0470 - Critical Unwrapped or uncovered food in the refrigerators. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0830 - Critical The prepared ready-to-eat (RTE) wrapped sandwiches in the refrigeration unit are 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.
1040 - A piece of plywood is used as a food contact surface. Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
1570 - The freezer in the prep area was observed in a state of disrepair and damaged. Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1770 A - Corrected During InspectionCritical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. Clean and sanitize these surfaces for food contact.
3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food 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
December 18, 2007 (Routine)
0820 A 1 - Corrected During InspectionCritical Gyro meat hot holding at improper temperatures. (123F) Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
1320 - There was no temperature measuring device located in the left prep 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.
1570 - The door of the micorwave is damaged. Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
All cutting boards need to be bleached (staining) Keep them looking good on a regular basis. Suggestions: Don't fill salad containers so high - top gets out of temperature. Please remove caulk by dish machine.
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