April 14, 2009 (Routine)

• 0550 - Corrected During Inspection Knife stored between the prep unit and the steam table.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0820 A 2 - Corrected During Inspection Critical Calamari IT @46'F in Salad Prep Unit - cold holding at improper temperatures. Observed calamari voluntarily discarded.
  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.
• 1320 - There were no temperature measuring devices located in the two Sanyo reach in coolers .
  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.
• 1570 - Large amount of ice accumulation on floor and shelving in the walk in freezer.
  Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris.1. interior of fryers 2. interior of the cabinet under the panini grill
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection 1. Observed 2 pizza paddles stored on the floor beneath the handsink by the back door. 2. square pizza pan stored on floor next to the Sanyo reach in cooler
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3170 - Physical structure is not maintained in good repair 1. drawer missing in cabinet under the panini grill
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Corrected During Inspection Critical Container of Greased Lightning observed stored above single service cups on shelf above the mop sink. Observed single service cups relocated.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Corrected During Inspection Critical Repeat Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the wait station measured at 400 ppm.
  Proper concentration level of quaternary ammonium sanitizer is 200 ppm.

September 18, 2008 (Critical Procedures)

• 0160 - Corrected During Inspection Critical Employees not able to wash hands with 100'F water at handsink in prep area and handsink in dishmachine area.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. The hot water handle on the handsink at the dishmachine area was repaired during inspection. Handsink at the prep area was adjusted, during inspection, to allow for hot water flow.
• 0220 - Corrected During Inspection Critical Observed employee open lid of drink prior to drinking from cup; employee then replaced lid on cup. No straw on drink container.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. panini grill 2. slicer 3. ice machine
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical 1.Employee washed can opener but did not sanitize it after washing. 2. Chlorine sanitizer concentration level in the dishmachine measured at 0 ppm.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of the dishmachine until dishmachine is sanitizing at the proper concentration level of 50 to 100 ppm.

January 11, 2008 (Follow-up)

• 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous chicken, veal and pork.
  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.
• 0700 - Corrected During Inspection Critical The chicken IT @ 131'F was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Continue to cook the chicken to heat all parts to 165F or above for 15 seconds.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3380 - Corrected During Inspection Critical Chlorine sanitizing agent in the wet wiping cloth bucket at the cook line measured at 200 ppm.
  Proper chlorine sanitizing concentration level is 50 to 100 ppm.

November 29, 2007 (Routine)

• 0060 - Critical (REPEAT) The person in charge failed to state the minimum cook temperatures and times for potentially hazardous chicken, pork, ground beef and veal.
  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.
• 0160 - Critical (REPEAT) Observed employee putting on new gloves without first washing hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0470 - Corrected During Inspection Critical (REPEAT) Raw chicken stored over ready-to-eat (RTE) lasagna and cooked turkey in the 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.
• 0480 - Corrected During Inspection Unlabeled container of oil on the sandwich prep unit.
  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.
• 0550 - Corrected During Inspection (REPEAT) In-use utensils improperly stored between use. Ice scoop stored directly in ice and observed pizza utensils at the pizza station stored in standing water @ 101'F.
  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.
• 0570 - (REPEAT) Wiping cloths on top of table at the order station and at the service station improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - (REPEAT) Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Corrected During Inspection Observed chicken thawing in a container in the 3 compartment sink.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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 Repeat Sliced tomatoes IT at the pizza station @ 51'F, veal IT in reach in cooler @ 44'F - cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0820 - Corrected During Inspection Critical Repeat Heavy whipping cream IT in the reach in cooler @54'F, chicken IT in reach in cooler @ 47'F - cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical (REPEAT) The prepared ready-to-eat (RTE) cooked pasta in the refrigeration unit is not properly dated for disposition. Numerous potentially hazardous food items throughout facility are not date marked.
  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.
• 1320 - There was no temperature measuring device located in the walk in freezer and the small sanyo reach in cooler at the service station.
  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.
• 1570 - (REPEAT) 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.
• 1580 - The cutting board(s) along the prep unit and at the service station 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.
• 1770 A - Critical (REPEAT) The following equipment food-contact surfaces were observed soiled to sight and touch: knives hanging in the knife holder, cutting boards at the prep unit and at the service station, can opener, bulk container of cornmeal at the pizza station,
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris: hood system, shelving above the 3 compartment sink
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical Repeat (REPEAT) The food-contact surfaces of the following equipment were not observed sanitized: chlorine sanitizer concentration level measured 10 ppm in the dishmachine.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1960 - Gravy boats in cabinet 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.
• 2310 - Corrected During Inspection Critical (REPEAT) The handwashing facility located at the prep area is blocked with cans of soda, 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 EQUIPMENT preventing its use.
• 2720 - (REPEAT) Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3170 - (REPEAT) Physical structure is not maintained in good repair. Floor under the hot plate unit which is under the 3 compartment sink is in disrepair, caulking at the handsink at the prep area, and the caulking at the 3 compartment sink
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - (REPEAT) Physical structure throughout facility 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.

May 15, 2007 (Follow-up)

• 0820 - Corrected During Inspection Critical Repeat The following foods are cold holding at improper temperatures in the left prep unit: 1. shell eggs ST 53F, 2. chicken IT 53F, 3. chicken IT 50F, 4. veal IT 50F. All potentially hazardous foods removed from unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1890 - Critical Repeat Observed employee wash and rinse food container but not sanitize the equipment.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

May 02, 2007 (Other)

May 02, 2007 (Follow-up)

• 0820 - Corrected During Inspection Critical Repeat The following foods are cold holding at improper temperatures in the right prep unit: 1. raw chicken at 51F IT, 2. salsa at 52F IT. All food removed from the unit.
  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.
• 1890 - Critical Repeat Dishwashing machine not sanitizing - 0 ppm chlorine. (3-compartment sink set up at 100 ppm chlorine)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of machine until it is properly sanitizing.

May 01, 2007 (Critical Procedures)

• 0060 - Critical (REPEAT) The person in charge was unable to demonstrate knowledge pertaining to food safety, such as hot and cold holding temperatures, clean and sanitizing procedures, etc. Person in charge is not certified in food safety.
  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.
• 0160 - Critical (REPEAT) A food employee failed to wash his or her hands before engaging in food preparation, after entering the food prep area from outside area.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food, such as salad ingredients, 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.
• 0820 - Corrected During Inspection Critical (REPEAT) The following foods in the sandwich prep units are cold holding at improper temperatures: 1. shell eggs ST 57F, 2. calamari IT 51F, 3. ham IT 48F, 4. pasta IT 56F, 5. fried ravioli IT 48F, 6. turkey IT 55F. (PIC has been instructed not to store potentially hazardous foods in prep units until they are capable of holding foods at 41F or colder)
  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.
• 0830 - Critical (REPEAT) The prepared ready-to-eat (RTE) food, such as pasta, lasagna, and meatballs, 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 (REPEAT) The following equipment food-contact surfaces were observed soiled to sight and touch: 1. knives in storage, 2. tongs on oven handle, 3. can opener blade, 4. slicer, 5. stained cutting boards at prep unit and on counter.
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical (REPEAT) Chlorine sanitizing solution used in the dishwashing machine was not at an acceptable concentration (0 ppm). (3-compartment sink set up)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of the dishwashing machine until the chlorine sanitizing concentration is at a level between 50-100 ppm.
• 2310 - Corrected During Inspection Critical (REPEAT) The handwashing facility located in the back area is blocked by delivery 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 equipment preventing its use.

November 17, 2006 (Follow-up)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk in cooler, walk in freezer, and kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2720 - Repeat Dumpster uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Door and pick up window propped open.
  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.
• 3170 - Repeat Ceiling and wall tiles above the walk in cooler in disrepair. Ceiling tile above 3-compartment sink in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat All floors, walls, and ceilings throughout kitchen 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.

November 14, 2006 (Other)

October 12, 2006 (Routine)

• 0140 - Critical Improper handwashing procedures observed. Observed an employe wash hands without soap and wipe hands on apron. Observed employee wash hands at 3-compartment sink without soap and dry hands with damp wiping cloth.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0170 - A food employee was observed cleaning their hands in the 3-compartment sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0450 C - Repeat Bowl or utensil without handle used to dispense flour.
  Use utensil with handle to dispense food.
• 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over cut potatoes and calamari in the sandwich prep unit.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Tongs stored on oven handle. Ice scoop stored in the ice.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored on prep tables.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor in the walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Repeat Butter at 71F ST - 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods, such as lasagna and meatballs in the walk in cooler are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used in the dishwashing machine was not at an acceptable concentration (0 ppm).
  Adjust the chlorine sanitizing solution to a level between 50-100 ppm in the dishwashing machine.
• 2720 - Corrected During Inspection Repeat Dumpster was open
  Cover all waste containers when not in continuous use.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not self closing. Front door and pick up window propped open.
  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 both hand washing lavatories in the 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
• 3170 - Repeat Ceiling and wall tiles above the walk in cooler in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor and wall under and around soda machine and floors around water heater 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.
• 3270 - Critical Repeat Methods are not being used to control pests. Several flies observed throughout the facility.
  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.

September 19, 2006 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over eggplant in the sandwich prep 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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food, such as the lasagna and meatballs 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.

September 05, 2006 (Routine)

• 0060 - Critical Repeat The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Person in charge is not currently certified in food safety.
  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.
• 0130 - Critical Food employees observed with soiled hands and arms. Employee is using soiled wiping cloth draped on apron to wipe hands.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0160 - Critical A food employee failed to wash his or her hands before donning gloves. Employee failed to wash hands after returning from the outside and handling clean dishes from the dishmachine.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Dented can of crab meat observed in walk in cooler.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0450 - Critical Repeat There is no proper scoop with a handle available for dispensing ice.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense oregano
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw calamari stored over RTE foods in the right sandwich prep unit. Raw chicken stored over RTE foods in the 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.
• 0470 A 4 - Observed uncovered breading on top of hot holding unit and uncovered foods in the pizza prep unit.
  Store food in packages, covered containers, or wrappings.
• 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.
• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of lemon container is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0550 - In-use utensils improperly stored between use. Tongs stored on oven handle. Utensils stored between wall and pizza prep unit.
  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. Wet wiping cloth stored on cutting board and in bread basket. Wiping cloths not stored in sanitizer at the proper concentration.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0580 - Corrected During Inspection Soiled single-use gloves still in use. Observed employee wipe single service gloves with wiping cloth after touching raw chicken.
  Discard gloves once soiled.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the back kitchen area, walk in cooler, and walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Food items stored under handsink plumbing and outside the facility.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0820 - Corrected During Inspection Critical Repeat The following foods are cold holding at improper temperatures: 1. butter sitting on counter at 82F ST (discarded), 2. pasta in the left prep unit at 53F ST (relocated), 3. raw chicken in the left prep unit at 55F ST (relocated), 4. heavy cream in the left prep unit at 60F ST (relocated), 5. shell eggs in the left prep unit at 56F ST (relocated), 6. chicken wings in the right prep unit at 60F ST (discarded), 7. raw calamari in the right prep unit at 53F ST (discarded), 8. chicken in the right prep unit at 62F ST (discarded), 9. meatballs in the pizza prep unit 55F IT (discarded).
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods, such as the milk and lasagna, in the refrigeration units are not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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.
• 0960 1 - Critical The food contact surface of the green refuse bins used to store bulk food items is not safe.
  Repair or replace the refuse bins with food grade containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. foil lining interior of prep unit, 2. wool steel sponge, 3. unsealed wood above mop sink, 4. cardboard lining shelving in walk in freezer, 5. paint chipping from counter above ice machine, 6. unsealed wood in wait station.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There were no temperature measuring devices located in several refrigeration units .
  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.
• 1320 - The temperature measuring device in the beverage reach in cooler was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1450 - Both prep units were not maintaining the proper temperature, therefore the refrigeration was not sufficient in number or capacity to meet the food storage demands of the establishment.
  Repair or replace the equipment necessary to maintain food items at 41F or colder. . Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1550 - The handsink in the front of kitchen area and the 3-compartment sink are not sealed to adjoining walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1580 - The white cutting board on counter 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener blade, 2. stained cutting boards at prep units, 3. several unclean utensils and equipment stored in cabinet under slicer, 4. interior of microwave, 5. soda nozzles, 6. top interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. knife holder, 2. cabinet under slicer, 3. exterior of microwave, 4. stove top, 5. shelving in wait station.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Several food storage containers and utensils 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.
• 2000 - Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2010 - Clean equipment and single service items were found stored the under handsink plumbing.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2020 - Unwrapped knives, forks, or spoons were not stored 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.
• 2260 - Critical Observed a hose attached to a faucet fixture with a spray nozzles without an approved backflow prevention device connected between the hose and the spray nozzle at the mop sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2310 - Critical Repeat The handwashing facility located next to the back door 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 equipment preventing its use.
• 2720 - Dumpster or outside refuse container was open.
  Cover all waste containers when not in continuous use.
• 2740 - Several used oil containers were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2890 - Light bulbs in walk in cooler, walk in freezer and above pizza prep unit are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not self-closing.
  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 - No disposable towels were provided at the hand washing lavatory next to the back door.
  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
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Coats and other personal items stored on equipment storage racks and handsink next to the 3-compartment sink.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3170 - Missing ceiling and wall tiles above the walk in cooler. Vent fan in women's restroom is unattached from ceiling.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - All floors, walls, and ceilings throughout the facility 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.
• 3200 - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 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.
• 3270 - Critical Repeat Harborage conditions exist. Several fruit flies observed around the dishwashing machine. Several flies observed throughout the facility.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3290 - Ladder stored next to dishwashing machine noted to be stored in such a way that it is contaminating clean equipment.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Repeat Wiping cloth bucket stored on prep table is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Corrected During Inspection Critical Repeat The chlorine sanitizer concentration in the wiping cloth bucket is too strong.
  Ensure the chlorine sanitizer concentration in the wiping cloth bucket is between 50-100 ppm.

May 03, 2006 (Critical Procedures)

• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Dented cans of crab in walk in cooler. (discarded)
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw calamari stored over cooked chicken in sandwich prep 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.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw veal in sandwich prep unit.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures: 1. raw calamari in sandwich prep unit at 59F IT, 2. butter stored with beverages at 56F IT.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. stained cutting boards at both sandwich prep units, 2. can opener blade, 3. knives stored in knife holder.
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the back kitchen area 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 equipment preventing its use.
• 3340 - Corrected During Inspection Critical Containers of cleaning products stored over equipment and next to sandwich prep unit are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Critical Wiping cloth bucket sanitizer concentration too strong - over 400 ppm chlorine.
  Ensure the wiping cloth bucket sanitizer concentration is between 50-100 ppm chlorine.

October 09, 2005 (Critical Procedures)

• 0060 - Critical No certified food manager on duty.
  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) food with their bare hands. Scooping ice with a cup.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0610 - Food stored on the floor in the walk-in refrigerator and freezer
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat Eggs (56F) cold holding at improper temperatures. Eggs stacked too high out of refrigeration unit on top of sandwich prep.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives on pizza counter stored unclean
  Clean and sanitize these surfaces for food contact.
• 3170 - Half door by pizza station is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Critical Numerous flies observed in establishment.
  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.

January 13, 2005 (Complaint)

• 0470 - Corrected During Inspection Critical Raw animal food (chicken) 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.
• 0820 - Corrected During Inspection Critical Precooked chicken (47'F) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - Walk in freezer has condensation accumulation and was observed in a state of disrepair and damaged.
  Repair the walk in freezer 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

November 29, 2004 (Follow-up)

November 24, 2004 (Routine)

September 07, 2004 (Other)

September 02, 2004 (Other)