June 09, 2009 (Critical Procedures)

March 03, 2009 (Routine)

• 0790 - Improper methods used to thaw whole cuts of pork.
  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
• 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

September 17, 2008 (Routine)

• 0080 - Corrected During Inspection Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0470 - Corrected During Inspection Critical Raw foods of animal origin [shell eggs] stored over ready-to-eat (RTE) food [cheese and salad dressing] in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1780 E - Surface of the can opener blade observed soiled with accumulations of grime and debris.
  Clean the surface of the blade at any time when contamination may have occurred.
• 2000 - Single service containers [salad boxes and to-go containers] were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3330 - Corrected During Inspection Critical Working containers of cleaning agents 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.

September 20, 2007 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed large container of soup stored directly on walk-in refrigerator floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2830 - Floor wall juncture under 3 compartment sink is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Exterior back door in not self-closing.
  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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No employee hand wash sign displayed in restrooms.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Edges of kitchen floor is 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning solutions are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaning chemicals stored above food.
  Containers of cleaning solutions and other chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 14, 2006 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before donning gloves, engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Knives stored between prep units.
  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.
• 0550 - Dispensing utensils improperly stored between uses. Foam cup without handle used for scooping 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Freezer bottomPrep table shelfFlour and sugar bins
  Maintain nonfood-contact surfaces of equipment clean.

August 14, 2006 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before donning gloves, engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Knives stored between prep units.
  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.
• 0550 - Dispensing utensils improperly stored between uses. Foam cup without handle used for scooping 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Freezer bottomPrep table shelfFlour and sugar bins
  Maintain nonfood-contact surfaces of equipment clean.

July 05, 2005 (Routine)

• 0480 - Unlabeled food containers holding white powder.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloths stored on counter/prep surface
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Table under slicer (CORRECTED DURING INSPECTION)Ventilation hood baffles, frame and backsplash. NOTE: Excessive amount of grease and grease droplet accumulation for a unit in operation only 30 days. Hood system does not appear to be drawing properly. A check of cfm draw by Building Dept. is strongly recommended.
  Maintain nonfood-contact surfaces of equipment clean.

July 05, 2005 (Routine)

• 0480 - Unlabeled food containers holding white powder.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloths stored on counter/prep surface
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Table under slicer (CORRECTED DURING INSPECTION)Ventilation hood baffles, frame and backsplash. NOTE: Excessive amount of grease and grease droplet accumulation for a unit in operation only 30 days. Hood system does not appear to be drawing properly. A check of cfm draw by Building Dept. is strongly recommended.
  Maintain nonfood-contact surfaces of equipment clean.

July 05, 2005 (Routine)

• 0480 - Unlabeled food containers holding white powder.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloths stored on counter/prep surface
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Table under slicer (CORRECTED DURING INSPECTION)Ventilation hood baffles, frame and backsplash. NOTE: Excessive amount of grease and grease droplet accumulation for a unit in operation only 30 days. Hood system does not appear to be drawing properly. A check of cfm draw by Building Dept. is strongly recommended.
  Maintain nonfood-contact surfaces of equipment clean.

June 02, 2005 (Routine)

• 0550 - Provide sanitary storage for the ice scoop.
  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.
• 1060 - The nonfood contact surface of the wooden cabinetry behind the service counter is not corrosion resistant, nonabsorbent, and/or smooth. Seal the wood to provide smooth, cleanable, nonabsorbent surface.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2810 - Floor or floor covering at back door threshold is not smooth and easily cleanable. Seal/install flashing at back door threshold.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3020 - Soap was not provided at the hand washing lavatories in the restrooms and kitchen. (Soap is currently available at 3 bay sink)
  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.