June 18, 2009 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0820 A 1 - Corrected During Inspection Critical German potato salad(101F) and trukey breast (119F-134F) are held for hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0850 - Corrected During Inspection Critical Meat wraps,melon and ,cheese cake for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. A written procedure is available.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 3080 - Corrected During Inspection Less than 20 foot candles of light was noted in the pizza preparation area.
  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, toilet rooms

March 19, 2009 (Routine)

March 13, 2008 (Follow-up)

March 11, 2008 (Routine)

• 2350 ii - Plumbing connection for hot water at hand sink is not operational.
  Plumbing systems and components shall be maintained in good repair.
• 3080 - Corrected During Inspection Less than 50 foot candles of light was noted. light bulbs were burned out.
  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

March 15, 2007 (Routine)

October 27, 2006 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3080 - Corrected During Inspection Repeat One light was burned out in the hood system.
  Replace the light.
• 3220 - Corrected During Inspection Mop 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.

July 27, 2006 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use-one bucket of sanitizer had too much sanitizer;one bucket of sanitizer had insufficient santizer..
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Cheese cake(50F) and potato salad(47F) are held in a cold holding unit(50F) at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Creamers(52F) and cheese(52F) are held in a cold holding unit(50F) at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Corrected During Inspection Critical Turkey breast(128F) is held under a heat lamp at improper temperatures.Cooked chicken(129-132F) is held on a steam table at improper temperature.Corned beef(115-130F) is held in a hot holding unit(128-130F) at improper temperature.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1450 - Sandwich unit appears incapable of holding PHFs (on top of it) at proper temperature. PHFs are currently on a time control.
  Provide additional refrigeration if necessary to maintain food items at 45F or less. Keep PHFs on a time control until unit is replaced or repaired.(Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.)
• 3080 - Corrected During Inspection Light is burned out in the hood system on a serving line.
  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, toilet rooms
• 3080 - Corrected During Inspection Light is burned out in the hood system in the kitchen.
  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

March 16, 2006 (Routine)

• 1570 - Lid for the top of the sandwich unit was observed in a state of disrepair and damaged- it could jeopardize capability of unit to maintain product temperature..Booster heater piping is wrapped with a paper which is not smooth,nonabsorbent, and easily cleanable.
  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.
• 1750 - Single-service items were observed reused for the storage of cookie dough/icing.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: lighting fixtures..
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Singlr service cups were found stored on the floor.
  Store the cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2910 - Insect control device is located over a beverage preparation area 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.
• 3080 - Less than 10 foot candles of light was noted overtop the ice machine-light is burned out.
  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.
• 3200 - A vent filter in the hood system is not being maintained in good repair.
  Maintain hood system vent filters in good repair

March 10, 2005 (Routine)

March 18, 2004 (Pre-Opening)

• 1100 - The food contact surface of the baquette pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pans 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.
• 3170 - Mold in the grout at the hand basin and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 19, 2003 (Routine)

• 0820 - Critical Traulsen reach-in 44 F.
  Adjust temperature control so that unit maintains at 41 F or below.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Can opener
  Clean and sanitize these surfaces for food contact.