July 10, 2009 (Follow-up)

June 24, 2009 (Routine)

• 0820 A 2 - Critical Cold holding at improper temperatures. The following were observed: Sliced tomatoes at 45F and 62F; shreded cheese on prep unit top at 46F; sliced cheese on prep unit top at 45F; Cheese inside sandwich prep unit at 42F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Repair sandwich prep unit to hold proper temperatures.
• 0830 - Critical Many of the prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Operator has not kept this program in effect.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Must be slim-tipped instant read food thermometer (digital).
• 1800 - The nonfood contact surface of the following items have accumulations of grime and debris: door seals of sandwich unit, sides of equipment, green plastic salad bar, walk-in floor.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2600 - The outdoor refuse container and grease barrel are stored on gravel. Lids must remain closed during fly season.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. (concrete or machine laid asphalt)
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  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.

February 23, 2009 (Follow-up)

February 12, 2009 (Follow-up)

• 0820 A 2 - Critical Cold holding at improper temperatures. The glass front salad/dessert cooler was at 45F. The following products inside were observed: Banana pudding at 46F, coconut custard pie at 46F, sour cream at 47F, cut tomatos at 48F.
  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. Do not put this refrigerator back into service as a cold holding appliance until it is verified to be properly holding temperatures. Recommended air temperature in a refrigeration unit is between 34F and 38F.
• 1060 - Repeat The nonfood contact surface of the secondary sandwich unit lid is made of plywood. Also the pass through window is delaminating and the formica is coming unglued around the edges, leaving cracks for food to build up and prevent proper cleaning.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the plywood and replace with acceptable top material, such as white rubber cutting board material. Repair the pass through window and seal the cracks.
• 1320 - Repeat There was no temperature measuring device located in the walk-in refrigerator, the sandwich unit, and the Delfield unit.
  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. Thermometers should be clearly visible and easily readable, and the ones mounted in the glass front coolers are at the back where they are hard to read.
• 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. A slim-tipped instant read food thermometer is required, which will be a digital type thermometer or thermocouple.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Chlorine test is needed for the warewashing machine, and proper quatenary ammonia test kit is required at the sink if you continue to use Steramine tablets.

January 29, 2009 (Routine)

• 0610 - Repeat Box and bag of raw potatoes observed stored on the storage room floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods such as sliced ham, macaroni, cole slaw 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. 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.
• 1060 - The nonfood contact surface of the secondary sandwich unit lid is made of plywood. Also the pass through window is delaminating and the formica is coming unglued around the edges, leaving cracks for food to build up and prevent proper cleaning.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the plywood and replace with acceptable top material, such as white rubber cutting board material. Repair the pass through window and seal the cracks.
• 1320 - Repeat There was no temperature measuring device located in the walk-in refrigerator, the sandwich unit, and the Delfield unit.
  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. Thermometers should be clearly visible and easily readable, and the ones mounted in the glass front coolers are at the back where they are hard to read.
• 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. A slim-tipped instant read food thermometer is required, which will be a digital type thermometer or thermocouple.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Chlorine test is needed for the warewashing machine, and proper quatenary ammonia test kit is required at the sink if you continue to use Steramine tablets.
• 1780 - Critical Bin below ice maker is not being cleaned at a frequency to prevent black mold growth.
  Clean and sanitize interior of ice bin per manufacturers recomendation. Clean inside of lid.
• 1800 - The nonfood contact surface of the cook line equipment has accumulations of grime and debris, especially sides of equipment and the shelving below the flat top griddle.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical Dish machine was not picking up any chlorine sanitizer, therefore no sanitizing rinse was conducted on dishwashing.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. A service call has been made to leasing agent of dish machine. Manually sanitize dishes until the chlorine concentration in the final rinse is acceptable.
• 3080 - Only 4 foot candles of light was noted in the walk-in refrigeration unit. A 60 watt incandescant bulb was in the fixture.
  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. Higher intensity bulb, or additional fixture will be needed to increase lighting.

October 22, 2008 (Follow-up)

• 0930 - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburger and eggs that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 0960 2 - Repeat The food contact surface of the stainless steel table is not easily cleanable due to pitting.
  Repair or replace the tabletop to permit easy cleaning .
• 1510 - Repeat The person in charge could not provide a slim tipped instant read food thermometer capable of checking thin meat patties.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - Repeat Unused sandwich unit not removed from kitchen.
  Remove any unused or non-functioning equipment from the premises.

October 06, 2008 (Routine)

• 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.
• 0470 - 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 . Meats should always be stored on the lower shelving below RTE foods.
• 0610 - Baked potato boxes stored on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical Cold holding at improper temperatures. The following temperatures were observed: fried apples at 51F; ham at 48F; mozzarella cheese and american cheese at 42F;
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Assure this refrigeration unit is repaired to hold food temperatures below 41F at all times or replace it.
• 0830 - Critical The prepared ready-to-eat (RTE) food items in the refrigeration unit were not properly dated for disposition. No date marking system being used.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburger and eggs that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 0960 2 - The food contact surface of the stainless steel table is not easily cleanable due to pitting.
  Repair or replace the tabletop to permit easy cleaning .
• 1320 - There was no temperature measuring device located in the refrigeration units.
  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. I recommend that manager observe and record temperatures daily
• 1510 - The person in charge could not provide a slim tipped instant read food thermometer capable of checking thin meat patties.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - Unused sandwich unit not removed from kitchen.
  Remove any unused or non-functioning equipment from the premises.

February 28, 2008 (Routine)

October 16, 2007 (Routine)