July 23, 2009 (Routine)

February 04, 2009 (Routine)

August 07, 2008 (Follow-up)

July 28, 2008 (Routine)

• 0820 A 2 - Critical Found potentially hazardous foods inside both Make units at improper temperatures. Found ham inside upper section of Pizza Make unit @ 48 F - 50 F and chicken wings @ in lower section @ 45 F; and found cut tomatoes in upper section of the Small Make unit @ 46 F.
  Keep foods at 41 F or lower by lowering temperatures of both cooler units.
• 0830 - Critical Repeat Found prepared potentially hazardous foods/ready-to-eat (RTE) held inside the W-in cooler for longer than 24 hours were not being date marked for disposition.
  Mark the name and "consume by" date on the container of the prepared /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.
• 1450 - Found both Make units operating at improper temperatures. The Pizza Make unit was holding foods in the upper section between 41 F and 50 F while holding foods in the lower section at temperatures between 44 F and 45 F. The Small Make unit was holding cut tomatoes in the upper section at 46 F while holding Feta cheese at 48 F in the lower section.
  Lower temperature of both Make units so that they can maintain temperatures of 41 F or lower in held foods.
• 3270 - Critical Found live cockroaches on the premises.
  Obtain the services of a Pest Control Company to treat for roaches.

August 20, 2007 (Routine)

• 0830 - Critical The prepared ready-to-eat cut meats in the freezer is not properly dated for disposition.
  Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
• 0830 - Critical The prepared ready-to-eat (RTE)cut meats 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.
• 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.
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler.
  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.