June 25, 2009 (Routine)

December 10, 2008 (Routine)

June 09, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. DISCUSSED PROPER PROCEDURE WITH PIC.
• 1890 - Corrected During Inspection Critical Repeat The employees were washing and rinsing equipment, utensils, silverware, etc. and not sanitizing them.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. DISCUSSED PROPER WASHING, RINSING AND SANITIZING PROCEDURE WITH PIC.
• 0790 - Improper methods used to thaw ground beef.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

December 13, 2007 (Routine)

• 0540 - Corrected During Inspection Critical Food in contact with soiled equipment or utensils. (cheese stored in cardboard boxes)
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: pans, silverware, cups, etc..
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

June 07, 2007 (Routine)

December 06, 2006 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash wash their hands and change single use gloves when changing from one work duty to another.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED PROPER PROCEDURE WITH PIC.
• 1550 - The hand wash sink is not properly sealed to the adjoining wall.
  Seal the sink to adjoining wall since it is exposed to spillage or seepage.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3380 - Corrected During Inspection Critical Sanitizing solution in wiping cloth bucket was<10 ppm.
  Store wiping cloths in a sanitizing solution of 50-100 ppm.

June 29, 2006 (Follow-up)

June 05, 2006 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - The door gaskets of several refrigerators are damaged.
  Repair or replace the refrigerator door gaskets in accordance with the manufacturer's specifications.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3380 - Corrected During Inspection Critical Sanitizing solution in wiping cloth bucket was in excess of 200 ppm.
  Wiping cloths should be stored in a sanitizing solution of 50-100 ppm.

November 29, 2005 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. (bag of onions)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

June 07, 2005 (Routine)

December 08, 2004 (Routine)

June 07, 2004 (Routine)

• 0130 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean. DISCUSSED PROPER PROCEDURE WITH PIC.
• 0140 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. DISCUSSED PROPER PROCEDURE WITH PIC.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED PROPER PROCEDURE WITH PIC.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Subs)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. DISCUSSED PROPER PROCEDURE WITH PIC.
• 1580 - The cutting boards along the sandwich bar make up unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The ice dispenser was observed in need of cleaning.
  Clean and sanitize these surfaces for food contact. CORRECTED DURING INSPECTION.
• 1800 - The white chest freezer was observed in need of defrosting.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1880 - Critical There is no sanitizing taking place in facility.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. DEMONSTRATED PROPER PROCEDURE FOR SANITIZING AT THREE COMPARTMENT SINK.
• 3180 - Several stained ceiling tiles observed throughout facility.
  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.
• 3380 - Critical Improper sanitizing solutions in wiping cloth bucket (< 10 ppm) and in three compartment sink (<10 ppm).
  Wiping cloths should be kept clean and stored in a sanitizing solution of 50-100 ppm. The sanitizing solution in the three compartment sink should be 50-100 ppm. CORRECTED DURING INSPECTION.

December 17, 2003 (Other)

December 04, 2003 (Pre-Opening)