August 19, 2009 (Follow-up)

August 12, 2009 (Critical Procedures)

• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken at steam table 118F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: item was reheated to 175F.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Items at the 2dr reach-in and the 2dr display refrigerator.
  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. Most items were prepared today or brought from other working refrigerators so items such as yogurt sauce, cheese, sliced tomatoes, milk, etc. were moved to other working refrigerators until the units can be repaired.

March 25, 2009 (Routine)

• 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours. Rice cooked yesterday evening, observed at 47-58F, in the 2dr upright refrigerator near the cookline.
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. CFM shall review proper cooling procedures with employees.
• 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Rice, cooling in deep plastic pans, covered tightly.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans,2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: On the breakfast menu, no reminder statement was present for eggs any style. On the lunch/dinner menu, a reminder statement was present, but hamburgers were not disclosed.
  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 label statements on the menu.

October 06, 2008 (Follow-up)

September 29, 2008 (Routine)

• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Green beans with tomatoes being cooled in large portions in plastic containers.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: green beans with tomatoes, moussaka, grape leaves stuffed with rice, spaghetti, tomato sauce, bechamel sauce, etc.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on Saturday 9/27/08 they shall be date marked with a "use by" date not exceeding October 3, 2008.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked: eggs on breakfast menu. Menu was recently reprinted and CFM forgot to add consumer advisory.
  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. 1. Disclose items by marking any item or platter that includes eggs served any style, using an asterisk (*) or other symbol.2. Add statement "Consuming raw or undercooked eggs may increase your risk of foodborne illness"
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: 2door reach-in prep refrigerator at 48F with foods inside at 48-51F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.

February 19, 2008 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being reheated.
  The Person in Charge or certified food manager shall know the following: 1. Cold foods shall be stored at 41f or below, 2. Hot foods shall be held at 135f or above, 3. Foods for cooling shall be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours, 4. Foods shall be reheated to an internal temperature of above 165f if prepared on site or above 135f if commercially processed.
• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment (reversed order of rinsing and sanitizing).
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quat, or Iodine) to reduce the number of pathogenic bacteria.
• 2-401.11(A) - Corrected During Inspection Critical Observed coffee cup stored on cutting board.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw bacon and meats stored over ready to eat foods in freezer and walk in cooler.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: feta in refrigerator.
  Foods shall remain covered at all times.
• 3-403.11(D) - Corrected During Inspection Critical Observed that the marinara 132 F and potatoes 88 F were not reheated to 165 F for hot holding.
  Reheat all foods made on site to 165 F or above.
• 3-603.11(B) - Corrected During Inspection Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 5-402.11(A) - Corrected During Inspection Critical A direct connection exists between the drain line of the wash and rinse basins of the 3-compartment sink and the sewer line.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 7-201.11(B) - Corrected During Inspection Critical Observed WD 40 stored over work table with slicer on it.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

August 24, 2007 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when in hot holding, being cooled and being reheated.
  The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s) (chicken).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. (He did not mention sanitizing step.)
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw burgers over stuffed shells, raw eggs over tzatziki sauce, and bacon over ready to eat food in freezer and refrigerators.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: handle in contact with rice.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat ham and turkey held in the upright refrigerator is not properly dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: top of work table across from 3 vat sink.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-402.11(A) - The handwashing sink in the ladies room needs to be re-sealed to the wall.
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged): prep table.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.12 - The cutting board(s) along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: slicer (corrected), shelves in walk in cooler.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Corrected During Inspection Critical According to CFM, equipment was being washed, rinsed, and rinsed (not sanitized).
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-904.11(A) - Single service utensils were found stored with handles in different directions.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: westinghouse microwave.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Plumbing connections under the ladies handwashing sink are leaking.
  A plumbing system shall be maintained in good repair.
• 5-501.11 - The waste oil container is stored on absorbent material (pallet).
  An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
• 6-101.11(A) - The wall surface located at the handwashing sink next to the 3 vat sink is not smooth.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 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.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (ladies restroom).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.11 - Repeat Observed that the coving and hole around pipe under 3 vat sink need to be repaired.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the light shields, air vents, and walls and floor/wall junctions in kitchen need to cleaned.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizer in the wiping cloth bucket was 200 ppm.
  Maintain the concentration of the chlorine sanitizer at 50-100 ppm.

March 09, 2007 (Critical Procedures)

• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: tomato sauce that was prepared yesterday was 54 F today due to improper cooling. (Sauce is in large plastic container.)
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: mousaka , stuffed grape leaves.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/8 they shall be date marked with a "use by" date not exceeding 3/14.
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: slices of ham and remaining unsliced portion of ham.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 3/8 they shall be date marked with a "use by" date not exceeding 3/14.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is not consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs on breakfast menu that may be ordered any style, carryout menu needs consumer advisory for rib-eye and hamburgers.
  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.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the quaternary ammonium chemical sanitizing solutions.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 6-501.111(B) - Observed one live roach.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.

August 23, 2006 (Follow-up)

• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed ham and cheese in the refrigeration unit were 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 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.
• 43.1-1-5F - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: Westinghouse microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.11 - Repeat Floor in the kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 14, 2006 (Routine)

• 2-301.14A - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 2-401.11A - Corrected During Inspection Critical Open drinking container, glass of water, stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. A cup is used to dispense the rice and sugar.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Repeat Cooked potatoes are 100F and are hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed ham and cheese in the refrigeration unit were 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 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.
• 4-202.16 - Milk and bread crates found used for the following: storage shelves.
  Milk and bread crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112B - Corrected During Inspection Repeat There was no temperature measuring device located in the reach-in freezer.
  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.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: brackets, shelves, and counters.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11A - Corrected During Inspection Cups were found stored uncovered.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 43.1-1-5F - The following item is intended for household use only and is not approved for use in a commercial food establishment: Westinghouse microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.15B - Plumbing connections at the hand sink by the 3-vat sink are not operating.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.11 - Floor in the kitchen is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat Floor under the equipment in the kitchen 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.
• 7-202.12A - Corrected During Inspection Critical The home-use Raid insecticide is not being used in accordance with law or the manufacturer's use directions.
  The insecticide must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Use an insecticide approved for a commercial food establishment.

April 10, 2006 (Follow-up)

March 24, 2006 (Critical Procedures)

• 3-302.11A1 - Corrected During Inspection Critical Raw marinated chicken, raw marinated pork, and raw sliced beef, were stored over ready-to-eat (RTE) bacon , bread, deli meats, etc, in the refrigeration and freezer unit.s
  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.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach-in and walk-in refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Lasagna and patsitso (macaroni and ground beef, were slowly cooled to 125-F and 105-F) at room temperature on the prep table.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16A - Corrected During Inspection Critical Meatballs & sauce was hot holding at improper temperature on the steam table.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed ham ,cheese, and other ready-to-eat foods in the refrigeration unit were 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 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.
• 4-204.112B - There was no temperature measuring device located in the reach-in freezers.
  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.
• 4-601.11A - Critical Repeat The interior of the refrigerators and freezers were observed soiled to sight and touch
  Clean and sanitize these surfaces for food contact. Maintain food contact surfaces in clean condition at all times.
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  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.
• 6-501.12A - Repeat The floor under equipment throughout the kitchen is 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.

October 14, 2005 (Follow-up)

October 14, 2005 (Follow-up)

October 03, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging or dented food cans were not separated from the rest of the food supply for return or discard.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-501.17A - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tuna salad and other foods in the refrigeration unit were 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed potentially hazardous salad dressings and deli meats in the refrigeration unit were 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 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.
• 4-205.10 - An unapproved noncommercial microwave oven was found in the kitchen.
  Remove the unapproved equipment from the premises. All food service establishment equipment must be commercial and NSF or equivalent, listed.
• 4-601.11A - Critical Repeat The interior of the refrigerators and freezers were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact. Maintain food contact surfaces in clean condition a all times.
• 4-601.11C - Repeat The nonfood-contact surfaces or exterior surfaces of the refrigerators, shelvings were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.11A - The handwashing facility located at the 3-compartment sink area was 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.
• 5-205.15B - Critical Plumbing connections at the 3-compartment sink and at the dish washing area handsink are leaking.
  Plumbing systems and components shall be maintained in good repair. Repair the leaky handles on the above sinks.
• 5-501.116B - The grease containers located outside at the back of the restaurant are not clean.
  Maintain the grease containers surfaces in clean condition at all times to prevent attraction of vermin.
• 6-202.15 - Repeat A self-closing device is not present on the back door entrance to the restaurant.
  Protect the food establishment against the entry of insects and rodents by installing a Solid self-closing, tight-fitting door or device on the existing door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.12A - Repeat The floor and wall base in the kitchen in the were 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.
• 6-501.18 - Handwashing facilities are unclean and not maintained.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

March 30, 2005 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration and freezer units.
  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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16A - Critical The meat balls were hot holding at improper temperatures on the steam table.
  CORRECTED DURING INSPECTION. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) , pasta, etc sauces in the refrigeration units were 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed mayonnaise and salad dressings etc, in the refrigeration units were 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 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.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: burgers, shell eggs, meat.
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-401.11A - The floor mounted mixing machine was observed stored in the mop/ mechanical) room.
  Relocate this machine to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
• 4-501.11B - Repeat The door gasket of some of the refrigerators are torn or broken.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The interior of the freezer and refrigerated units were observed soiled to sight and touch.
  CORRECTED DURING INSPECTION. Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the rubber gaskets or seals on refrigerator doors along the cook-line, the shelf located under the steam well table on the cook-line were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  CORRECTED DURING INSPECTION. Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - The interior of the ice machine was observed soiled with accumulations of grime and debris.
  Clean the surface of ice machine interior lining to protect the ice from being contaminated.
• 4-903.11B - Clean pans were not found stored in a position that allows for air-drying. The wet pans were not inverted for proper draining and drying.
  CORRECTED DURING INSPECTION. Store utensils such as pans in a self-draining position that allows air-drying.
• 6-202.15 - Repeat An opening is present at the base of the back entrance to the restaurant.
  Protect the food establishment against the entry of insects and rodents by installing a weather stripping at the base of the door to seal the gap.
• 6-501.113A - Brooms, brushes, and mops were noted to be stored in such a way that it is contaminating floor mounted mixing machine in the back room.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 6-501.12A - Repeat The floors under stationary equipment in the kitchen and in the dry storage area near the walk-in cooler were 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.

November 15, 2004 (Complaint)

August 24, 2004 (Routine)

• 5-501.16C - There is no refuse container at the area immediately adjacent to the kitchen and back work area hand sinks.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 5-203.13 - The utility sink or curbed cleaning facility is not accessible for use ; it being used for storage and not easily available for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Remove the items from the mop sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
• 4-502-11A - A white plastic container used for storing flour or similar items was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-501.12 - Repeat The cutting boards along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3-304.12 - An ice scoop was found improperly stored on the ice inside the ice machine. The handle was laying on the ice.
  Place the scoop on the ice with the handle up or on a cleaned and sanitized surface or on a scoop dispenser.
• 6-501.12A - The floor inside the walk-in refrigerator is 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.
• 6-501.18 - Handwashing sink in the sink is unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 4-501.11B - Repeat The rubber gasket on the door of the prep-table refrigerator is not in good repair.
  Repair or replace the broken rubber gasket.
• 6-202.15 - The base of the back door entrance to the restaurant is not sealed. Also, the back door self-closing device is missing.
  Install a weather stripping to seal the opening at the base of the door and install a self-closing device on this door.
• 5-501.116B - Two grease containers stored outside near the back door have grease build-up on the exterior surfaces.
  and waste grease containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 7-201.11B - Critical Spray bottles of cleaning toxic cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items .
  CORRECTED DURING INSPECTION. Containers and bottles of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3-302.11A1 - Critical Raw animal 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.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  CORRECTED DURING INSPECTION. Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

August 24, 2004 (Complaint)

November 18, 2003 (Follow-up)

• 43.1-3-3A - Critical Observed no Certified Food Manager (CFM) in the food facility upon my arrival.
  Corrected during inspection: CFM arrived after at 12:20 pm. It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager.
• 4-501.11B - Observed the door gasket of the 2-door True freezer is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 5-205.15B - Critical Plumbing connections (faucet) at the 3-compartment sink at the back of the kitchen is leaking.
  Plumbing systems and components shall be maintained in good repair.

November 10, 2003 (Routine)

• 2-102.11F - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous foods (chicken and other meats).
  Corrected during inspection: Ensure that the person in charge is knowledgeable to the cook temperatures and times required to cook potentially hazardous food items to the level needed to destroy pathogens based on the type of food item.
• 2-102.11G - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  Corrected during inspection: Ensure that the person in charge is able to describe the flow of food items through the facility, including methods used for proper cold holding (refrigeration), hot holding, cooling and reheating of potentially hazardous food items.
• 2-401.11A - Critical The food handler is eating in the kitchen areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Corrected during inspection: Provide a designated area where employees may food handler so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
• 4-501.12 - Repeat The cutting board on the top of food prep surface in thekitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 3-501.16A - Critical Cooked chicken hot holding at improper temperatures for less than 1.8 hours.
  Corrected during inspection: Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) meat balls in the refrigeration unit is not properly dated.
  Corrected during the inspection: 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 6-303.11C - Inadequate lighting (35 ft candle) was noted under the kitchen hood in the food prep area
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:(1) Rubbermade blue top plastic container in reach in cooler.(2) Rubbermade gray top (two) containers - in the kitchen storing rice and sugar.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-501.11B - The door gasket of the two door True freezer is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-203.14A - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.