September 01, 2009 (Routine)

March 12, 2009 (Routine)

June 10, 2008 (Routine)

• 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 3-304.14(B)(1) - Observed moist wiping cloths lying out on the countertops.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Olives (OBC--44F),2) Mushrooms (OBC--48F)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE PLACED IN REFRIGERATION UNIT THAT MAINTAINS 41F OR BELOW.
• 4-601.11(A) - Critical (CORRECTED DURING INSPECTION) The following equipment/utensils were observed soiled to sight and touch: 1) Slicers
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Can opener
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Utensil drawers,2) Gaskets on the walkin units,3) Gaskets on the reachin units,4) Ventilation hood filters.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-205.15(B) - Observed the following to be in disrepair:1) Prep sink (leaking).
  A plumbing system shall be maintained in good repair.
• 5-501.113(B) - Repeat Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-501.12(A) - Observed that the following is in need of cleaning:1) Walls in the dishwashing area,2) Floor/wall junctures underneath and behind equipment.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

October 24, 2007 (Critical Procedures)

April 10, 2007 (Routine)

• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. The temperature of the santitizing solutions was 135-F.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

December 14, 2006 (Pre-Opening)

• 6-202.11(A) - Lights shield is broken walk in cooler.
  Replace broken light shield in walk in cooler.Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-303.11(A) - Light fixture in walk in refrigerator is inoperable.
  Provide a minimum of 10 foot candles of light throughout the walk in refrigerator.

September 20, 2006 (Routine)

February 01, 2006 (Routine)

• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods (Chicken, shrimp and french fries) stored in such a manner that may cause cross contamination (next to each other) inside the walk-in freezer.
  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.
• 43.1-3-4 - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 6-501.11 - Observed burnt light inside the kitchen hood system.
  Replace the bulb and maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 01, 2006 (Routine)

• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods (Chicken, shrimp and french fries) stored in such a manner that may cause cross contamination (next to each other) inside the walk-in freezer.
  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.
• 43.1-3-4 - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 6-501.11 - Observed burnt light inside the kitchen hood system.
  Replace the bulb and maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 07, 2005 (Routine)

• 5-205.11A - Corrected During Inspection One of the handwashing facility located at the men's room 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 items preventing its use.
• 5-501.16C - Corrected During Inspection There is no refuse container at the area immediately adjacent to the hand sink located in the Deli area.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-202.13A - Corrected During Inspection Insect control device (yellow plastic fly swatter) does not retain the insects within the device.
  Provide an insect control device that retains the insects within the deviceImproper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the men's room used by employee.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Observed no paper towels at the vicinity of the handwash sink at the deli area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-302.11 - Corrected During Inspection Toilet tissue was not present at one of the toilet at the men's room.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.

January 11, 2005 (Routine)

• 4-601.11C - Observed rubber door gasket of both of the walk-in's soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  Clean and sanitize them. Maintain nonfood-contact surfaces of equipment clean.
• 43.1-3-3A - Critical There is no Certified Food Manager (CFM) with valid CFM certification in the food establishment.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-301.12B - Observed no provision for hand drying at the handwashing sink in the front food display area.
  Hand drying devices such as a continuous towel system that supplies the user with a clean towel shall be provided to encourage proper hand drying by food handlers.
• 6-305.11B - Corrected During Inspection Observed personal belonging (hand purse) sored on a shelf in food display area (along with coffee-mate).
  Store employee personal belonging in lockers or other suitable facilities for the orderly storage to avoid cross-contamination to clean utensils and food packages.

July 09, 2004 (Routine)

• 6-501.11 - Obaserved a big hole on the wall under one of the urinal in the men's room and is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-501.16B - Critical All cold holding food items (Tuna salad - 49F, Potato salad - 47F, Macaroni salad - 48F)holding at improper temperatures.
  CORRECTED DURING INSPECTION: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  CORRECTED DURING INSPECTION: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 5-501.114 - Outdoor refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.

January 20, 2004 (Routine)

• 3-302.11A1 - Critical Raw animal (Shell Eggs) food stored over ready-to-eat (RTE) food in the refrigeration unit.
  (Corrected during inspection) 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.
• 6-501.12A - Floor drains through out the prep area 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.
• 7-202.12B - Critical Quaternary Ammonia based sanitizer found to be >400ppm and therefore is toxic and use may contaminate food, equipment, utensils, linens or single service items.
  (Corrected during inspection) Dilute concentration to 200ppm and use in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

January 22, 2003 (Routine)

• 4-903.11C - COFFEE FILTERS WERE STORED UNPROTECTED
  STORE IN THEIR ORIGINAL PLASTIC BAG TO PROTECT FROM CONTAMINATION, (CORRECTED)
• 4-701.10 - THE SINK IN THE SALAD BAR/DELI AREA IS BEING USED TO WASH AND RINSE SALAD PLATES
  CLEANING EQUIPMENT SHOULD TAKE PLACE IN THREE STEPS:- WASH WITH WARM WATER AND SOAP- RINSE WITH CLEAR WATER- SANITIZETHEN ALLOW EQUIPMENT TO DRAIN AND AIR DRY.
• 6-501.11 - THE FLUORESCENT LIGHT IN THE WALK IN FREEZER FLICKERS.
  REPLACE AS NEEDED