April 21, 2009 (Risk Factor Assessment)

• 0820 A 1 - Corrected During Inspection Critical Two food products at one serving station were being hot held at improper temperatures.
  Hold hot foods at 135F throughout the service time. Boost heat these products to 165F and re-hold, or discard. NOTE: operator chose to discard.
• 0820 A 2 - Corrected During Inspection Critical Shrimp at one serving station and milk for use with smooties at another service station were not being held at the required cold holding temperature .
  Hold cold products at 41F or colder at all times. Rechill immediately or discard. NOTE: operator immediately discarded.

December 11, 2008 (Critical Procedures)

November 27, 2007 (Routine)

• 0480 - Unlabeled food containers of various cooking oils.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 - Critical (CORRECTED DURING INSPECTION) Blanched green beans in Cafe Roma area were cold holding at improper temperatures.
  Move product to unit that will chill product to 41F or colder. Remember to chill product quickly after blanching and periodically monitor during cold holding period.
• 0820 - Corrected During Inspection Critical Soup in Let's Go was hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.

December 12, 2006 (Routine)

• 1100 - One ice shovel was scratched and scored and no longer readily cleanable
  Replace
• 1770 C - Bulk dry food containers had visible food stains and debris on outside; inside bottom of Hobart #6 in upstairs ice room was dirty; the ice scoop caddy in upstairs ice room was dirty.
  Clean / sanitize these items.
• 2000 - Ice buckets stored inverted on top of ice machine which is potentially unclean.
  Store inverted on clean sheet pans outfitted with wire racks to enhance drainage and protect from surface contamination.

November 16, 2005 (Routine)

• 0820 - Corrected During Inspection Critical A review of the food holding temperature log in the Let's Go area showed that cold holding above acceptable limits had occurred on the food bar with no documented corrective action.
  Thermometers were checked for proper calibration and were within acceptable limits. The cold holding capability of the food bar will need evaluation. The thermostat controls were set for maximum coldness. Employees need to be sure and tell supervisors when temperatures are observed requiring corrective action.
• 1700 - Corrected During Inspection Critical The sanitizer solution in the manual dishwash operation in the bakery area was (1) below the required concentration, and (B) did not have a minimum 75F temperature.
  The sanitizer compartment was drained and set-up per requirements. The automatic chemical dispenser appears to be broken. Operator is contacting his chemical provider to have unit repaired ASAP.
• 3380 - Corrected During Inspection Critical The new Quaternary sanitizer product was observed in a working wiping cloth solution, and in the chemical dispensing room, at amounts in excess of 400ppm
  (1)Dilute the solution found in the working container. Evaluate similar containers throughout the unit;(2)Contact the chemical supplier ASAP and have the dispensing unit recalibrated;(3) Establish a protocol for checking the chemical solution at the mixing station on a weekly basis and document.

March 31, 2005 (Routine)

• 1770 A - Critical Two ice bins had visible mold-like substance on inside surfaces.
  Clean and sanitize
• 1770 A - Critical Kettle spigot in main kitchen had food debris build-up on inside surfaces
  Clean and sanitize
• 2000 - Knife rack in Southern Bistro is stored where it can be contaminated by splash from hand sink.
  Move or protect with splash guard
• 2350 ii - Critical The mechanical hand sink / sanitizer station in the kitchen is broken
  Replace with a new stationary lavatory.

December 08, 2004 (Routine)

• 1150 - Raw wood shelving is not considered cleanable.
  Refinish with a varnish or polyurethane, or replace with metal shelf or Formica.
• 3380 - Corrected During Inspection Critical Wiping cloth solutions at concentrations above 200ppm.
  Dilute product and have automatic dispenser recalibrated

February 23, 2004 (Routine)

• 3170 - 3 vat sink only has one drain plug.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0650 - Some food on display is not protected from contamination, such as muffins, chips, cookies, etc..
  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.
• 1060 - The nonfood contact surfaces of the various tables in the back prep area are not appropriate for the food prep that is conducted..
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

July 11, 2003 (Routine)

• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1800 - The nonfood contact surface of the dry stock lids;spice shelf;convection oven; a few refrigeration gaskets; one wall fan; inside lids of two ice bins; ceiling and compressors in produce cooler had accumulations of grime and debris.
  OPERATOR CORRECTED IMMEDIATELY. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Critical One hand sink in the main kitchen was temporarily blocked from use by a rolling cart.
  OPERATOR CORRECTED IMMEDIATELY. Hand sinks are to be kept accessible at all times to allow instant use and promote good hygiene.
• 2310 - Critical The hand sink in the salad bar area was filled with serving instruments.
  OPERATOR CORRECTED IMMEDIATELY. Hand sinks are to have no use other than for washing hands.
• 2260 - Critical Numerous threaded hose bibbs on faucets lacked backflow prevention devices
  Place a backflow prevention device on each threaded hose bibb throughout the facility
• 0650 - One sneeze guard over the peanut butter and other spreads was ineffectively placed.
  OPERATOR CORRECTED IMMEDIATELY. Make sure sneeze guards are placed so that they adequately protect foods from potential airborne contamination.
• 0570 - Wiping cloths in various areas improperly stored between use.
  Ensure wet wiping cloths throughout facility are stored in a chemical sanitizer at the proper concentration between use.
• 3330 - Critical Repeat Numerous working containers of chemical cleaners were not properly labeled.
  OPERATOR CORRECTED IMMEDIATELY. 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.
• 0830 - Critical The prepared ready-to-eat (RTE) chicken in the meat walk-in is not properly dated for disposition.
  OPERATOR DISCARDED PRODUCT. Frozen food is to be marked, when thawed, that it is to be consumed within 24 hours.
• 2930 - Screen doors at the loading dock are not tight fitting enough to allow protection against entry of insects and rodents.
  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.
• 1570 - One pizza peel was observed in a state of disrepair and damaged.
  OPERATOR DISCARDED IMMEDIATELY. Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The cheese room door gasket is severely damaged.
  Replace gasket.
• 3170 - Some wall surfaces in the "somat room" are peeling and degraded.
  Resurface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1100 - Critical The food contact surface of one belt on the dough machine is not smooth, is made from canvas, and can not be easily cleaned.
  Replace the belt to provide a food contact surface that is smooth and easily cleanable.