September 08, 2009 (Routine)

June 30, 2009 (Routine)

• 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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.

February 26, 2009 (Routine)

• 0550 - 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.
• 2000 - Corrected During Inspection Clean single service food containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

October 31, 2008 (Routine)

• 0220 - Corrected During Inspection Critical In use 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.
• 0820 - Corrected During Inspection Critical Cheese, sour cream, cooked chicken, gyro meat cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1100 - Corrected During Inspection The food contact surface of the knife wood block is not accessible for cleaning and inspection.
  Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
• 2010 - Corrected During Inspection Clean equipment/utensils were found stored in between sandwich unit and prep. table.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.

September 30, 2008 (Routine)

• 0610 - FOOD PREP AREA HANDSINK IS LOCATED NEXT TO THE FOOD PREP SINK WITH INADEQUATE SPACING.
  Install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 1150 - The BATHROOM DOOR EDGES ARE 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.
• 2920 - Toilet room doors are 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.