August 04, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered container of sliced onions observed stored inside the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Wiping cloths observed improperly stored between uses on a cutting board.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 1 - Corrected During Inspection Critical Repeat Cooked Mushrooms & Green Peppers hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1060 - One metal rack shelving unit on the right side of the walk-in refrigerator is badly rusted.
  Re-surface/replace rusted food storage shelving. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - metal rack shelving unit along right wall inside walk-in refrig.- plastic lids to 2 trash cans in the food prep. area.- sides of the Victory refrigerated prep. unit- exterior of metal bins used to store salt & sugar- dunnage rack beneath stainless steel table- interior door shelves inside the Kenmore refrigerator- top of the automatic ice machine
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - The cold water handle at the employee handsink in the front food prep. area is broken. Also the hot water handle on the right faucet fixture at the 3-compartment sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front of the food prep. area as the dispenser was jammed.
  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 - One light fixture beneath the exhaust hood is burned out.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Dirt/debris observed on floor inside side storage room off food prep. area.
  Clean floor of storage room. 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.
• 3300 - Facility is storing an unnecessary/unused Traulsen refrigerator in the storage room. Unit is filled with various unused items.
  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.
• 3340 - Corrected During Inspection Critical Repeat Containers of motor oil & antifreeze observed stored directly beside food on shelving unit in rear hallway.
  Containers of toxic/poisonous materials must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 07, 2009 (Critical Procedures)

• 0820 A 1 - Corrected During Inspection Critical Grilled Onions & Sauteed Mushrooms hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Sliced Ham & Sliced Tomatoes cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 3340 - Corrected During Inspection Critical One can of Latex paint & a bottle of Hydrogen Peroxide observed stored directly beside food items on shelf in dry storage room.
  Containers of toxic materials must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 04, 2009 (Routine)

• 1570 - The Kenmore reach in freezers (2) had an accumulation of frost.
  Defrost the freezers to store them to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1800 - Corrected During Inspection The nonfood contact surface of the Kenmore reach in freezer door gasket had an accumulation of food debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2790 - The indoor ceiling material located at back area of kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent- five replacement tiles are of the absorbent type.
  Replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2890 - Repeat Light bulb in exhaust hood in the kitchen is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Floor and wall behind the deep fat fryer had an accumulation of debris and grime.
  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.

October 27, 2008 (Routine)

• 0820 A 2 - Critical Repeat Mayonnaise and Feta Cheese were cold held at improper temperatures in the sandwich prep reach in refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Bagged ice added to food items to maintain temperature of 41 deg. F. or below.
• 1800 - Corrected During Inspection The nonfood contact surface of the door gasket for the Kenmore meat reach in freezer 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 bulb in the exhaust hood in the kitchen was not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 50 foot candles of light was noted in the grill area of the kitchen: several banks of florescent lights and a hood light was burned out.
  Replace light tubes and light bulb to 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

July 28, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Repeat Peppers and cheese were cold held at improper temperatures in the food prep reach in refrigerator.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Critical (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch: - Knifes on knife rack- Meat slicer
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the stand mixer 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.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the front hand washing sink 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
• 3220 - Repeat 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 1 - Corrected During Inspection A container of shoe cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of shoe cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

June 05, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Repeat Cheese, sliced tomatoes and sliced ham were cold held at improper temperatures in the sandwich prep reach in refrigerator.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 3030 - Corrected During Inspection 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
• 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.

March 17, 2008 (Critical Procedures)

December 28, 2007 (Critical Procedures)

September 24, 2007 (Routine)

• 0820 - Critical Ricotta cheese in the pizza food prep reach in refrigerator and ham in the sandwich prep reach in refrigerator were cold held 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 The prepared ready-to-eat cooked t chicken in the freezer is not properly dated for disposition.
  Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
• 0960 2 - Corrected During Inspection Repeat The food contact surface of the shelf under the grill is not durable, nonabsorbent, easily cleanable, resistant to pitting: shelf is lined with cardboard.
  Remove the cardboard liner to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1800 - The nonfood contact surface of the exterior surfaces of pizza dough pans, the dirty wares cart, and ceiling vents have 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.
• 3180 - Repeat Wall behind deep fat fryer and floor mixer, wall behind 3 compartment sink, and floors under and behind equipment throughout the kitchen have an accumulation of debris and grime.
  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.

July 03, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Raw chicken was cold held at 58 degrees F. in the Frigidaire reach in refrigerator. roper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0960 2 - The food contact surface of the bottom shelf under the grill and stove is not durable, nonabsorbent, easily cleanable, resistant to pitting (cardboard used as a liner).
  Remove the cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1320 - There was no temperature measuring device located in the reach in Frigidaire refrigerator and the Delta reach in refrigerator.
  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.
• 1570 - Repeat The chest freezer lid 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floor Mixer
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the Walk in refrigerator door gasket 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.
• 3180 - Wall behind the deep fat fryer in the food prep area had an accumulation of grease, debris and grime.
  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.

April 03, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (chicken stored over produce)
  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.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use.(ice scoop on top of a box on top of the ice machine)
  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 and the container.

February 28, 2007 (Routine)

• 1570 - Repeat The chest freezer lid was observed in a state of disrepair and damaged.
  Repair the freezer lid 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 freezer, 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 reach-in freezers in the kitchen and door gasket of the walk-in refrigerator have 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.
• 3220 - Repeat 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 A container of window cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of window cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 03, 2006 (Routine)

• 1330 - Repeat The data plate on the warewashing machine is not readable.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - Repeat Freezer chest lid in food prep area was observed in a state of disrepair and damaged.
  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.
• 1780 - Critical Repeat Equipment food contact surfaces/utensils were not observed cleaned.Inside the ice machine
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1790 - Repeat The cavity of the Vulcan oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the Vulcan oven.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3180 - Repeat Floor under the stove and deep fryer in the kitchen area 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 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.

July 25, 2006 (Routine)

• 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.
• 0830 - Critical Repeat The chicken in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1330 - Repeat The data plate on the warewashing machine is not readable.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1570 - Repeat Freezer chest lid in food prep area was observed in a state of disrepair and damaged.
  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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Soda spouts
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Repeat Equipment food contact surfaces/utensils were not observed cleaned.Inside the ice machine
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 1790 - The cavity of the Vulcan oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the Vulcan oven.
• 2000 - Repeat Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2740 - Spilled grease was observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2890 - Some light bulbs in kitchen food prep area are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the Pizza prep area.
  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
• 3180 - Repeat Floor under the stove and deep fryer in the kitchen area 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.

January 17, 2006 (Routine)

June 01, 2005 (Routine)

• 0550 - In-use utensils improperly stored between use (Ice Scoop).
  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 and the container.
• 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.
• 1060 - The nonfood contact surface of the foil covered shelves 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.
• 1150 - The nonfood contact surface of the empty soda cases and milk cases are not designed or constructed to be easily cleanable and are not to be used as shelving..
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1350 - The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.)
  Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
• 1570 - The chest freezer lid was observed in a state of disrepair and damaged.
  Repair the lid 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.
• 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the soda heads used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of soda machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the insides 0f the Kenmore refrigerator, 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.
• 2000 - 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 at the back 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 @EQUIPMENT@ preventing its use.
• 2620 - Grease barrek outback missing a lid.
  All refuse containers are to be fitted with snug lids.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2980 - Outdoor refuse area is not clean and needs to be degreased..
  Outdoor refuse area must be curbed.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen. All have broken towel dispensers.
  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 50 foot candles of light was noted in the facility.
  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 - Freezer floor (missing tiles) is 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 under and behind equipment 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.