July 09, 2009 (Critical Procedures)

• 0380 - Corrected During Inspection Critical Some canned goods damaged. One can was severely damaged affecting the can seams and allowing for potential contaminants.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Raw fish product stored below raw ground beef. Chicken and fish were stored beside each other.
  Store raw foods so that do not potentially contaminate other raw foods or ready-to-eat foods.For example, raw fish above raw ground beef. Raw ground beef above raw chicken.
• 0820 A 2 - Corrected During Inspection Critical Cottage cheese and cantaloupe in the Delfield salad unit were held above 41F.
  Reset refrigeration unit so it holds food colder, and compensates for frequent openings and closings.
• 1890 - Corrected During Inspection Critical The dish unit was not chemically sanitizing properly. Therefore the food-contact surfaces of utencils and dishware going through the machine were not being sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Repair or adjust the machine so that it is sanitizing correctly.

January 28, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Repeat Raw chicken in the walk-in and raw fish in the upright True refrigerator along the grill line were above acceptable cold holding thresholds.
  Management adjusted thermostats downward in both units. Establish temperature logs on both units and monitor several times daily. Keep logs for health department review.
• 0930 - Critical Raw and/or undercooked eggs "any style" is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. You have not provided the asterisk of the foods available to be served in an undercooked fashion (such as sunnyside up eggs).

October 02, 2008 (Critical Procedures)

• 0820 A 2 - Critical Raw chicken and meatloaf in walk-in cold holding at improper temperatures
  Adjust thermostat unit and clean condensars. If temperature dones not lower below 41F within an hour call service and make arrangements to relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device (duel check-valve with intermediate atmospheric vent) at the faucet near the dishwash area where hose with nozzel is attached.

November 28, 2007 (Routine)

• 0810 - Corrected During Inspection Potatoes that had been baked in-foil and cooled in- foil were observed in the walk-in.
  Discard the potatoes. In the future remove the foil after baking and before cooling. Cases of botulism have been known to occur when baked potatoes have been allowed to cool still wrapped in foil.
• 0820 - Corrected During Inspection Critical Cottage cheese on buffet cold holding at improper temperatures.
  Adjust or service the cold holding unit on the buffet or relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 2890 - Corrected During Inspection Repeat Light bulbs in walk-in and above ice cream case not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Hand towels were not readily available at the handsink in the buffet support area.
  Provide paper towels at all times. The towel dispenser has been removed and should be reinstalled for best access to towels.
• 3300 - The lettuce chopping device observed dirty in the kitchen is reported as not being used.
  Remove this item from the premises or clean and sanitize and store in a clean condition.

August 17, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Sliced turkey and sliced ham in walk-in unit observed above 41F. Sliced turkey on the buffet observed above 41F.The walk-in unit itself was running at too high a temperature.
  Food products were immediately discarded and a call was placed by the manager to service the unit immediately.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener; slicer.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light bulb in walk-in freezer and over ice cream chest not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 16, 2007 (Critical Procedures)

• 0160 - Critical Repeat Dishwasher failed to wash hands between handling dirty dishes and putting away clean dishes.
  Train employees on the importance of washing hands between doing different tasks to avoid the possibility of cross-contamination.
• 0820 - Corrected During Inspection Critical Chicken on hot buffet was at improper temperature
  Operator immediately removed product and boost heated to 165F before reserving. Also, operator replaced using a cover to help hold heat. Consider setting out less product during slower serving hours.
• 3340 - Corrected During Inspection Critical Insecticides were being stored with cleaning products
  Store in a restricted area and limit access to management.

September 12, 2006 (Follow-up)

• 1100 - Repeat Numerous plastic food pans were cracked and chipped
  Discard and replace
• 1580 - Repeat Several cutting boards are 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 Outside of dish unit had an accumulation of debris and grime
  Clean
• 2200 - Critical Repeat Rinse arm at dish unit was hanging below the flood rim.
  Raise above the flood rim to prevent the possibility of backflow into the potable water supply.
• 2310 - Corrected During Inspection Critical (NEW): Serving utensils were inside the bowl of the hand sink.
  Remove the utensils from the hand sink. Hand sinks are ONLY for hand washing. No implements are to be rinsed, stored, or otherwise placed in the hand sink

August 01, 2006 (Routine)

• 0160 - Critical Dish room operator was handling clean dishes after handling dirty dishes without first washing hands
  Train staff to wash hands after handling dirty ware in order to prevent contamination of clean dishware.
• 0550 - Corrected During Inspection Implements in dipperwell with no running water
  Keep water running to remove food particles from in-use utensils.
• 0820 - Corrected During Inspection Critical Repeat Strawberries on food bar at 70F
  Remove and replace with cold product which needs to be kept at 41F or colder.
• 1100 - Numerous plastic food pans were cracked and chipped
  Discard and replace
• 1450 - Salad 3 door glass holding unit was running at above 45F
  This unit has had a history of difficulty holding proper cold temperatures. Upper management weeks ago had represented that it was being replaced. Unit must be replaced within 30 days. Foods should not be kept in the unit unless it can be operated at 45F or colder.
• 1580 - Several cutting boards are 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 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 1770 A - Critical Can opener blade was dirty
  Clean
• 1770 A - Critical "Clean" pans observed with food debris inside and with food dating stickers still left on the outside.
  Clean and sanitize more thoroughly and check to see proper cleaning level is reached before putting away.
• 1770 C - Outside of dish unit had an accumulation of debris and grime
  Clean
• 2200 - Critical Rinse arm at dish unit was hanging below the flood rim.
  Raise above the flood rim to prevent the possibility of backflow into the potable water supply.
• 2350 ii - The faucet at one handsink was leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2890 - Repeat Some light bulbs in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Wall areas around dishroom have mold growth; floors under equipment and in walk-in had accumulation of debris
  Clean

November 30, 2005 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat (RTE)foods in the refrigeration units are not properly dated for disposition. "Prep" dates are being tracked, but "use-by" dates are required.
  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 - Metal- banded paint brushes in use for basting
  Discard and procure food service approved plastic banded brushes.
• 1570 - Repeat The hood over the kettles is in serious disrepair
  Replace. NOTE: Operator represents that measurements have been taken and replacement hood should be installed in next 60 days.
• 1700 - Corrected During Inspection Critical The dish machine was not sanitizing.
  Operator "primed" the unit and corrected the problem. Be sure to routinely check sanitizer level using test strips.
• 3380 - Critical The wiping cloth solution did not appear to have an adequate concentrations of sanitizer.
  Make sure sanitizer is present in wiping cloth solutions at proper concentrations. Use test strips.

July 27, 2005 (Routine)

• 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.
• 0450 - Corrected During Inspection Critical Repeat 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.
• 0480 - Corrected During Inspection Unlabeled food containers of cooking oil, salt, and water..
  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.
• 0820 - Critical Repeat Cold foods on the salad bar and the temperature of the wait station salad holding refrigerator were above acceptable holding temperatures.
  Move foods from salad bar to colder units in kitchen. Monitor salad bar closely and do not put much product out at a time. Operator reports that new cold holding units are planned for the salad bar.
• 0830 - Critical Prepared ready-to-eat (RTE) foods are not properly dated for disposition. They have "prep" date but not a "consume by" date.
  Mark the ""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.
• 1570 - The kettle hood is in serious disrepair. paint observed flaking and could possibly contaminate food. The inside is deteriorated from rust and holes were observed allowing steam to escape.
  In the short term, scrape and paint . In the longer term, replace unit with a unit of stainless construction.
• 2000 - Corrected During Inspection Ice buckets not stored in a position to allow air-drying.
  Store in a self-draining position that allows air-drying.
• 2890 - Light bulbs in several locations not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2900 - One hood vent is missing from the grille area.
  Replace.
• 3170 - Floors need tile repair in the dish wash area. Some grout in other floor areas missing.
  Repair within 20 days. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 23, 2005 (Critical Procedures)

• 0450 - Corrected During Inspection Critical Employees are 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 Potato salad and macaroni salad recently placed on salad bar had temperatures above acceptable limits for cold holding.
  Operator removed and exchanged products. All cold holding is to be 41F or below. Monitor temperatures both before and during display and serving.
• 1770 B - Cutting boards observed with stains.
  Deep clean and sanitize to remove stains.
• 3380 - Corrected During Inspection Critical Sanitizer in wiping cloth containers was at excessive levels.
  Wiping cloth solutions are to be kept within prescribed limitations to avoid leaving potentially toxic residues.

January 26, 2005 (Other)