October 19, 2009 (Routine)

• 3-602.11(C) - Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: food coloring, oils.
  Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
• 4-203.11(B) - Corrected During Inspection Food thermometer reading 20F in ice water.
  Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2F in the intended range of use.Calibrate to 32F in ice water for Farenheit thermometer.
• 4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in the following cold or hot holding equipment: front unit used for milk storage.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

May 20, 2009 (Critical Procedures)

October 17, 2008 (Routine)

• 3-304.11(A)-(B) - Corrected During Inspection Critical Observed dirty slicer.
  Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items.
• 4-601.11(C) - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

March 18, 2008 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: salt
  ALL food and ingredients which are not easy to identify must be labeled.
• 3-307.11 - packaged sodas stored in the hallway nearbathrooms out of sight of employees and are at risk of tampering
  move sodas to area where they can be monitored by employees.
• 4-202.16 - coat hanger are used as hooks to hold colanders and other items in the kitchen.
  all equipment, utensils, etc, in a commrcial establishment mustw be smooth, easy to clean.
• 4-204.112(A) - thermometer in the front glass door case is in the back of the unit and turned so the temperature cannot be seen
  put a thermometer in the front of the case to more accurately measure the temperature and so it is easily seen
• 4-502.11(A) - one spatula was ripped and one rolling pin was damaged,
  Utensils shall be maintained in a state of good repair

September 27, 2007 (Routine)

• 3-501.19(A) - Corrected During Inspection Critical Time as public health control is used, correctly, for the roast pork buns held at room temperature, however, there is no agreement form signed by the manager as required.
  If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.Manager signed form and will record date and time as required.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: wooden storage shelves at front area for cake boxes, etc.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenanceThese should be smooth, easy to clean and non-porous. Paint or shellac the shelving ..
• 6-501.19 - Corrected During Inspection Observed that toilet room doors are being kept open.
  Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
• 8-304.11(A) - Corrected During Inspection The permit is not posted in a location that is conspicuous to consumers.
  Post the permit

March 28, 2007 (Routine)

• 2-402.11(A) - Corrected During Inspection Employee observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens,.
• 3-304.14(B)(1) - Corrected During Inspection wet wiping cloths left on counterj
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.15(A)(1)-(7) - Corrected During Inspection cake temperatures in the Raetone and the Raetone unit are above required temperatures. It appears that too many warm pastries were put into the refrigerator at one time.
  Cool creamfilled pastries, etc, to 135f before putting in the refrigerator and do not overfull the unit. Manager removed cakes and is monitoring the refrigerator's temperature.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: Raetone
  Refrigerators shall be capable of holding foods at a temperature of 41F or below.
• 4-602.13 - Corrected During Inspection The exteriors of some of the bulk containers are soiled
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

July 24, 2006 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the large reachin True refrigerator (frostings and other items uncovered)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Corrected During Inspection Unlabeled food containers (water, sugar).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-501.11B - lights malfunctioning in bathrooms
  repair as soon as possible (electrician has been called)
• 4-601.11C - lower shelf of main prep table had crumbs spilled on it; some of the food containers (large bulk and smaller condiment, etc) had food spills on them
  clean all non-food contact surfaces regularly
• 7-209.11 - Corrected During Inspection employee overthecounter medicine stored near food
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

January 30, 2006 (Routine)

• 3-501.16B - Critical Observed tuna salad (45F), egg salad (43F) and baked salmon( 45F) cold holding at improper temperature in the True 6-door Reach-In.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Ensure that food is properly chilled to 41F or less after preparation. Do not allow food to sit at room temperature while in-use (i.e., remove amount of product required for sandwich and immediately retrun excess product to reach-in).
• 4-204.112B - There was no temperature measuring device located in the Pepsi upright reach-in (cream cheese is stored in this 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.
• 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use (20F in 32F ice-water).
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. Operator discarded thermometer and provided a thermometer that was calibrated correctly.

January 30, 2006 (Routine)

• 3-501.16B - Critical Observed tuna salad (45F), egg salad (43F) and baked salmon( 45F) cold holding at improper temperature in the True 6-door Reach-In.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Ensure that food is properly chilled to 41F or less after preparation. Do not allow food to sit at room temperature while in-use (i.e., remove amount of product required for sandwich and immediately retrun excess product to reach-in).
• 4-204.112B - There was no temperature measuring device located in the Pepsi upright reach-in (cream cheese is stored in this 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.
• 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use (20F in 32F ice-water).
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. Operator discarded thermometer and provided a thermometer that was calibrated correctly.

August 18, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (meat and chicken) stored over ready-to-eat (RTE) food in the walk-in freezer.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food.
• 3-305.11A3 - Corrected During Inspection Food (fruit cocktail cans) stored on the floor and/or food stored less than 6" above the floor. **Employees noted that these items were delivered earlier in the day.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-601.11C - The hood filters were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
  Maintain nonfood-contact surfaces of equipment clean. Increase the frequency of cleaning.

February 18, 2005 (Critical Procedures)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented cans stored as ready to use products.
  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.
• 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls/cups used as scoops.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-304.12 - Dispensing utensils improperly stored between use. Observed sugar scoop stored with the handle laying in the sugar.
  Store in-use scoops in the food product with the handles up.
• 4-204.112A -
  
• 4-302.12 - The certified food manager could not provide a food temperature measuring device with a range that encompasses cold foods.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-602.11E - Observed that exterior surfaces or sugar bins, etc. are in need of cleaning. Lower surface of island prep table is also in need of cleaning.
  Clean these surfaces at a frequency necessary to preclude the build-up of food debris. Food debris is an attractant for pests.

October 12, 2004 (Routine)

• 5-205.11B - The handwash station in the kitchen is being used for purposes other than washing hands. Rubber gloves and scrubber found stored in sink.
  CORRECTED DURING INSPECTION. Handwash facilities are to be used for washing hands only.
• 6-501.12A - The floors underneath the oven and prep tables are 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.
• 4-202.16 - Repeat Pepsi crates found used for the following: Food storage in the walk-in freezer and storage next to the True 3 Door Reach-In.
  Crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. Obtain commercial grade storage racks that are approved for restaurant use.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed chicken salad in the refrigeration unit was not properly dated for disposition after opening.
  CORRECTED DURING INSPECTION. 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.
• 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris: 1) Upper and lower suraces of prep tables 2) Floor of Walk-In Freezer and 3) Floor of Raeton 1 Door Reach-In.
  Clean the equipment surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided in the restrooms used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands in all restrooms used by food employees.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  CORRECTED DURING INSPECTION. 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.

November 07, 2003 (Routine)

• 4-202.16 - Several pieces of equipment in the kitchen are homemade or non-commercial: plastic milk crates are used as shelving and homemade wooden shelves have been installed (in front to separate the cake boxes, in the kitchen as a top shelf over mobile rack, between the two main prep tables, and cardboard taped on the wall
  All equipment and surfaces in a commercial establishement must be commercial: smooth and easy to clean. Alter or replace the itmes above to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.(chocolate under prep table, etc
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-303.11C - some of the tubes in ceiling lights are burned out
  Replace any missing or burned out lights
• 6-501.19 - Toilet room doors are being kept open.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.; corrected during inspection
• 4-501.11B - The lid to one of the soup pots is missing and replaced with a tray
  replace the missing lid
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.
• 6-501.16 - Mops and brooms 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.
• 4-601.11C - The shelves of the metal rolling rack which holds sheet pans have crumbs on them
  Maintain nonfood-contact surfaces of equipment clean.
• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination.; under the hand and prep sink in the kitchen
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.