September 22, 2009 (Routine)

• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were measured at improper temperatures: fried chicken, corn beef (on the stove)
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above. Reheated to 165F.
• 3-501.16(A)(2) - Corrected During Inspection Critical The following food item(s) were measured at improper temperatures: goat cheese w/olives (at the olive bar), watermelon, chicken salad, and turkey (at the sandwich unit and also at the back kitchen at prep table).
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. Foods that have been out of temperature for less than 2hours were placed back in the Walkin cooler.
• 4-903.12(A)(1)-(8) - Corrected During Inspection Clean equipment/utensils were found stored next to a plunger at the back kitchen (near the 3-vat sink).
  Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gasket at salad display case.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Hose, unused soiled single service items, unused meat slicer, etc. are stored at the storage area near the bakery door.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.

May 18, 2009 (Routine)

• 3-202.15 - Corrected During Inspection Critical Observed dented cans stored for use.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-501.16A1 - Corrected During Inspection Critical Repeat Observed PHFs hot holding at improper temperature: rice 96F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Observed roasted chicken cold holding at 46F inisde a prep cooler.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the meat display cooler.
  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.
• 4-601.11A - Critical 1. Observed utensils in need of cleaning.2. Observed interior of SHARP microwave in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 7-201.11A - Corrected During Inspection Critical Observed chemical bottle stored next to single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 7-209.11 - Corrected During Inspection Observed personal belongings stored along with food utensils.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

January 12, 2009 (Routine)

• 4-501.11B - Repeat Gasket on the hot box is in disrepair.
  Repair or replace the gasket in accordance with the manufacturer's specifications.
• 6-501.11 - Kitchen handsink is leaking and is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Floor around leaking handsink is wet and 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.

October 03, 2008 (Routine)

• 3-501.16A1 - Corrected During Inspection Critical Pizza @ 130F (reheated) and potatoes @ 117F (discarded)
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-501.11B - Several slide ends missing on sliding doors on hot holding line. Gasket on the warmer is in disrepair.
  Repair or replace the slides and the gasket in accordance with the manufacturer's specifications.
• 4-602.13 - The nonfood contact surface of the roll cart 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.
• 6-501.11 - Front line handsink is slow to drain.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Repeat Fruit flies in storage area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

June 30, 2008 (Follow-up)

June 26, 2008 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Repeat Cold meats and sandwiches in sandwich refrigeration unit and the walk-in refrigerator including pannini sandwiches were being held at improper temperature @ 50F, turkey @ 50F, roast beef @ 49F, eggs @ 50F, chicken @ 50F. (discarded)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Critical Sandwich prep unit and walk-in refrigeration unit not holding foods @ 41F or below and was observed in a state of disrepair and damaged.
  Repair the sandwich prep unit and the walk-in refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 6-501.11 - One motor of condenser was inoperable causing walk-in refrigeration to be cold holding foods at insufficient temperatures.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111D - Harborage conditions exist. Fruit flies in the dry storage area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Walk-in fan covers were 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.

March 25, 2008 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Repeat pannini sandwiches @ 44F. Discard after 12:30pm. All lunch meat top & bottom of the sandwich prep unit not at proper temperature including turkey @ 47F, ham @ 47F. (discarded)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-602.13 - The nonfood contact surface of the door of the walk-in refrigerator 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.
• 5-103.11B1 - Critical The water heater/boiler serving the food service establishment is no longer operable.
  Close the establishment for an imminent health hazard. (See section 8-404.11)
• 6-303.11C - Inadequate light was noted in the hood.
  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.
• 6-501.110A - Corrected During Inspection Employees are not using the dressing rooms or lockers provided. Jacket hung next to canned foods.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

March 25, 2008 (Follow-up)

November 09, 2007 (Routine)

• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A2 - Corrected During Inspection Critical Pannini sandwiches @ 45F, turkey @ 44F, ham @ 44F, bow tie pasta @ 47F, chunk meat @ 47F, crab meat @ 47F. (discarded)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-301.14 - Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system. Pannini grill not under hood.
  Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
• 4-501.11A - Interior of pannini sandwich refrigeration unit and flip top lid of sandwich prep unit was observed in a state of disrepair and damaged. Microwave oven interior is cracked and damaged. Water is leaking inside the salad bar refrigeration unit. Cold holding buffet unit not holding foods at proper cold hold temperatures.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: food prep table dirty due to soiled broom placed on top of table..
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the pannini grill, filters above both Hobart ovens and interior of Hobart oven 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.
• 6-501.11 - Handsink on line is slow to drain and is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Doors on both walk-in refrigeration units were 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.

July 30, 2007 (Routine)

• 3-501.16A2 - Critical Numerous foods not held @ 41F or below and products discarded including chicken @ 82F, panani sandwiches @ 50F, premade sandwiches @ 56F, ham & cheese salad @ 50F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Critical Numerous refrigeration cases including 2 long deli cases, panani case, salad bar and walk-in refrigeration unit was observed in a state of disrepair and damaged.
  Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 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: dry storage shelving.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - The nonfood contact surface of the sheet trays inside warmers and walk-in door had accumulations of grime and debris. Filters in the hood system extremely greasy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive condensation.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
• 6-501.111D - Harborage conditions exist. Flies in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. Unused equipment extremely dirty in the kitchen.
  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
• 6-501.12A - Area above and behind panani grill 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.

April 24, 2007 (Routine)

• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12A - In-use utensils improperly stored between use.
  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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 3-501.16A1 - Critical Chicken hot holding at 115F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-402.12A - There is a floor mounted milk crate that is not elevated off the floor or sealed to the floor.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2.Install casters 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor
• 4-501.11B - The door handles are missing on salad bar cabinets
  Repair or replace the handles in accordance with the manufacturer's specifications.
• 7-102.11 - Critical Repeat Working containers of cleaners 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.

January 16, 2007 (Routine)

• 3-101.11 - Critical Dented cans.
  Ensure food is safe, unadulterated, and honestly presented.
• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-901.11A - Repeat Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11A2 - Repeat Coffee filters were found where they were exposed to splash, dust, or other contamination in storage.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 7-102.11 - Critical Repeat Working containers of 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.

August 29, 2006 (Routine)

• 4-602.13 - Repeat The nonfood contact surface of the fan over olive display and table shelf under oven 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.
• 4-903.11A2 - Repeat Single service items were found where they were exposed to splash, dust, or other contamination in storage.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-202.11A - Repeat The light bulbs in the sliced meat display were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 7-102.11 - Critical Repeat Working containers of cleaners 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.

May 16, 2006 (Routine)

• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: bottom of reach in freezer.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the walk in shelves,equipment,salad bar doors, and oven tables 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.
• 4-901.11A - Food pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 4-903.11A1 - Single service were found stored on floor and unprotected.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11B1 - The handwashing station at the serving line is being used for purposes other than washing hands.
  The handwashing facility identified above is to be used for washing hands only.
• 6-202.11A - Repeat The light bulbs in the display case were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-303.11C - Inadequate light was noted under the hoods.
  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.
• 6-501.110A - Repeat Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 7-102.11 - Critical Repeat Working containers of cleaners 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.

February 09, 2006 (Routine)

• 3-501.16A1 - Critical Repeat Chicken hot holding at 130F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-402.12A - There are floor mounted milk crates that are not elevated off the floor or sealed to the floor.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2.Install casters 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor
• 4-501.11B - Door handles missing on cooler cabinets.
  Repair or replace the door handles in accordance with the manufacturer's specifications.
• 4-602.13 - Repeat The nonfood contact surface of the fan over salad, door tracks on serving line, walk in shelves and bottom of cabinets 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.
• 4-903.11A2 - Food trays were found where they were exposed to splash, dust, or other contamination in storage.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.15A - Corrected During Inspection Critical No cold water at front handsink.
  All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
• 6-202.11A - Repeat The light bulbs in the display cases were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.12A - Floors under equipment and in walk in were 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.
• 7-102.11 - Critical Repeat Working containers of cleaners 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.

October 03, 2005 (Routine)

• 3-501.16A1 - Critical Chicken and pork in hot holding units range in temperature from 116F-130F.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-501.11A - Doors missing on hot holding display cases.
  Replce the doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - The nonfood contact surface of the salad bar fan and cooler door tracks 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.
• 6-202.11A - The light bulbs in the display cases were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 7-102.11 - Critical Repeat Working containers of cleaners 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.

June 23, 2005 (Routine)

• 3-302.12 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 6-303.11C - Inadequate light was noted under the hood.
  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.
• 7-102.11 - Critical Working containers of cleaners 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.

March 11, 2005 (Routine)

• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.17A - Critical The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 4-402.12A - There is a floor mounted milk crate that is not elevated off the floor or sealed to the floor.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2.Install casters 3. Elevate the equipment to a minimum of 6" off the floor 4. Seal the equipment to the floor
• 4-903.11A2 - Coffee filters were found where they were exposed to splash, dust, or other contamination in storage.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-501.110A - Repeat Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.12A - One walk in floor 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.

December 03, 2004 (Routine)

• 3-501.16A1 - Critical Repeat All chickens and ribs in hot holding station not at 140F. Boards are blocking the steam table heat..
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. Cease using boards at steam table. Recommend dome lids or less quantities of food in hotel pans without boards.
• 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the spray hose is less than 1 inch.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
• 6-501.110A - Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 4-501.11A - Repeat Steam table was observed in a state of disrepair and damaged. Door handle on the upright food warmer is in disrepair. Gasket in disrepair on the upright reach-in 2 door freezer.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 6-501.11 - Repeat Dry storage shelving is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 26, 2004 (Routine)

• 6-301.11 - No soap at handsink at service line.
  
• 4-301.14 - Repeat Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system. Pannini grill not under hood system.
  Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment. Pannini grill must be moved within 24 hours.
• 7-102.11 - Critical Working container of sanitizer is 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.
• 6-501.12A - Ceiling panels above panini grill were 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.
• 6-501.11 - Repeat Shelving in dry storage in need of being painted. Shelving in the walk-in rusted.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 20, 2004 (Routine)

• 4-301.14 - Repeat Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system.
  Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
• 3-501.16A1 - Critical Repeat Numerous food products in food warmer not being held at proper temperature and chicken on hot holding line not hot enough due to unit being turned down too low.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. All food products out of temperature have been discarded.
• 4-501.11A - Repeat Hot holding unit was observed in a state of disrepair and damaged. Shelving in dry storage in need of repainting. Oven door is in disrepair.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - Repeat The nonfood contact surface of the area under sandwich prep unit 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.
• 3-501.13A - Repeat Improper methods used to thaw seafood.
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 6-301.12 - No disposable towels were provided at the hand washing facility 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 drying their hands on their clothing or other unclean materials.
• 6-501.111D - Repeat Harborage conditions exist. Fruit flies in the kitchen.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 10, 2004 (Routine)

• 5-202.12A2 - Water from the handwashing sink at 144F-153F was measured at a temperature more than 110F.
  Make the necessary adjustments to valves and lines serving the handsink to provide water of 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3-501.16A1 - Critical Repeat Fried chicken @ 123F-125F, potatoes @ 125F
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. Suggest dome lids be placed over large pieces of chicken to hold din heat.
• 4-501.11A - One food warmer and deli prep refrigeration unit were observed in a state of disrepair and not holding potentially hazardous foods at 41F or below. Shelving surface in dry storage in need of painting.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-501.11B - Pannini refrigeration unit sliding glass door missing.
  Repair or replace the @component@ in accordance with the manufacturer's specifications.
• 6-501.111D - Repeat Harborage conditions exist. Fruit flies in deli area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 4-301.14 - Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system over pannani area.
  Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
• 3-602.12A - Critical Repeat Consumer warnings were not provided for Ace sushi products (corrected).
  If required by law, consumer warning shall be provided.
• 3-501.16A2 - Critical Deli meats @ 45F-50F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 6-501.11 - Curtains on walk-in refrigeration are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-501.13A - Improper methods used to thaw seafood .
  Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
• 6-501.12A - Light fixture inside the hood was dirty on the inside of the fixture.
  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.
• 4-903.11A3 - Food containers were found not stored 6 inches above the floor in the kitchen. (corrected)
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 4-602.13 - Repeat The nonfood contact surface of the sheet trays and bottom inside of the deli refrigeration unit and shelving in dry storage 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.
• 5-205.15B1 - Plumbing connections under the deli handsink piping is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3-307.11 - Rotisserie chickens in cold deli case stacked excessively high. (corrected)
  Protect food from miscellaneous sources of contamination.

November 07, 2003 (Routine)

• 4-501.11A - Critical The Hobart freezer, 2) the doors on the steam table are missing 3) and door in the sandwich unit is missing 4) and the thermometer on the service deli walk-in refrigerator were 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 per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 7-201.11A - Critical Containers of sanitizer and bug spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-903.11A2 - Single service items were found where they were exposed to splash, dust, or other contamination in the rear storage.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 6-501.12A - Repeat The floor in the dry storage under the shelf 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.
• 3-602.12A - Critical Consumer warnings were not provided for Ace sushi products.
  If required by law, consumer warning shall be provided.
• 4-201.11 - The foil is lining the rotisserie oven not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 6-501.111D - Harborage conditions exist. Numerous flies and fruit flies in the prep area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 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: storage shelves.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-305.11A - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Employee's jacket is placed single service items.
  Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.

August 01, 2003 (Routine)

• 4-201.11 - Foil lining counter and rotisserie oven is not designed and constructed to be durable.
  Remove foil from the equipment. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 6-501.111D - Harborage conditions exist. Flies in deli area.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 7-202.12B - Critical The Yellow Jacket insecticide is being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
  The insecticide is for outdoor use and must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.
• 6-301.12 - No paper towels at one handsink.
  
• 3-501.16A1 - Critical Noodles and sausage @ 98F in food warmer that is not working.
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-601.11B - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cutting boards.
  Clean and sanitize food-contact surface of equipment and pans.
• 6-303.11C - Inadequate light was noted in the hood system.
  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.
• 6-501.11 - Shelving in dry storage is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-501.11A - Hot sealer, sliding doors on steam table and food warmer was observed in a state of disrepair and damaged. Sandwich prep refrigeration unit is not holding potentially hazardous foods at 41F or below.
  Repair equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 3-602.12A - Critical Consumer warnings were not provided for Ace sushi products.
  If required by law, consumer warning shall be provided.
• 4-602.13 - The nonfood contact surface of the bakery trays used in food warmer had accumulations of grime and debris. Slides on deli unit excessively dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 17, 2003 (Routine)

• 6-501.12A - Handsink at service line 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
• 4-501.11A - Repeat Slides on sliding refrig. unit, gasket reach-in, mid compartment of 3 compartment sink were observed in a state of disrepair and damaged. CO2 tanks unchained.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prio
• 3-501.16A1 - Critical Potatoes on steam table @ 104F and potatoes in hot box @ 124F..
  Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.
• 4-204.112B - There were no temperature measuring device located in the hot holding chicken unit and pannani refrig. unit.
  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.
• 4-602.13 - The nonfood contact surface of the pannani grill tops and slides on sandwich prep and pannani units 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.
• 3-501.17A - Critical The prepared, refrigerated RTE lunch meat held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 6-501.110A - Repeat Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.11 - Spray hose attachment at 3 compartment sink is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 4-101.11D - The food contact surface of the shelving is not finished to have a smooth, easily cleanable surface. (Lining shelving with foil)
  Repair or replace the shelving so that it is finished to have a smooth, easily cleanable surface.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

January 09, 2003 (Routine)

• 6-501.12A - Knee peddle attachment of line handsink dirty. Black algae build-up on walls at both 3 compartment sinks. Shelving in rear dirty.
  
• 4-501.11A - Glass slide in disrepair front line. One slide missing. Gasket in disrepair in reach-in freezer. Top of sandwich pdrep unit not holding lunch meat at 41F or below.
  
• 4-602.13 - Inside food warmers dirty. Slides on lunch meat drefrig. unit dirty.
  
• 4-203.12B - No thermometer in pannani refrig. unit.
  
• 6-501.111B - Fruit flies present in kitchen and deli areas.
  
• 3-302.11A1 - Turkeys placedabove other products in walk-in.
  Corrected.
• 6-303.11C - 2 lights out in hood system.
  
• 6-501.110A - Jacket mixed with canned goods.
  
• 3-501.16A2 - Critical Lunch meat at 44F.
  Removed from top of sandwich prep unit.