August 26, 2009 (Follow-up)

• 0800 - Corrected During Inspection Critical Repeat Meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F 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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) soup 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.

August 11, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0790 - Corrected During Inspection Improper methods used to thaw meat.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0800 - Critical Meat sause in WI noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) pasta and soups 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.
• 1790 - Corrected During Inspection The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.

December 08, 2008 (Routine)

• 0610 - Corrected During Inspection 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) soup 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.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the reach in cooler.
  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.

April 24, 2008 (Follow-up)

• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0850 - Corrected During Inspection Critical Repeat Found cut tomatoes @ 74 F sitting on the cook-line counter.
  Have cut tomatoes on time as a public health control policy whereby after 4 hours at a improper temperature, the cut tomatoes are the discarded. Policy must be written.
• 1750 - Repeat Single-use articles/ Single-service items were observed reused for the storage of @FOOD@.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2350 ii - Repeat Found pre-wash sink drain in the dishwashing area leaking water onto the floor.
  Repair water leak.
• 2580 - Repeat Found water or likely condensate collected on a tray held above foods inside the Traulsen #2 cooler unit.
  Repair the condensate drain line to prevent incidental contact with foods.
• 2600 - Repeat The waste oil container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2740 - Repeat Leachate (liquid waste) 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.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of rodents. The back exit doors had many holes that could serve as rodent entry points. were
  Protect the food establishment against the entry of rodents by: Filling or closing holes and other gaps along the doors. Rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Repeat Found the lighting inside the large W-in cooler to be dim and not bright enough to properly see areas that may require cleaning.
  Improve on the lighting to 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.

April 18, 2008 (Follow-up)

• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Critical Repeat Found the following cooler units holding potentially hazardous foods at improper temperatures:Large W-in cooler ( cocktail sauce and tartar sauce @ 45 F);Salad Prep/Make unit (cooked noodles @ 52 F in upper section);Reach-in Delfield #2 (tuna salad @51 F prepared at least a day ago); Traulsen #2 (cut tomatoes@55 -57 F recently cut).
  Relocate cut tomatoes to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard tuna salad.Lower temperatures of all the cooler units so that they can maintain potentially hazardous foods at 41 F or lower.
• 0830 - Critical Repeat Found prepared foods in several refrigeration units that were not date marked for disposition.
  Mark the name and "consume by" date on the container of prepared 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.
• 0850 - Critical Repeat Found cut tomatoes @ 74 F sitting on the cook-line counter.
  Have cut tomatoes on time as a public health control policy whereby after 4 hours at a improper temperature, the cut tomatoes are the discarded. Policy must be written.
• 1750 - Repeat Single-use articles/ Single-service items were observed reused for the storage of @FOOD@.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2350 ii - Repeat Found pre-wash sink drain in the dishwashing area leaking water onto the floor.
  Repair water leak.
• 2580 - Repeat Found water or likely condensate collected on a tray held above foods inside the Traulsen #2 cooler unit.
  Repair the condensate drain line to prevent incidental contact with foods.
• 2600 - Repeat The waste oil container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2740 - Repeat Leachate (liquid waste) 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.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of rodents. The back exit doors had many holes that could serve as rodent entry points. were
  Protect the food establishment against the entry of rodents by: Filling or closing holes and other gaps along the doors. Rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Repeat Found the lighting inside the large W-in cooler to be dim and not bright enough to properly see areas that may require cleaning.
  Improve on the lighting to 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.

April 11, 2008 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw meats were found stored over ready-to-eat (RTE) food in several cooler units.
  Store raw meats on lower shelves and ready-to-eat foods on upper shelves.
• 0820 A 2 - Critical Found the following cooler units holding potentially hazardous foods at improper temperatures:Large W-in cooler ( cocktail sauce and tartar sauce @ 45 F);Salad Prep/Make unit (cooked noodles @ 52 F in upper section);Reach-in Delfield #2 (tuna salad @51 F prepared at least a day ago); Traulsen #2 (cut tomatoes@55 -57 F recently cut).
  Relocate cut tomatoes to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard tuna salad.Lower temperatures of all the cooler units so that they can maintain potentially hazardous foods at 41 F or lower.
• 0830 - Critical Repeat Found prepared foods in several refrigeration units that were not date marked for disposition.
  Mark the name and "consume by" date on the container of prepared 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.
• 0850 - Critical Found cut tomatoes @ 74 F sitting on the cook-line counter.
  Have cut tomatoes on time as a public health control policy whereby after 4 hours at a improper temperature, the cut tomatoes are the discarded. Policy must be written.
• 1750 - Single-use articles/ Single-service items were observed reused for the storage of @FOOD@.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2350 ii - Found pre-wash sink drain in the dishwashing area leaking water onto the floor.
  Repair water leak.
• 2580 - Found water or likely condensate collected on a tray held above foods inside the Traulsen #2 cooler unit.
  Repair the condensate drain line to prevent incidental contact with foods.
• 2600 - The waste oil container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2740 - Leachate (liquid waste) 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.
• 2930 - Outer opening of the food establishment is not protected against entry of rodents. The back exit doors had many holes that could serve as rodent entry points. were
  Protect the food establishment against the entry of rodents by: Filling or closing holes and other gaps along the doors. Rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Found the lighting inside the large W-in cooler to be dim and not bright enough to properly see areas that may require cleaning.
  Improve on the lighting to 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.

December 11, 2007 (Routine)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: potatoe salad and cuts of beef.
  Store food in packages, covered containers, or wrappings.
• 0820 - Corrected During Inspection Critical sliced tomatoes cold holding at improper temperatures. Refer temp was turned down.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar area
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

February 08, 2007 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: fish, chicken, scallops.
  Store food in packages, covered containers, or wrappings.
• 0610 - Food stored on the floor of the WI.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) rice pudding and potato salad 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
  Clean and sanitize these surfaces for food contact.

October 26, 2006 (Routine)

• 0550 - Ice scoops observed with handles in product.
  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.
• 1800 - The gaskets on the small refrigerator on the cook line are in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - 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. Signage was left with PIC.

July 07, 2006 (Routine)

• 0220 - Critical Beverage, glass and straw, found in produce WI.
  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.
• 0550 - Flour scoop stored with handle in flour.
  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.
• 1320 - There was no temperature measuring device located in the several of the refrigeration 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machines.
  Clean and sanitize these surfaces for food contact.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2000 - Clean plates were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

October 07, 2005 (Routine)

• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - The door gasket on the reach-in coolers are damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:ice maker
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the door gaskets as needed, also the sides of the grill, friers, and the stove top 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.
• 3080 - Less than 20 foot candles of light was noted in the @Location@
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3180 - The floor in the walk in cooler in the meat room 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.

February 02, 2005 (Routine)

• 1570 - The door gasket of the salad prep. unit is damaged.
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 3080 - Less than 10 foot candles of light was noted in the dry storage room
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - The floor tile in the mop room area is broken and in need or repairer. Also reseal the floor/wall molding under the dish washer.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floors in the following areas need to be cleaned. Under the drink boxes, dry storage and in the walk in cooler.
  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.
• 3250 - Repeat Employee toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

June 16, 2004 (Routine)

• 2890 - Light bulbs in the salad prep. area under the small hood are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles of light was noted in the back food prep. area.
  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
• 1800 - The nonfood contact surface of the under the microwave oven prep. line, base of the can opener, and door gaskets as needed 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.
• 3180 - Floor in the meat room walk in 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.
• 3045 - 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.
• 1570 - The ice maker door in the area of the store room was observed in a state of disrepair and damaged.
  Repair the door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

November 25, 2003 (Routine)

• 1100 - The food contact surface of the ice maker inside plastic door is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the plastic 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.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 3180 - Wall in the dish room under the table noted in need of cleaning. Also the floor in the drink box area is 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.
• 3250 - Toilet room doors are being kept open Employee women's rest room
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 1570 - Repeat The door gasket of the reach ins is damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications. as needed.

September 23, 2003 (Critical Procedures)