September 15, 2009 (Routine)

• 0480 - Unlabeled food containers. Sugar and another white substance
  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.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor (iced tea, dough, green peppers, potatoes).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the raw wood shelves upstairs and downstairs is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1510 - The temperature measuring device provided was in disrepair.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - The walk in freezer door was observed in a state of disrepair and damaged.
  Repair the door 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. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board along the lowboy 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: -interior of display-interior lowboy-ice maker-shelving with plates-shelving above lowboy-shelving downstairs-shelving throughout the facility
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the hood vents and exterior flat top stove 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.
• 2810 - Wall or wall covering in dry storage room is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. (Paint sheet rock)
• 3020 - Soap was not provided at the hand washing lavatory in the downstairs bathroom
  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 hand washing lavatory in the downstairs bathroom.
  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
• 3170 - Tube light upstairs and tube light downstairs is maintained in good repair. The ceiling above the prep table has a hole and is peeling.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair or replace the light. Repair ceiling.
• 3180 - Floors and walls throughout the facility (and in walk in cooler) 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.

May 18, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods (sausage) of animal origin stored over ready-to-eat (RTE) food (pizza sauce) 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 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.(raw chicken stored over raw fish)
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 A 2 - Corrected During Inspection Critical Repeat Milk, tomato sauce, cheese and toaco meat in the display case cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.

January 21, 2009 (Follow-up)

January 08, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Raw chicken, jalepenos, sliced ham, sliced turkey, fish and shell eggs cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0820 A 2 - Corrected During Inspection Critical Turkey, Roast beef and milk in the display case cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Pizza pans and slicer..
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Single service boxes were found stored on the floor.
  Store all single service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2350 - Critical Major leak observed in basement. Water draining heavily onto the floor.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3180 - The floor area under 3-compartment sink and the floor of the freezer 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 in basement store room..
  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.

September 05, 2008 (Routine)