April 29, 2009 (Routine)

• 0820 A 2 - Critical Repeat Foods in the prep table (cheese, turkey, etc.) cold holding at improper temperatures.
  Adjust or repair the unit to cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 2890 - Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.

May 08, 2008 (Follow-up)

April 28, 2008 (Routine)

• 0220 - Critical The kitchen staff is drinking from an uncovered container 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Critical Product in Delfield Prep Table observed cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) product in the 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. 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1780 - Critical Food contact surfaces of the cutting boards used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of cutting boards no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 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.
• 3180 - Floor in the kitchen 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.

February 27, 2007 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1320 - There was no temperature measuring device located in the Cooling Units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

January 26, 2006 (Routine)

• 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.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store PHF below RTE foods in the walk in cooler. Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 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.

July 12, 2004 (Follow-up)

May 04, 2004 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) food in the 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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed food 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.
• 1800 - The nonfood contact surface of the top of dishwasher 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.
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. [Hamburger]
  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.
• 0550 - Dispensing utensils 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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0610 - Repeat Food stored in a commonly wet or soiled location.
  Protect food from contamination by storing the food in a clean and dry location.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - Repeat There was no temperature measuring device located in the 2 door prep unit, bar keg and juice unit
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 1150 - The nonfood contact surface of the foil lined shelves of the grill is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3180 - Repeat floors in the walk in and behind glass door unit and under dry storage shelves 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
  Clean and sanitize these surfaces for food contact.

March 07, 2003 (Routine)

• 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0960 1 - Critical The food contact surface of the food storage container is not safe.
  Repair or replace the food storage containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

January 09, 2003 (Routine)

• 3260 - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2000 - @TABLEWARE@ were found stored @LOCATION@.
  Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - @TABLEWARE@ were observed stored unprotected at the @LOCATION@.
  Store @TABLEWARE@ in the original protective package to protect from contamination until used.
• 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 1750 - Single-service items were observed reused for the storage of @FOOD@.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1320 - The temperature measuring device in the @EQUIPMENT@ was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1570 - The door gasket of the @EQUIPMENT@ is (missing, damaged).
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3340 - Critical Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3180 - @Physical structure@ in the @Location@ 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.
• 2310 - Critical The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.