Oct 01, 2014 (Routine)

• Management awareness; policy present
  The Business has NO written employee's health policy for food-borne illness, a DOH copy is given to the PIC. (Corrected On Site)
• Hands clean and properly washed
  EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTAT SURFACES THROUGHOUT THE KITCHEN IN BASEMENT: FILFY CAN OPENER/MOLD BUILD UP IN THE ICE BOX, UNCLEAN PREP TABLE AND UTENSILS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOOD ITEMS IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  NO THERMOMETERS AVAILABLE TO REGULARLY CHECK FOOD TEMPERATURES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE BASEMENT KITCHEN SECTION, UNCLEAN EQUIPMENTS, WALLS, UTENSILS, PREP TABLE, DOOS KNOBS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  CEILING IN DISREPAIR, WITH MISSING TILES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 14, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (metal pans). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food items (ham, cakes, eggs, pasta, etc) held at improper temperatures in the display refrigerator. (Relocated to a properly working refrigerator). (Corrected On Site)
• Toxic substances properly identified, stored, used
  Toxic material (rust remover, etc) containers stored on the top of the dish washing machine. (Relocated).Note: store toxic materials away from food, food contact surfaces and equipment in a designated place so contamination is prevented. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The display refrigerator is not keeping the required 41 degree F or below temperature. (Its ambient air temperature measured to be 49 degree F during inspection). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Bulk containers are not labelled for the kinds of contents they hold. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Flour stored in opened paper bags exposed to contaminants. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Surfaces of metal racks and shelves are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The sanitizer chemical concentration level (measured to be 10ppm) in the dishwashing machine not adequate (50ppm - 200ppm, ideal concentration is 100ppm). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Inside of the dishwashing machine heavily soiled with accumulated food residues. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor areas through out the kitchen not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Damaged and missing ceiling tiles observed in the downstair food prep room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The 3-compartment sink is not caulk around. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 30, 2013 (Routine)

• Hands clean and properly washed
  HAND SINK IN THE FOOD PREP AREA WAS NOT OPERABLE AT VISIT. HAND SINKS MUST BE OPERABLE AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL FOOD STORED IN THE REACH IN AND WALK IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK-IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ESTABLISHMENT HAD EVIDENCE OF ROACHES AT VISIT. ALL CLUTTER MUST BE REMOVED.ALL UNUSED EQUIPMENT MUST BE CLEAN OR REMOVED. ALL STORAGE AREAS MUST BE CLEANED AND ORGANIZED IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  SANITIZER AT DISH MACHINE WAS NOT ADAQUATE AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  EXTERIOR OF EQUIPMENT CONTAINED DIRT, GREASE BUILD-UP, DUST AND DEBRIS AT VISIT. EXTERIOR OF EQUIPMENT MUST BE CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  A 2"INCH AIR SPACE MUST BE PROVIDED BETWEEN DRAIN PIPES AND DRAIN IN ORDER TO PREVENT BACK FLOW INTO THE THREE COMPARTMENT SINK.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)","2401.1","A plumbing system shall be designed
• Physical facilities: installed, maintained, & clean
  ALL FLOORS MUST BE CLEANED UNDER AND BEHIND ALL EQUIPMENT ON BOTH UPPER AND LOWER LEVELS IN ORDER TO REMOVE DIRT, FOOD PARTICLES AND DEBRIS. ALL WALLS MUST BE CLEANED IN THE FOOD PREP AREA TO REMOVE FOOD SPLATTER AND DIRT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jul 18, 2012 (Follow-up)

Jun 28, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  no hand wash sign. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  deep crevices on both cutting board.
• Thermometers provided & accurate
  THERMOMETER AT DISPLAY BOS NOT REFLECTS REAL TEMPERATURE.
• Insects, rodents, & animals not present
  MICE DROPPING ON DRY STORAGE SHELF.
• Single-use/single-service articles: properly stored & used
  SINGLE USE TOOLS NOT ORGANIZED IN ONE DIRECTION. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  MICE DROPPING ON SHELF.