February 25, 2009 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge stated that employees with a symptom of diarrhea and depending on their condition are removed from food prep and service and switched to non food duties.
  The person in charge shall be able to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Note: Additional information on foodborne illness and employee health was given.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: observed knives stored in pan of stagnant water at 125F.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 7-201.11(B) - Corrected During Inspection Critical Observed that spray bottle of sanitizer stored on a cutting board next to the deli case where sandwich meat is stored.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

February 14, 2008 (Routine)

• 4-501.114(C) - Corrected During Inspection Critical Repeat Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. 3-vat sink observed at 50ppm.
  A quaternary ammonium compound solution shall have a concentration of 200ppm. Ensure employees are emptying basin at end of shift or at least every 4 hours to ensure old solution is not used.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: Knive in rack observed soiled.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.

August 01, 2007 (Routine)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures at the front part of salad bar using a calibrated food temperature measuring device: Chopped Tomatoes- 45F, Melon-50F, 53F, Cottage Cheese- 53F, Yogurt- 52F, Chicken strips- 50F, Imitation crab 52F, BBQ chicken strips- 48F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: Salad bar was observed with various foods holding above 41F at front part of unit (facing produce, outside).
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. All foods were replaced. Monitor food temperatures until unit can be repaired. Establishment may temporarily use Time as a Public Health Control as long as foods are initially at 41F or less.
• 4-901.11(A) - Repeat Metal pans were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 6-501.12(A) - Observed that the wall behind the 3-vat sink is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

January 31, 2007 (Routine)

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing. Training may need to be provided in other languages in order to effectively communicate with all staff members.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures, washing hands for less then 20 seconds.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink and was corrected.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening:1. Chicken, turkey, ham at produce cooler.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 1/31/07 they shall be date marked with a "use by" date not exceeding 2/6/07.
• 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:1. Shopping carts used to store/transport melon and other fruits in produce cooler.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• 4-101.11(D) - The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface:1. Green shopping baskets that were observed to be storing produce in cooler/prep area.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1. Handle at soup container on far left at salad bar.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Handle may need to be repaired or replaced. If repaired, placing tape over it will render surface not easily cleanable because it would not be smooth.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration, solution at 3-vat sink in produce room at 100ppm. Sanitizing solution container was also observed empty, CFM replaced.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
• 4-501.14(A)-(C) - The interior surfaces of the mechanical warewashing machine at deli are soiled with limescale that may decrease the effectiveness of the unit.
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 4-502.13(A) - Manufacturer containers (grapefruit sections) were observed reused for the storage of brocolli and cut produce in produce cooler.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-901.11(A) - Corrected During Inspection Metal pans were found stacked while wet after cleaning and chemical sanitization in produce prep area.
  After cleaning and sanitizing, equipment and utensils shall be air-dried, dried with clean disposable paper towels or used after adequate draining before contact with food.
• 4-904.11(B) - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored at soup bar with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 5-205.11(A) - The handwashing facility located at the produce cooler is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-303.11(A) - Corrected During Inspection Observed that inadequate lighting was provided in the walk-in produce cooler prep area. CFM corrected.
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-305.11(B) - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed uniform shirts for deli chefs being stored in deli walk-in refrigerator.
  Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
• 6-501.11 - Observed that the following physical locations are not maintained in good repair:1. Walls around dishmachine at deli and in produce prep area. Panels were observed loose, which can lead to pest harborage conditions.2. Area around dishmachine and sink in deli noted with caulking moldy and/or dirty.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

July 25, 2006 (Routine)

• 2-402.11A - Corrected During Inspection 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods stored inside the Produce cooler such as OPENED CONTAINERS of salads (i.e. pasta, tuna, chicken, seafood, etc) are not properly dated for disposition after opening.
  Mark a "USE 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 TOTAL calendar days (this includes the day the containers of foods are opened). FOR EXAMPLE, if the packages of foods are opened on 7/24/2006 they shall be date marked with a "use by" date not exceeding 7/30/2006. BOTH DATES SHALL BE WRITTEN ON THE OPENED PACKAGES OF FOODS.
• 4-602.11D - Critical Observed fan covers unclean inside the salad bar prep. room.
  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.
• 4-901.11A - Observed clean stainless steel containers and pans 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.
• 5-205.11A - Corrected During Inspection The handwashing facility located in the salad bar prep. room 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 items preventing its use.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in EACH of the women's restroom stalls.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.12A - Observed that no paper towels were available for the following hand sinks: 1. salad bar prep. room hand sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - The following physical structures are not maintained in good repair: 1. floor tiles need to be regrouted in the salad bar prep. room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.16 - 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.

March 16, 2006 (Complaint)

March 16, 2006 (Complaint)

January 25, 2006 (Routine)

• 3-304.12 - Corrected During Inspection Observed utensils improperly stored between use. Observed a knife stored wedged between a food prep counter and a knife block in a location that is not easily cleanable.
  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.
• 4-502.13A - Manufacturer containers of cardboard boxes were observed reused for the storage of other miscellaneous food items.
  Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of the canopener blade 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.
• 6-303.11C - Inadequate lighting was noted in the refrigerated food preparation room. Observed several burnt out ceiling lights.
  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.
• 6-501.18 - Handwashing facilities are unclean and not maintained. Observed an accumulation of scale on the handsink faucet in the refrigerated prep room.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

January 25, 2006 (Routine)

• 3-304.12 - Corrected During Inspection Observed utensils improperly stored between use. Observed a knife stored wedged between a food prep counter and a knife block in a location that is not easily cleanable.
  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.
• 4-502.13A - Manufacturer containers of cardboard boxes were observed reused for the storage of other miscellaneous food items.
  Discontinue the reuse of single-use containers for miscellaneous food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-602.11E - Surfaces of the canopener blade, which comes in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  Clean the surface of the canopener blade 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.
• 6-303.11C - Inadequate lighting was noted in the refrigerated food preparation room. Observed several burnt out ceiling lights.
  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.
• 6-501.18 - Handwashing facilities are unclean and not maintained. Observed an accumulation of scale on the handsink faucet in the refrigerated prep room.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 06, 2005 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Observed uncovered chicken and macaroni in the refrigerated room.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.13 - Corrected During Inspection Napkins in contact with food. Observed a paper towel used in contact with hard boiled eggs.
  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.
• 3-306.11 - Corrected During Inspection The food on display is not protected from contamination. Observed the food guards in the upright position, therefore not protecting food items.
  Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
• 3-501.16B - Corrected During Inspection Critical Grilled chicken (56F) at the salad bar observed cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-101.11D - Corrected During Inspection The food contact surface of the basket storing hard boiled eggs is not smooth, easily cleanable and non-absorbent and therefore is not an approved food contact surface.
  Food contact surfaces should be smooth, easily cleanable and non-absorbent.
• 4-202.16 - Corrected During Inspection The nonfood contact surface of the grocery baskets storing container lids is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: moldy/dirty curtains on the refrigerated room.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - Metal containers 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.
• 6-501.12A - The moldy caulking on the three-compartment sink in the food prep room 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.

February 03, 2005 (Routine)

• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed a box of peooers stored on the floor in the salad bar prep room. Also observed boxes of coffee stored on the ground in the cabinets at the salad bar.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-303.11A - Repeat Inadequate lighting was noted in the walk-in refrigerator. Observed a burnt out light bulb in the 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.
• 6-501.11 - Repeat Observed some floor tiles in the salad bar prep room in need of caulking and cracked at the corners.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 03, 2005 (Complaint)

September 14, 2004 (Routine)

• 4-202.16 - Milk crate(s) found used for the following: 1. elevating a box off the floor inside the salad bar prep. room.
  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.
• 6-501.11 - Some floor tiles in the salad bar prep. room are missing grout and not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the produce walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-303.11C - Inadequate lighting was noted in the salad bar prep. room (burnt out light bulbs).
  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.
• 6-303.11A - Inadequate lighting was noted inside the produce walk-in refrigerator (burnt out light bulbs).
  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.
• 4-903.11A - Some single service items underneath the refrigerated salad bar were found stored on the floor.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-501.16 - 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.

December 02, 2003 (Follow-up)

November 20, 2003 (Routine)

• 6-404.11 - Dented can of sauce observed stored on food storage shelf. Products for credit, redemption, or return is not being stored in a separate designated area.
  CORRECTED DURING THE INSPECTION. 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.
• 4-202.16 - Milk crate observed being used as storage shelf for Japanese bread crumbs.
  CORRECTED DURING THE INSPECTION. 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. Obtain shelving that is smooth, durable, and easily cleanable.
• 3-501.14A - Critical Chicken (in walk-in) 80F and pasta (in chill down) 65F noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken and pasta observed cooling covered in large lexan containers.
  CORRECTED DURING THE INSPECTION. Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Pasta was prepared at nine (9) am. and was discarded. Chicken was prepared at 1:30. Only one (1) hour had passed so chicken was transferred into shallow pans and left uncovered in the chill down.
• 3-501.15A - Chicken and pasta observed covered in large lexan containers to cool.
  CORRECTED DURING THE INSPECTION. Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling. Cover food product after food temperature has reached 41F or below.
• 3-305.11A3 - Boxes of tea bags and coffee cups observed stored on the floor under the salad bar.
  CORRECTED DURING THE INSPECTION. Elevate food storage onto approved shelving with minimum 6" legs or casters. Shelving should be smooth, durable, and easily cleanable.
• 3-304.12 - Repeat Spatulas and knives observed being stored in container of water between use.
  CORRECTED DURING THE INSPECTION. 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.
• 4-901.11A - Lexan containers observed stacked wet after washing and sanitizing.
  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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) potatoes in the chill down unit observed not properly dated for disposition.
  CORRECTED DURING THE INSPECTION. 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.
• 3-302.12 - Container of flour observed without a label to properly identify its contents.
  CORRECTED DURING THE INSPECTION. 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.
• 4-703.11A - Critical Observed employee wash and rinse lexan container without sanitizing at the three compartment sink.
  CORRECTED DURING THE INSPECTION. Quaternary Ammonia sanitizer was added to the sanitizing basin of the three compartment sink. Sanitizer was detected at 200ppm.
• 3-307.11 - Grocery basket observed stored on top of Ready-to-Eat peppers.
  CORRECTED DURING THE INSPECTION. Protect food from miscellaneous sources of contamination.
• 4-703.11B - Critical Repeat Dishmachine observed not working. Thermolabel did not turn black. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization.
• 3-202.15 - Critical Dented can of sauce observed on storage shelf. Food from damaged packaging offered for sale or service.
  CORRECTED DURING THE INSPECTION. 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.

April 07, 2003 (Routine)

• 4-903.11B - Repeat Coffee filters and deli containers are not suffiently protected by covering or inverting.
  Cover coffee filters and invert or cover the plastic deli containers to prevent soiling. CORRECTED DURING INSPECTION
• 3-304.12 - In-use utensils for panini sandwich 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. Do not store in sanitizer solution. CORRECTED DURING INSPECTION
• 4-203.12A - One of the built in thermometers in the counter refrigeration units is reading inaccurately high.
  Check thermometers for accuracy.
• 4-204.112B - Some built in thermometers in refrigeration units in deli area are not displaying temperature and are not supplimented with thermometers in the units.
  Make sure all units have working thermometers where they can be seen.
• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 6-501.11 - Two lights are burnt out in the hood.
  Replace the burnt out bulbs.
• 6-202.11A - There is an unsheilded light bulb in the hood.
  Replace the broken light sheild.
• 6-501.114A - There is a non functioning refrigeration unit used as a work station.
  Repair or remove the unit to prevent the mechanical area from becoming a potential harborage area for insects or rodents.
• 2-401.11A - Critical Repeat Some drinks in the deli area do not have straws to mininize mouth to container and then to hand contact.
  Use straws with the containers. CORRECTED DURING INSPECTION.