October 16, 2009 (Critical Procedures)

July 14, 2009 (Routine)

• 1610 - Corrected During Inspection The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications: final rinse read 177 Deg. F and did not reach required 180 degrees F.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Dishwasher was put out of service and 3-compartment sink was used to sanitize dishes. A work order has been submitted for repair of the machine.
• 3080 - Corrected During Inspection Less than 20 foot candles of light was noted in the dishwasher area: a light was burned out in the hood.
  Replace the burned out light bulb to provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3180 - The floor in the walk in refrigerator has an accumulation of grime and debris.
  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.

January 20, 2009 (Critical Procedures)

July 22, 2008 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0570 - 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.
• 0820 A 1 - Corrected During Inspection Critical Chicken and potatoes hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Chicken, pork, tuna, potatoes, and shrimp salads cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of food storage containers, cutting boards, refrigerators, freezers, gaskets, can opener, hot pads, deep fat fryers, ice machine, ovens, mixers, exterior of food processors, and hood and filter systems.
  Clean and maintain cleanness of equipment.
• 2000 - Corrected During Inspection To-go containers were observed stored uncovered.
  Store containers covered or inverted to prevent contamination while in storage.
• 3180 - Floors, walls, ceilings, lights, and vents, throughout the facility, were noted in need of cleaning.
  All floors, walls,ceilings, lights, and vents 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 10, 2008 (Critical Procedures)

October 02, 2007 (Routine)

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hot holding box and storage cabinets.
  Clean and maintain cleanness of equipment.
• 3170 - Floor tiles, throughout the facility, were observed missing or damaged.
  Repair or replace the floor tiles.

July 30, 2007 (Critical Procedures)

• 0820 - Corrected During Inspection Critical Repeat Pork hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 04, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods. (Cole slaw.)
  Store raw eggs below RTE foods to reduce the chance of cross contamination.
• 0820 - Corrected During Inspection Critical Repeat Sausage hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Repeat Several foods cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0960 2 - Milk and soda crates observed used as shelving and storage.
  Remove milk and soda crates from facility and replace with approved shelving and storage units.
• 1570 - Temperature gauges of the ware washing machine are not operating correctly.
  Repair or replace the temperature gauges.
• 1580 - The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener, hot pads, and storage cabinets.
  Clean and maintain cleanness of equipment.
• 2310 - Corrected During Inspection Critical Hand sink used for other then hand washing. (Gloves, cleaning supplies observed in sink.)
  Use hand washing sinks only for hand washing.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 15, 2007 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0820 - Corrected During Inspection Critical Chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1100 - The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans to 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. CB 02-15-2008.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood system and hot pads.
  Maintain nonfood-contact surfaces of equipment clean.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Stored with fresh lemons.)
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 23, 2006 (Routine)

• 1570 - The door gaskets on the 2 True refrigerators in the catering kitchen are damaged (split).
  Repair or replace the refrigerators door gaskets in accordance with the manufacturer's specifications.
• 1600 - The compartments and drainboard of the 3 compartment sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the exterior of the 2 True refrigerators in the catering kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The exhaust hood filters in the catering kitchen have accumulations of dust and grease.The exhaust hood filters in the deli have accumulations of dust and grease.The sealant on the 3 compartment sink in the catering kitchen soiled with mold.The storage cart has accumulation of food debris.The exterior of the bulk containers has accumulation of food debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - Corrected During Inspection 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.
• 3240 - Corrected During Inspection Handwashing facilities are unclean and not maintained in the catering kitchen.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

April 05, 2006 (Routine)

April 04, 2006 (Routine)

• 1100 - The food contact surface of numerous pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the equipment to 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.
• 1780 - Critical Repeat Equipment food contact surfaces of the Pane Bella grille, deep fryer, and inside ice machine were not observed cleaned between uses.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 3380 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (sanitizer to concentrated)
  Utilize sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

September 29, 2005 (Follow-up)

September 28, 2005 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor in the dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1580 - Repeat The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1780 - Critical Ice machine and soda fountain spouts food contact surfaces were not observed cleaned before each use.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 3180 - Floors in the food prep area under equipment 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.

November 15, 2004 (Critical Procedures)

September 28, 2004 (Critical Procedures)