October 14, 2009 (Routine)

Violations:

• 0820 A 2 - Corrected During Inspection Critical tuna, ham stacked to high top of make table cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - rust on shelves in refrigerator
  Repair or replace

Comments:
Permit issued.

October 14, 2008 (Routine)

Violations:

• 3170 - Walk-In cooler light bulb is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

Comments:
Payment due for food permit. Once this gets paid, the new food permit will be issued.

March 07, 2008 (Follow-up)

Comments:
Found the temperature of the W-in cooler @ 41 F, tuna salad inside the Sliding Glass Door Salad cooler @ 42 F and the upper section of the Hard & Soft Cheese Display cooler @ 38 F. However,in the lower section of Hard & Soft Cheese Display cooler potentially hazardous salads were sitting @47 F. All these salads were relocated to a colder cooler unit. Service man to be called to get lower section colder. Food Permit issued today, March 7, 2008

March 06, 2008 (Routine)

Violation: 0820 A 2 - Critical Found the Sliding Glass Door Salad Display cooler , the Hard & Soft Cheese Display cooler and the W-in cooler at marginal temperatures between 43 F and 45 F.The potentially hazardous foods(Smoked chicken @ 49 F, Tuna salad @52 F) found inside the Sliding Glass Door Salad Display cooler were recently prepared and one of the Hard & Soft Cheese Display cooler was said to be on its defrosting cycle.
Lower temperatures of all the above coolers. Place containers of water in each and monitor temperatures. Cooler temperatures should low enough to maintain foods at 41 F or lower.
Comments:
Public washrooms are located outside premises in common area of retail center. Noticed a Bosh dishwashing machine on the premises. This domestic dishwashing machine is used to wash and rinse the utensils. Utensil are then taken to the back where there are said to be sanitized in the 3-C. No Food Permit issued today. To recheck cooler temperatures tomorrow, March 7, 2008.

January 22, 2007 (Routine)

Violations:

• 0960 2 - The food contact surface of the wooden spoon is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the wooden spoon to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1320 - Repeat There was no temperature measuring device located in the glass cheese case.
  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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

Comments:
Please correct all violations within 30 days. Discussed sliced tomatoes as a potentially hazardous food. Left a food handlers schedule, please send employees who do not have food handler cardes. Gave PIC a list of companies which sell test strips.

September 06, 2006 (Routine)

Violation: 1320 - Repeat There was no temperature measuring device located in the WI cooler or the glass cheese case.
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.
Comments:
Correct violation within 30 days.

June 13, 2006 (Routine)

Violation: 1320 - There was no temperature measuring device located in the glass case holding sandwiches for pickup.
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.
Comments:
Ensure that handsinks are being used for handwashing only.

February 20, 2006 (Complaint)

Violations:

• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not available.
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1350 - The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is missing.
  Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.

Comments:
Food borne illness complaint involving one person-A hazard analysis did not reveal any significant temperature control or food handling problems.
Unapproved homestyle dishmachine has been installed,which does not meet the Food regulations. Operator instructed that a manual santization is required.

December 12, 2005 (Critical Procedures)

Violations:

• 0820 - Corrected During Inspection Critical tuna make table cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - Repeat The temperature measuring device located display case is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1570 - rusty shelves walk in .
  Repair or replace .
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: star grill.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

Comments:
permit issued. critical violation corrected during inspection. All others within 30 days

July 19, 2005 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the reach in refrigerator glass door.
  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.
• 3180 - ceiling tiles and floor dry storage area 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.
• 3330 - Corrected During Inspection Critical Repeat Working containers of bleach are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Critical volation corrected. well run facility.

February 07, 2005 (Critical Procedures)

Violations:

• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - ceiling kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.
• 3330 - Corrected During Inspection Critical Working containers of cleaning fluid are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Critical violation corrected during inspection. Permit 2005 issued.

October 28, 2003 (Follow-up)

Violations:

• 2790 - The indoor ceiling material located in the kitchen and food storage areas donot meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor celing at the area designated so it is: h1. smooth, durable and easily cleanable 2. nonabsorbentWasable tiles are on premises and are in process of being replaced.
• 1150 - The nonfood contact surface of the milk crates is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

Comments:
Follow up inspection for permit issuance.Issued 2004 permit.

October 17, 2003 (Routine)

Violations:

• 2000 - Spoons were found stored in second sink next to handbasin.
  Store spoons in a clean, dry location where not exposed to splash, dust or other contamination and at least 6 inches above the floor.
• 0560 - Linens in contact with breads are not clean.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 1080 - The wood laminate cabinents/shelving are not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 0610 - Food stored on the floor in the walk-in box. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3270 - Critical Methods are not being used to control pests-flies
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 1560 - There is a floor mounted refrigeration unit that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 3340 - Critical Containers of Wood glue and sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.Corrected
• 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.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3180 - Walls are 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.
• 2790 - The indoor ceiling material located at kitchen/food prep areas does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3660 - A new owner ,Carol Hill,Ltd. has taken over operation and has no valid permit.
  Permits are not transferrable. You shall make application and obtain a valid permit.

Comments:
Critical violations require immediate correction if not corrected during this inspection. Other violations require correction within 30 days or as soon as practical. A VALID PERMIT SHALL BE OBTAIN AS SOON AS POSSIBLE.