Apr 23, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARDS WERE BADLY STAINED AND DAMAGED AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(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. THE SANDWICH PREP UNIT WAS NOT IN COMPLIANCE AT VISIT. SEVERAL COLD FOOD ITEMS WERE DISCARDED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  GARBADGE DISPOSAL WAS NOT OPERABLE AT VISIT. DISPOSAL MUST BE OPERABLE AT ALL TIMES IN ORDER TO DISPOSE OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  FLOORS THROUGH OUT ESTABLISHMENT UNDER AND BEHIND ALL EQUIPMENT CONTAINED FOOD PARTICLES, DIRT, AND DEBRIS. FLOORS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTIION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 12, 2012 (Follow-up)

Mar 07, 2012 (Routine)

• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. (Corrected On Site)

Mar 01, 2012 (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. Employee Health Form issued and discussed during the inspection.
• Hands clean and properly washed
  Handwashing not being conducted due to leakage underneath the handsink, water not turned on at call, container stored under the handsink in order to conduct proper handwashing until unit has been repaired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  Observed kitchen food preparation employee preparing ready-to-eat salads using bare hands. Employee instructed to wash hands and don gloves to prepare salads. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. Paper towels provided during the inspection. (Corrected On Site)
• Food separated and protected
  Observed grates of raw shell eggs stored on the top shelf of the kitchen reach-in refrigeration unit above ready-to-eat food items. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Observed unclean meat slicer old food particles present. Meat slicer cleaned and sanitized during the inspection. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s) located on the reach-in sandwich refrigeration unit. Potentially hazardous food items such as container of raw shell eggs and containers of chicken salad stored at room temperature at call located in the kitchen area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Observed bottle of windex stored on the food cart. Bottle removed and stored properly during the inspection. (Corrected On Site)
• Thermometers provided & accurate
  Thermometers not provided in order to monitor food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed food preparation employees wearing jewerly during food preparation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed cutting boards in poor repair, deep crevices and dirt present throughout. (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
  Observed unclean non-food contact surfaces such as reach-in refrigeration fanguard covers throughout,kitchen oven,kitchen reach-in double door refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Observed kitchen handsink in poor repair, excessive leakage present underneath the unit at the pipes. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Observed improper handwashing water temperature 93F, water temperature 93F throughout the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Observed non-operational garbage disposal located in the kitchen area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed unclean kitchen ceiling vents, excessive dirt build-up present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)