Nov 18, 2014 (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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  An uncovered rack of pies were observed stored in an area between walk-up to bathrooms and kitchen and doorway to front counter prep area. Pie were not stored in manner to prevent from contamination. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) pie in reach-in refrigeration unit at front counter were held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures in front counter prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Rodent feces were observed on floor under front counter and in floor corners in storage room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Plates, forks and spoons stored in front counter prep area were not stored in manner to prevent contamination. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Plastic forks and take-out containers stored in front counter prep area were not stored in manner to prevent from contamination. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard was observed covering wired food storage racks next to walk-in box. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean fan cover was observed in reach-in refrigeration unit in front counter prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Overhead vents and fixtures were observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 23, 2014 (Follow-up)

May 14, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Sanitizer solution (Quaternary Ammonium) temperature observed at 101 degree F in 3-compartment sink. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items(meat and egg pies, cheese) held at improper temperature(s) in walk-in and reach-in refrigerators.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Improper cooling technique used to cool down potentially hazardous foods that need Time and Temperature control for safety in walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  In-use utensils (pizza slicers) kept in sanitizer solution between uses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Garabage disposal unit directly connected to the bottom of wash compartment of the 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  No air gap observed for drain lines originating from 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Nov 20, 2013 (Follow-up)

Nov 05, 2013 (Routine)

• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN COOLER (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  NO THERMOMETERS FOUND IN SOME REACH-IN COOLERS/NO THERMOMETERS USED BY CHEF TO CHECK FOOD TEMPERATURES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE LEFT AT COUNTER, NOT 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(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  NO ADEQUATE HOT WATER AT 110 DEGREES F IN RESTROOMS(CORRECT VIOLATION WITHIN 24HRS)
• Physical facilities: installed, maintained, & clean
  PHYSICAL UNCLEAN NON FOOD CONTACT SURFACES/DIRTY KITCHEN FLOORUNDER COOKING UNITS, DIRTY UNDER SHELVES/OUTSIDE TRASH/BULK ITEMS TO BE REMOVED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 24, 2013 (Follow-up)

Apr 17, 2013 (Complaint)

• Hands clean and properly washed
  ALL HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. HAND SINK IN THE FOOD PREP AREA DID NOT HAVE TOWELS AT VISIT.(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. ONE COLD UNIT AND EGGS WERE NOT IN COMPLIANCE AT TIME OF VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD STORED IN THE WALK IN UNIT MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 27, 2012 (Follow-up)

Aug 21, 2012 (Routine)

• Food separated and protected
  FLOUR AND SUGER CONTAINERS OPENED. (Corrected On Site)
• Insects, rodents, & animals not present
  MICE DROPPING SEEN BEHIND FREEZER.
• Physical facilities: installed, maintained, & clean
  FLOUR DEBRIS AT PREP AREA. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  FAUCET KNOB IN POOR SHAPE IN MEN'S ROOM.