April 15, 2009 (Routine)

• 1320 - Repeat There was no temperature measuring device located in the Beverage Air refrigerator
  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.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink. To be corrected by the next inspection.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

October 15, 2008 (Routine)

• 1320 - Repeat There was no temperature measuring device located in the Beverage Air refrigerator.
  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.
• 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

March 11, 2008 (Routine)

• 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
  Provide certified manager during all hours of operation.
• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0450 C - Repeat Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the low boy prep refrigerator.
  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.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2310 - Critical The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the stored dirty utensils preventing its use.

October 15, 2007 (Routine)

• 0060 - Critical Repeat No certified food manager available.
  Establishment needs CFM.
• 0450 C - Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

April 20, 2007 (Routine)

October 27, 2006 (Routine)

• 0060 - Critical Repeat No certified food manager available.
  Establishment needs certified food managers.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Dispensing cup with no handles.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Critical Items in top area of prep reach-in cold holding at improper temperatures. Use lids and minimize amounts in top area.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1540 - Repeat The clothes washer/dryer is located back area that may contaminate (exposed food/clean equipment/clean utensils/clean linens/single-service articles).
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated.

May 10, 2006 (Routine)

• 0060 - Critical Repeat No Certified Food Manager available.
  Establishment needs additional CFM.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 1540 - Repeat The clothes washer/dryer is located in the an area where it may contaminate exposed clean equipment, clean utensils, clean linens, single-service articles.
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated.
• 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 3020 - Soap was not provided at the hand washing lavatory in the back hand sink.
  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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory back area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 3170 - Cove molding and base of wall under handwashing sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 15, 2005 (Routine)

• 0060 - Critical No certified food manager available.
  Establishment needs CFM.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical No handle to cheese measuring dispenser.
  Dispensing utensil needs to be provided with handles.
• 1320 - Repeat There was no temperature measuring device located in the prep reach-in.
  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.
• 1540 - Repeat The clothes washer/dryer is located in an area that may contaminate exposed food/clean equipment/clean utensils/clean linens/single-service articles.
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated.

May 03, 2005 (Routine)

• 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.
• 0220 - Critical Food employee eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1540 - Repeat The clothes dryer is located back storage area that may contaminate exposed food/clean equipment/clean utensils/clean linens/single-service articles.
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated.
• 2310 - Critical Repeat Handwashing facility located back ware washing area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2310 B - Repeat Handwash station back warewashing area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulbs not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided. Back warewashing handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3490 - Back pack stored on soda bottles.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 3750 - The permit holder fails to comply with the Health Department directives. Multiple repeat violations noted on this inspection.
  Comply with the Health Department directives including time frames for corrective action specified in inspection reports, notices, orders, warnings, and other directives

May 03, 2005 (Routine)

• 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.
• 0220 - Critical Food employee eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1540 - Repeat The clothes dryer is located back storage area that may contaminate exposed food/clean equipment/clean utensils/clean linens/single-service articles.
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated.
• 2310 - Critical Repeat Handwashing facility located back ware washing area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2310 B - Repeat Handwash station back warewashing area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat Light bulbs not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided. Back warewashing handsink.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3490 - Back pack stored on soda bottles.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 3750 - The permit holder fails to comply with the Health Department directives. Multiple repeat violations noted on this inspection.
  Comply with the Health Department directives including time frames for corrective action specified in inspection reports, notices, orders, warnings, and other directives

January 25, 2005 (Routine)

• 1320 - The temperature measuring device front prep reach-in was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1540 - The clothes dryer is located in an area that may contaminate exposed food/clean equipment/clean utensils/clean linens/single-service articles.
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated. Determine if dryer is needed for day to day operations of establishment. If not remove from establishment.
• 2310 - Critical The handwashing facility located back area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2310 B - The handwashing station back area is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Light bulbs side storage area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided. Back handwashing sink.
  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
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible. Back handwashing sink.
  Provide a sign/poster that is clearly visible to all employees
• 3170 - Toilet lid missing employee restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor along baseboard walk-in refrigerator 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.

January 25, 2005 (Routine)

• 1320 - The temperature measuring device front prep reach-in was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1540 - The clothes dryer is located in an area that may contaminate exposed food/clean equipment/clean utensils/clean linens/single-service articles.
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated. Determine if dryer is needed for day to day operations of establishment. If not remove from establishment.
• 2310 - Critical The handwashing facility located back area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2310 B - The handwashing station back area is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2890 - Light bulbs side storage area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided. Back handwashing sink.
  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
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible. Back handwashing sink.
  Provide a sign/poster that is clearly visible to all employees
• 3170 - Toilet lid missing employee restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor along baseboard walk-in refrigerator 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.

November 01, 2004 (Routine)

November 01, 2004 (Routine)

August 05, 2004 (Routine)

• 0820 - Critical Ham 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.
• 3490 - Personnel Drinks stored in such a way that they could contaminate foods in the walk in refrigerator.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

August 05, 2004 (Routine)

• 0820 - Critical Ham 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.
• 3490 - Personnel Drinks stored in such a way that they could contaminate foods in the walk in refrigerator.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

February 03, 2004 (Routine)

• 0820 - Critical Repeat Pizza sauce cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food using a scoop with no handle.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 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.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces:utensils stored in dirty bucket.
  Clean and sanitize these surfaces for food contact.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1320 - Repeat There was no temperature measuring device located in the prep low boy.CORRECTED.
  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.

February 03, 2004 (Routine)

• 0820 - Critical Repeat Pizza sauce cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food using a scoop with no handle.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 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.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces:utensils stored in dirty bucket.
  Clean and sanitize these surfaces for food contact.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1320 - Repeat There was no temperature measuring device located in the prep low boy.CORRECTED.
  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.

July 24, 2003 (Routine)

• 0820 - Critical Repeat Pizza sauce cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1800 - The nonfood contact surface of the refrigerator door gaskets had 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.
• 0380 - Critical Food from damaged packaging offered for sale or service. Dented cans.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 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.
• 1320 - Repeat There was no temperature measuring device located in the lowboy prep refrigerator.
  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.
• 3170 - Repeat Toilet 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 Walls in the walk in refrigerator are moldy and 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.

July 24, 2003 (Routine)

• 0820 - Critical Repeat Pizza sauce cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1800 - The nonfood contact surface of the refrigerator door gaskets had 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.
• 0380 - Critical Food from damaged packaging offered for sale or service. Dented cans.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 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.
• 1320 - Repeat There was no temperature measuring device located in the lowboy prep refrigerator.
  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.
• 3170 - Repeat Toilet 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 Walls in the walk in refrigerator are moldy and 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.

May 13, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the prep room.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3020 - Soap was not provided at the hand washing lavatory in the room where the 3-c sink is located.
  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.
• 3220 - Mops and brooms 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.
• 0470 - Unwrapped or uncovered food on the cookline.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: the interior of the reach-in refrigerator.
  Clean and sanitize these surfaces for food contact.
• 3170 - The tank cover is missing off the employee bathroom commode.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The walls int the walk-in refrigerator are moldy and 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.
• 0820 - Critical Ham and pepperoni cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1540 - The clothes (washer/dryer) is located in an area that may contaminate (exposed food/clean equipment/clean utensils/clean linens/single-service articles).
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated.
• 2890 - Light bulb is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

May 13, 2003 (Routine)

• 3030 - No disposable towels were provided a the hand washing lavatory in the prep room.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3020 - Soap was not provided at the hand washing lavatory in the room where the 3-c sink is located.
  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.
• 3220 - Mops and brooms 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.
• 0470 - Unwrapped or uncovered food on the cookline.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 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.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: the interior of the reach-in refrigerator.
  Clean and sanitize these surfaces for food contact.
• 3170 - The tank cover is missing off the employee bathroom commode.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The walls int the walk-in refrigerator are moldy and 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.
• 0820 - Critical Ham and pepperoni cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1540 - The clothes (washer/dryer) is located in an area that may contaminate (exposed food/clean equipment/clean utensils/clean linens/single-service articles).
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated.
• 2890 - Light bulb is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.