October 06, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Deli meats, cheeses and other potentially hazardous foods observed cold holding at improper temperatures. PIC could not verifiy how long the foods had been out of temperature.
  Discard PHF's that are out of temperature. Relocate all other foods to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1730 - Prep-make unit is not holding temperture of 41 or less.
  Discard, replace or repair the prep unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

September 18, 2008 (Routine)

November 29, 2007 (Follow-up)

October 22, 2007 (Follow-up)

• 0060 - Corrected During Inspection Critical The person in charge failed to state the correct cold and hot holding temperatures for potentially hazardous foods. Person in charge failed to explain the correct cooling procedures for potentially hazardous foods as it relates to the facilities operations.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1580 - Repeat The cutting board(s) along the food preparation area 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.
• 2790 - Repeat Ceiling in the walk-in cooler was observed to be in disrepair.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

August 13, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Uncovered raw beef was observed uncovered, stored next to uncovered containers of ready to eat turkey. Member of the staff was observed handling a sandwich with bare hands.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Bare hand contact with RTE should be avoided by using deli-tissues, tongs, or handling RTE food with single-use gloves.
• 0820 - Corrected During Inspection Critical Sliced Tomato, and dressing cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Food items were discarded during the inspection.
• 0960 2 - The food contact surface of the containers observed in the food preparation area is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain an ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1560 - There is a floor mounted Pepsi cooler and stove that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  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 inches off the floor 4. Seal the equipment to the floor
• 1580 - The cutting board(s) along the food preparation area 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.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2790 - Ceiling in the walk-in cooler was observed to be in disrepair.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3180 - Ceilings, walls behind the food preparation tables and shelves throughout the facility 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.

October 17, 2006 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Boxes of potatoes chips on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - 1 dr. pepsi cooler was observed in a state of disrepair and damaged. Damaged handsink next to soda machine.
  Repair the 1 dr. pepsi cooler and the handsink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the pepsi cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2000 - Repeat Single service items observed unprotected from contamination. Disposable cups unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2190 - Water from the handwashing sink next to soda machine was measured at 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.
• 2810 - Ceiling in walk-in cooler is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable. Correct within 30 days.
• 2810 - Wall or wall covering next to mop sink is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. Correct within 30 days.

October 25, 2005 (Follow-up)

• 0220 - Corrected During Inspection Critical The employee is eating food in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employees who are eating foods must have a designated break area away from food preparation/handling areas to prevent cross contamination.
• 1150 - Repeat The nonfood contact surface of the shelving above 3 compartment sink is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3240 - Repeat Handwashing facility next to soda machine is not in good repair.
  Keep handwashing facilities in good repair.

September 29, 2005 (Routine)

• 0480 - Unlabeled food containers.
  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.
• 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. Correct immediately.
• 0620 - Food stored in mechanical rooms.
  Cease food storage in mechanical rooms. Correct immediately.
• 1150 - The nonfood contact surface of shelving about the 3 compartment sink is not designed or constructed to be easily cleanable. Observed eeling paint in dry storage shelves
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Repaint dry storage shelves so they can be easily cleanable. Correct within 10 days.
• 1580 - The cutting board(s) along the food prep table 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. Correct within 5 days.
• 1780 - Critical Observed build-up inside soda nozzles.
  Clean soda nozzles as often as needed. Correct immediately.
• 1800 - The nonfood contact surface of the oven, under microwave 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. Correct immediately.
• 1960 - 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.
• 2000 - Single service articles were found stored on the floor.
  Store single service articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 - Critical Using the automated handwashing station in a manner that was not approved by the manufacturer.
  Discontinue to use the automated handwash station for dumping . This station must be used in accordance with the manufacturers operating procedures.
• 2890 - Light bulb in mechanical room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct within 5 days.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler
  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.
• 3080 - Less than 50 foot candles of light was noted in the food prep. area.
  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. Correct within 5 days.
• 3180 - Walls, floors, ceiling and shelving 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. Correct within 10 days
• 3240 - Handwashing facility is not in good repair next to soda machine.
  Keep handwashing facilities in good repair. Correct within 10 days.
• 3490 - Corrected During Inspection Body lotion stored in such a way that they could contaminate food in a food prep. table.
  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.

March 24, 2005 (Follow-up)

January 27, 2005 (Routine)

• 1060 - Repeat The nonfood contact surface of the side drink dispencer, all bare wood shelving in kitchen area is 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. correct in 30 days.
• 1550 - The dry storage shelf and prep table is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning. Correct in 30 days.
• 1560 - There is a floor mounted shelf in dry storage and on counter top wooden blocks that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  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 inches off the floor 4. Seal the equipment to the floor. Correct in 30 days.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: food prep counter. No sanitizing solution.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 3080 - Less than 10 foot candles of light was noted in the dry storage and light must be shielded.
  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.
• 3180 - Vent near freezer, drying rake, and freezer door gaskets 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. Correct in 14 days.

October 28, 2004 (Routine)

• 2810 - Ceiling in single service storage behind walk-in and in walk-in is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable. Correct in 60 days.
• 2810 - Floor or floor covering in storage area behind walk-in (bare concrete) and in walk-in is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable. Correct in 60 days.
• 2810 - Wall or wall covering in various location in facility is bare paneling and is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. Correct in 60 days.
• 1060 - The nonfood contact surface of the wooden blocks being used to hold up counter in kitchen area is not corrosion resistant, nonabsorbent, and/or smooth. Also shelving (paneling) above freezers is not sealed, therefore it is absorbent and not smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Correct in 30 days.
• 2790 - Repeat The indoor wall material located at walk-in and walls throughout facility are in need of sealing and does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Correct in 60 days.
• 2790 - Repeat The indoor floor material located at walk-in and dry storage area behind walk-in does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct in 60 days.
• 2790 - Repeat The indoor ceiling material located at walk-in and dry storage area behind walk-in does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent Correct in 60 days.
• 2830 - Floor and wall juncture in employee restroom and walk-in is not sealed. No base tile or any sealing at floor to wall area in above locations
  Seal floor and wall juncture in rooms where water flush cleaning methods are used. Correct in 30 days.
• 1100 - The food contact surface of the counters at prep areas, and all bare wood in walk-in is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the bare wood in walk-in and counters at prep areas to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. Correct in 60 days.
• 2890 - Light bulb in kitchen area is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 14 days.
• 0480 - Unlabeled food containers. No label on flour containers or on working containers of sauces.
  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. Correct in 7 days.
• 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect facility items from contamination. Employee drinks observed stored on shelving with facility items.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination Correct immediately.
• 3170 - Ceiling in storage area behind walk-in has wood slats holding it up, walls in same area need to be finished out, several lights in kitchen area are not working or no bulb there, and exposed insulation in water heater room is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct in 60 days.
• 3180 - Shelving, walls, floors and ceiling and all of walk-in is 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. Correct in 30 days.
• 1560 - There is a floor mounted 1 door clear Sycamore Deli refrigerator, stove and counter that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  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 inches off the floor 4. Seal the equipment to the floor. Correct in 60 days.
• 3240 - Handwashing facilities are unclean and not maintained. Hot water knob on employee restroom handsink is broken
  Keep handwashing facilities clean and maintained to encourage proper handwashing. Correct immediately.
• 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. Correct in 14 days.
• 2000 - Repeat Single service items observed unprotected from contamination. Single service items observed stored on floor in room behind walk-in. Also no cup dispensers are being used for customer self service of cups.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Correct in 7 days.
• 0550 - In-use utensils improperly stored between use. Pitchers being used to dispense flour were observed with handles in flour.
  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 within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. Correct immediately.
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink was observed stored on shelving with facility foods.
  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. Corrected during inspection.
• 0830 - Critical The prepared ready-to-eat (RTE) ham, salami, roast beef and cheese in the refrigeration units is not properly dated for disposition. Some RTE PHF's were being labeled, however several were observed unlabeled.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Corrected during inspection.

October 14, 2003 (Routine)

• 2190 - Water from the handwashing sink at in the rear beverage service area and in the employee rest-room was measured at 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. Correct in 7 days
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Boxes of food were stored on the floor in front of the walk-in refrigeration unit.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.Correct in 24 hours.
• 2000 - Single service items observed stored on the floor in the storage area behind the beverage station.
  Place all cases of single service items on shelves with smooth, nonadsorbent, easily cleanable surface. The bottom shelf must have at least 6 inches of clearance to the floor. Correct in 24 hours
• 2920 - Toilet room door is not provided with a self-closing door. The front kitchen door is not self closing.
  Provide a self-closer for the toilet room door and the kitchen 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. Correct in 7 days
• 0220 - 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. Correct immediately
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. Correct in 24 hours
• 2790 - The indoor ceiling material located at the walk-in refrigerator does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent Correct in 60 days
• 2790 - The indoor floor material located at the prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent Correct in 60 days
• 2790 - The indoor wall material located at various locations in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent Correct in 60 days
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain an appropriate sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct in 7 days
• 2310 - Critical The handwashing facility located at the prep area, adjacent to the pizza oven is partially 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 table preventing its use. Correct in 7 days
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the Walk-in refrigerator is missing.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. Correct in 7 days
• 1560 - Repeat There are a floor mounted freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  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 inches off the floor 4. Seal the equipment to the floor Correct in 30 days
• 1800 - The nonfood contact surface of the fan shields in 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. Clean in 48 hours
• 2880 - Stud, with exposed fiberglass insulation exposed in Walk-in refrigerator.
  Enclose studs may not be exposed in areas subject to moisture. The exposed insulation could allow contamination of food stored in the walk-in refrigerator. Repair exposed insulation today.