September 25, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Potentially hazardous food contents of the walk-in cooler were 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. Food was voluntarily discarded during the inspection. Refrigeration expert arrived during the inspection and corrected the walk-in cooler during the inspection.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pizza sauce, tomato sauce, cooked vegetables 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. 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 - The temperature measuring device in the 2-door cooler was not properly located in the coldest part of the unit.
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
• 1580 - The cutting board(s) along the preparation 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.
• 2310 B - Corrected During Inspection The handwash station at the diswash area is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only

September 26, 2008 (Routine)

• 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) pizza sauce, spaghetti sauce, ham, cheese 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. 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 - There was no temperature measuring device located in the coolers.
  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.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 95F.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

October 03, 2007 (Follow-up)

July 26, 2007 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Salad Dressing cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Do not use the dressing cooler for storage of potentially hazardous foods until the cooler can be repaired to maintain 41F or below.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - Corrected During Inspection The handwash station near the pizza preparation table is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2580 - A condensate drain line servicing the dressing cooler was emptying liquid waste directly onto the floor of the food preparation area.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 3030 - No disposable towels were provided at the hand washing lavatory in the food preparation 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
• 3140 - Corrected During Inspection Open beverage container was observed on the shelf next to the grill.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination

January 16, 2007 (Follow-up)

December 20, 2006 (Complaint)

November 15, 2006 (Routine)

• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Dispensing dry products with disposable cup.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. provide scoops with handles to dispense dry products.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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. Correct immediately.
• 1320 - There was no temperature measuring device located in the front 2 dr. pepsi cooler, back pizza make table.
  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.

September 26, 2006 (Pre-Opening)