August 19, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Ham, tuna, milk, chicken, macaroni and cheese, egg, tuna, potato, and chicken salads 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.
• 3320 - Corrected During Inspection Critical Chemical spray bottles observed without a label.
  Label spray bottles with contents or discard.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 11, 2009 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Ready To Eat (RTE) foods (Fresh produce) observed stored on raw eggs.
  Store raw eggs below RTE foods to avoid cross contamination.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) cole slaw 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning and maintenance chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 19, 2009 (Routine)

• 1060 - The nonfood contact surface of the shelves in the walk in produce refrigerator, rendering them 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.
• 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris: - Side of Blodgett oven- Shelves in the walk in produce refrigerator- Non food contact surfaces of the stand mixer and meat slicer
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Less than 50 foot candles of light was noted in the grill area in the kitchen: light burned out in hood.
  Replace burned out light bulb to 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
• 3170 - Wall corner edge in kitchen is deteriorated.
  Repair wall corner, maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Repeat 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.

October 21, 2008 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken and soup 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.
• 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris: - Interior surfaces of Blodget Oven- Top horizontal surfaces of equipment near cashier station- Dishwasher conveyer area - Utensil bins for utensil storage- Bottom surfaces of ladder tray racks -
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Corrected During Inspection Repeat 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.

June 25, 2008 (Routine)

• 0480 - Bulk dry food (flour and sugar) were unlabeled.
  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.
• 0820 A 2 - Critical Potato salad and cooked chicken were held at improper temperature in the Traulsen reach in refrigerator- the ambient air temperature of the unit was 40 degrees F.
  Inspection was conducted after meal period. Ensure salad bar temperatures are holding food at 41 degrees F. or below and ensure transfer time to store food after meals is kept to a minimum.
• 1800 - The nonfood contact surface of the following equipment had an accumulation of grime and debris:- Can opener- Side of flat grill- Sides of interior basin of deep fat fryer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 06, 2008 (Routine)

• 0610 - Bag on onions and boxed lettuce stored on the floor in the walk in produce refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) salad in the display refrigeration unit and chicken in the Traulsen 6 door reach in refrigerator were 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 dish storage shelves in the dishwasher room are 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: Black utensil bin and utensils in kitchen
  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: muffin pans.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The cavity of the both 2 door reach in ovens had an accumulation of food debris.
  Clean and maintain ovens on a daily basis.
• 1800 - The nonfood contact surface of the following equipment has an accumulation of grime and debris- Side of 2 door oven next to deep fat fryer- Can opener and bracket- Door Gaskets of 6 door Traulsen reach in Refrigerator- Outside surfaces of stainless steel bulk dry food storage bins- Top inside surface of ice machines (2).
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Corrected During Inspection 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.

December 18, 2007 (Critical Procedures)

July 27, 2007 (Critical Procedures)

April 05, 2007 (Routine)

• 0960 2 - The food contact surface of the butcher block cutting board / warming light combination has open seams on one end is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the the cutting board to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1800 - The nonfood contact surface of the following items have accumulations of grime and debris: the drawer / cabinet areas under the grill line out front; under the auto tray return line in the dishroom; the mop room; insides of several ovens, the sides of the fryer; fan gaurds in the walk-in refrigerators.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Some of the bumber gaurds have been knocked off of wall corners.and are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 28, 2006 (Follow-up)

• 1800 - Repeat The nonfood contact surface of the walk-in refrigerator condenser screens rusted, ceiling has accumulation of soil, debris, external surfaces of cooking equipment 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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area. Less than 20 ft. candles of light was noted in the ware wash area.
  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. Provide at least 20 ft. candles of light in the warewash area

August 22, 2006 (Routine)

• 0470 - Critical Repeat Different types of raw animal foods (Raw eggs stored above cooked corned beef hash) 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) turkey, ham, in the meat/ cheese 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 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.
• 1100 - The food contact surface of thecookware, pots, pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cookware 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Acumulations of carbonized food on muffin pans, soiled oven mittens, carbonized food on the Eurodib grill, tilt skillet cooking surface has a food residue accumulation.
  Clean and sanitize these surfaces for food contact.
• 1790 - The (cavity, door seal) of the Amana Radarange microwave 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.
• 1800 - The nonfood contact surface of the walk-in refrigerator condenser screens rusted, ceiling has accumulation of soil, debris, external surfaces of cooking equipment 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.
• 2650 - There is no refuse container at the area immediately adjacent to the chef line and salad bar area hand sink.
  Provide a refuse container for the disposal of paper towels at the chef line and salad bar hand sink.
• 3080 - Less than 50 foot candles of light was noted in the food preparation area. Less than 20 ft. candles of light was noted in the ware wash area.
  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. Provide at least 20 ft. candles of light in the warewash area

March 17, 2006 (Follow-up)

• 1080 - Repeat The cookware, pots, cook pans are 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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 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.

March 09, 2006 (Routine)

• 0470 - Critical Unwrapped or uncovered food in theTrue refrigerator and True freezer..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Critical Repeat The prepared ready-to-eat @FOOD@ in the reffrigerator is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1080 - The cookware, pots, pans are 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises.Traulsen refrigerator door gaskets in disrepair. (2) lights blown out in walk-in freezer
  Remove any unused or non-functioning equipment from the premises. Replace door gaskets on Traulsen refrigerator and replace lights in walk-in refrigerator.
• 1750 - Manufacturer containers were observed reused for the shelving of food.
  Discontinue the reuse of manufacturer containers for shelving of food. Provide approved reusable food storage containers designed for your food shelving needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of (2) Blodgett ovens, soup making equipment, can opener and holder, interior of amana microwave oven, severely rusted shelving in the walk-in vegetable refrigerator and walk-in freezer, meat slicer,.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - The handwash station at the food service station is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3020 - Soap was not provided at the hand washing lavatory in the food preparation area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 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.
• 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.

September 06, 2005 (Follow-up)

• 1570 - Repeat Pots and pans was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the pots and pans 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.
• 2200 - Critical Repeat An air gap between the water supply outlet and the flood rim level the 3-vat sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. (spray nozzle)
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.

July 05, 2005 (Routine)

• 0570 - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 0650 - The food on display is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0830 - Critical No date marking on cole storage foods.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1060 - The nonfood contact surface of the dry storage 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.
• 1570 - Numerous door gasket soiled with mold and in disrepair .
  Repair or replace all door gasket in accordance with the manufacturer's specifications.
• 1570 - Numerous ice scoops in disrepair.
  Replace all ice scoops
• 1580 - The cutting board(s) 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Walk-in freezer and refrigerator.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1780 - Critical Surfaces of the grille and char grille was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of grille and char grille at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 1780 - Critical The soda spout soiled with mold.
  The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the soda machine.
• 1780 - Critical Baking pans are observed soiled
  Baking pans must maintains in a manner that prevents cross-contamination.
• 1780 - Critical Can opener is observed soiled.
  Can opener must maintains in a manner that prevents cross-contamination.
• 2000 - Single service items were observed stored unprotected.
  Store single service items in the original protective package to protect from contamination until used.
• 2030 - Clean utensils stored with soiled utensils.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 2200 - Critical Spray nozzle on sink hangs below sink rim.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3180 - Floors and walls in the kitchen 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 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

May 14, 2004 (Routine)

July 22, 2003 (Routine)

• 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.
• 1570 - Solid meatal walk-in shelving was observed in a condition that prevents necessary maintenance and easy cleaning. Shelving was observed to have dry, flaking rust.
  Repair the rusting shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3460 - Critical Medicines ( employee vitamin tablets) are not located in a locker or other protected location. Vitamin jar was siting on a shelf in the kitchen warewash area.
  Locate medicines (vitamins) to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles, *** This violation was CORRECTED at the time of the inspection.***