May 05, 2009 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food 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.
• 0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sandwich wraps in display refrigerator stored layered upon one another in wooden baskets.
  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.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate. Observed whole chickens covered in plastic wrap before cooling process completed (walk-in).
  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 A 2 - Critical Some potentially hazardous food items cold holding at improper temperatures in refrigerator drawers of preparation unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Food relocated-unit to be evaluated/serviced.

February 02, 2009 (Routine)

• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored above ground beef.
  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.
• 1800 - The nonfood contact surface of the cold display unit 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.
• 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. This includes restrooms.

September 04, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods [chicken over ground beef] stored in such a manner that may cause cross contamination.
  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.
• 0840 - Corrected During Inspection Critical Repeat According to the date on the prepared ready-to-eat (RTE) homemade dressing in the refrigerator, the food should have been discarded 3 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1010 - Corrected During Inspection Sponges are being used to wipe down food contact surface at the tree compartment sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.

February 15, 2008 (Routine)

• 1770 C - Observed accumulations mold on the following nonfood-food contact surfaces: ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items [deli trays] observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory beside the walk-in freezer
  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 walk-in freezer
  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.

February 22, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Repeat Multiple foods hot holding at improper temperatures (cooked sausage 118 F, baked chicken 115 F, hot dog display (128 F).
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Manager voluntarily discarded products as a corrective action.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) chili in the refrigerator, the food should have been discarded 9 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 2890 - Light bulb in the dry storage area is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Manager agreed to correct.
• 3170 - Wall area behind the table mounted slicer is not maintained in good repair (paint observed peeling).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Manager agreed to correct.
• 3180 - Repeat Floor areas behind / near the tilt skillet 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. Recommend posting a rotating cleaning schedule.

February 07, 2006 (Critical Procedures)

June 22, 2005 (Routine)

• 0070 - Repeat Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor-bags of potatoes.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Cold salads in main service deli case cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1010 - Sponges are being used to wash pans in 3-compartment sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1060 - The nonfood contact surface of the labels for deli meat in main sandwich prep refrig. 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.
• 1400 - Condensate collecting on front glass cover of cold display case and dripping onto covered but not sealed packaged food..
  Alter or replace the condensate collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1580 - Repeat The cutting board(s) throughout the facility 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.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters, shelving under deli cases, mop sink, grease bin, door to ice machine
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - In rear, outside storage building--Single service items observed unprotected from contamination--boxes on floor--store 6" off the floor.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2760 - Recyclable items are excessive at the dumpster area causing a pest harborage.
  Remove recyclable items from the facility at a frequency that prevent pest harborage.
• 3170 - Floor mat in front of stove not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls under 3-comparment sink, walls in several areas of kitchen especially next to and including back door, water pooling under cooking line on right--all these areas 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3300 - Need shelving in outside storage building and facility is storing unnecessary items to the operation or maintenance of the establishment in this area
  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.
• 3340 1 - Bin of cat litter is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored adjacent to flour bin
  Containers of cat litter must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishmen-paint in rear outside storage building.
  Remove unnecessary poisonous or toxic materials.

June 22, 2005 (Routine)

• 0070 - Repeat Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor-bags of potatoes.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Cold salads in main service deli case cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1010 - Sponges are being used to wash pans in 3-compartment sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1060 - The nonfood contact surface of the labels for deli meat in main sandwich prep refrig. 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.
• 1400 - Condensate collecting on front glass cover of cold display case and dripping onto covered but not sealed packaged food..
  Alter or replace the condensate collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1580 - Repeat The cutting board(s) throughout the facility 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.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters, shelving under deli cases, mop sink, grease bin, door to ice machine
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - In rear, outside storage building--Single service items observed unprotected from contamination--boxes on floor--store 6" off the floor.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2760 - Recyclable items are excessive at the dumpster area causing a pest harborage.
  Remove recyclable items from the facility at a frequency that prevent pest harborage.
• 3170 - Floor mat in front of stove not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls under 3-comparment sink, walls in several areas of kitchen especially next to and including back door, water pooling under cooking line on right--all these areas 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3300 - Need shelving in outside storage building and facility is storing unnecessary items to the operation or maintenance of the establishment in this area
  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.
• 3340 1 - Bin of cat litter is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored adjacent to flour bin
  Containers of cat litter must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishmen-paint in rear outside storage building.
  Remove unnecessary poisonous or toxic materials.

June 22, 2005 (Routine)

• 0070 - Repeat Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor-bags of potatoes.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Cold salads in main service deli case cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1010 - Sponges are being used to wash pans in 3-compartment sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1060 - The nonfood contact surface of the labels for deli meat in main sandwich prep refrig. 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.
• 1400 - Condensate collecting on front glass cover of cold display case and dripping onto covered but not sealed packaged food..
  Alter or replace the condensate collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1580 - Repeat The cutting board(s) throughout the facility 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.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters, shelving under deli cases, mop sink, grease bin, door to ice machine
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - In rear, outside storage building--Single service items observed unprotected from contamination--boxes on floor--store 6" off the floor.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2760 - Recyclable items are excessive at the dumpster area causing a pest harborage.
  Remove recyclable items from the facility at a frequency that prevent pest harborage.
• 3170 - Floor mat in front of stove not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls under 3-comparment sink, walls in several areas of kitchen especially next to and including back door, water pooling under cooking line on right--all these areas 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3300 - Need shelving in outside storage building and facility is storing unnecessary items to the operation or maintenance of the establishment in this area
  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.
• 3340 1 - Bin of cat litter is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Stored adjacent to flour bin
  Containers of cat litter must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishmen-paint in rear outside storage building.
  Remove unnecessary poisonous or toxic materials.

November 05, 2004 (Routine)

• 1780 - Critical Equipment food contact surfaces/utensils were not observed properly cleaned between working with raw foods and ready-to-eat foods. Employee was using an ammonia based "sanitizing" solution.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Use only approved sanitizers (chlorine, quatenary ammonium or iodine). IMMEDIATELY CORRECTED. (No ready-to-eat foods affected).
• 0760 - Critical Prepared chili (cold) was not reheated in the convection oven to a sufficient temperature and time to eliminate pathogenic bacteria. Product rated 97 F and was being held in the temperature danger zone.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. CORRECTED.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef observed stored overtop of raw fish within the walk-in cooler.
  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. (Raw hamburger beef must be cooked to 155 F, raw fish is only required to be cooked to 145 F). CORRECTED.
• 0610 - 1)Food stored on the floor or food stored less than 6" above the floor under some shelving units in the walk-in cooler. 2) Box of bread observed directly on floor. 3) Box of potatos observed directly on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Manager agreed to correct.
• 3180 - Walk-in cooler floor area under shelving untis 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. Manager agreed to correct.
• 1580 - The cutting board(s) along back sandwich unit are heavily scratched and scored around the edges. 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. Correct by December 1, 2004.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 0070 - Employee was not properly sanitizing cleaned multiuse equipment and utensils. Management is responsible for monitoring cleaning and sanitizing methods used by employees.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. CORRECTED.

November 05, 2004 (Routine)

• 1780 - Critical Equipment food contact surfaces/utensils were not observed properly cleaned between working with raw foods and ready-to-eat foods. Employee was using an ammonia based "sanitizing" solution.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Use only approved sanitizers (chlorine, quatenary ammonium or iodine). IMMEDIATELY CORRECTED. (No ready-to-eat foods affected).
• 0760 - Critical Prepared chili (cold) was not reheated in the convection oven to a sufficient temperature and time to eliminate pathogenic bacteria. Product rated 97 F and was being held in the temperature danger zone.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. CORRECTED.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef observed stored overtop of raw fish within the walk-in cooler.
  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. (Raw hamburger beef must be cooked to 155 F, raw fish is only required to be cooked to 145 F). CORRECTED.
• 0610 - 1)Food stored on the floor or food stored less than 6" above the floor under some shelving units in the walk-in cooler. 2) Box of bread observed directly on floor. 3) Box of potatos observed directly on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Manager agreed to correct.
• 3180 - Walk-in cooler floor area under shelving untis 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. Manager agreed to correct.
• 1580 - The cutting board(s) along back sandwich unit are heavily scratched and scored around the edges. 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. Correct by December 1, 2004.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 0070 - Employee was not properly sanitizing cleaned multiuse equipment and utensils. Management is responsible for monitoring cleaning and sanitizing methods used by employees.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. CORRECTED.

November 05, 2004 (Routine)

• 1780 - Critical Equipment food contact surfaces/utensils were not observed properly cleaned between working with raw foods and ready-to-eat foods. Employee was using an ammonia based "sanitizing" solution.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Use only approved sanitizers (chlorine, quatenary ammonium or iodine). IMMEDIATELY CORRECTED. (No ready-to-eat foods affected).
• 0760 - Critical Prepared chili (cold) was not reheated in the convection oven to a sufficient temperature and time to eliminate pathogenic bacteria. Product rated 97 F and was being held in the temperature danger zone.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. CORRECTED.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef observed stored overtop of raw fish within the walk-in cooler.
  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. (Raw hamburger beef must be cooked to 155 F, raw fish is only required to be cooked to 145 F). CORRECTED.
• 0610 - 1)Food stored on the floor or food stored less than 6" above the floor under some shelving units in the walk-in cooler. 2) Box of bread observed directly on floor. 3) Box of potatos observed directly on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Manager agreed to correct.
• 3180 - Walk-in cooler floor area under shelving untis 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. Manager agreed to correct.
• 1580 - The cutting board(s) along back sandwich unit are heavily scratched and scored around the edges. 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. Correct by December 1, 2004.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 0070 - Employee was not properly sanitizing cleaned multiuse equipment and utensils. Management is responsible for monitoring cleaning and sanitizing methods used by employees.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. CORRECTED.

March 29, 2004 (Follow-up)

February 18, 2004 (Routine)

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Line manager in kitchen stated that chicken is cooked to a minimum of "160 degrees".
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. CORRECTED.
• 0060 - Critical The person in charge failed to demonstrate the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Line manager in back kitchen was observed only cleaning raw chicken preparation area with no follow-up sanitizing procedure. Employee was then observed cross-contaminating handles of equipment with disposable gloves (which had just handled raw chicken carcasses).
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. CORRECTED.
• 0160 - Critical A food employee failed to wash his or her hands after handling or after engaging in any activity which may have contaminated his/her hands (handling raw chicken). Disposable gloves were removed but employee did not go to a hand sink to proper wash hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. CORRECTED.
• 1770 - Critical 1)The nonfood-contact surfaces (handle / controlbuttons) of the chicken oven were observed being contaminated by gloved hand which had just handled raw chicken. Employee did not seem to understand cross-contamination threat posed by this practice, 2) Raw chicken preparation sink and counter were only being "washed" but not sanitized.
  Maintain nonfood-contact surfaces of equipment clean and free from cross-contamination by raw animal products. Train employees to remove gloves and wash hands prior to closing oven door and punching buttons. Train all workers in the approved three step cleaning process of washing, rinsing and sanitizing. CORRECTED. Assistant manager cleaned and sanitized areas.
• 0820 - Critical Repeat Pieces of baked chicken in display area were hot holding at improper temperatures (126 F).
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTED.
• 0810 - The methods used for cooling were not adequate. Large sealed pan of cooked potatos in the walk-in cooler rated 52 F. 2) Cooked / grilled chicken rated 48 F (made at 1:00 p.m.) on display line.
  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. CORRECTED. Employees separated large pan of potatos / utilized blast chiller on site.
• 0220 - Critical Food preparation employee(s) are drinking from an uncovered containers in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. MANAGER AGREED TO CORRECT.
• 0570 - Repeat 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. MANAGER AGREED TO CORRECT.
• 2020 - Unwrapped plasitc knives, forks, or spoons were not stored @ with the handles up near the front cash register and in the self -service area.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. MANAGER AGREED TO CORRECT.
• 1080 - The enamel coated pan is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. Manager stated that this pan is not used and agreed to remove from facility.

October 02, 2003 (Follow-up)

• 0800 - Critical Bulk cooked chili noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 6 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 according to the Center for Disease Control (CDC). MANAGER STATED THAT THE PROPER PROCEDURE WAS TO USE THE BLAST CHILLER AND RAPIDLY COOL. MANAGER WILL INVESTIGATE TO SEE WHAT HAPPENED DURING LAST EVENINGS CLOSING PROCEDURES. MANAGER VOLUNTARILY DISCARDED PRODUCT. CORRECTED.
• 0810 - The methods used for cooling were not adequate.
  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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition. Chili product made 10/01/03 was not code dated. Cooked chicken from 10/01/03 was not code dated.
  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 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. MANAGER AGREED TO CORRECT.
• 0820 - Critical Repeat Some products on the cold holding display cabinet were at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. MANAGER STATED THAT FOODS WERE STOCKED 1.O HOUR EARLIER. MANAGER IMMEDIATELY REMOVED AND PLACED INTO BLAST CHILLER FOR COOLING RAPIDLY TO 41 F OR LESS. CORRECTED.
• 2810 - Back floor grate / drain needs to be easily accessible for cleaning.
  MANAGER SHOWED WHERE DRAIN HAS BEEN CLEANED AND HAS REQUESTED COMPANY TO FIND A SOLUTION TO RENDER THIS FLOOR DRAIN EASILY CLEANABLE.

August 27, 2003 (Routine)

• 0820 - Critical Repeat Quiche and chicken curry dishes rated above 45 F for an undetermined amount of time. Cold holding at improper temperatures may contribute to bacterial growth.
  Discard food which was measured out of temperature. MANAGER VOLUNTARILY DISCARDED FOOD IN QUESTION. MANAGER AGREED TO SET UNIT TO RUN MORE COLD AND TO PROBE FOODS WITH A CLEAN / SANITIZED (CALIBRATED) CHEF'S THERMOMETER TO MONITOR FOOD TEMPERATURES TO VERIFY THEY ARE REACHING 41 F (45 F) OR LESS. CORRECTED.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food 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. CORRECTED. NOTE: TRAIN STAFF TO ALWAYS WASH HANDS ANYTIME GLOVES ARE REMOVED. DISCUSSED WITH MANAGER.
• 0830 - Critical The prepared ready-to-eat (RTE) in the sandwich 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 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. DISCUSSED WITH MANAGER- CORRECTIVE ACTION TAKEN.
• 2810 - Floor or floor drain along the back cooking line is not smooth and easily cleanable. Drain covers have been "hard mounted" and do not allow for proper cleaning of drain.
  Repair or replace floor or floor covering to make it smooth and easily cleanable. CORRECT BY 9/1/03.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2750 - There is evidence of pest activity at the refuse container kept outside the establishment. Dumpster appears to require cleaning to reduce residual food wastes.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.