September 22, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin (raw hamburger) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE bologna).
  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. (deli lunch meats)
• 0610 - Food stored on the floor or food stored less than 6" above the floor. (soda, water bottles and boxes of lettuce)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0840 - Corrected During Inspection Critical Repeat According to the ""prepared on"" date on the prepared ready-to-eat (RTE) sliced turkey in the refrigerator, the food should have been discarded 10 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date or within 7 days of the prepared on 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.
• 1570 - The following was observed in a state of disrepair and damaged:-paper towel dispenser-light shield above lowboy broken-light bulbs in kitchen-shelf in back area
  Repair the above listed items 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 listed items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board(s) along the lowboy 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine (purple) chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: -soda dispensers
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -ledge adjacent to the table by the lowboy-interior of the microwave-all shelving throughout the kitchen-INTERIOR and EXTERIOR of the lowboy-interior of the freezer-prep table shelf-interior exterior pizza station-interior and exterior of the large freezer;
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the hood vents and the fans in the walk in have 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.
• 2000 - Repeat To go boxes, cups and tableware were found stored on the floor.
  Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 C - Single service items observed unprotected from contamination adjacent to the handsink.
  Store single service items in its original protective packaging and away from the splash of the handsink.
• 3180 - The following areas noted in need of cleaning.-walls adjacent to the pizza oven-walls behind the flat top-floors under and behind all equipment-floors and walls throughout facility
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3300 - The shelves throughout the restaurant, the back bathroom shelving, and the shelving in the dry storage area are extremely cluttered and soiled.
  Clean and re-organize these areas.
• 3340 - Corrected During Inspection Critical Repeat Containers of toxics are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 17, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin (beef, turkey bacon , and turkey bacon) stored over ready-to-eat (RTE) food (bologna, ham and mozzarella cheese) in the refrigeration unit respectively.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 2 - Corrected During Inspection Critical Pre cooked sausage, ham and mottzarella cheese cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) 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. 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 prepared ready-to-eat (RTE) turkey, ham and sliced bologna in the refrigerator, the food should have been discarded 10 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 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -interior microwave-interior/exterior and handle of lowboy
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - To go boxes and cups were found stored on the floor.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3340 - Corrected During Inspection Critical Containers of Grease lightning and Drano are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 09, 2009 (Follow-up)

January 29, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin (Gyro meat) stored over ready-to-eat (RTE) food (cooked pasta) in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the lowboy. (pickles and jalepenos).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0790 - Corrected During Inspection Improper methods used to thaw raw chicken and raw Gyro meat..
  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
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tuna salad and sliced ham 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. 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.
• 1580 - The cutting board(s) along the single door lowboy 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer located in mop sink and pizza dough mixer bowl..
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -interior and exterior of both lowboys.-coutertops throughout-shelves throughout.
  Maintain nonfood-contact surfaces of equipment clean.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: steel pans, pots, utensils.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the handsink.
  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
• 3180 - Repeat The floors and walls behind grill and adjacent to pizza oven, and floors behind refrigeration equipment 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. Very cluttered.
  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.

September 29, 2008 (Routine)

• 0240 - Repeat 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.
• 0610 - Repeat Food 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 - Corrected During Inspection Critical Turkey, bologna, and beef patties 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.
• 0960 2 - Milk crates observed used as shelving and storage units.
  Remove milk crates from the facility and replace with approved shelving and storage units.
• 1010 - Sponges are being used to wipe down food contact surface of the pots, pans and utensils.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezer, refrigerators, can opener, exterior of oven, deep fat fryer, wooden storage shelving, and exhaust hood and filter system.
  Clean and maintain cleanness of equipment.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the employee's rest room.
  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
• 3180 - Walls, throughout the facility, were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 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.

August 28, 2008 (Routine)

• 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 - 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.
• 0610 - Repeat Food stored on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced turkey and ham 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. 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.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 1800 - The nonfood contact surface of the exhaust hood filters system and interior of lowboy refrigerators 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.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the entrance to food preparation 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 equipment preventing its use.
• 3030 - No disposable towels were provided at the hand washing lavatory in the food preparation 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
• 3270 - Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.