October 14, 2009 (Critical Procedures)

• 0540 - Critical An unwrapped food item observed in direct contact with a surface that was not cleaned and sanitized as specified.
  Discard the food and only allow foods to contact surfaces that have been cleaned and sanitized as required.
• 0840 - Corrected During Inspection Critical According to the date mark the ham should have been discarded four days ago, another is marked to exceed seven days holding.
  Discard foods that have reached the end of their seven day refrigerated holding period, mark foods with dates that reflect a maximum seven day holding period.
• 1770 A - Corrected During Inspection Critical Repeat The can opener blade is soiled to the sight and touch.
  Clean and sanitize this surface for food contact.

June 11, 2009 (Routine)

• 0570 - Wiping cloths stored improperly between uses.
  Store wiping cloths in a properly labeled container of sanitizer at the correct concentration between uses.
• 1770 A - Corrected During Inspection Critical The soda dispensing nozzles at the fountain and the can opener blade are noted in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 3030 - Corrected During Inspection No paper towels provided at the handwashing station at the dough area.
  Provide paper towels at each handwashing station at all times.

November 12, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw shell eggs stored above ready-to-eat foods.
  Store raw animal foods below ready-to-eat foods.
• 0820 A 2 - Critical Repeat Cheese at 42F and sauce at 43F cold holding at improper temperatures
  Cold hold potentially hazardous food at temperatures of 41F or below.
• 1770 A - Corrected During Inspection Critical The can opener blade is soiled to the sight and touch.
  Clean and sanitize this surface for food contact.

July 03, 2008 (Routine)

• 0220 - Corrected During Inspection Critical A food service employee was observed eating and storing an uncovered beverage in a food preparation area.
  Instruct employees to eat in designated areas only. Employees may store beverages in food preparation areas only if the container is closed with a lid and a straw and is handled to prevent contamination of hands, that container and exposed food and clean equipment.
• 0450 - Corrected During Inspection Critical Bare hand contact was observed as an employee was plating food.
  Discard this item and instruct this employee to use gloves or other suitable utensils while plating food.
• 0550 - A scoop is stored in dry food containers with the handle touching the food.
  Store the scoop with the handle above the top of the food and the container closed.
• 0820 A 2 - Critical Beef topping at 44F and chicken at 44F and other items cold holding at improper temperatures.
  Cold hold cold foods at or below 41F.
• 0820 A 2 - Corrected During Inspection Critical Multiple food items out of temperature in the front prep cooler including sliced meat at 50F, feta cheese at 49F, green peppers at 47F and pasta above the fill line of the prep cooler cold holding at improper temperatures.
  Discard all foods above 45F.
• 1770 A - Critical The following food contact surface is noted in need of cleaning: the ice machine deflector.
  Wash, rise and sanitize this item and increase the frequency of cleaning.
• 3200 - The air vent in the employee restroom is noted in need of cleaning.
  Increase the frequency of cleaning this item.

May 18, 2007 (Follow-up)

May 11, 2007 (Follow-up)

• 0800 - Corrected During Inspection Critical Repeat Sauce noted not being adequately cooled to prevent the growth of harmful bacteria. A sauce prepared from ingredients at ambient air temperature and placed in the walk in cooler at 8:15 AM was measured at 45 .5 degrees in the center of the container at 1:30 PM.
  Discard this food. Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0800 - Corrected During Inspection Critical Repeat Sauce noted not being adequately cooled to prevent the growth of harmful bacteria. In container one sauce made yesterday was measured at 48 degrees in the center and at 44 at the edge and in container two was measured at 50 degrees in the center and at 43 at the edge.
  Discard this food. Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0810 - Repeat The methods used for cooling were not adequate. Sauce is being cooled by placing containers of cooked sauce in the walk-in freezer and placing ice paddles in the food.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. A combination two or more of cooling methods may be employed if unable to achieve satisfactory cooling using one method. Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Placing the food in metal containers may assist in speeding the cooling process.

May 02, 2007 (Complaint)

• 0450 - Corrected During Inspection Critical A foodservice worker was observed slicing and handling lemons for use in beverages 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 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs are stored on the top self in the walk-in cooler above a variety of RTE foods.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0800 - Corrected During Inspection Critical Tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Tomato sauce made the previous day and stored in the walk-in cooler was measured at 67 degrees.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discard the tomato sauce.
• 0810 - The methods used for cooling were not adequate. Tomato sauce prepared that previous day had not been adequately cooled.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Corrected During Inspection Critical Milk in the 2 door display cooler 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.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: a food service worker was observed rinsing off a cutting board used to slice lemons and putting it away.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3360 - Corrected During Inspection Critical The wiping cloths are being stored in water that contained a high enough concentration of chlorine to bleach out the test strip.
  The chlorine sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

April 20, 2007 (Routine)

• 0830 - Critical The ready-to-eat (RTE) commercially processed (milk and salad dressings)in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE 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 or within 4 calendar days if held at 45F. 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.
• 0960 1 - Critical The food contact surface of the Black garbage bag used to store bread is not safe.
  Replace the storage bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the display refrigerator is missing.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1450 - Refirgeration units (display cooler and 3door delfield cooler) is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items at 41F or colder. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  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
• 3080 - Less than 10 foot candles of light was noted in the dry food storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

September 19, 2006 (Routine)

• 0570 - Corrected During Inspection Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 1780 - Corrected During Inspection Critical The can opener needed cleaning.
  Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 3200 - Intake and exhaust air ducts in the kitchen are not being cleaned often enough.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

March 01, 2006 (Routine)

• 0450 C - Corrected During Inspection Repeat Bowl or utensil without handle used to dispense food.
  Use utensil with handle to dispense food in order to minimize bare hand contact with food..
• 0550 - Corrected During Inspection Dispensing utensils (ice scoops) improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is kept clean.
• 1150 - The interior of the microwave is melted/burnt and is no longer easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1780 - Critical Soda nozzles on the beverage dispenser need cleaning.
  Clean the soda nozzles as often as necessary to prevent mold growth.
• 3330 - Corrected During Inspection Critical Repeat Working containers of bleach and window cleaner are 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.

January 21, 2005 (Routine)

• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form: using cups as scoops in sugar and salt containers.
  Provide scoops with handles in order to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 1570 - One of the mechanically vented hood filters not in good repair or have gaps in between filters.
  Repair or replace hood filters and/or eliminate gaps between filters.
• 2000 - Corrected During Inspection Pots and pans hanging over the mop sink are in the splash zone of the mop sink.
  Store clean pots and pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 B - Two of the handwashing stations in the kitchen are being used for purposes other than washing hands.
  The handwash facilities identified above are to be used for washing hands only
• 3180 - Corrected During Inspection Floors in the storage room in rear 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.
• 3330 - Critical Working containers of cleaners are 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.

July 01, 2004 (Routine)

• 0690 - Hot food is exposed to public contamination on the buffet line next to the salad bar.
  Protect food from miscellaneous sources of contamination. including customers.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. Also use the three vat sink for sanitization until the machine is repaired.
• 3200 - Exhaust air duct in the men's room needs cleaning. This was corrected on the spot.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 2910 - The glue board in the insect control device was saturated.
  Change the glue board more often.

November 24, 2003 (Routine)

• 1600 - There were some clogs in both the upper and lower wash arm tubes of the mechanical dishwasher.
  Increase the frequency of cleaning the clogged tubes to maintain optimum unit performance.
• 1800 - The nonfood contact surface of the can opener had accumulations of grime and food debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
• 3080 - Less than 10 foot candles of light was noted in the dessert refrigerator.
  Fix the electrical system.

April 14, 2003 (Routine)

• 1450 - Top of the prep cooler on the far right was out of temperature.
  Discard potentially hazardous foods (the raw chicken and veal) and repair or replace the unit to maintain 41F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 0820 - Critical Raw chicken and veal in the prep cooler on the far right at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 2000 - Knives observed stored in a space between prep coolers.
  Store knives in a clean, protected location.
• 1800 - The nonfood contact surface of the fan guard in the walk-in cooler had accumulations of dirt and dust.
  Clean the surface at a frequency necessary to preclude accumulation of dirt and dust that can blow around and contaminate food in the cooler.
• 0470 - Critical Raw animal food (chicken) holding in a manner that may cause cross contamination of a ready-to-eat food (RTE) in the walk-in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Food stored on the floor in walk-in freezer and cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.