July 09, 2009 (Routine)

• 1790 - The food contact equipment surface of the flat top grill is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the flat top grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - The floors and surfaces of 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.
• 3270 - Repeat Rodent droppings in shelving of dry storage area
  Remove all items from shelving and clean the entire unit.
• 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.

December 19, 2008 (Follow-up)

• 1060 - Repeat Found the wooden ledge over the 3-compartment sink not coated/treated or sealed and was therefore absorbent and not easily cleanable.
  Seal/treat or cover wooden surfaces so that surfaces are non-absorbent and easy to clean.
• 3270 - Repeat Found mice droppings in back area on ledges/shelving units and inside food storage bin for flour.
  Clean areas where mice droppings were found and increase pest control measures. Obtain the services of a pest control company to abate the mice problem.

December 16, 2008 (Routine)

• 1060 - Found the wooden ledge over the 3-compartment sink not coated/treated or sealed and was therefore absorbent and not easily cleanable.
  Seal/treat or cover wooden surfaces so that surfaces are non-absorbent and easy to clean.
• 1770 C - Equipment ( stand for dough press) in back area of premises was greasy and in need of cleaning.
  Clean greasy equipment.
• 2350 ii - Found drainage for hand sink very slow.
  Improve drainage by unclogging the drain.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  Ensure that hand soap is provided at the kitchen hand sink.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
  Ensure that paper towels are provided at the hand sink.
• 3270 - Found mice droppings in back area on ledges/shelving units and inside food storage bin for flour.
  Clean areas where mice droppings were found and increase pest control measures. Obtain the services of a pest control company to abate the mice problem.

June 20, 2008 (Routine)

• 0060 - Critical The person in charge is not in possession of a CFM certificate. Food workers not in possession of food handlers cards.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 2310 - Critical The handwashing facility located at the kitchen 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 equipment preventing its use.

December 20, 2007 (Routine)

December 18, 2007 (Follow-up)

June 20, 2007 (Routine)

• 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.
• 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Potato salad 75 F cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Repeat Glass reach in refrigerator ambient air temperature 75 F.
  Repair the Glass reach in refrigerator 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 glass reach in refrigerator replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the shelves storing food supplies 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.
• 2350 - Critical A recent repair to plumbing system components of the handle to the 3 compartment sink broken and is not in accordance with law.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3300 - Repeat 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.
• 3330 - Critical Working containers of bleach and water 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.
• 3340 - Critical Containers of cleaners stored laying on sides and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 14, 2006 (Follow-up)

December 13, 2006 (Routine)

• 1180 - No metal stem thermometer is provide to monitor hot and cold foods.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 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.
• 1570 - Wood supports under 3 compartment sink and knife holder not sealed and in a condition that prevents necessary maintenance and easy cleaning. Broken light bulb attached to fixture inside freezer in rear storeroom.
  Seal the wood supports and knife holder 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 seal the wood support and knife holder, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Remove broken light bulb from freezer fixture.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: coffee machine panel and spout area.
  Clean and sanitize these surfaces for food contact.
• 2890 - Two light bulbs in hot case, and refrigerator in rear storeroom not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Wall not smooth above 3 compartment sink, holes in walls in areas throughout kitchen and are not maintained in good repair. Restroom ceiling tile with hole and mold buildup.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment inside cabinets and on storeroom shelves, old single service lids and plastic containers, personal mugs and cups on shelf above 3 compartment sink.
  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.
• 3360 - Critical Evidence of mice droppings observed in customer area behind table storing coffee machine.
  Apply bait, clean up droppings.