April 21, 2009 (Routine)

• 0800 - Critical Repeat Pasta (50F - it) noted not being adequately cooled to prevent the growth of harmful bacteria. Pasta prepared last night around 6 PM.
  Cool potentially hazardous foods from 135F 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 - The methods used for cooling were not adequate. Observed large volume of sauce cooling in a plastic container in the glass door reach-in cooler.
  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 1 - Corrected During Inspection Critical Marinara sauce (118F - it) hot holding at improper temperatures. REHEATED TO 180F+.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Critical The following foods cold holding at improper temperatures:- in prep unit: smoked mozzarella (48F - it). Container was overfilled. RELOCATED TO BOTTOM OF UNIT.- in prep unit across from grill: garlic butter (45F - it), breaded chicken (44F - it), cream (43F - it). PIC LOWERED TEMPERATURE OF UNIT.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1150 - The non-food contact surface of the crates used as shelving are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There was no temperature measuring device located in the salad prep unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1510 - The person in charge could not provide a small diameter 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 - Manufacturer containers (Romano cheese containers) were observed reused for the storage of foods.
  Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2310 - Corrected During Inspection Critical The rear kitchen handwashing facility is blocked with a bucket, 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 bucket preventing its use.
• 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door 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 - Ceiling tiles in kitchen heavily stained with soot.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Bar handwashing facilities are unclean and not maintained. Observed lime, cloth, and debris in handsink.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

March 05, 2009 (Follow-up)

• 0060 - Corrected During Inspection Critical Repeat PIC has not attended food safety training since last inspection. Other PIC stated is registered for next month's OverEasy, and cook is scheduled to take this month's OverEasy. Knowledgeable PIC arrived after inspection began.
  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.
• 0800 - Corrected During Inspection Critical Repeat Penne pasta (43-46F - it) noted not being adequately cooled to prevent the growth of harmful bacteria. Pasta had been cooked yesterday around noon.
  Cool potentially hazardous foods from 135F 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.

February 10, 2009 (Routine)

• 0060 - Corrected During Inspection Critical The person in charge failed to state the required temperatures for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) cooking beef. PIC failed to state the proper quaternary ammonium sanitizer concentration. SERVSAFE CERTIFIED PIC ARRIVED AFTER INSPECTION BEGAN.
  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 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation. Observed employee place raw chicken on grill with gloved hands. Employee removed gloves and used sanitizer bucket to "wash" 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.
• 0220 - Critical Repeat In use open drinking containers (soda bottle) stored in a manner that may contaminate food, food contact surfaces or utensils. Observed soda bottle on kitchen prep table, then on shelving above prep unit.
  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.
• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handling lettuce for salads with 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 A 4 - Observed food stored uncovered, including items above prep units such as salt, and inside prep unit.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat Unlabeled food containers, such as salt 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.
• 0550 - In-use utensils improperly stored between use. Observed scoops without handles in foods such as salt and flour.
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. No indication of sanitizer observed in the wet wiping cloth bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0760 - Corrected During Inspection Critical The meatballs and chicken stock were not reheated to a sufficient manner to reach the proper temperature to eliminate pathogenic bacteria. Foods were placed on the steam table to reheat. Meatball (55F - it) during inspection (Meatballs reheated to 183F+, chicken stock reheated to 182F).
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
• 0800 - Corrected During Inspection Critical Pasta (43-44F - it) noted not being adequately cooled to prevent the growth of harmful bacteria. Pasta had been cooked previous day(s).
  Cool potentially hazardous foods from 135F 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 - Repeat Food containers for cooling food are arranged so as not allow for maximum heat transfer. Lower container of pasta was not adequately cooled. Pasta was tightly packed and placed in container with lid.
  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.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods such as wing dings, and the prepared RTE foods such as chicken wings in the refrigeration units were not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened; mark a "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.
• 1150 - The non-food contact surface of the crate used as shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used in the wet wiping cloth bucket was not at an acceptable temperature. Observed steam emitting from water; water temperature measured 98F.
  Adjust the sanitizing solution to a minimum temperature of 75F.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of microwave, slicer, peeler, 2 knives at knife holder, metal salad dressing cup, prep station cutting boards with debris on surface and in cuts, can opener, interior of ice machine. ALL CORRECTED DURING INSPECTION EXCEPT THE INTERIOR OF ICE MACHINE.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat Facility noted in need of a detailed and thorough cleaning of all non-food contact surfaces.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Equipment beside pizza oven was found stored on the floor.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3080 - Less than 50 foot candles of light was noted in the pizza prep area. PIC stated light bulbs were removed from fixtures in order to reduce lighting in the area.
  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
• 3170 - The following areas noted in need of repair:- metal wall covering detaching from wall behind range, - coving detaching from wall at 3-compartment sink, - FRP wall covering over pizza oven detaching, - ceiling tiles in kitchen heavily stained with soot, - hole in wall by walk-in freezer
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls throughout facility, floors under equipment, especially fryers and in walk-in freezer, and ceiling around air vents 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.
• 3260 - Employees are not using the dressing rooms, designated area or lockers provided. Observed employee foods, supplement, and gloves stored with customer items. Gloves located in pizza prep area; food and supplements located on rear shelving.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

November 24, 2008 (Routine)

• 0200 - Employee wearing jewelry on their arms and hands.
  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.
• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed uncovered drinking cup stored on shelf with clean 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.
• 0240 - Employee 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 Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee use bare hands to place lemons on customers' drink glasses.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 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.
• 0790 - Corrected During Inspection Improper methods used to thaw foods such as fish. Observed foods thawing in water in the 3C sink; running water was not being applied.
  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
• 0810 - Corrected During Inspection The methods used for cooling were not adequate. Observed chicken wings stored in deep plastic container.
  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 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:-in prep unit: diced mozzarella stored on top of insert pans (49F - it)
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1180 - The food temperature measuring device (degrees F) is not scaled every +/-3F.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, cutting boards with debris in cuts, knives and knife holders
  Clean and sanitize these surfaces for food contact. KNIVES AND KNIFE HOLDERS CORRECTED DURING INSPECTION.
• 1800 - The non-food contact surfaces of the kitchen equipment have accumulations of grime and debris. General cleaning of non-food contact surfaces is needed.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2700 - The waste storage container has two missing lids.
  Replace the missing lids for the dumpster.
• 3170 - The following areas noted in need of repair:- gap between coving and wall beside pizza prep station; - unsealed/painted wood at restroom counter
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The floors under the fryers and inside walk-in freezer 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.

June 11, 2008 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Two 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.
• 0450 - Corrected During Inspection Critical Cup without handle used to dispense ice from ice bin.
  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 A 1 - Corrected During Inspection Critical Top layer of meatballs (130F+) hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Corrected During Inspection Critical Butter on counter (68F - it) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F 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: can opener, cutting boards with debris in cuts
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical The pizza prep area handwashing facility is blocked, preventing access by employees for easy handwashing. Observed equipment in handsink and boxes and bag stored on floor in front of the handsink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer measured at greater than 100 ppm in wet wiping cloth bucket.
  Maintain wet wiping cloth bucket chlorine sanitizer concentration between 50 and 100 ppm.
• 3460 - Corrected During Inspection Critical Observed container of daytime cold medicine stored on top of prep station, bottle of "Hot Rox" stored above equipment in dishwashing area, and container of vitamins stored with equipment in prep area.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

January 03, 2008 (Routine)

October 26, 2007 (Other)

October 24, 2007 (Other)

October 23, 2007 (Other)

October 16, 2007 (Other)