July 31, 2009 (Routine)

April 22, 2009 (Critical Procedures)

• 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). Eggs stored over produce.
  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.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Provide chlorine at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.

January 26, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0820 A 2 - Corrected During Inspection Critical Sliced tomato, turkey, and ham at the top of the cook line prep unit cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1580 - The cutting board(s) along the cook line are 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 - Repeat The nonfood contact surface of the bulk corn meal bins 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.
• 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 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.

February 08, 2008 (Routine)

• 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Salads are being prepared with bare hand contact.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1150 - The nonfood contact surface of the marble top prep cooler is not designed or constructed to be easily cleanable. Observed significant accumulation of food debris in crevices surrounding marble piece. (Operator states no food prep occures on marble surface).
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Marble prep table lids were observed in a state of disrepair and damaged.
  Repair lids to 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 lids, replace it with those 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: interior splash guard of ice machine and marble prep table top.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the bulk food bins and corn meal bin 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap under kitchen exterior door allowing entry of light.
  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.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in back of kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 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. This includes restrooms.
• 3180 - Walk-in refrigerator walls/ceilings, and floor edges throughout kitchen are 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.
• 3220 - 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.

February 26, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Repeat Ricotta cheese was cold holding at improper temperature in the pizza station. The container was sitting on top of an ice bath on the prep table. The container should be completely submerged within the ice, if ice is used as a means of refrigeration.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Ricotta was relocated to the prep cooler.
• 1450 - The ice bath in the pizza station (used to store pesto, sauce, ranch, ricotta) is not sufficient in capacity to adequately maintain foods at proper temperature. The level of ice is not deep enough. Food containers are not being surrounded by ice.
  Completely submerged food containers in ice, if ice is to be used as a means of refrigeration. Otherwise, store foods in a refrigeration unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: (1) Interior splash guard of the ice machine. (2) Meat slicer blade. (3) Interior of the cookline prep unit - across from the stove.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The following equipment surfaces are in need of cleaning: (1) Condenser fan in the walk-in cooler. (2) Shelves beneath the prep tables in the kitchen. (3) The mop sink.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 B - Corrected During Inspection The handwash station at the wait station was being used as a dump sink.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - The handsink in the main kitchen is not functioning.
  Restore water to the handsink.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the wait station.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Repeat The following areas are noted in need of cleaning: (1) Floor beneath equipment in the main kitchen. (2) Walls in the main kitchen.
  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.

January 05, 2006 (Complaint)

• 0820 - Corrected During Inspection Critical Mounding of food items observed on some prep. units (turkey 48 F, sausage 52 F, cooked pasta 52 F) did not meet cold and holding standards of 45 F/41 F or less.
  
• 0830 - Critical Although code-dating in the walk-in cooler was appropriate, two door prep. unit which services the salad bar had indate on misdated food. Manager agreed to correct.
  
• 3030 - Corrected During Inspection No paper towel available at service is handsink.
  
• 3180 - Back kitchen area appeared to need thorough cleaning. (ongoing) discussed.
  
• 3360 - Corrected During Inspection Critical Two issues of chemicals observed stored near/overtop food observed (paint brushes in walk-in cooler, lantern fuel dry storage)
  

October 26, 2005 (Routine)

• 0220 - Corrected During Inspection Critical In use open 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.
• 0820 - Corrected During Inspection Critical Repeat Minced garlic found cold holding at improper temperatures at the pizza prep line.
  Relocate garlic to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Garlic was relocated.
• 1570 - The door gasket of the staging refrigerator is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board at the pizza prep line 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration - the service station bleach bucket rated +200 parts per million bleach.
  Use a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution (50-100 parts per million).
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1) Interior of the microwave near the steam table. 2) Interior of the raw meat prep cooler at the cookline. 3) Interior of the reach-in freezer at the cookline.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The following equipment surfaces are not clean: 1) The door gaskets to the pizza prep cooler. 2) The exterior surfaces of the pizza prep cooler. 3) The fans in the walk-in cooler. 5) The storage shelves beneath the kitchen prep tables.
  Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - The following areas are not maintained in good repair: 1) Missing wall tiles in the staging service area. 2) The counter in the staging area needs to be caulked at the wall. 3) Damaged wood shelving throughout - damaged paint. 4) Damaged caulking at the mop sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the cleanability and functionality of the physical facilities.
• 3180 - The following areas were noted in need of cleaning: 1) Behind the beer cooler in the service station. 2) Underneath equipment throughout the kitchen and in the walk-in cooler. 3) The floor drains in the kitchen. 4) The backsplash behind the dish machine.
  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.

October 25, 2004 (Routine)

• 0220 - Critical In use open 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.
• 0220 - Critical Some staff are drinking from an uncovered container in the food preparation area.
  Employees are to drink in approved break area. All drinks are to be covered by a lid and straw. MANAGER CORRECTED.
• 0820 - Critical 1)Cooked garlic cold holding at improper temperatures. 2) Feta cheese near pizza prep. line was not being maintained in an ice / water bath.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Cooked plant material becomes a potentially hazardous food once heat treated. MANAGER TOOK CORRECTIVE ACTION.
• 0070 - No signage for customers at the buffet salad line exists informing patrons to "always use a clean plate when returing for food".
  Ensure consumers are notified that clean tableware is to be used when they return to self-service areas. Manager agreed to correct.
• 0570 - Improper use of wet wiping cloths. Wiping cloth(s) observed out on work surfaces and were not being returned to a sanitizing solution.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Manager agreed to correct.
• 1580 - Repeat 1)The cutting board(s) used in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 2) Pizza paddles observed with rough wood edges (splinter possibility).
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Provide wooden pizza paddles in good condition. Manager agreed to correct.
• 3170 - Wall area behind some hand sinks are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 B - Observed accumulations of grease deposits or other soil on the following food contact surfaces: 1) can-opener blade and blade housing, 2) tongs used for cooking chicken on grill. 3) Gap between granite work surface and metal of the hot line prep. unit.
  Clean and sanitize these surfaces for food contact. Cross-contamination possibility identified between tongs used to handle raw chicken and cooked chicken . ( Since tongs which handled raw chicken are not being stored in 165 F + water, a real cross- contamination issue existed). Manager corrected. Wash, rinse and sanitize can-opener blade every 4 hours if in-use throughout the day. Recommend storing tongs in 170 F water near grill or providing a second set of color coded tongs for cooked meat handling only.
• 1450 - Feta cheese along the pizza prep. table is not being maintained in a proper ice/ water bath in order to keep product at 41 F.
  CORRECTED.
• 2890 - Repeat Light bulbs in the back food preparation area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct by October 30, 2004.
• 3180 - Metal shelving units in the walk-in cooler 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. Manager agreed to have staff power wash the shelves. Correct by November 5, 2004.
• 1750 - Manufacturer containers (old pickle buckets) were observed reused for the storage of ice
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Manager agreed to correct.

October 25, 2004 (Routine)

• 0220 - Critical In use open 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.
• 0220 - Critical Some staff are drinking from an uncovered container in the food preparation area.
  Employees are to drink in approved break area. All drinks are to be covered by a lid and straw. MANAGER CORRECTED.
• 0820 - Critical 1)Cooked garlic cold holding at improper temperatures. 2) Feta cheese near pizza prep. line was not being maintained in an ice / water bath.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Cooked plant material becomes a potentially hazardous food once heat treated. MANAGER TOOK CORRECTIVE ACTION.
• 0070 - No signage for customers at the buffet salad line exists informing patrons to "always use a clean plate when returing for food".
  Ensure consumers are notified that clean tableware is to be used when they return to self-service areas. Manager agreed to correct.
• 0570 - Improper use of wet wiping cloths. Wiping cloth(s) observed out on work surfaces and were not being returned to a sanitizing solution.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Manager agreed to correct.
• 1580 - Repeat 1)The cutting board(s) used in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 2) Pizza paddles observed with rough wood edges (splinter possibility).
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Provide wooden pizza paddles in good condition. Manager agreed to correct.
• 3170 - Wall area behind some hand sinks are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 B - Observed accumulations of grease deposits or other soil on the following food contact surfaces: 1) can-opener blade and blade housing, 2) tongs used for cooking chicken on grill. 3) Gap between granite work surface and metal of the hot line prep. unit.
  Clean and sanitize these surfaces for food contact. Cross-contamination possibility identified between tongs used to handle raw chicken and cooked chicken . ( Since tongs which handled raw chicken are not being stored in 165 F + water, a real cross- contamination issue existed). Manager corrected. Wash, rinse and sanitize can-opener blade every 4 hours if in-use throughout the day. Recommend storing tongs in 170 F water near grill or providing a second set of color coded tongs for cooked meat handling only.
• 1450 - Feta cheese along the pizza prep. table is not being maintained in a proper ice/ water bath in order to keep product at 41 F.
  CORRECTED.
• 2890 - Repeat Light bulbs in the back food preparation area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct by October 30, 2004.
• 3180 - Metal shelving units in the walk-in cooler 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. Manager agreed to have staff power wash the shelves. Correct by November 5, 2004.
• 1750 - Manufacturer containers (old pickle buckets) were observed reused for the storage of ice
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Manager agreed to correct.

October 25, 2004 (Routine)

• 0220 - Critical In use open 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.
• 0220 - Critical Some staff are drinking from an uncovered container in the food preparation area.
  Employees are to drink in approved break area. All drinks are to be covered by a lid and straw. MANAGER CORRECTED.
• 0820 - Critical 1)Cooked garlic cold holding at improper temperatures. 2) Feta cheese near pizza prep. line was not being maintained in an ice / water bath.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Cooked plant material becomes a potentially hazardous food once heat treated. MANAGER TOOK CORRECTIVE ACTION.
• 0070 - No signage for customers at the buffet salad line exists informing patrons to "always use a clean plate when returing for food".
  Ensure consumers are notified that clean tableware is to be used when they return to self-service areas. Manager agreed to correct.
• 0570 - Improper use of wet wiping cloths. Wiping cloth(s) observed out on work surfaces and were not being returned to a sanitizing solution.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Manager agreed to correct.
• 1580 - Repeat 1)The cutting board(s) used in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. 2) Pizza paddles observed with rough wood edges (splinter possibility).
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Provide wooden pizza paddles in good condition. Manager agreed to correct.
• 3170 - Wall area behind some hand sinks are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 B - Observed accumulations of grease deposits or other soil on the following food contact surfaces: 1) can-opener blade and blade housing, 2) tongs used for cooking chicken on grill. 3) Gap between granite work surface and metal of the hot line prep. unit.
  Clean and sanitize these surfaces for food contact. Cross-contamination possibility identified between tongs used to handle raw chicken and cooked chicken . ( Since tongs which handled raw chicken are not being stored in 165 F + water, a real cross- contamination issue existed). Manager corrected. Wash, rinse and sanitize can-opener blade every 4 hours if in-use throughout the day. Recommend storing tongs in 170 F water near grill or providing a second set of color coded tongs for cooked meat handling only.
• 1450 - Feta cheese along the pizza prep. table is not being maintained in a proper ice/ water bath in order to keep product at 41 F.
  CORRECTED.
• 2890 - Repeat Light bulbs in the back food preparation area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct by October 30, 2004.
• 3180 - Metal shelving units in the walk-in cooler 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. Manager agreed to have staff power wash the shelves. Correct by November 5, 2004.
• 1750 - Manufacturer containers (old pickle buckets) were observed reused for the storage of ice
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Manager agreed to correct.

March 26, 2004 (Complaint)

January 09, 2004 (Routine)

• 0820 - Critical Cooked bagged pasta cold holding at improper temperatures (60 F).
  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. Train preparation staff not to overstack top area(s) of prep. units which have difficulty cooling multiple layers of product. Chef voluntarily discarded pasta in question. CORRECTED.
• 2280 - Critical Back dish area / food preparation area hand sink was blocked by a trash can and by a bucket in the sink.
  Train staff to keep hand sinks open at all times. CORRECTED.
• 3020 - Soap was not provided at the hand washing lavatory in the wait station area. (Hand sanitizer cannot be substituted for hand soap.
  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. MANAGER AGREED TO CORRECT.
• 3180 - Repeat Some floors and rubber floor mats require better routine cleaning to prevent soil build up. Front area of three compartment sink requires cleaning to remove dried food particles and grease.
  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. MANAGER AGREED TO HAVE STAFF ESTABLISH MORE THOROUGH CLEANING ROUTINES.
• 1580 - The cutting board(s) along the @LOCATION@ are 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. Manager agreed to survey and assess all cutting boards and to have them resurface by sanding or replaced by February 20, 2004.
• 2810 - Wall or wall covering in the mop sink area and behind the central grill area hand sink is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. CORRECT BY JANUARY 30, 2004.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor and may be subject to splash or contamination ( produce box of tomatoes).
  Elevate food storage onto approved shelving with minimum 6" legs or casters. CORRECTED.
• 0550 - Handle of ice scoop observed in direct contact with beverage ice in the wait station ice bin.
  Train staff to store ice scoops vertically with handle up out of the ice. CORRECTED.
• 0470 - Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Sheet pan of raw crab cakes oberved stored of other foods.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. No cross-contamination was observed. CORRECTED.
• 3080 - Repeat Less than 50 foot candles of light was noted in the stove / grill area (15 fc).
  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. CORRECT BY APRIL 30, 2004.
• 1770 - Observed accumulations of grime and debris on the following food contact surface: can-opener blade. Dust buildup observed on walk-in cooler fan guards (nonfood contact).
  Clean and sanitize these surfaces for food contact. Train staff to clean and sanitize in use food contact surfaces every 4 hours. Routinely clean nonfood contact surfaces to prevent build up. MANAGER AGREED TO CORRECT.
• 2890 - Light bulbs in the back paper / soap storage room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. (Recommend plastic tube covers).

February 11, 2003 (Routine)

• 3330 - Critical Chemical spray bottles are not properly labeled at mop sink area (operator corrected).
  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.
• 3340 - Critical Sand/concrete mix, sealant/adhesive not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.( corrected)
  These items must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 1800 - Shelves in prep area had 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.
• 3180 - Areas around legs of equipment, floor-line in back area, under dishwashing machine/pre-flush hose area, floor in mop sink area, ceiling tiles in food prep area, and wall behind front handsink 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.
• 1100 - The wooden pizza spatulas are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the damaged spatulas to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - The door gasket of the reach-in unit is damaged.
  Repair or replace the reach-in door gasket in accordance with the manufacturer's specifications.
• 3170 - Wall by mop sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2930 - 1/4" opening at bottom of the back door needs to be sealed (in process).
  Seal all holes by back door to preven the entry of insects or rodents.
• 3080 - Less than 50 foot candles of light was noted in the food preparation area. Burned out light bulb in vent hood needs replacement.
  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