March 05, 2009 (Routine)

• 0070 - Corrected During Inspection Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1720 - Corrected During Inspection A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3180 - Ceiling vents 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.
• 3340 - Corrected During Inspection Critical Containers of lubricating oil are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 22, 2008 (Routine)

December 06, 2007 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) lazagne 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 - The door gasket of the walk in cooler is (missing, damaged).
  Repair or replace the cooler door gasket in accordance with the manufacturer's specifications.
• 1650 - 3-vat sink is not set up for use
  3 vat sink must be available at all times food is being prepared.
• 2310 - Critical Handsink near 3-vat sink is broken.
  Repair hand sink to be avialble for handwashing

February 05, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Pepperoni left uncovered in the walk in cooler.
  Keep food covered in storage to protect from cross-contamination.
• 0830 - Corrected During Inspection Critical Repeat Food, ready to eat (RTE) in walk in cooler is not properly dated for disposition.
  RTE, potentially hazardous foods shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is seven (7) calendar days or less from the day the food is prepared (held at 41 degrees F or less).
• 1780 - Corrected During Inspection Critical (2) Can opener blade has encrusted food particles on it.
  (2) Clean equipment food contact surfaces at any time during the operation when contamination may have occurred.
• 1780 - Critical (1) Ice machine noted in need of cleaning.
  (1) Clean equipment food contact surfaces at any time during the operation when contamination may have occurred., or every 24 hours for equipment holding an internal temperature of 41 degrees F or less.
• 2260 - Critical Spray arm in 3-vat sink does not provide an air gap.
  Repair spray arm to provide an air gap.
• 2660 - Trash can in women's rest-rooms is not covered.
  Provide trash can with a lid in all women's rest-rooms.
• 3045 - Repeat There are no handwashing signs at any of the handsinks within the establishment.
  Provide signs instructing employees to wash their hands at all handwashing lavatories used by employees.
• 3200 - Air filter on ice machine needs to be replaced.
  Replace air filter on ice machine.

April 11, 2006 (Routine)

• 0060 - Critical Repeat No CFM
  A CFM must allways be present when preparing and serving food to the public
• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0830 - Critical The prepared ready-to-eat (RTE) lasagna 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 - 3--vat-sink handle was observed in a state of disrepair and damaged.
  Repair the sink 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 sink, 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:soda gun holster.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 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.
• 3170 - floor tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall tile iby back door/side entrance to kitchen is not in good repair.
  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.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

June 02, 2005 (Follow-up)

May 24, 2005 (Follow-up)

• 0060 - Critical Repeat No certified food manager in the establishment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0220 - Critical Repeat The food preparation personnel is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container 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.
• 0380 - Critical Repeat Dented food cans observed in the dry storage area.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0610 - Repeat Food stored on the WIF floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0640 - Ceiling tile missing above food preparation area.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 2620 - Repeat There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 2790 - Repeat The indoor ceiling material located at food preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2810 - Repeat Ceiling leaking in back area.
  Repair or replace ceiling leak.
• 3170 - Repeat Counter top not in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 10, 2005 (Routine)

• 0060 - Critical No certified food manager in the establishment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0220 - Critical The food preparation personnel is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container 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.
• 0380 - Critical Dented food cans observed in the dry storage area.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0560 - Linens in contact with food in the WIC.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0610 - Food stored on the WIF floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - WIC door frame and floor were was observed in a condition that prevents necessary maintenance and easy cleaning. Cabinet door missing.
  Repair the WIC and the cabinet 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - WIC door frame and floor were observed in a state of disrepair and damaged.
  Repair the WIC 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2620 - Repeat There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 2790 - The indoor ceiling material located at food preparation area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2810 - Ceiling leaking in back area.
  Repair or replace ceiling leak.
• 3030 - No disposable towels were provided a the hand washing lavatory in the front area.
  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
• 3170 - Repeat Counter top not in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls of the food preparation 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.
• 3660 - Expired permit posted
  Renew permit,

October 26, 2004 (Routine)

• 2620 - There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3170 - ceiling tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.

August 03, 2004 (Routine)

• 0820 - Critical Meat balls at 110F hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0070 - No designated person in charge with training in food handling and restaurant sanitation
  Please have one trained person in charge at all time.
• 1570 - Hood system drip tray missing was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the drip tray 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 drip tray, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3045 - Repeat 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.
• 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.
• 3040 - No paper towels at hand sinks
  provide paper towels at hand sinks
• 2350 - Critical Spray handle missing from spray arm at dishwashing sink.
  Replace spray handle
• 3180 - Rough wall in kitchen catching dust and 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.
• 2990 - Living/sleeping quarters provided for infant in kitchen area used for conducting food establishment operations.
  Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dishwasher.
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
  Clean and sanitize these surfaces for food contact.
• 3170 - Filter missing from hood system and system is not maintained in good repair. Kitchen wall has rough surface.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Resurface kitchen wall to make it smooth and easily cleanable.

April 21, 2004 (Routine)

• 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 1570 - cooler was observed in a state of disrepair and damaged.
  Repair the 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: mircowave door
  Maintain nonfood-contact surfaces of equipment clean.

January 23, 2004 (Routine)

• 3170 - Repeat wall in hallway ceiling tile in hallway and lightcover is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:oven hood
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - floor dirty under equipment 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.
• 2260 - Critical Repeat no back flow preventer on mop sink
  need back flow preventer on mop sink

May 30, 2003 (Routine)

• 3170 - Repeat hallway ceiling and wall is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2260 - Critical no backflow preventer on mop sink
  need backflow preventer on mop sink
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:grill filter and stove in kitchen
  Maintain nonfood-contact surfaces of equipment clean.

February 10, 2003 (Routine)

• 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.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: at oven and ice machine
  Maintain nonfood-contact surfaces of equipment clean.
• 0830 - 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.
• 3170 - ceiling tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.