June 08, 2009 (Critical Procedures)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination:walk-in refrigerator and reach-in refrigerator.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken wings=44-F, spicy chicken=44-F, ham=44-F, turkey=44-F, BBQ potato salad=44-F.
  (Relocated to walk-in cooler for fast cooling). Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

September 25, 2008 (Follow-up)

September 22, 2008 (Routine)

• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towels observed on cutting board and other work surfaces and not in sanitizing solution.
  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)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:tuna salad, calico bean salad, Italian style bean salad, egg salad, imitation crab salad, brown rice salad; all at the salad bar.
  (Food discarded and salad bar closed) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-301.11 - The salad bar is not currently operating as required to hold food at a temperature of 41f or below on both sides and ends of the unit.
  Refrigerators shall be capable of holding foods at a temperature of 41f or below. If the unit(s) are not capable of holding foods at a temperature of 41f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Interior of salad bar, sandwich table, slicing machine and prep table at the slicing machine. The interior of the salad bar was noted to be heavily soiled with debris accumulation and dirty.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Maintain food contact surfaces clean at all times. Clean spills and other dirt immediately after hey occur to prevent build-up and food contamination.
• 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: Top of oven under the hood system, cabinet under work tables.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-501.110(A) - Employees are not using the dressing rooms or lockers provided. Employee hand bag was found stored on dry food supply shelving.
  Instruct employees to use the designated dressing rooms to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 6-501.12(A) - Observed that the floor throughout the deli including the walk-in refrigerator located at the deli is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

January 22, 2008 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures: washing 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.
• 3-202.15 - Corrected During Inspection Critical The following food item from damaged packaging were found offered for sale or service: dented can stored with undamaged items.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: pretzel chips for samples.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sandwich prep top: turkey, 53F; sliced tomato, 47; philly steak, 45F. Note: Items placed in refrigeration for immediate cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-101.11(D) - Corrected During Inspection The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: wooden handled brush with metal band used for olive oil.
  Replace with a utensil that is easily cleanable.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: pieces of 2x4 holding up a shelf by the 3 vat sink.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-501.11(A) - The following equipment was observed damaged: shelf by the 3 vat sink elevated with pieces of 2x4 wood
  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(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: unclean utensil stored in the utensil storage slot at the sandwich station.
  Store all food contact surfaces clean in storage.
• 4-903.11(C) - Corrected During Inspection Coffee filters were observed stored unprotected at the coffee station.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 4-904.11(B) - Corrected During Inspection Unwrapped spoons for tasting at the soup station were observed stored with the food contact surface in different directions.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.

July 10, 2007 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed a food employee fail to wash hands prior to putting on gloves.
  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.
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: pulled pork. It was stated that the item is typically held for 3 days.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 7/10 they shall be date marked with a "use by" date not exceeding 7/16.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: knives stored in the knife slots in the sandwich prep unit.
  Maintain all food contact surfaces clean in storage.

March 16, 2007 (Complaint)

January 22, 2007 (Routine)

• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: bowls under prep shelving
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: prep table surface under white cutting board toppers
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-904.11(A) - Corrected During Inspection Single service containers were found handled, displayed or dispensed with the food 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.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Quat sanitizing solution was measured in excess of 300 ppm.
  Maintain the concentration of the sanitizer at 200 ppm.

August 21, 2006 (Routine)

• 3-501.16A - Corrected During Inspection Critical Repeat Chicken was observed hot holding at improper temperatures, 115F-126F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats and precooked chicken 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.
• 4-501.11A - The sanitizer dispenser was observed in a state of disrepair and damaged. Dispenser did not dispense adequate amount of sanitizer in basin.
  Repair the dispenser.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. utensils stored in container under a food prep surfaces, both utensils and container were observed with food debris2. dirty spreader stored with clean ones at the sandwich prep area
  Clean and sanitize these surfaces for food contact.
• 4-602.11C - Critical Repeat Food contact surfaces of the meat slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.12A - The food contact equipment surface of the panini press is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 4-903.11A - Single service items and miscellaneous items were found stored on the floor and less than 6 inches off of the floor in the closet by the 3 compartment sink.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.11A - Corrected During Inspection Single service items were found displayed or dispensed with the food or contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 43.1-1-5A - Corrected During Inspection Critical Observed a food employee cutting vegetables with barehands.
  Ensure that there is no barehand contact with ready-to-eat food items.
• 5-205.15B - One of the toilets in the women's restroom was out of order.
  Plumbing systems and components shall be maintained in good repair.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.115 - 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.
• 6-501.11 - Floor tiles to the left of the 3 compartment sink are not maintained in good repair. Tiles are missing grout and no longer easily cleanable.
  Regrout tiles.
• 6-501.111C - Critical Adequate methods are not being used to control pests. Observed an abundance of flies in the deli area.
  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.
• 6-501.12A - Cabinets noted in need of cleaning due to food debris.
  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 26, 2006 (Complaint)

June 26, 2006 (Complaint)

February 23, 2006 (Routine)

• 3-501.16A - Corrected During Inspection Critical Repeat Buffalo Wings (114F), Roasted Wings (118F), BBQ Wings (110F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Sliced Ham (55F), Sliced Turkey (57F), Tuna Salad (43F), Chicken Salad (45F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods (e.g. deli meats) 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.
• 4-402.11A - Repeat The hand sink located behind the deli display case is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 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: Salad bar cooler.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11C - Corrected During Inspection Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Corrected During Inspection Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener 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.

August 09, 2005 (Routine)

• 3-501.16A - Corrected During Inspection Critical Repeat Chicken wingettes (117-156) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-402.11A - The 3-Vat Sink and the hand sink (behind the deli) is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 6-201.11 - Ceiling tiles in the restrooms are not smooth, nonabsorbent, and easily cleanable.
  Replace ceiling panels with tiles that are smooth, nonabsorbent, and easily cleanable.
• 6-202.11A - Lights bulb(s) in the restrooms are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.

April 05, 2005 (Routine)

• 3-301.11B - Critical Observed bar hand contact with RTE sandwiches by food employee who was wearing disposable glove on one hand.
  CORRECTED DURING INSPECTION--Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-307.11 - Corrected During Inspection Repeat Observed bug light on wall over food wrapping table in deli food prep area.
  Bug catcher light removed --- install only in area not food prep/storage.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the bucket at 3-comp. sink. It was too weak at less than 200 PPM quat. ammonium.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11A - Amana microwave not working.
  Repair or replace.
• 4-601.11C - Gaskets of LP under salad bar observed with food debris.
  *Clean, and sanitize frequently.
• 4-602.12B - Repeat Found AMana microwave cavity dirty.
  *Clean, and sanitize.
• 5-205.15B - Observed open, unused drain under handsink.
  *Permanently close drain (seal) to prevent pest traffic. Manager called professional --- due today to cap (drain pipe).
• 6-301.12A - Observed that no paper towels were available for handsink at deli area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

October 15, 2004 (Routine)

• 2-401.11A - Critical Found partially consumed bottle of Pepsi in loaf refrig. case.
  CORRECT^ED DURING INSPECTION--Employees should drink from cup with lid and straw, and store drink away from food prep, and food storage.
• 3-307.11 - Observed insect catcher on wall over wrapper station, and food prep area.
  Remove insect catchers from food prep areas. Protect food from miscellaneous sources of contamination.
• 3-501.16A - Critical Found fried chicken at 124F, and fried chicken strips at 104F, in case, hot holding at improper temperatures.
  CORRECTED--Ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Found foods cold holding at improper temperatures: chicken salad at 45F in case, and potato salad at 44F, bella pasta at 45F on salad bar.
  CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration in bucket on prep table---it was found with no chlorine, and containing dirty solution.
  CORRECTED--Use test strips when making sanitizer solution to be sure chlorine is 50-100 PPM.
• 4-602.12B - The cavity of the microwave oven was observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 6-501.11 - Repeat Found open drain in floor under handsink.
  Seal/cap floor drain to remove pest entry.
• 7-204.11 - Critical Found chlorine in sanitizing bucket in 3-comp.sink to have more than 100 PPM chlorine.
  CORRECTED DURING INSPECTION--Use test strips when making sanitizing solution to be sure chlorine is 50-100 PPM.

October 14, 2003 (Routine)

• 11-14A - Critical The establishment has not posted the current permit to operate in a conspicuous location.
  Upon receipt of current permit, immediately post the permit to operate in plain view to the public.
• 4-204.112B - Repeat There was no temperature measuring device located in the cold display case.
  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.
• 4-302.12 - The certified food manager did not provide a food temperature measuring device.
  CORRECTED DURING INSPECTION. Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-501.114A - Observed folding utility table in disrepair against wall.
  Remove all unnecessary items from the facility. The presence of unnecessary articles makes regular and effective cleaning more difficult and less likely.
• 4-502.13A - Manufacturer containers were observed reused for the storage of utensils.
  Discontinue the reuse of single-use containers for utensil storage. Provide approved reusable storage containers designed for your food and utensil storage needs.
• 6-303.11A - Inadequate lighting was noted in the walkin freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Replace the burned out bulbs.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed hard-boiled eggs, cheeses, sliced meats and wild rice 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.
• 5-205.15B - Hot water valve at mop sink was observed leaking.
  Plumbing systems and components shall be maintained in good repair.
• 5-202.13 - Critical The diameter of the air gap between the outlets of the three vats and the flood level rim of the three compartment sink is less than twice the diameter of the water supply inlet.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap
• 6-501.11 - The following items/structures were observed as being in need of repair: 1) Floor tile is missing behind cheese display case. 2) Door is broken on cold display case. 3) Metal flashing at base of red counter is pulled away from counter.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the noted items.
• 6-501.12A - A general observation was made of a need for more orderly storage in the dry storage closet.
  Designate shelves for different products. Hang brooms in a rack. Elevate all items off floor for easy access for cleaning.
• 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: bottom shelf of center prep tables, abutting side surfaces of center prep tables.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of prep table undercounter unit, inside of cold display case.
  Clean and sanitize these surfaces for food contact.

July 30, 2003 (Complaint)