry of insects. The service window is not protected.
  Protect the food establishment against the entry of insects by providing a self closing window or an air curtain.
• 3080 - Less than 50 foot candles of light was noted in the hood 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

February 10, 2005 (Routine)

• 0070 - Lack of REGISTERED Certified Food Manager.
  Register current certificate with our office. There is a $10 fee.
• 0560 - Cooked sausage and bacon stored on paper towel (lining container).
  Advised to remove paper towel and discontinue storing food on paper towels, napkins, etc.
• 0820 - Critical Food on steam table not holding at 140* or above (meat sauce at 107, bbq at 130, chili at 125, and sausage at 111)
  Advised to hold food at least 140*.
• 0830 - Critical Commercially prepared coleslaw and prepared potato salad not labeled with a use-by date.
  Label the use-by date once the food is prepared or container is opened. The food must be discarded after 7 days from opening or preparation.
• 1700 - Critical Chlorine sanitizer solution in the three-compartment sink exceeds 200 ppm.
  Chlorine sanitizer to be 50-100 ppm.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your storage needs.
• 2000 - Corrected During Inspection Paper food boats not stored inverted.
  Corrected by inverting.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Sign provided. Post at the handsink.

November 09, 2004 (Routine)

August 23, 2004 (Routine)

August 05, 2004 (Routine)

• 0820 - Critical Scallops (54*) improperly cold holding in handsink.
  Corrected by relocating to refrigerator.
• 1730 - Metal stem thermometer not properly calibrated.
  Calibrate thermometer.
• 1570 - Hood filter displaced.
  Adjust the hood filter.
• 0480 - Containers of dry food not labeled.
  Label contents.
• 2350 - Critical Water pump broken.
  Observed invoice for new pump ordered. Advised to provide temporary three-tub set-up and handwash station and operator did immediately.
• 1770 B - Sifter in drawer not clean.
  Removed to three tub set-up.