February 25, 2009 (Routine)

October 28, 2008 (Routine)

March 25, 2008 (Routine)

• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed seafood salad in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: can opener.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Critical The handwashing lavatory in the cooking area is blocked, preventing access by employees for easy handwashing.
  Move the portable workstation and waste receptacle blocking this handwashing lavatory.
• 3460 - Corrected During Inspection Critical A container of OTC headache medicine is located on a shelf above food.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

May 29, 2007 (Follow-up)

May 15, 2007 (Routine)

• 0580 - Corrected During Inspection A foodservice employee was observed wiping off soiled single-use gloves.
  Discard gloves once soiled.
• 0820 - Critical Grilled mushrooms, roasted tomato and meat stuffed peppers cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The ready-to-eat (RTE) foods 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.
• 1150 - The interior floor of the Alto-Shaam is lined with foil.
  Remove the foil and clean the surface underneath.
• 1150 - The nonfood contact surface of the knife block is not designed or constructed to be easily cleanable.
  Remove and replace this item with a storage device that is smooth and easily cleanable and is free of unnecessary ledges, projections, and crevices.
• 1750 - Manufacturer containers were observed reused for the storage of canned food such as roasted peppers and anchovies.
  Discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Observed accumulations of encrusted mineral deposits or other soil on the following food contact surfaces: the interior of the ice machine,
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Food contact surfaces of the meat slicer used to prepare potentially hazardous food items were observed soiled.
  Wash, rinse and sanitize food-contact surfaces of the meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2000 - Corrected During Inspection Clean disposable plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2920 - The toilet room door is not provided with a self-closing device.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3360 - Corrected During Inspection Critical The can of ant killer spray is not being used in accordance with law or the manufacturer's use directions.
  Discard the bug spray as it is not designed for use in restaurants.

April 06, 2006 (Routine)

• 0610 - Boxes of pasta stored on the floor in the dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0620 - Box of olive oil stored on the floor in toilet room.
  Cease food storage in toilet rooms.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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.
• 1780 - Critical Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

April 01, 2005 (Routine)

• 0470 - Critical Raw animal food (beef) stored over ready-to-eat (RTE) food (cheese) in the refrigeration unit.
  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.
• 0480 - Unlabeled food container on counter next to prep sink.
  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.
• 0820 - Critical Several foods in the reach-in refrigerator were at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Reach-in cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration equipment necessary to maintain food items at 41F or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 25, 2005 (Pre-Opening)