September 15, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 0220 - Critical Repeat In use open drinking containers stored next to tomatoes during food prep 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.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, 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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands while preparing sandwich with salami, ham, etc.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 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
• 2310 B - Repeat The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 1780 E - Surfaces of the interior ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of rust.
  Clean the surface of interior ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 1790 - The cavity of the microwave oven is observed soiled at the hostess station.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 - 100 parts per million.
• 0820 A 2 - Critical Repeat Ground beef, slice tomatoes 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) cooked spaghetti, pasta and chicken strips 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.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed ham, salami in the sandwich 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.
• 3270 - Critical Methods are not being used to control pests. Flies in kitchen.
  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.
• 2930 - Outer opening screen mesh is more than 16 to 1 inches
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2020 A (Utensils) - Cleaned and sanitized forks in hostess station not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
• 1100 - Critical The food contact surface of the large plastic food container contains cracks, chips, or pits that can not be easily cleaned.
  Replace the large food container in walk in cooler 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 build-up of food debris.

April 15, 2009 (Routine)

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Employee rinsing hands with water only.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Prepared raw potatoes soaking in pot of water uncovered under raw chicken in the walk in refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 2 - Critical Repeat Beef patties and slice tomateos 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 ready-to-eat (RTE) commercially processed deli meats 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) cooked lasagne 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.
• 1450 - Sandwich refrigeration unit is not sufficient to meet the food storage cold storage demands of the establishment.
  Repair or replace equipment to maintain food items at 41 degrees F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 2310 B - Corrected During Inspection The handwash station at the kitchen is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only

November 18, 2008 (Routine)

• 0070 - Employees without required food handlers card.
  Schedule employees to attend training.
• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands. Employees going outside and returning to food prep without washing 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 Repeat 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.
• 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin(shell eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0560 - Repeat Linens in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0830 - Critical Repeat The prepared cooked ready-to-eat (RTE) foods 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.
• 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.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: pitcher.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

July 25, 2008 (Routine)

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands. Changing from raw to RTE.
  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 Repeat 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.
• 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.
• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: containers of sauce in the walk in cooler.
  Store food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers of varies oils.
  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.
• 0550 - Corrected During Inspection In-use ice cream scoop stored in cup of water.
  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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 3) In a container of water if the water is maintained at a temperature of at least 135F.
• 0560 - Linens in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
• 0610 - Food stored on the floor in the walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical Slice tomatoes cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Keep sandwich refrigeration unit lid closed when not in use.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the walk in 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) cooked 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. 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 F) located in thepizza sandwich refrigeration unit is broken.
  Replace thermometer and provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1450 - Turbo air refrigeration reach in unit not maintaining proper cold holding temperature.
  Repair or replace unit to maintain food items at 41 degrees or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1510 - Cook without thermometer to measure food temperature.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. No reading on strip strips.
  Adjust the chlorine sanitizing solution to a level of at least 50- 100 parts per million.
• 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Door propped open.
  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.
• 3270 - Corrected During Inspection Critical Methods are not being used to control pests. Flies present in the kitchen.
  When pests are found use methods to such as trapping devices or other means of pest control. Turn on the air curtain. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 30, 2008 (Follow-up)

• 0510 - Repeat Vegetables not washed before being offered for sale or service.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Repeat Improper methods used to thaw beef. Being thawed 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
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meat 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 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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board on prep table.
  Clean and sanitize these surfaces for food contact.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door propped open.
  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.

January 14, 2008 (Routine)

• 0220 - Critical Repeat 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.
• 0510 - Vegetables not washed before being offered for sale or service.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection Improper methods used to thaw beef. Being thawed 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
• 0820 2 - Critical Ground beef raw chicken cold holding at improper temperatures in the sandwich unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meat 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 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board on prep table.
  Clean and sanitize these surfaces for food contact.
• 2100 - Sampling of water from the nonpublic water system used for culinary purposes has not been made as required at least annually or by state water quality regulations.
  The use of the nonpublic water system may continue unless the sample report cites exceedances of bacteriological or chemical standards.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door propped open.
  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.

November 02, 2007 (Routine)

• 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, 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 Repeat 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.
• 0450 - Corrected During Inspection Critical Repeat 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.
• 0550 - Repeat In-use utensils improperly stored between use.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Beef patties and raw chicken in sandwich unit cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Reading is 10 ppm
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million.
• 2910 - Corrected During Inspection Insect control device is located over uncovered flour and corn meal mix in the kitchen where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.

August 01, 2007 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands. (Going outside and operating dishmachine).
  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 Repeat 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.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop in contact with ice.
  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.
• 0820 - Corrected During Inspection Critical Sliced tomatoes and raw chicken cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1730 - Corrected During Inspection Ice scoop was observed in a state of repair and condition easy cleaning.
  Discard, repair or replace the ice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board sandwich unit.
  Clean and sanitize these surfaces for food contact.
• 2910 - Corrected During Inspection Insect control device is located over equipment in the kitchen where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.

March 21, 2007 (Routine)

• 0070 - Employee is not properly trained in food safety as it relates to their assigned duties. Cook handling raw ground beef and RTE.
  Train all employees in food safety as it relates to their assigned duties.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling raw animal food then RTE food.
  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 Repeat 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.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Preparing deli sandwich.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Handle raw animal foods separate during multitask with RTE preparation.
• 0640 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Fly strip hanging over food prep table.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 0790 - Corrected During Inspection Improper methods used to thaw fish, in standing water.
  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
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed genoa salami, ham, and turkey in the walk in 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The cavity of the microwave oven located by the turbo air reach in refrigeration unit is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2100 - Sampling of water from the nonpublic water system used for culinary purposes has not been made as required at least annually or by state water quality regulations.
  The use of the nonpublic water system may continue unless the sample report cites exceedances of bacteriological or chemical standards.
• 3660 - Establishment operating without a valid permit.
  Awaiting test results from Dec 06 to present date.

December 20, 2006 (Critical Procedures)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food. cook wearing watch.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 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.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: potatoes in pot, sauce on floor uncovered
  Store food in packages, covered containers, or wrappings.
• 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following can opener.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - Repeat The cavity of the large microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.

October 27, 2006 (Critical Procedures)

• 1570 - The door gasket of the turbo reach in refrigeration is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board on sandwich unit.
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2030 - Corrected During Inspection Storage of clean pots was adjacent to unclean overhead shelf ledge in kitchen.
  Maintain separation of clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.

July 07, 2006 (Critical Procedures)

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and cutting board.
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The cavity of the kenmore and sunbeam microwave ovens were observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1880 - Critical The food-contact surfaces of the equipment were not sanitized, low temp dishmachine sanitize not flowing thru tube. Repair man has been contacted.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2580 - A condensate drain line servicing make table cooling unit was emptying liquid waste directly onto the floor of the unit. Repair man has already been contacted.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 2750 - There is evidence of pest activity at the refuse container kept outside the establishment
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.

March 17, 2006 (Critical Procedures)

• 0550 - Corrected During Inspection In-use ice scoop improperly stored between use.
  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.
• 1600 - The compartment(s) of the dishmachine are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1790 - The (cavity, door seal) of the microwave oven by turbo air cooler is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.

January 16, 2006 (Follow-up)

• 0960 2 - Repeat The food contact surface of the microwave is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the microwave to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1570 - Repeat The door gasket of the tubro air refrigeration is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

December 14, 2005 (Critical Procedures)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, 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 Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Sitting on prep table
  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 - Critical Plastric containers with no handles being used to dip grain products out of containers.
  Use appropriate utensils to prevent contamination of food.
• 0470 - Critical Unwrapped or uncovered food in the walk in cooler under filthy conduit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food 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.
• 0530 - Unpackaged food stored in direct contact with undrained ice in the turbo air refrigeration unit.
  Store unpackaged food in drained ice.
• 0550 - In-use scoop in hush puppy mix in turbo air refrigeration improperly stored between use.
  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.
• 0570 - Wiping cloths improperly stored between use. Cloth laying on top of table next to slicer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0640 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Bread, after being baked is taken outside layed on table under air conditioner unit to cool.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed ham and salami in the refrigeration unit outside 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 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.
• 0960 2 - The food contact surface of the microwave is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the microwave to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - Repeat The nonfood contact surface of the milk crates used to elevate clean plates 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.
• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the pizza refrigeration unit is not accurate. Broken
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1570 - Repeat The door gasket of the tubro air refrigeration is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of onions, ground meat, etc.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board.
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Clean plates were observed stored unprotected on a filthy milk crate in the kitchen.
  Store clean plates to protect from contamination until used.
• 2020 - Repeat Cooking spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2580 - A condensate drain line servicing ice machine was emptying liquid waste directly onto the pan placed on the floor.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 3490 - Newspaper stored in such a way that they could contaminate cutting board on the sandwich unit.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

September 22, 2005 (Critical Procedures)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. On back table pizza prep table.
  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.
• 0560 - Linens in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0570 - Repeat Improper use of dry wiping cloths.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 0610 - Baked bread stored in the outside storage area unprotected, where it is subject to dust or other contamination.
  Store food where it is not exposed to dust or other contamination or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed geno salami and ham in piedmont 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 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.
• 0960 1 - Critical The food contact surface of the spatulas is not safe.
  Repair or replace the spatulas to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - The nonfood contact surface of the milk crates used for product shelving 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.
• 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the pizza reach in refrigeration is broken , is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1570 - Repeat Unused or non-functioning equipment not removed from the premises. Large table unit outback
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat The door gasket of the turbo air reach in refrigeration is torn/damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1750 - Manufacturer containers were observed reused for the storage of garlic bottom.
  Discontinue the reuse of manufacturer containers for garlic bottom, etc. storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board.
  Clean and sanitize these surfaces for food contact.
• 2020 - Repeat Large spoons in kitchen were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store all tableware/utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the handsink
  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.
• 3270 - Critical Repeat Harborage conditions exist. Unused equipment, open grease trap.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3270 - Critical Methods are not being used to control pests. Flies present in the kitchen.
  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.

June 23, 2005 (Routine)

• 0450 C - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Employee handling ice for soda dispenser with bare hands.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0570 - Improper use of dry wiping cloths.
  Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed ham and ham salami 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 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.
• 1570 - Repeat The door gasket of the piedmont refrigeration reach in located outside torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1790 - Repeat The (cavity, of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2020 - Spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store all tableware, utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2750 - There is evidence of pest activity at the refuse container kept outside the establishment
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 2760 - Refuse containers are stored full overnight immediately outside facility causing an attractant to pests.
  Discontinue the practice of leaving partially filled refuse containers outside the facility overnight.
• 3080 - Repeat Lighting in kitchen between dish machine and hot holding poor.
  Repair or replace ceiling lighting.
• 3270 - Critical Harborage conditions exist. Excess equipment stored outside, trash left outside at prep stage location overnight.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 24, 2005 (Critical Procedures)

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Green Pepper strips 6 lb cans, Pitted olives 51 oz, Pomodori pelati 51 oz, severe pitted rust.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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.
• 0570 - Repeat 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 (degrees F) located in the pizza reach in unit is not accurate(broken).
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - Repeat The door gasket of the turbo air and piedmont reach in refrigeration is damaged/torn..
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 2350 ii - Repeat Three compartment sink leaking.
  Repair plumbing.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

January 27, 2005 (Follow-up)

• 0570 - Wiping cloths improperly stored between use. Cloth laying on slicer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The door gasket of the piedmont reach in refrigeration damaged.
  Repair or replace the piedmont door gasket in accordance with the manufacturer's specifications.
• 2350 ii - Plumbing connections to 3 vat sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 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.
• 3080 - Less than 10 foot candles of light was noted in the @Location@
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and in other areas and rooms during periods of cleaning.

December 28, 2004 (Routine)

• 3220 - Repeat Mops not hung up to air dry. outside laying down.
  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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. walk in cooler and outside dry storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat The door gasket of the piedmont reach in refrigeration damaged.
  Repair or replace the piedmont door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Piedmont reach in refrigeration located outside handles to open unit missing was observed in a state of disrepair and damaged.
  Repair the piedmont handles 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 unit , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2350 ii - Repeat Plumbing connections to 3 vat sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 0790 - Repeat Improper methods used to thaw lasagne at room temperature in kitchen.
  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
• 2720 - Refuse containers stored in the establishment containing food residue wastes without lids during days establishment is closed..
  Cover all waste containers when not in continuous use.
• 3020 - Corrected During Inspection 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.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed ham and salami in piedmont reach in refrigeration located outside 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 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the @Location@
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and in other areas and rooms during periods of cleaning.
• 1600 - Repeat 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.
• 1060 - Repeat The nonfood contact surface of the salad make table refigeration lined with newspaper 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.
• 0240 - 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.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 0570 - Repeat Wiping cloths improperly stored between use. Cloth laying on slicer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3270 - Critical Repeat Harborage conditions exist Trash left undercovered in kitchen during closure. Trash in pickup truck not taken to main dumpster routinely.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the pizza prep table reach in refrigeration is not accurate. Thermometer broken.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Preparing sandwiches
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0450 C - Bowl used as scoop in breader coating bag.
  Provide appropriate scoop with exposed food that is not in a RTE form to reduce the potential for contamination.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: mixing bowl and pots.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3180 - Walk in refrigeration 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.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation upon arrival to work, ,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.
• 1700 - Critical The operator is not sanitizing equipment, equipment being rinsed and dried with cloth.
  Immediately discontinue this practice, Initiate manual wash, rinse, or dishmachine and sanitize method utilizing one of the known approved sanitizing chemicals Chlorine, Iodine, or Quaternary Ammonium to properly clean and sanitize equipment and utensils.
• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw patties in salad make table over tomatoes.
  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 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: crouctons stored on rack under utensils in container.
  Store food in packages, covered containers, or wrappings.
• 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) cheesecake in dessert display case was not discarded by the ""consume by"" date. Various dates of 13,17,18, and 21 Dec.
  Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.

September 30, 2004 (Routine)

• 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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Walk in cooler pots on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat The door gasket of the turbo air reach in and piedmont line reach in located outside are torn.
  Repair or replace the turbo air and piedmont door gasket in accordance with the manufacturer's specifications.
• 1570 - Piedmont line reach in has missing door handles.
  Repair the piedmont line reach in unit handles 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 unit , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2350 ii - Repeat Faucet to 3 compartment sink leaking.
  Plumbing systems and components shall be maintained in good repair.
• 0790 - Improper methods used to thaw shrimp, and fish.
  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
• 1770 A - Critical Can opener dirty
  Clean
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: make table gaskets, dessert display case sliding door frame. .
  Maintain nonfood-contact surfaces of equipment clean.
• 1060 - The nonfood contact surface of the make table reach in floor is lined with newspaper, this 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.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at handsink and 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.
• 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.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 3270 - Critical Repeat Methods are not being used to control pests
  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.
• 1320 - There was no temperature measuring device located in the coke dessert reach in cooler.
  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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Corrected
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands. Went outside.Corrected
  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.
• 3170 - Light shield in ceiling broken by dishmachine, ceiling separated from wall by dish area, ceiling over grill/stove area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3340 - Critical Bag sugar (50 lbs) stored on top of cases of bleach in dry storage room outside are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Corrected
  Separate containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3180 - Light shield on ceiling over prep table in kitchen 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.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed ham and salami in the piedmont refrigeration unit located outside 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 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.
• 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.

July 01, 2004 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the Turbo air refrigeration unit. (raw fish and shrimp, etc).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Walk in refrigeration unit.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat The door gasket of the Piedmont reach in and sandwich unit torn and rotten.
  Repair or replace reach in refrigeration door gasket in accordance with the manufacturer's specifications.
• 1570 - Wall mechanical fan unit was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the wall fan 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 wall fan , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected
  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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: both microwaves.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pizza reach in refrigeration gaskets moldy. Corrected
  Maintain nonfood-contact surfaces of equipment clean.
• 0830 - Critical The ready-to-eat (RTE) commercially processed dessert pies 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 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.
• 3080 - Less than 10 foot candles of light was noted in the walk in refrigeration;
  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.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of cheese, butter, etc.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3040 - No soap at handsink
  Maintain supply of soap at all times.
• 2720 - Repeat Outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2000 - Clean pots were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3270 - Critical Repeat Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3280 - Repeat Dead pests on light shield in kitchen by deep fryerwas found on the premises
  Remove dead insects, and other pests from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 2890 - Light bulb in kitchen by 3 compartment sink not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Wall mechanical fan unit.
  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, Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

March 03, 2004 (Critical Procedures)

• 3210 - Critical Three compartment sink being used to dispose mop water or similar wastes
  Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen (correceted)
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) hard salami in the piedmont reach 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.
• 0470 - Critical Unwrapped or uncovered food in the outside piedmont reach in refrigeration has mushrooms and three pans of cheese.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1750 - Manufacturer containers were observed reused for the storage of ground beef,clam chowder and pizza sauce.
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3270 - Critical Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3280 - Dead or trapped bugs,gnats was found on the premises in light shields.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 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.
• 2890 - Light bulb in your outside storage refrigeration area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2350 ii - Plumbing connections faucets for 3 compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3140 - Employee personal items (cassette tape and lotion) stored with spices.
  Remove
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2650 -
  
• 2740 - Trash and litter were 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets to pizza dough and make table reach in units.
  Maintain nonfood-contact surfaces of equipment clean.
• 1570 - The door gasket of the piedmont line is torn, damaged and dry rotten).
  Repair or replace the piedmont door gasket in accordance with the manufacturer's specifications.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2760 - Dumpster is not being removed when fill, resulting in an overflow of trash.
  Increase neccessary frequency.

December 16, 2003 (Follow-up)

December 05, 2003 (Routine)

• 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen. (corrected)
  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.
• 0220 - Critical Repeat The cook iseating/chewing while preparing meals in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employees who are preparing foods must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0240 - 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.
• 0550 - Dispensing utensils improperly stored between.
  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 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor. made tomato sauce in pot stored on floor. (corrected)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the dessert cooler.
  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.
• 1320 - The temperature measuring device located in pizza dough cooler (broken)is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 0450 C - Critical Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: cutting board@EQUIPMENT@
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: make table reach in unit, microwave, reach in gasket.
  Maintain nonfood-contact surfaces of equipment clean.
• 1570 - Repeat Walk in refrigeration gasket is dry rotting was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the gasket 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 gasket , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Repeat Ceiling in kitchen is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) numerous cheese and pre-cooked pasta 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.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 116; tried on twice toget correct temperature. There is no gauge to machine for employees to monitor.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.

August 19, 2003 (Routine)

• 0830 - Critical Prepared ready-to-eat (RTE) salads in the glass display refrigeration unit is were not properly dated for disposition. Many pre-cooked pasta dishes stored in reach-in refrigeration units were not labeled or 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 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.
• 0220 - Critical Food handler 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.
• 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.
• 0450 C - Excessive bare hand contact with exposed food that is in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Wear gloves as necessary especially when prparing salads and sandwiches that do not require re-heating.
• 1570 - The door gaskets of the walk-in cooler and the cook's reach-in were dry rotting or torn and in need of replacement.
  Repair or replace the door gasket in accordance with the manufacturer's specifications to ensure proper closure and temperature maintenance..
• 3020 - Soap was not provided at the hand washing lavatory in the men's washroom.
  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.
• 3170 - Various parts of the ceiling were torn and damaged. The seal around the door of the walk-in cooler was cracked and damaged. Floor (kitchen) in need of repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair damage and seal cracks to prevent the harborage and proliferation of pest.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Trays of bread product and pizza dough stored uncovered atop the pizza oven.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 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.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Heavy grease accumulation on ventilation filters, hood, and fire suppression nozzles.
  Maintain nonfood-contact surfaces of equipment in clean and sanitary conditions and in conditions that do not impair function or attract insects.