August 25, 2009 (Routine)

• 0240 - 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.
• 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 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. 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.
• 1060 - The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - The cutting boards throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - The nonfood contact surface of the door gaskets 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.
• 3080 - Less than 10 foot candles of light was noted in the reach in refrigerator.
  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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3340 - Critical Repeat Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 03, 2009 (Routine)

• 0550 - In-use utensils improperly stored between use.
  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 135F.
• 1320 - There was no temperature measuring device located in the pizza refrigerator.
  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 - Mechanically vented hood filters not in hood.
  Place hood filters in hood .
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached.
• 3030 - No disposable towels were provided at the hand washing lavatory in the service area
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 14, 2008 (Routine)

• 1060 - The metal banded pastry brush is not corrosion resistant, nonabsorbent, and/or smooth.
  Replace the pastry brush with one that has a rubber or plastic band to prevent rusting. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at restroom 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.

February 22, 2008 (Routine)

• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: container of pasta sauce not covered in walk-in refrigerator.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat Unlabeled foods in squeeze bottles.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0960 2 - The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting and rust.
  Replace the metal banded pastry brush with one that has a non-metal band (ex: rubber or plastic) to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - Aluminum foil is being used to line the bottom shelves of the metal tables in the kitchen.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - The yellow cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2010 - Clean cutting board was found stored on the handles of the three compartment sink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3080 - One of the lights in the hood system is not working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3200 - Vent filters in the hood system are in need of cleaning.
  Maintain hood system vent filters in a clean condition.

October 10, 2007 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: semolina flour, salt & pepper mixture.
  Store food in packages, covered containers, or wrappings.
• 0480 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 - Corrected During Inspection Critical Butter (63 F) found sitting at room temperature; manager discarded butter into trashcan.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade..
  Clean and sanitize these surfaces for food contact.
• 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.

July 18, 2007 (Routine)