September 03, 2009 (Routine)

• 11-2-24(a) - Critical There was no Certified Food Manager (CFM) present at the beginning of the inspection.
  It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
• 2-201.11 - Critical Through conversation it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the CFM stated he has not implemented the policy yet.
  Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella); 2) Directs the person in charge to exclude or restrict employees based on the information they report; and 3) Manages returning to work and removal of restrictions.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: the cutting board at the make table refrigerator.
  Equipment and utensils shall be clean to the sight and touch.
• 4-501.114(A) - Critical Chlorine sanitizing solution used was not at an acceptable concentration at the bar dish machine.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-501.112(A) - The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 130F.
  In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194For less than 165F for a stationary rack, single temperature machine or for all other machines, 180F.
• 3-501.16(A)(2) - Critical The following food item(s) were measured at improper temperatures: chicken, cole slaw, beef, half 'n half.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 3-501.17(A) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: tuna salad and chicken salad.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on DATE they shall be date marked with a "use by" date not exceeding DATE.
• 3-501.17(B) - Critical The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: deli meats.
  Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41F or less for no more than 7 days. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
• 4-301.11 - The following unit(s) were not sufficient in capacity to meet the food storage demands of the establishment. The walk-in units #3, #1and Delfield unit #16.
  Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food cooking area.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

May 07, 2009 (Routine)

• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. A case of food is improperly stored on the floor in walk-in unit #2.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The methods used for cooling were not adequate. Sausage were improperly cooled.
  Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the rolling carts, the cabinets, the prep tables, and the reach-in refrigerators.
  Clean and sanitize these surfaces for food contact.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: the stove and ovens.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-903.11A2 - Corrected During Inspection Coffee filters were found where they were exposed to splash, dust, or other contamination in the coffe prep area..
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-903.11A3 - Single service cups were found not stored 6 inches above the floor in the coffee prep area.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the pre area hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-501.111D - Harborage conditions exist. Observed numerous fling bugs in the prep area and in the pantry.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - The floor and walls in the prep area and in the pantry area 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.

January 09, 2009 (Routine)

• 3-304.14A - Corrected During Inspection Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose. Employee wearing wiping cloths.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Employee rinsing off skillets and drying on cloth towel for reuse.
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Rinse gauge on the dishmachine is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 24, 2008 (Routine)

• 4-501.112A - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. .
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-501.11B - Warming cabinet latch does not close.
  Repair or replace the latch in accordance with the manufacturer's specifications.
• 4-602.13 - The nonfood contact surface of the roll cart and bottom of the reach-in freezer had 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.
• 6-303.11A - Inadequate light was noted in the dry storage.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.111D - Harborage conditions exist. Fruit flies in lower level.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

June 18, 2008 (Routine)

• 3-501.16A2 - Critical Repeat Roast beef sandwiches @ 89F (discarded). Sandwiches left out at room temperature.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-201.11 - Cardboard used to line roll cart is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-602.13 - One roll cart is dirty, area under prep line is dirty and had 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.
• 6-202.15A - Self-closure missing on one of the double doors to the outside by the dumpster area.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 6-501.11 - 2 filters in the hood system are not positioned correctly. Ceiling in dry storage in the basement is in disrepair. Walk-in #3 door is in disrepair in basement.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110A - Corrected During Inspection Aprons hung next to food products. (removed)
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.111D - Flies in the employee cafeteria in the basement.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 14, 2008 (Routine)

• 4-501.112A - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-501.11A - One filter is askew and not fitting properly in the hood system.
  Repair the filter to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-502.11A2 - Dishracks were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 6-501.11 - Dishmachine is leaking at pressure gauge area and is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 13, 2007 (Routine)

• 3-101.11 - Corrected During Inspection Critical One rusted can. (discarded)
  Ensure food is safe, unadulterated, and honestly presented.
• 3-501.16A1 - Corrected During Inspection Critical Pannini sandwiches hot holding buffet @ 113F. (discarded)
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Sausage @ 48F, pepperoni @ 46F, grape leaves with rice @ 51F, potato salad @ 51F, cole slaw @ 51F, cottage cheese @ 51F. (discarded)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-203.12B - The ambient (air/water) temperature measuring device located in the sliding door server refrigeration unit is missing.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-501.11A - Pizza prep refrigeration unit and cold holding buffet were not holding foods @ 41F or below and hot buffet unit was not holding foods @ 135F or above. and were observed in a state of disrepair and damaged.
  Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-502.11A2 - Corrected During Inspection Several ice containers for transport were observed in a state of repair and condition preventing effective maintenance and easy cleaning. (discarded)
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 6-303.11B - Inadequate light was noted above the bar handsink.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 6-501.12A - Ice build-up on the condenser of one walk-in refrigeration units in the basement..
  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.

August 03, 2007 (Follow-up)

June 08, 2007 (Follow-up)