July 30, 2009 (Routine)

July 17, 2008 (Critical Procedures)

• 3-302.12 - Unlabeled food containers with the following food items
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use. Ice scoop handle may have contacted ice substrate
  During pauses in food preparation or dispensing, food utensils shall be stored 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, 4. in running water of sufficient velocity to flush particulates to the drain
• 3-304.14(B)(1) - Improper storage of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Corrected During Inspection Lemons were stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks.
• 3-501.17(B) - Critical The ready-to-eat , commercially processed cheesecake in the refrigeration unit was not properly dated for disposition after opening
  Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. Please correct by close of busines