August 20, 2009 (Follow-up)

• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: covered ground beef observed in cooler at 70F
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pork pastries at 125F in hot hold unit
  Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pate and ham at 45F; ham and pork in cooler at 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.19(B)(1)-(4) - Critical The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the required four hour expiration time: Mung bean pastry, Fried pork chop, Banana wrapped pork
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-501.11(A) - Repeat The cooler is not currenlty operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 7-201.11(A) - Critical Observed bleach and packaged flour shelved in close proximity
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

August 11, 2009 (Routine)

• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: carrot while shredding
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: pork stored over ready to eat food in cooler
  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.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 85F pork pastry in hot hold unit
  Potentially hazardous foods shall be hot held at a temperature of 135F or above; discard product based on length of time out of temperature control
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pork and chicken in cooler at 46-47; headcheese at 45F in display
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: headcheese, shredded pork, vietnamese pork in banana leaf and tropical drinks.
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): banana leaf wrapped pork, rice pastry,
  If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance; per discussion, label each item individually with discard time
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.11(A) - The True display unit and cooler found not currenlty operating as required to cold hold food at a temperature of 41F or less. Hot hold unit found not maintaining PHF at 135F as required
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of oven that is no longer used
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
• 4-602.11(C) - Critical Based on length of time used and time required to sanitize, the NSF grade mixers are not sanitized at 4 hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 5-103.11(A) - Corrected During Inspection Critical The water source and system serving this food service establishment has been interrupted. Water temperature observed at 83F
  The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Final water temperature at 111 F and rising
• 5-501.113(B) - Repeat Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed that the cooler tiles are damaged and dry wall in bacthroom needs repair
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Repeat Sufficient methods are not being used to control pests such as crawling insects sighted in out of use oven
  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.
• 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Intake and exhaust air ducts are being cleaned but were observed dusty
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

August 11, 2009 (Routine)

• 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: carrot while shredding
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: pork stored over ready to eat food in cooler
  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.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 85F pork pastry in hot hold unit
  Potentially hazardous foods shall be hot held at a temperature of 135F or above; discard product based on length of time out of temperature control
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pork and chicken in cooler at 46-47; headcheese at 45F in display
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: headcheese, shredded pork, vietnamese pork in banana leaf and tropical drinks.
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): banana leaf wrapped pork, rice pastry,
  If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance; per discussion, label each item individually with discard time
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.11(A) - The True display unit and cooler found not currenlty operating as required to cold hold food at a temperature of 41F or less. Hot hold unit found not maintaining PHF at 135F as required
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of oven that is no longer used
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
• 4-602.11(C) - Critical Based on length of time used and time required to sanitize, the NSF grade mixers are not sanitized at 4 hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 5-103.11(A) - Corrected During Inspection Critical The water source and system serving this food service establishment has been interrupted. Water temperature observed at 83F
  The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Final water temperature at 111 F and rising
• 5-501.113(B) - Repeat Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed that the cooler tiles are damaged and dry wall in bacthroom needs repair
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(C) - Critical Repeat Sufficient methods are not being used to control pests such as crawling insects sighted in out of use oven
  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.
• 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Intake and exhaust air ducts are being cleaned but were observed dusty
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

March 23, 2009 (Critical Procedures)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: ground pork stored over packaged ham; shrimp stored over uncovered raw green onion
  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; correct by close of business
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: shrimp stored over uncovered raw green onion
  Foods shall remain covered at all times to prevent potential cross contamination
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - pork pastry
  Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth
• 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: sliced deli meat in right side RI Ref unit with inadequate holding temperature of 49F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: ham, seran wrapped pork, ham, pate in display case; cylindrical pork in cooler prepared friday
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-501.19(A) - Critical Repeat The person in charge did not list all food items required on time as public health control variance documentation; sweet rice ommitted
  If time only is used as a public health control for a working supply of potentially hazardous foods before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment; correct by close of business
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: steel containers, trays and other equipment tainted with rodent droppings
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. In process of correction
• 6-501.111(C) - Critical Ineffective or insufficient methods used to control pests. Rodent droppings sighted throughout facility
  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.

November 18, 2008 (Routine)

• 2-103.11(I) - Although employees are knowledgable of sanitizing procedures, they did not locate sink stoppers which are needed to confirm that the sanitizing basin is prepared in advance for sanitizing of food contact surfaces in bleach solution at 50 ppm Chlorine for 10 seconds or more
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration
• 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 - pork stored over butter and raw ham stored over uncovered pork tips
  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.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: raw ham stored over uncovered pork tips
  Foods shall remain covered at all times.
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Pate, Pork Ears, Various speciality drinks and yogurt
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business.
• 3-501.19(A) - Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): shrimp cake, fish cake rice cake wrapped in banana leaves.
  If time only is used as a public health control for a working supply of potentially hazardous foods written procedures shall be prepared in advance; ensure documentation includes preparation and discard times of these foods [not to exceed 4 hours under any circumstances]
• 4-501.114(A) - Critical Chlorine sanitizing solution used was at excessive concentration [greater than 200 ppm] and mixed with soap which can decrease efficacy of sanitizer
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-501.16(B) - The 1-C sink warewashing sink was not observed cleaned and sanitized
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-603.16(A)-(E) - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Washed utensils and equipment shall be rinsed after washing and before sanitizing according to the discussion held with management and staff today. See also poster provided.
• 5-205.11(A) - The handwashing facility is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas.
  Replace non-functional light bulb to increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.12(A) - Observed that the floros are in need of cleaning.
  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.
• 7-201.11(A) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of dry food,and single service items.
  All poisonous and toxic materials shall be stored to prevent contamination of food and equipment

March 20, 2008 (Follow-up)

March 07, 2008 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  The person in charge shall be able to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
• 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-402.11(A) - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-301.11(A) - Corrected During Inspection Critical Food employee failed to wash his or her hands prior to putting on a new pair of gloves.
  ALL food employees shall be washing their hands as specified under 2-301.12.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: peeled turnips in a metal bowl and cooked pork in the Delfield 2 DR prep unit.
  Foods shall remain covered at all times.
• 3-305.11(A)(3) - Observed food stored on the floor in the walk-in freezer and 3 boxes of radishes on the floor by the back door.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: observed cooked pork in metal pans sealed tightly with plastic wrap in the walk-in cooler.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
• 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: observed shredded chicken at 100F and ground pork and cut pork at 94F and 104F inside the microwave. Note: The ground pork and cut pork were discarded. The shredded chicken was relocated to Delfield unit for cooling. It was observed that employees are reheating entire containers of chicken per customer order. It was suggested that the chicken be reheated by portions per customers' request.
  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 The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: observed sliced pork at 49F and 48F. Note: Items were relocated inside the Delfield cooler.
  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.
• 4-101.19 - Corrected During Inspection Cardboard used to block the opening on the metal shelf used to store bread is not corrosion resistant, nonabsorbent, and/or smooth.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-402.11(A) - Observed that the caulk at the 3 compartment sink is deteriorating and peeling.
  Re-caulk the 3 compartment sink to the wall.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) front doors and inside the Superior reach-in cooler 2) sides of stove under the hood system
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: surface of Delfield prep unit where sandwich prep occurs.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no chlorine sanitizer was found in the wiping cloth bowl.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine.
• 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the floor drain is less than 1 inch.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
• 5-205.11(B) - The handwashing sink next to the walk-in cooler is being used to clean equipment and utensils.
  A handwashing sink may not be used for purposes other than hand washing.
• 5-501.16(C) - There is no refuse container at the area immediately adjacent to the hand sink next to the walk-in cooler.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 6-301.12(A) - Observed that paper towels were not provided at handwashing sink in front order area and next to the 3 compartment sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink in the front order area and next to the 3 compartment sink used by food employees.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - Observed that the floor under the cook line and the wall next to the stove is in need of cleaning. Also observed that the hood filters were caked with dust.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

August 13, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 3-301.11(B) - Corrected During Inspection Critical Observed an ice scoop handle in contact with the ice in the ice machine.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: several baskets of bread.
  Foods shall remain covered at all times.
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a commercial cleaner stored with food spices.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. The can of cleaner was discarded.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed a can of commercial pesticide on the premises.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. The can was discarded during the inspection.

May 01, 2007 (Follow-up)

April 23, 2007 (Follow-up)

• 6-202.15(A)(1)-(3) - Repeat There is a small gap at the bottom of the back door.
  Weather strip the door.
• 6-501.12(A) - Repeat Observed that the kitchen floor in the cournen and egdes is in need of cleaning.
  Clean the area more freguently.

March 26, 2007 (Routine)

• 6-202.15(A)(1)-(3) - There is a small gap at the bottom of the back door.
  Weather strip the door.
• 6-501.11 - Observed that the bathroon and the walls are in need of repair.
  Repair areas mentions and keep the facility in good repair.
• 6-501.111(B) - The fire alarm box is covered in dead roaches on the inside.
  Remove the dead roaches and point that out to the pest control technician.
• 6-501.12(A) - Observed that the kitchen floor in the cournen and egdes is in need of cleaning.
  Clean the area more freguently.

July 24, 2006 (Follow-up)

May 30, 2006 (Follow-up)

• 12.1-12A - Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Trays of ham found on customer counter unprotected from customers.
  Store ham where it cannot be contaminated by customer sneezing, coughing etc.
• 3-304.15A - Corrected During Inspection Repeat Used plastic glove found on food container in customer area. Gloves must be discarded as soon as they are removed from hands.
  Discard used plastic glove.
• 3-501.16A - Corrected During Inspection Critical Repeat Pork stuffed pastries at 110 F hot holding at improper temperatures.
  Discard the food if in unit more than 2 hours and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 4-101.11A - Critical Repeat Grocery type plastic bags are being used for direct contact storage of food.
  Obtain apporoved food containers or food grade storage bags for food storage.
• 4-601.11A - Critical Repeat Shelving above the three vat sink are soiled.
  Clean and sanitize the shelving over the three vat sink.

May 22, 2006 (Routine)

• 12.1-12A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
• 2-303.11 - Corrected During Inspection Employee observed wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-402.11A - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11C - Corrected During Inspection Bowl found in sugar bin.
  Use approved scoops.
• 3-302.11A4 - Corrected During Inspection Critical Sheet pan of ham sitting on customer counter uncovered.
  Keep hand covered and at proper temperature of 41 F or less or 141 F or more.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. No sanitizer found in wip0e cloth bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.15A - Corrected During Inspection Used glove found on counter for possible reuse4.
  Discard the gloves once they are removed.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor in the walk-in unit and on floor of the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Corrected During Inspection Critical Pork at 106F, pork at 105 F, Stuffed pastry at 121F and 111F hot holding at improper temperatures.
  Discard the food if in unit more than two hours and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Corrected During Inspection Critical Repeat Ham 46 F in Delfield unit, ham 49 F in Turbo Air unit cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. REmove and chill to 41 F or less.
• 4-101.11A - Critical Grocery type bags used for direct food contact.
  Use approved containers or food wrap.
• 4-101.11D - Corrected During Inspection Newspaper found on shelf under equipment.Shelf of food prep table lined with foil.
  Remove all newspaper from the kitchen.Remove foil and resurface or replace if necessary.
• 4-501.12 - The cutting boards along the ktchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11A - Corrected During Inspection Critical Shelving in walk-in cooler, over three vat sink and inside of Delfield Food Prep, microwave unit are soiled., Vegetable shaver is soiled.
  Clean and sanitize these surfaces.
• 4-601.11C - Fans in cooler, soiled
  Clean the fan grids
• 4-602.11E - Interior panel in ice machine is soiled.
  Clean the ice machine.
• 6-301.12B - Corrected During Inspection Observed no provision for hand drying at the handwashing lavatory in kitchen. No towels at sink.
  Hand drying devices such as a continuous towel system that supplies the user with a clean towel shall be provided to encourage proper hand drying by food handlers.
• 6-301.14 - 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.
• 6-305.11B - Corrected During Inspection Personal items found in prep unit Keys
  Store personal items away from food and preparation areas.

November 16, 2005 (Complaint)

November 16, 2005 (Complaint)

October 27, 2005 (Critical Procedures)

• 2-301.14A - Critical Evidence of food employees failing to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands such as use of the toilet room..
  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.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs over sugar cane.
  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.
• 3-501.16B - Corrected During Inspection Critical Repeat Pate and ham cold holding at improper temperatures in left prep unit.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.

October 27, 2005 (Critical Procedures)

• 2-301.14A - Critical Evidence of food employees failing to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands such as use of the toilet room..
  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.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs over sugar cane.
  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.
• 3-501.16B - Corrected During Inspection Critical Repeat Pate and ham cold holding at improper temperatures in left prep unit.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.

April 11, 2005 (Follow-up)

• 6-201.17A - Repeat Ceiling tiles in the toilet room are required to be cleanable.
  Replace porous tiles with smooth easy to clean tiles.
• 6-501.11 - Repeat Floor tiles in the walk-in refrigerators are damaged.
  Replace damaged tiles.

April 11, 2005 (Follow-up)

• 6-201.17A - Repeat Ceiling tiles in the toilet room are required to be cleanable.
  Replace porous tiles with smooth easy to clean tiles.
• 6-501.11 - Repeat Floor tiles in the walk-in refrigerators are damaged.
  Replace damaged tiles.

April 11, 2005 (Routine)

• 12.1-5F - Corrected During Inspection Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Microwave and food processor.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Corrected During Inspection Employees observed wearing jewelry on their arms and hands while preparing food. Watch.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Repeat Bottled drinks used by employees.
  Use covered containers with straws for drinking.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). chicken and other raw meats, eggs over cilantro, precooked foods and ready to eat 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.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-307.11 - Corrected During Inspection Soap container for hand sink found stored on the ice machine.
  Keep soap off the ice machine to avoid contamination.
• 3-501.16B - Critical Meats and chicken in sandwich line cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - The nonfood contact surface of the cook pots is coated with a thick layer of burned on food and is not smooth.
  Nonfood contact cooking equipment needs to have cooked on carbon removed.
• 4-101.11D - Repeat Metal banded brushes are not easily cleanable.
  Obtain cleanable brushes.
• 4-502.13A - Manufacturer containers 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.
• 4-601.11A - Corrected During Inspection Critical The following utensils and surfaces were observed soiled to sight and touch: sandwich preparation surfaces, utensils, shelves in the refrigerators.
  Clean and sanitize these surfaces for food contact.
• 4-602.11C - Critical The ice machine is soiled.
  Clean the ice machine.
• 5-203.12 - Critical Repeat There are not an adequate number of toilets required by law There is seating in the restaurant
  Install additional toilets to be in compliance with law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.If seating is to be in restaurant customer accessible toilets must be available to customers and seating and employees is limited to 15 for one accessible toilet. Remove all customer seating.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water supply system.
  Provide an approved backflow prevention device. Plumber has arrived to make changes. Do not use hose unless faucet has proper protection.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the kitchen 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 items preventing its use.
• 5-205.15B - Critical The ice machine is not draining. as required.Toilet tank lid is missing.
  Make ice machine drain functional. Provide toilet tank lid.
• 5-501.17 - Repeat 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.
• 6-201.17A - Ceiling tiles in the toilet room are required to be cleanable.
  Replace porous tiles with smooth easy to clean tiles.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Repeat Floor tiles in the walk-in refrigerators are damaged.
  Replace damaged tiles.

April 11, 2005 (Routine)

• 12.1-5F - Corrected During Inspection Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Microwave and food processor.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-303.11 - Corrected During Inspection Employees observed wearing jewelry on their arms and hands while preparing food. Watch.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2-401.11A - Corrected During Inspection Critical Repeat Bottled drinks used by employees.
  Use covered containers with straws for drinking.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). chicken and other raw meats, eggs over cilantro, precooked foods and ready to eat 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.
• 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-307.11 - Corrected During Inspection Soap container for hand sink found stored on the ice machine.
  Keep soap off the ice machine to avoid contamination.
• 3-501.16B - Critical Meats and chicken in sandwich line cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - The nonfood contact surface of the cook pots is coated with a thick layer of burned on food and is not smooth.
  Nonfood contact cooking equipment needs to have cooked on carbon removed.
• 4-101.11D - Repeat Metal banded brushes are not easily cleanable.
  Obtain cleanable brushes.
• 4-502.13A - Manufacturer containers 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.
• 4-601.11A - Corrected During Inspection Critical The following utensils and surfaces were observed soiled to sight and touch: sandwich preparation surfaces, utensils, shelves in the refrigerators.
  Clean and sanitize these surfaces for food contact.
• 4-602.11C - Critical The ice machine is soiled.
  Clean the ice machine.
• 5-203.12 - Critical Repeat There are not an adequate number of toilets required by law There is seating in the restaurant
  Install additional toilets to be in compliance with law. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.If seating is to be in restaurant customer accessible toilets must be available to customers and seating and employees is limited to 15 for one accessible toilet. Remove all customer seating.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the water supply system.
  Provide an approved backflow prevention device. Plumber has arrived to make changes. Do not use hose unless faucet has proper protection.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the kitchen 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 items preventing its use.
• 5-205.15B - Critical The ice machine is not draining. as required.Toilet tank lid is missing.
  Make ice machine drain functional. Provide toilet tank lid.
• 5-501.17 - Repeat 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.
• 6-201.17A - Ceiling tiles in the toilet room are required to be cleanable.
  Replace porous tiles with smooth easy to clean tiles.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Repeat Floor tiles in the walk-in refrigerators are damaged.
  Replace damaged tiles.

November 12, 2004 (Routine)

• 11-16.1A - Critical There was no Certified Food Manager present at the beginning of the inspection. IT SHALL BE UNLAWFUL TO OPERATE A FOOD FACILITY UNLESS IT IS UNDER THE IMMEDIATE CONTROL OF A CERTIFIED FOOD MANAGER.
  CORRECTED DURING INSPECTION: Provide a Certified Food Manager during all hours of operation.
• 12.1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Household microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open soda with straw, water bottles.
  CORRECTED DURING INSPECTION: 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.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A4 - Critical Some foods in the refrigerators and foods offered to the consumer on counters is uncovered.
  CORRECTED DURING INSPECTION: Cover all stored and displayed foods to prevent contamination.
• 3-302.12 - MSG container not clearly labeled.
  CORRECTED DURING INSPECTION: Label the container with name of contents.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-304.15A - Single-use gloves saved for reuse.
  CORRECTED DURING INSPECTIONCease reuse and discard gloves when interruptions occur in the operation.
• 3-305.11A3 - Repeat Paper bags of bread found on floor.
  Store all items at least 6" off floor.
• 4-101.11D - Metal banded pastry brush used in the kitchen.
  Obtain approved cleanable plastic brush.
• 4-204.112D - The remote temperature measuring device in the walk-in refrigerator is not accurate.
  Repair or replace the temperature measuring device to accurately monitor ambient temperature in the unit.
• 4-402.11A - The three vat sink is loose and not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 4-502-11A - Observed damaged gray food pans.Hot mitt is damaged.
  Discard the damaged pans.Replace the hot mitt.
• 4-602.11E - The ice machine is soiled.
  Clean the interior and exterior of the ice machine.
• 5-202.13 - Critical The food sink has a hose in it which can be connected to the faucet. There is no backsiphonage device on the faucet.
  CORRECTED DURING INSPECTION: Since this is a food preparation sink do not use it for connection of the hose and replace aerator on threaded spout.
• 5-203.12 - Critical There are tables and seating for 8 people in the front area. There are no toilet facilities available to the public so the seating is not permitted.
  Remove the tables and chairs from the business area.
• 5-501.17 - 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.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the food preparation area.
  CORRECTED DURING INSPECTION: 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.
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at food preparation area..
  CORRECTED DURING INSPECTION: Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Floor tiles in the walk-in are damaged.There is a leak above one of the food service tables. Repair the leak and in the meantime remove all food related activity from under that tile.Ceiling tiles over the front service and prep area are pourous and hard to clean.
  Replace the damaged floor tiles.Repair the leak above the ceiling tile and clear space under it until repaired Replace tiles in front service/prep area with smooth cleanable tiles..
• 6-501.111B - There is evidence of roaches in the cabinets on the front service area. Several dead roaches observed.
  Contact pest control service for evaluation and treatment for roaches.
• 6-501.114A - There is a hard to clean wicker chair in the kitchen.
  Remove the chair. Any such furniture must be smooth and easily cleanable.
• 6-501.12A - Repeat The following areas are soiled:1. Floor of toilet room has meat juices that have flowed in from kitchen2. There is mold on ceiling of walk-in refrigerator.
  CORRECTED DURING INSPECTION: Clean these area on a regular basis
• 7-201.11B - Critical Containers of glass cleaner found stored adjacent to single service food containers. are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  CORRECTED DURING INSPECTION: Containers of Hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 28, 2004 (Follow-up)

June 25, 2004 (Routine)

• 3-501.16A - Critical The banana wrapped potentially hazardous pork wraps were hot or cold holding at improper temperatures. (AT ROOM TEMPERATURE)
  CORRECTED. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours. IF USING TIME AS A PUBLIC HEALTH CONTROL SEE REQUIREMENT UNDER VIOLATION (3-501.19A)
• 12.1-14 - Critical The facility has their permit suspended due to severe roach infestation and no evidence of pest control service.
  Treat the facility through a professionally licensed pesticide applicator and clean the facility to get rid of the problem
• 3-501.19A - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  CORRECTED. Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control. c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request. e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 12.1-12A - Critical There was no certified food manager in the facility upon arrival
  CORRECTED. The presence of a certified food manager is required during all hours of operation, including food prep.
• 7-202.12C - Critical Pesticides are not being applied with a certified applicator. OBSERVED CANS OF HOME STANDARD PESTICIDES IN THE FACILITY
  CORRECTED. Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• 6-501.112 - Dead and live roaches were observed through the facility.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 6-501.16 - Mops and brooms 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.
• 6-501.12A - The entire facility was observed in need of cleaning, particularly behind and under equipment on the walls and floors.
  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.
• 6-301.12A - Observed that no paper towels were available for handsink at near the walk in refrigeration units.
  CORRECTED. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.111D - Harborage conditions exist. Due to the presence of dead roaches, accumulation of FOOD DEBRIS on counter tops, shelves, and equipment the facility is providing harbourage for roaches.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in walk in cooling units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-302.11A3 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. All the knives and prep utensils used at prep table near the walk in units were extremely dirty with food debris.
  CORRECTED. Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: The mechanical vegetable slicer or mincer closest to back bathroom door.
  Clean and sanitize these utensil surfaces for food contact.
• 5-402.13 - Critical There was no records of the frequency of maintenance or cleaning for the grease trap box. Also the floor drains were accumulating food debris.
  Provide records of the time and frequency of cleaning of the grease trap.
• 6-202.15 - Openings to the exterior of the building are present along the edges and base of back exit door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

June 02, 2004 (Other)

March 12, 2003 (Follow-up)

March 12, 2003 (Other)

March 11, 2003 (Follow-up)

• 6-501.12A - Repeat Observed the following areas are not clean:1) walls behind prep table2) walls behind cookline equipment3) Walls under the 3-compartment sink4) Door frame in restroom5) Walls and ceiling in both walk-ins6) Doors of the walk-ins
  Clean and sanitize to preven accumulation.
• 4-202.16 - Milk crate(s) found used for elvated bags of flour.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-501.11A - Repeat Observed the walk-in refrigerator leaking.
  There was a leak somewhere else yesterday, I observed another leak today. Call for repair. Correct within 24hours
• 4-301.11 - Repeat Walk-in refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigerators necessary to maintain food items at 41F. 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.
• 5-202.12A - Repeat Water from the handwashing sink at restroom was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-501.11 - Observed small holes on the wall next to the restroom.
  Cover/seal holes to prevent insect entry.

March 10, 2003 (Routine)

• 3-501.19A - Critical A variety of prepackaged foods at the front counter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the restroom, front handsink, and kitchen handsink.
  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. (CORRECTED)
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at restroom, front handsink and kitchen handsink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers. (CORRECTED)
• 5-205.11A - The handwashing facility located at the kitchen 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 items preventing its use. (CORRECTED)
• 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her 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)
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (CORRECTED)
• 2-103.11D - 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.
• 6-501.12A - Observed the following areas not clean:1) Food prep sink2) Mop sink3) ALL handsinks4) Walls in the entire kitchen, back room, behind equipment and shelves.5) Floors under all equipment, under cooking equipment, refrigeration units, and shelving.6) Walk-in freezer floor7) Walk-in refrigerator floor8) Entire bathroom
  Clean and sanitize the above and enure cleaning is done frequently to prevent accumulation.
• 6-202.15 - Observed a visible gap between the floor and the bottom of the back door.
  Install a rubber weather strip at the bottom of the door to prevent rodent and insect entry.
• 4-601.11A - Critical Repeat Observed the interior of the prep refrigeration unit is accumulating food debris.
  Clean and sanitize on a daily basis to prevent accumulation.
• 4-602.13 - Observed the following are not clean:1) Exterior of the walk-in refrigerator and walk-in freezer2) Walk-in refrigerator fan guards3) Exterior of all cook line equipment under the hood4) Gaskets on all refrigeration and freezer units
  Clean and sanitize the above to prevent food debris, dirt and dust accumulation.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in both walk-in's and in the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator and 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.
• 6-501.11 - 1)Observed the coving tile next to the back door is damaged and is not maintained in good repair.2) Recaulk the restroom handsink3) Ceiling panel in the restroom is pushed out of place.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - Observed the walk-in refrigerator is leaking condensation inside the unit.
  Call for repair and maintain in good repair. Correct in 24 hours.
• 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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. (CORRECTED)
• 4-301.11 - Walk-in refrigerator was overstocked and 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 below. 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.
• 4-101.111 - Observed foil being used as a liner under prep tables.
  Remove the foil. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3-301.11C - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. (CORRECTED)
• 2-401.11A - Critical 1)Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  1)Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands(2) the containerand (3) exposed food clean equipment, utensils, and linensand unwrapped single-service and single-use articles. (CORRECTED)
• 2-401.11A - Critical 2) Observed evidence of an employee eating at the prep area while preparing food.
  2) Discontinue this practice, eating is not allowed in the food prep areas, near equipment, linens,etc. Designate an area for all employees to eat. (CORRECTED)
• 4-204.112B - There was no temperature measuring device located in the prep refrigeration 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. (CORRECTED)
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 5-202.12A - Water from the handwashing sink at restroom was measured at a temperature less than 110F. (61F)
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Especially on top of the walk-in refrigerator, walk-in freezer and around and in the mop sink.
  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.