October 13, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Spaghetti sauce, and potato salad in the Hobart reach-in refrigerator, and Half and Half and Sliced Ham in the GE reach in refrigerator were cold held at improper temperature.
  Thermostats were adjusted to ensure cold food maintains a food storage temperature of 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pasta salad in the Hobart 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.

July 13, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Cheese in the Delfield lowboy reach in refrigerator was cold held at improper temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Tableware bin and tableware in a drawer in the kitchen.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the Delfield Lowboy and small reach in refrigerators' door gaskets has an accumulation 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.
• 2890 - Light tubes over the soft drink syrup area in the basement are not shielded, coated, or otherwise shatter-resistant.
  Provide a light shield or cover light tubes with a protective sleeve.
• 3080 - Less than 20 foot candles of light was noted in the beverage serving area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3380 - Corrected During Inspection Critical Chlorine bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010: concentration was below required 50 parts per million (PPM).
  Utilize only chlorine bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces: ensure sanitizer concentration is between 50 and 100 PPM.

January 21, 2009 (Critical Procedures)

August 15, 2008 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection 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.
• 0820 A 2 - Corrected During Inspection Critical Chicken salads cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wall fan, ovens, refrigerator, and bottom shelving of prep table.
  Clean and maintain cleanness of equipment.
• 3180 - Walls, ceilings, lights, and air vents, throughout the facility, were noted in need of cleaning.
  All floors, walls, ceilings, lights, and air vents 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 07, 2008 (Critical Procedures)

October 02, 2007 (Routine)

• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1750 - Manufacturer containers were observed reused for the storage of salt, sugar, and sugar water.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean flatware storage container.
  Clean and maintain cleanness of equipment.

July 18, 2007 (Critical Procedures)

April 03, 2007 (Routine)

• 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.
• 0820 - Corrected During Inspection Critical Chicken cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator and slicer.
  Clean and maintain cleanness of equipment.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen was observed blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

December 18, 2006 (Routine)

October 31, 2006 (Pre-Opening)

• 1320 - There were no temperature measuring devices located in the refrigerators.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3045 - 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.