August 20, 2009 (Routine)

• 0450 - Critical Repeat Employees observed preparing ready-to-eat (RTE) food (subs and sandwiches) 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.
• 1770 A - Critical Observed foods being prepared on a table that was not properly sanitized between uses. Also the table mounted manual can opener showed an accumulation of food debris and gummy food residue.
  Clean and sanitize these surfaces for food contact.
• 0820 A 2 - Critical Food in the Aristocrat 2 Door Reach-In cooler cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Repeat Aristocrat 2 Door Reach-in cooler was observed in a state of disrepair and damaged. The unit is unable to maintain correct temperature, the bottom floor of the inside is rusting out, and the side walls inside the unit are rusting out with insulation falling into the unit.
  Replace this deteriorated refrigeration unit with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1040 - Wooden spoons are being used as a food contact surface.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 0960 2 - Observed soiled cardboard being used to cover shelving surfaces and utensil storage surfaces.
  Replace the cardboard surface coverings with an NSF approved covering or storage bin to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 3170 - Repeat Ceiling over the 3 vat sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Fans, floor vents, and flooring/wall junction in the facility 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.

September 03, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee making a sandwich without any gloves or deli paper.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0620 - Food stored under other sources of contamination. Observed bagged onions being stored beside/under cardboard boxes and beside broken glass tops.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 1570 - 2 Door Refrigerator was observed in a state of disrepair and damaged. The Aristicrat refrigerator no longer holds temperature correctly and the doors will not stay closed without a wooden dowel holding the handles closed.
  Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the pizza prep. table unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Ceiling over 3-vat sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed hallways cluttered with empty cardboard boxes, broken glass table tops, empty buckets, and empty food containers.
  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.

July 12, 2007 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed making a sub and handling deli meat and buns without gloves, tongs, or deli paper.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0830 - Critical The prepared ready-to-eat (RTE) sliced vegetables in the refrigeration unit are 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.
• 1320 - There was no temperature measuring device located in the Pizza prep. cooler.
  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.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:Can opener blade and inside of ice machine.
  Clean and sanitize these surfaces for food contact.
• 1960 - Metal containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3180 - Floors around equipment and walls about the pizza prep. table 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Side hallway and back hallway have items stacked up that are not needed for food preparation.
  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.

June 19, 2006 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener blade
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:storage shelving in the pantry area and the inside of the reach-in cooler in the pantry area(cooler flooring, shelving, and seals).
  Maintain nonfood-contact surfaces of equipment clean.

June 07, 2005 (Routine)

June 04, 2004 (Routine)

• 2000 - Single Service items were stored on the floor.
  Single Services items need to be stored 6" off the floor.
• 1780 - Critical Pizza pans were stored with cheese still stuck on them.
  Pans need to be properly cleaned to remove all food soil.
• 0830 - Critical Repeat Food items in all three reach-in coolers were not date labeled.
  All potentially hazards foods need to be date labeled with a discard date or the date the food was stored in the cooler.
• 1960 - Equipment at the three vat sink was not stored to air dry.
  All equipment needs to be stored to air dry.
• 1190 - There was no thermometer in the holding cooler.
  A thermometer that is shattered-proof and scaled in 3 degrees needs to be placed in the cooler.
• 0450 - Critical Ready to eat food was being handled without gloves.
  Gloves need to worn when handling ready to eat foods.
• 3170 - Ceiling tile in the wash room was in bad repair.
  Ceiling tile needs to replace and be easily cleanable.
• 3340 - Critical Disinfectant Spray was stored with food equipment.
  Spray needs to be stored in a separate location. Corrected during inspection.
• 3150 - A dented can of mushrooms were stored with un-dented cans.
  Dented cans need to be stored in a separate location. Corrected during inspection.
• 0820 - Critical Food on holding table was out of temperature.
  Food needs to be held at 41 degrees or below or discarded after four hours.

March 31, 2003 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) sliced turkey, ham, salade dressing 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.
• 0610 - Food (bagged whole onions) 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.
• 0850 - Critical sliced onions, tomatoes, pickles, 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.