September 29, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Repeat fruit-cream cheese salad, and walnut-cream cheese salad 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.
• 1570 - Corrected During Inspection The display unit was observed not working properly.
  Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

June 30, 2009 (Routine)

• 0470 - Corrected During Inspection 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.
• 0820 A 2 - Corrected During Inspection Critical Repeat Sliced tomatoes cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - Corrected During Inspection The temperature measuring device located low-boy is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 2260 - Corrected During Inspection Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Remove the y-type adapter or install a double check valve w/ an atmospheric vent or pressure rated vacuum breaker.

April 01, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the ice cream freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 A 2 - Corrected During Inspection Critical Milk cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1730 - Repeat The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets with hoses attached.

January 29, 2009 (Routine)

October 31, 2008 (Routine)

• 0800 - Corrected During Inspection Critical Soup noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 A 2 - Corrected During Inspection Critical Shrimps salad and fruit salad (melons in salad) were 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.

July 29, 2008 (Routine)

• 1040 - A virgin wood is used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1540 - Corrected During Inspection Single service articles was observed stored under (unshielded sewer lines, water lines, open stairwells, other).
  Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.

April 18, 2008 (Routine)

• 0560 - Corrected During Inspection Repeat Linens in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.

January 22, 2008 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the serving area waitress station, water and tea pitcher.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  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.
• 0560 - Corrected During Inspection Linens in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 1510 - Corrected During Inspection 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.
• 1750 - Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1830 - Soiled items were observed loaded into the warewashing machine improperly.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 2310 B - Repeat The handwash station at the waitress station is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

October 16, 2007 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the serving line (pitcher of water not covered).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0800 - Corrected During Inspection Critical Turkey soup in ice bath noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0960 2 - The food contact surface of the dry ingredient (Styrofoam) is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the dry ingredient (Styrofoam) to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1800 - The nonfood contact surface of the reach-in cooler 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.
• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

July 11, 2007 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food. Employee is wearing wrist watch while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0830 - Critical The prepared ready-to-eat (RTE) soft 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. 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.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 2310 B - Corrected During Inspection The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

April 12, 2007 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food. (Armstrong wrist rubber band)
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  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.
• 0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 1080 - Corrected During Inspection The paper towel under cutting board is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1730 - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use. ( Discarded by mgr.)
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 2010 - Corrected During Inspection Clean equipment/utensils were found stored at the cabinet with sewer line.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.

January 09, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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 - Dispensing utensils improperly stored between uses.
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) roast beef and chicken 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

October 13, 2006 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) milk 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.
• 1570 - The door gasket of the reach-in is damaged.
  Repair or replace the reach-in cooler door gasket in accordance with the manufacturer's specifications.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and sleeve.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Clean silverware were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

July 13, 2006 (Routine)

• 1730 - Corrected During Inspection Spatulas were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the spatulas to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 3170 - Wall beside salad prep refrigerator is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Corrected During Inspection Repeat 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.
• 3340 - Corrected During Inspection Critical Two containers of cleaning chemicals observed sitting on one end of the three compartment sink.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 23, 2006 (Routine)

• 0450 - Corrected During Inspection 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 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over ready-to-eat food in the reach-in unit.
  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.
• 0800 - Corrected During Inspection Critical Bulk containers of soup noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - Corrected During Inspection Repeat The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0810 - Corrected During Inspection Repeat Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food was cooled in the bulk container.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• 0820 - Corrected During Inspection Critical Repeat Potentially hazardous food such as cut melon and roast beef cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1570 - Door handle to one of the reach-in unit was observed in a state of disrepair and damaged.
  Repair the handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1790 - Corrected During Inspection The interior of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Corrected During Inspection Repeat Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2310 B - Corrected During Inspection The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3220 - Corrected During Inspection 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 22, 2005 (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.
• 0650 - The food (crouton, shredded cheese) on counter next to soups are not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0810 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical Repeat Breading cold holding at (room temperature) improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - There was no temperature measuring device located in one of the drink refrigerators.
  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.
• 1580 - Repeat The small cutting board along the prep refrigerator 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2850 - Mats or duckboards in kitchen not removable and easily cleanable.
  Design mats and duckboards to be removable and easily cleanable.

April 27, 2005 (Routine)

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) (grilled snadwiches) 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.
• 0550 - Repeat In-use utensils (tongs on oven handle, serving utensils in standing water) improperly stored between use.
  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.
• 0790 - Corrected During Inspection Improper methods used to thaw frozen pastrami.
  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
• 0820 - Corrected During Inspection Critical Several prepared salads (chicken, tuna, cantaloupe/honey dew salad) and sliced ham cold holding at improper temperatures at cookline's prep refrigerator.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1570 - Handles of several serving utensils was observed in a state of disrepair and damaged.
  Replace the utensils with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The large cutting board along the back food prep refrigerator 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.
• 1790 - The food contact equipment surface of the flat grill is observed soiled with accumulations of burnt on food debris.
  Clean the food contact surface of the grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - The exterior of the panini grill and the top of the stove need cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

April 27, 2005 (Routine)

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) (grilled snadwiches) 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.
• 0550 - Repeat In-use utensils (tongs on oven handle, serving utensils in standing water) improperly stored between use.
  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.
• 0790 - Corrected During Inspection Improper methods used to thaw frozen pastrami.
  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
• 0820 - Corrected During Inspection Critical Several prepared salads (chicken, tuna, cantaloupe/honey dew salad) and sliced ham cold holding at improper temperatures at cookline's prep refrigerator.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1570 - Handles of several serving utensils was observed in a state of disrepair and damaged.
  Replace the utensils with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The large cutting board along the back food prep refrigerator 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.
• 1790 - The food contact equipment surface of the flat grill is observed soiled with accumulations of burnt on food debris.
  Clean the food contact surface of the grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - The exterior of the panini grill and the top of the stove need cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

January 12, 2005 (Routine)

• 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0470 A 4 - Bread and fruit salad stored open, not covered or protected by sneeze shield.
  Store food in packages, covered containers, wrappings or under a sneeze shield.
• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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.
• 1580 - Repeat The large cutting board at the food prep refrigerator 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.
• 1800 - Corrected During Inspection The metal shelving rack next to the dishwashing machine is in need of cleaning. The small black fan used at the cookline is in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - The caulking at the wall adjacent to the dishwashing machine's enterance is not maintained in good repair due to mold.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 12, 2005 (Routine)

• 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0470 A 4 - Bread and fruit salad stored open, not covered or protected by sneeze shield.
  Store food in packages, covered containers, wrappings or under a sneeze shield.
• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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.
• 1580 - Repeat The large cutting board at the food prep refrigerator 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.
• 1800 - Corrected During Inspection The metal shelving rack next to the dishwashing machine is in need of cleaning. The small black fan used at the cookline is in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - The caulking at the wall adjacent to the dishwashing machine's enterance is not maintained in good repair due to mold.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 21, 2004 (Routine)

• 1450 - Cookline refirgerator airflow was restricted due to foods being pushed up against air vent. CORRECTING/FOODS MOVED TO ALLOW PROPER AIRFLOW & MANAGER HAS AGREED TO CHECK UNIT TEMPERATURE IN 30 MINUTES.
  Monitor unit for temperature drop within next 30 minutes. Unit is currently reading 45 F, if unit does not drop to 40 F or below, move all potentially hazardous foods to other units & call for repair. 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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 0550 - Dispensing utensils improperly stored between uses.
  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 only holds one utensil.
• 1580 - The cutting board at a food prep refrigerator has excessive cuts. 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.
• 3180 - Floor below some refrigerators 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.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 200 F. Dishwashing repair person stated to be enroute. A follow-up will be conducted.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

July 20, 2004 (Routine)

• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Utensils were observed stored unprotected on the oven handles..
  Storre tongs in off the oven rack.
• 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair/replace the cutting boards 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.

July 20, 2004 (Routine)

• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Utensils were observed stored unprotected on the oven handles..
  Storre tongs in off the oven rack.
• 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair/replace the cutting boards 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.

March 01, 2004 (Routine)

• 0820 - Critical Repeat Tuna salad cold holding at improper temperatures. Corrected
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Corrected
  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.
• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the display refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair/replace the cutting boards 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.

March 01, 2004 (Routine)

• 0820 - Critical Repeat Tuna salad cold holding at improper temperatures. Corrected
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Corrected
  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.
• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees F) located in the display refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair/replace the cutting boards 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.

November 13, 2003 (Routine)

• 0470 - Unwrapped or uncovered food in the reach in. Corrected.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - The door gasket of the make unit is (missing, damaged).
  Repair or replace the make unit door gasket in accordance with the manufacturer's specifications.
• 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the cutting boards 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.
• 3170 - Wall and ceiling tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1350 - The temperature measuring device for the rinse tank of the warewashing machine is (missing/not operating.)
  Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the make refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 0820 - Critical Beef cold holding at improper temperatures. Corrected
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

November 13, 2003 (Routine)

• 0470 - Unwrapped or uncovered food in the reach in. Corrected.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1570 - The door gasket of the make unit is (missing, damaged).
  Repair or replace the make unit door gasket in accordance with the manufacturer's specifications.
• 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the cutting boards 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.
• 3170 - Wall and ceiling tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1350 - The temperature measuring device for the rinse tank of the warewashing machine is (missing/not operating.)
  Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the make refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 0820 - Critical Beef cold holding at improper temperatures. Corrected
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

August 19, 2003 (Routine)

• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2000 - Repeat Tongs were found stored on oven door.
  Store tongs in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1570 - Repeat Repair/replace Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the cutting boards 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.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
  Clean and sanitize these surfaces for food contact.
• 3170 - Ceiling tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0820 - Critical Repeat Whipped cream cold holding at improper temperatures (Corrected).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3340 - Critical Containers of chemical cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (Corrected).
  Containers of chemical cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (Corrected).
  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.

April 01, 2003 (Routine)

• 3380 - Critical Repeat Ammonia being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only ammonia that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair/replace the cutting boardsto 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.
• 0820 - Critical Repeat Potato salad cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1190 -