September 22, 2008 (Follow-up)

September 19, 2008 (Follow-up)

September 18, 2008 (Routine)

• 0610 - Food stored in a commonly wet or soiled location. (floor of the refrigerator)
  Protect food from contamination by storing the food in a clean and dry location.
• 0820 A 2 - Critical Ham cold holding at improper temperatures (54 degrees)
  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. The foods in this refrigerator was destroyed during inspection and the unit is to be repaired/replaced before storing of foods within.

September 20, 2007 (Follow-up)

• 1770 A - Corrected During Inspection Critical Repeat Cleaned pots an pans were observed stored in a container that was heavily soiled with food debris.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Repeat Take out boxes were observed stored uncovered on the freezer unit accessible to the general public.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2710 - Repeat Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
  Properly dispose of all refuse with food residue to prevent pest activity. Rodent proof waste container with tight fitting lid are required for storage of all solid waste. A dumpster is recommended.

August 08, 2007 (Routine)

• 0260 - Critical Milk unopened and opened was observed to be expired is unsound or adulterated.
  Ensure food is safe and unadulterated. Milk was discarded.
• 0820 - Corrected During Inspection Critical Pizza sauce and half and half cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. 3-door unit may not be used for storage of potentially hazardous foods until the unit can be repaired to maintain 41F or below.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the single door 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.
• 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Corrected During Inspection Critical Cleaned pots an pans were observed stored in a container that was heavily soiled with food debris.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Take out boxes were observed stored uncovered on the freezer unit accessible to the general public.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
  Properly dispose of all refuse with food residue to prevent pest activity. Rodent proof waste container with tight fitting lid are required for storage of all solid waste. A dumpster is recommended.

August 29, 2006 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor Chicken on the floor inside the freezer. Chicken wings, ham on the floor inside the walk-in cooler, flour on the floor in the kitchen..
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct within 15 days.
• 0760 - Critical The tomato sauce was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Correct immediately.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) cheese, tomato sauce, ham 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. Correct immediately.
• 1800 - The nonfood contact surface of the microwave, inside refrigeratio units has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Can opner, meat slicer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct immediately.
• 1970 - Wiping cloths that were laundered on site were observed air-drying along the food prep. table.
  Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service. Correct within 3 days.
• 3270 - Harborage conditions exist. Observed flies below 3 compartment sink.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Correct immediately.
• 3330 - Corrected During Inspection Critical Working containers of chemicals 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.

July 29, 2005 (Routine)

• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Using disposable cup to dispense dry products.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide scoops with handles to minimize contamination of food.
• 0480 - Corrected During Inspection Unlabeled food containers of flour.
  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.
• 0830 - Critical The prepared ready-to-eat tomato sauce, cheese 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.Correct immediatly
• 1150 - Torn gaskets in walk-in cooler and freezer.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. replace torn gaskets in walk-in cooler and freezer. correct in 30 days.
• 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. Correct in 30 days
• 1790 - The food contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1900 - Critical When tested, chlorine sanitizer was higher than 200 ppm found in the sanitize basin.
  Provide chorine sanitizer at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. Correct immediatly
• 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.
• 3180 - floors under 3 compartment sink 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.

June 22, 2004 (Routine)

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the 1-dr Silverking refrigeration unit and 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. Corrected during inspection.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 3 days.
• 3020 - Soap was not provided at the hand washing lavatory in the front 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. Corrected during inspection.
• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats and dressings in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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. Corrected during inspection.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Front door was held open with a rug and the rear door does not have a self-closing device on it.
  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. Closed front door during inspection. Install a self-closing device on rear door within 30 days.
• 2020 - Unwrapped forks were not stored on the counter with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. Corrected during inspection.
• 0220 - Critical Repeat The Person-in-charge (PIC) is drinking from an uncovered container 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. Corrected during inspection.
• 0960 1 - Critical The food contact surface of the storage bins is not safe.
  Replace the food storage containers with food-grade containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Correct within 10 days.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of garlic sauce, herbs, and dressings. Mozzarella cheese container, pickle jar, and bottled water containers were all used to store food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Correct within 30 days.
• 0570 - Wiping cloths improperly stored between use. Wiping cloths were stored on the counter, there was no sanitizer available.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Corrected during inspection.
• 2310 - Critical Repeat The handwashing facility located at the front prep. area was blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes preventing its use. Corrected during inspection.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition. Correct today.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: in-use utensils. The Person-in-charge stated that pizza cutters were routinely rinsed off in the front prep. area handsink.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Wash, rinse, and sanitizing procedures must be done in the 3-vat sink. Handsinks are to be used for handwashing only. Corrected during inspection.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive heat. The ambient air temperature was 91 degrees F. in the front prep. area. The pizza oven (double stack) is larger than the hood above it. Only one of the pizza ovens was operating during the inspection.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Obtain all required permits from local regulatory agencies (i.e. building department). Submit spec. sheets on any new equipment. Correct within 90 days.
• 3180 - Shelf next to 3-dr Hudson cooler and shelves in back prep. area noted in need of cleaning. There is a fan that is noted in need of cleaning that could contaminate the prep. area.
  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. Clean the fan grill. Correct today.

April 01, 2003 (Critical Procedures)

• 2310 - Critical Repeat The handwashing facility located at the front prep. area is blocked by equipment, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the prep. cooler and bread rack preventing its use. Correct within 10 days.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (front door being held open with a chair).
  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. Corrected during inspection.
• 0220 - Critical The employee was eating in prep. area where they may contaminate food, clean equipment, utensils or other items needing protection. Observed employee eating in prep. area and then handle single-service boxes without washing hands.
  Provide a designated area where employees may take breaks and eat 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. Correct today.

March 14, 2003 (Routine)

• 1320 - There was no temperature measuring device located in the pizza make cooler or walk-in 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. Correct within 3 days.
• 0610 - Food stored on the floor in walk-in cooler, freezer, and dry storage. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct within 3 days.
• 0610 - Food (cheese slices stored unprotected) stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Correct within 3 days.
• 1750 - Manufacturer containers were observed reused for the storage of chicken.
  Discontinue the reuse of single-use containers for chicken storage. Provide approved reusable food storage containers designed for your food storage needs. Correct within 14 days.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 3 days.
• 3330 - Critical Working containers of chemicals 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. Correct today.
• 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes preventing its use. Correct today.
• 0060 - Critical The person-in-charge did not successfully pass the foodservice demonstration of knowledge test.
  During hours of operation a person-in-charge must be able to demonstrate knowledge of foodservice by passing the test or by being a certified food manager. Correct within 30 days.