March 30, 2009 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Doors, equipment handles, and all kitchen knobs, refrigerators floor corners
  Maintain nonfood-contact surfaces of equipment clean.
• 3190 - Dustless methods are not being used when cleaning the floor in the kitchen heavily stain of dirt
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

December 04, 2008 (Routine)

• 1780 E - Corrected During Inspection Surfaces of the hand sink throughout the serving lines were observed soiled with accumulations of grime and debris.
  Clean the surface of hand sink 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.
• 3280 - Dead or trapped dead roaches was found in the control device under counter near compressor
  Remove dead or trapped birds, insects, rodents, roaches and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

August 28, 2008 (Routine)

• 2310 B - The handwashing station at the 2nd Grill Station is being used to rinse and dump foods.
  The handwashing facility identified above is to be used for washing hands only
• 3190 - Repeat Dustless methods are not being used when cleaning the floor at the back of refrigerators near Grill Station # 1 and Grill Station # 2
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

February 26, 2008 (Critical Procedures)

• 0820 A 1 - Corrected During Inspection Critical Potatoes hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Foods cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are 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.

August 27, 2007 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw beef observed stored above Ready To Eat foods. (Bread products.)
  Store raw meats below RTE foods to prevent cross contamination.
• 0820 - Corrected During Inspection Critical Mixed vegetables hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Discontinue using hot boxes to heat foods. Hot holding units are to maintain temperatures, once properly cooked.
• 0820 - Corrected During Inspection Critical Repeat Tuna 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. Hot holding unit was observed used to heat foods.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: plates, coffee urns, cutting boards, and prep and serving utensils.
  Clean and maintain cleanness of equipment.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 22, 2007 (Routine)

• 0480 - Unlabeled food containers in walk in refrigerators and reach in refrigerators..
  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 - Corrected During Inspection Critical Dairy creamer cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 B - Observed accumulations of encrusted grease deposits on the following food contact surfaces: panini grill and interior & exterior of Vulcan ovens.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulation of calcium building in ice machine at rear of facility.
  Clean and sanitize the ice machine for food contact.
• 1770 B - Top of floor mixer has accumulation of flour and debris.
  Clean and sanitize the floor mixer for food contact.
• 1800 - The nonfood contact surface of the exterior of all reach in refrigerators, holding cabinets and shelving in warewashing area has accumulations of grime, food residue and debris.
  Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1800 - The covers on the fan compressors in the produce walk in refrigerator and walk in freezer has accumulation of dust and debris.
  Clean the covers on the fan compressor at a frequency necessary to preclude accumulation of dust and debris.
• 1800 - The old utensil holding rack in the food prep area has accumulation of dust.
  Clean the utensil rack at a frequency necessary to preclude accumulation of dust.
• 2310 B - Corrected During Inspection The handwash station in the dishwasher room is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2740 - The area around the grease bin has accumulation of grease build-up.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3080 - 30 foot candles of light was noted in the food prep area over the stove & grill.
  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 - Corner of wall in rear ice machine area is chipped.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - 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.

March 08, 2007 (Critical Procedures)

June 20, 2006 (Routine)

• 1580 - Repeat The cutting board(s) along 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.
• 1800 - The nonfood contact surface of the gas stove exterior on front service line, food strainer 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.

March 28, 2006 (Routine)

• 0160 - Corrected During Inspection Critical Employee observed not washing his hands after handling soiled equipment and before handling clean equipment.
  Wash hands after handling soiled equipment and before handling clean equipment.
• 0200 - Employees wearing jewelry on their arms and hands 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.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1100 - The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1580 - The cutting board(s) on the serving line 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 - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Serving utensils and clean utensil storage container.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: Hot Mitts, Vulcan oven, Traulsen reach-in refrigerator, coffee maker, small steam kettle, and exterior of ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 1890 - Corrected During Inspection Critical Trays and utensils are not being sanitized via the ware washing machine. (Final rinse is 120F)
  Ensure the final rinse of the ware washing machine is 180F for proper sanitizing.
• 3170 - Walls in the ware washing room are in disrepair.
  Repair walls.
• 3180 - Ceilings throughout the facility were observed soiled.
  Clean and maintain cleanness of ceilings.
• 3340 - Corrected During Inspection Critical Containers of chemicals are 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 12, 2006 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the reach in refrigerators & warming oven.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Repeat Coffee filters observed unprotected from contamination, coffee filters, carryout containers.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

February 08, 2006 (Routine)

• 0160 - Critical Food employees failed to wash his or her hands before engaging in food preparation after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 0220 - Critical The employee was observed 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.
• 0240 - Employee 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 - Critical Unwrapped or uncovered food in the reach in refrigerators & warming oven.
  Protect food from cross contamination by storing 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 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0960 2 - The food contact surface of the milk crates & plastic utensil bins is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Mixer was observed in a state of disrepair and damaged leaking oil.
  Repair the mixer 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 mixer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the 3 compartment sink.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:Oven mitts; ice shoots; can opener; mixer; scales; utensils; food processor; QVS toaster; door gaskets on reach in refrigerators; food storage carts; cutting boards; refrigeration vents in walk in refrigerators.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Ice machine used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean ice machine at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 2000 - Single service items observed unprotected from contamination, coffee filters, carryout containers.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2650 - There is no refuse container at the area immediately adjacent to the front line food prep hand sink.
  Provide a refuse container for the disposal of paper towels at the @LOCATION@ hand sink.
• 2750 - Refuse container outside of the establishment are soiled an have an accumulation of debris.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
• 3020 - Soap was not provided at the hand washing lavatory in the pizza station 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 - No disposable towels were provided at the hand washing lavatory in the front line food prep areas.
  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 - 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment (decorating items).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

June 29, 2005 (Follow-up)

June 21, 2005 (Follow-up)

• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0580 - Soiled single-use gloves still in use.
  Discard gloves once soiled.
• 1570 - Repeat The cutting boards was observed in a state of disrepair and damaged. The door gasket on the Kolpak walk in refrigerator was observed damaged. The dishwasher is not operating, non-specific repair.
  Repair the cutting boards 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 cutting boards, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repair or replace the door gasket on the walk in refrigerator and dishwasher in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: oven mitts, pancake & flour bins, Hobart mixer, cutting boards.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Repeat Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 2810 - Repeat Wall or wall covering in 3 compartment sink is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

June 10, 2005 (Complaint)

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0220 - Critical The employees are eating 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.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0550 - Dispensing utensils improperly stored between uses. Ice scoop.
  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 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Critical The prepared ready-to-eat (RTE) foods 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 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.
• 1570 - The following equipment was observed in a state of disrepair and damaged: Hobart mixer leaking oil, knives & oven mitts. The door gaskets on the Kolpak walk-in was observed damaged.
  Repair the mixer, knives, & oven mitts 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 mixer,knives, & oven mitts, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board, pancake & flour bins, Hobart mixer, can opener, stove, oven mitts, sheet pans, utensils, exhaust hood.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 1800 - The nonfood contact surface of the shelves in walkin in refrigerator and freezer 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.
• 1960 - Dishes and utensils 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 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2810 - Wall or wall covering in 3 compartment sink area is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 3080 - Less than 10 foot candles of light was noted in the walk in freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3180 - Ceiling in the dry storage area was 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.
• 3340 - Critical Containers of chemical & cleaning equipment are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals & cleaning equipment must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 27, 2005 (Routine)