August 03, 2009 (Routine)

January 08, 2009 (Critical Procedures)

• 2-103.11(D) - Insufficient handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(E) - Food employees are not verify proper temperature on arrival from source vendor
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
• 2-103.11(K) - Employees are not always using suitable utensils such as single use gloves with ready-to-eat food to prevent cross-contamination.
  The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: cake flavorings/honey/toppings
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall monitoring the concentration of the sanitizing solution using a chloring test kit
• 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: cutting blade.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: tables
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(C) - Corrected During Inspection Critical Knives and rolling pins not sanitized at four hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 5-205.11(A) - The handwashing facility is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-303.11(B) - Observed that inadequate lighting was provided in the consumer reach-in refrigerators
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.12(A) - Observed that the floors and walls are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
• 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.
• 7-208.11(B) - Corrected During Inspection Critical First Aid Supplies are not being stored in a kit or container.
  Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.