September 10, 2009 (Routine)

• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed sliced turkey and BBQ 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.
• 2920 - Toilet room door is not provided with a self-closing door
  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.
• 3170 - Ceiling tile is hanging loose over the cooler as the support bar is bent.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 28, 2009 (Routine)

• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed BBQ 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.
• 1570 - Pizza prep cooler was observed in a state of disrepair and damaged. The wire shelving in the Hobart reach in cooler are rusty.
  Repair the pizza prep cooler and Hobart reach in cooler 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 the pizza prep cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket to the several coolers are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

February 18, 2009 (Routine)

• 2350 ii - The hot water valve on the hand sink at front counter is not working due to a leaking line.
  Repair and maintain all plumbing components and fixtures.
• 3660 - Establishment operating without a valid permit as it has expired as of 31 Dec 2008.
  Apply for a permit to operate from the health department. Application was left with manager.

November 19, 2008 (Critical Procedures)

August 25, 2008 (Routine)

• 0800 - Critical Tuna salad noted not being adequately cooled to prevent the growth of harmful bacteria. Tuna salad was made at 11:00 and by 2:00 it was 64 degrees.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Tuna salad was placed in several containers and placed in walk-in cooler with out lids. Monitor the cooling of foods to make sure they cool down in the proper time frame. Suggest placing the cans of tune in the walk-in cooler the day before making salad.
• 3170 - Several ceiling tiles were observed stained and sagging. There was a hole in the wall behind the stainless steel prep table.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 28, 2008 (Critical Procedures)

January 29, 2008 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use as the sanitizer level was to high.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. For chlorine sanitizer, level should be 50 to 100 ppm.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) tuna salad in the refrigerator, the food should have been discarded 7 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1570 - The door gasket of the walk-in freezer is damaged.
  Repair or replace the freezer door gasket in accordance with the manufacturer's specifications.
• 2190 - Water from the handwashing sink at prep area was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2350 ii - Hand sink at counter is in poor repair.
  Repair plumbing.
• 2350 ii - Plumbing connections under the 3-vat sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2890 - Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

October 04, 2007 (Critical Procedures)

• 0540 - Critical Knife used for slicing sandwiches was observed being wiped on dirty apron by employee.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0820 - Critical Tuna salad cold holding at improper temperatures of 48 degrees.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

May 14, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical The kitchen personnel drinking sodas in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may drink 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.
• 0470 A 4 - Observed raw shell eggs stored over ready-o-eat foods in the walk in cooler.
  Store raw foods in below ready-to-eat foods. to help prevent cross contamination.

January 29, 2007 (Routine)

• 0220 - Corrected During Inspection Critical A cup with a lid on it was observed on prep table where may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store their drinking containers 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.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use as the chlorine sanitize was over 200 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use chlorine sanitizer at 50 to 100 ppm .
• 0830 - Critical The ready-to-eat (RTE) commercially processed BBQ pork 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 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.
• 1570 - The door gasket of the walk in cooler is damaged.
  Repair or replace the walk in cooler door gasket in accordance with the manufacturer's specifications.
• 1770 B - Observed accumulations of deposits or other soil on the following food contact surfaces: can opener.
  Clean and sanitize these surfaces for food contact.
• 3170 - The base of back wall next to back door and base of bathroom wall is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 27, 2006 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use as the chlorine sanitizer concentration was to low.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) noodles and sliced deli meats 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 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.
• 0850 - Corrected During Inspection Critical Repeat Pizza and chicken strips for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
• 1800 - The nonfood contact surface on the side of the grill and Beverage Air cooler next to flat top has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - The ceiling tiles in kitchen area are stained and not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 29, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food 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.
• 0830 - Critical The prepared ready-to-eat (RTE) sliced deli meat, lasagna, and BBQ 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 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.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 0850 - Corrected During Inspection Critical Sliced chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1190 - Repeat There is no ambient (air/water) temperature measuring device (degrees F) located in the pizza prep cooler.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 2740 - An accumulation of grease was observed on concrete around the grease containers outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3180 - The wall next to the slicer 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 14, 2005 (Routine)

• 0690 - A box of napkins were observed stored on top of the large mixer while an employee was grinding cheese with an attachment to the mixer head.
  Protect food from miscellaneous sources of contamination.
• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the pizza prep cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - The walk-in freezer was observed in a state of disrepair and not maintaining food in a frozen state.
  Repair the freezer 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. I
• 1960 - Corrected During Inspection Pans 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.
• 2350 ii - The faucet at hand sink by the 3-vat sink is missing the hot water handle.
  Repair plumbing.
• 3180 - The floor of the walk-in freezer 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.

August 03, 2005 (Routine)

• 0220 - Corrected During Inspection Critical The food prep employees were eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat lunch 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the pizza prep cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - The walk-in cooler door was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the walk in cooler door 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 the walk in cooler door,, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Repeat There area several ceiling tiles with water stains and heat damage.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floor under the can rack 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

April 12, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use in to high of a concentration of sanitizer
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Hobart cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1800 - The nonfood contact surface of the black cart the microwave sits on has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Some of the ceiling tiles are water and smoked stained is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 11, 2005 (Routine)

• 0480 - Corrected During Inspection Unlabeled food containers.
  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.
• 1440 - Repeat The following items are intended for household uses and are not approved for use in a commercial food establishment: Kenmore freezer, Frigidaire freezer.
  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.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: pan
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 2350 ii - Repeat The hot water valve at hand sink in back is in poor repair.
  Repair plumbing.
• 3660 - Establishment operating without a valid permit for 2005.
  Apply for a permit to operate from the health department for 2005.

October 19, 2004 (Routine)

• 0580 - Repeat Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 0260 - Critical Employee observed handing raw ground beef than handled ready-to-eat sub sandwich.
  Ensure food is cross contaminated.
• 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: blade of can opener and top of weight scales.
  Clean and sanitize these surfaces for food contact.
• 1750 - Single-service items were observed reused for the storage of various food items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1440 - Repeat The following items are intended for household uses and are not approved for use in a commercial food establishment: Kenmore freezer.
  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.
• 2350 ii - Repeat Plumbing connections at prep hand sink is leaking.
  Plumbing systems and components shall be maintained in good repair.

July 19, 2004 (Routine)

• 1570 - The door gasket of the cooler is damaged. Microwave by fryer is damaged.
  Repair or replace the cooler door gasket, and microwave oven in accordance with the manufacturer's specifications.
• 1440 - Repeat The following items are intended for household uses and are not approved for use in a commercial food establishment: Kenmore and Frigidaire freezers.
  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.
• 2740 - Spilled grease was observed adjacent to the grease containers outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2350 ii - Repeat Faucet at hand sink by 3-vat sink is leaking.
  Plumbing systems and components shall be maintained in good repair.

April 22, 2004 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken salad, sliced deli meats, and BBQ 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 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.
• 0580 - Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 0220 - Critical Employee lunch plate in area 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. Corrected.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0850 - Critical Repeat Potatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their 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.
• 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: Kenmore upright freezer, and Frigidaire up right freezer.
  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.
• 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.
• 1770 B - Observed accumulations of encrusted deposits or other soil on the following food contact surfaces: ladle in Italian dressing.
  Clean and sanitize these surfaces for food contact every day.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

January 23, 2004 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli meats and tuna salad 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 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.
• 0760 - Critical The marinara sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0550 - In-use knife improperly stored between prep table and cooler..
  Corrected.
• 2350 ii - Plumbing connections at faucet on hand sink and 3-vat sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - The trim around door of walk in freezer is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2810 - Floor or floor covering in walk in cooler is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2180 - Critical The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair at hand wash sink at counter.
  Repair or replace the hand wash sink faucet to provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 0480 - Unlabeled sugar containers.
  Corrected.

October 24, 2003 (Routine)

• 0820 - Critical Marinara sauce hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Corrected
• 0830 - Critical The prepared ready-to-eat (RTE) lasagna and sausage 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 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 prepared ready-to-eat lasagna and sausage in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0850 - Critical Pizza and potato wedges for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1510 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1100 - The food contact surface of the can opener is not smooth, contains rust and can not be easily cleaned.
  Repair or replace the can opener 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 buildup of food debris.
• 3330 - Critical Working containers of cleaners are not properly labeled as to what is in the spray bottle..
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3080 - Less than 20 foot candles of light was noted in the Hobart reach in cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Replace burned out bulb.

June 12, 2003 (Follow-up)

• 0820 - Critical sauce cold holding at improper temperatures.
  corrected
• 1450 - Pizza prep box was adjusted too high to maintain temperatures at or below 41F.
  Corrected
• 2350 - Critical No cold water present at the front counter handsink
  corrected
• 1180 - The metal stem thermometer is in 10 degree increments.
  Provide a temperature measuring device that is marked and accurate within +/- 2 degrees Fahrenheit in the intended range of use.

June 03, 2003 (Routine)

• 0820 - Critical ham cold holding at improper temperatures.
  Do not overstock pans in the sandwich units. Corrected
• 0830 - Critical The prepared ready-to-eat (RTE) tuna 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 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their 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.
• 1730 - The food temperature measuring device was not usable due to lack of a battery.
  Maintain thermometer to be in a usable and accurate condition.
• 3080 - Less than 10 foot candles of light was noted in the mop room
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 1550 - The handsink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - No stoppers at the three vat sink.
  Provide stoppers 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. I
• 3180 - Floor in the mop room 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.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3270 - Flies present in the kitchen.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3045 - 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.
• 3340 1 - Container of Acetone on the three vat sink drainboard isnot properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  corrected.
• 1800 - The nonfood contact surface of the drawer in the prep area had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1800 - Gaskets on the Hobart are moldy.
  Clean gaskets.