September 15, 2009 (Routine)

• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: ICE SCOOP, CUTTING BOARD STORED ON THE SHELF, AND KNIFE STORED ON THE WALL MOUNTED MAGNETIC BOARD.
  Clean and sanitize these surfaces for food contact.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) POTATO SALAD AND SLICED MEATS in the refrigerator, the food should have been discarded 9 AND 13 DAYS ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. FOOD ITEMS WERE VOLUNTARILY DISCARDED DURING THE INSPECTION.
• 3270 - Methods are not being used to control pests. NUMEROUS SMALL FLYING INSECTS IN THE STORAGE ROOM AND NEAR THE PREP STATION.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. MANAGER NOTIFIED THEIR PEST CONTROL OPERATOR.
• 1570 - Corrected During Inspection THE AVANTI REACH IN REFRIGERATOR ON THE FRONT SERVICE COUNTER WAS NOT HOLDING PROPER TEMPERATURE.
  THERMOSTAT WAS ADJUSTED.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: GREASE COLLECTION BINS UNDER THE GRILLS, LOWER CUPBOARD SHELVES IN THE CUSTOMER SELF SERVICE AREA, TRAYS UNDER THE SLICER, TRAYS STORING CONTAINERS OF SUGAR IN THE DRY STORAGE ROOM, AND COUNTER TOP UNDER THE COOKING EQUIPMENT.
  Maintain nonfood-contact surfaces of equipment clean.

May 15, 2009 (Follow-up)

May 04, 2009 (Routine)

• 0470 - Critical Repeat Raw fruits and vegetables stored with ready-to-eat food (RTE).
  Prevent cross contamination by separating unwashed fruits and from RTE food.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. WALK IN FREEZER (ICE CREAM), WALK IN REFRIGERATOR (BOX OF APPLES), AND DRY STORAGE ROOM (lARGE BAG OF BREAD CRUMB)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Critical SAUSAGE LINKS IN THE HOT HOLDIGN UNIT hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical Repeat MILK AND YOGURT IN THE AVANTI UNIT AND SHREDDED CHEESE AND SALSA ON THE BUFFET cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. DO NOT OVERFILL CONTAINERS ON THE BUFFET LINE.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed BEANS AND MARINARA in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) ROAST BEEF in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 0850 - Critical BUFFET FOODS for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1060 - Repeat The nonfood contact surface of the FLIPPED OVER CRATES USED AS STORAGE SHELVES ARE not corrosion resistant, nonabsorbent, and/or smooth. DRY STORAGE, WALK IN UNITS.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. PURCHASE APPROVED SHELVING FOR YOUR NEEDS.
• 1750 - CONTAINER LABELED BBQ PORK CONTAINED SLICED MUSHROOMS.
  Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: TONGS AND KNIFE.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER- NOT USED SINCE LAST FRIDAY.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER UNDER GRILL AND CHARGRILL AND SHEET TRAY STORAGE UNIT.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT, UNDER SHELVES IN THE DRY STORAGE ROOMS AND WALK IN UNITS, AND IN DISHWASHER AREA 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 should be established and followed to maintain the facility in a clean and sanitary manner.

January 21, 2009 (Follow-up)

• 0480 - Unlabeled food containers. SHAKERS IN THE CUSTOMER SELF SERVICE AREA.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1060 - Repeat The nonfood contact surface of the FLIPPED OVER CRATES USED AS STORAGE SHELVES not corrosion resistant, nonabsorbent, and/or smooth.
  ADDITIONAL STORAGE RACKS ARE ON ORDER.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: FRYING PANS, SHEET TRAYS, AND CUP ON THE STORAGE SHELVE.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SHEET RAY STORAGE SHELF, BOTTOM SURFACE OF HOT HOLDING UNITS, AND LOWER CUPBOARD SHELVES IN THE CUSTOMER SELF SERVICE AREA.
  Maintain nonfood-contact surfaces of equipment clean.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all HAND SINKS IN THE KITCHEN.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

December 22, 2008 (Routine)

• 0240 - Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Unwrapped or uncovered food in the WALK IN REFRIGERATOR.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE).
  Prevent cross contamination by separating unwashed fruits and from RTE food.
• 0470 - Critical Repeat SHELLED EGGS STORED OVER RTE'S in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical MOLDY CUCUMBERS AND WILTED GREEN AND RED PEPPERS IN THE WALK IN REFRIGERATOR.
  Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use. NO SANITIZING BUCKETS IN PLACE.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0660 - Condiments are not stored or dispensed in a manner to prevent contamination. TOPPINGS SUCH AS BROWN SUGAR, RAISINS, AND SYRUPS FOR THE OATMEAL AND WAFFLES.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 0770 - Corrected During Inspection FROZEN COMMERCIAL PREPARED AND WRAPPED CHICKEN PATTIE SANDWICH HAS SIGNS OF THAWING AND REFREEZING.
  Ensure frozen food is maintained frozen. SANDWICH WAS DISCARDED.
• 0820 A 2 - Critical SHREDDED CHEESE, SALSA, AND CREAM CHEESE, cold holding at improper temperatures AT THE SELF SERVICE BUFFET.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. DISCUSSED KEEPING THE ITEMS ON ICE DURING DISPLAY AND USING TIME AS A PUBLIC HEALTH MEASURE. BUFFET IS OPENED FROM 6:30 TO 9:30 AM.
• 0830 - Critical The ready-to-eat (RTE) commercially processed HAM in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0830 - Critical The REWRAPPED ready-to-eat commercially processed FOODS in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
• 0830 - Critical The prepared ready-to-eat (RTE) LEFTOVERS PREPARED ON SATURDAY in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1060 - The nonfood contact surface of the FLIPPED OVER CRATES USED AS STORAGE SHELVES AND THE CARDBOARD LINING A SHELF IN THE DRY STORAGE ROOM ARE not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1580 - The PORTABLE WHITE cutting board IS 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.
• 1600 - The FOOD PREP AND THREE COMPARTMENT SINKS ARE SOILED.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: KNIVES HANGING ON THE WALL MOUNTED MAGNETIC BAR.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: SLICER, CAN OPENER, AND CUP SAUCERS ON THE STORAGE SHELVE.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD FILTERS, FOOD STORAGE TRAYS, SHEET TRAY STORAGE UNIT, CARTS, COUNTER UNDER GRILLS, INSIDE SURFACE OF THE ICE MACHINE AND REACH IN COLD HOLDING UNITS, AND LOWER STORAGE SHELVES.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the MOP SINK AND FLOOR DRAINS UNDER FOOD SINKS has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - BOXED AND UNBOXED TABLEWARE were observed stored unprotected ON THE FLOOR AND ON SHELVES THROUGHOUT THE FACILITY.
  Store ALL TABLEWARE PRTOTECTED FROM CONTAMINATION.
• 2000 - Repeat ICE BUCKETS, PANS, BOWLS, AND FOOD CONTAINERS were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2310 - Critical TWO OF THE THREE handwashing facility located at the KITCHEN ARE blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
• 3030 - No disposable towels were provided at the hand washing lavatory 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 to drying their hands on their clothing or other unclean materials
• 3180 - FLOORS IN THE WALK IN UNTIS AND THROUGHOUT THE KITCHEN AND STORAGE ROOMS 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 should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mop 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.
• 3270 - Harborage conditions exist. KITCHEN AND BANQUET STORAGE ROOMS ARE NOT ORGANIZED AND NUMEROUS BOXES EMPTIED AND FILLED WITH SUPPLIES ARE LOCATED EVERYWHERE THROUGHOUT THE FOOD STORAGE AREAS.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. ORGANIZE AND PROPERLY STORE ALL SUPPLIES. NUMEROUS TABLES AND CHAIRS ARE CURRENTLY STORED IN THE HALLWAY BLOCKING THE MEANS FOR EGRESS.
• 3340 - Critical Containers of STAINLESS STEEL CLEANER are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3490 - PERSONAL CARE ITEMS SUCH AS PURSES AND HAND LOTIONS stored in such a way that they could contaminate EQUIPMENT, FOOD ITEMS, AND FOOD PREP SURFACES.
  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.

September 19, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0810 - Corrected During Inspection LARGE LEXAN PANS OF RICE AND ROAST BEEF TIGHTLY COVERED IN THE WALK IN REFRIGERATOR. MANAGER WAS UNCERTAIN WHEN THEY WERE PLACED INTO THE UNIT.
  Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. FIVE POUNDS OF ROAST BEEF AND TWO POUNDS OF RICE WERE DISCARDED.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the CONTINENTAL 6 DRAWER UNIT is not accurate. Device was reading 50 degrees when actual temperature was 39 degrees.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 2000 - ICE BUCKET, LARGE BOWLS, AND LARGE PANS were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2920 - EMPLOYEE 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.

August 15, 2008 (Routine)