December 18, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Creamer cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1800 - Repeat The nonfood contact surface of the microwave top/door 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.
• 3360 - Corrected During Inspection Critical The pest control device is being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
  The pest control device must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

November 20, 2007 (Routine)

• 0820 - Critical @FOOD@ cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located in some of the refrigeration units.
  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.
• 1800 - The nonfood contact surface of the Microwave/Fridge Seals 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.

June 22, 2007 (Complaint)

June 04, 2007 (Complaint)

March 01, 2007 (Complaint)

December 29, 2006 (Follow-up)

November 29, 2006 (Follow-up)

• 0470 A 4 - Critical Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: &FOOD&. Raw animal foods were observed stored over ready-to eat (RTE) foods in the refrigeration unit.
  Store food in packages, covered containers, or wrappings.Please store raw animal foods on lowest possible shelf or in dedicated section of unit, not over RTE foods.
• 0820 - Critical Repeat Eggs cold holding at improper temperatures.
  Please discard the food and ensure that potentially hazardous foods are cold held at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2600 - Repeat The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.

October 24, 2006 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  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 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: &FOOD&. Raw animal foods were observed stored over ready-to eat (RTE) foods in the refrigeration unit.
  Store food in packages, covered containers, or wrappings.Please store raw animal foods on lowest possible shelf or in dedicated section of unit, not over RTE foods.
• 0820 - Critical Repeat Eggs cold holding at improper temperatures.
  Please discard the food and ensure that potentially hazardous foods are cold held at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2010 - Corrected During Inspection Single service items were observed on floor in prohibited areas.
  Please ensure that all single service items are stored in a non-prohibited location and that they are kept off floor even if they are in plastic.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 3170 - Repeat Walk-In Freezer is missing floor tile
  Please replace missing floor tile to maintain physical facilities in good repair.
• 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.

November 15, 2005 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food 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.
• 1330 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - Repeat The right door of lowboy 2 is broken.
  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.
• 3170 - Repeat Walkin freezer is missing floor tile.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 15, 2005 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food 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.
• 1330 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - Repeat The right door of lowboy 2 is broken.
  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.
• 3170 - Repeat Walkin freezer is missing floor tile.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 24, 2005 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food 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.
• 0540 - Critical Ice in contact with direct air at ice machine since lid is missing.
  Use only cleaned and sanitized utensils or equipment .
• 0820 - Critical Repeat Creamers, items in 2dr glass reachin, items in kitchen reachin are cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Repeat @FOOD@ 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.
• 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ 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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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 surfaces of the non-commercial grade pitchers are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1320 - There were no temperature measuring devices located in the walkin, walkin freezer, both lowboys.
  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.
• 1330 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - Repeat Ice machine lid is missing at the operational stage. The 2 door glass reachin and kitchen reachins are unable to cold hold foods at 41 degrees or lower. There is a leak at the 2dr glass reachin. The right door of lowboy 2 is broken.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: dishes at the 3vat sink due to the fact that water droplets/mildew drips from ceiling.
  Clean and sanitize these surfaces for food contact.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: items being put in the dishwasher.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2720 - Corrected During Inspection Grease container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2840 - Carpeting installed as floor covering in kitchen and wait areas.
  Remove carpeting and replace with approved floor material.
• 2890 - Light bulb in 2dr glass reachin is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 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.
• 3170 - Ceiling over 3vat sink has water droplets and mildew/mold growth. Walkin freezer is missing floor tile. Storage floor isn't sealed. Recaulking needed at men's handsink and at 3vat sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall at the dishwasher has mold.
  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.
• 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.

January 12, 2005 (Follow-up)

• 0960 1 - Corrected During Inspection Critical Repeat The food contact surface of the trash bags is not safe.
  Repair or replace the trash bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - The door gasket of the True reachin in the server area is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.ON ORDER
• 1800 - Repeat The nonfood contact surfaces of the grease barrel have 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.

January 05, 2005 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) toast 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 - Critical @FOOD@ cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical @FOOD@ 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.
• 0820 - Critical Foods in maketable 1, lowboy, and grill reachin are cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0960 1 - Critical The food contact surface of the trash bags is not safe.
  Repair or replace the trash bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1320 - There was no temperature measuring device located in the maketable 2.
  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.
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - Maketable 1, grill reachin were observed unable to hold food products at 41 degrees or lower. And, faucet in the dishroom leaks.
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine exit plate.
  Clean and sanitize these surfaces for food contact.
• 1780 - Corrected During Inspection Critical The cleaning schedule for the knife is not as frequent as needed based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
  The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the knife. The knife needs to be washed, rinsed and sanitized between uses rather than wiped on the cook's apron.
• 1800 - The nonfood contact surfaces of the steam hood, corners of the dishwashing area, and the grease barrel have 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.
• 2890 - Light bulb in pie case fridge is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible at kitchen handsinks or the employee restroom.
  Provide a sign/poster that is clearly visible to all employees
• 3300 - Premises has accumulation of litter outside.
  Maintain the premise free of litter.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment outside.
  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.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.