October 16, 2009 (Routine)

• 0830 - Critical Repeat Foods in the cold holding units were not properly dated for disposition after opening.
  Mark a "consume by" date on 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.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  Rodent proof the rear exterior door as needed.
• 0960 2 - The large food storage container in the walk-in cooler is damaged and is no longer easily cleanable.
  Replace the storage container as needed.
• 1800 - Debris build-up on the non-food contact surfaces of equipment. (storage rack above pizza-make table and handles on the cold holding equipment)
  Clean the areas as shown.

June 12, 2009 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) food 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (small gap under door)
  Rodent proof the rear exterior door as shown.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

November 13, 2008 (Routine)

• 1730 - The food temperature measuring device was not working correctly.
  Replace the battery in the thermometer as needed.
• 3020 - Soap was not provided at the rear hand-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.
• 3030 - No disposable towels were provided at the rear hand-sink.
  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
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

May 16, 2008 (Routine)

• 0790 - Establishment thawing ground beef at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process.
• 1800 - Debris build-up on the non-food contact areas of equipment.
  Clean the equipment as needed.
• 2310 - Corrected During Inspection Critical Repeat The hand-washing facility located in the rear room is blocked, preventing access by employees for easy hand-washing.
  Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the pasta containers preventing its use.

November 15, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw ground beef was observed stored above non-raw items in the walk-in cooler.
  Store all raw items below all other items in order to prevent cross contamination.
• 2310 - Corrected During Inspection Critical The hand-washing facility located at the dish machine is blocked, preventing access by employees for easy hand-washing.
  Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the food containers preventing its use.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

April 27, 2007 (Follow-up)

April 24, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw food items were observed stored above non-raw items in the walk-in cooler.
  Store all raw items below all other items in order to prevent cross contamination.
• 0820 - Corrected During Inspection Critical Turkey and ham were observed at 47F in the make-table.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1530 - There is no chlorine 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the dish machine sanitizing cycle.
  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.

October 24, 2006 (Routine)

• 1770 A - Corrected During Inspection Critical Repeat Debris build-up interior of the microwave oven and on the can opener blade.
  Clean and sanitize these items.
• 2000 - Corrected During Inspection Pizza boxes were found stored on the floor.
  Store all single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

July 21, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw food items were found stored above non-raw items in the refrigerator and in the walk-in cooler.
  Store all raw items below all other items in order to prevent cross contamination.
• 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1770 A - Corrected During Inspection Critical Debris build-up on the can opener blade and the rack above the pizza oven.
  Clean and sanitize these surfaces as needed.
• 3180 - Debris build-up on the floor.
  Provide a detailed floor cleaning as needed.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

March 22, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw food items were found stored above non-raw items in the walk-in cooler.
  Store all raw items below all other items in order to prevent cross contamination.
• 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

December 20, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Raw food items were found stored above non-raw items in the refrigerator.
  Store all raw items below all other items in order to prevent cross contamination.
• 0820 - Critical @The upright refrigerator was holding at 60F.
  Repair/adjust the unit so that 41F or below can be maintained at all times.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1530 - There is no chemical 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.
• 3330 - Corrected During Inspection Critical A couple of chemical spray bottles were not properly labeled.
  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.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.