October 10, 2008 (Routine)

• 0790 - Observed a few packaged meats ie: salmon, sausage, etc...-thawing at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 3030 - There were no paper towels at the handsink 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

October 12, 2007 (Follow-up)

October 03, 2007 (Routine)

• 0470 - Critical Observed raw chicken 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.
• 0470 A 4 - Observed cheese and few condiments that were not covered.
  Store food in packages, covered containers, or wrappings.
• 0830 - Critical Observed foods in the walk-in that were not label/code dated.
  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.
• 1890 - Critical The mechanical dishmachine was not sanitizing @ 50 to 100 ppm chlorine. The reading was approx. 10 ppm in the final rinse.
  Operator called the dishmachine service person to have machine fixed. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

February 22, 2006 (Follow-up)

February 15, 2006 (Routine)

• 0820 - Critical The sandwich prep. unit is not holding proper temperature. Have the unit serviced to maintain 36 to 38 degrees F ensuring food temperatures of 41degrees F or below.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical The prepared ready-to-eat (RTE) food 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.

March 21, 2005 (Routine)

March 18, 2005 (Pre-Opening)

• 0820 - Critical The refrigeration units must be capable of maintaining cold food temperatures of 36 to 38F to ensure food temperatures of 41F or below.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1100 - The mixing bowl will need to be replaced or refinished. The wooden butcher block tabletop must be sanded down and not sealed.
  Repair or replace the mixing bowl 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.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris, limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 3170 - The front swing door must be sealed with a washable paint.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.

March 07, 2005 (Pre-Opening)

• 1100 - The two wooden butcher block tables must be sanded down below the visible cuts/scoring. The surface must be smooth, cleanable and non-porous. The wooden shelf above the prep. table also needs to be removed from facility.
  Repair or replace the butcher block table tops 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.
• 1320 - There was no temperature measuring device located in the reach-in cooling units.
  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.
• 1700 - Critical The mechanical dish machine must sanitize between 50 to 100 ppm chlorine in the final rinse. The service person was working on the machine at time of evaluation.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cooling units/gaskets.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing sinks 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
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - The ventilation fan that is vented to the outside through the side wall must be fixed/redone. There was raw insulation exposed from the wall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.