October 02, 2009 (Routine)

• 0220 - 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.
• 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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Sub sandwich loaves of bread stored improperly.
  Elevate food storage onto approved shelving with minimum 6" space/legs or casters.

April 03, 2009 (Routine)

October 06, 2008 (Routine)

April 07, 2008 (Routine)

• 0830 - Critical The prepared ready-to-eat, cooked leftovers (italian sausage etc.) in the refrigeration unit were 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.
• 3340 - Corrected During Inspection Critical Container of paint was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of paint and other toxic materials must be located in areas that are not above food, equipment, utensils, linens or single service items.

October 09, 2007 (Routine)

April 10, 2007 (Routine)

• 0220 - Critical The food handlers are drinking from uncovered containers in the food preparation area.
  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.
• 0240 - Repeat 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.
• 1320 - There was no temperature measuring device located in the large reach-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.

October 13, 2006 (Routine)

• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer and attached parts.
  Clean and sanitize these surfaces prior to next use to prevent cross contamination.
• 3180 - Area on floor beneath walk-in cooler shelves had food bits, residue and grime.
  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.

April 24, 2006 (Routine)

• 0240 - Repeat 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.
• 0820 - Critical Make unit temperature was 50 degrees Fahrenheit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

October 26, 2005 (Routine)

• 0240 - Employee observed working in the food service area without proper hair cover/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.
• 0840 - Critical The prepared ready-to-eat (RTE) pre-cooked meat balls in the refrigeration unit were not properly labeled/dated for identification/disposition.
  Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer.
  Clean and sanitize the multi-purpose meat slicer surface thoroughly to prevent cross contamination between meats and vegetables.

August 01, 2005 (Routine)

• 0830 - Critical The prepared pre-cooked items in the refrigeration unit were not properly dated/ labeled (identification of contents of bags/containers) for disposition.
  Mark the name and ""consume by"" date on the container of 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.
• 1320 - There was no temperature measuring device located in the reach-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.

May 03, 2005 (Routine)

• 0760 - Critical The hot hoagie steak (meat) was not reheated to 165F within 2 hours to eliminate potential pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 1800 - The nonfood contact surface of the fan guard attached to the cooling unit in the walk-in refrigerator had accumulations of grime and dust.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 28, 2005 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer.
  Clean and sanitize these surfaces for food contact to prevent cross contamination.
• 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.
• 3180 - Wall behind pizza oven had dust accumulation.
  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.

December 02, 2004 (Routine)

September 02, 2004 (Routine)

June 03, 2004 (Routine)

March 08, 2004 (Routine)

• 3170 - Repeat Ventscreen detached from ceiling tile.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - Small make table reach-in refrigerator had an internal leak causing water to pool at the bottom.
  Repair the unit to restore it to 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

December 08, 2003 (Routine)

• 0830 - Critical Several packages of sliced meats on shelves in walk-in refrigeration unit with no date, time or identification labels.
  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.
• 3170 - Repeat Some ceiling tiles and vents observed in need of repair/replacement. The runner for the electrical outlet near the make table observed separating from the wall. Some wall tiles broken and in need of replacement.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and provides potential sites for pests harborage and proliferation..
• 1570 - Repeat The door gasket of the make table reach-in was worn and torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat The under counter reach-in beneath the cash register was observed in a state of disrepair and damaged. The unit was not working and had chopped lettuce and chopped onions stored within.
  Repair the unit 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

September 24, 2003 (Routine)

June 12, 2003 (Routine)

• 1570 - The door gasket of the make table reach-in refrigerator unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications to ensure proper closure and to maintain required temperatures.
• 3170 - Wall tiles, run for the electrical for the electrical wiring, and cracked and dried wall sealant observed in corner and above main food preparation and handling area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Also, potential pest harborages can result from poor maintenance.

March 19, 2003 (Routine)