July 17, 2009 (Routine)

• 0390 - Critical The ice used for drinks being used to store personal drinks.
  Ensure ice is made from drinking water is used only for that purpose.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food preparation table surface and cutting board.
  Clean and sanitize these surfaces for continuous food contact and to prevent cross contamination.

April 16, 2009 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

January 22, 2009 (Routine)

• 0820 A 1 - Critical Meat/spaghetti sauce hot holding at improper temperature of 132 degrees Fahrenheit.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 2310 B - The handwash station in the pizza make station was being used to clean pizza slicer (wheel).
  The handwash facility identified above is to be used for washing hands only and not for cleaning utensils and/or equipment.

October 23, 2008 (Routine)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0610 - Large stock pot of spaghetti sauce stored/staged on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - The nonfood contact surfaces of the shelves located above the make tables had accumulations of dust and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floor area beneath the shelves in the walk-in refrigerator had moderate amounts of accumulated food bits, debris and residue.
  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.
• 3490 - Personal toothbrush of one of the food handlers stored on shelf above main make unit/food preparation counter near foods, food service items and equipment.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

July 22, 2008 (Routine)

April 18, 2008 (Routine)

• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Repeat Employees observed handling ready-to-eat/serve sub sandwiches 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.

January 09, 2008 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in an activity which may have contaminated his/her hands e.g. drinking from open container with hand in close proximity to nose and mouth.
  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 Food handler was drinking from an uncovered container in the food preparation area (directly above the cutting board).
  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.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Employee observed handling ready-to-eat sandwich with 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - Repeat There was no temperature measuring device located in the reach-in 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the main 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

October 10, 2007 (Routine)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on shelves above food preparation tables and in the bottoms of reach-in freezers.
  Clean as you go to prevent further accumulations and to meet the requirement of equipment being clean to sight and touch.
• 3180 - Corrected During Inspection Repeat Food debris on floor beneath grills, ovens and food preparation tables.
  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. Clean to prevent further accumulations and to eliminate pests attractants.

July 11, 2007 (Routine)

• 1320 - Repeat There were no temperature measuring devices located in the reach-in freezers
  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.
• 3180 - Sauce and food spatters/residue on wall located above the three compartment sink.
  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.

April 11, 2007 (Routine)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1320 - Repeat There were no temperature measuring devices located in the true 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.

January 11, 2007 (Routine)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Prepared garden salads stacked with the bottoms of plates touching contents (vegetables) on other plates.
  Store food in packages, covered containers, or wrappings. Place barriers or partitions between stacked items to prevent contamination.
• 1320 - Repeat Two reach-in freezers had no thermometers.
  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.

October 13, 2006 (Routine)

• 0220 - Critical Food handler 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.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Food handlers preparing (cold) sub sandwiches and other ready to eat foods with 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.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Large cooked pizza stored uncovered on lower shelf of food preparation table.
  Store/stage food in packages, covered containers, or wrappings to prevent contamination via insects and other potential sources of contamination.

July 14, 2006 (Routine)

• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Worker dredging cup through ice to fill cups for customers.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0830 - Critical Chopped vegetables and mushrooms in reach-in display box with no date of prep. labels.
  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.
• 1320 - Repeat There were no temperature measuring devices located in the freezers.
  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 C - Corrected During Inspection Repeat Observed accumulations of food residue and dried vegetable matter in preparation table drawer.
  Clean to eliminate pests attractants and to meet the requirement of equipment being clean to sight and touch.

April 25, 2006 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. Open boxes of bread stored beneath the grill.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Cover the bread or place in container with lid.
• 1320 - Repeat Thermometers not provided for all cooling/freezer units
  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 A - Critical The following utensils were observed soiled to sight and touch: Stored plates
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The catch tray beneath the meat slicer.
  Clean to eliminate pests attractants (e.g. roaches)
• 3030 - Corrected During Inspection No disposable towels provided for 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 - A sign or poster that notifies food employees to wash their hands is not provided at any of the 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.

March 03, 2006 (Pre-Opening)

• 1320 - There were no temperature measuring devices located in some reach-in cooling and or freezing units.
  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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of equipment had construction dust and residue.
  Advised to dust, clean and sanitize all equipment prior to actual business day.
• 3180 - Dirt smudges, dust and residue on walls in various areas of the facility due to construction.
  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.