Apr 03, 2013 (Routine)

• Hands clean and properly washed
  HAND SINK WAS BLOCKED AT VISIT AND DID NOT HAVE DISPOSABLE PAPER TOWELS. ALL HAND SINKS MUST BE ACCESSABLE TO EMPLOYEES AT ALL TIMES AND HAVE SOAP AND DISPOSABLE PAPER TOWELS IN ORDER TO ENSURE PROPER HAND WASHING. ALL HAND SINKS MUST ALSO HAVE AN EMPLOYEE HAND WASHING SIGN POSTED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) CUTTING BOARDS IN VERY POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF CREVICES AND STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2)CAN OPENER AND BASE CONTAINED FOOD PARTICLES. 3) SLICER CONTAINED FOOD PARTICLES ON UNDER SIDE SLICER MUST BE DISMANTLED IN ORDER TO CLEAN ALL SURFACES. 4) INTERIOR OF ICE MACHINE CONTAINED MOLD AND SLIME BUILD UP BEHIND ON AND BEHIND THE DRIP PANEL IN THE ICE CHUTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOOD MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORE IN THE WALK IN AND REACH IN COLD UNITS MUST BE DATED AND LABELED AT ALL TIMES. MANY ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD STORE IN THE WALK IN UNITS MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  GARBAGE DISPOSAL WAS NOT OPERABLE AT VISIT. DISPOSAL MUST BE OPERABLE AT ALL TIME IN ORDER TO DISPOSE OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  FLOORS WERE VERY UNCLEAN AT VISIT. PAY ATTENTION TO AREAS UNDER AND BEHIND ALL EQUIPMENT AS WELL AS CORNERS AND BASEBOARDS. REMOVE ALL DIRT, DEBRIS AND GREASE. THIS CONDITION IS AN ATTRACTION FOR PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 14, 2012 (Complaint)

• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).Fried chicken on the hot bar at 121 degrees. Remove from the line and reheat to 165 degrees for 15 sec (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).cold items on the deli line and sald bar above 41 degrees. Remove and chill until temp reaches 41degrees or below (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Single-service items unprotected at counter.
• Nonfood-contact surfaces clean
  Shelving inside of the kitchen contains grease and dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Walls and floors through out the kitchen contain dried food particles and debris
• Adequate ventilation & lighting; designated areas used
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Vent overhead inside of the kitchen contain dust

Feb 24, 2012 (Follow-up)

Dec 05, 2011 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).Cold foods on the salad bar and the deli station above 41 degrees
• Utensils, equipment & linens: properly stored, dried, & handled
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Lids for soda not inverted to prevent contamination (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Replace large worn cutting board in the kitchen
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Walls and floors through out the kitchen contain food debris