September 01, 2009 (Routine)

• 0170 - A food employee was observed cleaning their hands in a food preparation sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0450 - 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.
• 0450 - Critical Food employee failed to wash his or her hands properly (no soap).
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 1570 - Walk-in at 46F. Repair or adjust immediately!
  Repair the walk-in 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 walk-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

June 17, 2008 (Routine)

• 1570 - Prep Fridge was observed to be at a temperature of 43F. Should be a maximum of 41F.
  Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Repeat Floor in the kitchen 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.

September 19, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Keep raw animal products and eggs on lower shelves of walk-in, keep veggies on upper shelves
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  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.
• 3180 - Floor/baseboard/wall next to fryer 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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

February 09, 2007 (Routine)

February 27, 2006 (Routine)

February 27, 2006 (Routine)

July 11, 2005 (Routine)

• 0820 - Critical Food in deli fridge/display cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1570 - Unused or non-functioning equipment not removed from the premises (computer printer).
  Remove any unused or non-functioning equipment from the premises.
• 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.

April 14, 2004 (Follow-up)

April 14, 2004 (Follow-up)

April 14, 2004 (Follow-up)

March 26, 2004 (Routine)

• 2890 - Light bulb in the rear walk in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3330 - Critical Working containers of various spray cleaners are not properly labeled.
  CORRECTED DURING INSPECTION.
• 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: chest freezers (2).
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 1060 - The nonfood contact surface of the wooden storage shelf in the dry storage room and the wooden backer to the wine corker 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.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<125F>. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 2350 ii - Plumbing connections under the booster heater are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 0830 - Critical The prepared ready-to-eat (RTE) desserts in the refrigeration unit is not properly dated for disposition.
  CORRECTED DURING INSPECTION.
• 0820 - Critical Breading that has previously been used for fish/meats is cold holding at improper temperatures.
  CORRECTED DURING INSPECTION.
• 0440 - Critical Inadequate record keeping system of shellfish tags.
  CORRECTED DURING INSPECTION.

March 26, 2004 (Routine)

• 2890 - Light bulb in the rear walk in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3330 - Critical Working containers of various spray cleaners are not properly labeled.
  CORRECTED DURING INSPECTION.
• 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: chest freezers (2).
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 1060 - The nonfood contact surface of the wooden storage shelf in the dry storage room and the wooden backer to the wine corker 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.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<125F>. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 2350 ii - Plumbing connections under the booster heater are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 0830 - Critical The prepared ready-to-eat (RTE) desserts in the refrigeration unit is not properly dated for disposition.
  CORRECTED DURING INSPECTION.
• 0820 - Critical Breading that has previously been used for fish/meats is cold holding at improper temperatures.
  CORRECTED DURING INSPECTION.
• 0440 - Critical Inadequate record keeping system of shellfish tags.
  CORRECTED DURING INSPECTION.

March 26, 2004 (Routine)

• 2890 - Light bulb in the rear walk in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3330 - Critical Working containers of various spray cleaners are not properly labeled.
  CORRECTED DURING INSPECTION.
• 1440 - The following items are intended for household uses and are not approved for use in a commercial food establishment: chest freezers (2).
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 1060 - The nonfood contact surface of the wooden storage shelf in the dry storage room and the wooden backer to the wine corker 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.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<125F>. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 2350 ii - Plumbing connections under the booster heater are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 0830 - Critical The prepared ready-to-eat (RTE) desserts in the refrigeration unit is not properly dated for disposition.
  CORRECTED DURING INSPECTION.
• 0820 - Critical Breading that has previously been used for fish/meats is cold holding at improper temperatures.
  CORRECTED DURING INSPECTION.
• 0440 - Critical Inadequate record keeping system of shellfish tags.
  CORRECTED DURING INSPECTION.