October 06, 2009 (Follow-up)

October 01, 2009 (Follow-up)

August 25, 2009 (Follow-up)

• 0820 A 2 - Critical Food in the pizza prep unit cold holding at improper temperatures.
  Adjust/repair/replace the unit to cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50-100ppm).

August 13, 2009 (Routine)

• 0820 A 2 - Critical Food in the pizza prep unit cold holding at improper temperatures.
  Adjust/repair/replace the unit to cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared and commercially processed ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date or date prepared 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.
• 1320 - There was no working temperature measuring device located in the walk-in cooler.
  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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50-100ppm).
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  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
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

August 25, 2008 (Follow-up)

• 0160 - Critical Repeat 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.
  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 The kitchen staff observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

August 13, 2008 (Follow-up)

• 0160 - Corrected During Inspection Critical Repeat No hand washing by employees observed during inspection.
  Instruct employees in proper hand washing procedure.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical Repeat No date marking observed on sliced deli meats and sliced tomato in cooler units.
  Date mark all ready to eat or potentially hazardous food with name and "consume by" label (one label on plastic wrapper over all of platter will suffice).
• 1510 - Repeat No food thermometer(s) observed.
  Obtain food measuring device(s) for determining proper cooking & holding temperatures for food.
• 1530 - Repeat No sanitizer test kit available.
  Obtain Chlorine sanitizer test kit .
• 1770 A - Critical Repeat Meat slicer observed to be soiled with food.
  Clean all food contact surfaces, nonfood contact surfaces and utensils thoroughly prior to food preparation and processiing.
• 1890 - Critical The food-contact surfaces of the equipment /Utensils were not observed sanitized: 3 - Compartment Sink improperly setup.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2810 - Repeat Ceiling tiles missing over food prep area.
  Replace missing ceiling tiles to provider barrier from potential dust & pest contamination in ceiling.
• 3180 - Repeat Food establishment in need of cleaning overall, particularly around cooling apparatus on ceiling of walk-in cooler, as well as plastic liner underneath grill.
  Clean ceiling of walk-in cooler; clean up food debris on plastic liner underneath grill (suggested replacing with solid impervious surface); as well as overall general cleaning.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

August 04, 2008 (Routine)

• 0160 - Corrected During Inspection Critical No hand washing by employees observed during inspection.
  Instruct employees in proper hand washing procedure.
• 0470 - Corrected During Inspection Critical Raw meat, coleslaw, & sliced onions observed uncovered in walk-in cooler.
  Cover all food completely when place into storage.
• 0470 A 4 - Raw meat observed stored over RTE food (coleslaw) in walk-in cooler.
  Remove raw meat to a location so that it is not over a RTE food.
• 0610 - Sliced, wrapped meat observed on floor of walk-in cooler.
  Arrange & stack food on shelves so that spillage onto floor does not take place.
• 0830 - Critical No date marking observed on platter of wrapped food (lasagna) in cooler in prep area.
  Date mark all ready to eat or potentially hazardous food with name and "consume by" label (one label on plastic wrapper over all of platter will suffice).
• 1320 - Observed freezers, coolers (not walk-in), prep appliances without temperature measuring devices.
  Obtain temperature measuring devices for freezers and other cold storage appliances & equipment.
• 1510 - No food thermometer(s) observed.
  Obtain food measuring device(s) for determining proper cooking & holding temperatures for food.
• 1530 - No sanitizer test kit available.
  Obtain sanitizer test kit .
• 1770 A - Critical Mixing bowl, electric food slicer, knives, peeler, & area around grill observed to be soiled with food.
  Clean all food contact surfaces, nonfood contact surfaces and utensils thoroughly prior to food preparation and processiing.
• 2810 - Ceiling tiles missing over food prep area.
  Replace missing ceiling tiles to provider barrier from potential dust & pest contamination in ceiling.
• 3020 - No handwashing cleanser available at hand sink.
  Obtain handwashing cleanser for hand washing sink, and make available for employees to wash hands at handwashing sink.
• 3030 - There are no towels at the handwashing sink.
  Provide towels at the handwashing sink so that employees can dry hands following hand washing.
• 3180 - Food establishment in need of cleaning overall, particularly around cooling apparatus on ceiling of walk-in cooler, as well as plastic liner underneath grill.
  Clean ceiling of walk-in cooler; clean up food debris on plastic liner underneath grill (suggested replacing with solid impervious surface); as well as overall general cleaning.
• 3220 - Corrected During Inspection Mop left to dry under drip of AC drain.
  Place mop in locaton where it can dry thoroughly.

August 21, 2007 (Routine)