September 01, 2009 (Critical Procedures)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Collards, mac &cheese, and green beans in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date or the "prepared on 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.
• 0930 - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburger and cheeseburger that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.

June 26, 2009 (Follow-up)

June 23, 2009 (Follow-up)

• 0820 A 2 - Corrected During Inspection Critical Repeat Rice, sweet potatoes, macaroni, ox-tails, shrimp, raw chicken and tomato sauce cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0850 - Corrected During Inspection Critical Green beans, Mac & cheese, mac & cheese #2 and chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Time is not approved for this facility by RCHD.
• 0940 - Corrected During Inspection Critical Macaroni & Cheese with mold like substance and odor has not been discarded or rendered unusable.
  Discard or render unusable food that is found to be unsafe or adulterated.
• 1450 - The reach in was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items at 41 deg. F or below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Repeat The drawers in the Kenmore reach in was observed in a state of disrepair and damaged.
  Repair the drawers (or remove them) 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 repair/remove, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:-Martini glasses-Lids-grater-cups
  Clean and sanitize these surfaces for food contact.
• 2940 - Repeat Exterior roof of the food establishment is not protecting the establishment from the weather (Chest freezer out in elements).
  Repair roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects. Move chest freezer to be under the exhisitng overhead.
• 3080 - Repeat Less than 10 foot candles of light was noted in the storage room outside - bulb is out.
  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.
• 3180 - Repeat The floors and wall outside and inside 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.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment (broken ice machine outside). The back alley/storage room/area cluttered, soiled and unorganized.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Clean and re-organize the areas above.

June 03, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food (lettuce) 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.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use (ice scoop handle 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 135F.
• 0820 A 2 - Corrected During Inspection Critical Rice, sweet potatoes, macaroni, ox-tails, shrimp, raw chicken and tomato sauce cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) rice, sweet potatoes, macaroni 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.
• 1060 - The nonfood contact surface of the shelf under the prep table 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.
• 1570 - The drawers in the Kenmore reach in was observed in a state of disrepair and damaged.
  Repair the drawers (or remove them) 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 repair/remove, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:-Martini glasses-Lids-grater-cups
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection To go bags used for food were found stored on the floor..
  Store to go bags and other single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2940 - Exterior roof of the food establishment is not protecting the establishment from the weather (Chest freezer out in elements).
  Repair roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects. Move chest freezer to be under the exhisitng overhead.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  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.
• 3080 - Less than 10 foot candles of light was noted in the storage room outside - bulb is out.
  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.
• 3180 - The floors and wall outside and inside 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment (broken ice machine outside). The back alley/storage room/area cluttered, soiled and unorganized.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Clean and re-organize the areas above.
• 3330 - Corrected During Inspection Critical Repeat Working container a Pine Sol and water solution was stored in a Windex bottle and is 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.

February 04, 2009 (Critical Procedures)

October 16, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin (Salmon cake mix and raw shell eggs) stored over ready-to-eat (RTE) food (Bread and produce) in the side by side refrigeration unit.
  Separate raw foods of animal origin (such as fish, chicken and raw shell eggs) during storage, preparation, holding, and display from RTE food including foods such as bread, produce, sauces, and cooked RTE food.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) green beans in the Frigidare refrigeration unit 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. 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.
• 3210 - Critical Mop sink observed holding a pot of potatoes.
  Refrain from using mop sink for food preparation. Install an additional sink to serve as a food prep sink. Do not use the same sink for both the disposal of mop water/mop water fill up and as a food prep sink.
• 3330 - Corrected During Inspection Critical Working container or windex-water solution was 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.

June 26, 2008 (Follow-up)

June 17, 2008 (Routine)

• 1320 - There was no temperature measuring device located in the reach in refrigeration unit.
  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 The following utensils were observed soiled to sight and touch: Utensils and utensil bins n the kitchen.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the following equipment has an accumulation of grime and debris: - Door gaskets to reach in freezers and refrigerator- Interior surfaces of reach in refrigerator and reach in freezers- Exterior surfaces of deep fat fryer- Side and top of stove- Interior of Star Metal reach in refrigerator- Interior surfaces of hood/hood filters.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Bank of fluorescent lights in the kitchen was not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Floor in front of the 3 compartment sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor and ceilings throughout the facility has an accumulation of grime and debris.
  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.

June 28, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Repeat Assorted food items in the refrigerator cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. (thermostat was turned down at the inspection)
• 1190 - There is not a visible thermometor in the refrigerator which is not maintaining temperature.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (10 ppm) (corrected to 100 ppm at the inspection)
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-bottom microwave (corrected at this inspection)-inside of the oven-inside door and sides of the fryer
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 21, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Repeat Raw eggs and raw meat observed stored above Ready To Eat (RTE) foods. (Bread and greens.)
  Store raw eggs and raw meats below RTE foods to reduce the chance of cross contamination.
• 0820 - Corrected During Inspection Critical Rice hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was observed blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 3340 - Corrected During Inspection Critical Container of cleaning chemical was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 28, 2006 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw chicken stored over ready-to-eat (RTE) cooked shrimp in the Kenmore refrigeration unit. Also the container of cooked shrimp in the refrigerator is open/unprotected.
  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 foods such as vegetables, and cooked RTE food. Also, properly cover/ protect the stored, cooked shrimp.
• 3330 - Corrected During Inspection Critical Working containers of Pine Sol cleaner 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.

May 30, 2006 (Routine)

• 0960 1 - Corrected During Inspection Critical The food contact surface of the teflon pans (which are very scratched) is not safe.
  Replace the teflon pans (they were removed from service at this inspection) to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1190 - Thermometors are needed for all refrigerators and freezers.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1550 - The ladies room sink is not sealed to adjoining equipment or walls.(top of sink at the wall needs caulking.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the white deli top cutting board used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of cutting board no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surfaces of the following equipment have accumulations of grime and debris:The back, sides, and the underneath cabinet of the fryers.The sides / top of the grill.Inside of the oven.The warmer oven (outside) next to the fryer.(Inspector suggested covering the side of the warmer with a flat piece of metal so it is easy to clean.The inside top of the microwave.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2750 - Super cans outback need cleaning on the outside.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
• 2920 - Toilet room door is not provided with a self-closing door (mens and ladies)
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen prep area. (the middle light is not working properly).
  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
• 3090 - Ventilation is not sufficient to keep rooms free of excessive vapors (ladies room exhaust is not working properly- it sounds like a motor is not turning the fan.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3290 - Repeat Hang all mops, brooms and dust pans. Some were left between the refrigerators.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3340 - Corrected During Inspection Critical Containers of &CHEMICAL& not stored separately from insecticides or rodenticides. (bug spray with soaps)
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

September 20, 2005 (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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna 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.
• 2690 - The refuse container for the storage of old cooking grease are not insect or rodent proof.
  Waste handling containers are to be insect and rodent proof.
• 2830 - Floor and wall juncture in both restrooms and food prep area not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the food prep area.
  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.
• 3050 - No waste receptacle provided at handwashing lavatories in food prep area.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3080 - Repeat Less than 50 foot candles of light was noted in the 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

March 18, 2005 (Routine)

• 0220 - Corrected During Inspection Critical The employee is drinking and smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may drink and smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 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.
• 0620 - Food stored under other sources of contamination.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 1060 - The nonfood contact surface of the 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.
• 1580 - Corrected During Inspection The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the men's lavatory and hand sink in the food prep area.
  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.
• 3080 - Less than 50 foot candles of light was noted in the 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
• 3290 - Mop and bucket noted to be stored in such a way that it is contaminating table in prep area.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

March 03, 2004 (Routine)

• 1320 - Repeat The temperature measuring device in the refrigerator was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 3180 - Walls in the the food prep area are 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.
• 3220 - Mops and brooms 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.

July 07, 2003 (Routine)

• 1320 - There was no thermometer in the refrigerator
  A thermometer was put into refrigerator
• 3045 - There was handwashing sign near the sink
  Handwashing sign was put over sink