November 13, 2008 (Critical Procedures)

• 0140 - Critical Improper handwashing procedures observed. Observed employees rinse hands at handsink without using soap to wash hands.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0160 - 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. Observed employee not washing hands prior to donning new gloves
  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.
• 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes @51'F in sandwich prep unit - cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Operator voluntarily discarded tomatoes.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener and holder.
  Clean and sanitize these surfaces for food contact.
• 3380 - Critical Repeat Quaternary ammonium sanitizer concentration level in the spray bottle measured at 400 ppm.
  Proper concentration level of quaternary ammonium sanitizer is 200 ppm.

February 07, 2008 (Routine)

• 0570 - Repeat Several wiping cloths throughout facility improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Boxes of tomatoes in the walk in cooler and flat bread in the walk in freezer 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.
• 1190 - The ambient (air/water) temperature measuring devices (degrees F) located in the Prep Unit next to the slicer and the Wrap Prep Unit are not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. slicer.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris: 1. knife holder near slicer 2. table surface under the slicer 3. storage shelving above and across from the 3 compartment sink
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Repeat Food container lids on storage shelving across from the 3 compartment sink 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.
• 2000 - Repeat Boxes of cups were found stored on floor next to walk in freezer.
  Store TABLEWARE in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3180 - Floors under equipment and at floor/wall junctures throughout facility 2. and the wall behind the slicer 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.
• 3380 - Corrected During Inspection Critical Repeat Container of quaternary ammonium sanitizer next to slicer measured at over 400 ppm.
  Ensure quaternary ammonium sanitizer concentration level measures 200 ppm.

January 24, 2007 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use. Wet wiping cloths not stored in sanitizer bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor in back storage area and in walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The nonfood contact surface of the wiping cloth used 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.
• 1960 - Repeat Food 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.
• 3220 - Repeat 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.

December 05, 2006 (Routine)

• 0480 - 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.
• 0570 - Wiping cloths improperly stored between use. Wet wiping cloths not stored in sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor in back storage area, walk in cooler, and walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Cheese in the right sandwich prep unit at 54F IT, 47.6F IT, and 49F IT - cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - The temperature measuring device located in the right sandwich prep unit is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1960 - Food 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.
• 2000 - Boxes of paper products and equipment stored on the floor in back area.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2720 - Dumpster or outside refuse container was open and uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 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.
• 3380 - Critical Quaternary ammonium sanitizer concentration in the wiping cloth bucket over 400 ppm.
  Ensure that the quaternary ammonium sanitizer concentration is at 200 ppm.

June 26, 2006 (Critical Procedures)

June 01, 2006 (Critical Procedures)

• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Cold Holding, (2) Hot holding. The person in charge could not state the proper sanitizing levels and procedures.
  Ensure the designated person in charge (PIC) 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.
• 0140 - Critical Improper handwashing procedures observed. Employees observed washing hands with cold water and without soap.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Dented can of marinara sauce on dry storage shelf. (discarded)
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. slicer, 2 can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2310 - Critical The handwashing facility located at the back kitchen area is blocked by wiping cloths and cardboard boxes, 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 equipment preventing its use.

June 01, 2006 (Other)

December 22, 2005 (Routine)

• 2720 - Dumpster was open.
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3170 - The following physical structures are not maintained in good repair: several holes in wall across from 3-compartment sink, missing ceiling tiles above WIC.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.