October 13, 2009 (Critical Procedures)

July 13, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Repeat Mayonnaise and cheese were cold held at improper temperature in the Superior Deli Top reach in refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Food was discarded. Ice was added to ensure all cold food is maintained at 41 Deg. F. or below. A service call is in to repair the unit.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Soft drink pistol and its holster in the bar.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following equipment has an accumulations of grime and debris: Bottom shelves throughout the kitchen.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Dumpster or outside refuse container was open or uncovered. Covers are missing on dumpster.
  Contact contact refuse removal service to change out dumpster with one that has securely closing lids.
• 3170 - The floor in front of the walk in refrigerator in the kitchen is not maintained in good repair. Several ceiling tiles are missing throughout the kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors throughout the kitchen, especially in hard-to-reach places have an accumulation of grime and debris.
  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.
• 3380 - Corrected During Inspection Critical Repeat Chlorine bleach being applied to food contact surfaces for the 3-compartment sink does not meet the requirements of 21 CFR 178.1010: bleach concentration exceeded 100 parts per million (PPM).
  Utilize only chlorine bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Ensure bleach solution is between 50 and 100 PPM. Ensure the chlorine test kit is used.

April 21, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Cheese and sliced tomatoes in the food prep reach in refrigerator in the kitchen were cold held at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Holster for the soft drink holster in the bar.
  Clean and sanitize these surfaces for food contact.
• 3380 - Corrected During Inspection Critical Chlorine Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010: concentration was above 200 parts per million (PPM).
  Utilize only Chlorine Bleach that meet the requirements of 21 CFR 178.1010 when applying to food surfaces: ensure concentration is between 50 and 100 PPM.

January 27, 2009 (Critical Procedures)

October 27, 2008 (Critical Procedures)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Compressor of the walk-in freezer was observed leaking water onto food items. (Crab Muffins.)
  Repair or replace the leaking compressor, until they do not store foods under leaking compressor.
• 0820 A 1 - Corrected During Inspection Critical Repeat BBQ pork, potatoes, meat sauce, chili, and greens hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. Discontinue using the steam table to heat foods. The steam table is to maintain temperatures of properly cooked foods.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, turkey, cole slaw, beef patties, chicken and egg salads 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.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. (0 Parts Per Million, of chlorine, PPM.)
  Provide sanitizer at proper concentration (50-100 PPM) and immerse or expose food contact surfaces to sanitizing solution for adequate time.

August 04, 2008 (Follow-up)

• 0820 A 2 - Corrected During Inspection Critical Repeat Sausage cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 0930 - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

August 01, 2008 (Routine)

• 0060 - Critical The person in charge (Cook.) filed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) (Cook.) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0760 - Corrected During Inspection Critical The BBQ pork, soups, and greens were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0820 A 1 - Corrected During Inspection Critical Greens hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical Chicken, beef patties, Gyro meat, Macaroni and cheese, crab meat, BBQ Pork, tuna and chicken salads cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 0960 2 - Milk and soda crates observed used as shelving and storage units.
  Remove milk and soda crates from the facility and replace with approve shelving.
• 1320 - There was no temperature measuring device located in the refrigerators.
  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.
• 1550 - The hand washing sink, in back rest room, is not sealed to adjoining wall.
  Seal the unit to adjoining wall since it is exposed to spillage or seepage.
• 1570 - Keg beer cooler was observed in a state of disrepair and damaged. (Door falling off of hinges.)
  Repair the cooler door 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 cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board(s) 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.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: prep utensils.
  Clean and maintain cleanness of equipment.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
  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: deep fat fryer, splash guard, steam table, plate storage rack, slicer, ice machine, exterior of trash cans, rolling bus cart, ice cream blender,storage racks, storage cabinets, refrigerators, freezers, and gaskets.
  Clean and maintain cleanness of equipment.
• 2000 - Clean flatware were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2810 - Ceilings, throughout the facility, were not smooth and easily cleanable. (Missing tiles.)
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2890 - Light bulbs in food prep area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (Door is open.)
  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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
  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
• 3180 - Floors (Including walk-in freezer.), walls, and ceilings, throughout the facility, were 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.
• 3180 (Toilet Rooms) - Toilet room in need of cleaning.
  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.
• 3180 (Toilet Rooms) - Hand sink in the back toilet room in need of cleaning.
  Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3300 - Premises has accumulation of litter (Outside back door of kitchen.)
  Maintain the premise free of litter.
• 3300 - 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.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

May 20, 2008 (Critical Procedures)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Lemons for drinks.)
  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 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) beef patties, chili, meatloaf, meat sauce, sausage gravy, and sausage 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.

March 13, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Fresh turkey (Raw) was observed stored above Ready To Eat (RTE) foods. (Ham)
  Store raw meats below RTE foods to avoid cross contamination.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

December 13, 2007 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Employees observed is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Food prep area.)
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Pan of potato salad observed stored in standing water on bottom of refrigerator.
  Store foods items in a dry clean area.
• 0820 - Corrected During Inspection Critical White gravy hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Discontinue using steam table to heat foods. Steam tables are to maintain temperatures of properly cooked cooks.
• 0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) beef, soup, BBQ Pork, chili, green beans, and potatoes 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (0 PPM)
  Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and cutting boards.
  Clean and sanitize these surfaces for food contact.
• 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard.

October 02, 2007 (Follow-up)

• 0770 - Repeat Frozen foods not maintained frozen. (Discard all frozen foods at 42F or above. Frozen foods at 41F to 33F must be placed in refrigerator or cooked. Once freezer in operating properly frozen foods may be stored in the freezer.
  Ensure frozen food is maintained frozen. Repair the freezer so foods will remain frozen.
• 1570 - Repeat Low boy freezer is missing it's lid.
  Repair or replace the low boy freezer.
• 1580 - Repeat The cutting board(s) 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.
• 1750 - Repeat Single-service items were observed reused for the storage of hot sauce.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3170 - Repeat Wall in back rest-room is not maintained in good repair (Wall cracked.)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 27, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw beef stored above Ready To Eat (RTE) foods.
  Store raw beef below RTE foods to prevent cross contamination.
• 0520 - Ice used as a medium for cooling, cooling tubes, are also used for drink ice.
  Cease use of ice used as a cooling medium for cooling tubes Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0770 - Frozen foods not maintained frozen.
  Ensure frozen food is maintained frozen.
• 0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0960 2 - Milk and soda crates observed used as shelving.
  Remove milk and soda crates from facility and replace with approved shelving.
• 1320 - There was no temperature measuring device located in the front 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 - Low boy freezer is missing it's lid.
  Repair or replace the low boy freezer.
• 1580 - The cutting board(s) 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.
• 1750 - Single-service items were observed reused for the storage of hot sauce.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: food storage racks, slicer, crock pots, floor fan, exhaust hood and filter system, bottom shelf of prep tables (rusty), ice machine, refrigerators, freezers.stove top, flat grill, deep fat fryers, and microwave ovens.
  Clean and maintain cleanness of equipment.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2890 - Light bulbs in food prep area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 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.
• 3170 - Ceiling tiles are missing or stained.
  Repair or replace the ceiling tiles.
• 3170 - Wall in back rest-room is not maintained in good repair (Wall cracked.)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors, walls, and ceilings, throughout facility, were 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. (Microwave oven.)
  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 09, 2007 (Critical Procedures)

• 0820 - Corrected During Inspection Critical Repeat Macaroni and cheese hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2180 - Critical Hand washing sink, located in food prep area, is not operating. (Sink is cover with a plastic.bag.)
  Repair or replace the hand washing sink. CB 07-16-2007.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 03, 2007 (Critical Procedures)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Corrected During Inspection Critical Chicken, macaroni and cheese, turkey, pork chops, chicken and tuna salads cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0820 - Corrected During Inspection Critical Chili and beef patties hot holding at improper temperatures.
  Reheat foods to 165 F and hold at 140 F or higher during holding period.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chicken, beef, chili, macaroni and cheese, chicken and tuna salads 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.

February 06, 2007 (Follow-up)

• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 1100 - Repeat The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. (CB 01-23-2007.)

January 23, 2007 (Routine)

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. (Food prep area.)
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Critical Unwrapped or uncovered food in the freezers were observed.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) Tuna salad, chicken salad, cole slaw, chicken, pork, beef, turkey, and macaroni and cheese 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 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.
• 0960 2 - Repeat Milk crates observed used as shelving.Wooden shelving, throughout the facility, were observed soiled and not sealed.Cardboard and foil used to line shelves.
  Remove milk crates from the facility and replace with approved shelving.Clean and repair or replace wooden shelving.Remove cardboard and foil from shelves to reduce soiled areas and to allow easy cleaning.
• 1100 - Repeat The food contact surface of the pots and pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. (CB 01-23-2007.)
• 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1580 - The cutting board(s) 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.
• 1750 - Manufacturer containers were observed reused for the storage.
  Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, cutting boards, food processors serving and prep utensils, and flat grill.,
  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: ice machines (2), oven, steam table, clean utensils storage container, soda gun holder, microwave oven, and refrigerators/freezers.
  Maintain nonfood-contact surfaces of equipment clean.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment and utensils were not observed sanitized: all equipment and utensils processed via the three vat sink. (Soapy water, clear water, and clear water, set up at three vat sinks.)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. (Set up three vat sink to wash, rinse, and sanitize. Rewash, rinse, and sanitize all equipment and utensils wash there today.)
• 2190 - Repeat The handwashing sink in employees' rest room is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall. (Employees' rest room.)
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 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.
• 3170 - Repeat Ceilings, throughout the facility, are not maintained in good repair (Missing or stained ceiling tiles.)Employees' rest room walls, floors, ceilings, and sink are soiled and damaged.Interior door of beer walk-in refrigerator is hanging from door by duct tape.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Clean and repair or replace employee's rest room areas.Repair or replace interior door of beer refrigerator.
• 3180 - Repeat Walls, floors, and ceilings, throughout the facility, were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3340 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 23, 2006 (Routine)

• 0060 - Critical Because of the critical violations, the person in charge should take a food safety class.
  Sign up for a food safety training class.d.
• 0390 - Corrected During Inspection Critical The ice used as a food or as a cooling medium was made from an unapproved source.
  Ensure ice is made from drinking water. Freezing may preserve microorganisms therefore ice that comes into contact with food to cool it or that is used directly for consumption must be as safe as drinking water that is periodically tested and approved for consumption.
• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.(sandwich fixings)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0960 1 - Corrected During Inspection Critical Repeat The food contact surface of the old pots and pans hanging from the ceiling is not safe.
  Repair or replace the pots and pans to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 0960 2 - The food contact surface of the milk crate shelving and aluminum foil is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the above to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1100 - Corrected During Inspection Critical The food contact surface of the cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the deli top cutting board used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Also, the food slicer needs cleaning.
  Clean food-contact surfaces of the cutting board no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the following have accumulations of grime and debris.:-shelving-utility drawers-refrigeration gaskets-microwave-compressor vents-outsides of cooking equipment-trash cans-refrigeration slide tracks (doors)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2190 - The handwashing sink at emplyees bathroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the bar deli prep area is blocked, preventing access by employees for easy handwashing.(filled with ice
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ice preventing its use.
• 2700 - The waste storage container for the dumpster out back has a broken lid.
  Replace the broken lid for the waste storage container.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  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.
• 3170 - Kitchen ceiling tiles and some wall tilesare not maintained in good repair. Also, lights need repair in both rest rooms and the mens room wall needs repair.Also, budget to replace the kitchen shelving with wire rack shelving. Repair dining room seat covers at the booths.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling tiles, walls, and floor in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

July 24, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0260 - Corrected During Inspection Critical Cottage cheese observed stored beyond it's used by date. (Used by 7-6-6).
  Observe used by dates.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 - Corrected During Inspection Critical Repeat Steam line hot holding foods at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, can openers (2), cutting boards, crock pot, soda gun holder, and food processor.
  Clean and sanitize these surfaces for food contact.

February 22, 2006 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in refrigeration unit..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 - Corrected During Inspection Critical Chicken Noodle Soup and Salisbury Steak hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0960 1 - Corrected During Inspection Critical The food contact surface of the deteriorated/fragmented metal mesh strainer at the deep fat fryer is not safe.
  Repair or replace the metal food strainer to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 3340 - Corrected During Inspection Critical Containers of "409" cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning agents must be located in an area that is not above food, equipment, utensils, linens or single service items.

October 11, 2005 (Follow-up)

• 1040 - Repeat Wood is 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.
• 1100 - Repeat The food contact surface of the pots and pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1210 - Repeat No drip prevention cup on the exhaust hood system.
  Provide a drip prevention cup on the exhaust hood system.
• 1570 - Repeat Excellence freezer door was observed in a state of disrepair and damaged.
  Repair the freezer door 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 freezer door replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2810 - Repeat Floor or floor covering in warewashing area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.

October 05, 2005 (Routine)

• 0200 - Employees 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.
• 0240 - 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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tuna salad 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.
• 0960 2 - Cardboard was used as covering on the shelves.
  Remove the cardboard from the shelves.
• 1040 - Wood is 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.
• 1100 - The food contact surface of the pots and pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1210 - No drip prevention cup on the exhaust hood system.
  Provide a drip prevention cup on the exhaust hood system.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1320 - There were no temperature measuring devices located in the walk in refrigerator and walk in freezer.
  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 - Excellence freezer door was observed in a state of disrepair and damaged.
  Repair the freezer door 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 freezer door replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting boards in 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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 2 ice machine and coke dispensing nozzle.
  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: bottom shelf of Jordon refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1800 - The nonfood contact surface of the Kenmore refrigerator has accumulations of grime and debris.The exterior of the Excellence freezer soiled with grease.Storage shelves throughout the facility soiled with grime.The gasket on the walk in refrigerator door soiled with grime.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2660 - 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.
• 2810 - Floor or floor covering in warewashing area is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3170 - Door jamb of the walk in refrigerator is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The wall in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 04, 2004 (Routine)

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit : raw pork chops
  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.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing: 3 comp. 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 utensil washing.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen[dispenser broken]
  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.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided[towels not in dispenser]
  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
• 0240 - 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.
• 3180 - Floors noted in need of cleaning esp. under deep fat fryer.
  All floors must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1770 A - Critical The following equipment non food contact surfaces were observed soiled to sight and touch:walk in refrig. shelves
  Clean and sanitize these surfaces fo non food contact.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: bottom of back door need repair.
  Protect the food establishment against the entry of rodents by closing opening and other gaps at bottom of back door
• 3340 - Critical Container of TomCat mouse bait not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items[stored on top ice machine]
  Containers of toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0550 - Dispensing utensils improperly stored between uses[ice scoop]
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the ice 2)In an approved, clean, protected holder.
• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition : prepared chicken and tuna salads.
  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.
• 1750 - Manufacturer containers were observed reused for the storage of prepared foods.
  Discontinue the reuse of manufacturer containers[pickle buckets] for prepared foodstorage. Provide approved reusable food storage containers designed for your food storage needs.
• 3270 - Harborage conditions exist. Rodent droppings observed[mice]
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.