Vegetable slicer found encrusted with debris on blades.Wash,rinse and sanitize after each use. COS-by washing,rinsing and sanitizing.

Repair self closer on back door in kitchen.

Steak sandwich not reheated to at least 135 degrees F. after preparation. CA: Sandwiches reheated in bun prior to hot holding.

Unwashed vegetables stored with ready-to-eat foods. CA:Unwashed vegetables separated during inspection.

In-use utensils were stored with their handles in contact with the food product. CA:Store in-use utensils with handles above the top of food or on a clean portion of container prep table, or cooking equipment.

Single service cups were stored without the protective original packaging. CAZ:Store cups in original packaging to protect the lip/food contact surfaces.

Coving inside walk-in cooler missing. Coving beside hand sink missing.

Hand wash sink may not be used for drawing cooking water. Use vegetable sink for cooking water.

Cover all food product in chest freezer. *REPEAT*

All ready-to-eat PHF's,(egg rolls,cooked chicken) must be date labeled.

Vegetable prep sink with-cardboard, rubber bands,screws and dirt at beginning of inspection. COS-by cleaning.

Excessive trash/debris around back of building.

Store all tools and non-food equipment separate from food and supplies.

Potentially hazardous foods stored in temperature danger zone 41-135 degrees F.(ie-chicken and shredded cheese in reach-in-cooler and a pan of chicken in walk-in.) COS- by discarding food product out of temperature.

Improper cooling methods in use at time of inspection. Beans cooling in walk-in-cooler in large plastic containers (aprox-5gal.)COS-by breaking into smaller portions, starting a cooling log and using ice bath.

No thermometer provided in reach-in-cooler.

Reach-in-cooler not holding food product <41 degrees F. *Do not store any potentially hazardous foods in reach-in/prep table until serviced and operating properly.

Pans of gravy prepared 2-8-10 not cooled from 135*F-70*F within 2 hours and from 70*F-41*F within 4 hours. Total of 6 hrs. cooling from 135*F-41*F. CA: Use ice baths, frozen wands, or separate product into shallow containers. Use cooling log provided during inspection to ensure temperatures reach critical limits in specified time frame.

Spray bottle in 1 classroom had Zero-ppm Chlorine. CA: Spray bottle concentration corrected at 100ppm during inspection.

Spray bottles in other classrooms above maximum limits for table top sanitization. CA: Corrected during inspection.

Dumpster is located on grass. CA:Move dumpster to concrete or asphalt surface.

Sanitizer concentration in spray bottles used for table top cleaning/sanitization were too strong. CA: Bottles were diluted during inspection to proper strength. Strength should be 100ppm.

Drain plug missing from dumpster drain.

Foods displayed on salad bar not adequately protected from consumers. Sneeze guards must be provided on both front and rear of self service salad bar.

Wiping cloths used for wiping food spills from tableware and carry-out containers are not maintained dry and used for no other purpose. CA:Store wiping cloths in kitchen and make sure they are not used for any other purpose, especially wiping table tops.

Floor tiles near back door are in disrepair. CA:Replace tiles, and rubber coving under 3-compartment sink should also be repaired.

Date label all ready-to-eat foods(wings,ham)in walk-in with 7 day discard.

Non-nsf one-eyed burner.

Dumpster with excess trash/debris.

Remove unused items/clean back office storage area.

Single service articles stored under prep line uncovered and heavily soiled. COS-by discarding and covering new containers.

Protective light shielding missing from light in outside dry storage. *Shielding has been ordered.

Pasteurized eggs stored with raw eggs.

potentially hazardous foods held in temperature danger zone between 41*-135*F. COS-by discarding fish at 45*-51*F in reach-in at fry station.

Required responsibilities not met by person in charge, for proper sanitization.

Spray bottle used for dining table top sanitization not to proper strength. COS-by refilling bottle with sanitizer to correct concentration.

Chemical sanitizer in sanitize end of 3-compartment sink >200ppm. COS-by draining and refilling sanitizer to proper strength.

Temperature measuring device for checking cold holding food product not provided.

Slicer stored soiled. CA:Cleaned and sanitized during inspection.

Food processor,mixers,and dicer,stored soiled between uses. Drawers with utensils need cleaning out so soiled items are not stored with clean items.

Linens stored in restroom and on floor in laundry room. CA:Move linen storage out of restroom and clean laundry room so items are stored 6" off floor. Store plastic bins of linens off of floor.

A hose bib not placed on all hoses (3-compartment vegetable sink and dish room). CA: Purchase hose bib for hoses and when not in use remove nozzle from hose.

The floors in the utensil storage area and in the garbage storage should be cleaned more often.

Two dented (one bulging) cans of tuna not separated from dry storage stock. *COS-by removing.

Table tops being cleaned with glass cleaner. Clean table tops with Quat sanitizer in spray bottle and single use paper towel.

Fish soup dated 12/28, red wine sauce dated 12/24, rib stock dated 12/18. (past 7 day discard). *COS by discarding.

Repair/replace leaking tiles in dry storage. *REPEAT*

Air dry all dishes before stacking.

Trash and debris on ground around dumpster.

Clean floors behind and around work area.

A spray bottle of Ortho and can of Raid were stored in kitchen. Pesticides must be approved for food service establishments. COS-by discarding.

Cold Potentially Hazardous Foods held above 41*F. CA: Foods discarded during inspection. Chicken in sink place in cooler to cool to 41*F.

Foods stored under 3 compartment sink. Dumplings cooling on trays by back door. CA: Foods moved away from sources of contamination.

Vegetable sink used for raw meat preparation. CA: Sink cleaned and sanitized. Vegetable sink should only be used for vegetable preparation.

Three compartment sink soiled with dirty dishes in all 3 compartments. CA: Keep dirty dishes on drain board and in 1st compartment of 3 compartment sink.

Raw bacon stored over ready-to-eat foods. (ie-deli meats,lemons,and limes, etc.).

No certified food safety manager provided.

Food temperature measuring device not provided.

Sanitizer not to proper concentration in 3-compartment sink and in buckets used to sanitize dining table tops. COS-by replacing empty sanitizer container, refilling 3-compartment sink and refilling sanitizer buckets.

Covered waste receptacle not provided in woman's restroom.

Single service items improperly stored under drain tubes at self service drink station. *REPEAT VIOLATION*

Excessive rust on racks in walk-in cooler.

Drive thru window propped open with cardboard at time of inspection.

Potentially hazardous foods stored in small reach-in cooler >41*F. CA: Discarded during inspection.

Foods on buffet refilled every 3 days. No date or time of earliest food marked on containers. CA: New foods may not be mixed with old foods *unless* a date and time of earliest food is marked on container and disposed of at the end of the day or a maximum of 24 hrs.

Dumpster plug is missing.

A bucket of sanitizer solution with wiping cloths stored on floor surface in ice cream topping station. Keep all buckets of sanitizer/wiping clothes stored off floor to prevent contamination of food and equipment.

Open crack in floor in walk-in freezer. Please seal so that floor is cleanable and smooth.

A gallon of milk dated 1/5/10 was stored in make table. A container if sour cream dated 11/09 was stored in make table. *COS-by discarding.

Chemicals stored with clean/sanitized pans.CA:Store chemicals separate from pans and cleaned utensils. Label all chemical bottles.

Wiping cloth stored on the side of the hand wash sink. CA:Stored wiping cloth's used for sanitizing table tops in a bucket of sanitizer between uses.

Utensils stored with pens,scissors,etc. at breading station. CA: Store working utensils on a clean portion of the work table or in a clean container. Clean and sanitize at least every 4 hours.

Single service cups,pans,utensils stored on floor beside drink machine. CA: Store all single service items 6" off floor so they are not exposed to contamination.

Dicer stored with food stuck to it. CA: Cleaned and sanitized during inspection.

Hand sink blocked with cleaned dishes. COS-by removing dishes and rewashing,rinsing and sanitizing.

Ready to eat, potentially hazardous foods not date labeled.

Employee observed shredding cheese with bare hands in contact with the cheese. CA:Employee was instructed to wash hands and use gloves during inspection.

Raw foods were stored with ready-to-eat foods in reach-in coolers. CA:Foods were separated based on attached chart (cooking temps).*REPEAT VIOLATION*

Person-in-Charge did not demonstrate knowledge of a certified food safety manager. CA:Have an employee attend a class to certify food safety managers. *REPEAT VIOLATION*

Potentially hazardous foods prepared more than 24 hrs in advance are not labeled with a date. CA:Day dot system was used during inspection.

Employee observed putting on gloves without washing hands.COS-by discarding gloves,washing hands and donning new gloves.

Employee observed chopping cilantro and touching with bare hands. COS-by discarding food product and advising employee to wash hands and put gloves on.

No observation

Soap not provided at hand sink in ware wash area. COS-by refilling soap dispenser.

Potentially hazardous foods reheated for hot holding and placed on steam table below 135degrees F. CA: Foods were reheated to temperature above 165 degrees F.

Multiple items in make table holding >41*F. All out of temp items discarded voluntarily. PHF's moved to right side of make table (which is holding <41*F).

Thawing must be done under cool running water or in reach-in.

Seal (weatherstrip) around screen to prevent fly entry. Keep front window closed unless screened.

Unlabeled home canned product found in reach-in (jam or jelly). COS-by discarding.

Clean excess debris (mop,cans of paint) and boxes around dumpster.

Refilling on buffet and keeping items not allowed unless food temperature is checked to verify <41 or >135 degrees and date and time of earliest product is inserted on product to discard with-in 24 hours. *REPEAT*

Pans stacked wet. Allow all equipment/utensils to air dry before stacking. *REPEAT*

Potentially hazardous foods stored in temperature danger zone, 41 degrees F.to 135 degrees F.(ie:scrambled eggs, half & half,sausage,and omelet). COPS: by discarding food product. (*REPEAT VIOLATION) 3rd time in a row.

Reach-in cooler not holding PHF's to proper temperature.

Potentially hazardous foods reheated for hot holding out of temperature. CA: Reheat PHF to 165F for 15 sec prior to placing into steam table or holding cabinet.

Beef held on prep table above 41F. CA: Only use small portions of raw food product to maintain temperature during preperation.

PHF in steam table and HH cabinet below 135F. CA: Ensure PHF maintain temp >_135F in hot holding.

Chemical sanitizer buckets below minimum limits. CA: Chlorine sanitizer added to buckets during inspection.

Pork chops stored on shelf by backdoor. Cabbage stored beside handsink. CA: Foods moved during inspection to areas not prone to splash or other contamination.

Single-use buckets and containers are re-used to store food. CA Discard all singleuse containers once food in the container is used.

Screen door damaged. CA Repair screen door.

Date label all Ready-to-eat foods cooked,cooled, and kept>1 day(wings,egg rolls,sweet & sour chicken).

Food (cooling) stored next to hand sink. *COS-by moving to prep table.

Wiping cloths must be stored in sanitizer solution.*COS-by storing in solution. *REPEAT*

Invert all dishes to protect from contamination,

Single Service containers(soy sauces,cans)may not be reused.

Food stored in grocery bags in freezer. Food may only contact food grade containers/bags.

Drain in walk-in cooler clogged and not draining well.

Grease bin must be stored on dumpster pad (concrete pad).

Improper cold holding temperatures on raw shell eggs stored in basket at stove(70 degrees F.)COS-by discarding all eggs out of temperature.

Condensation dripping from several vent ducts in kitchen area. Have AC maintained to prevent food product contamination.

hood not cleaned often enough to prevent accumulation of grease. CA: Clean more frequently.

Rice accumulation on floors beside bulk containers. CA: Clean beside bulk rice containers and underneath/behind freezer and shelving.

Roaches are still in establishment (specifically in water heater closet neat bulk rice bins). CA: Call pest control operator to control infestation. Provide documentation to Health Dept.

Raw foods stored with ready-to-eat food in walk-in cooler. Unwashed vegetables stored w/ ready-to-eat foods in walk-in cooler.

Excessive condensation in bottom of make table. Repair or adjust to prevent water build-up.

Repair damaged ceiling tiles in dry storage.

Clean/dust all HVAC vents. *Repeat*

Ice and lemons were dumped in hand sink at beginning of inspection. Hand sink may not be used for any other purpose.*COS*

Food stored in reach-in and walk-in coolers not separated to protect from contamination(i.e.-Raw chicken stored over ready-to-eat coleslaw in reach-in, meat loaf mix stored over beef roast in walk-in, Raw eggs stored over ready-to-eat veggies, in walk-in). COS-by rearranging both coolers to prevent cross contamination. Copy of proper top to bottom organization for coolers given to manager. *REPEAT Violation*.

No observation

Thermometer in reach-in cooler damaged and not accurate.

Inside of ice machine with mold/slime build-up. Empty ice machine and sanitize more frequently.

Move prep table beside hand sink at chicken batter area or install splash guard.

Wiping cloths not stored in 200-400ppm quat solution.

Scoops in bulk products (rice,sugar) must have handles. COS-by removing scoop.

Inside of walk-in with excessive ice build-up. NEEDS REPAIR. Inside of ovens with carbon build-up.

Clean floors around fryers to remove grease build-up.

Employee observed putting on gloves without washing hands.

Raw foods stored over ready-to-eat foods in reach-in cooler and walk-in. Cooked shrimp placed on shelf with raw shrimp and raw shell eggs stored over celery on walk-in cooler. Raw shrimp in pan placed on top of ready-to-eat vegetables on top of small make table.

Live roach seen in cabinet underneath buffet. Once Orkin has applied pesticide and eliminated all roaches, have Orkin send a letter verifying infestation has been controlled. Do Not Apply Pesticides during hours of operation.

Shredded cheese on counter at 50 degrees F. Last inspection shredded cheese was discarded after being left on counter out of temperature. COS-by discarding shredded cheese.

In use utensil improperly stored in hydrated onion. COS-by placing utensil in clean container.

Single service articles stored in out door storage building not handled to protect lip contact and food contact surfaces. COS-by covering cups and bowls.

Pizza's (uncooked) on hold rack with various times 1-3 marked. Person in Charge unable to describe marking procedure.

Repair self-closure on restroom door.

Clean excessive dust under pizza oven.

Fans with excessive dust must be cleaned.

Fried yucca and grilled chicken held below 135 degrees F. on steam table.Meat pastry held below 135 degrees F. in pastry display. CA: Reheated all items to 165 degrees F. prior to hot holding. Corrected during inspection.

Sausage and sauce not heated to proper temperature prior to hot holding. CA: Reheated to 165 degrees F. Provide cook with a thermometer for product temperatures.

Inspection report not displayed within 15' of front door and between 5' to 7' from floor so it can be read at a distance of 1'. CA" Corrected during inspection.

Front door propped open during inspection. CA: Closed door and use air conditioning when necessary.

Potentially hazardous foods(i.e.-chicken in batter,and egg wash), stored in temperature danger zone 41-135 degrees F. COS-by discarding food product.

Provide test strips for testing sanitizer solution concentrations.

Live roach found on wall in wait station. Have certified pest control operator treat for roaches and fax a copy of invoice to BCEH.

Raw shells eggs stored with lettuce underneath and fruit cups on top. Raw shells eggs stored over milk cartons (in walk-in). Raw shells stored with cake on top, butter underneath in reach-in cooler. *COS-by moving eggs.

Dish machine sanitization (hot water) gauge reading <15psi. Hot water must dispense 15-25psi. All dishes must be sanitized in 3-compartment sink until repaired.

A can of Raid was found stored in the dry storage/mop room. *COS-by removing.

Lid to ice machine missing/broken.

Multiple dead roaches found in dry storage around mop sink and under shelving.

Veggie slicer encrusted with food debris. Wash,rinse, and sanitize after each use.

Inside microwave oven heavily soiled with food debris. Clean at a frequency to prevent accumulations.

Repair/replace all damaged floor tiles in kitchen. *REPEAT*

Ware washing sink stored with soiled dishes on all 3-compartments of sink. CA:Use only the soiled drainboard for soiled dishes, or use a seperate shelf for soiled dishes and only that purpose.

Quat soluntion not 200ppm in wiping cloth buckets. *Cos by dumping and refilling buckets.

Tea urns and pickle buckets stored on floor in walk-in.

Employees prepping food not wearing hair restraints *COS by PIC asking employee to wear hair restraint

A plastic cup was used as ice scoop at drive-thru. *COS by discarding cup and replacing with scoop with handle.

SS items stored on floor in outdoor building with oil and gasoline leaking on the floor. REPEAT *COS by moving boxes

Clean under shelf in walk-in cooler w/moldy lemons and debris underneath

Employee drink cups stored in kitchen area without lids or straws. COS-by discarding drink cups.

Ice scoop stored in ice machine with handle in food product. COS-by removing scoop and placing in container on front of machine.

All ready-to-eat foods held >24hrs.(including boxes of hot dogs,tuna salad,cheese sauce,etc.)must be date labeled with 7 day discard.

Hand sink in kitchen slow to drain. *REPEAT*

Coving behind grill (at floor/wall juncture) needs repair.

Vent hood missing drip cup-excessive grease dripping on floor.

Steel pan at wok and food contact utensils including cutting board not cleaned to sight and touch. CA: Food contact surfaces were washed, rinse, sanitized and air dried during inspection. Food contact surfaces and utensils must be cleaned at least every 4 hours.

Outside of containers, shelves, used for storing single use items, outside of rice warmers/cookers, and top shelf of make table stored soiled with food debris and grease.CA: Surfaces should be kept free of accumulation of grease, dust, dirt, and food debris.

Grease bin stored on wooden pallet on grass and oil is leaking onto ground. CA: Place grease bin on concrete or asphalt.

Raw food and unwashed vegetables stored with or over ready-to-eat foods.

Fries held outside of the hot holding units. Chicken held in hot holding unit below 135*F. Chicken reheated to 168*F and fries discarded.

Slaw and Eggs not cooled to 41*F or below prior to being placed on buffet. CA: Cool all cold potentially hazardous foods to 41*F.

Scoop for ice machine soiled, and inside of ice machine soiled with mold/mildew. CA: Empty ice machine and sanitize to remove mildew and mold.

Ready-to-eat Potentially Hazardous Foods not date marked. CA: Date mark all RTEPHF for 7 day discard time.

Septic system leaking over drain lines.

Buckets of rice and salt stored below hand sink. COS-by moving buckets.

Wiping cloths in kitchen must be stored in bucket of sanitizer solution.

Single use containers (soy sauce) may not be reused. Cardboard/newspapers should not be used as liners.

Unlabeled spray bottles of chemicals. COS-by discarding.

Ice scoop stored in contact with ice at bar area. Store scoop with handle out or in sanitized container.

Clean/paint moldy wall behind dish machine.

Seal gap around bottom of exterior door to prevent pest entry.

Pizza screens found with excessive baked on carbon and leftover dough. Clean at a frequency to prevent accumulation.

Pans found stacked wet on shelf above 3-compartment sink. Allow all items to air dry.

Broom/dust pan found on shelf with single service pizza boxes. Keep all single service items stored where not exposed to splash, dust or other contamination's. *Pizza boxes exposed to splash/dust and contamination is a REPEAT violation.

Pizza screens found with excessive baked on carbon. Clean at a frequency to prevent accumulations.

An employee was observed putting on gloves without washing hands. COS-by having employee wash hands and put on clean gloves.

No Certified Food Safety Manager provided.

An employee was observed washing hands in vegetable prep sink. COS-by having employee sanitize veggie prep sink and wash their hands in hand wash sink.

In use utensils improperly stored (without handles and in food product)on prep table. COS-by replacing utensils with clean utensils with handles.

Hand wash sink in kitchen not functioning.

Bleach concentration for wiping cloths >200ppm. *COS-by diluting to 50ppm.

Label all white powders at grill,(salt,sugar,msg)in Chinese and English with common name.

Containers of soy sauce stored on floor under 3-compartment sink. *COS-by moving.

All scoops for bulk products(sugar,flour,etc) must have handles. *COS-by discarding cups in bulk products.

Single service containers (soy sauce) may not be reused. *REPEAT

Employee observed making pizza without gloves with hands in contact with food product. CA:Pizza was discarded during inspection and employee washed and gloved hands.

Pasta held in make table >41*F. Pizza in retarder held >41*F. CA:-Keep potentially hazardous foods <41*F. Pizza made at 10:00AM discarded. Pasta thawed earlier discarded.

An employee drink cup without lid and straw was stored on counter at drive thru. An employee water bottle was stored above prep table.

Employee hair restraints must be worn by all employees prepping food,(boxing, making sandwiches, etc.)

Vegetable prep sink may not be used for rinsing pans.

All single service items must be covered or inverted to protect lip/food contact surface.

Clean door handle at walk-in cooler.

Clean floor underneath drink dispenser in dining room,in kitchen and in walk-in cooler.

Soup from cans not cooled by separating it into:Shallow pans <4" deep, or adding ice as an ingredient, or stirring container placed in an ice water bath. CA:Cool potentially hazardous food from cans to 41*F within 4 hrs. Soups devided into shallow pans cooled correctly during inspection.

Potentially hazardous foods held in temperature danger zone between 135*-41*F. (ie-salmon,ribs,lobster tail). COS-by discarding out of temperature product.

Hose reel at hand sink in dish room does not keep nozzle from free falling in sink. CA:Repair hose reel so nozzle is not blocking hand sink.

Light bulbs out or dull in walk-in freezer and dry storage. CA: Replace light bulbs in walk-in freezer and dry storage so area is well lighted.

Refrigerated ready-to-eat,potentially hazardous foods not date labeled. COS-by date labeling all PHF ready-to-eat.

Store wiping cloths in bleach solution held at 50-100ppm. or 200-400ppm.

Non-NSF approved crock pot and rice cooker must be replaced with NSF (commercial) equipment.

Two plastic tubs of smoked ribs in walk-in cooler improperly cooled. Tubs dated 2-7.(*REPEAT VIOLATION). COS-by discarding both tubs of ribs.

Excessive mold growth on nozzles at self service drink station. COS-by removing nozzles,wash,rinse,and sanitize then replaced.

improper cooling procedures used on smoked ribs. When cooling,food product must be placed into shallow metal pans,separate food into smaller portion,use an ice bath, frequently stirring and using containers that facilitate heat transfer.

Chemical Sanitizer concentration below minimum limits in buckets. CA: Corrected during inspection.

Table tops must be cleaned with sanitizer (bleach) in spray bottle with paper towel.

Clean excess grease at exterior vent hood.

An employee was observed placing shredded cheese on a chili dog with bare hands. COS-by discarding chili dog,shredded cheese and employee was advised to wash hands and place gloves on.

Pans stacked wet on rack at 3-compartment sink. Allow all items to air dry before stacking.

An employee was observed not changing gloves between tasks. COS-by employee washing hands and donning clean gloves.

Floor surface damaged around grill/fryers. Floors must be smooth,durable and easily cleanable.*REPEAT VIOLATION

Hamburgers in pass-thru and hot holding unit below 135 degrees F. CA: Wrap hamburgers in small batches so they do not cool below 135 degrees F. during preparation. Take a temperature of the hamburgers after they are wrapped to determine if they need to be reheated in the bun.

No thermometer during inspection. CA:-Provide a small diameter probe style thermometer for measuring product temperatures of cooked/reheated items such as pasta. Make sure it is accessible to employees at all times.

Improper dining table top sanitizer procedures in use.*REPEAT VIOLATION*

Single use drink cups stored next to hand sink exposed to contamination. *REPEAT VIOLATION* cos-by moving cups from sink area.

Light not working in walk-in freezer.

Light not working in walk-in freezer.

Condensation build-up in walk-in freezer on walls and floor. Have unit maintained to prevent contamination.

An employee was observed donning gloves without washing hands. COS-by having employee throw away gloves, wash hands and put new gloves on.

An employee was observed re-using gloves. COS-by having employee discard soiled gloves, wash hands and putting on new gloves.

Water leak found underneath self service soda machine. (water being caught in buckets).

Potentially hazardous foods stored in temperature danger zone,41 degrees F. to 135 degrees F. in walk-in cooler. COS-by discarding all PHF's out of temperature.

Walk-in cooler not operating at a temperature sufficient to maintain <41 degrees F. product temperatures.

Containers stacked wet on rack next to 3-compartment sink. Allow all items to air-dry after washing,rinsing and sanitizing. *REPEAT Violation.

Condensation build-up in walk-in freezer. *REPEAT Violation.

Adequate lighting not provided in walk-in cooler.

Raw food product stored over ready-to-eat foods in reach-in cooler and freezer in kitchen as well as in reach-in under prep table.

Various pieces of equipment stored at veg.prep sink. Clean area and use for vegetables prep only.

Provide hand wash signage in employee restroom. *COS-by providing signage.

Clean under shelving in walk-in freezer.

Excessive dust build-up on fan grate in kitchen. Clean at a frequency to prevent accumulations.

An employee wash observed handling dirty dishes then clean dishes without washing his hands.

Single service item (i.e.-forks,knives,drink cups),stored in dry storage not protected from contamination. Protect lip contact and food contact surfaces of all single service articles while in storage.

Food in reach-in cooler above 41 degrees F. CA: Discarded during inspection.

An employee drink cup with no lid or straw was sitting on prep table. Another employee drinking cup with no lid or straw was stored on the ice machine.

Dish machine hot water sanitizing at 180 degrees F. Manually sanitize at 3-compartment sink until repaired.

Ice scoops stored in ice bin and on top of ice machine.

Dishes and pans were stacked wet. Air dry all utensils and dishware before stacking.

Leaks at condensors in 2 walk-in freezers. Do not store any food product under until repaired.

Provide test strips for measuring Quat and Chlorine concentrations.

Raw over ready-to-eat in reach-in under prep table. COS-by rearranging cooler. (*REPEAT VIOLATION).

Half eaten employee lunch stored in prep table on top of single service sauces. COS-by discarding food product.

All soda nozzles heavily soiled with mold. Clean at a frequency to prevent accumulation. COS-by wash,rinse and sanitize nozzles.

Dish machine dispensing at 0ppm chlorine. *REPEAT * Use 3-compartment sink for sanitizing until repaired.

Disclosure and reminder for eggs cooked to order must be provided on menu.

Provide faucets/repair at outdoor mop sink.

Ready to eat potentially hazardous foods not date labeled. Deli ham must be date labeled with date package is opened with a discard/used by date of 7 days. Gravy cooling must also be labeled with date prepared and discard/use by date of 7 days also.

Food product displayed for self service at cold hold serve line not properly protected from contamination from consumers.

Sanitizer concentration above maximum limits in the buckets. CA:Corrected during inspection.

Single service items (straws,paper towels, tooth picks) stored on shelf below chemicals. CA:Move single service items to a shelf above chemicals.

No observation

Inside of utensils drawers and reach-in shelving soiled. CA:Clean inside drawers and stainless shelving at a frequency to preclude accumulation of soil.

Floors soiled under equipment. CA:Clean floors often enough to prevent accumulation of grime.

Reach-in cooler at grill not holding temperature below 41 degrees F. Foods not stored in cooler. CA: Have cooler serviced immediately and check product temperatures to ensure they do not exceed 41 degrees F.

Ready-to-eat potentially hazardous foods not date labeled. CA:Label ready-to-eat foods with date of preparation or date commercially prepared item is opened. EX:Label hash browns once hydrated and hard boiled eggs once prepared.

Sanitizer concentration too high in buckets. Spray Lysol used to sanitize counter tops.Lysol concentrate is too high to use as a sanitizer. CA:Discontinue use of Lysol as a sanitizer. The 2 bucket method for dining room tables must be used prior to next inspection.

Utensils/plates not stored covered or inverted to protect from contamination.

Clean inside reach-in coolers and reach-in cabinets at grill/waffle station.

Floors under grill soiled with food debris and single service items. CA: Clean under grill and coolers at a frequency to prevent accumulation.

Potentially hazardous food in make table held above 41*F.CA: Foods discarded during inspection. Risk control plan provided during inspection.

Single service plates stored at vegetable sink where they are exposed to splash/contamination. CA:Store only vegetables for washing at vegetable sink.

Inside of drawers under grill soiled. CA: Keep drawers closed and clean at a frequency to preclude accumulation of soil residues.

Potentially hazardous foods held in temperature danger zone 41-135 degrees F,in both sandwich prep tables. COS-by discarding PHF's out of temp. Both coolers operating at 35 and 33 degrees F, respectively. Stock prep table with smaller portions and keep covered when not in use.

Thermometers not accessible in ALL reach-in coolers. Place thermometers at warmest spot in cooler (ie rear door). (REPEAT VIOLATION).

Inside ice machine soiled. Clean at a frequency to prevent accumulations.

Black caulk in 3-compartment sink must be removed to allow for easy cleaning.

Allow all items to air-dry after washing, rinsing, and sanitizing.

Roach found on meat slicer at time of inspection. Meat slicer was broken down and washed,rinsed, and sanitized during inspection.

Proper procedures for using time as a public health control not followed. Log in kitchen last dated 2-5-2010. ALL PHF's (ie-boiled eggs,milk,and waffle batter) with time in use discarded during inspection.

Inside ice machine soiled with pink mold. Clean and sanitize at a frequency to prevent accumulation.

No paper towels provided at hand sinks in men's and women's restrooms.

Store wiping cloths on shelf (not on floor) and not next to food,utensils,or single service items.

Potentially hazardous foods held in temperature danger zone 41-135 degrees F.(ie:raw chicken tenders at breading station and breaded raw tenders ready to fry).

Excessively soiled ice shoot at self service drink station.

Heavily scarred cutting boards found at salad prep station and prep table.