October 07, 2009 (Follow-up)

• 1800 - Repeat The nonfood contact surface of the following equipment has accumulations of grime and debris:- numerous pieces of cooking/baking equipment with carbon buildup- inside of Beverage Air and Victory hot holding units- shelving rack with clean equipment across from fryers
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat Floors under equipment throughout facility observed 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 22, 2009 (Routine)

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: large slicer, tomato slicer and numerous tongs and large laddles with food debris.
  Clean and sanitize these surfaces for food contact.
• 0800 - Corrected During Inspection Critical Several containers of noodles on a cart cooked between 9:30 - 10 a.m. observed at 124/125 degrees at 11:30 . Noodles will not meet required temperature or time for first stage of cooling.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Recommended that noodles either be quickly reheated to 165 degrees or discarded. Noodles were discarded.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Numerous utensils observed stored in container of water at room temperature. Ice scoop observed stored on unclean surface on top of ice bin.
  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.
• 2000 - Clean catering equipment were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1800 - The nonfood contact surface of the following equipment has accumulations of grime and debris:- vent filters above the convection ovens- numerous pieces of cooking/baking equipment with carbon buildup- inside of Beverage Air and Victory hot holding units- bottom shelves on prep tables- inside of large ice machine -- CORRECTED- shelving rack with clean equipment across from fryers
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floors under equipment throughout facility observed 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.
• 2900 - Filters in ventilation system above ovens are not in place.
  Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils. Replace filters to prevent contamination and ensure more efficient working of system.

February 10, 2009 (Critical Procedures)

September 26, 2008 (Routine)

• 2000 C - Equipment observed stored on the floor.
  Store all equipment 6" off the floor.
• 2650 - There is no refuse container at the area immediately adjacent to the hand sinks.
  Provide a refuse container for the disposal of paper towels at the hand sinks.

March 28, 2008 (Risk Factor Assessment)

• 1780 E - Corrected During Inspection Surface of the large ice bin was observed with mold.
  Clean the surface of ice bin at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 0820 A 2 - Corrected During Inspection Critical Cooked noodles 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.

September 06, 2007 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Numerous wet wiping cloths observed not stored in sanitizer containers.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Buffalo chicken and sliced ham in True reach in cooler at sandwich preparation line cold holding at improper temperatures. True reach in cooler opened continuously during serving times and cannot maintain food at 41 degrees or below.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. PERSON IN CHARGE AND EHSS DISCUSSED MOVING POTENTIALLY HAZARDOUS FOODS TO TRUE REACH IN COOLER AT PIZZA STATION TO STAY COOL. KEEPING PRODUCE IN TRUE REACH IN COOLER AT SANDWICH PREP LINE. CONSIDER USING TIME AS A CONTROL MEASURE FOR SLICED TOMATOES AND OTHER POTENTIALLY HAZARDOUS FOODS ON SANDWICH PREP UNIT. PERSON IN CHARGE MOVED PHF AS REQUESTED TO ANOTHER COOLER SINCE FOOD HAD ONLY BEEN OUT OF TEMPERATURE 1.5 HOURS.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch after cleaning: - large roasting pans with heavy carbon buildup - large flat baking trays with heavy carbon buildup - tongs with food debris -- CORRECTED
  Clean and sanitize these surfaces for food contact.
• 3270 - Methods are not being used to control pests. Numerous flies at sandwich service line.
  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.

March 14, 2007 (Critical Procedures)

September 29, 2006 (Follow-up)

September 12, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw eggs stored above sliced sandwich tomatoes in True sandwich prep cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 1570 - The following equipment was observed in a state of disrepair and damaged:- tops to large bulk storage bins
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in wiping cloth bucket on front service line.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: area around soda dispenser nozzles with mold
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - shelving under front hot holding line- shelving under grill- sides of grill equipment
  Maintain nonfood-contact surfaces of equipment clean.
• 2750 - Outside grease container observed with grease build up.Refuse containers are being cleaned in an area with exposed foods.
  Clean grease container as often as needed to prevent the buildup of grease and to prevent a harborage area for pests.
• 3080 - Less than 50 foot candles of light was noted in grill area. Light in hood 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
• 3170 - The physical structure is not maintained in good repair in the following area:- ceiling tile missing in mop sink closet
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The physical structure in the following locations noted in need of cleaning:- drain grill under single basin sink with food 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition. Filters in hood above grill with grease buildup.
  Maintain hood system vent filters in a clean condition.

March 14, 2006 (Critical Procedures)

• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the wipe cloth buckets.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Critical (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch: - Mold on the inside of the large ice machine- Dried food debris on the large Hobart mixer
  Clean and sanitize these surfaces for food contact.

September 27, 2005 (Follow-up)

• 1570 - Repeat The door gasket of the Victory reach in warmer is damaged.
  Repair or replace the Victory reach in warmer door gasket in accordance with the manufacturer's specifications. PIC STATED THAT GASKETS HAVE BEEN ORDERED.
• 1580 - Repeat The cutting board(s) along the sandwich prep areas 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 C - Repeat Observed lower shelving w/pizza pans with accumulation of food debris.-Observed mold on Milk machine gaskets.-Observed shelving under steam table with accumulated food debris.
  Maintain nonfood contact surfaces in clean condition.
• 3180 - Repeat Observed dust accumulation on ceiling vents in self service food area.-Observed accumulated debris on floor with drains in beverage area.
  Maintain physical facility clean.

September 08, 2005 (Routine)

• 0470 A 4 - Observed food was stored without being in packages, in covered containers, or wrapped.
  Store food in packages, covered containers, or wrappings.
• 0550 - Repeat Observed sugar scoop dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.
• 0650 - The food on display in the salad bar/fruit bar is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1320 - There was no temperature measuring device readily available.
  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 door gasket of the Victory reach in warmer is damaged.
  Repair or replace the Victory reach in warmer door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) along the sandwich prep areas 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 C - Observed lower shelving w/pizza pans with accumulation of food debris.-Observed gaskets on units in self serve area with debris.-Observed mold on gaskets on Victory unit.-Observed mold on Milk machine gaskets.-Observed tops to large food container bins with food debris.-Observed shelving under steam table with accumulated food debris.-Observed carts used to transport food, accumulated with food debris.
  Clean shelving surfaces.-Clean gaskets on units in self serve area.-Clean gaskets on Victory unit.-Clean gaskets on milk machines.- Clean off surfaces of food storage bins.-Clean shelving under steam table.-Clean food transportation carts.
• 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.
• 3045 - Corrected During Inspection 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.
• 3180 - Observed dust accumulation on ceiling vents in self service food area.-Observed accumulated debris on floor with drains in beverage area.Observed wall under 3-compartment sink with debris.-Observed floor under steamers with accumulated debris.-Observed floor drains under dump sink with accumulated debris.
  Clean ceiling air vents.- Clean floor area in beverage area.- Clean wall under 3-compartment sink.-Clean floor area under steamers.-Clean floor drains under dump sink
• 3270 - Observed flies in self serve food service area.
  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.
• 3340 - Corrected During Inspection Critical Containers of sterno were stored next to baking items.
  Containers of sterno must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Corrected During Inspection Critical Quat sanitizing agent observed being applied to food contact surfaces at less then 200ppm, does not meet the requirements of 21 CFR 178.1010
  Utilize only quat sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces, concentrations of 200ppm.

August 18, 2004 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:- inside and outside of the large flour and sugar bins- large can openers- around nozzles on soda machine
  Clean and sanitize these surfaces for food contact.
• 1570 - 1. The door gasket of the Norlake vegetable cooler is torn. 2. Large mixer blades observed with boken tines.
  1. Repair or replace the door gasket in accordance with the manufacturer's specifications.2. Repair the equipment or 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. VIOLATION CORRECTED AT TIME OF INSPECTION
• 0550 - Dispensing utensils improperly stored between uses. Scoops in floor and sugar bins stored with handles in food.
  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 140F and the container. VIOLATION CORRECTED AT TIME OF INSPECTION.
• 2000 - Clean food prep containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3170 - Light shield missing above large steamers.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Maintenance company at facility during inspection to replace shield. Shield to be installed 8/19/04.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. No backflow device on faucet/hose in dishmachine room.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.

February 18, 2004 (Critical Procedures)

September 17, 2003 (Follow-up)

• 1570 - Repeat The door gasket of the Ice-O-Matic machine is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications. New gasket has been ordered.
• 1770 - Repeat The food contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the large ice machine.
  Maintain food contact surfaces of equipment clean.
• 3170 - Repeat The physical structure is not maintained in good repair in the following area: hole below conveyor belt in dish machine area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Repair on this area is ongoing.

August 19, 2003 (Routine)

• 0470 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef stored over ice cream in walk-in freezer.
  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.
• 0810 - The methods used for cooling were not adequate. Several food items which were made and served on the day of inspection including sausage patties, tuna salad and French toast mix were not being cooled properly.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Violation corrected at time of inspection.
• 0380 - Critical Dented can observed in dry storage area.
  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. Violation corrected at time of inspection.
• 1570 - The door gasket of the Ice-O-Matic machine is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3380 - Critical Sanitizing solution in wiping cloth buckets being applied to food contact surfaces was at a concentration level below required levels for sanitizing.
  Sanitizing solutionUtilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 1750 - Single-service items were observed reused for the storage of fruit in the Victory 3-door reach-in cooler.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Violation corrected at time of inspection.
• 1770 - Repeat The food contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: large mixers, large slicer, surface area behind nozzles on beverage dispensing machines, inside surface of large ice machine.
  Maintain food surfaces of equipment clean.
• 3170 - Repeat The physical structure is not maintained in good repair in the following areas:- caulking at three compartment sinks- ceiling tile partially missing in corner near walk-in produce cooler- hole below conveyor belt in dish washing area- ceiling tile missing in mop room
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following areas are noted in need of cleaning:- detail cleaning of floors in corners and against walls at coving- ceiling near compressor in walk-in produce cooler.
  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.