April 30, 2009 (Follow-up)

April 16, 2009 (Follow-up)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee seen with open drink container in food prep 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.
• 0570 - Repeat Wiping cloths improperly stored between use. No sanitizer
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. PIC to use bleach as sanitizer, monitor strength as discussed. 50-100 PPM chlorine
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) beans, gravy in the walk-in 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. Correct today
• 1320 - Corrected During Inspection There was no temperature measuring device located in the glass door cooler used @ cookline
  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. As discussed, thermometers are a tool for PICs to monitor cold holding food temperatures. If thermometers are missing or broken, continue to monitor temperatures using other methods (cooks thermometer, i.e.) until a replacement thermometer can be obtained.
• 1570 - Repeat 3 vat sink and fryer were observed in a state of disrepair and damaged. Fryer leaking onto floor , may present harborage conditions for insects and rodents
  Repair the small hole in the sink as discussed and repair fryer 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 equipment cited, replace with equipment that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 10 days

March 05, 2009 (Routine)

• 0570 - Wiping cloths improperly stored between use. No sanitizer
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. PIC to use bleach as sanitizer, monitor strength as discussed. 50-100 PPM chlorine
• 0820 A 2 - Corrected During Inspection Critical mashed potatoes in walk-in cold holding at improper temperatures due to improper cooling the previous evening
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Cool all potentially hazardous foods from 135-70 in 2 hours then 70-41 degrees in 4 more hours. Mashed potatoes are a thick product and difficult to cool in hot holding pans. Monitor cooling of potentially hazardous foods to ensure that product meets temperatures described to limit bacterial growth. Product discarded during inspection.
• 0830 - Critical The prepared ready-to-eat (RTE) pasta, pre-cooked salmon in the refrigeration unit by the cookline 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. Correct today
• 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. 50-100 PPM chlorine in wiping cloth buckets and dishwasher sanitizing rinse. Dish machine repairman provided test strips during this inspection
• 1570 - 3 vat sink and fryer were observed in a state of disrepair and damaged. Fryer leaking onto floor , may present harborage conditions for insects and rodents
  Repair the small hole in the sink as discussed and repair fryer 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 equipment cited, replace with equipment that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 10 days
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: all dishes washed today in the dishwasher. No sanitizer in dishwasher
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. MONITOR DISHWASHER CHEMICAL LEVELS to ensure that dishes are being sanitized. 50-100 PPM chlorine needed as discussed. Dishwasher repairman present during inspection :-)
• 2540 - Critical Grease trap under 3 vat sink leaking around edges system.
  Clean and maintain grease trap as needed to eliminate leakage and back-up . The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited. CORRECT WITHIN 24 HOURS
• 2910 - Corrected During Inspection Insect control device , fly strips is located over dishwashing area, biscuit prep table where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.

June 19, 2008 (Follow-up)

February 29, 2008 (Routine)

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  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. Recommend that all persons in charge of the facility (PICs) receive foodmanager's certification training. Have all PICs sign up for classes within 90 days. In house training should be utilized so that all food handlers are knowledgeable about cook and reheating temperatures
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  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.
• 0450 - Critical Person in charge observed handling ready-to-eat (RTE) food with her 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. Cook explained that she was unable to wear latex gloves but did not have other food safe gloves on hand. Correct today!!
• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw country ham stored in same bin as ready to eat bologna and canadian bacon. Raw sausage in walk-in stored over tortillas
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Correct today
• 0820 A 2 - Critical Chopped tomatoes cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Do not over fill containers.
• 0830 - Critical The ready-to-eat (RTE) commercially processed corned beef hash in the cook line refrigerator was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days . 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. Correct today
• 0830 - Critical The prepared ready-to-eat (RTE) Tomatoes in walk in 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.
• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.- slicer. Buildup of food particles observed
  Clean slicer every four hours. Add to cleaning schedule and submit to health department within 10 days
• 1790 - The cavity of the 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. Add this item to cleaning schedule within 10 days
• 1800 - The nonfood contact surface of the following have accumulations of grime and debris: sink basins, bins holding pot lids, outsides of equipment, stove, refrigerator doors
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Cleaning schedule developed is ineffective. Provide new cleaning schedule and submit to the health department for reviewand approval within 10 days.
• 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination. Cigarettes and open beverage containers seen in various locations throughout the restuarant
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination. Direct employees to store personal items away from food storage items. Employees are allowed to have a beverage in a covered container in food prep areas. Correct today
• 3180 - The following are in need of cleaning: Wall behind 3 vat sink, wall and floor behind stove and ice machine, wall and floor behind make table,
  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. Add these items to cleaning schedule which is to be developed and provided within 10 days

December 10, 2007 (Follow-up)

December 07, 2007 (Follow-up)

November 07, 2007 (Follow-up)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands on cook line.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs stored by precooked meat in refrigerator by cook line
  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. Correct today
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Correct today.
• 0820 - Critical Home made ranch dressing cold holding at improper temperatures. Individual containers were stacked above lip of unit
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Do not overstock sandwich unit. Correct today
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chili , ham, turkey 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.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed corn beef hash in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days . 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. Correct within 10 days
• 1320 - There was no temperature measuring device located in any refrigerators in the establsihment.
  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. Provide a thermometer in each refrigeration unit by 11/30/07. Person in charge should monitor refrigeration temps each day.
• 1730 - The thermometer on the walk in cooler is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. Repair or replace by 11/30/07
• 1800 - The nonfood contact surface of the following has accumulations of grime and debris: microwave, handles or equipment, outsides of refrigeration units, hand towel dispensors by hand sinks, soda machine, paper cup dispensors, stove, sides and outsides of most all equipment in the facility
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Provide and implement cleaning schedule by 11/30/07
• 2890 - Light bulb in walk-in not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 90 days
• 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. Correct by 11/30/07
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area. Severely dented cans should be separated from sound canned goods for return to distributor
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. Correct as ongoing practice
• 3180 - Repeat Floors, walls, and ceiling in the kitchen 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. Provide and implement cleaning schedule by 11/30/07
• 3280 - Dead roaches were found on the premises on the floor by the ice machine
  Remove dead or trapped insects and other pests from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Correct by 11/30/07
• 3340 - Critical Containers of spray cleaners, insecticide, etc are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct today
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.

October 22, 2007 (Routine)

• 0220 - Critical The preparation table in the back is being used as a smoking area (ash tray and smokes on table) as well as a prep area in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employees who are working with foods either preparing cooking or handling ready to eat foods in the designated break area shall use the designated break area away from all food preparation or cooking.
• 0560 - Linens in contact with food(biscuit containers)
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0820 - Critical Repeat Spaghetti found 53 degrees cooks area and meats(ham and turkey on make table cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE)( no ready to eat foods anywhere were dated) 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.
• 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cooking pots
  Clean and sanitize these surfaces for food contact.
• 2540 - Critical Sewage is not being properly disposed of in an approved sewage disposal system. Grease trap had plug missing thus providing anopen sewer situation
  Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
• 3270 - Harborage conditions exist (dirty floors,walls, open grease trap)
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. An extiminator will need to be called in to take care of the vectors once establishment has been cleaned.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Propane tank with heater may be in violation with the fire code as well as being an unnecessary item within the establishment.
  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.

October 16, 2006 (Follow-up)

• 0060 - Critical Repeat The person in charge failed to know the proper minimum cold-holding temperature for potentially hazardous foods. Person in charge did not know what the sanitizer test kit was used for.
  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.
• 0550 - Repeat Ice scoops observed stored on top of the dusty and/or soiled drink dispenser/ice machine.
  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.
• 0820 - Corrected During Inspection Critical Repeat Ham and sour cream cold holding at improper temperatures. 3-door refrigerator is not maintaining adequate temperature for storage of potentially hazardous foods.
  All potentially hazardous food items were observed discarded. 3-door refrigeration unit must be used for storage of potentially hazardous foods until it can be adjusted/repaired to maintain adequate temperature.
• 1570 - Repeat Masterbilt cooler, stainless steel drawer style cooler, shopping cart, buckets were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the misc. equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the misc. equipment replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 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.
• 2930 - Repeat Rear 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.
• 3180 - Repeat Sliding glass door refrigeration units, area under the drink preparation area and area under the grill 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.

August 10, 2006 (Routine)

• 0060 - Critical The person in charge failed to know the proper minimum cold-holding temperature for potentially hazardous foods.
  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.
• 0550 - Corrected During Inspection Ice scoops observed stored on top of the dusty and/or soiled drink dispenser/ice machine.
  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.
• 0820 - Corrected During Inspection Critical Tuna Salad, turkey cold holding at improper temperatures. 3-door refrigerator is not maintaining adequate temperature for storage of potentially hazardous foods.
  All potentially hazardous food items were observed discarded. 3-door refrigeration unit must be used for storage of potentially hazardous foods until it can be adjusted/repaired to maintain adequate temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Masterbilt cooler, stainless steel drawer style cooler, shopping cart, buckets were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the misc. equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the misc. equipment replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - 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.
• 2000 - Take out boxes, and cups were observed unprotected from contamination in high traffic area of the food preparation area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2030 - Clean knives observed stored in a soiled knife rack. Cleaned food containers and utensils observed stored in a heavily food soiled rack in the rear food preparation area. Cup dispensers in the front drink preparation area were observed to be soiled with food debris.
  Maintain clean racks/utensil, single service contact surfaces and clean utensils to prevent contamination of clean items. Clean and sanitize any contaminated utensils prior to use.
• 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.
• 2930 - Rear 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.
• 3030 - No disposable towels were provided at the hand washing lavatory beside the grill.
  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
• 3180 - Sliding glass door refrigeration units, area under the drink preparation area and area under the grill 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.

August 30, 2005 (Follow-up)

• 0450 C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 2310 - Corrected During Inspection Critical The handwashing facility located next to dishwasher 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 cooking utensils preventing its use. Use handwashing sink for washing hands only.

August 10, 2005 (Routine)

• 0220 - Corrected During Inspection Critical 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.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Dispensing dry products with cups.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Need to provide scoops with handles to dispense dry products. Correct Immediatly.
• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Raw steaks and raw eggs stored over ready to eat foods in 2 door refrigeration unit.
  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.Always store raw meats/ eggs below ready to eat foods.Correct immediatly.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: potatoe salad.
  Store food in packages, covered containers, or wrappings.Correct immediatly.
• 0480 - Unlabeled food containers of dry products (sugar).
  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. Correct immediatly.
• 0610 - Food: steaks in walk-in freezer stored on the floor or food stored less than 6" above the floor. Lettuces on the floor by 3 door cooler
  Elevate food storage onto approved shelving with minimum 6" legs or casters.Correct immediatly.
• 0760 - Critical The tomatoe sauce(60F) was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Correct immediatly.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the 2 door beverage air unit is not accurate. Need to provide accurate thermometers in all refrigeration units.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use. Correct immediatly.
• 1510 - The person in charge could not provide a food temperature measuring device that reads from 0f to 220F.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Correct immediatly.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit and ammonium quaternary test kit.so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct immediatly.
• 1800 - The nonfood contact surface of the deep fryers and standing fan in the kitchen 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. Correct within 5 days.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Can opener and meat slicer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.Correct immediatly
• 1960 - 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. Correct immediatly.
• 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.Correct within 5 days..
• 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. Correct immediatly.

August 02, 2004 (Pre-Opening)