March 17, 2009 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken and noodles 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.
• 1060 - The nonfood contact surface of the rusty shelves 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: tongs hanging on shelf, cutting boards on low-boy units.
  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: shelves, storage shelves in walk-in cooler, reach-in cooler interior.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Repeat Handsink near front in poor repair.
  Repair plumbing.
• 3180 - Repeat Storage area near back door 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.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

October 15, 2008 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.A glass of personal drink stored over prep table.A bottle of personal drink stored in soda cooler in kitchen.
  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.
• 0240 - Employee making pizza dough 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 - Wet wiping cloths stored on prep table between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Critical Multiple potentially hazardous food cold holding at improper temperatures
  Store food in a refrigeration unit that is maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) food 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.
• 1570 - Low-boy unit by door was observed in a state of disrepair and damaged.
  Repair the low-boy unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove top.
  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: shelves, gaskets of refrigertion units, refrigeration units.
  Maintain nonfood-contact surfaces of equipment clean.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2000 - Clean utensils stored on storage shelf next to handsink are subject to splash from handwashing water.
  Install splash guard at handsink to store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3180 - Repeat Floor under equipment, and wall behind cooks line 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 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 - Critical A spray bottle of degreaser stored on clean utensil storage shelf next to handsink.Glass cleaner stored next to napkins and straws at front counter area.Hand lotion stored over prep table in kitchen.Lighter fuel stored over prep table in kitchen.
  Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 24, 2008 (Routine)

• 0470 - Corrected During Inspection Critical 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 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as eggs, or other raw RTE food such as vegetables, and cooked RTE food.
• 1570 - Dish washer was observed to not be working properly..
  Repair the Dishwasher to restore a state of condition that allows for proper operation, and accuracy,
• 1800 - The nonfood contact surface of the inside of unused lowboy, and top of ice machine 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.
• 2350 ii - Hot water valves at the hand washing sinks are in poor repair. One has a leak.
  Repair plumbing.
• 2830 - Floor wall juncture at back door is not coved and closed to no larger than 1/32 inch space. Tiles there observed damaged
  Cove floor wall juncture to no larger than a 1/32 inch space. Fix and grout tiles
• 2930 - Self-closure at back door is broken
  Fix the self-closure

January 25, 2008 (Routine)

• 0820 1 - Corrected During Inspection Critical Sauces hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pans
  Clean and decarbonize 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: shelving in the walk-in and in the dishwashing area.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Repeat After washing, pans were found stacked wet
  Air-dry all pans before stacking
• 2190 - Water from the handwashing sinks was measured at a temperature less than 100F or very difficult to maneuver valves
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3180 - Repeat Floors under 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.
• 3270 - Corrected During Inspection Critical Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3300 - Premises has accumulation of litter
  Maintain the premise free of litter.

March 07, 2007 (Routine)

• 0450 C - PLASTIC DRINKING GLASS used to dispense SUGAR AT THE FRONT COUNTER.
  Use utensil with handle to dispense food.
• 0470 - Critical PIZZA PANS ARE PREGREASED AND THEN STACKED ON TOP OF ONE ANOTHER FACED UP.
  KEEP THE CLEAN AND UNGREASED PANS STORED COVERED OR INVERTED AND GREASE THE PANS AS THE FOOD PRODUCT IS ORDERED. THIS WILL PREVENT THE CONTAMINATED BOTTOM SURFACE FROM CROSS CONTAMINATING THE GREASED INSIDE SURFACE OF THE PAN UNDER IT.
• 0470 - Critical CAN OF CRAB MEAT STORED IN CONTAINER OF ICE AND SHRIMP that may cause cross contamination.
  Arrange each type of food in equipment so that cross contamination of one type with another is prevented. THE CAN OF CRAB MEAT CAN SIT INDEPENDENTLY WITHIN THE REFRIGERATOR.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. WIF
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat FOOD ITEMS ON THE STEAM TABLE hot holding at improper temperatures. STEAM TABLE IS TURNED OFF AFTER THE LUNCH PERIOD AND TURNED BACK ON DURING THE DINNER HOURS. FOODS ARE LEFT SITTING FOR 2-3 HOURS OR MORE.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. DO NOT ALLOW FOODS TO REMAIN AT ROOM TEMPERATURE AND THEN REHEAT WITHIN THE STEAM TABLE. PROPER COOLING DURING NON PEAK HOURS AND PROPERLY REHEATING WILL PREVENT SPORE FORMING BACTERIA FROM MULTIPLYING.
• 1150 - The nonfood contact surface of the GRAY RUBBERMAID BINS USED TO COLLECT HOT PIZZA TRAYS ARE not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. REPLACE WITH A CONTAINER THAT WILL NOT MELT.
• 1580 - The cutting board along the HOAGIE UNIT 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.
• 1730 - BUTTER BRUSH BRISTOLS, SPATULA, AND THE EDGES OF ONE FLIPPER WERE observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the UTENSILS to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: UTENSIL, MEAT SLICER AND THE NEMCO VEGETABLE SLICER.
  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: UTENSIL STORAGE BIN, CART NEAR THE DISHWASHER, TOP SURFACE OF THE TRUE RIR, AND THE OUTSIDE TOP SURFACE OF THE DISHWASHER.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - PIZZA PANS 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.
• 2000 - Clean ROUND PIZZ TRAYS were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Repeat FLOORS UNDER THE EQUIPMENT AND ALONG THE WALLS 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.
• 3330 - Critical SRAY BOTTLE OF A HAZARDOUS PRODUCT 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.

March 21, 2006 (Routine)

• 0200 - Employees wearing jewelry on their wrist 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.
• 0210 - Food employee wearing soiled shirt.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 0480 - Repeat Unlabeled food containers in the 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.
• 0610 - Containers of food stored on the floor in the walk-in cooler and walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: RESTROOM CEILING VENT SHIELDS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the 3-compartment sink's sanitize basin.
  Provide Chlorine sanitizer at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.

August 23, 2005 (Follow-up)

• 0070 - Unauthorized personnel such as children and family members in the food preparation, food storage, or warewashing areas due to entering the facility through the rear kitchen entrance.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 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.
• 0760 - Critical Refrigerated leftover soups and meat sauce was not reheated to 165F before being placed into the cookline's hot bar.
  Rapidly reheat refrigerated leftover soups and meat sauce to 165F before being stored for hot-holding at >= 135 F .
• 0820 - Corrected During Inspection Critical SOUPS and MEATSAUCE hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1060 - The nonfood contact surface of the GRAY PLASTIC PANS used to store soiled utensils are not smooth and easily cleanable due to scoring and melting of the pan surfaces.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1780 - Corrected During Inspection Critical Repeat Food contact surfaces of the MEAT SLICER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of food preparation equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1790 - Repeat The cavities of the PIZZA OVEN are observed soiled with food residue.
  The pizza oven cavity is to be cleaned on a regular basis.
• 2710 - Discarded products with food residue are being stored outside of refuse containers, outside the rear of the establishment.
  Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
• 2720 - Multi-tenant use dumpster outside the rear of the establishment was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - Repeat CEILING LIGHT FIXTURE located at the entrance to the walk-in cooler is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat KITCHEN/DISHWASHING WALLS, and the KITCHEN/DISHWASHING AREA CEILING TILES are 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 - Repeat Mop not hung up to air dry.
  (A MOP HANGER WAS INSTALLED OVER THE MOP SINK BUT IS NOT PROPERLY HANGING THE MOP OVER THE MOP SINK) 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.

August 03, 2005 (Routine)

• 0060 - Critical No Certified Food Manager (CFM) on the premises at the beginning of this inspection.
  Maintain a CFM on the premises during all hours of operations.
• 0220 - Critical In use open drinking containers stored 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.
• 0240 - Corrected During Inspection 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.
• 0470 A 4 - Containers of food items not covered or lidded between food preparation tasks.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers.
  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 between use in a container of water with no sanitizer of 50 ppm added.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Employee observed sitting atop a food preparation counter at the beginning of this inspection
  Do not use food preparation counter tops as seating. Clean and sanitize the counter top before using for food prep/storage.
• 0610 - Repeat Wrapped candies observed stored in an area next to the handsink where they are subject to splash emanating from the handsink. .
  Install a splashguard on the handsink.
• 1320 - There was no temperature measuring device located in the REACH-IN FREEZER.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Unused or non-functioning display cooler not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat The can opener blade is dull.
  Replace the can opener blade with a sharp-edged blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: PIZZA DOUGH ROLLERS/SLICERS.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: FOOD PREPARATION COUNTERS, CONDIMENT/TAKE-OUT TRAY STORAGE SHELVES.
  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: VENTILATION HOOD/FILTERS, EXTERIOR SURFACES OF THE STOVE/FRYERS, FRYER SERVICE COMPARTMENTS, TOP SURFACE OF THE DISHWASHING MACHINE.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Corrected During Inspection Critical Repeat Food contact surfaces of the CAN OPENER and MEAT SLICER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of food preparation equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1790 - Repeat The cavities of the microwave oven, reach-in coolers, and pizza oven are observed soiled with food residue.
  Clean the microwave oven and refrigeration cavities every 24 hours. The pizza oven cavity is to be cleaned on a regular basis.
• 2000 - No shielding provided between the handsink and the condiment storage rack located next to the handsink.
  Install a splashguard on the handsink.
• 2190 - Corrected During Inspection The hot water valve for the handsink was turned off.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 3170 - Repeat FLUORESCENT CEILING LIGHTS are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat KITCHEN/DISHWASHING AREA FLOOR TILES, KITCHEN/DISHWASHING WALLS, and the KITCHEN/DISHWASHING AREA CEILING TILES are 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 - Repeat 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.
• 3260 - Soiled aprons are hanging from the storage racks.
  Provide a suitable container for the storage of soiled linens.
• 3380 - Corrected During Inspection Critical WIPING CLOTH SANITIZER being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (TESTED IN 2 SEPARATE CONTAINERS. THE FIRST CONTAINER @ 0 PPM and the SECOND CONTAINER @ >200 PPM)
  Utilize only CHLORINE BLEACH that meet the requirement of 50 PPM when applying to food contact surfaces

March 23, 2005 (Routine)

• 0610 - Food stored on shelving next to the handsink where it is subject to splash or other contamination.
  Install a splashguard on the handsink. 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.
• 1570 - The can opener blade is dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1580 - Repeat The cutting board(s) throughout the food preparation area 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.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXTERIOR SURFACES OF PIZZA OVEN & COOKLINE EQUIPMENT, PIZZA OVEN VENTILATION HOOD, COOKLINE VENTILATION HOOD FILTERS, and the METAL GRATE and STAINLESS STEEL SHELVING, .
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Corrected During Inspection Critical Repeat Food contact surfaces of the MEAT SLICER and VEGETABLE SLICER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of food prep slicers no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1790 - Repeat The food contact equipment surface of the PIZZA OVEN and FRY BASKETS are observed soiled with accumulations of grime and debris.
  Clean the food contact surface of equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 3170 - FLUORESCENT CEILING LIGHTS are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The FLOORS, WALLS, AND CEILING TILES located in the food preparation/dishwashing areas are 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 - Repeat 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.

December 07, 2004 (Follow-up)

December 01, 2004 (Routine)

• 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: WALL-MOUNTER KNIFE RACK (CORRECTED DURING THIS INSPECTION).
  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: SHELVING WITH HEATLAMPS ATTACHED.
  Maintain nonfood-contact surfaces of equipment clean.
• 0820 - Critical Turkey, ham, meat balls, and grilled chicken cold holding at improper temperatures. (PERSON IN CHARGE STATES THE STORED FOOD ITEMS WERE OUT OF TEMPERATURE< 4 HOURS. FOODS RELOCATED TO THE WALK-IN COOLER).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1780 - Critical Repeat Food contact surfaces of the MEAT SLICER used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. (CORRECTED DURING THIS INSPECTION)
  Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1450 - Sandwich prep Lo Boy not maintaining a base refrigeration temperature of<= 41 F. (READING 46 F)
  Maintain a refrigeration temperature of<= 41 F for all refrigeration units.
• 1580 - Repeat The cutting board(s) along the SALAD, PIZZA, and SANDWICH PREP LO BOY REACH-IN COOLERS 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.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 0480 - Repeat Unlabeled dry food containers.
  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.
• 3240 - Hot water faucet for the dishwashing handsink is not maintained in good working order.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 2000 - Clean METAL and LEXAN FOOD PANS were not observed stored in a position to allow air-drying. (stacked before air drying)
  Store food pans in a self-draining position that allows air-drying.
• 2000 - Repeat Single service items observed unprotected from contamination due to< 6" separation between the handsink basin and the storage shelf.
  Maintain a minimum 6" separation between the handsink basin & storage shelf or install a splashguard between the handsink basin and storage shelf.
• 1790 - (REPEAT) The cavity of the PIZZA OVEN is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.

September 28, 2004 (Routine)

• 0820 - Critical PIZZA CHEESE AND PEPPERONI cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1780 - Critical Repeat Food contact surfaces of the CAN OPENER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 0470 - Critical Raw animal food (SHELLED EGGS) stored over ready-to-eat (RTE) containers of dipping sauce in the refrigeration unit.
  (CORRECTED DURING THIS INSPECTION) Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0580 - Soiled single-use gloves still in use.
  Discard gloves once soiled.
• 0060 - Critical No evidence of a current Certified Food Service Manager on the premises during the hours of operation due to the fact that the current Certified Food Service Manager's certification expired in July, 2004.
  Maintain a Certified Food Service Manager on the premises during all hours of operations.
• 0570 - Repeat Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 0480 - Repeat Unlabeled food containers.
  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.
• 2030 - Storage of clean utensils placed on top of soiled wiping cloths.
  Maintain the storage of clean tableware on smooth, clean, and non-absorbent surfaces to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1930 - Soiled aprons were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. (stored hanging on a storage rack)
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 0220 - Critical Repeat In use open drinking containers stored 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.
• 0220 - Critical Repeat The food preparation employee is drinking from an uncovered container in the food preparation area.
  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.
• 3180 - Repeat FLOOR under the cookline equipment and behind the ice machine, and the WALLS in the food preparation/dishwashing areas are 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: PIZZA OVEN and the REACH-IN COOLER COMPARTMENTS.
  Clean and sanitize these surfaces for food contact.

June 15, 2004 (Routine)

• 1780 - Critical Repeat Food contact surfaces of the MEAT SLICER and CAN OPENER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of meat slicer and can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 0830 - Critical The prepared ready-to-eat (RTE) foods transferred from their original manufacturer's containers to secondary food containers in the refrigeration unit 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 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.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. (3-COMPARTMENT SINK IMPROPERLY SET UP WITH WASH, SANITIZE, AND RINSE).
  (CORRECTED DURING INSPECTION) Properly set up the 3-compartment sink in the order of wash, rinse, and sanitize.
• 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.
• 0550 - Repeat In-use utensils (PIZZA CUTTERS) improperly stored between use in containers of stagnant water with a temperature< 140 F.
  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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  (CORRECTED DURING THIS INSPECTION) Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1580 - Repeat The cutting board(s) along the food preparation areas 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.
• 1320 - Repeat There was no temperature measuring device located in the SANDWICH PREPARATION LO BOY REFRIGERATION COMPARTMENT.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0160 - Critical A food employee failed to wash her hands before donning single-use gloves in preparation of handling ready-to-eat 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 - Repeat Unlabeled food containers.
  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.
• 3170 - VENTILATION HOOD LIGHT is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3380 - Critical Chlorine sanitizer concentration in the wiping cloth containers measured< 200 parts per million (ppm).
  Maintain 50 ppm when using chlorine bleach as the sanitizing agent in the containers storing wiping cloths.
• 1210 - Gap observed between the ventilation hood filters.
  Maintain tight-fitting ventilation hood filters.
• 3180 - WALLS under handsinks and in the dishwashing and cookline areas 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.
• 2310 - Critical The handwashing facility located at the dishwashing station is blocked, preventing access by employees for easy handwashing.
  (CORRECTED DURING THIS INSPECTION) Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food pans preventing its use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: PIZZA OVEN and REACH IN COOLER REFRIGERATION COMPARTMENTS.
  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: ALL REFRIGERATION DOOR GASKETS, OUTER PANELS OF THE PIZZA OVEN, VENTILATION HOOD & FILTERS, and the METAL GRATE SHELVING THROUGHOUT THE KITCHEN.
  Maintain nonfood-contact surfaces of equipment clean.
• 0610 - Repeat Carbonated sodas stored on an inverted soda crate in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Single service items observed unprotected from contamination due to< 6" gap between the frontline handsink and the condiment storage shelf.
  Install a splashguard between the handsink and the storage shelf if unable to separate the two units a minimum of 6".
• 1450 - Refrigeration temperature in the lower compartment of the SANDWICH PREP LO BOY >41F.
  Maintain a base refrigeration temperature of<= 41F for all refrigeration units.

December 11, 2003 (Routine)

• 1780 - Critical Food contact surfaces of the CAN OPENER used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 0220 - Critical Repeat Open drinking containers stored 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.
• 0610 - Food stored on inverted soda crates in the walk-in cooler. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1580 - Repeat The 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.
• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: WALL-MOUNTED KNIFE HOLDER, FOOD PREPARATION COUNTERS, and the REFRIGERATION COMPARTMENTS.
  Clean and sanitize these surfaces for food contact.
• 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: LO BOY AND WALK-IN COOLER DOOR GASKETS, VENTILATION HOOD & FILTERS, and the LO BOY OUTER DOOR PANELS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1570 - SALAD LO BOY DOOR GASKET, and the GREASE TRAP were observed in a state of disrepair and damaged. (grease trap scheduled to be repaired).
  Repair the door gasket and grease trap 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 door gasket and grease trap, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0480 - Repeat Unlabeled food containers.
  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.
• 3180 - FLOOR TILES under the fryers & customer service counter soda machine, and surrounding the grease trap 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.
• 1320 - There was no temperature measuring device located in the REACH-IN FREEZER and SANDWICH LO BOY.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

June 24, 2003 (Routine)

• 0550 - In-use utensils (pizza slicers) improperly stored in a container of stagnant water 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1580 - Repeat The cutting board(s) along the food prep area 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.
• 1080 - Missing service panel on the "TRUE" display case used to hold pizza pans.
  Replace the service panel on the refrigeration unit according to manufacturer's specifications.
• 1400 - The LO BOY (adjacent to the fryers) waste collection compartment is not properly sloped to eliminate pooling water.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 0660 - Condiments (STYROFOAM CUPS) are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 3180 - FLOOR UNDER THE COOK-LINE EQUIPMENT AND IN THE FOOD PREP 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 0470 - Critical Unwrapped or uncovered food in the Lo Boy (pizza) compartments due to missing lids.(FOOD ITEM DISCARDED) PAPER CARTON OF HALF & HALF stored in the Lo Boy's pooling water.RAW SHELLED EGGS observed stored over ready-to-eat foods (cheeses) in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Store foods on clean, dry surfaces. Store potentially hazardous foods under ready-to-eat foods.
• 1770 - Critical Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: PIZZA PANS, and the INNER COMPARTMENT OF THE PIZZA OVEN.CLEAN METAL LIDS observed stored in soiled plastic containers.The following food-contact surface was observed soiled with grime and food debris: INNER COMPARTMENT ON THE REACH IN FREEZER.The following nonfood-contact surfaces were observed soiled with grime and debris: LO BOY and WALK IN COOLER'S DOOR GASKETS, LOWER SHELVING ON THE FOOD PREP TABLES, and the VENTILATION HOOD FILTERS,
  Clean and sanitize food and nonfood-contact surfaces of equipment and pans. Discard carbonized pans due to lack of cleanability.

March 17, 2003 (Routine)

• 1780 - Critical The (soda) ice machine and the ice machine located next to the storage rack are soiled with grime along the seams of the inner compartments.
  Clean and sanitize the inner compartments of the ice machines every 24-hours.
• 0220 - Critical Repeat Open drinking containers stored 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.
• 0060 - Critical The person in charge failed to explain the correct procedures for testing the sanitizer concentration for the automatic dishwasher..
  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.
• 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.
• 1790 - The (cavity, door seal) of the microwave oven at the pizza prep station is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 0550 - Salad bowl soiled with food debris improperly stored over the Lo Boy between use.
  Clean and sanitize the salad bowl between uses.
• 1580 - Repeat The cutting board(s) on the Lo Boys 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.
• 1770 - Critical Soiled plastic tubs used to store utensils noted as being soiled with food and debris while stored for use under the food preparation table.
  Clean and sanitize these non-food contact surfaces every 24-hours.
• 0480 - Unlabeled food container storing flour.
  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.
• 3170 - Ceiling light over the cash register and the light in the secondary WI Refrigerator are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 1450 - Lo Boy in the pizza preparation area was observed not holding proper cold holding temperature of<=41 F. The actual cold holding temperature measurement was 65 F due to the fact that the unit was unplugged.
  Plug in the unit to the electrical outlet and maintain a cold-holding temperature of<= 41 F for all cold-holding refrigeration units.
• 0940 - Critical The pepperoni, ham slices, chicken chunks, and sausage bits stored in the unplugged Lo Boy are unsafe due to the cold-holding temperature measuring >60 F.
  These potentially hazardous foods were discarded.