July 21, 2009 (Routine)

• 0690 - Moldy sheet pan observed covering the tub of cut onions.
  Clean and sanitize all food contact surfaces after use. Protect food from miscellaneous sources of contamination.
• 1400 - Repeat Condensation leaks observed in the walk in freezer.
  Repair the unit so that all accumulated moisture due to conditions such as condensation properly and completely drain.
• 1570 - New counter top needs to be sealed at edges. Metal prep counter and wait station hand sink need to be resealed.
  Caulk top and side edge of new counter. Scrape and recaulk metal counter and hand sink.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: walk in racks, refrigerator doors, gaskets, ....
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the cookline equipment, can opener bases, and reach in units have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide chlorine at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2000 C - Repeat Single service items observed unprotected from contamination in the store room.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Repeat Some baseboard tiles are not maintained in good repair. Gap found at floor in the corner of the walk in freezer.
  Repair baseboards, seal hole in walk in unit. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - Old drain boards observed stored in the dumpster enclosure.
  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.

April 30, 2009 (Follow-up)

• 1400 - Repeat Condensation leaking in the walk in freezer.
  Repair unit so that all accumulated moisture properly drains.
• 1700 - Critical Repeat Chlorine sanitizing solution dispensed at the dishwasher was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: pasta refrigerator , table legs and lower shelves, walk in racks, microwave oven, plastic tubs and lids, slicer.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the dish room racks and waitstation soda cabinet have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 C - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Repeat Kitchen floor areas, some ceiling tiles 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.

April 14, 2009 (Routine)

• 0240 - 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.
• 0450 C - Critical Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Critical Repeat Observed several foods stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between uses(10ppm chlorine today).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50ppm chlorine) between uses.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Condensation dripping on box of salad on walk in floor.
  Protect food from miscellaneous sources of contamination.
• 0850 - Critical Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1400 - Condensation leaking in the walk in refrigerator and freezer.
  Repair both units so that all accumulated moisture properly drains.
• 1570 - No sink stoppers provided for the three compartment sink. Large ice formation in front Pepsi refrigerator.
  Provide and use three functional sink stoppers for the dish sinks. Defrost the refrigerator.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ALL refrigerator interiors, tables, carts, rolling racks, moldy walk in racks, microwave oven and shelf, pasta baskets, ALL plastic tubs and lids, scale, dough pans, ......
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the fryer, stove, ovens, tables, refrigerators, dish room racks, waitstation soda cabinet,.....have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - Repeat One toilet in the ladies' room is in poor repair.
  Repair and maintain all plumbing components and fixtures.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: gap at bottom of the back door.
  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.
• 3170 - Repeat Physical structure is not maintained in good repair: broken floor tiles at back door, broken baseboard tiles in kitchen, loose threshold in walk in, walk in freezer door in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen floor, floor drains, baseboards, walls, ceiling vents, exhaust hood, filters, pipes, walk in floors and walls, ......all 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.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3270 - Critical Roaches observed running in the floor drain.
  Dramatically improve sanitation efforts. When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. *Exterminator contacted at this time
• 3340 - Critical Containers of cleaners are not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

January 12, 2009 (Routine)

• 0450 C - Repeat Utensil without handle used to dispense food allowing for bare hand contact with food item(s).
  Minimize bare hand and arm contact with exposed food to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 A 4 - Observed food stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
• 1770 B - Observed accumulations of grease deposits or other soil on the following food contact surfaces:bottom of the pasta station, True refrigerator, soda cabinet,soiled utensils in clean pan.
  Clean and sanitize these surfaces for food contact. Defrost the front Pepsi refrigerator.
• 2350 ii - One toilet in ladies' room in poor repair.
  Repair and maintain all plumbing components ans fixtures.
• 2650 - There is no refuse container at the area immediately adjacent to the dish room hand sink.
  Provide a refuse container for the disposal of paper towels at each hand sink.
• 3170 - Repeat Physical structure is not maintained in good repair: walk in freezer door, bottom of the back door.
  Repair freezer door. Replace weatherstripping on back door. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Some kitchen floor, baseboard, and wall areas 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.

October 09, 2008 (Follow-up)

• 0450 - Critical Repeat 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.
• 0450 C - Utensil without handle used to dispense food allowing for bare hand contact with food.
  Minimize bare hand and arm contact with exposed food to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 - Critical Repeat Unwrapped or uncovered food in the freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between uses(today >200ppm chlorine).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
• 0610 - Repeat Food (soda in the box) stored on the floor or food stored less than 6" above the floor.
  Elevate ALL food storage onto APPROVED shelving with minimum 6" legs or casters.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, dough pans.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the fryers and oven have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Physical structure is not maintained in good repair: bottom of back door, walk in threshold.
  Replace weatherstripping at bottom of the back door. Secure the threshold at the walk in door. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen floor drains, exhaust hood and filters 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.

September 09, 2008 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 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.
• 0470 - Critical Unwrapped or uncovered food in the refrigerators and freezers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate ALL food storage onto APPROVED shelving with minimum 6" legs or casters.
• 0610 - Food prepared in a location where it is subject to splash or other contamination: prep table now located next to hand sink.
  Install a splash guard on the kitchen hand sink next to the prep table to prevent contamination.
• 0820 1 - Critical Meatballs hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1100 - Critical The piece of counter top used as a prep board at the pasta unit is not approved for this use.
  Remove the counter and 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 buildup of food debris.
• 1320 - There was no temperature measuring device located in the two, front Pepsi units.
  Provide a temperature measuring device in the front of ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Only one sink stopper provided at the three compartment sink.
  Provide three intact sink stoppers so that the sink may be used properly to wash, rinse, and sanitize equipment.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ALL refrigerators, prep tables, ice maker lid, freezer, slicer, steam unit and cart, walk in racks, microwave, fryers,......
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the tables, refrigerators, freezer, cookline equipment,....have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 C - Single service items observed unprotected from contamination over sandwich unit.
  Store single service items in its original protective packaging or inverted in an approved dispenser or on a sanitized surface.
• 2280 - Critical There is no handwash lavatory at the three compartment sink area, preventing routine handwashing by workers.
  Install an additional handwash lavatory at the dishwashing area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Relocate the soap and towel dispensers to the hand sink.
• 2310 B - The handwash station by the pizza station is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2350 - Critical The installation of the ice maker plumbing components is not in accordance with law(flimsy water line run through a wall, hanging over an electric plug strip).
  All equipment installations and plumbing are to be in accordance with law. Properly plumb the equipment.
• 2600 - The waste oil container is stored on absorbent material(grass).
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2720 - Repeat Outdoor grease container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Old door was 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.
• 2790 - The cardboard on the walk in floor does not meet the standard of smooth, durable, nonabsorbent, and easily cleanable.
  Remove all cardboard from the floor.May use approved, all rubber mats.
• 3140 - Employees' clothing , shoes observed stored on food storage racks.
  Provide lockers or other suitable facilities for the employees so that food, equipment, single-service and single-use articles are protected from contamination.
• 3180 - Kitchen walls, baseboards, and floor throughout 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment(old fryer, oven, ice maker parts,....).
  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.
• 3330 - Critical Working containers of cleaner are not accurately labeled(pink detergent in bottle labelled Windex).
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3340 1 - Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items(olive oilstored with detergent).
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

July 24, 2008 (Routine)

• 1570 - Pepsi/icemaker at waitress station was observed in a condition that prevents necessary maintenance and easy cleaning. One fry basket wires broken (discarded).
  Repair or replace above 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.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: pans, utensils on shelf over 3X sink.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surfaces of the utensils on shelf over 3X sink, old dipper well unit (removed), cabinet under old sushi bar (now take out area) 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.
• 2350 - Critical Drainpipe under 3X sink needs repair to drain properly into floor drain. Leak at prescrape sink faucet. Waitress station handsink leaks underneath. Walk in box leak at condenser unit.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open and uncovered.
  Cover all waste containers when not in continuous use.
• 2810 - Wall or wall covering in waitress station is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Ceiling in waitress station is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3170 - lighting wash area is not maintained in good repair. Check all lighting throughout facility and repair if necessary.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 21, 2008 (Follow-up)