March 13, 2009 (Routine)

• 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.
• 1570 - EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning.1. Scoop had inside portion that was deteriorated making it impossible to keep clean. It was discarded during inspection.2. Spatula handle severely worn making it difficult to keep clean.3. Condensate water collecting in the bottom shelf of the McCall Refrigerator making it a problem to keep the shelf safe and properly cleaned. Refrigerator unit may need repaired.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grease film accumulation on top rear of Impinger pizza oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Physical structure is not maintained in good repair1. Part of coving missing from floor/wall under microwave/small cabinet grill.2. Light shield missing above 3 compartment sink and vegetable storage area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 29, 2008 (Risk Factor Assessment)

April 17, 2008 (Routine)

• 1780 - Critical (CORRECTED DURING INSPECTION): Utensils used for cutting pizza and serving not being cleaned every 4 hours.Inside of microwave heavily soiled.
  Equipment used with potentially hazardous foods shall be cleaned at least every four hours.Clean inside of microwave to include the top to ensure an accumulation doesn't occur. Remember foods shall be covered when placed in the microwave.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1.Debris accumulation in door gasket on McCall refrigerator.2. Debris/food on bottom shelf of McCall refrigerator.3. Debris/dust accumulation on shelf where microwave is located.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Ceiling tile around air vent has dust accumulation has dust accumulation and is in need accumulation.
  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.

October 30, 2007 (Routine)

• 0200 - Corrected During Inspection Repeat Observed food employee with several bracelets and rings on fingers.
  Remove all rings and bracelets from hands and wrists with the exception of a plain wedding band.
• 0240 - Corrected During Inspection Observed food workers without hair restraints.
  Food workers must wear a hair restaint while preparing or serving food.

April 11, 2007 (Routine)

• 0060 - Critical The Person In Charge (PIC) was not certified under an accredited program such as ServSafe and was unable to answer various questions as they related to the facility and food safety. TRAINING AND HANDOUTS WERE PROVIDED DURING THE INSPECTION.
  Send the PIC to an accredited food safety training program if she is too function as a PIC as soon as possible.
• 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food. A watch and a ring other than a plan wedding band were being worn by PIC.
  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.
• 1320 - The bimetallic stem dial thermometer that is calibrateable was not in the proper range scale of 0-220 F. and in increments of 2 degrees. It ranged from 40-180 F.
  Obtain the proper thermometer and maintain and keep it calibrated if that is the type of thermometer desired for use. A digital thermometer can be used however it must operate properly and be checked frequently for proper calibration as well.
• 1730 - A digital thermometer was present but was not working. The battery may have been worn out.
  Repair or discard and replace the thermometer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

November 30, 2006 (Critical Procedures)

July 10, 2006 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor (Vidalia Sweet Onions)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Cutting board and food supplies stored in the McCall refrigerator are stored next to a refrigerator "Get the Energy You Want" that was blowing hot air directly above and next to food supplies and food contact surfaces. The compressor and cooling agents where exposed and where also subject to food dropping inside.
  Move the refrigeration unit so that it does not have the potential for contaminating food supplies and food contact surfaces. Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed grated mozzarella cheese 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 Crosley Chest Freezer is not designed or constructed to be easily cleanable. This piece of equipment is large and can't be moved easily to clean behind or under it.
  Alter to provide casters, gliders, rollers, etc. to allow the equipment to be easily movable.
• 1910 - Corrected During Inspection Cleans hats and aprons stored next to handwash sink and soiled side of 3 compartment sink.
  Store clean linen so that it shall be free from food residues or other soiling matter.
• 2000 - Single service items observed unprotected from contamination (plastic forks).Clean serving utensils, etc. were observed stored uncovered.
  Store single service items in its original protective packaging or inverted in an approved dispenser.Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3030 - A heated air hand drying device was not being provided at the hand washing lavatory in employee restroom.
  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

May 12, 2006 (Pre-Opening)

May 02, 2006 (Pre-Opening)