October 16, 2009 (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 food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 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.

September 15, 2008 (Routine)

• 0480 - Repeat Unlabeled food containers.
  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.
• 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.

February 27, 2008 (Routine)

• 0480 - Unlabeled food containers.
  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 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The prepared ready-to-eat (RTE) food 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.

November 07, 2007 (Routine)

March 21, 2007 (Routine)

• 0450 - Critical Food employee failed to wash his or her hands. Dishwasher handled clean plates after handling dirty plates, without washing hands in between.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1190 - There aren't temperature measuring devices in all of the refrigeration units.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 2890 - There are light bulbs not shielded, coated, or otherwise shatter-resistent in the kitchen.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

July 20, 2006 (Routine)

• 0820 - Critical Food in the prep box cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Turn the temperature down in the unit to maintain temperature. If the unit won't hold temperature, have it serviced or replaced.
• 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.
• 2890 - Light bulbs not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

July 20, 2006 (Routine)

• 0820 - Critical Food in the prep box cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Turn the temperature down in the unit to maintain temperature. If the unit won't hold temperature, have it serviced or replaced.
• 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.
• 2890 - Light bulbs not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 13, 2006 (Routine)

• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw sausage over RTE foods.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - In-use utensils improperly stored between use. Ice scoop was observed down in the ice.
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The rear screen door needs to close firmly and the gap around the inner door needs to be blocked.
  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. There wasn't a sign observed in the mens restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

September 01, 2004 (Routine)

• 2000 - Utensils in utensil drawer were not stored protected from contamination
  Store utensils in such a way that handles are presented to the server
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dust on fan of walk in cooler, on AC unit in kitchen, fan in prep cooler on cook line.
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Critical Provolone cheese in upper part of cook line prep cooler at 56 F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Lower amount of cheese in prep cooler
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1060 - The nonfood contact surface of the dry storage shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1750 - Manufacturer containers were observed reused for the storage of dry food.
  Discontinue the reuse of manufacturer containers for dry food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  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
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside surface of ice machine is rusted and in need of cleaning
  Clean and sanitize these surfaces for food contact.
• 2810 - Wall or wall covering behind dish machine is no longer smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 1550 - The 3 compartment sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1320 - There was no temperature measuring device located in the walk in cooler, prep cooler and glass front 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. (ambient air thermometers in 3 degree increments and accurate to + or - 3 degrees)
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3180 - Wall behind cookline 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed eggs stored over RTE mushrooms in walk in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect raw potatoes from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination

September 01, 2004 (Routine)

• 2000 - Utensils in utensil drawer were not stored protected from contamination
  Store utensils in such a way that handles are presented to the server
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dust on fan of walk in cooler, on AC unit in kitchen, fan in prep cooler on cook line.
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Critical Provolone cheese in upper part of cook line prep cooler at 56 F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Lower amount of cheese in prep cooler
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1060 - The nonfood contact surface of the dry storage shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1750 - Manufacturer containers were observed reused for the storage of dry food.
  Discontinue the reuse of manufacturer containers for dry food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  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
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside surface of ice machine is rusted and in need of cleaning
  Clean and sanitize these surfaces for food contact.
• 2810 - Wall or wall covering behind dish machine is no longer smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 1550 - The 3 compartment sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1320 - There was no temperature measuring device located in the walk in cooler, prep cooler and glass front 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. (ambient air thermometers in 3 degree increments and accurate to + or - 3 degrees)
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3180 - Wall behind cookline 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed eggs stored over RTE mushrooms in walk in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect raw potatoes from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination

September 01, 2004 (Routine)

• 2000 - Utensils in utensil drawer were not stored protected from contamination
  Store utensils in such a way that handles are presented to the server
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Dust on fan of walk in cooler, on AC unit in kitchen, fan in prep cooler on cook line.
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Critical Provolone cheese in upper part of cook line prep cooler at 56 F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Lower amount of cheese in prep cooler
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1060 - The nonfood contact surface of the dry storage shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1750 - Manufacturer containers were observed reused for the storage of dry food.
  Discontinue the reuse of manufacturer containers for dry food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  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
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside surface of ice machine is rusted and in need of cleaning
  Clean and sanitize these surfaces for food contact.
• 2810 - Wall or wall covering behind dish machine is no longer smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 1550 - The 3 compartment sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1320 - There was no temperature measuring device located in the walk in cooler, prep cooler and glass front 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. (ambient air thermometers in 3 degree increments and accurate to + or - 3 degrees)
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3180 - Wall behind cookline 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed eggs stored over RTE mushrooms in walk in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect raw potatoes from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination