August 05, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Several items in the walk-in refrigerator and prep. unit were being held at improper cold holding temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 3450 A - Critical Tracking powder pesticides are being used in the establishment
  Refrain from using pesticides as tracking powder in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared.

January 23, 2009 (Critical Procedures)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after arriving at work.
  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.
• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food 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.

July 21, 2008 (Follow-up)

July 18, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes cold holding at improper temperatures. Fresh cut tomatoes were placed on top of old tomatoes, both were above 41 degrees
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 3350 - Corrected During Inspection Insecticide spray was observed in the food prep. area.
  Remove unnecessary poisonous or toxic materials.

November 15, 2007 (Routine)

• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
  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.
• 0610 - Corrected During Inspection 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.
• 1770 C - Corrected During Inspection The door pulls of the cabinets in the prep. unit area, and the "clean side" drain board of the three compartment sink were not clean.
  Maintain nonfood-contact surfaces of equipment clean.

April 24, 2007 (Routine)

September 26, 2006 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) tuna salad 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.
• 1570 - The door gasket of the small "Coke" refrigerator is (missing, damaged).
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1770 B - Corrected During Inspection Critical Container holding clean utensils is unclean inside.
  Clean and sanitize these surfaces for food contact.

March 28, 2006 (Follow-up)

March 28, 2006 (Follow-up)

March 22, 2006 (Routine)

• 0820 - Critical Repeat Cold holding at improper temperatures. Foods in the small Coke unit where drink machines are located is keeping foods 50 degrees.
  The Parfaits and Yogurts need to stay 45 degrees or colder.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical The prepared ready-to-eat (RTE) - TUNA SALAD in the meat case 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.
• 1320 - Repeat There was no temperature measuring device located in the two small Coke units and the large sliding glass door unit next to the ice machine.
  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.
• 1510 - If the metal stem thermometer in the meat unit is the thermometer for that unit, then you do NOT have a food thermometer available for monitoring foods.
  If you want the metal stem thermometer in the meat unit to be the food thermometer, then take it OUT and put it where it can be used and get a NEW refrigerator thermometer for the meat unit. If you want to use the metal thermometer as the meat unit thermometer, then buy a NEW food thermometer.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. There is NO sanitizer in the 3 compartment sink today, even though there is a bottle of bleach on the shelf.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mold is growing in the soda nozzles. The plastic ice scoop is filthy and is sitting unprotected.
  Clean and sanitize these surfaces for food contact often enough to prevent mold growth. I was told the stainless steel ice scoop was used. If this is so, then discard the plastic one.
• 3330 - Critical There are sprayers of liquid with no notation as to what is inside.
  ALL containers need to be labeled so the employees know what is inside the sprayers.

March 22, 2006 (Routine)

• 0820 - Critical Repeat Cold holding at improper temperatures. Foods in the small Coke unit where drink machines are located is keeping foods 50 degrees.
  The Parfaits and Yogurts need to stay 45 degrees or colder.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical The prepared ready-to-eat (RTE) - TUNA SALAD in the meat case 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.
• 1320 - Repeat There was no temperature measuring device located in the two small Coke units and the large sliding glass door unit next to the ice machine.
  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.
• 1510 - If the metal stem thermometer in the meat unit is the thermometer for that unit, then you do NOT have a food thermometer available for monitoring foods.
  If you want the metal stem thermometer in the meat unit to be the food thermometer, then take it OUT and put it where it can be used and get a NEW refrigerator thermometer for the meat unit. If you want to use the metal thermometer as the meat unit thermometer, then buy a NEW food thermometer.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. There is NO sanitizer in the 3 compartment sink today, even though there is a bottle of bleach on the shelf.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mold is growing in the soda nozzles. The plastic ice scoop is filthy and is sitting unprotected.
  Clean and sanitize these surfaces for food contact often enough to prevent mold growth. I was told the stainless steel ice scoop was used. If this is so, then discard the plastic one.
• 3330 - Critical There are sprayers of liquid with no notation as to what is inside.
  ALL containers need to be labeled so the employees know what is inside the sprayers.

October 18, 2005 (Routine)

• 0550 - Repeat Dispensing utensils improperly stored between uses. THE ICE SCOOP IS BURIED UNDER THE ICE IN THE ICE MACHINE.
  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.
• 0820 - Critical Repeat Cold holding at improper temperatures: ALL the potentially hazardous foods in the meat case are ABOVE 45 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - There was no temperature measuring device located in the Coke unit next to the drink machines in which you keep milk.
  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.
• 1450 - Repeat The meat case was out of temperature at the last inspection ALSO.
  If if is unable to keep the meats BELOW 45 degrees, it must be REPLACED.
• 1770 A - Critical Repeat 1.Mold is growing on the drink nozzles. 2. The "clean" food containers in the drying area of the 3 compartment sink have dried foods all over them.
  1. These must be clean often enough to prevent mold. 2. ALL food contact surfaces are to be scrubbed CLEAN before rinsing and sanitizing. RE-WASH.
• 1780 - Critical Repeat The slicer, which is used CONTINUOUSLY during the day, has DRIED food particles on the blade and carriage.
  Equipment which is used CONTINUOUSLY during the day MUST be broken apart and washed - rinsed - sanitized AT LEAST every 4 hours.
• 2280 - Critical The hand sink in the deli area must be used as a service sink since there is a multitude of food particles in the sink, enough to stop up the sink.
  This is a HANK sink to be used by the employees to wash their hands.

April 26, 2005 (Critical Procedures)

• 0550 - Repeat Dispensing utensils improperly stored between uses. Keep ice scoop in the plastic bucket, not on the shelf. CORRECTED DURING INSPECTION.
  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.
• 0820 - Critical Repeat Meats in the glass door unit are above 41 degrees; cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. This unit needs to be set so all the meat stays 41 degrees or colder.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda drink nozzles are growing mold.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Repeat Slicer, that is used all during the day, is not being broken down and washed - rinsed - sanitized every 4 hours.
  You must break down this slicer and wash - rinse - sanitize it at least EVERY 4 HOURS when it is in constant use all through the day.
• 3340 - Corrected During Inspection Critical Containers of windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. It is sitting on a food prep table.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 27, 2004 (Routine)

• 0550 - In-use utensils improperly stored between use. The ICE SCOOP for the large ice machine is lying on top of soft drinks, exposed to dust and people and whatever.
  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.
• 0820 - Critical Meat in the meat case ranges from 44 to 48 degrees EVEN THOUGH THE THERMOMETER READS 40 degrees.
  This unit has been worked on and it appears to be icing up up at the top. Perhaps it needs to be checked again or maybe you need to put less product in it so the air can circulate more freely.
• 0830 - Critical The prepared ready-to-eat (RTE) (the TUNA FISH) 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.
• 1450 - Meat case not holding PHFoods correct temperature.
  Repair or replace.
• 1770 A - Critical Mold on the soda drink machine nozzles.
  These need to be washed, rinsed, sanitized often enough to prevent mold growth.
• 1780 - Critical Slicer and cutting board being washed - rinsed - sanitized ONCE a day.
  Equipment like slicers and cutting boards that are used CONTINUOUSLY during the day, MUST be washed - rinsed - sanitized AT LEAST EVERY 4 HOURS.

May 04, 2004 (Routine)

April 30, 2004 (Pre-Opening)

March 24, 2004 (Other)