July 02, 2009 (Routine)

Violations:

• 0820 A 2 - Critical Foods in the kitchen make-up/deli cooler are cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 3380 - Critical Chlorine sanitizer in working wiping bucket barely registered and is extremely weak. Bleach was purchased to mix adequate solution.
  Required to be at least 50 ppm. Procedures discussed and informational flyer provided.

Comments:
Additional food temperatures: sliced tomatoes 48, ham 49, turkey 48, salami 47, breaded chicken 31

March 27, 2009 (Routine)

Violation: 1570 - Thermometer in bottom of salad refrigerator reads 46 degrees, but suspect the thermometer is inaccurate rather than a problem with the unit since food temps therein are all within tolerance.
Replace thermometer/monitor unit for proper operation.
Comments:
Of items in make-up cooler, only ham was above 41 degrees. Keep top of unit closed whenever possible.
Employee health policy in effect.

October 31, 2008 (Routine)

Violations:

• 0820 A 1 - Corrected During Inspection Critical Observed cooked onions on the cookline tested at 111 degree F as well as the meat sauce in the cookline steamer tested at 124 degree F; hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 1570 - The door gasket to the kitchen reach-in cooler was observed torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3140 - Locker or other suitable facilities are not located to protect canned and paper products from contamination; observed employee outer jackets stored on the shelving over the canned and paper products.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination

Comments:
Note: An Employee Health policy was discussed with the operator.

July 25, 2008 (Routine)

Violations:

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 2000 - Repeat Observed single service items (cups) stored directly on the floor in the side canned/paper storage area.
  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.

Comments:
Note: An Employee Health policy was discussed with the operator.

December 06, 2007 (Routine)

Violations:

• 2000 - Single service items were found stored on the floor.
  Store off floor.
• 2310 - Critical The hand-sink was blocked by a chemical bucket.
  Keep accessible at all times.
• 2810 - Hole in store room ceiling. Wall damaged at the dish machine.
  Repair hole and wall area.
• 3030 - No disposable towels were provided at the dish-room hand-sink.
  Must provide paper towels at all hand-sinks at all times.

August 02, 2007 (Pre-Opening)

Comments:
Correct some violations noted, permit to be issued.

July 23, 2007 (Pre-Opening)

Comments:
Correct violations noted during pre-opening inspection.