August 04, 2009 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Tray of to go sandwiches observed store on a soiled trash can.
  Discontinue using trash cans to store food items; store food items in a clean dry area.
• 0820 A 2 - Corrected During Inspection Critical Rice, pasta, blue cheese dressing, salami, tuna, chicken, pasta, and carrots salads 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.

April 29, 2009 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - 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.
• 0960 2 - Milk and soda crates were observed used as shelving or storage units.
  Remove the milk and soda crates from the facility and replace with approved shelving or storage units.
• 0960 2 - Wooden shelving and cabinets, throughout the facility, were observed soiled, peeling, and chipping.
  Clean and repair or replace the wooden shelving and cabinets.
• 1010 - 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.
• 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  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 build-up of food debris.
• 1150 - Duct tape observed used on pieces of equipment.
  Remove the duct tape from all equipment, so to be easier to clean.
• 1570 - The interior bottom of the Deilfield refrigerator is cracked..
  Repair or replace the cracked unit of the Deilfield refrigerator.
• 1570 - The 3 vat sink was observed in a state of disrepair and damaged. (Unit observed leaking water from bottom of the unit.)
  Repair the 3 vat sink 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 3 vat sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ingredient storage bins, knife rack, hot pads, stove top, ovens, flat grill, can storage rack, bread storage rack, refrigerators, freezers, and gaskets.
  Clean and maintain cleanness of equipment.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2890 - Light bulbs in the food prep area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3180 - Repeat Floors and walls, 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were 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.

January 20, 2009 (Routine)

• 1570 - The True Bakery reach-in, Chest freezer and display reach-in refrigeration units were observed in a state of disrepair and damaged: access panels missing.
  Replace/refabricate access panels for the refrigeration units 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 refrigeration units, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1750 - Manufacturer containers were observed reused for the storage of salad dressing.
  Discontinue the reuse of manufacturer containers for salad dressing storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The nonfood contact surfaces of the following equipment has an accumulation of grime and debris:- Motor areas of Display, Bakery, and Chest Freezer.(service access panels missing).- Outside edge and table legs of butcher block food prep table.- Exterior surfaces of Vulcan stove/ovens- Knife Rack- Stand and tabletop mixers- Shelving throughout the kitchen- Utensil bin
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3080 - Less than 50 foot candles of light was noted in the main kitchen area: a bank of florescent lights were burned out.
  Replace burned out light tubes to 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 Floors throughout the kitchen, especially hard-to-reach areas, and 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.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010: Chlorine concentration was above 200 PPM.
  Ensure chlorine sanitizer concentration is between 50 and 100 parts per million (PPM) to meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

September 15, 2008 (Critical Procedures)

• 0820 A 2 - Critical Repeat Coconut cream pie and the display reach in, and cream cheese and sliced cheese in the True glass door reach in refrigerators were cold held at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) icing in the dessert 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.

June 03, 2008 (Follow-up)

May 14, 2008 (Routine)

• 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE): raw shell eggs over pie filling and milk.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical Ham and pimento cheese spread were cold held at improper temperatures in the True glass door reach in refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) pimento cheese spread in the True glass door 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.
• 1570 - The lid to the Deluxe reach in chest freezer was observed in a state of disrepair and damaged.
  Repair the chest freezer lid 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 chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration: below 50 Parts per million.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Bin holding clean food container lids. .
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris:- Door gasket of the GE reach in Freezer- Shelves throughout the kitchen- Stove top, exterior surfaces and flat top grill- Knife rack
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floors throughout the facility, especially behind equipment and in corners, walls behind the stove and above the flat grill in the kitchen had an accumulation of debris and grime.
  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 05, 2008 (Critical Procedures)

• 0820 2 - Critical Horse radish sauce was cold held at improper temperature (43 deg. F)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) horseradish sauce 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Utensil bin and utensils in the kitchen.
  Clean and sanitize these surfaces for food contact.

October 05, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw shell eggs stored over ready to eat (RTE) food (icing) in the glass door reach in dessert refrigerator.
  Separate types of raw animal foods from ready to eat foods during storage, holding and display to prevent cross contamination.
• 0820 - Critical Salmon mouse and chicken salad were cold held at improper temperatures in the True glass door reach in refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken salad in the True Glass door reach in 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.

June 05, 2007 (Routine)

• 1570 - The Deluxe chest freezer had a large accumulation of frost.
  Defrost 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surfaces of the following equipment had an accumulation of grime and debris: -Area around handwash sink- Interior surfaces and fire suppression equipment of the exhaust hood-Exterior surfaces of the Vulcan Stove.-Knife rack
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - A hole was observed in the wall next to the rear door of the facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall behind Reach in Refrigerator next to Vulcan stove, and floors throughout the facility, especially under Vulcan Stove had an accumulation of grime, debris and/or dust.
  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.

April 11, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Repeat The food prep personnel were drinking from an uncovered container in the food preparation area.
  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.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.

August 22, 2006 (Follow-up)

• 0960 2 - Repeat The food contact surface of the wooden shelving are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the wooden shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1100 - Repeat 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 build-up of food debris. CB 08-16-2007.
• 1150 - Repeat The non-food contact surface of the exterior of cookie ingredient bins were observed with tape on them and are 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. Remove the tape)
• 1570 - Repeat The door gaskets of the reach-in refrigerators and freezers were observed damaged.
  Repair or replace the refrigerator/freezer door gaskets in accordance with the manufacturer's specifications. Gaskets placed on order.
• 1580 - Repeat 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 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: exhaust hood and filter system and refrigerator/freezer gaskets.
  Maintain nonfood-contact surfaces of equipment clean. Gaskets on order and exhaust system on schedule to be cleaned.
• 2890 - Repeat Light bulb in the food prep area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Repeat Less than 50 foot candles (FC) of light was noted in the food prep area. (30 FC)
  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
• 3170 - Repeat Ceilings and floor tiles were observed not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repairs have been scheduled.

August 16, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (In food prep area)
  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.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. (Plastic to-go cups used as scoops)
  Store proper scoops (do not use to-go cups as scoops) 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 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - 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 - Corrected During Inspection Critical Tuna and chicken salad were observed at improper cold holding temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0960 2 - The food contact surface of the wooden shelving are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the wooden shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 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 build-up of food debris. CB 08-16-2007.
• 1150 - The non-food contact surface of the exterior of cookie ingredient bins and the GE refrigerator were observed with duct tape on them and are 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. Remove the tape)
• 1570 - The door gaskets of the reach-in refrigerators and freezers were observed damaged.
  Repair or replace the refrigerator/freezer door gaskets in accordance with the manufacturer's specifications.
• 1570 - Unused or non-functioning equipment not removed from the premises.(Low -boy refrigerator currently used for non-food storage)
  Remove any unused or non-functioning equipment from the premises.
• 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: food processors (2), portion scales, cookie ingredient bins, serving plates and platters, and cutting boards.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: oven, exhaust hood and filter system, table-top fan, refrigerators, freezers, and refrigerator/freezer gaskets and microwave oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination. (to-go containers)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the food prep area was observed blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2890 - Light bulb in the food prep area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles (FC) of light was noted in the food prep area. (30 FC)
  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
• 3170 - Ceilings (peeling) and floor tiles (missing or damaged) were observed not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3220 - 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

April 27, 2006 (Critical Procedures)

• 0830 - Critical The prepared ready-to-eat (RTE) meats(turkey, ham) 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Toaster, interior of GE refrigerator, oven mittens, can opener, interior of vulcan oven, meat slicer.
  Clean and sanitize these surfaces for food contact.

July 29, 2005 (Follow-up)

July 22, 2005 (Routine)

• 0610 - Food / food related items (single service) 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. Also, more shelving is needed for the lower store room area.
• 1150 - The nonfood contact surface of the bottom of the refrigerators are not designed or constructed to be easily cleanable. (plastic bags are used to cover the bottoms) Also, cardboard boxes are being used for food storage..
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.Use restaurant trays and not empty boxes for food storeage.
• 1280 - The refrigerator tops do not have a dustproof barrier between the condenser unit and food or food contact surface.
  Install a dustproof barrier between the condenser unit and food contact areas to prevent dust contamination of food.
• 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters. Also, unused items in the basement need to be cleared out of this area.
  Repair or replace hood filters and/or eliminate gaps between filters. Remove unused un-needed items from the basement store room area.
• 1750 - Manufacturer containers were observed reused for the storage of foods
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: (several sheet pans and a large fry pan..
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the gas pipes, decorative fixtures, utility drawers, fronts and sides of equipment have 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.
• 2000 - Single service items observed unprotected from contamination. (stacked on the lower store room floor
  Store single service items in its original protective packaging or inverted in an approved dispense at least 6" above the floor.to protect from spills, drain back up, etc..
• 2010 - Single service items store under waste water lines.
  Discontinue storage uner these lines. Pull the storeage shelving out from under these pipes.
• 2030 - Storeage of clean utensils in plastic dividers which need cleaning. Also, clean the kitchen knife storeage rack and replace knives (remove I.D. tape from handles)
  Maintain clean serving / eating utensils in a clean and sanitized storeage area or container . Clean and sanitize any contaminated tableware prior to use.
• 2830 - Floor wall juncture in bakery area is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 2890 - Light bulb in the kitchen / bakery not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Walls and ceiling (chipping paint, cracks) are not maintained in good repair. Floor in the kitchen cracked and warped in one area
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors and walls throughout the facility under and behind equipment 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.
• 3500 1 - Corrected During Inspection Critical Containers of comet cleaner, silicone spray, and glazing compound stored on the same shelf with food wrap not separated by spacing or partitioning
  Containers of toxic items must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

January 18, 2005 (Routine)

• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. RTE foods include fresh fruit for salads, fresh vegetibles, etc.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Keep gallon containers of mustard, maoy, etc. at least 6" above the floor.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 1060 - The nonfood contact surface of the white wood shelving is not corrosion resistant, nonabsorbent, and/or smooth. The paint is wearing and chipping.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Budget for the re-painting of the shelving after cleaning.
• 1190 - Repeat Please check all refrigeration for VISIBLE thermometors and either replace the ones that are missing or find them in the refrigerators and move them to the front where they can be seen.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1570 - The door gasket of the of some of the refrigeration units are in need of having mold removed.
  Clean door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the ovens / grill / stove /inside bottoms of refrigerators / equipment storage shelving / 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.
• 3170 - The floor in front of the triple sink and the wall under the hand wash sink are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - Premises has accumulation of clutter on the floor making it difficult to clean. See what is needed for the daily operation of the facility, raise it up 6" off the floor , or rewmove it to a storage room.
  Maintain the premise free of clutterr.

March 16, 2004 (Routine)

• 3170 - The double door refrigerator is not maintained in good repair. There are areas of rust on the bottom of this refrigerator.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Budget for repair of this unit.
• 1150 - The nonfood contact surface of the condiment shelf by the stove is not designed or constructed to be easily cleanable. Cardboard is being used under the condiment containers on the wire rack shelf.
  Remove the cardboard and leave the shelving open or replace the cardboard with a sheet pan or similar piece of approved shelving cover.
• 1190 - Refrigerator thermometors are needed for the cake/egg refrigerator and the combination refrigerator.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1570 - The unused deli refrigerator under the prep table was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the back (clean and cover over exposed area) 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.
• 2790 - The indoor ceiling material located at the back kitchen area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. There has been some type of repair and it is cracked and hanging down from the ceiling.
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration for the three compartment sink.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

April 24, 2003 (Routine)

• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 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.