August 10, 2009 (Critical Procedures)

Violation: 0760 - Corrected During Inspection Critical The Beef Soup was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165F or above within 2 hours.

May 27, 2009 (Critical Procedures)

Violation: 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit is not properly dated for disposition (Tuna container read: Prepared 19 May), PIC re-labeled container with the correct date.
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.

February 04, 2009 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Repeat Knockwurst, tuna and chicken salads cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) sliced meats, tuna and chicken salads in the refrigeration unit 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. 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 nonfood contact surface of the beer cooler is not designed or constructed to be easily cleanable. (Liner gasket hanging from the unit. Duct tape holding liner together.)
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. (Remove the duct tape.)
• 1320 - There was no temperature measuring device located in the refrigerators.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Reach-In refrigerator was observed in a state of disrepair and damaged. (Not holding proper temperature.)
  Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Do not use the refrigerator until properly operating.
• 1580 - The cutting board(s), throughout the facility, 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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezers, refrigerators, gaskets, cutting boards, slicer, micro wave oven, ice machine, and exhaust hood system.
  Clean and maintain cleanness of equipment.
• 2810 - Wall or wall covering in rest room area is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.

November 19, 2008 (Critical Procedures)

Violations:

• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Critical Repeat Knockwurst, beef, chicken and tuna salads cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard food held above 41 F for over 4 hours.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken and tuna salads in the refrigeration unit 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. 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.

August 14, 2008 (Critical Procedures)

Violations:

• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.
• 3340 - Corrected During Inspection Critical Repeat Containers of oven cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 12, 2008 (Critical Procedures)

Violations:

• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Corrected During Inspection Critical Foods cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41F for over 4 hours.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) knockwurst, pastrami, tuna and chicken salads in the refrigeration unit 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. 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.

January 28, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Employee observed drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
  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 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1580 - The cutting board along the sandwich bar 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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fan, freezers, refrigerators, and gaskets, bar cooler, and soda machine.
  Clean and maintain cleanness of equipment.
• 2890 - Light bulbs in the food prep area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Exhaust air vent in the men's rest room is missing it's cover.
  Repair or replace the air exhaust vent.
• 3170 - Door to men's rest room was observed with holes.
  Repair or replace door.
• 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 14, 2007 (Follow-up)

Violation: 0820 - Critical Repeat Foods cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

December 12, 2007 (Critical Procedures)

Violations:

• 0260 - Corrected During Inspection Critical Bread was observed moldy and is unsound or adulterated.
  Discard bread. Ensure food is safe and unadulterated.
• 0820 - Critical Repeat Foods cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili, beef soup, ham, turkey, tuna and chicken salads the refrigeration unit 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. 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.

August 10, 2007 (Critical Procedures)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Corrected During Inspection Critical Repeat Ham, beef, tuna and chicken salads cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) ham, beef, tuna and chicken salads in the refrigeration unit 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. 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

May 14, 2007 (Critical Procedures)

Violations:

• 0470 - Corrected During Inspection Critical Soiled cloths observed stored on sliced meats.
  Remove soiled cloths from sliced meat to reduce the chance of cross contamination.
• 0820 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 17, 2007 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chicken and tuna salad 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.
• 0960 2 - Wooden shelving throughout the facility were observed not sealed.
  Seal wooden shelving.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1720 - Corrected During Inspection A proper sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda dispensing unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
Inspection done via a complaint. Check #4692 received from PIC for processing new Health Permit. Open violations will be corrected by b03-20-2007.

September 13, 2006 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands at the sandwich food prep station.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0830 - Critical The prepared ready-to-eat (RTE) food in all 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the missing.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1580 - The cutting board(s) along the sandwich food prep station 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)Meat slicer2) Inside the ice machine (CORRECTED DURING INSPECTION).
  Clean and sanitize these surfaces for food contact.
• 1800 - Corrected During Inspection The nonfood contact surface of the soda dispenser backsplash has accumulations of grime and stains.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the front counter food prep area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front counter food prep area.
  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 50 foot candles of light noted at the sandwich food prep station. Only 18 foot candles at the sandwich food prep station.
  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
• 3220 - Mop are not hung up to air dry while in storage.
  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.
• 3380 - Critical No sanitizing agent is being applied to food contact surfaces at the sandwich food prep station.
  Utilize a sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces between uses.

March 27, 2006 (Follow-up)

Comments:
Owner has completed revalidation process by submitting application, fee, and correcting violations. Permit to be issued.

March 24, 2006 (Routine)

Violations:

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Door gaskets on under counter reach in refrigerator on front line; Estate reach in refrigerator/freezer in rear storage area; Cutting board; Grill
  Clean and sanitize these surfaces for food contact.
• 2310 - Critical The handwashing facility located at the front 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 items preventing its use.
• 3170 - Wall in rear storage area & bifold door to restroom area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor in rear storage area & under drink boxes in front area was 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.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment in the rear of the facility outside under porch.
  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 Containers of Windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of Windex must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
The EHS left an invoice and application to start the revalidation process.

August 12, 2005 (Follow-up)

Violation: 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: White reach in refrigerator
Clean and sanitize these surfaces for food contact.

August 10, 2005 (Follow-up)

Violations:

• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0480 - Repeat 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.
• 0830 - Critical Repeat 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 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.
• 1320 - Repeat There was no temperature measuring device located in the under counter refrigerator.
  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 following equipment was observed in a state of disrepair and damaged: Door handle on white refrigerator is missing; heater leaking water into bucket; pipe leaking in rear storage.
  Repair the above named 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 above named equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Grill, all reach in refrigerators, dish drying rack.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 1800 - The nonfood contact surface of the shelving in warewashing area has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2280 - Critical Repeat There is no handwash lavatory in the food prep area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory in the food prep area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food prep 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 - Repeat Ceiling in rear storage area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor in the rear storage area was 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.
• 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 Containers of bug spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of bug spray must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 29, 2005 (Routine)

Violations:

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0260 - Critical The vegetables is unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Unwrapped or uncovered food in the food prep area.
  Protect food from cross contamination by storing 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor(bread, boxes of soda mix).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The ready-to-eat (RTE) commercially processed meats 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 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.
• 1150 - The nonfood contact surface of the soda containers used for 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.
• 1320 - There was no temperature measuring device located in the black, white, or small reach in refrigerators.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The following equipment was observed in a state of disrepair and damaged: heater leaking water into bucket, pipe leaking in rear storage area, a/c pipe leaking water into drain.Unused or non-functioning equipment stored on premises.
  Repair the above named 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. Remove any unused or non-functioning equipment from the premises.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board, toaster oven, all reach in refrigerators, dish drying rack.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, ice machine.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2280 - Critical There is no handwash lavatory in the food prep area, preventing routine handwashing by food workers.
  Install an additional handwash lavatory in the food prep area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3080 - Less than 50 foot candles of light was noted in the food prep 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 - Floors & ceiling throughout facility is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor throughout facility was 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.
• 3340 - Critical Containers of hazardous products 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.