May 01, 2009 (Routine)

April 29, 2008 (Routine)

• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor. Observed bags of ice. The ice is not used by the facility.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(A)(1)-(7) - Corrected During Inspection Observed ribs were not cooled to 41F or below before being placed in the cooler drawers.
  Cooked PHF shall be cooled completely for being placed in prep units.
• 4-202.16 - Corrected During Inspection Milk crate(s) found used for shelving.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-603.12(B) - Corrected During Inspection Observed date marked strickers on washed metal containers.
  If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives to remove debris.

December 17, 2007 (Critical Procedures)

June 02, 2006 (Routine)

• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (e.g. beef and chicken stored over seafood products in the drawer coolers along the cookline and also in the walk-in refrigeration thawing rack).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor (e.g. walk-in freezer).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods (e.g. pork lion, deli sandwiches, etc) 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed food (e.g. desserts) 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 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.
• 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: Elevation (e.g. used to elevate spices along the cookline)
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112A - The temperature measuring device in the 2-Dr Prep Unit #4 was not properly located in the warmest part (e.g. the front) of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-501.11B - Corrected During Inspection The door gaskets of the 2-dr prep unit #5 are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Inadequate lighting was noted under the hood system (e.g. blown light bulb).
  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.

January 13, 2006 (Follow-up)

January 10, 2006 (Pre-Opening)

• 3-306.11 - Food protectors have not been installed at the chicken warmer and at the waffle/fries equipment.
  Install sneeze guards at the self serve chicken warmer and at the waffle-fries equipment.
• 4-204.13D - The actuating lever on the lemonade dispensing machine allows direct contact with the lip-contact surface of glasses or cups.
  Alter or retrofit the actuating levers to prevent contact and possible contamination of lip contact surfaces.
• 4-402.11A - Coca Cola self serve dispensing machine and the ice tea machine have not been installed.
  Install the missing two equipment for inspection.
• 6-301.11 - Soap dispenser has not been installed at one kitchen area hand washing 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.
• 7-209.11 - Employees' personal belongings are stored in such a way that they could contaminate food and equipment.
  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.

November 30, 2005 (Routine)

• 3-101.11 - Corrected During Inspection Critical Observed a white plastic bucket containing sauce kept past exiprary date of 11/18/05.
  Discard food that has past its expirary date. Ensure food is safe, unadulterated, and honestly presented.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food (chicken) stored next to loosely covered ice cream in a reach-in freezer.
  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.
• 3-302.12 - Corrected During Inspection Observed unlabeled salad dressing container stored on the walk-in refrigerator.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Corrected During Inspection Repeat Ice dispensing utensils improperly stored between use (on the ice maker itself).
  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 .
• 3-304.12 - Corrected During Inspection Repeat In-use utensils (sppons for drink) improperly stored between use.
  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 140oF and the container.
• 4-401.11A - Corrected During Inspection Coffee filter was observed stored under the unshielded sewer lines behind the customer service area.
  Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
• 4-903.11B - Corrected During Inspection Clean plastic lunch boxes were observed stored uncovered facing up behind the customer service area.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 6-101.11A - Observed ceiling tiles above the food preparation area of the Jazzman's food facility does not meet the standard of: 1. smooth, and easily cleanable.
  Replace the existing ceiling tiles with the one that has smooth and easily cleanable surface.
• 6-202.11A - Lights bulbs above the Jazzman's food facility food preparation area are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory behind the customer service area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

September 23, 2005 (Pre-Opening)