June 24, 2009 (Critical Procedures)

March 19, 2009 (Routine)

November 25, 2008 (Routine)

• 1800 - The nonfood contact surface of the inside of the small deli refrigerator 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.
• 3080 - Less than 20 foot candles of light was noted in the dishmachine area (several tube lights burned out)
  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
• 3180 - Tube light cover shields in the back prep area 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.

March 24, 2008 (Critical Procedures)

November 27, 2007 (Routine)

• 1570 - The upright freezer door handle was observed in a state of disrepair and damaged.
  Repair the handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the upright freezer door shelving 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 - Bottom wall area and cove molding at the area behind the dishmachine is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 15, 2007 (Critical Procedures)

November 29, 2006 (Routine)

• 0820 - Corrected During Inspection Critical Repeat Sausage and potatoes were hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - The door gasket of Ree's refrigerator is, damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of chili.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and line pans.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Clean flatware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Corrected During Inspection Clean flatware were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Walls in food prep area 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.
• 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment. (Slicer and line pans.)
  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.

September 21, 2006 (Critical Procedures)

• 0760 - Corrected During Inspection Critical Soups were observed being reheated on the serving line.
  Discontinue heating foods on serving line. Reheat foods by proper methods and then place foods on serving line.
• 0820 - Corrected During Inspection Critical Soups hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.

April 28, 2006 (Routine)

• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Coffee pots and toaster.
  Clean and sanitize these surfaces for food contact.

November 14, 2005 (Routine)

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE)FOOD 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.
• 1570 - Corrected During Inspection The lighting is blown out in the victory refrigerator and exhaust hood .
  Repair or replace the lighting inthis equipment in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch:dishwasher, ice machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the refrigerator door gaskets, and Golden Chef and Victory lowboys have 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.

May 09, 2005 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. Ice scoop was on a tray along side of the ice machine. It is safer (more sanitary) to keep the ice scoop in the ice with the handle in the upright position.
  Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1150 - The nonfood contact surface of the plastic milk crates is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Several refrigerator and freezer door handles are either broken or missing. was observed in a state of disrepair and damaged. Also, there is a crack in the plastic liner of the ice machine (above the ice level) that needs repair.
  Repair the handles and repair the crack 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 handles, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the inside top (below the door hindge) of the ice machine, the dried water chemicals forming on the top of the ice machine, the lower shelf under the iced tea station have 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.
• 3260 - Employees are not using the coat hooks provided. Aprons are being hung on shelving containing food stuffs in the kitchen.
  Employees should hang their aprons on hooks or purchase a coat rack.
• 3290 - Mops, brooms, dust pans, etc. are nor being hung on the hooks provided.
  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.

February 04, 2005 (Routine)