September 16, 2009 (Routine)

Violations:

• 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.
• 0790 - Corrected During Inspection Improper methods used to thaw meat balls.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can Opener.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ice machine deflector plate.
  Clean and sanitize these surfaces for food contact.
• 2020 B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored bar with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3030 - No disposable towels were provided at the hand washing lavatory in 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
• 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.

June 24, 2009 (Critical Procedures)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Lasagna in # 1 Walk In cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3340 - Corrected During Inspection Critical Container of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 02, 2009 (Critical Procedures)

Violation: 0220 - Corrected During Inspection Critical Foodhandler observed 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.

September 24, 2008 (Routine)

Violations:

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Food handlers are using a common use towel to dry hands and arms.
  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. Then thoroughly dry cleaned hands and arms using individual disposable towels or a heated-air hand drying device.
• 0540 - Corrected During Inspection Critical Food in contact with equipment that is not properly cleaned & sanitized. An employee was observed shredding cheese into a cardboard box in which a Manufacturer's food product had been shipped.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0610 - Boxes of lemons & potatoes observed stored on the floor of the produce walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - fan on floor in kitchen- door fronts including handles on the Howard refrigerator- exterior of plastic lid covering the breader mix- interior bottom of the 3-door reach-in freezer- exterior of doors to the 3-door freezer
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Grease/ grime observed on sides of the pizza oven.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2650 - There is no refuse container at the area immediately adjacent to the employee hand sink in the food prep. area.
  Provide a refuse container for the disposal of paper towels at the employee hand sink in kitchen.
• 2920 - Toilet room doors are not provided with self-closing doors
  Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep. area of 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
• 3170 - The tube light fixture above the automatic dishmachine is not working.
  Repair light fixture to working order. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors are dirty/soiled beneath the ice machine and inside the non-produce walk-in refrigerator. Also, the metal covering the interior of the swinging doors between the kitchen and dining area is soiled.
  Clean floors and swinging doors between kitchen & dining area. 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.

May 23, 2008 (Critical Procedures)

Violations:

• 0470 - Corrected During Inspection Critical Unwrapped/ uncovered shredded carrots and sliced red cabbage in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Minestrone Soup, veal, rice and sausage in the Howard 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 19, 2008 (Critical Procedures)

Violations:

• 0470 - Corrected During Inspection Critical Raw veal patties stored over ready-to-eat (RTE) cooked meatballs in the refrigeration unit.
  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.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cooked chicken & baked lasagna in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

October 23, 2007 (Routine)

Violations:

• 1060 - Repeat The nonfood contact surface of the wooden shelf above the Panasonic microwave ovens is not corrosion resistant, nonabsorbent, and/or smooth. Paint is peeling from wooden shelf.
  Re-surface/ replace painted wooden shelf used to store cleaned plates. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The door gasket on the right door of the Howard refrigerator is damaged.
  Replace broken/ damaged door gasket.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior bottom of the 3-door freezer- interior bottom of the Howard 3-door refrigerator- wood strip along floor at the base of the refrigerated salad cooler- exterior of the door to the salad cooler- faucet fixture at the 3-compartment sink
  Clean above-cited equipment. Maintain nonfood-contact surfaces of equipment clean.
• 3170 - The base of the wall behind the dishmachine tank & the pot wash sink is deteriorated. Ceramic tiles are missing from wall surface. Plaster is damaged.Also, the floor beneath the dishmachine has been patched with unsealed plywood. The floor is no longer smooth & easily cleanable.
  Repair floor & wall surfaces near dishmachine. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Walls are dirty/ soiled in the following areas:- at the employee handsink in kitchen- behind the dishmachine tank
  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 11, 2007 (Critical Procedures)

Violations:

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered flour stored in pan beside stove.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Lasagna in the Howard refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

June 06, 2007 (Routine)

Violations:

• 0480 - Corrected During Inspection Soy salad oil stored in bulk food storage container observed unlabeled.
  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.
• 0550 - Corrected During Inspection Handle of ice scoop observed stored in contact with ice inside ice machine.
  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.
• 1060 - Paint is peeling from the wooden shelf above the microwave ovens. Shelf surface is not nonabsorbent, and/or smooth.
  Re-surface/ replace shelf. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior bottom of Howard 3-door refrigerator- metal shelf below butcher block table- lids of several canned goods stored on shelf in basement- interior bottom of glass door refrigerator at waitstation- black crates on which boxed foods are stored in walk-in refrigerator
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Light bulb in the produce walk-in is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep. area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

March 06, 2007 (Routine)

Violations:

• 0480 - Corrected During Inspection Plastic container of salt in food prep. area observed unlabeled.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0960 2 - The food contact surface of the broken/ chipped plastic container used to store salt is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the food storage container with one that permits easy cleaning and prevents the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior bottom of Ezekiel Weilman 3-door refrigerator- right side of flattop grill- wooden shelf on which cleaned plates are stored- exterior of bulk olive containers in walk-in unit
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Two tube light fixtures in food prep. area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Floor inside produce walk-in refrigerator 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.

November 30, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Repeat Uncovered food in the Ezekiel Weilman freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1100 - Repeat The food contact surface of the cookpots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cookpots 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.
• 1560 - There is a floor mounted 3-section sink that is not sealed to the wall. A cleaning/backsplash hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: Seal the equipment to the wall.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, salamander grill, flat top grill, .
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the exhaust hood filters, sides of flat top grill, door gaskets on Howard refrigerator, exterior top of gas stove has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 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.
• 3180 - Repeat The floors of the salad dressing walk-in refrigerator 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 18, 2006 (Follow-up)

Violations:

• 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) meat (poultry, beef) 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.
• 1100 - Repeat The food contact surface of the pots, pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots, 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) is not located in the 2-door glass front refrigerator.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use for all refrigeration equipment.
• 1570 - Repeat The door gasket of the Howard refrigerator is ( damaged).
  Repair or replace the Howard refrigerator door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and holder.
  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: door gaskets on Ezekiel Weilman refrigerator, dishwasher exterior.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the wooden table adjacent to meat slicer has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3460 - Critical Medicines are located on top of the dishwashing unit in the warewash area.
  Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

July 11, 2006 (Routine)

Violations:

• 0470 - Critical Repeat Unwrapped or uncovered food in the Howard refrigerator (cooked beef, chicken).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) meat (poultry, beef) 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.
• 1100 - The food contact surface of the pots, pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots, 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.
• 1550 - Repeat The prep sink in bar area and 3-vat sink in the food preparation area is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Repeat The door gasket of the Howard refrigerator is ( damaged).
  Repair or replace the Howard refrigerator door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of Ezekiel Weilman refrigerator, meat slicer, soiled shelving in 2-door glass front refrigerator, soft drink dispenser and nozzles, flat top grill, salamander oven, gas stove oven and deep fryers.
  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: door gaskets on Ezekiel Weilman refrigerator, dishwasher exterior.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Repeat Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the cooking equipment, handsink exterior surfaces, Ezekiel Weilman refrigerator exterior, has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2650 - Repeat There is no refuse container at the area immediately adjacent to the food preparation area hand sink.
  Provide a refuse container for the disposal of paper towels at the food preparation area hand sink.
• 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat Ceiling in food preparation area air conditioning unit is leaking into food preparation area and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls and floor in the food preparation 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.

December 27, 2005 (Follow-up)

Violations:

• 1550 - Repeat The 3 compartment sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Repeat The following equipment was observed in a state of disrepair and damaged: Both dishwashers/ CORRECTEDPots & pans pittedLiner on ice machine crackedHandle on hand sink in food prep area is chipped
  Repair the above named 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 above named equipment , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: door gaskets on all reach in refrigerators.
  Clean and sanitize these surfaces for food contact. Mgmt is replacing door gaskets.
• 1780 - Critical Repeat Ice machine used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean ice machine at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. Mgmt will use bagged ice until reinspected by Health Dept.
• 2790 - Repeat The indoor ceiling material located in the food prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2890 - Repeat Light bulb in reach in refrigerator & both restrooms is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2900 - Repeat Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils.Grease cup is missing.
  Design ventilating system by installing grease cup, so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area.
  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
• 3090 - Repeat Ventilation is not sufficient to keep restrooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat Wall is not maintained in good repair with a hole in the wall over the food prep hand sink/ CORRECTEDFloor is not maintained in good repair with cracked tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls in the food prep area was 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.

December 21, 2005 (Routine)

Violations:

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  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.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  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.
• 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.
• 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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach in refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Shrimp & soda mix boxes observed stored on the floor or less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods 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 - The food contact surface of the milk crate & cardboard boxes is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the milk crate & cardboard boxes to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1510 - Corrected During Inspection 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.
• 1550 - The 3 compartment sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The following equipment was observed in a state of disrepair and damaged: Both dishwashersPots & pans pittedLiner on ice machine crackedHandle on hand sink in food prep area is chipped
  Repair the above named 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 above named equipment , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1750 - Single-service items were observed reused for the storage of food.
  Discontinue the reuse of single-use 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: Pizza oven, all reach in refrigerators, grill, drink dispensing spouts, ovens, utensil drawer, reach in freezer, can opener,meat grinder, stove, exhaust filters.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Ice machine used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean ice machine at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 2000 - Single use items were found stored on the floor in storage area.
  Store single use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2650 - There is no refuse container at the area immediately adjacent to the food prep hand sink.
  Provide a refuse container for the disposal of paper towels at the food prep hand sink.
• 2790 - The indoor ceiling material located in the food prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2890 - Light bulb in reach in refrigerator & both restrooms is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2900 - Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils.Grease cup is missing.
  Design ventilating system by installing grease cup, so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
• 3080 - Less than 50 foot candles of light was noted in the food prep area.
  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
• 3090 - Ventilation is not sufficient to keep restrooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat Wall is not maintained in good repair with a hole in the wall over the food prep hand sink.Floor is not maintained in good repair with cracked tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors, walls, & ceiling in the food prep area was 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.
• 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.
• 3340 - Corrected During Inspection Critical Container of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of window cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 21, 2005 (Follow-up)

Violation: 3170 - Repeat Vinyl tiled floor in front of restrooms is not maintained in good repair. Ceramic tiles are missing from wall surface behind newly installed automatic dishmachine. Subflooring is exposed in kitchen area where old dishmachine was removed.
Repair floor and wall surfaces in disrepair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 10, 2005 (Routine)

Violations:

• 0960 1 - Critical Metal spray arm inside automatic dishmachine is rusted.
  Replace rusted components inside dishmachine.
• 3170 - Vinyl tiled floor in front of restrooms is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3330 - Critical Working containers of Rinse Aid used in warewashing area 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.

September 07, 2004 (Routine)

Violations:

• 3030 - No disposable towels were provided a the hand washing lavatory in 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
• 0160 - Critical Employees observed using improper handwashing/drying technique. Employees used a common use towel after washing hands.
  Do not use a common use towel for hand drying purposes so as to avoid potential cross-contamination.
• 2640 - The door of the refuse container located outside the establishment is not a tight fit.
  Replace the missing door of the outside refuse container with one that is a tight fit.
• 0550 - A plastic cup is stored directly in ice inside automatic ice machine.
  Obtain an appropriate ice dispensing utensil and properly store utensil so as to avoid contact with food.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Metal shelves inside Howard refrigeration unit, shelf beneath deep fat fryer, and dishware storage shelf beneath butcher block prep. table.
  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: Right side of oven.
  Maintain nonfood-contact surfaces of equipment clean.

March 19, 2004 (Routine)

Violations:

• 0610 - Bags of onions and carrots are being improperly stored on walk-in floor.
  Store all food items in walk-in on shelving a minimun of 6" above the floor
• 1750 - Single service articles are being re-used for food storage. (ie: sour cream container is being used to store chicken).
  Do not re-use single use articles (Discard).
• 3170 - Vinyl floor tiles in front of imperial oven and dish machine are deteriorated.
  Repair floor, replacing vinyl flooring tiles.
• 1770 B - Food particle accumulation inside 3-door freezer in kitchen.
  Clean inside of freezer, especially bottom shelf.
• 1770 C - Exhaust hood, filters and outside exhaust fan are dirty/greasy.
  Clean exhaust ventilation hood system.
• 0470 A 4 - Several food items are being stored open/uncovered inside Howard reach-in refrigerator (ie: pepperoni, feta cheese, cooked chicken, sour cream etc.).
  

October 16, 2003 (Routine)

Violations:

• 2720 - Dumpster lid is bent - will not close tightly.
  Replace lid with one that is tight-fitting.
• 1770 - Food accumulation inside bottom of 3-door reach-in freezer.
  Clean inside of freezer unit.
• 1770 - Grease/food accumulation on exterior of all large equipment on cook line (i.e. stove, pizza oven, fryer and fryer table).
  Clean exterior of all in- place equipment.
• 3170 - Repeat Vinyl flooring tiles in front of stove and automatic dish machine are deteriorated.
  Replace deteriorated flooring tiles
• 2350 - Critical Floor drain in basement where refrigeration condensate lines empty is clogged.
  Repair/unclog floor drain.

April 14, 2003 (Routine)

Violations:

• 3045 - Repeat 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.
• 1780 - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the shelf had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Repeat Floor tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0610 - Repeat 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.