September 30, 2009 (Risk Factor Assessment)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) roast beef (48F) and turkey (54F) in the prep top of the 3DR reach-in prep unit (back) 2) soup (47F), chicken gyro (49F) in the Traulsen 2DR upright refrigerator.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Items were relocated to the freezer for rapid cooling.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution in the spray bottle was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine solution between 50-100 ppm. Note: Content of spray bottle was dumped and refilled. Chlorine observed at 100 ppm.

January 26, 2009 (Routine)

• 3-301.11(B) - Corrected During Inspection Critical Repeat Fruit salad was being dispensed with a bowl.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as spoons, scoops or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw whole cuts of beef were stored over cooked ribs in the walk-in refrigerator at the back.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: oven tongs
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) 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, or3) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food),
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Cooked ham, cooked chicken, vegetable soup, cooked potatoes.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on Monday January 26, 3009 they shall be date marked with a "use by" date not exceeding Sunday February 1, 2009.
• 4-502.13(A) - Single-service items were observed reused for the storage of other foods.
  Single-service items may not be reused because they are not designed to repeatedly washed and reused.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking at area around dishmachine.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

February 05, 2008 (Critical Procedures)

• 2-102.11(C)(7) - Critical CFM did not know the guidelines for proper cooling.
  Foods must be cooled from 135 F to 70 F within 2 hours and then to 41 F within the next four hours.
• 3-301.11(B) - Corrected During Inspection Critical Repeat Observed that cups with no handles are provided for dispensing dried cranberries and sugar.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw chicken stored over raw ground beef in walk in cooler. Observed raw chicken stored over raw ribs in freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
• 3-501.17A - Corrected During Inspection Critical Repeat Observed that the prepared, ready-to-eat egg salad, chili, and cooked chicken are not dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat opened deli meats are not dated for disposition.
  Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.

October 15, 2007 (Follow-up)

October 12, 2007 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being reheated.
  The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-301.11(B) - Critical Observed that a drinking glass is used to dispense cut fruit from container in walk in cooler.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Critical Observed raw seafood over vegetables and raw beef over cooked sweet potatoes in upright refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical Observed raw chicken over raw pork and raw ground beef stored in contact with raw whole muscle beef in walk in cooler.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.12(A)-(F) - Observed handles stored in contact with ice at soda fountain and ice machine.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: wic-front-salami 45 F, goat cheese 48 F, american cheese 46 F, bologna 45 F, cut cantaloupe 44 F, wic-back-meat loaf 45 F, ground beef 45 F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17A - Critical Observed that the prepared, ready-to-eat meatloaf, ribs, chicken salad and tuna salad in various refrigerators are not dated for disposition.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: both walk in cooler 45 F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-901.11(A) - Observed metal pans stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 5-205.11(A) - Observed that dirty utensils were stored in two handwashing sinks in the kitchen..
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-101.11(A) - Repeat The ceiling tile located in ladies room is absorbent and not easily cleaned.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-202.15(A)(1)-(3) - Observed front door open with no screen door in place.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-501.11 - Observed that the coving is missing near the fryer.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the walls at the fryers and light shields in the back are dirty.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

September 12, 2007 (Pre-Opening)

• 4-501.11(A) - Observed that the 3 door sandwhich prep unit in the back is currently not working.
  Repair or discard the broken unit within 5 days.
• 6-101.11(A) - Observed that the ceiling tiles in the bathrooms are absorbant.
  Replace the ceiling tiles in the bathrooms with smooth and easily cleanable tiles.
• 6-303.11(B) - Observed light bulbs above the back food prep area were out.
  Replace blown light bulbs.
• 6-501.12(A) - Observed that the following areas of the facility are in need of cleaning: 1) walls around food prep areas2) area around fryers
  Clean all listed areas.