June 05, 2009 (Critical Procedures)

• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Ground beef (chicken sandwhich=112-F)
  (Heat setting adjusted on hot-hold equipment ) Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken salad = 43-F, and 44-F.
  (Amount in containers reduced and relocated to freezer for rapid cooling and proper cold holding). Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

November 18, 2008 (Routine)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:tuna salad on ice bath was 44-F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Rapidly cool the salad before placing it on the serving line.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: Water was noted pooling inside the reach-in under-counter refrigerator . The refrigerator is not draining properly
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of sliding door refrigerator.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside refrigerator frequently to prevent debris accumulation.

April 09, 2008 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw sausage links over RTE foods in the upright freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: cream cheese in the open display, 50F. Note: Discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed a sanitizer bucket with a concentration less than 200ppm.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the back screen door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.

October 15, 2007 (Follow-up)

September 12, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shell eggs stored over bread and cheese in the 2 door glass upright.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 46-36(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
• 6-501.111(C) - Critical Repeat Adequate methods are not being used to control pests. Observed mouse droppings in the dry storage room.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.111(D) - Harborage conditions exist due to miscellaneous and maintenance items stored on the floor in the dry storage room.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.

March 09, 2007 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(4) - Critical (CORRECTED DURING INSPECTION): Unwrapped or uncovered food in the following location where the food is subject to contamination: 1. tray of pastries displayed on top of the serving line2. salad bar with sneezeguard pushed to the back of the bar so that it did not adequately protect the food items.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: premade sandwiches with deli meat at the serving station, 48-50F. Note: sandwiches relocated to refrigeration unit.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: pan stored on the floor with mouse droppings inside. Note: pan was discarded.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: the 3 drawer hot hold cabinet.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-904.11(A) - Corrected During Inspection Single service items (spoons, knives) were found displayed and dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• 6-501.111(C) - Critical Methods are not being used to control pests. Observed rodent droppings in a pan stored under the microwave cart.
  If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Observed that the following is in need of cleaning: 1. drain at the 3 compartment sink2. floor area under refrigeration equipment
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution in the 3 compartment sink was measured in excess of 200 ppm.
  Maintain the concentration of the bleach between 50-100 ppm.

July 27, 2006 (Routine)

• 3-304.14A - Wiping cloths improperly used. Observed a wiping cloth used to line a cutting board.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-501.16B - Corrected During Inspection Critical Observed milk at the customer self service area cold holding at improper temperatures, 51F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) food items in the refrigeration unit is not properly dated for disposition. Items marked with prep date.
  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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-703.11C - Corrected During Inspection Critical It was stated that the sanitizing step is skipped. Also observed no sanitizer on the premises.
  Provide sanitizing agents at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 5-501.16C - There is no refuse container at the area immediately adjacent to the hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 6-202.15 - Openings to the exterior of the building are present along the bottom of the screen door.
  Install a door sweep along the screen door.
• 6-501.12A - The floor area under the soda machine was noted in need of cleaning due to soda syrup that had dripped onto the floor.
  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.

June 30, 2006 (Pre-Opening)

June 30, 2006 (Pre-Opening)