August 03, 2009 (Follow-up)

• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: Observed soiled wipe cloths on work surfaces. Observed that no sanitizer solution in buckets was in use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Observed bags of flour or other ingredients sitting directly on the floor.
  Store all items at least 6" off the floor to prevent contamination and to enable access to the floor for cleaning.
• 4-501.11(A) - Repeat The large ice machine, the reach in cooler across from the chest freezer and the sandwich maker unit are not functional.
  Repair these items before using and if not repaired or needed remove them from the establishment.
• 4-501.11(B) - Repeat Observed rusted shelves in the true reach in refrigerator.
  Replace damaged shelves to enable effective cleaning.
• 4-602.13 - Repeat Non food contact surfaces of equipment and the establishment like the chest freezer door are soiled with hand soil. This is an indication of inadequate hand washing and infrequent cleaning.
  Clean the soiled surfaces and enforce an effective hand washing routine for you and your staff to prevent soiling surfaces and food.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Non commercial rice cooker and coffee grinder.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. This includes unused items in cardboard boxes, Tools which appear unrelated to use of the establishment, sheet metal duct work, Childrens toys etc. There is a general lack of order of storage of items making it difficult to impossible to clean the kitchen as needed..
  Remove every unnecessary item, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 7-202.12(C) - Corrected During Inspection Critical Repeat Pesticides are being applied by person/s other than a certified applicator. Contact roach control products found in two locations of the kitchen.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

July 30, 2009 (Routine)

• 3-302.11(A)(2) - Critical Observed frozen chicken stored over french fried potatoes and onion rings in the chest freezer. Fresh raw beef was observed stored over cabbage and other items in the reach in refrigerator.
  Store raw meats and poultry in such a manner that it can not contaminate foods stored under the raw item.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: Observed soiled wipe cloths on work surfaces. Observed that no sanitizer solution in buckets was in use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Observed bags of flour or other ingredients sitting directly on the floor.
  Store all items at least 6" off the floor to prevent contamination and to enable access to the floor for cleaning.
• 3-501.16(A)(2)(a) - Critical Foods stored in the glass front refrigerator and the sandwich prep units were found to be at temperatures above the required 41 F. If these items have been subjected to temperatures above 41 F for more than 4hours they should be discarded. Otherwise, they may be moved to other units which can maintain the safe temperature and the malfunctioning units should be repaired before they are returned to use.
  Remove all food from the non functioning units and if exposed to temperatures greater that 41 F for more than 4 hours they should be discarded.
• 4-501.11(A) - The large ice machine, the reach in cooler across from the chest freezer and the sandwich maker unit are not functional.
  Repair these items before using and if not repaired or needed remove them from the establishment.
• 4-501.11(B) - Observed rusted shelves in the true reach in refrigerator.
  Replace damaged shelves to enable effective cleaning.
• 4-502.11(A) - Corrected During Inspection Repeat Observed severely worn hot mitts with insulation exposed.
  Discard the hot mitts as they cannot be cleaned.
• 4-601.11(A) - Critical Repeat Observed food contact surfaces of tables, shelving and food containers are soiled.
  Clean all food contact surfaces after use and any that are in active use must be cleaned and sanitized at least every 4 hours.
• 4-602.13 - Repeat Non food contact surfaces of equipment and the establishment like the chest freezer door are soiled with hand soil. This is an indication of inadequate hand washing and infrequent cleaning.
  Clean the soiled surfaces and enforce an effective hand washing routine for you and your staff to prevent soiling surfaces and food.
• 4-603.14(A)-(B) - Observed improper use of the three vat sink for washing ware. Items were being hand washed without hot soapy water in wash sink and there was no sanitizer solution in the third sink and infact it was filled with cut mushrooms, which may not be present while ware washing is being done.
  Remove the food from the sink. Remove everything from the three vat sink and decide its next use. Then, wash and sanitized the entire sink and use for ware washing ONLY, OR use sanitizer sink for food preparation ONLY. Before changing the use from one task to the other, again wash and sanitize the entire sink before resuming use.
• 4-903.11(B) - Repeat Observed single service items inadequately protected from possible contamination.
  Invert, cover or wrap these items to prevent soiling.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Non commercial rice cooker and coffee grinder.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. This includes unused items in cardboard boxes, Tools which appear unrelated to use of the establishment, sheet metal duct work, Childrens toys etc. There is a general lack of order of storage of items making it difficult to impossible to clean the kitchen as needed..
  Remove every unnecessary item, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 7-201.11(B) - Critical Obsserved contact roach control products on shelf with food related items under the slicer table and a contact roach control applicator in a cardboard box with other items related to kitchen used.
  Remove the roach control items and remove or wash and sanitize items stored in the box. Do not store any items in used cardboard boxes to reduce attraction and harborage to insects.
• 7-202.12(C) - Corrected During Inspection Critical Repeat Pesticides are being applied by person/s other than a certified applicator. Contact roach control products found in two locations of the kitchen.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

February 05, 2009 (Routine)

• 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken in chest freezer over or adjacent to bagles.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Critical Observed uncovered foods in refrigeration equipment.
  Make sure all foods that are not in actual preparation are covered to prevent soiling.
• 3-302.12 - Repeat Observed unlabeled containers for liquid or powder storage.
  Label containers of substances which are difficult to identify.
• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Observed wet wipe cloths on food preparation counters.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(1) - Critical Repeat Observed beef steak and onions cooked over four hours ago per manager that was at 89-91 F
  Potentially hazardous foods that have been store for more than 4 hours at unsatisfactory temperatures 135 F or higher or 41 F or less in this case) should be discarded.
• 4-101.19 - Observed use of soiled wicker basket for bread storage.
  Clean wicker may be used for storage of dry food if it is covered to prevent soiling. Once soiled the wicker items should be discarded if they can not be effectively cleaned.
• 4-501.11(B) - Observed shelving that is rusted or otherwise difficult to clean and in some cases not adequately supported. Door gasket on refrigerator is damaged.
  Replace damaged shelving and properly install shelving.
• 4-502.11(A) - Corrected During Inspection The scoop in the ice machine is broken and has no handle. Hot mitts are damaged with holes and exposed insulation.
  Discard any broken utensils and equipment and if replaced do it with approved items.
• 4-502.13(A) - Manufacturer containers and single service items were observed reused or saved for reuse for the storage of foods and other items.
  Manufacturer containers and single service items may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Critical Observed food contact and preparation areas that are soiled and in some cases have hot been regularly cleaned due to presence of the unnecessary items.
  Make these areas easily accessible for frequent cleaning at least every 4 hours if in continuous use.
• 4-602.13 - Observed non food contact surfaces in need of a general cleaning.
  Clean non food contact surfaces as needed.
• 4-903.11(B) - Observed unprotected single service food containers and other items. items are not stored in a manner that effectively protects such items.
  Organize and protect single service items by inverting on clean surfaces and wrapping where necessary.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Toaster oven and home use food processor.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-501.114(A) - Repeat Observed that establishment contains numerous unnecessary items including childrens' toys, tools, personal care items Kitchen aid mixer with top cover off. There is a lack of organization in the kitchen and the presence of the unnecessary items makes it difficult to impossible to effectively clean the kitchen and to sanitize food contact surfaces. There is a refrigerator and and ice machine that are not working.
  Remove ALL items that are not necessary to the actual operation of this food establishment. Repair or remove the non working equipment.
• 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. Two containers of Raid insecticide are present in the establishment
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. Remove the pesticides and refrain from any pest control activity by the manager. Refer all insect control issues to a licensed pest control operator for evaluation and treatment.
• 7-209.11 - Observed personal care items in food prep area and ware washing areas such as skin creams, tooth brushes tooth paste tubes,
  Remove all personal care items and keep in a suitable location where they may be accessed and used away from the food preparation areas.

July 28, 2008 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employee using improper handwashing procedures. Less than 20 seconds.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food, chicken, stored over ready-to-eat food, french fries, in the top load freezer. Also, chicken over deli meats in a reach-in refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.12 - Corrected During Inspection Unlabeled food container with the following food item that is not easily identified by appearance: flour
  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 (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item was found hot holding at improper temperature using a calibrated food temperature measuring device: cooked steak and mushrooms in a pan next to the stove are 97F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Reheated to 165F.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: all shelves in the kitchen.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(A) - Corrected During Inspection Pizza paddle was found stored on the floor.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 43.1-1-5(f) - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: home-use Oster toaster oven.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-303.11(B) - Repeat Observed that inadequate lighting was provided in a reach-in refrigerator and reach-in freezer. Bulbs out.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.11 - Observed that the floor and wall in the kitchen are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Unused ice machine and a reach-in unit.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the floor and wall in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The bottles of home-use Raid insecticide are not being used in accordance with law or the manufacturer's use directions.
  Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.Use an insecticide approved for a commercial food establishment.

April 01, 2008 (Critical Procedures)

• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash her hands before putting on gloves and engaging in food preparation.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over french fries in the top-load freezer, and hot dogs over bread in the reach-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).

December 13, 2007 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his hands before putting on gloves and engaging in food preparation.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking container, cup of water, stored in a manner that may contaminate food and food contact surfaces. On a shelf above a food prep table.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: frozen chicken next to frozen french fries in the top load freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.14(B)(2) - Corrected During Inspection Wiping cloths are dirty, torn and improperly stored and between use in the following locations: prep tables.
  Cloths in use for wiping counters and other equipment surfaces shall be laundered daily. Discarded.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked steak and mushrooms in a pan next to the stove are 102F and 104F.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Reheated in the microwave to 165F.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:Wood on wall holding shelves, wood crate for equipment and napkins used to line utensil holders.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.Paint the wood and remove the napkins.
• 4-202.16 - Milk crates found used for the following purpose: store equipment.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-501.14(A)-(C) - Corrected During Inspection The compartments and drain boards of the 3-vat sink are heavily soiled.
  The three-compartment sinks used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment is observed soiled to sight and touch: meat slicer.
  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) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: all shelves in the kitchen, inside reach-in units.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(4) - Repeat Surfaces of the beverage dispensing nozzles are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.12(B) - Corrected During Inspection The cavity of the microwave oven is observed soiled.
  The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• 4-904.11(A) - Corrected During Inspection Paper cups were found displayed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 43.1-1-5(f) - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: Proctor Silex toaster.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-202.13(B)(1)-(2) - Corrected During Inspection Insect control device, fly strip, is located over the top load freezer where dead insects may be impelled or fall.
  Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
• 6-303.11(B) - Repeat Observed that inadequate lighting was provided in a reach-in refrigerators. Bulb is out.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Unused ice machine and one reach-in unit.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the floor, walls and ceiling in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(B) - Corrected During Inspection Critical Repeat Observed that poisonous and toxic materialsk, bottles of soap, are not properly stored to prevent the contamination of cans of food on a shelf.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The home-use Raid insecticide is not being used in accordance with law or the manufacturer's use directions.
  Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.Use an insecticide approved for a commercial food establishment.

August 29, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored, beef, over ready-to-eat food, deli meats, in a reach-in refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw frozen chicken next to frozen french fries in the top load freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked steak and mushrooms in pans at 98F on the stove.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Discarded.
• 7-201.11(B) - Corrected During Inspection Critical Repeat Observed that poisonous and toxic material, bottle of enamal spray, is not properly stored to prevent the contamination of food. On a food prep table.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The home-use Raid insecticide is not being used in accordance with law or the manufacturer's use directions.
  Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.Use an insecticide approved for a commercial food establishment. Discarded

March 05, 2007 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation, after touching utensils.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, steak and frozen hamburger, stored over ready-to-eat food in the reach-in refrigeration and reach-in freezer units.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is not consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs and hamburger.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Provide an asterisk by the eggs and hamburger items on the menu.
• 4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in the top load freezer.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: True 3-door reach-in freezer.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 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: shelves, inside reach-in units, cart, counters.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(4) - Surfaces of the ice machine are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 43.1-1-5(f) - The following item is intended for household use only and is not approved for use in a commercial food establishment: Oster toaster oven.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-303.11(B) - Repeat Observed that inadequate lighting was provided in the reach-in refrigerators.
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. In the ceiling over the meat slicer.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.12(A) - Repeat Observed that the floor and walls in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Repeat Working container of poisonous and toxic material, stainless steel polish, is not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic material, bottle of stainless steel polish, is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The home-use Raid insecticide is not being used in accordance with law or the manufacturer's use directions.
  Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Use an insecticide approved for a commercial food establishment.

September 25, 2006 (Follow-up)

• 3-304.14(B)(2) - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  Store wet wiping cloths in a bucket of sanitizer solution at 50-100ppm chlorine.
• 4-501.11(A) - Repeat The True 3-door upright freezer was observed not properly functioning. The unit has been removed from service.
  Repair or remove broken equipment from the facility.
• 4-501.11(B) - Repeat The door gaskets of the following units are torn:1. True 3-door upright freezer2. True 2-door upright refrigerator
  Replace the torn gaskets so there may be a tight seal between the door frame and the door on the cold holding units. NOTE: The CFM stated that the gaskets are on order.
• 4-602.11(E)(1) - Corrected During Inspection Repeat Surfaces of the canopener blade, which come in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the canopener blade at a frequency great enough to avoid accumulations of food debris or grime.
• 6-303.11(B) - Repeat Inadequate lighting was noted in the True upright freezer. Observed no light bulb in the unit.
  Maintain a minimum of 20 foot candles of light within refrigeration units.

September 13, 2006 (Routine)

• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils. CFM stated dishes are washed, sanitized and then rinsed.
  Wash dishes with soap and water in the left basin, rinse in the middle basin with plain water, and sanitize in teh right basin as discussed. Train all employees on this practice.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw eggs stored over deli meat and raw chicken stored with lettuce in the True 2-door upright refrigerator.
  Store raw food items beneath ready-to-eat food items to prevent drippage which may lead to cross contamination.
• 3-302.12 - Corrected During Inspection Observed an unlabeled container of flour.
  Maintain containers of food labeled so that they may not become confused for another food item.
• 3-304.14(B)(2) - Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  Store wet wiping cloths in a bucket of sanitizer solution at 50-100ppm chlorine.
• 3-304.14(D) - Observed heavily soiled wiping cloths in use.
  Use only clean wiping cloths to wipe down food contact surfaces.
• 3-307.11 - Corrected During Inspection Observed a fan stored within the chest freezer in contact with food.
  Protect food from miscellaneous sources of contamination. Remove the fan.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Ham (55F), salami (51F), cheese (51F) and turkey (47F) were observed cold holding at improper temperatures within the True 2-door reach-in prep refrigerator.
  Cold hold potentially hazardous food items at 41F or below within refrigeration units capable of maintaining proper temperatures. NOTE: Food items were relocated.
• 4-301.11 - The True 2-door reach-in prep refrigerator (47F) was observed with ambient air and food temperatures greater than 41F.
  Adjust, repair or replace the unit so that it is able to maintain ambient air and food temperatures of 41F or below.
• 4-501.11(A) - The True 3-door upright freezer was observed broken.
  Repair or remove broken equipment from the facility.
• 4-501.11(B) - The door gaskets of the following units are torn:1. True 3-door upright freezer2. True 2-door upright refrigerator
  Replace the torn gaskets so there may be a tight seal between the door frame and the door on the cold holding units.
• 4-602.11(E)(1) - Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the canopener blade at a frequency great enough to avoid accumulations of food debris or grime.
• 4-602.12(B) - The cavity of the microwave oven was observed soiled.
  Clean the microwave often enough to avoid accumulations or spills or food debris.
• 4-602.13 - The nonfood contact surface of the grill splash guard and the gaskets on the True 2-door reach-in prep refrigerator had accumulations of grime and debris.
  Clean the guard and the gaskets at a frequency great enough to avoid accumulations of grease or food debris.
• 6-303.11(B) - Inadequate lighting was noted in the True upright freezer and the True 2-door upright refrigerator. Observed no light bulbs in the units.
  Maintain a minimum of 20 foot candles of light within refrigeration units.
• 6-501.114(A) - REPEAT OBSERVATION:Facility is storing many unnecessary items to the operation or maintenance of the establishment (e.g. tires, unused equipment, personal items, excessive equipment, etc.)
  Remove all items not necessary to the functioning of the establishment. Remove unused equipment and clutter. Having clutter within the establishment may encourage pest harborage and makes keeping a clean and organized establishment difficult.
• 6-501.12(A) - The floors and walls were noted in need of major cleaning.
  Maintain floors, walls and ceiling clean. Create and upkeep a regular cleaning schedule.
• 7-102.11 - Corrected During Inspection Critical Repeat Observed an unlabeled spray bottle of cleaning solution.
  Maintain containers of chemicals labeled so that they may not become confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.

May 03, 2006 (Follow-up)

• 4-202.16 - Repeat wooden supports under shelf over slicer are unfinished wood; wooden shelf under iced tea dispenser is homemade of unfinished wood
  replace above items or paint or shellac to make them smooth and nonporous
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: beverage dispensers in customer selfservice area; shelves (green doors) under soda area; microwave (interior and exterior); exterior of condiment containers; interior of True three door freezer; deli display refrigerator; exterior of ice machine (peeling and soiled); .
  CLEAN ALL ABOVE ITEMS THOROUGHLY
• 43.1-3-3A - Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 6-201.11 - Repeat some of the ceiling tiles in the food prep area are acoustical tile
  replace tiles with smooth, easy to clean, non-absorbent tiles
• 6-501.11 - Repeat several of the ceiling tiles in the dining area are stained; switch plate is missing from the electrical outlet near the front prep table.
  replace ceiling tiles and swithc plate
• 6-501.12A - Repeat floors and walls are stained and splashed in many areas
  sweep the floors thorougly and clean in all areas especially under equipment, including under three vat sink. Clean walls where splashed (cook and prep areas, walls near slicer and three vat sink) etc

May 03, 2006 (Follow-up)

• 4-202.16 - Repeat wooden supports under shelf over slicer are unfinished wood; wooden shelf under iced tea dispenser is homemade of unfinished wood
  replace above items or paint or shellac to make them smooth and nonporous
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: beverage dispensers in customer selfservice area; shelves (green doors) under soda area; microwave (interior and exterior); exterior of condiment containers; interior of True three door freezer; deli display refrigerator; exterior of ice machine (peeling and soiled); .
  CLEAN ALL ABOVE ITEMS THOROUGHLY
• 43.1-3-3A - Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 6-201.11 - Repeat some of the ceiling tiles in the food prep area are acoustical tile
  replace tiles with smooth, easy to clean, non-absorbent tiles
• 6-501.11 - Repeat several of the ceiling tiles in the dining area are stained; switch plate is missing from the electrical outlet near the front prep table.
  replace ceiling tiles and swithc plate
• 6-501.12A - Repeat floors and walls are stained and splashed in many areas
  sweep the floors thorougly and clean in all areas especially under equipment, including under three vat sink. Clean walls where splashed (cook and prep areas, walls near slicer and three vat sink) etc

April 26, 2006 (Follow-up)

• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).(raw chicken on top shelf of refrigerator in rear area)
  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.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the refrigerators
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.14D - Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.15A - Repeat The methods used for cooling were not adequate.Tuna prepared this morning was put immediately into open container in top of sandwich unit; large number of cooked chicken breasts cooked together may not have been cooled by most effective methods.At folllowup inspection the tuna and cold meats were at correct tempra but the mushrooms and onions were hot holding at room temp and had cooled below 140f on the table; see below
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.All foods must be cooled as quickly as possible: 140f to 41f within six hours.Manager put onions and mushrooms in the refrigerator to cool for use later today;RECOMMEND STRONGLY THE PURCHASE OF A COMMERCIAL STEAMTABLE UNIT (TWO CONTAINER SIZE) TO HOLD MUSHROOMS AND ONIONS OR MEAT HOT.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed hot dogs in the refrigeration unit were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 4-202.16 - Repeat wooden supports under shelf over slicer are unfinished wood; wooden shelf under iced tea dispenser is homemade of unfinished wood
  replace above items or paint or shellac to make them smooth and nonporous
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods (tomato sauce in pickle container)
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: beverage dispensers in customer selfservice area; shelves (green doors) under soda area; microwave (interior and exterior); exterior of condiment containers; interior of True three door freezer; deli display refrigerator; exterior of ice machine (peeling and soiled); .
  CLEAN ALL ABOVE ITEMS THOROUGHLY
• 4-602.11C - Critical Repeat can opener has food debris on it
  Clean food-contact surfaces of the can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-802.11A - Repeat Heavily soiled oven mits were found
  When oven mits become visibly soiled, wet or sticky, launder these linens to prevent cross contamination to food or food-contact surfaces.
• 4-903.11A - Repeat clean pans are stored on the floor below the three vat sink; box of plastic items stored on the floor
  all clean equipment, food and single service items must be stored at least six inches above the floor away from splash or other contamination
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Proctor Silex toaster, two rice cookers.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.If one of the rice cookers is used by employees then it must be labeled "For employee use only"
• 43.1-3-3A - Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 6-201.11 - Repeat some of the ceiling tiles in the food prep area are acoustical tile
  replace tiles with smooth, easy to clean, non-absorbent tiles
• 6-202.15 - Corrected During Inspection both rear and front doors were open when I arrived; there are now flies in the restaurant
  keep doors closed
• 6-501.11 - Repeat several of the ceiling tiles in the dining area are stained; switch plate is missing from the electrical outlet near the front prep table.
  replace ceiling tiles and swithc plate
• 6-501.110B - Repeat employee cups and cleaning items and water pitcher found at hand sink
  store items away from sink and in a designated place
• 6-501.111D - Corrected During Inspection doors were open and I observed flies in the restaurant.
  KEEP THE DOORS CLOSED
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishm
  REMOVE ALL UNNECESSARY ITEMS FROMA THE FACILITY. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat floors and walls are stained and splashed in many areas
  sweep the floors thorougly and clean in all areas especially under equipment, including under three vat sink. Clean walls where splashed (cook and prep areas, walls near slicer and three vat sink) etc
• 7-102.11 - Critical Repeat Working containers of cleaner? and pesticide? 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.

April 06, 2006 (Routine)

• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).(raw chicken on top shelf of refrigerator in rear area)
  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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.14D - Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-403.11A - Critical The prepared and cooled mushrooms were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
• 3-501.15A - The methods used for cooling were not adequate.Tuna prepared this morning was put immediately into open container in top of sandwich unit; large number of cooked chicken breasts cooked together may not have been cooled by most effective methods.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.All foods must be cooled as quickly as possible: 140f to 41f within six hours.
• 3-501.16B - Critical sliced turkey in the front sandwich prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteriaAdvised manager to lower the temperature on the refrigerators since several are holding food at 42f and one item (above) over 42f..
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed hot dogs in the refrigeration unit were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 4-102.11A1 - Critical Observed use of plastic bags to hold raw meat in storage
  Discontinue use of the plastic bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. (commercial plastic wrap or containers)
• 4-202.16 - wooden supports under shelf over slicer are unfinished wood; wooden shelf under iced tea dispenser is homemade of unfinished wood
  replace above items or paint or shellac to make them smooth and nonporous
• 4-502.13A - Manufacturer containers were observed reused for the storage of other foods (tomato sauce in pickle container)
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: beverage dispensers in customer selfservice area; shelves (green doors) under soda area; microwave (interior and exterior); exterior of condiment containers; interior of True three door freezer; deli display refrigerator; exterior of ice machine (peeling and soiled); .
  CLEAN ALL ABOVE ITEMS THOROUGHLY
• 4-602.11C - Critical can opener has food debris on it
  Clean food-contact surfaces of the can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-802.11A - Heavily soiled oven mits were found
  When oven mits become visibly soiled, wet or sticky, launder these linens to prevent cross contamination to food or food-contact surfaces.
• 4-903.11A - clean pans are stored on the floor below the three vat sink; box of plastic items stored on the floor
  all clean equipment, food and single service items must be stored at least six inches above the floor away from splash or other contamination
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Proctor Silex toaster, two rice cookers.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.If one of the rice cookers is used by employees then it must be labeled "For employee use only"
• 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 5-501.112A - Corrected During Inspection box of bread crusts was found in a box next to the dumpster
  put all trash in bags and put in the dumpster
• 6-201.11 - some of the ceiling tiles in the food prep area are acoustical tile
  replace tiles with smooth, easy to clean, non-absorbent tiles
• 6-501.11 - several of the ceiling tiles in the dining area are stained; switch plate is missing from the electrical outlet near the front prep table.
  replace ceiling tiles and swithc plate
• 6-501.110B - employee cups and cleaning items and water pitcher found at hand sink
  store items away from sink and in a designated place
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishm
  REMOVE ALL UNNECESSARY ITEMS FROMA THE FACILITY. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat floors and walls are stained and splashed in many areas
  sweep the floors thorougly and clean in all areas especially under equipment, including under three vat sink. Clean walls where splashed (cook and prep areas, walls near slicer and three vat sink) etc
• 7-102.11 - Critical Working containers of cleaner? and pesticide? 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.
• 7-201.11A - Containers of soap and cleaner and insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners or other toxics must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 7-202.12A - Critical Can of Raid and unlabeled bottle of insecticide (?) were found in the rear area of the kitchen. Manager says he does not have a contract at this time with a pest control company
  REmove any pesticides from the restaurant and CONTACT A PROFESSIONAL PEST CONTROL COMPANY TO HAVE A CONTRACT FOR REGULAR INSPECTION, AND EXTERMINATION IF NEEDED.

January 31, 2006 (Follow-up)

October 28, 2005 (Routine)

• 2-401.11A - Critical 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.
• 2-402.11A - 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.
• 3-304.14D - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 3-501.14A - Critical large container of chili noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed lunch meat in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: eggs and burgers. Note; the menu contains a Consumer Advisory but the display board does not
  Put the consumer advisory on the menu board
• 4-202.16 - Repeat cardboard boxes and noncommercial plastic containers are used to stored food and equipment
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.and is easily cleanable and nonporous
• 4-204.112B - There was no temperature measuring device located in the front sandwich refrigerator
  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.
• 4-602.13 - interior of the vulcan oven has baked on food and grease particles; the exterior of the french fry cooker is greasy; there are crumbs in the bottom of the True freezer; the door track of the True deli display refrigerator is soiled
  clean these and set up a regular cleaning schedule for cleaning them
• 6-501.11 - wall in front area has not been finished off; some ceiling tiles are stained
  replace stained tiles and complete repairs on the wall
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat the floor, especially under equipment needs cleaning
  clean the floors
• 8-304.11A - Repeat The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.

May 13, 2005 (Follow-up)

• 3-603.11 - Critical Repeat Consumer Advisory has not been added to the new menu board which is not yet completed
  put the consumer advisory on the menu board (to be done this weekend)
• 6-501.114A - Repeat there are still some items stored in the restaurant which are not needed in regular operation
  remove these

April 29, 2005 (Routine)

• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A1 - food is stored inthe hallwyay where it may be tampered with
  REMOVE ALL FOOD ITEMS THAT ARE NOT SECURELY PACKAGED FROM THE HALL
• 3-305.11A2 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.; flour under drain board
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: hamburgers
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing. NOTE; THE PRINTED MENU COMPLIES WITH THE ADVISORY BUT THE SIGNBOARD AT THE COUNTER DOES NOT. SINCE SOME CUSTOMERS MAY NOT LOOK AT THE MENU THE SIGNBOARD MUST HAVE THE ADVISORY FOR THE HAMBURGERS.
• 4-202.11A - Critical plastic colanders are used for food prep
  Repair or replace the colander to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
• 4-202.16 - some single service items (cups and lids) are stored in a soiled cardboard box
  REPLACE THE BOX WITH A CONTAINER THAT IS EASY TO CLEAN
• 4-204.112B - Repeat some of the refrigerators did not have thermometers in them or they were in the back or located so they were difficult to read
  ALL THERMOMETERS HOLDING MEAT, DAIRY, POULTRY OR OTHER POTENTIALLY HAZARDOUS FOODS MUST HAVE A THERMOMETER IN A PLACE WHERE IT IS EASY TO SEE.
• 4-502.13A - Corrected During Inspection plastic spice container used to hold salt; lemon juice bottle used to hold cleaner
  Discontinue the reuse of single-use containers for other foods. storage. Provide approved reusable food storage containers designed for your food storage needs.Do not store cleaners in containers with food labels!!!!!!!!!
• 4-802.11A - oven mitts are soiled and ripped
  replace mitts
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Sharp Carousel microwave, Protor Silex toaster, Cuisinart food processor; Oster toaster oven.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.This is a repeat violation; START REMOVING AND REPLACING THESE ITEMS
• 6-201.11 - some of the ceiling tiles in the food prep areas are acoustical
  replace these tiles with tiles that are smooth, nonabsorbent and easy to clean
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  REMOVE ALL ITEMS THAT ARE NOT NEEDED IN REGULAR OPERATION (MANY THINGS STORED IN THE HALLWAY) The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat the wall at the three vat sink; the floors in most of the kitchen, especially under equipment and the built in white storage shelves in the front area noted in need of cleaning. Also some of the ceiling tiles are stained.
  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 THE ABOVE AREAS/ITEMS
• 8-304.11A - Corrected During Inspection The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.

December 01, 2004 (Routine)

• 2-401.11A - Critical found employee drink cups stored at hand sink
  do not keep anything at the hand sink except soap and towels and prov ide lids and straws for all employee drinks
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.
• 4-202.16 - Repeat cardboard boxes are used to store many items in the restaurant and paper or cardboard is used as a liner under packaged goods and on the bottom shelf at the fryer area under oil and utensils
  use plastic or metal containers for supplies and utensils ; cardboard and paper are not designed and constructed to allow easy cleaning due to projections and crevices and absorbency.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. There are personal items, unused equipment, newspapers, etc in the kitchen and hallway area.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.note: remove the grill from the premises (gas grill in hall) and remove the plant from the kitchen area as dirt and insects can contaminate food.
• 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions. Do not put clothing or stereo etc on food prep tables or food or equipment storage shelves
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:Sharp microwave; Cuisinart food processor; Oster toaster oven; Proctor Silex toaster; Zojirushi rice cooker.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. note: if the rice cooker is used only for employees it may be kept but must be labeled: "for employee use only"
• 4-903.11C - boxes or opened single service item and food packages are stored on shelving in the hallway
  REMOVE THESE ITEMS OR SEAL OR PROVIDE A CABINET (COMMERCIAL) WITH A LOCK TO PREVENT POSSIBLE CONTAMINATION OR TAMPERING OF ITEMS
• 3-304.15A - employees are apparently reusing gloves
  disposable gloves are to be used for one task, then changed. Hands should be washed when gloves are changed.
• 4-903.11A - clean equipment and pots are stored on the floor or under three vat sink
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: filters above flat grill; lowere shelf of prep table at fryer area; oven mitts; exterior of spice and condiment containers; the sides of the ice machine..
  Maintain nonfood-contact surfaces of equipment clean.
• 6-501.12A - the followinbg were noted in need of cleaning. three vat sinkarea (sink, walls and pipes; floor in several areas and under equipment; hose at three vat 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.
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE); chicken and beef in rear refrigerator.
  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.; corrected
• 2-301.12A - Critical Improper handwashing procedures observed.; employee rinsed his gloved hands at the three vat sink
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 7-102.11 - Critical Working containers of window cleaner 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.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of microwave; meat slicer and can opener.
  Clean and sanitize these surfaces for food contact.corrected
• 4-204.112B - There was no temperature measuring device located in the bottom refrigerated of the deli top 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.

May 28, 2004 (Routine)

• 4-202.16 - Repeat Non-commercial microwave and wooden storage shelf are still here
  Replace microwave and shelving with cojmercial, NSF, one.
• 3-304.14B2 - Repeat Noted wet wiping cloths lying on counter
  Store wet wiping cloths in sanitizer solution
• 3-603.11 - Critical Repeat menu does not have Consumer Advisory on it
  manager has prepared a draft copy with Advisory. Fax me a copy next week.
• 6-202.15 - Repeat door was open when I arrived.
  keep the doors closed ; corrected

May 27, 2004 (Follow-up)

May 06, 2004 (Routine)

• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Proctor Silex toaster; Sharp Carousel microwave
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: eggs and hamburgers
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 6-202.15 - door open when I arrived
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 4-202.16 - The nonfood contact surface of the knive rack and wooden shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-502.13A - Repeat Manufacturer containers were observed reused
  Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 7-201.11B - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grey utenhsil container; interior of White freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 7-202.12A - Critical Repeat The insecticides for home use are not being used in accordance with law or the manufacturer's use directions.
  The insecticides must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
• 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
• 5-205.15B - Plumbing connections at three vat sink are leaking
  Plumbing systems and components shall be maintained in good repair.
• 4-402.11A - The three vat sinkis not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit to allow access for cleaning along the sides, behind, and above.
• 7-102.11 - Critical Repeat Working containers of cleaners 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.
• 6-202.13A - Insect control device does not retain the insects within the device.
  Provide an insect control device that retains the insects within the deviceImproper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
• 3-302.11A1 - Critical Repeat 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.
• 2-401.11A - Critical 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.
• 4-903.11A - clean utensils hanging over three vat sink
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

August 19, 2003 (Routine)

• 3-302.11A1 - Critical Repeat Raw animal food, beef, is stored over ready-to-eat (RTE) food in the reach-in refrigeration unit.
  corrected during inspection. 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.
• 7-102.11 - Critical Repeat Working container of windex is not properly labeled.
  corrected during inspection. 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.
• 4-601.11A - Critical Repeat The following equipment was observed soiled to sight and touch: meat slicer and inside reach-in freezers.
  Clean and sanitize these surfaces for food contact.
• 4-202.16 - Repeat Milk crates and a coke crate were found used for the following: store cleaning agents and packaged foods.
  Milk and coke crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Proctor Silex toaster and Sharp microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves below the food prep tables, on top of the ice machine, and containers that store spices.
  corrected during inspection. Maintain nonfood-contact surfaces of equipment clean.
• 6-101.11A - Repeat Several areas of the floor tiles and sections of the wall in the kitchen do not meet the standard of: 1. smooth, durable and easily cleanable.
  Repair the floor tiles and walls.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 6-501.12A - Repeat The floor and walls in the kitchen were noted in need of cleaning.
  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.
• 7-201.11B - Critical A bottle of windex is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  corrected during inspection. Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-209.11 - A bottle of vitamins is stored in such a way that they could contaminate food and paper products.
  corrected during inspection. 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  corrected during inspection. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 4-602.11E - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  corrected during inspection. Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 7-203.11 - Critical A container previously used to store poisonous or toxic materials, detergent, is being used to transport ice from the ice machine to the ice dispenser.
  corrected during inspection. Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.

January 10, 2003 (Routine)

• 3-302.11A1 - Critical Repeat THE RAW BEEF IS ABOVE THE VEGETABLES IN ONE REACH-IN REFRIGERATOR.
  STORE RAW BEEF ON THE BOTTOM SHELF. CORRECTED
• 7-102.11 - Critical Repeat THE WINDEX IS IN AN UNLABELED BOTTLE.
  LABEL IT. CORRECTED
• 4-202.16 - Repeat MILK CRATES ARE USED TO STORE CLEANING AGENTS.
  USE SHELVES THAT ARE FREE OF CREVICES.
• 43.1-1-5F - A PROCTOR SILEX TOASTER AND SHARP MICROWAVE ARE IN THE KITCHEN.
  USE NSF-APPROVED EQUIPMENT, OR THE EQUIVALENT.
• 4-601.11C - THE FOLLOWING NONFOOD CONTACT SURFACES ARE DIRTY: CONTAINERS WITH SPICES, SHELVES BELOW THE FOOD PREP TABLES, AND THE GASKETS ON THE REACH-IN UNITS.
  CLEAN THEM.
• 6-101.11A - Repeat A FLOOR TILE UNDER THE 3-VAT SINK IS BROKEN, AND THERE ARE HOLES IN THE WALL IN THE KITCHEN AND MEN'S RESTROOM.
  REPAIR THE FLOOR AND WALLS.
• 4-204.112B - THE THERMOMETER IN THE FREEZER IS BROKEN.
  PROVIDE A NEW ONE.
• 4-601.11A - Critical THE FOLLOWING FOOD CONTACT SURFACES ARE DIRTY: INSIDE THE REACH-IN FREEZERS AND THE MEAT SLICER.
  CLEAN THEM.
• 4-502.13A - PICKLE CONTAINERS ARE REUSED TO STORE OTHER FOODS.
  DO NOT REUSE SINGLE USE CONTAINERS.
• 3-302.12 - THE FLOUR, SUGAR AND SALT ARE IN UNLABELED CONTAINERS.
  LABEL THEM. CORRECTED
• 7-202.12A - Critical A CAN OF RAID INSECTICIDE IS IN THE KITCHEN.
  USE AN INSECTICIDE APPROVED FOR A COMMERCIAL KITCHEN. CORRECTED
• 6-501.12A - THE FLOOR IS DIRTY UNDER THE EQUIPMENT.
  CLEAN IT.
• 3-305.11A3 - TWO BAGS OF ONIONS ARE IN THE HALL WITH THE RESTROOMS FOR THE CUSTOMERS.
  PUT THEM IN THE KITCHEN. CORRECTED