September 21, 2009 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener (corrected), 2. stained cutting boards at sandwich prep unit.
  Clean and sanitize these surfaces for food contact.
• 1960 - Stainless steel food containers 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.
• 1060 - The nonfood contact surface of the cloth towels used under cutting boards is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The door to the walk in cooler was observed in a state of disrepair and damaged.
  Repair the equipment 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 - The door gaskets to the walk in coolers are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. interior of reach in freezer next to dry storage rack, 2. hood filters over fryers and griddle, 3. exterior of griddle and fryers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - The following physical structures noted in need of cleaning: 1. air vents and ceiling in back storage/food prep areas, 2. floors under fryer and griddle, 3. floors in mop sink area.
  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.
• 3170 - Broken floor tiles in front of walk in freezer are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3080 - Less than 10 foot candles of light was noted in the walk in freezer - 0-2 foot candles measured.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3080 - Less than 50 foot candles of light was noted throughout the kitchen/food prep areas - 20 foot candles measured.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3100 - Corrected During Inspection Coats and sweaters stored on dry storage shelf with food items.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions

March 19, 2009 (Critical Procedures)

August 07, 2008 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep tables.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures: 1. roast beef in front sandwich prep unit at 43F IT, 2. pasta salad in front sandwich prep unit at 43F IT, 3. potato salad in front sandwich prep unit at 44F IT, 4. cooked pasta on prep table at 72F IT (placed in ice), 5. sliced melon in produce walk in cooler at 44F IT, 6. butter in produce walk in cooler at 46F IT, 7. sliced tomatoes in produce walk in cooler at 45F IT, 8. tuna salad in walk in cooler at 49F IT, 9. pasta salad in walk in cooler at 50F IT, 10. crabcake in walk in cooler at 50F IT, 11. mozzarella cheese in walk in cooler at 49F IT, 12. cooked potato in walk in cooler at 51F IT. (All potentially hazardous foods have been removed from the walk in cooler. Foods cooked today have been placed into the walk in freezer and foods that have been held in the walk in cooler since yesterday have been discarded).
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1060 - The nonfood contact surface of the linen cloth used under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine and a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - The following equipment was observed in a state of disrepair and damaged: 1. walk in cooler and produce walk in cooler are not capable of holding foods at the proper temperature, 2. door to the walk in cooler is unable to shut properly, 3. sink stoppers are the 3-compartment sink are not properly working - wiping cloths were used to seal the sinks.
  Repair the equipment 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 - Repeat The door gaskets of the produce walk in cooler, walk in cooler, and walk in freezer are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener in storage, 2. several tongs in storage. (PIC sent this items to the dishwashing area to be cleaned and sanitized)
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. upright fan in food prep area, 2. hood system over griddle and fryer side.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3170 - Repeat The following physical structures are not maintained in good repair: 1. broken floor tiles around the door of the walk in freezer, 2. wall around handsink across from the fryers in disrepair, 3. large hole in the wall behind chip rack in front service area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Both handwashing facilities in the kitchen are unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3270 - Critical Several small flies observed near the handsink in the dishwashing area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3330 - Corrected During Inspection Critical Repeat Working containers of sanitizer are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

February 28, 2008 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking container stored on top of dishwashing machine in a manner that may contaminate food, food contact surfaces or utensils. (discarded)
  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.
• 3330 - Corrected During Inspection Critical Working containers of cleaning products are not properly labeled. (discarded)
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

August 10, 2007 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before donning gloves.
  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.
• 0820 - Corrected During Inspection Critical The following foods in the produce walk in cooler are cold holding at improper temperatures: 1. cream cheese at 43F IT and 45F IT, 2. sliced cantaloupe at 42F IT.
  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.
• 1570 - Walk in freezer door was observed in a state of disrepair and damaged.
  Repair the equipment 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 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - The door gaskets of the produce walk in cooler and the walk in freezer are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. several food containers in storage, 2. top of mixer.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. cabinet under hot holding unit (corrected), 2. exterior and gaskets of sandwich prep unit, 3. exterior and interior of Glenco Reach in cooler, 4. exterior of bulk food containers, 5. exterior of cooking equipment, such as fryers, griddle, and stovetop.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3170 - The following physical structures are not maintained in good repair: 1. missing/broken floor tiles around walk in freezer, 2. wall and seal around handsink next to dry storage area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures noted in need of cleaning: 1. floors under and around dishwashing machine and cooking equipment, 2. walls around air vents.
  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.
• 3380 - Corrected During Inspection Critical Sanitizer concentration in the spray bottle too strong - 400 ppm chlorine.
  Ensure that the chlorine sanitizer concentration is at a level between 50-100 ppm.

May 02, 2007 (Other)

February 07, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw bacon stored over chili in the walk in cooler.
  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.
• 1700 - Critical Chlorine sanitizing solution used in the dishwashing machine was not at an acceptable concentration - 0 ppm. (3-compartment sink set up)
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
• 1890 - Corrected During Inspection Critical Observed employee wash equipment and put away on storage rack without sanitizing equipment.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3340 - Corrected During Inspection Critical Cleaning products and WD-40 stored over gloves and wiping cloths.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 17, 2006 (Routine)

• 1060 - The nonfood contact surface of the unsealed wooden shelf in mop sink area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The door gaskets of both walk in coolers and walk in freezer are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Unused or non-functioning equipment not removed from the premises. PIC advised that equipment will be removed on 8/22/2006.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Corrected During Inspection Several cracked and melted plastic containers were observed in a condition that prevents necessary maintenance and easy cleaning. (discarded)
  Repair the equipment 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.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2810 - Acoustical ceiling tile in mop sink area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3080 - Less than 10 foot candles of light was noted in the dry storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - The following physical structures are not maintained in good repair: 1. floor/wall junctures beside 3-compartment sink not sealed, 2. floor in disrepair in all walk in coolers and walk in freezer, 3. floor in front of walk in freezer.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 16, 2006 (Other)

• 3660 - Establishment operating without a valid permit. Facility changed ownership on 8/1/2006.
  Cease all food service operations until you receive a permit to operate from the health department.
• 3670 - An application was not submitted 30 days prior to the date planned for opening
  Submit application prior to opening for business