May 13, 2009 (Critical Procedures)

• 0820 A 2 - Critical Repeat Potatoes IT - 44, potatoes IT - 47, chicken sticks IT - 49, and crab cake IT - 47 cold holding at improper temperatures in the under the grill reach in cooler. Chicken sticks and crab cake placed in the walk in cooler for quick cool down.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave and the can opener (corrected)
  Clean and sanitize these surfaces for food contact.

April 28, 2009 (Routine)

• 0220 - Corrected During Inspection Critical The employees are drinking from an uncovered container in the food preparation area. Drink discarded.
  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. Provide a lid and a straw for beverages.
• 0220 - Corrected During Inspection Critical In use open drink stored on the sandwich prep unit - in a manner that may contaminate food, food contact surfaces or utensils. Drink discarded.
  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.
• 0470 - Critical Hamburger and fish stored together in the sandwich prep unit (corrected). Different types of raw animal foods stored in such a manner that may cause cross contamination.
  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.
• 0470 - Critical Broken shell eggs stored over ready-to-eat food (RTE) foods in the sandwich prep unit. Eggs discarded. Numerous foods stored together in the reach in freezer.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pancake batter on front line,
  Store food in packages, covered containers, or wrappings.
• 0610 - Potatoes were stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical Repeat Shell eggs ST - 46, tomato wedges IT - 46, and cubed tomatoes IT - 47 sitting on top of the sandwich prep unit were cold holding at improper temperatures. All items placed in the walk in cooler.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - The nonfood contact surface of the wooden hat rack is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Corrected During Inspection The handle on several spatulas and a scraper were observed in a state of disrepair and damaged. Equipment discarded.
  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.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature. The water measured 118.
  Adjust the sanitizing solution to a minimum temperature of 75F.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of guspacho. Container discarded.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: microwave, fryer baskets, interior of a stainless steel pan and lid, can opener, slicer, numerous dispensing utensils, ice machine, juice machine, and the milk shake machine. All items were mmoved to the 3-compartment sink.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: sandwich prep unit, grill, stove, interior of the ovens, counter top under the grill, fryers, in between all floor-mounted equipment, plastic bins where the dispensing utensils are stored, vent on the ice machine (corrected), beverage tubes, plastic cups where the knives are stored on the front line (corrected), rack for soda boxes, white fan, reach in cooler on the front line to include the gaskets, and the storage cabinets on the front line.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical The chlorine sanitizer measured at 25 ppm in the dish machine.
  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 dish machine and use the 3-compartment sink.
• 2000 - Corrected During Inspection Repeat Clean wooden and stainless steel bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2020 A (Utensils) - Corrected During Inspection Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination near the sandwich prep unit. Utensils turned over.
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 3170 - The following physical structures are not maintained in good repair: 5 bulbs out in the hood system, light out over the 3-compartment sink, light out in the middle of both restrooms.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures are noted in need of cleaning: all the walls throughout the facility, hood system, air vent covers in the walk in cooler, vent cover over the 3-compartment sink, and caulking on the 3-compartment sink.
  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 - Corrected During Inspection Employee keys and CDs were observed near the spice rack - not using the dressing rooms, designated area or lockers provided. Keys removed.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3330 - Corrected During Inspection Critical Spray bottle of sanitizer was not properly labeled. Bottled labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

July 08, 2008 (Follow-up)

June 09, 2008 (Follow-up)

• 0060 - Corrected During Inspection Critical Repeat The person in charge to produce a food safety certificate and answer questions pertaining to: water temperatures on hand sinks, hot holding food temperatures, and proper cooking temperatures.
  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.
• 0820 A 2 - Critical Repeat Shell eggs ST - 67, baked potato IT - 53, and hamburger patty IT - 46 cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0840 - Critical Repeat According to the "consume by" date on the prepared ready-to-eat (RTE) potatoes used for potato cakes, the food should have been discarded 11 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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: ice machine (corrected), can opener, juice machine, milk shake machine, and table top mixer.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: all storage shelves, tops of all equipment, in between all floor-counted equipment, soda box stand, beverage dispensing tubes, and the ice cream box.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Repeat Clean plates and salad containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Corrected During Inspection Repeat Single service to-go trays were observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

April 08, 2008 (Routine)

• 0060 - Critical The person in charge to produce a food safety certificate and answer questions pertaining to: water temperatures on hand sinks, hot holding food temperatures, and proper cooking temperatures.
  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 Food employees failed to wash their hands before engaging in food preparation after putting on new gloves, touching bare human body parts with gloves on, and before placing hands directly in foods.
  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.
• 0480 - Unlabeled foods in plastic bags over prep table.
  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.
• 0820 A 2 - Critical REPEAT Cubed tomato IT - 45 and wedged tomato IT - 43 in sandwich prep unit, pancake mix IT - 55, chicken on slicer IT - 72, corn beef hash in walk in cooler IT - 60, half & half in waitstaff area IT - 58, tarter sauce in waitstaff area IT - 70 cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) chicken salad, tuna salad, and sliced tomatoes in the sandwich prep 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. 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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed Vitamin D milk in the display case and sliced meats 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. 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.
• 0840 - Critical According to the "consume by" date on the prepared ready-to-eat (RTE) potato salad in the sandwich prep unit, the food should have been discarded days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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.
• 0840 - Corrected During Inspection Critical According to the"consume by" date on the commercially processed ready-to-eat (RTE) heavy cream in the walk in cooler, the food should have been discarded 10 days ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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 door gasket to the walk in cooler is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The small cutting boards 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.
• 1600 - The interior and exterior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, skimmer used for cleaning of the fryers (corrected), ice machine, and table top mixer.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: all storage shelves, tops of all equipment, in between all floor-counted equipment, interior of oven, interior of auto-sham, plastic equipment bins, vents on the ice machine, exterior of ice machine, reach in freezer, soda box stand, lids on the tea dispensers, plastic containers where the salad dressings are stored, cabinets on the front line, and the ice cream box.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Several plastic cups were found stacked in the waitstaff area 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 - Tongs were found stored on the outside of the equipment rack.
  Store tongs in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - Single service plates were observed unprotected from contamination. Large cook pans were stored on floor.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Clean plates, bowls, saucers, stainless steel pans, and stainless steel bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2910 - Insect control device is located over prep sink where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 3180 - The following physical structures are noted in need of cleaning: all floors and walls to include hoods, air vents over the ice machine, drain pipes underneath the 3-compartment sink, and vent over the dish machine.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3260 - Employee's cell phone, purses, and keys are sitting on top of foods and equipment. Employees are not using the dressing rooms, designated area or lockers provided.
  Employees belongings must be kept in a separate area from foods and equipment and should use the dressing room or lockers provided.
• 3270 - Repeat Fruit flies exist throughout the establishment. Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3330 - Critical Repeat Spray bottles of chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

October 11, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical The employee is drinking from an uncovered container in the over the sandwich prep.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 - Critical Repeat Egg batter IT - 53, shell eggs ST - 55, whole milk ST - 55, baked potato IT - 47 all in sandwich prep unit 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: microwave
  Clean and sanitize these surfaces for food contact.
• 3330 - Critical Spray bottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Critical Repeat Spray bottles are stored in dish washing area - 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.

April 30, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Repeat Shell eggs ST - 47.6, baked potatoes from last night IT - 63, pancake mix IT - 54, French toast mix IT - 47, milk on front line IT - 43 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Shell eggs and pancake mix placed in sandwich prep unit for quick cool down. Potatoes discarded. French toast mix was placed in ice bath.
• 1780 - Critical Repeat Food contact surfaces of the slicer that is used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: warmer, several cabinets on front line, and ice cream box
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3270 - Fruit flies observed near dry storage and on front line. Harborage conditions exist.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Corrected During Inspection Critical Repeat Container of Dawn 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 Chlorine sanitizing solution in wiping cloth bucket measured at 200+ ppm.
  Utilize only chlorine sanitizing agent that measures between 50-100 ppm when applying to food contact surfaces

April 05, 2007 (Other)

April 04, 2007 (Follow-up)

• 0380 - Critical Repeat Damaged can of cheese sauce and pumpkin filling on shelf where foods are offered for sale or service.
  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.
• 0820 - Corrected During Inspection Critical Repeat Sliced tomatoes IT - 47.7 and half & half on front line IT - 60 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: juice machine on front line and milk shake machine
  Clean and sanitize these surfaces for food contact.
• 1780 - Corrected During Inspection Critical Repeat Food contact surfaces of several items in the equipment bin and the slicer that are used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 3330 - Critical Repeat Spray bottle on grease trap and over dish drain are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in employee restroom.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 21, 2007 (Other)

March 20, 2007 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  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 In use open drinking container stored over paper towel holder by front hand sink - 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.
• 0260 - Corrected During Inspection Critical The heavy cream has a manufacture's expiration date of 3/15/07.
  Ensure food is safe and unadulterated. Food discarded.
• 0380 - Critical Dented can of olives and pumpkin mix on shelf where food is offered for sale or service.
  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.
• 0790 - Improper methods used to thaw hot dogs and fish. Both products sitting in water on 3-compartment sink.
  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
• 0820 - Critical Repeat Half & half IT on front line - 66.2, cooked potatoes on rack IT - 71 (corrected), shredded cheese in sandwich prep unit IT - 44, green beans & almonds IT - 45 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat Cabbage IT - 117 hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1700 - Critical Chlorine sanitizing solution measured at 25 ppm in the dishwasher - an unacceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: juice machine on front line
  Clean and sanitize these surfaces for food contact.
• 1780 - Corrected During Inspection Critical Food contact surfaces of several items in the equipment storage bin that is used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: top of stove encrusted with carbon, exterior of all floor-mounted equipment, shelf where bulk foods are stored.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  Alter the water supply line for the dipper well 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 at the 3-compartment sink 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.
• 2310 B - The front handwash station is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2810 - Floor or floor covering throughout kitchen is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3180 - The hood system and floors under the dish machine 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 - Observed several fruit flies throughout establishment. Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3280 - Numerous dead pests were found in cabinet on front line.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3330 - Critical Working container of bleach is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Critical Repeat Containers of Windex stored over jelly on front line and spray bottle of bleach over potatoes, container of Raid stored with equipment, and ribs on 3-compartment sink - 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.
• 3360 - Critical Owner stated that he sprayed pesticides inside establishment. Pesticides are not being applied by a certified applicator.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

September 30, 2006 (Other)

August 07, 2006 (Critical Procedures)

• 0820 - Critical Repeat Half & half on front line IT - 55.8, sour cream in sandwich prep IT - 50.8, shredded cheese in sandwich prep IT - 50.8 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Sandwich prep unit lowered.
• 0960 1 - Critical Repeat The food contact surface of the pastry brush is not safe.
  Repair or replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: orange juice machine
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical The handwashing facility 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 pizza pan and stainless steel scrub pad preventing its use.
• 3340 - Corrected During Inspection Critical Repeat Container of santizer bottle was stored over hand sink - 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.

July 05, 2006 (Complaint)

• 0260 - Corrected During Inspection Critical The turkey has an expiration date of 7/4/06.
  Ensure food is safe and unadulterated. Turkey discarded.
• 0820 - Critical Repeat Swiss IT - 54, mozzarella IT - 51, and shell eggs ST - 60 (corrected) on sandwhich prep unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Eggs discarded.

May 18, 2006 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths hanging on dish rack between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Chips stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0820 - Corrected During Inspection Critical Sausage gravy IT - 126 and bacon IT - 125 hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Repeat Shell eggs sitting on sandwich prep unit ST - 62 and half & half on front line IT - 51 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Both products were placed in bottom of sandwich prep unit.
• 0960 1 - Critical The food contact surface of the pastry brush is not safe.
  Repair or replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1800 - Repeat The nonfood contact surface of the bread warmer has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Several plastic containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 3330 - Critical Working container of degreaser not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Repeat Container of windex 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.
• 3490 - Purse stored in such a way that they could contaminate equipment on the front line.
  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.

April 20, 2006 (Other)

April 18, 2006 (Routine)

• 0060 - Corrected During Inspection Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the regulatory authority.
  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.
• 0260 - Critical The buttermilk has an expiration date of 4/7/06.
  Ensure food is safe and unadulterated.
• 0380 - Critical Dented can of kidney beans on shelf where food is offered for sale or service.
  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 - Critical Uncovered fries in the reach in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers on rack above prep table and in walk in cooler.
  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 - Corrected During Inspection Wiping cloths improperly stored on sandwich prep unit between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Pancake mix sitting on top of sandwich prep unit IT - 53, French toast batter sitting on top of sandwich prep unit IT - 64, fish batter sitting between grills ST - 73 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. All foods discarded.
• 0830 - Critical The prepared ready-to-eat (RTE) sliced meats 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.
• 1010 - Sponges are being used to wipe down food contact surface of the equipment.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1060 - The nonfood contact surface of the milk crates, cloth underneath powdered sugar, and pan liners on portable cart are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The food contact surface of the yellow cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - The door gasket of the sandwich prep unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Food contact surfaces of the microwave used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of microwave no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: interior of sandwich prep unit, warmer, exterior of plastic container where chips are stored, drawers underneath the grill, Auto-sham, vent on ice machine, exterior of ice machine, two spatula handles on grill, and equipment storage bins.
  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 Tongs were found hanging on the oven and knife stored underneath microwave.
  Store tongs in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2020 - Plates beside sandwich prep unit were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store plates with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2310 - Corrected During Inspection Critical The rear handwashing facility 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 stainless steel scrub pad preventing its use.
• 2720 - Corrected During Inspection Dumpster was open.
  Cover all waste containers when not in continuous use.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Purse observed on rack where foods are stored.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3170 - Several holes in wall above sandwich prep, hole in wall underneath heat lamp, and dome cover missing in floor drain near steamers.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall around the front hand sink, light shields in hood system, behind all floor-mounted equipment, mop area, and vent over dish machine 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.
• 3240 - The front handwashing facilities is unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3340 - Critical Container of hazardous products stored above hand sink - 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 Chlorine sanitizer in wiping cloth bucket measured at 400+ ppm.
  Utilize only chlorine sanitizer that measures between 50 - 100 ppm when applying to food contact surfaces

September 01, 2005 (Routine)

August 26, 2005 (Pre-Opening)

August 19, 2005 (Pre-Opening)

January 25, 2005 (Pre-Opening)

January 10, 2005 (Other)

January 06, 2005 (Other)

January 05, 2005 (Other)