September 03, 2008 (Follow-up)

August 25, 2008 (Routine)

• 0820 A 1 - Critical Mash Potatoes observed hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Critical Sliced tomatoes and shredded cheese observed cold holding at improper temperatures
  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.
• 2000 - Single service items were found stored on the floor of the outdoor storage shed.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2890 - Light bulb in exhaust hood not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 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.

August 22, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the Delfield 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.
• 1570 - Repeat warmer doors was observed in a state of disrepair and damaged.
  Repair the warmer doors 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 warmer doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3180 - Repeat floors in the walk-in cooler 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 25, 2006 (Routine)

• 1570 - Repeat Warmers was observed in a state of disrepair and damaged.
  Repair the Warmer 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 Warmer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level Mop Sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3220 - Mops 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.

February 03, 2006 (Routine)

• 0220 - Critical The food service employee is 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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor in walk-in freezer and refridgerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Corrected During Inspection Sanitizing bucket stored on food prep table. Ice machine is in a location where it is succeptable to contamination from 3-bay sink (relocate ice machine)
  Protect food from miscellaneous sources of contamination.
• 0790 - Corrected During Inspection Improper methods used to thaw pot pie base.
  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
• 1570 - Hot holding unit in front serving area was observed in a state of disrepair and damaged. The seal on the door needs to be replaced. Condenser plate is missing from hot holding unit.
  Repair the units 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 units, 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: pans/cookie sheets.
  Replace cookie sheets.
• 2350 - Critical Leaking faucet on 3 compartment sink.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 2810 - Floor or floor covering in dishwashing area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3180 - Building 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.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3290 - Corrected During Inspection Radio and tools noted to be stored in such a way that it is contaminating food prep table.
  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.

November 18, 2004 (Routine)

• 2350 ii - Critical Spray nozzel at 3 comp sink in poor repair.
  Repair plumbing.
• 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.
• 1960 - dishes 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.
• 3050 - No waste receptacle provided at handwashing lavatories in kitchen hand sink.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

January 05, 2004 (Routine)

• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination Corrected at time of inspection.
• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents Corrected at time of inspection.
• 1780 - Critical Food contact surfaces of the ovens used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of ovensno less than every 24 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the walk-in exhaust fan,walls, floors and ceiling and hand sink and walls at hand sink 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. Hand sink area corrected at time of inspection.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the 3 comp sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2260 - Critical Observed a hose attached to a faucet fixture. 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.
• 1320 - There was no temperature measuring device located in the pot pie unit.
  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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: walk-in shelving and coffee/tea water exit area.
  Clean and sanitize these surfaces for food contact.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 2350 ii - Critical Plumbing connections at the mop sink are leaking.
  Plumbing systems and components shall be maintained in good repair.