July 08, 2009 (Follow-up)

June 30, 2009 (Follow-up)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Imitation crab = 44-F; antipasta salad = 45-F; devil egg potato salad = 45-F; cauliflower salad = 63-F.
  (Some dicarded and some replaced) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-703.11(C) - Critical Repeat When tested, excessive concentration of quaternary ammonium compound chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of 200 ppm of quaternary ammonium compound.

June 22, 2009 (Critical Procedures)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:ham=44-F; baked chicken=45-F; crab leg meat=44-F; antipasta=49-F; [potato salad=44-F; macaroni salad=44-F/45-F; bowtie pasta salad=42-F; cottage cheese=42-F, shredded cheese=42-F, Amish potato salad @ display case=44F.
  (Relocated for more cooling) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: rotisserie chicken salad. Observed date marking exceeded 7 days.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/22/09 they shall be date marked with a "use by" date not exceeding 6/28/09.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of pizza prep refrigerator
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-703.11(C) - Critical When tested, excess concentration of chemical quaternary ammonium compound sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 4-703.11(C) - Critical When tested, excess concentration of quaternary ammonium compound chemical sanitizer was found in the sanitize basin.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 7-204.11 - Critical Quaternary Ammonium Compound (QAC) being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. QAC concentration at the 3-vat sink and in solutions for soaking wet wiping towels was 400 ppm.
  Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain.

March 31, 2009 (Follow-up)

September 26, 2008 (Follow-up)

September 26, 2008 (Follow-up)

September 24, 2008 (Routine)

• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: penini sandwiches, Amish coleslaw, Amish potatoes, macaroni salad, pulled chicken, potato salad, pasta salad, etc.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Wooden storage racks inside the walk-in refrigerator.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-202.16 - Corrected During Inspection The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Foil liners in spice storage containers at the cooking area.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. remove the foil liners and clean the containers.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: Glass-door refrigerator located under the prep table, no thermometer inside the hot display case.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Salad bar
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. Close salad bar immediately and relocate food to a good operating refrigerator for proper cooling. Also, adjust ambient temperature or repair salad bar unit for [proper cold holding.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Interior of the salad bar refrigerator unit was very unclean with liquid and solid debris/dirt. build-up inside the glass door refrigerator located under prep table.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Interior surfaces of refrigerators must be maintained in clean condition at all times to prevent unsanitary conditions and to protect food from contamination
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Two grey containers holding spices located under prep table, cabinet under cooking area. compartments under deep fryer, storage racks inside the back area walk-in refrigerator and shelving under prep tables..
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment surfaces frequently to prevent pest infestation and unsanitary conditions.
• 5-202.12(A) - Corrected During Inspection Water from the handwashing sink at the restrooms was measured at a temperature less than 100F. Observed temperature was 74-F. Water heater was turned off.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100-F through a mixing valve or combination faucet.
• 6-303.11(C) - Corrected During Inspection Observed that inadequate lighting was provided under the hood. Light bulbs were burned out.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace all burned out light bulbs.
• 6-501.12(A) - Observed that the floors under shelving in the walk-in refrigerators an freezers and under cooking equipment are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

January 25, 2008 (Follow-up)

January 11, 2008 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw shell eggs stored over RTE items in the back walk-in refrigerator and raw chicken over precooked meatballs in the walk-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: gravy at the buffet, 112F. Note: Discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Salad bar items: hb eggs, 44-46F; cheese, 45F; melon, 46F; cottage cheese, 43-44F; tuna pasta, 44-45F; potato salads, 48-53F; ham, 50F; crabmeat, 47F. NOTE: Items above 44F were removed from the unit and placed in refrigeration or discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 5-202.13 - Critical An air gap between the water supply outlet for the sanitize basin at the front 3 vat sink and the flood rim level of the floor drain is not observed. Observed the bar that holds the pipe above the flood rim level missing and the pipe now extends into the floor drain.
  Replace the bar to ensure an appropriate air gap for the sanitize basin.
• 7-208.11(B) - Corrected During Inspection Critical First Aid Supplies are not being stored away from food items. Observed a container of first aid supplies stored directly on top of bags of rice.
  Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.

July 03, 2007 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Observed a food employee with an open cup of coffee (without a lid or straw) in the food processing area while working.
  Food employees may drink only from a covered container using a straw.
• 3-202.15 - Corrected During Inspection Critical Repeat The following food items from damaged packaging were found offered for sale or service: 5 dented cans stored with undamaged items.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food (raw shell eggs) stored over ready-to-eat food in the walk-in.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Salad bar: shredded chicken, 47-49F2. Sandwich in panini unit, 54-60F3. Cheese at taco bar, 50FNote: items placed into the walk-in for cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(B) - Critical (CORRECTED DURING INSPECTION): 1. The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli meats and cheeses.2. It was stated that a 10 day expiration is used for the shredded cheese.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 7/1 they shall be date marked with a "use by" date not exceeding 7/7.
• 4-101.19 - Corrected During Inspection The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard boxes used to line the microwave and panini press
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: plates stored at the sandwich station for use with paninis with visible food debris on the surface.
  Maintain food contact surfaces clean in storage.
• 4-602.13 - Corrected During Inspection The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: tracks of salad bar and sandwich unit sliding doors.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-205.15(B) - The hot water at the left sink in the women's restroom has been turned off.
  Repair so that the handsink is supplied with at least 100F water.
• 5-501.16(C) - There is no refuse container at the area immediately adjacent to the front hand sink.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 6-501.12(A) - Observed that the floor drains in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

January 08, 2007 (Critical Procedures)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed a dented can stored with undamaged items.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat stored over RTE items in the walk-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, left over foods, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Observed the sneeze guards flipped up at the soup station and therefore not adequately protecting the food items.
  Foods shall remain covered at all times.
• 3-501.16(A)(1) - Corrected During Inspection Critical Observed the following hot holding at improper temperatures: chicken wings on hot buffet, 122F, 89-107F. Note: wings were reheated.
  Potentially hazadous foods (time/temperature control for safe food) shall be hot held at a temperature of 135f or above.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Observed the following cold holding at improper temperatures: macaroni salad on the salad bar buffet, 46F. Note: macaroni salad was discarded.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 3-501.17(A)(1) - Corrected During Inspection Critical (REPEAT): The prepared ready-to-eat (RTE) food items (shredded cheese, meatballs, chicken, noodle salad) in the refrigeration unit is not properly dated for disposition. Observed no dates marked on items.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 4-601.11(A) - Critical (REPEAT): The following equipment/utensils were observed soiled to sight and touch: 1. plates in storage with food debris on the surface2. panini grills with large amounts of debris accumulation on the food contact surfaces
  Equipment and utensils shall be clean to the sight and touch.

July 18, 2006 (Routine)

• 2-401.11A - Corrected During Inspection Critical Repeat 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.
• 3-304.15A - Observed gloves being rinsed.
  When gloves become soiled, remove gloves, wash hands and put on new gloves.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening. It was stated that cheese is held for 3-4 days.
  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.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch:1. single service platter with a purse stored in the platter2. food contact surface of the panini grill with accumulation of debris
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: tracks of sandwich and salad bar refrigerators and under the hot holding area
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Repeat Surfaces of the can opener blade was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the can opener blade at any time when contamination may have occurred or at least every 24 hours.
• 5-205.15B - The spray arm at the 3 compartment sink leaks and is 'repaired' with duct tape.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided in the women's restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-303.11A - Inadequate lighting was noted in the deli walk-in. Observed a burned out light bulb and a flickering bulb.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-303.11C - Inadequate lighting was noted in the kitchen. Observed a burned out light fixture.
  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.
• 6-305.11B - Suitable facilities are not provided for employees clothing and other possessions. Observed purses and a jacket intermingled on shelving with single service items and equipment.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
• 6-501.14A - Exhaust air ducts are not being cleaned. Observed dusty air vents in the kitchen with an accumulation of dust on surrounding ceiling tiles.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.18 - Handwashing facilities are unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 7-202.12C - Corrected During Inspection Critical Pesticides are not being applied with a certified applicator. Observed a can of Raid.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• 7-208.11B - Corrected During Inspection First Aid Supplies are being stored above single service platters.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.

January 18, 2006 (Routine)

• 2-401.11A - Critical 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.
• 2-401.11A - Critical Observed a food handler eating in areas (at a prep table adjacent to the food prep sink) where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
• 3-501.16A - Critical Repeat Fried Fish (125F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Repeat Chicken (47F) Crab Meat (46F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods (e.g. potato salad) in the walk-in refrigeration units 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods (e.g. sliced deli meats) in the refrigeration unit were 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.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Pinini Grill.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-602.11C - 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 slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener 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.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the handsink located near the food prep sink.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Repeat Inadequate lighting was noted under the hood systems (e.g. blown light bulbs).
  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.

July 15, 2005 (Routine)

• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was being stored over raw ground beef in the walk-in freezer.
  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.
• 3-501.16A - Critical Scrambled eggs (130F-137F) hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) foods (i.e. meatloaf, lasagna, seafood salad, etc) 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-202.16 - Corrected During Inspection Repeat Milk crate(s) found used for the following: Storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 5-202.12A - Repeat Water from the handwashing sinks within the restrooms were measured at (107F) a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.11B - The handwash station near the meat slicer is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 6-303.11C - Inadequate lighting was noted under the hood system.
  Replace blown light bulbs. 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.
• 7-202.12A - Corrected During Inspection Critical Quatanery ammonia concentration within the sanitizing basin at the 3-Vat Sink was too strong (400ppm).
  The quatanery ammonia 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. Quatanery ammonia concentration levels shall be maintained at 200ppm.

February 09, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical A dented can of tuna fish (4 lb. ) was obsesrved on can storage rack.
  REmove all dented cans from facility to avoid a possible food-borne illness from botulism.
• 3-302.11A1 - Corrected During Inspection Critical Improper storage of raw foods over deli and vegetables was observed in the walk-in refrigerators.
  All raw foods must be segregated by type and placed on lower shelving racks. Cooked foods are to be placed above , and vegetables on top shelf or in a separate location from potentially hazardous foods to prevent cvontamination.
• 3-304.11 - Corrected During Inspection Critical An employee was observed not changing gloves after tasks- from dish washing at 3 vat sink to handling fried foods with tongs.
  Employees must discard disposable gloves and change often when performing different tasks and/or handling hazardous foods to prevent contamination of food product/clean food-contact surfaces.
• 3-305.11A1 - Corrected During Inspection A covered employee drink was observed on prep table by a dough mixer unit.
  Store all employee drinks away from food equipment/food storage areas.
• 3-501.16B - Critical Sliced deli foods such as sliced roast beef and sliced cheese were measured at over 41F .
  MOve to another working unit or discard (discarded by the P.I.C.).
• 4-202.16 - The following non-food contact surfaces were observed soiled:1.interior top side of a Panasonic microwave oven2. wooden pallet in walk-in refrig. not "smooth and cleanable"3. interior base of the buffet table
  Clean all equipment and replace wooden pallets with proper storage racks within walk-in refrig/freezer deli units to elevate foods off floor and can be cleaned.
• 4-204.112B - Corrected During Inspection Internal unit thermometers were observed from three deli refrig. cases and a deli hot-hold case.
  Install thermometers for measuring unit temps. of equipment.
• 4-501.11A - Corrected During Inspection The buffet table is not reaching proper temps of 41F or below for foods held on top tray sections.
  Repair unit and move affected foods to other properly working refrig. units.
• 5-202.12A - Repeat Two deli handsinks observed not at 110F or above
  Repair handsinks in 24 hours so that they are at 110F or above to properly sanitize employees hands with soap and water during handwashing..
• 6-501.12A - Interior base of buffet table is soiled with food debris.
  Clean base of unit to maintain "smooth and cleanable" surfaces.

February 09, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical A dented can of tuna fish (4 lb. ) was obsesrved on can storage rack.
  REmove all dented cans from facility to avoid a possible food-borne illness from botulism.
• 3-302.11A1 - Corrected During Inspection Critical Improper storage of raw foods over deli and vegetables was observed in the walk-in refrigerators.
  All raw foods must be segregated by type and placed on lower shelving racks. Cooked foods are to be placed above , and vegetables on top shelf or in a separate location from potentially hazardous foods to prevent cvontamination.
• 3-304.11 - Corrected During Inspection Critical An employee was observed not changing gloves after tasks- from dish washing at 3 vat sink to handling fried foods with tongs.
  Employees must discard disposable gloves and change often when performing different tasks and/or handling hazardous foods to prevent contamination of food product/clean food-contact surfaces.
• 3-305.11A1 - Corrected During Inspection A covered employee drink was observed on prep table by a dough mixer unit.
  Store all employee drinks away from food equipment/food storage areas.
• 3-501.16B - Critical Sliced deli foods such as sliced roast beef and sliced cheese were measured at over 41F .
  MOve to another working unit or discard (discarded by the P.I.C.).
• 4-202.16 - The following non-food contact surfaces were observed soiled:1.interior top side of a Panasonic microwave oven2. wooden pallet in walk-in refrig. not "smooth and cleanable"3. interior base of the buffet table
  Clean all equipment and replace wooden pallets with proper storage racks within walk-in refrig/freezer deli units to elevate foods off floor and can be cleaned.
• 4-204.112B - Corrected During Inspection Internal unit thermometers were observed from three deli refrig. cases and a deli hot-hold case.
  Install thermometers for measuring unit temps. of equipment.
• 4-501.11A - Corrected During Inspection The buffet table is not reaching proper temps of 41F or below for foods held on top tray sections.
  Repair unit and move affected foods to other properly working refrig. units.
• 5-202.12A - Repeat Two deli handsinks observed not at 110F or above
  Repair handsinks in 24 hours so that they are at 110F or above to properly sanitize employees hands with soap and water during handwashing..
• 6-501.12A - Interior base of buffet table is soiled with food debris.
  Clean base of unit to maintain "smooth and cleanable" surfaces.

July 27, 2004 (Complaint)

June 16, 2004 (Routine)

• 5-205.15B - Observed the hot control knob for the 3 vat sink is leaking.
  Repair and maintain in good repair.
• 6-501.12A - Observed the following needs cleaning:1. looring behind the cookline.2. Fan grills in the walk-in.
  Clean all of the above.
• 6-303.11A - Observed burnt light in the walk in.
  Replace the burnt light
• 3-305.11A1 - Observed the side by side walk in shelving units are not located at 6 inches above the floor.
  Locate all shevling unts at 6 inches above the floor.
• 3-307.11 - Observed the food handler using cleaning rubber gloves when handling food.
  Use only dependable gloves and clean washable mittens. CORRECTED DURING INSPECTION.
• 4-501.110A - Observed the sliding door for hot holding foods is damaged.
  Repair the door and maintain in good repair.
• 5-202.12A - Obserbved all handsinks temperature are at 99 degrees Fahrenheit.
  Adjust the water temperature at 110 degrees Fahrenheit.
• 4-903.11C - Observed filter papers for coffee are exposed.
  Keep all coffe e filters in their original packages. CORRECTED DURING INSPECTION.
• 5-205.11B - Observed the handsink is being used other than handwashing.
  Do not arrange foods in the handsink.
• 4-501.116 - Observed the sanitizer spray bottle failed the strip test.
  Test the sanitizer as 200 ppm before using. CORRECTED DURING INSPECTION.
• 6-305.11B - Observed personal items stored improperly.
  Designed an area for all personal items. CORRECTED DURING INSPECTION.
• 4-601.11B - Observed the toaster has heavily carbon build up.
  Clean and remove all the carbon build up on the food contact surface.

April 09, 2003 (Follow-up)

April 02, 2003 (Routine)

• 4-301.11 - The far right deli meat display case is no maintaining foods at 41F or lower. The salad bar is not maintaining foods at 41F or lower.
  Provide necessary equipment capable of maintaining food items at 41F or lower in cold-holding. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-502.11C - Repeat The ambient air temperature gauge on the far right deli meat display case is not in good repair and not accurate.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-602.12B - The (cavity,) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity,) of the microwave oven at least every 24 hours.CORRECTED DURING INSPECTION
• 4-501.11A - The Win Holt Plastic Wrapping top cover was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the equipment, replace the unit.
• 5-203.14A - Critical Observed drain pipes extend below the rim of the floor sink, underneath the soda fountains and coffee machine, at the coffee station.
  Raise these pipes above the floor sink to create air gap.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, and other debris: storage cabinets under the stove in the cooking area.
  Maintain nonfood-contact surfaces of equipment clean. CORRECTED DURING THE INSPECTION.
• 4-602.11E - One of two can openers and it base are soiled.
  Clean this equipment more frequently to prevent contamination of foods. CORRECTED DURING INSPECTION.
• 4-602.13 - The nonfood contact surface of the fryer motor unit section 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. CORRECTED DURING INSPECTION.