July 29, 2009 (Critical Procedures)

May 12, 2009 (Critical Procedures)

February 05, 2009 (Routine)

• 0240 - An employee observed working in the food service area without a proper hair restraint.
  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.
• 1060 - Corrected During Inspection The nonfood contact surface of the bottom food prep shelf in rear kitchen is not corrosion resistant, nonabsorbent, and/or smooth: paper liner used on shelf.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3170 - Wall at the handwash sink, and coving at stove in main kitchen is not maintained in good repair
  Seal and resurface wall, repair/ replace coving to maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor at wall junctures, and walk in refrigerator floor, have an accumulation of grime and debris.
  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.
• 3300 - 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.

November 04, 2008 (Routine)

• 0450 - Corrected During Inspection Critical A cup without a handle used to dispense Parmesan cheese in rear kitchen.
  Replace the cup with a utensil with a handle to prevent bare hand contact with ready-to-eat (RTE) food.
• 1800 - The nonfood contact surface of the shelves in the main kitchen (mainly in higher, hard-to reach areas has an accumulation of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Hole observed above the fire extinguisher in the main kitchen, several ceiling tiles in the main kitchen were stained/deteriorated.
  Repair the wall and replace ceiling tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall behind the 3-compartment sink in the rear kitchen, wall in the dough prep area, wall next to the fire extinguisher in the main kitchen, and wall behind the 2-door stainless steel reach-in refrigerator in the main kitchen had an accumulation of grime and debris.
  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.

July 31, 2008 (Routine)

• 0820 A 2 - Critical Feta and Mozzarella cheese were cold held at improper temperatures in the front kitchen pizza prep reach in refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1790 - The cavity of the microwave oven in the front kitchen has an accumulation of grime and debris.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 1800 - Repeat The nonfood contact surface of the following equipment had an accumulation of grime and debris:- Door track to the display reach in refrigerator- Door gasket to the salad prep reach in - refrigerator-Interior surfaces of the downstair ice machine-Soft drink holster in the bar
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Less than 50 foot candles of light was noted in the exhaust hood area in the rear kitchen: light burned out in hood.
  Replace light bulb to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

May 02, 2008 (Routine)

• 0610 - Food stored on the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical Ranch dressing was cold held at improper temperature in the salad prep reach in refrigerator.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1580 - Corrected During Inspection The cutting board in the sandwich prep area was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

February 04, 2008 (Routine)

• 1060 - Corrected During Inspection The nonfood contact surface of the insert in sandwich fixing area is not corrosion resistant, nonabsorbent, and/or smooth (A Clean cloth used to insulate pan).
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris:- Bottom of stove- Wire storage racks in the walk in refrigerator- Door gasket of the Beverage Air reach in and Sandwich Fixing reach in refrigerators.-Soft drink nozzle holster in bar area (corrected)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floor in the bar had an and accumulation of food and debris.
  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.

October 10, 2007 (Routine)

• 0570 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Fete cheese in the salad food prep refrigerator was cold held at improper temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) roast beef in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1570 - The door gasket of the reach in freezer is damaged.
  Repair or replace the reach in freezer door gasket in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Soda dispenser nozzle holster in the bar area.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light bulb in Walk in beverage refrigerator and bank of lights in the rear kitchen were not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Floor behind the vegetable food prep refrigerator had an accumulation of trash and debris.
  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.

June 11, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the walk in freezer.
  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.
• 1800 - The nonfood contact surface of the following equipment have and accumulation of grime and/or debris: - Interior and exterior surfaces of Amana Microwave oven- Door gasket to the Beverage Aire Reach in refrigerator in the rear kitchen- Exhaust vent to the dessert cooler..-Counter under soft drink dispenser
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Light bulb in walk in freezer is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 15, 2007 (Routine)

• 0550 - Corrected During Inspection Handle of In-use chef's knite observed stored directly in chopped lettice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0820 - Corrected During Inspection Critical Sliced tomatoes in Delfield refrigerator cold holding at improper temperatures.( 55 degrees fahrenheit)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0960 2 - (CORRECTED DURING INSPECTION)The food contact surface of the single-service plastic cup stored inside the sugar bin is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Discard plastic cup and obtain an appropriate food dispensing utensil such as a scoop.
• 1100 - Corrected During Inspection Critical The food contact surface of one large metal pot is not smooth, contains chips, or pits and can not be easily cleaned.
  Repair or replace the metal pot to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Handle observed missing from lid to refrigerated unit beside the pizza oven.
  Repair the refrigerated unitto restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the lift lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the refrigerated pizza prep., unit is broken, damaged.
  Repair or replace the lift lid handle in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - Exterior of Amana microwave oven- the shelf below the flat top grill- the interior & exterior of the Emerson microwave oven- the metal shelves inside the walk-in freezer- the shelf beneath the stainless steel table in prep. kitchen
  Maintain nonfood-contact surfaces of equipment clean.
• 2710 - Corrected During Inspection Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 2720 - Lids observed open on outside refuse containers.
  Cover all waste containers when not in continuous use.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the mens' restroom.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3170 - Vinyl coved molding observed detached from base of wall beside the stove. Also the wall next to the fire suppression release pin is in a state of disrepair. (hole in wall)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors beneath equipment and adjacent to walls are dirty/ greasy. Also the wall beneath the fire suppression release pin is dirty/ soiled.
  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.
• 3300 - Facility is storing an unused deep fat fryer outside rear of facility.
  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.

August 01, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use 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.
• 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils. Cleaned utensils stored where they got soiled.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) meat balls, chicken breasts, in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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.
• 0960 2 - The food contact surface of the aluminum foil used over shelving is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Replace the aluminum foil to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Repeat Refrigerater door gaskets need replacing in the prep refrigeraters.(gaskets have been ordered)
  Replace the gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gaskets or, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the soda ice dispenser used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. (soda vendor was called at the inspection and is on the way)
  Clean food-contact surfaces of dispenser no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The following non food items need cleaning:dust on all the deli prep compressorsinside / outside of the pizza, sandwich, and salad prep refrigeratersshelving under prep tables
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Repeat Ceramic tiles in the back area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling tiles in the pizza prep area out front and the walls in the back prep area.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.
• 3270 - Corrected During Inspection Methods are not being used to control pests (flies). Side door was not closed all the way. Also, ask your pest control person for advise.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3300 - Premises has accumulation of litter (out back area)
  Maintain the premise free of litter.

February 06, 2006 (Routine)

• 0240 - 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.
• 0260 - Critical The pork products in the walk-in refrigerator is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0470 - Critical Unwrapped or uncovered food in theocntinental freezer and lowboy refrigerator in food preparation area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) is not located in the refrigeration .
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizer chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - refrigeration equipment door gaskets was observed in a state of disrepair and damaged.
  Repair the refrigeration door gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration door gaskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: emerson microwave oven, amana microwave oven, dishwasher, can opener and holder, meat slicer, ice machine , grill.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the exhaust filters in main kitchen and prep kitchen, pizza exhaust hood has dust accumulation, exterior of sheet pans, sugar and salt containers, lexan trays, walk-in refrigerator air grids, has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2020 - Aluminum single service trays were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store aluminum single service trays with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2310 - Critical The handwashing facility located at the prep kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the prep kitchen preventing its use.
• 2650 - There is no refuse container at the area immediately adjacent to 3 facility hand sink.
  Provide a refuse container for the disposal of paper towels at the 3 facility hand sink.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3170 - Repeat Tile missing in prep kitchen and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 14, 2005 (Routine)

• 1190 - Thermometer inside refrigerated display case is broken.
  Replace thermometer with one accurate to 3F.
• 1260 - Corrected During Inspection Ice for human consumption is stored in bin containing a drop in cold plate with attached beverage tubing - tubing is covered with a common use towel.
  Remove towel and store ice intended for human consumption in a protected manner.
• 1770 C - Exterior of sugar bin is dirty/greasy.
  Clean exterior of sugar bin.
• 1770 C - Non-food contact surfaces of floor mixer are soiled.
  Clean non-food contact surfaces of mixer.
• 3170 - Hole in wall surface beside pizza prep unit.
  Repair wall.
• 3180 - Ceramic wall behind hand sink in main kitchen is dirty.
  Clean wall behind hand sink.

November 09, 2004 (Complaint)

October 04, 2004 (Routine)

• 3020 - No hand soap at employee hand sink beside espresso machine.
  Refill empty soap dispenser.
• 3100 - Personal items (purse, clothing) are being stored on counter beside employee hand sink.
  Store personal articles in a designated are away from food prep areas.
• 3330 - Critical Spray bottle containing glass cleaner is unlabeled.
  label all toxic, poisonous materials.
• 3340 - Critical Bottle of glass cleaner is being stored directly beside hand sink.
  properly store all toxic materials in a separate place.
• 2350 - Critical Faucet at 3-compartment sink is leaking.
  Repair/replace plumbing fixture.
• 3180 - Grease, food accumulation and debris on quarry tile floor beneath hood system.
  Clean floor beneath equipment under hood system.
• 1580 - Marble cutting board on top low boy refrigerator in back prep kitchen has numerous deep cracks.
  Remove/replace marble top.
• 1770 C - Faucet at 3-compartment sink is covered with dirty tape.
  Remove tape and clean fixture.
• 1770 C - Shelving unit inside walk-in refrigerator is rusted.
  Replace rusted shelving unit used for food storage.
• 1770 C - Door fronts of two (2 )low boy refrigerators in prep kitchen are dirty.
  Clean door fronts.

April 28, 2004 (Routine)

• 3020 - No soap at employee hand sink in kitchen.
  Equip hand sink with a dispenser supply of hand soap.
• 3045 - No handwashing signage at employee hand sink in wait station area.
  Post hand washing signage above employee hand sink.
• 1770 B - Prep table shelf beneath flat top grill is dirty/greasy.
  Clean shelf used to store sauces and seasonings.
• 1770 C - Exhaust ventilation hood filters are dirty/greasy.
  Clean hood filters.

January 30, 2004 (Complaint)

• 3300 - Premises has accumulation of litter outside rear door.
  Maintain the premise free of litter.
• 2690 - Refuse is not being stored inside receptacles so as to be inaccessible to insects and rodents.
  Properly store all refuse in appropriate receptacles or waste handling units.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.Boxes & cardboard intended for recycling are being improperly outside establishment.
  Properly dispose of all refuse with food residue to prevent pest activity.Properly store boxes and cardboard so that it does not create a rodent harborage problem.
• 1570 - Unused refrigerator is being stored outside rear of establishment.
  Remove unused or non-functioning equipment.

October 29, 2003 (Complaint)

September 09, 2003 (Complaint)

• 2710 - Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2690 - Refuse, food waste discarded in outside trash receptacles is not properly bagged so as to be inaccessible to insects and rodents.
  Store refuse in receptacles so as to be inaccessible to insects and rodents.

July 22, 2003 (Routine)

January 06, 2003 (Routine)

• 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.