October 16, 2009 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Roast beef (pureed), mashed potatoes hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1350 - The temperature measuring device for the sanitizing rinse of the warewashing machine is not accurate.
  Provide a functioning temperature measuring device so employees can routinely monitor the water temperature.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
• 3080 - Less than 10 foot candles of light was noted in the dry store room.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

July 10, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw shell eggs stored above liquid pasturized eggs in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 2890 - Light bulbs in large walk-in freezer not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

April 16, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: prepared cabbage in walk-in refrigerator.
  Store food in packages, covered containers, or wrappings.
• 0790 - Corrected During Inspection Improper methods used to thaw meat.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

January 06, 2009 (Routine)

• 0200 - Corrected During Inspection 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.
• 0220 - Corrected During Inspection Critical Employee is storing drink in area where it may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0820 A 2 - Corrected During Inspection Critical Shell eggs cold holding at improper temperatures. Operator discarded.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in the hot holding cabinet.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2350 ii - Seal is leaking around dishmachine. Faucet at 3 compartment sink is leaking.
  Repair and maintain all plumbing components ans fixtures.

September 18, 2008 (Routine)

• 0200 - Corrected During Inspection 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.
• 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) corned beef in the refrigerator, the food should have been discarded 2 days ago. Operator discarded.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 09, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. (eggs over ready to eat in reach-in)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0690 - Corrected During Inspection Display of pastries on table upon entering front door, not protected from the elements.
  Protect food from miscellaneous sources of contamination.
• 1570 - Gauge on the dish machine is not working was observed in a state of disrepair and damaged.
  Repair the gauge 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 gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

February 29, 2008 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1730 - The water temperature gauge on the dish washing machine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: mixer.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Mixer pot was observed stored uncovered.
  Store the mixer pot covered when not in use.
• 2350 ii - Faucets at the handsink and 3 compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3180 - Floor in the walk-in refrigerator is 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.

November 19, 2007 (Routine)

• 1570 - Handwashing station not working observed in a state of disrepair and damaged.
  Repair the hand washing station 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 handwashing station, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.(gauge not working on dish machine)
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1800 - The nonfood contact surface of the hood system 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.

August 02, 2007 (Routine)

• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade is dirty
  Clean and sanitize these surfaces for food contact.
• 2000 - Cutting board is stored behind the faucet of the three compartment sink.
  Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2350 ii - Plumbing connections at the handsink is leaking.
  Plumbing systems and components shall be maintained in good repair.

April 24, 2007 (Routine)

• 1570 - Scoops were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the scoop 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 scoop, 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.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade
  Clean and sanitize these surfaces for food contact.
• 3260 - Employees are not using the dressing rooms or lockers provided.(apron)
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

January 19, 2007 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2020 - Corrected During Inspection Repeat Unwrapped knives, forks, or spoons were not stored 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.
• 3080 - Less than 50 foot candles of light was noted under the hood system.
  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

September 26, 2006 (Routine)

• 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.
• 1730 - The thermometer on the dish machine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2000 - Corrected During Inspection Repeat Clean mixer pot were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored 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 - Faucet leaking at the three compartment sink in poor repair.
  Repair plumbing.

September 11, 2006 (Other)

May 24, 2006 (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.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
  Store the pans in a self-draining position that allows air-drying.
• 3180 - The floors in the hard to reach areas 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.
• 3270 - Harborage conditions exist of fruit flies.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3290 - A ladder was stored against clean equipment in the store room.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

January 20, 2006 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils an activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1060 - The nonfood contact surface of the wet linen under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1570 - The hood vent filters are installed horizontally and not vertically.
  Repair the filters 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 filters, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the prep area 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 cart preventing its use.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the prep area.
  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

September 22, 2005 (Routine)

• 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
  Store the pans in a self-draining position that allows air-drying.
• 2040 - Unused table settings not removed from the table when a new consumer was seated were not cleaned and sanitized.
  Due to exposure of unused table settings to contamination by prior consumer, clean and sanitize all table settings prior to service of a new consumer.
• 2310 - Critical The handwashing facility located in the prep area 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 cart preventing its use.
• 2650 - There is no refuse container at the area immediately adjacent to the employee hand sink.
  Provide a refuse container for the disposal of paper towels at the employee hand sink.
• 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.
• 3080 - Repeat Less than 20 foot candles of light was noted in the reach-in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3080 - Repeat Less than 50 foot candles of light was noted in the prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

May 25, 2005 (Routine)

• 0220 - Critical The food handlers are eating and drinking inthe prep area, an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All food handlers who are eating and drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0580 - Repeat Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 0800 - Corrected During Inspection Critical Repeat The roast beef noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical The beef hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1320 - There was no temperature measuring device located in the refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

May 25, 2005 (Routine)

• 0220 - Critical The food handlers are eating and drinking inthe prep area, an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All food handlers who are eating and drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0580 - Repeat Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 0800 - Corrected During Inspection Critical Repeat The roast beef noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical The beef hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1320 - There was no temperature measuring device located in the refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

February 11, 2005 (Routine)

• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cake and turkeys.
  Store food in packages, covered containers, or wrappings.
• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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.
• 0580 - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 0800 - Critical Turkeys and prime rib noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: can opener and the meat slicer.
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the Kosher kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 50 foot candles of light was noted in thehood area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3340 - Corrected During Inspection Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 11, 2005 (Routine)

• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cake and turkeys.
  Store food in packages, covered containers, or wrappings.
• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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.
• 0580 - Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 0800 - Critical Turkeys and prime rib noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: can opener and the meat slicer.
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the Kosher kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 50 foot candles of light was noted in thehood area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3340 - Corrected During Inspection Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 23, 2004 (Routine)

• 1800 - The nonfood contact surface of the vent filters 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.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. CORRECTED
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Poultry 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.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. CORRECTED
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide QUATS at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 0550 - Repeat Dispensing utensils improperly stored between uses. CORRECTED
  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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Clean cups were not observed stored in a position to allow air-drying.
  Store the cups in a self-draining position that allows air-drying.
• 1200 - The pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 0570 - Repeat Wiping cloths improperly stored between use. CORRECTED
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. CORRECTED
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fan preventing its use.

November 23, 2004 (Routine)

• 1800 - The nonfood contact surface of the vent filters 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.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. CORRECTED
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Poultry 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.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. CORRECTED
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide QUATS at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 0550 - Repeat Dispensing utensils improperly stored between uses. CORRECTED
  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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Clean cups were not observed stored in a position to allow air-drying.
  Store the cups in a self-draining position that allows air-drying.
• 1200 - The pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 0570 - Repeat Wiping cloths improperly stored between use. CORRECTED
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. CORRECTED
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fan preventing its use.

July 19, 2004 (Routine)

• 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Dented cans. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 2790 - The indoor ceiling material located in the mop room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3270 - Critical Methods are not being used to control pests.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Corrected.
  Cover all waste containers when not in continuous use.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade. Corrected.
  Clean and sanitize these surfaces for food contact.
• 2020 - Repeat Unwrapped knives, forks, or spoons were not stored 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 - The pre-wash hose near the dish machine on the meat side is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Repeat Wall in the mop room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0260 - Critical The lemons are unsound or adulterated.
  Ensure food is safe and unadulterated.

July 19, 2004 (Routine)

• 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Dented cans. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 2790 - The indoor ceiling material located in the mop room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3270 - Critical Methods are not being used to control pests.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Corrected.
  Cover all waste containers when not in continuous use.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade. Corrected.
  Clean and sanitize these surfaces for food contact.
• 2020 - Repeat Unwrapped knives, forks, or spoons were not stored 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 - The pre-wash hose near the dish machine on the meat side is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Repeat Wall in the mop room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0260 - Critical The lemons are unsound or adulterated.
  Ensure food is safe and unadulterated.

May 28, 2004 (Routine)

• 0820 - Critical Cheese, eggs and macaroni salad cold holding at improper temperatures. Corrected.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0220 - Critical Open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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 - Repeat Dispensing utensils improperly stored between uses. Handle to scoop found stored in the flour. Corrected.
  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.
• 3170 - Wall in the mop room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Can dented on the seal. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 2020 - Repeat Unwrapped knives, forks, or spoons were not stored 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.

May 28, 2004 (Routine)

• 0820 - Critical Cheese, eggs and macaroni salad cold holding at improper temperatures. Corrected.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0220 - Critical Open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  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 - Repeat Dispensing utensils improperly stored between uses. Handle to scoop found stored in the flour. Corrected.
  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.
• 3170 - Wall in the mop room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0380 - Critical Repeat Food from damaged packaging offered for sale or service. Can dented on the seal. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 2020 - Repeat Unwrapped knives, forks, or spoons were not stored 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.

March 03, 2004 (Routine)

• 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected.
  Label spray bottles with contents or discard.
• 1060 - Repeat The nonfood contact surfaces of the scoop and ladles are not corrosion resistant, nonabsorbant, and/or smooth. End cap missing on scoop and handles to ladles were broken and melted. Corrected.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbant.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulbs in dry storage on the meat side are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Wall near dish machine on the meat side is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1350 - The temperature measuring device for the final rinse tank of the warewashing machine is not operating. A work order has been put in to repair it. The dishmachine is sanitizing properly.
  Provide a functioning temperature measuring device so employees can routinely monitor the water temperature.

March 03, 2004 (Routine)

• 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected.
  Label spray bottles with contents or discard.
• 1060 - Repeat The nonfood contact surfaces of the scoop and ladles are not corrosion resistant, nonabsorbant, and/or smooth. End cap missing on scoop and handles to ladles were broken and melted. Corrected.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbant.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulbs in dry storage on the meat side are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Wall near dish machine on the meat side is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1350 - The temperature measuring device for the final rinse tank of the warewashing machine is not operating. A work order has been put in to repair it. The dishmachine is sanitizing properly.
  Provide a functioning temperature measuring device so employees can routinely monitor the water temperature.

December 29, 2003 (Routine)

• 3260 - Employees are not using the dressing rooms or lockers provided. Clothing found stored with food. Corrected.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 0380 - Critical Food from damaged packaging offered for sale or service. Dented can. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 1060 - The nonfood contact surface of the scoops are not corrosion resistant, nonabsorbent, and/or smooth. Corrected.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0550 - Dispensing utensils improperly stored between use. Corrected.
  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.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 0570 - Repeat Wiping cloths improperly stored between use. Corrected.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2020 - Repeat Unwrapped knives, forks, or spoons were not stored near the dish machines 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.
• 2890 - Light bulb in the meat side in the dry storage not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener blades.
  Clean and sanitize these surfaces for food contact.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

December 29, 2003 (Routine)

• 3260 - Employees are not using the dressing rooms or lockers provided. Clothing found stored with food. Corrected.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 0380 - Critical Food from damaged packaging offered for sale or service. Dented can. Corrected.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 1060 - The nonfood contact surface of the scoops are not corrosion resistant, nonabsorbent, and/or smooth. Corrected.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0550 - Dispensing utensils improperly stored between use. Corrected.
  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.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 0570 - Repeat Wiping cloths improperly stored between use. Corrected.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2020 - Repeat Unwrapped knives, forks, or spoons were not stored near the dish machines 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.
• 2890 - Light bulb in the meat side in the dry storage not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: can opener blades.
  Clean and sanitize these surfaces for food contact.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.