Sep 03, 2014 (Follow-up)

• Food separated and protected
  UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN ICE BOX CHUTE WITH MOLD BUILT UP INSIDE THE BOX AND ON THE DROP PANEL (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site)

Aug 13, 2014 (Routine)

• Management awareness; policy present
  NO WRITTEN EMPLOYEES 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 CONTAINERS FOUND IN THE REACH-IN COOLERS (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS HELD IN CONTAINERS IN THE REACH-IN AND WALK-IN COOLERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 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 KITCHEN: FLOOR, EQUIPMENTS, SHELVES, WALLS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 18, 2014 (Follow-up)

• Proper hot holding temperatures
  Hot food items(meat balls, mashed potatoes, mac and cheese) held at improper temperature(s) in hot holding unit. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single use items contained in cardboard boxes stored on the floor. (Corrected On Site)

Apr 10, 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. Note: The food borne illness interview form provided to the managers. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink in the men's restroom not supplied with disposable paper towels (hand dryer not operational either). Paper towel provided at visit. (Corrected On Site)
• Food separated and protected
  Ready-to-eat foods such as mashed potatoes, shredded cheese, etc stored together with raw steaks and chicken in reach-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Food contact surfaces not clean to sight and touch. (Cutting boards, Interiors of prep refrigerators). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot food items (meat balls, gravy, mashed potaotes, macaroni and cheese) held at improper temperature(s). (Corrected On Site)
• Proper cold holding temperatures
  Cold food items (turkey, chicken, cheese, lettuce, lasagne, etc) held at improper temperature(s). in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Ready to eat foods such as sliced turkey deli meat, lasagna, chicken, etc being cold held in refrigerators for more than 24 hours not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The walk-in cooler has not been able to keep internal food temperatures at 41 degree F or below during inspection. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Surfaces of cutting boards not clean to sight and touch, have deep cuts that impede proper cleaning and sanitization. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• 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
  Non food contact surfaces (tables, refrigerator doors, cookline equipment, ventilation exhaust hood) not cleaned to preclude the accumulation of food residues. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Grease spilled over ground around the grease barrel. Exterior surfaces of grease barrel significantly soiled with grease. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Personal belongings such as cell phones not stored in a designated place away from food and food contact surfaces to prevent contamination. (Corrected On Site)

Sep 25, 2012 (Follow-up)

Sep 17, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces/Cutting board on the reachin refrigerator and all of the rachin refrigerator and freezers contain food debris
• Proper hot holding temperatures
  Hot foods on the warmer unit below 140 degrees/Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)/Pizza station and sanwich unit cold food above 41 degrees
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)cooked foods inside of the walkin refrigerator do not contain a date or label
• Personal cleanliness
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employee inside of food prep area without hair restraint
• Warewashing facilities: installed, maintained, & used; test strips
  (CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Warewashing facilities: installed, maintained, & used; test strips
  Final rinse on the dishwasher temp at 112 degrees should be 120 degrees for chemical sanitizing(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Exterior of all equipment contain dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  floors throughout the kitchen need to be cleaned
• Adequate ventilation & lighting; designated areas used
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)replace missing light covers in the kitchen

Apr 10, 2012 (Follow-up)

Apr 03, 2012 (Complaint)

• Food-contact surfaces: cleaned & sanitized
  AS EVIDENCE OF PEST ACTIVITY PRESENTS, ALL FOOD CONTACTY SURFACE SHOULD BE CLEANED AND SANITIZED.
• Thermometers provided & accurate
  PIZZA PREP UNIT WITHOUT THERMOMETER.
• Insects, rodents, & animals not present
  LIVE ROACH AND MICE DROPPING IN STORAGE AREA.
• Physical facilities: installed, maintained, & clean
  CLEAN ALL NON-FOOD CONTACT SURFACE AND CORNER AREA.

Apr 03, 2012 (Complaint)