July 21, 2009 (Routine)

• 2310 - Corrected During Inspection Critical The handwashing facility located by the three compartment sink 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 pans preventing its use.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Lincoln Oven, chili dispenser and cheese dispenses.
  Clean and sanitize these surfaces for food contact.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed ham 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. 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.
• 3330 - Corrected During Inspection Critical Working containers of 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.
• 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.
• 1800 - Repeat The folllowing non food contact surfaces were observed in need of cleaning: hood filters, tops and sides of equipment (pizza oven, chili dispenser, grill, etc.)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

January 26, 2009 (Routine)

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1770 A - Corrected During Inspection Critical The following food-contact surfaces were observed soiled to sight and touch: can opener blade, chili dispenser, nacho cheese dispenser, popcorn machine, etc.
  Clean and sanitize these surfaces for food contact.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) ham in the refrigerator, the food should have been discarded 6 days ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 1800 - The nonfood contact surface of the chili dispenser and nacho cheese dispenser 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.

July 23, 2008 (Routine)

• 3340 - Corrected During Inspection Critical Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 2000 C - Single service items observed unprotected from contamination (stored on floor).
  Store single service items in its original protective packaging or inverted in an approved dispenser and 6" off the floor.

January 28, 2008 (Routine)

• 2310 - Corrected During Inspection Critical The hand wash located by the three compartment sink 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 food storage containers preventing its use.
• 3020 - Repeat Soap was not provided at the hand wash sink by the three compartment sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Repeat No disposable towels were provided at the hand wash by the three compartment sink.
  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

August 07, 2007 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before donning single use gloves.
  Instruct food employees to clean their hands and exposed portions of their arms before donning single use gloves. DISCUSSED PROPER PROCEDURE WITH PIC.
• 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.
• 3030 - No disposable towels were provided at the hand wash sink by the three compartment sink.
  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
• 3380 - Corrected During Inspection Critical Repeat Sanitizing solution in wiping cloth bucket was< 10 ppm.
  Store wiping cloths in a sanitizing solution of 50-100 ppm.

February 06, 2007 (Routine)

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3020 - Corrected During Inspection Soap was not provided at the hand wash sink beside three compartment sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3330 - Corrected During Inspection Critical Repeat Working containers of 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.

August 04, 2006 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: plastic box full of cooking utensils.
  Clean and sanitize these surfaces for food contact.
• 2020 - Unwrapped knives, forks, or spoons were not stored in front counter area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2350 ii - First hand wash sink in ladies restroom does not work.
  Repair plumbing.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3380 - Corrected During Inspection Critical Sanitizing solution in wiping cloth bucket was<10 ppm.
  Wiping cloths should be stored in a sanitizing solution of 50-100 ppm.

January 23, 2006 (Routine)

• 0200 - Repeat 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.
• 0550 - Repeat Dispensing utensils improperly stored between uses. (ice scoop).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 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 ready-to-eat (RTE) commercially processed ham 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. CORRECTED DURING INSPECTION.
• 1770 A - Critical The following food-contact surfaces were observed soiled to sight and touch: soda dispenser nozzles.
  Clean and sanitize these surfaces for food contact. CORRECTED DURING INSPECTION.
• 3330 - Critical Working containers of 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. CORRECTED DURING INSPECTION.

July 20, 2005 (Routine)

• 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.
• 0550 - Dispensing utensils improperly stored between uses. (ice scoop)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. CORRECTED DURING INSPECTION.
• 2310 - Critical The hand wash sink located near the three compartment sink 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 box preventing its use. CORRECTED DURING INSPECTION.
• 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. (bug spray)
  Remove unnecessary poisonous or toxic materials. CORRECTED DURING INSPECTION.

January 20, 2005 (Routine)

• 0820 - Critical Ambient air temperature in Continental Refrigerator at 45F.
  Potentially hazardous food was relocated to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. (CORRECTED DURING INSPECTION.)
• 1570 - Continental refrigerator did not appear to be operating properly. (Ambient air temperature was 45F)
  Repair or have refrigerator serviced 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The cutting board along the make up bar is 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.
• 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 20, 2004 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use. (drainboards of three compartment sink).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1580 - Repeat The cutting board along the makeup bar is 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.
• 2000 - Repeat Clean plasticware was observed stored with food contact surfaces facing in all directions.
  Store plasticware with all handles faces in the same direction to prevent contamination of food contact surfaces.

January 07, 2004 (Routine)

• 0260 - Critical Observed several dented cans.
  Ensure food is safe and unadulterated. CANS DISCARDED. CORRECTED DURING INSPECTION.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (lettuce).
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. DISCUSSED PROPER PROCEDURE WITH PIC.
• 0550 - Both ice scoops and popcorn scoop laying in food.
  Store in-use utensils or dispensing utensils with their handles above the top of the food and the container.
• 0570 - Wiping cloths improperly stored between use. (Laying on drainboard of three compartment sink.)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The ready-to-eat (RTE) commercially processed bologna, cheese, turkey, etc. 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. CORRECTED DURING INSPECTION.
• 1580 - The white cutting board on the make up bar is 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.
• 2000 - Single service items observed unprotected from contamination (cups, lids, etc.).
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2000 - Clean plasticware was observed facing in all directions (handles and mouth pieces).
  Store plasticware with all handles facing the same direction to prevent contamination.
• 3220 - Mops and brooms 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 - Critical Repeat Working containers of 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. CORRECTED DURING INSPECTION.

November 14, 2003 (Follow-up)

November 12, 2003 (Other)