July 14, 2009 (Follow-up)

Violations:

• 1780 - Corrected During Inspection Critical Repeat Food contact surfaces of the slicer used to prepare hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - Repeat The nonfood contact surface of the following items accumulations of grime and debris:-kitchen walk-inand reach-in shelving-inside bottom refrigerator drawer-walk-in compressor front and fan gaurds
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2790 - Repeat The indoor ceiling material located at the kitchen (only the new iles) 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
• 3030 - Repeat 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
• 3170 - Repeat Several kitchen ceiling light fixtures and on hood light fixtureare not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors and walls in the kitchen, hallway, bar area, and the wal-in 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 - Repeat Mops, brooms, and dust pans 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.
• 3300 - Repeat Premises has accumulation of litter. (outside fenced-n area)
  Maintain the premise free of litter.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning supplies are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning suppliesmust be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Correction made and the permit was revalidated.

May 18, 2009 (Routine)

Violations:

• 0930 - Critical The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide an asterix of the food item to a disclosure statement.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the slicer used to prepare hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the following items accumulations of grime and debris:-kitchen walk-inand reach-in shelving-inside bottom refrigerator drawer-walk-in compressor front and fan gaurds
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2790 - The indoor ceiling material located at the kitchen (only the new iles) 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
• 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
• 3170 - Several kitchen ceiling light fixtures and on hood light fixtureare not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors and walls in the kitchen, hallway, bar area, and the wal-in 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 - Mops, brooms, and dust pans 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.
• 3300 - Premises has accumulation of litter. (outside fenced-n area)
  Maintain the premise free of litter.
• 3340 - Corrected During Inspection Critical Containers of cleaning supplies are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning suppliesmust be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Inspection to renew the permit.

December 09, 2008 (Routine)

Violations:

• 0480 - Repeat Unlabeled food ingredient 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.
• 0820 A 2 - Corrected During Inspection Critical Repeat Sliced tomato, pasta,potato salad, cole slaw cold holding at improper temperatures. Chili in the walk-in cooler dated 12/4/08 observed cold holding at 44 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard chili cold holding at 44 degrees in the walk-in cooler
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili-in the walk-in cooler, sliced ham in the upright refrigerator and chicken wings in the lowboy refrigerator 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.
• 1800 - Repeat The nonfood contact surface of the exhaust hood filters system, exterior of cooking equipment, door gaskets on nthe lowboy refrigerator and upright refrigerator, exterior surfaces of the food ingredient containers 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.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

August 06, 2008 (Routine)

Violations:

• 0480 - Unlabeled food ingredient containers on shelf above lowboy refrigerator.
  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.
• 0820 A 2 - Critical Repeat Chicken wings dated 8/3/08 cold holding at improper temperatures. Sliced ham, roast beef, sliced tomatoes cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Relocate sliced ham, roast beef, sliced tomatoes to a refrigeration unit capable of maintaining them at 41degrees or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced roast beef in the Kenmore 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.
• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) chili in the refrigerator, the food should have been discarded (5) days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meatslicer, dishwasher.
  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: interior of Traulsen freezer bottom, door gaskets on the Kenmore refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the exterior of the microwave oven, garland oven, toaster 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.
• 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 11, 2008 (Follow-up)

Violation: 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area. Less than 20 ft. candles of light noted in the warewash area. 25 ft. candles of light noted in the food preparation area and 12 ft. candles of light noted in the warewash 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. Provide at least 20 fvt. candles of light in the warewash area.

April 01, 2008 (Routine)

Violations:

• 0820 A 2 - Critical Chicken salad, crab salad, potato salad,pasta salad cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken wings in the lowboy refrigerator, sliced turkey in the Kenmore 18 refrigerator, turkey in the walk-in refrigerator 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.
• 0960 1 - Critical The food contact surface of the meatslicer blade is not safe.
  Repair or replace the meatslicer blade to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slotted grill, garland salamander oven, dishwasher, meatslicer.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the exhaust hood filters ssytem, door gaskets on the Kenmore 18 refrigerator soiled and 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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area. Less than 20 ft. candles of light noted in the warewash area. 25 ft. candles of light noted in the food preparation area and 12 ft. candles of light noted in the warewash 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. Provide at least 20 fvt. candles of light in the warewash area.
• 3180 - Repeat The handsink area and wall behind the 3-vat sink was observed with an accumulation of mold, soil, debris and 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.
• 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

December 06, 2007 (Routine)

Violations:

• 0480 - Corrected During Inspection Unlabeled food containers in the food preparation 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.
• 0610 - Corrected During Inspection Cooking oil stored on the floor in the food preparation area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Repeat Chicken salad, potato salad, sliced tomatoes, chicken wings cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) sliced turkey, sliced ahm 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, slotted grill.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the exhaust hood filter system 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.
• 2310 B - Corrected During Inspection Repeat The handwash station at the food preparation area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3080 - Less than 50 foot candles of light was noted in the food preparation 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
• 3220 - Corrected During Inspection 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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides, fly bait.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

June 28, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Pasta salad, chicken salad, sliced ham and potato salad cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) sliced deli ham in the refrigeration unit was not discarded by the ""consume by"" date.
  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.
• 1570 - Repeat The door gasket of the 3-door low-boy refrigerator is damaged.
  Repair or replace the low-boy door gasket in accordance with the manufacturer's specifications.
• 1770 C - (CORRECTED DURING INSPECTION) Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - top edge of knife magnet- lower shelf beneath the stainless steel prep. table- the 2 metal drawers beneath the flattop grill- interior bottom of the Frigidaire freezer
  Clean above-cited equipment. Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Corrected During Inspection The faucet fixture at the 3-compartment sink at the bar is leaking.
  Repair/ replace faucet fixture. Plumbing systems and components shall be maintained in good repair.
• 3170 - Corrected During Inspection Light bulb in light fixture above char-grill observed burned out.
  Replace light bulb. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Grease and food debris observed on kitchen floor beneath the flattop grill & the stove.
  Clean floor beneath stove & flatop grill. tAll 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.

Comments:
PIC produced an invoice to verify that refrigeration unit door gaskets have been ordered. Permit revalidated.

June 15, 2007 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Corrected During Inspection Critical The food employee was observed drinking from an uncovered container in the food preparation area.
  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.
• 0450 - Corrected During Inspection 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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Cut tomatoes, ham, turkey cold holding at improper temperatures. The lowboy refrigerator end unit is not maintaining proper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken in the delfield refrigerator 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.
• 1570 - Repeat Door gaskets on the lowboy end refrigerator was observed in a state of disrepair and damaged.
  Repair the door gaskets 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 door gaskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - Repeat The nonfood contact surface of the door gaskets on the delfield sandwich refrigerator unit 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.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the food prep area is 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 Large garbage container preventing its use.
• 2310 B - Repeat The handwash station at the bar area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

February 26, 2007 (Follow-up)

Violations:

• 1570 - Repeat The door gasket of the delfield lowboy refrigerator, kenmore refrigerator and true lowboy refrigerator (, damaged).
  Repair or replace the listed equipment above door gasket in accordance with the manufacturer's specifications.
• 1800 - Repeat The nonfood contact surface of the delfield lowboy door gaskets, fan, 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.
• 3080 - Repeat Less than 50 foot candles of light was noted in thefood preparation area .There were 20 ft. candles noted in the food preparation 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
• 3170 - Repeat The wall beside cooking equipment is in disrepair with a large hole and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 15, 2007 (Routine)

Violations:

• 0240 - Corrected During Inspection Repeat Employees 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food (lasagna) 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 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) is not located in the Kenmore refrigerator.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar area. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1570 - Repeat The door gasket of the delfield lowboy refrigerator, kenmore refrigerator and true lowboy refrigerator (, damaged).
  Repair or replace the listed equipment above door gasket in accordance with the manufacturer's specifications.
• 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.
• 1800 - Repeat The nonfood contact surface of the delfield lowboy door gaskets, fan, 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.
• 2310 B - The handwash station at the @LOCATION@ is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3080 - Less than 50 foot candles of light was noted in thefood preparation area .There were 20 ft. candles noted in the food preparation 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
• 3170 - The wall beside cooking equipment is in disrepair with a large hole and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ther is an accumulation of mold on the sealant at the 3 section sink and 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 - 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.

August 30, 2006 (Routine)

Violations:

• 0240 - Employees 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.
• 1060 - The nonfood contact surface of the storage racks 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.
• 1100 - The food contact surface of the pots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots 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.
• 1570 - The door gasket s on all the refrigerators are damaged (split).
  Repair or replace the refrigerators door gaskets in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the nonfood contact surface of the deep fat fryer.Observed accumulation of carbonized food debris on the non food contact surface of the sheet pans.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The sealant on the 3 compartment sink has accumulation of mold.Top of the grill has accumulation of food debris.Oven mittens were soiled with food debris
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Clean eating utensils were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

Comments:
An application and invoice were given to the PIC for revalidation process.

April 05, 2006 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Beef patties and chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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 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.
• 1770 A - Corrected During Inspection Critical The following equipment and utensils food-contact surfaces were observed soiled to sight and touch: slicer, cutting board, pizza style pans, clean mug storage container, pots and pans, table top mixer, food processor, prep knife, food strainer, waffle maker, and ice storage cooler,
  Clean and sanitize these surfaces for food contact.
• 3330 - Corrected During Inspection Critical Repeat Working containers of cleaning chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Critical

October 10, 2005 (Routine)

Violations:

• 1570 - Repeat The door gasket of the walkin refrigerator is (missing, damaged).
  Repair or replace the walkin refrigerator door gasket in accordance with the manufacturer's specifications.
• 1780 - Critical Equipment food contact surfaces cutting boards, inside the deep fryer were not observed cleaned.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1800 - Repeat The nonfood contact surface of the Traulsen, the stove grille, and door gasket on th walkin refrigerator has accumulations of grime, dust, and, debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2010 - Clean equipment/utensils were found stored in a soiled container in the food prep area.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3170 - The mens restroom wall and the ceiling in the food prep area in the kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The floor and ceiling in the food prep area, and the floor in the walkin refrigerator 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.
• 3270 - Methods are not being used to control pests. Accumulation of flies.
  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.

July 25, 2005 (Routine)

Violations:

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0540 - Critical Food in contact with soiled equipment or utensils.(deep fryer, meat slicer and sheet pans)
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1190 - Repeat The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the refrigerator is missing.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @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.
• 1570 - Repeat Pots and pans was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the door gaskets on the reachin refrigerators 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.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Floor under the stove in 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.
• 3330 - Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

July 07, 2004 (Routine)

Violations:

• 2790 - The indoor wall material located behind handsink in 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
• 1770 A - Critical The following utensils were observed soiled to sight and touch: enclosure under meat slicer blade.
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided a the hand washing lavatory in the dispenser in ladies restroom.
  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
• 3340 - Critical Containers of sterno and W D 40 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of these toxic materials must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3300 - Premises has accumulation of litter/clutter in rear hallway near back door.
  Maintain the premise free of litter.

November 18, 2003 (Routine)

Violations:

• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  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.
• 1190 - Thermometers missing from all refrigeration units.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use for all units.
• 1510 - The food manager 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.
• 1570 - The door gasket of theTraulsen refrig. is (missing, damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

Comments:
Managers advised about 41 F temp. requirements by 3/1/07. Also new rule regarding single service containers.