July 07, 2009 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open cup of coffee. Bottled water used as drink.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Do not use bottle of water as continued removal and replacement of cap allows possible mouth to hand contact.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-101.11 - Corrected During Inspection Critical Observed container of scrapple with liquid and gas production indicating spoilage.
  Do not use spoiled package of scrapple and discard to prevent accidental use.
• 3-302.11(A)(2) - Corrected During Inspection Critical Observed beef stored in freezer among vegetables.
  Store meat below vegetables to prevent possible contamination with meat juices.
• 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: Unabeled containers of flour, salt, sugar etc.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): off floor storage.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-602.11(E)(1) - Observed mineral build up on interior of ice machine.
  Remove deposits in accordance with manufacturer's instructions.
• 4-603.14(A)-(B) - Corrected During Inspection Observed new employee washing ware in a two step process in food sink rather than in three vat sink.
  Instruct employee in the proper use of the three vat sink for proper washing and sanitizing of the ware.
• 4-903.11(B) - Observed coffee filters exposed to coughing, sneezing or other contamination on serving line. Top cups in dispenser are not covered to prevent soiling from above.
  Cover or wrap the coffee filters. Place cover on top cups in dispensers.
• 4-903.11(D) - Observed box of cups on floor.
  Store all items at least 6" off floor.
• 6-202.11(C) - Observed unprotected light bulb in walk in refrigerator.
  Provide shatterproof protection for light bulb.

March 09, 2009 (Critical Procedures)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before putting on gloves to engage in food preparation,
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-501.16(A)(2)(a) - Critical Observed turkey in prep unit at 47 F
  Store all cold potentially hazardous foods at 41 F or less.

October 28, 2008 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drink on work surface.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: Observed hard to identify food ingredient stored in reused container that is not labeled for identification.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(3) - Repeat Observed onions and a bag of sugar sitting on the floor.
  Store all itmes at least 6" off floor.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): Off floor storage.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of food and ingredients.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 6-305.11(B) - Personal clothing items observed on shelving.
  Store personla clothing away from the food preparation area.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed Container of Raid Insecticide under sink.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. Remove insecticide from the establishment.
• 7-209.11 - Personal care items like dietary suppliments, eye drops observed on food storage shelving.
  Store all personal care items away from food storage areas.

July 21, 2008 (Follow-up)

July 11, 2008 (Routine)

• 2-103.11(F) - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  A homestyle meat thermometer is being used to monitor temperatures of turkey and other cooked items.USE THE BAYONET THERMOMETER TO ENSURE THAT TURKEY IS COOKED TO AT LEAST 165F AND THAT COOLING AND REHEATING IS DONE WITH CORRECT TIME AND TEMPERATURES
• 2-103.11(G) - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. NOTE: Food cooling has improved a lot from previous inspections however improvement is still needed. Cooling wand is used, smaller portions in containers, however, plastic containers are used and food from buffet to be reheated is out at room temperature. It does not appear that anyone is monitoring the cooling time or procedures.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: sugar? and flour?
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 potatoes and onions
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-305.14 - Repeat buffet is turned off and hot foods left in pans for a while. Buffet ends at 2pm but food was still out more than a half hour later.
  REMOVE THE FOOD FROM THE BUFFET WHEN YOU TURN OFF THE BUFFET. IF FOOD IS TO BE RESERVED BEGIN COOLING IMMEDIATELY;
• 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:food to cool out at room temperature in containers that are plastic or too small.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.15(B)(1)-(2) - Repeat Food containers for cooling food are arranged so as not allow for maximum heat transfer. Several containers of bacon are stacked together. Foods are cooling covered in plastic containers
  Cool foods lightly covered or uncovered, use metal containers and use ;larger containers. Use air circulation to held cool: do not stack containers
• 3-501.16(A)(2)(a) - Critical most of the foods in the front prep refrigerator are well above the required 41f
  remove foods to another refrigerator and do not use this refrigerator until it is repaired/adjusted.
• 4-204.112(B) - there is no thermometer in the Nantucket Nectar refrigerator used to hold packaged salads
  provide a thermometer to this refrigerator; required if meat, milk, cheese, etc is held in the unit
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.: prep refrigerator in front area.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of other foods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisinart food processor
  Food equipment must be NSF or the equivalent; commercial.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager card.

January 25, 2008 (Follow-up)

January 09, 2008 (Routine)

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores\THIS IS A PRIORITY FOR CORRECTION..
• 2-103.11(I) - Employees are not sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.MANAGER MUST REVIEW PROPER SET UP AND USE OF THREE VAT SINK WITH EMPLOYEES
• 2-103.11(L) - Employees are not properly trained in food safety as it relates to their assigned duties. Employees did not understand the proper cooling and holding requirements when I discussed this with them.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. DEFROSTING, COOLING, HOT AND COLD HOLDING, TEMPERATURES.
• 2-301.14(A)-(I) - Critical I DID NOT SEE ONE EMPLOYEE WASH HER HANDS DURING THE ENTIRE INSPECTION TIME, MORE THAN ONE ;HOUR
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.IT IS CRITICAL THAT THE MANAGER REVIEW THIS AND MONITOR EMPLOYEE HANDWASHING
• 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: spatulas and other cooking utensils stored on egg crates.
  EGG CRATES MAY HAVE BACTERIA FROM EGGS ON THEM WHICH WILL CONTAMINATE THE UTENSILSDuring pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - wet wiping cloth on counter
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-305.14 - Food is subject to environmental sources of contamination during preparationFOOD OUT AT ROOM TEMPERATURE COOLING OR HOLDING; EMPLOYEES SAID THESE FOODS WERE FOR USE "LATER"PREPARED SANDWICHES STACKED AT FRONT COUNTER AT ROOM TEMPERATURE
  During preparation, unpackaged food shall be protected from environmental sources of contamination.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: TURKEY THAWING AT ROOM TEMPERATURE IN A POT ON THE FLOOR
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hoursfood cooling covered, in plastic, in large quantities.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.STRONGLY RECOMMEND PURCHASING A COOLING WAND/PADDLE TO HELP COOL TURKEY STOCK AND SOUP
• 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer.FOOD COOLING AT ROOM TEMPERATUREFOOD IN LARGE CONTAINERSFOOD PUT HOT/COVERED INTO REFRIGERATORFOOD IN PLASTIC CONTAINERS
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 3-501.16(A)(1) - Critical The foods at the steam table are holding below the required 135f
  Potentially hazardous foods shall be hot held at a temperature of 135F or abovePUT WATER IN THE STEAM TABLE AND HEAT BEFORE PUTTING FOOD OUTONLY ONE INCH OF WATER TODAY; FILL MUCH HIGHER
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures: broth for stuffing and spaghetti sauce at room temperature: sandwiches prepared early and held at room temperature; several items in the walkin refrigerator holding over 41f.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41SEE VIOLATION ON COOLINGALL FOOD MUST BE HELD HOT OR COLD, NOT AT ROOM TEMPERATUREADJUST REFRIGERATORS TO HOLD COLD
• 3-501.17B - Critical Observed that the commercially processed, ready-to-eat lunch meat and cheeses in refrigerators
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
• 4-501.11(B) - The knobs are missing from the flat grill on the cook line
  replace knobs.
• 4-501.114(A) - Critical employees are cleaning equipment and utensils without sanitizer. there is bleach on site.
  Sanitizers are required: bleach at 50 to 100ppm
• 4-502.13(A) - bread bags are used for food storage.
  Manufacturer containers and bags may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.11(A)(5) - Critical Equipment food-contact surfaces/utensils were not observed cleaned before any possible contaminationEmployees observed rinsing equipment and utensils in running water: no soap and no sanitiazer. also employee observed cleaning counter with a paper towel.
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• 4-603.14(A)-(B) - pans, utensils, etc are being cleaned by rinsing under running water.ALSO OBSERVED EMPLOYEE RINSE TONGS IN MOP SINK BEFORE REUSING
  THREE VAT SINK MUST BE SET UP TO WASH, RINSE AND SANITIZE. AFTER I REMINDED EMPLOYEE ABOUT NEED TO WASH RINSE SANITIZE SHE SET UP SINK WITH WASH VAT IN THE MIDDLE, NO SANITIZER.
• 4-901.11(A) - pans stacked after cleaning
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(A) - clean utensils stored in soiled container
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Cuisinart food processor
  Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to com
• 5-501.17 - There is no cover to the feminine napkin refuse container in the customer bathroom
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-501.111(D) - Harborage conditions exist. Floor storage of items and unnecessary items provide harborage for insects and rodents. Noted mouse droppings in container.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. tables and chairs in back storage room, unused one door prep ref on line; Vulcan oven in kitchen, etc
  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.
• 6-501.12(A) - plastic colander is used under drain pipes to strain food; it is filled with food
  do not allow food debris to stand in the container
• 6-501.19 - Observed that toilet room doors are being kept open.
  Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
• 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. observed spray bottle of cleaner unlabeled
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-209.11 - Observed vitamins and cosmetics stored in food prep areas
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.