March 20, 2009 (Routine)

• 0160 - Corrected During Inspection Critical Repeat Observed food employee don new gloves without washing 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.
• 0820 A 2 - Corrected During Inspection Critical Coleslaw IT @45'F, Ranch Dressing IT @51'F and Sliced tomatoes IT @45'F at the buffet - cold holding at improper temperatures. Observed food items relocated to reach in freezer.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2260 - Critical Observed a hose, with a spray nozzle, attached to a faucet fixture at the mop sink.
  Install an approved backflow prevention device or alter the length of the hose 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.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the front serving counter is blocked with a wet wiping cloth bucket, preventing access by employees for easy handwashing. Observed removal of wet wiping cloth bucket from the handwashing sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.

April 30, 2008 (Routine)

March 24, 2008 (Routine)

• 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) toast and sliced tomatoes with 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 Shell eggs stored over ready-to-eat (RTE) sliced tomatoes in the Delfield Reach In Cooler.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Wiping cloth on prep table - improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0570 - Improper use of wet wiping cloths. Observed employee using wet wiping cloth to wipe off dish that contained food ready to be served.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection Observed chicken above the microwave and hamburger patties on storage shelving.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1750 - Manufacturer BBQ container was observed reused for the storage of margerine.
  Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. interior of the ice machine 2. upsplash at the soda dispenser.
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical Hot water sanitizer dishmachine wash water measured at 155'F and the rinse water measured at 173'F.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Ensure wash water measures 160'F and the rinse water measures 180'F.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - Back screen door is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3380 - Critical Chlorine sanitizer concentration level in wet wiping cloth buckets at the prep area and the front counter measured at 200 ppm.
  Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
• 3490 - Observed coat on storage shelving next to thawing hamburger patties, keys above the prep table, phone in basket of single service condiments in the prep area and tube of handcream next to the handsink at the front counter.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

March 13, 2007 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (sandwich buns)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1100 - Corrected During Inspection The food contact surface of the metal strainer is rusty and difficult to clean.
  Discard or replace the strainer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1570 - Repeat Ice build-up in small reach-in freezer that prevents necessary maintenance and easy cleaning.
  Repair the freezer interior by removing ice build-up to 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. (On mop sink) There is a backflow prevention device on the system that comes into the building, but there needs to be one at the mop sink if you are going to attach a hose.
  Install an approved backflow prevention device or alter the length of the hose 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.

March 15, 2006 (Routine)

• 0470 - Critical Repeat Raw shrimp stored above biscuits in RIF. Onion rings stored with chopped raw chicken and beef steak in small RIC. Raw trout stored on top of fries in RIF.
  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.
• 0550 - Dispensing utensils improperly stored between uses in cups of water measuring 106 F.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In running water of sufficient velocity to flush particulates to the drain. 2) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 3) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2260 - Critical Observed a hose attached to a faucet fixture at mop sink. The hose extended below the flood rim level of the sink basin.
  Install an approved backflow prevention device or alter the length of the hose 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.
• 2350 ii - Plumbing connections under the mop sink are leaking.
  Plumbing systems and components shall be maintained in good repair.

February 16, 2006 (Routine)

• 0470 - Critical Raw pork and beef stored over RTE food (chicken salad) in RIC. Raw meats holding above each other in 2 dr. RIF in such a way that could cause contamination.
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) chicken salad was marked with a "prepared on" date rather than a "discard by" date.
  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 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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats and cheeses in the RIC were not 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.
• 1060 - The nonfood contact surface of the countertop across from grill is heavily scored. The shelves above this table need to be resealed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. PIC stated he plans to replace this with steel counter top.
• 1570 - Repeat Small white RIF under toaster needs to be defrosted and the gasket is ripped.
  Repair or replace the EQUIPMENT door gasket in accordance with the manufacturer's specifications.
• 1750 - Manufacturer containers were observed reused for the storage of chicken salad.
  Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1960 - Repeat Metal pans stacked above prep table and clear plastic cups in front were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2020 - Plates and bowls throughout facility were found dispensed with the food-contact surface facing upward.
  Store TABLEWARE with food or lip-contact surface facing downward to prevent contamination prior to use, or place a plate on top of stack that is clearly labelled as not for service to public.
• 2730 - The dumpster has no drain plug.
  Replace the drain plug to the refuse container.
• 2790 - The indoor floor material located at the utility room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 2890 - Light bulb in kitchen above grill is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Rear screen door does not shut tightly.
  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.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at front hand sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3260 - Corrected During Inspection Employees jacket was stored on food rack. Lotion was stored on top of dish sanitizing machine.
  Employees should store personal items away from food and equipment to prevent contamination.
• 3320 - Corrected During Inspection Critical Original containers of bleach does not have a legible manufacturer label. Container of dawn not labelled.
  Provide manufacturer's label on containers of Hazardous product that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 3340 - Corrected During Inspection Critical Containers of cooking oil stored with cleaners under 3 vat sink.
  Food, equipment, utensils, linens or single service items must not be stored with cleaners.
• 3380 - Corrected During Inspection Critical Chloring sanitizing solution in bucket in kitchen measured >100 ppm and solution in bucket in front was<50 ppm.
  Utilize only chlorine sanitizing agent between 50-100 ppm.

April 05, 2005 (Critical Procedures)

• 0820 - Corrected During Inspection Critical Repeat Shell eggs (50F) cold holding at improper temperature in the reach in cooler. The temperature was 45F after 15 minutes. The cook stated that the eggs were sitting on the counter for a few minutes during a small rush.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Corrected During Inspection Critical Repeat Scrapple (112F) hot holding at improper temperature. The scrapple was reheated and placed on the waffle iron to keep hot.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

March 24, 2004 (Routine)

• 0570 - No indication of sanitizer in the cook's wiping cloth bucket. CORRECTED.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade (CORRECTED). Plastic container holding steak knives (CORRECTED).
  Clean and sanitize these surfaces for food contact.
• 1570 - The door gasket of the following equipment are torn: 1. Small cook's reach in freezer. 2. Cook's reach in cooler.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Interior lid to ice machine cracked.
  Repair or replace the ice machine lid.
• 0820 - Critical Shell eggs on counter at 75F (DISCARDED).
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3170 - The following physical structures are not maintained in good repair: 1. Paint peeling from wall behind cook's prep table. 2. Missing floor tiles below cooking equipment. 3. Cracked floor tiles in front of grill. 4. Floor tiles missing below stainless steel prep table. 5. Wall damaged below prep table (where pipes are exposed). 6. Floor in dishroom in poor repair. 7. Large hole in wall left of electrical outlet in dish room. 8. Floor and walls in utility room in poor repair. 9. Missing floor tiles below ice machine. 10. Ceiling covering in cook's area coming apart and not sealed at seams.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. Dust accumulation ontop of cook's 2 door freezer. 2. Dust accumulation on top of cook's reach in cooler. 3. Fan dusty in cook's area.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Dust accumulation around air ducts in the cook's area. Dust accumulation on air vent in dishwashing area.
  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.
• 0470 - Critical Container of battered fish uncovered in the cook's freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1060 - Exterior finish of small prep table cabinet (blue) is peeling.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1960 - Plastic drinking glasses were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

April 18, 2003 (Routine)

• 0820 - Critical Milk holding at improper temperatures (49).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1190 - No thermomter in refrigerator
  Provide thermometer

March 06, 2003 (Follow-up)

• 2350 ii - Plumbing connections in the dishwashing room are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 1570 - The can opener blade is dull- observed metal shavings on blade.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 0480 - Unlabeled food containers containing dry goods.
  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.

March 05, 2003 (Critical Procedures)

• 0270 - Critical Honey purchased from a local farmer being used in unlabeled bottles.
  Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
• 0760 - Critical Beef gravy 98F and white gravy 97F being reheated in steamtable. Steamtables are not capable of rapidly reheating foods to 165F within 2 hours.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0790 - Chicken thawing on counter in bakery at 47F.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken breasts stored on shelf above other foods inside reach in cooler.
  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.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Pot of cooked potatoes 104F on floor uncovered in utility room. Coffee grounds in filters next to front handsink not protected.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 3460 - Critical Medicines stored on shelf in bakery.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Remove any medicines that are not needed.
• 0160 - Critical A food employee failed to wash his or her 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. Observed the cook touch raw hamburger and several other food items with bare hands then wipe hands on wet wiping cloth which was laying on the counter instead of washing them properly.
  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.
• 0220 - Critical 2 open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container with a straw 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.
• 2350 ii - Plumbing connections in the dishwashing room are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3380 - Critical Sanitizer in wiping cloth bucket in kitchen 200ppm Chlorine.
  The proper concentration is 50-100ppm Chlorine.
• 0570 - Wiping cloths improperly stored between use. No observation of sanitizer in wiping cloth bucket at front counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2310 - Critical The handwashing facility located at the front counter is blocked, preventing access by employees for easy handwashing. The wiping cloth bucket was sitting inside the handsink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket preventing its use.
• 0480 - Unlabeled food containers containing dry goods.
  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.
• 3140 - Employee jacket hanging from dry storage shelf.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 3290 - 2 screwdrivers stored in utensil bin at front counter.
  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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: Interior of ice machine-pink buildup.
  Clean and sanitize these surfaces for food contact.
• 1570 - The can opener blade dull-observed metal shavings on blade.Broken thermometer inside dessert display case.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. Replace thermometer.
• 0820 - Critical Observed the following temperature violations: Beets on stovetop 90F, Great Northern Beans on counter 117F,Pancake Batter 59F, Green Beans & Potatoes 60F, Shell Eggs 78F, Scrapple 115F, all on counter top, Beef gravy 98F, White gravy 97F in steam table, Coffee creamers 50 in dessert display, Chipped beef gravy 78F & White gravy 104F in bakery prep unit, Shredded Cheese 51F, Baked Potatoes 58F, Green beans & Potatoes 49F all in walk in cooler, Pot of cooked potatoes in utility room 104F.
  Hold potentially hazardous food at 41F and below or 140F and above to inhibit the growth of harmful bacteria.NOTE: Gravy's in bakery prep cooling, Shell eggs were discarded, Cooked potatoes discarded.