Becketts Cafe, #100 - 1328 North Great Neck Road, Virginia Beach, VA - Restaurant inspection findings and violations

August 04, 2009 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior edge of ice machine has mold beginning to build-up.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical The handwashing sink located at the breakfast bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cleaning chemicals preventing its use.
• 2810 - Repeat Ceiling tiles in the kitchen are porous, not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3200 - Hood filters are in need of cleaning.
  Maintain hood system vent filters in a clean condition.

Comments:
Violations discussed with manager.

March 10, 2009 (Routine)

Violations:

• 0550 - Ice dispensing scoop improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 1570 - Some of the shelves the two door silver upright refrigerator are in poor repair.
  Repair or replace the damaged shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1800 - The nonfood contact surface of the following items have accumulations of grime and debris: exterior of the utensil holder, shelf below waffle station.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - The handsink basin at the beverage station in the kitchen is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2810 - Ceiling tiles in kitchen are porous , not designed to be smooth and easily cleanable. Discussed with manager. Original tiles were replaced with wrong type, manager has agreed to begin tile replacement project.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3170 - Wall beside the three compartment sink is peeling, is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling vent above the three compartment sink area is noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

Comments:
Violations discussed with manager.

August 13, 2008 (Routine)

Violations:

• 0820 A 2 - Critical eggs, cold holding at improper temperatures 94 degrees.RECOMMEND DISPOSAL AS GARBAGE
  
• 1320 - Repeat There was no visable temperature measuring device located in the refrigerators and freezers
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: clean plates food residue.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the reach in refrigerators and freezers
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the sides of the equipment, small fan,the undercounter shelving has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Repeat The floor in the kitchenis not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors, walls and ceiling in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
NUMEROUS REPEAT VIOLATIONS NEED TO BE CORRECTED IMMEDIATELY.

April 15, 2008 (Routine)

Violations:

• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: clean equipment storage containers and the cup holders..
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the under counter shelving has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Repeat Kitchen floor is not maintained in good repair,cracked
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3280 - Dead insects were found in the control device
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3340 - Critical Containers of bug spray not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

Comments:
DO NOT STORE BUG SPRAY AND CLEANING CHEMICALS TOGETHER

January 09, 2008 (Routine)

Violations:

• 0820 2 - Critical Butter cold holding at improper temperatures71 degrees
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - Repeat There was no visable temperature measuring device located in the refrigerators and freezers
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3170 - Floor is not maintained in good repair in the kitchen
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceiling tile and vents in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Violations discussed for correction.

September 20, 2007 (Routine)

Violations:

• 1320 - There was no visable temperature measuring device located in thekenmore refrigerator
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: cups. silverware
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside botrtoms of the refrigerators and frezers,clean equipment storage area
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the shelving throughout.The fan is also dirty, as is the tops of the equipment, the cabinet under the sink where chemicals are stored are dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat Floors and walls in the kitchen, and the floors under the equipment is dirty, especially in the corner.. The ceiling and trhe ceiling vents are dirty
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
REPEAT VIOLATIONS NEED TO BE CORRECTED NOW!!!!!!!!!!!!!!!!!!!!!!

June 01, 2007 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.Discussed.
• 0820 - Critical Repeat Butter cold holding at improper temperatures. 81 degrees
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:Clean cups on a dirty surface( lip contact surface)
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the sides of the equipment has accumulations of grime and debris.The shelving is also dirty
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat Floors, walls and ceiling in the kitchenHeavy dirt on the floor under the equipment
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned. heavy residue down the sides of the hood.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

Comments:
ALL POTENTIALLY HAZARDOUS FOOD MUST BE KEPT REFRIGERATED

February 13, 2007 (Routine)

Violations:

• 0820 - Critical Butter cold holding at improper temperatures. 78 dgerees
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1800 - Repeat The nonfood contact surface of the shelving throught the kitchen has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat Floors and ceiling in the kitchen noted in need of cleaning.,also the ceiling vents
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3260 - Employees are not using the dressing rooms or lockers provided.Phone, keys etc on the prep table
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

Comments:
Repeat violations need to be corrected immediately

October 24, 2006 (Routine)

Violations:

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Evidence of smiking in the preeration area. NO SMOKING IN THE KITCHEN!
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0650 - The food on display is not protected from contamination.Open creamers mixed with fresh ones
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1320 - There was novisable temperature measuring device located in some of the ref/freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1800 - The nonfood contact surface of the shelving has accumulations of grime and debris throughout the kitchen. fan in the kitchen dirty,tops of equiptment dirty,
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Ceiling in the kitchen is not maintained in good repair, tiles missing. Hole in the wall by the dishmachine, and the floor is cracked.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors, walls and ceiling in the kitchen noted in need of cleaning.The ceiling vents also.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
NO SMOKING ANYWHERE IN THE FOOD PREPERATION AREA, AND NO OPEN CUPS IN THE FOOD PREPERATION AREA. Violations discussed for correction.

July 19, 2006 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) multiple food items in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and ice machine. NOTE: the can opener was corrected during inspection.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the bottom of the reach in refrigerator has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tea container preventing its use.
• 2310 B - The handwash station at the bar is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3330 - Corrected During Inspection Critical Working containers of cleanser are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
All violations discussed for correction. A new cutting board has been purchased and will be installed at the sandwich unit refrigerator.

April 19, 2006 (Routine)

Violation: 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and ice machine.
Clean and sanitize these surfaces for food contact.
Comments:
All violations discussed for correction. Good inspection.

January 10, 2006 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 1320 - Repeat There was no temperature measuring device located in the bar cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat Thermometer in the reach in freezer was observed to be damaged.
  Replace the thermometer.
• 1580 - The cutting board along the sandwich unit refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and ice machine.
  Clean and sanitize these surfaces for food contact.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1800 - Repeat The nonfood contact surface of the juice dispenser has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Repeat Wall in the dishwashing area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
All violations discussed for correction.

October 21, 2005 (Routine)

Violations:

• 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and can opener.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the juice dispenser has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2020 - Repeat Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2310 - Corrected During Inspection Critical The handwashing facilities located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pancake batter and ice tea dispenser preventing its use.
• 3170 - Repeat Missing ceiling tiles and hole in wall behind the dishmachine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

Comments:
All violations discussed for correction. Good cooling methods observed. The certified food manager's certificate expires in 2 months, please register for a recertification class. Good inspection.

July 21, 2005 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1320 - There was no temperature measuring device located in the reach in refrigerator and freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Sandwich unit refrigerator is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items at 45 degrees.
• 1570 - Thermometer in the 2 door reach in freezer was observed in a state of disrepair and damaged.
  Replace the thermometer.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees while the actual temperature was 140 degrees.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and can opener.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the underside of juice dispenser has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2000 - Clean cutting boards were found stored behind the faucet at the 3 compartment sink.
  Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2020 - Repeat Unwrapped knives, forks, or spoons were not stored at the wait staff area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3090 - Ventilation in the men's toilet room is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3170 - Repeat Hole in the wall behind the dishmachine drainboard, and walls in around the rear door are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors under equipment and chains holding heat lamp noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3200 - Intake and exhaust air ducts in the kitchen are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

Comments:
All violations discussed for corrections.

April 12, 2005 (Routine)

Violations:

• 1580 - The cutting board along the sandwich unit refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - Repeat The nonfood contact surface of the juice dispenser has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Ceiling around ventilation ducts noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3380 - Critical Scented bleach used in the sanitizing bucket.
  Utilize only unscented bleach that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
All violations discussed for correction. Good inspection.

January 28, 2005 (Routine)

Violations:

• 0650 - The food on display (coffee) is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Clean single service were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2020 - Unwrapped knives, forks, or spoons were not stored in the waitstaff area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2350 ii - The handsink at the dishmachine is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat Wall in the dishwashing area and wall by the back door is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall by the hot water heater noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
All violations discussed for correction.

January 28, 2005 (Routine)

Violations:

• 0650 - The food on display (coffee) is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Clean single service were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2020 - Unwrapped knives, forks, or spoons were not stored in the waitstaff area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2350 ii - The handsink at the dishmachine is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat Wall in the dishwashing area and wall by the back door is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall by the hot water heater noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
All violations discussed for correction.

October 19, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the gaskets of sandwich unit refrigerator and the nonfood contact surface of juice dispenser have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3340 - Critical Containers of cleansers not stored separately from insecticides or rodenticides. CORRECTED DURING INSPECTION
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3200 - Repeat Intake and exhaust air ducts in ladies' toilet room are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. 170:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener. CORRECTED DURING INSPECTION
  Clean and sanitize these surfaces for food contact.
• 3080 - Less than 50 foot candles of light was noted in the dishwashing area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Wall near rear door and wall near 3 compartment sink and the dishwasher is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0650 - The food on display (pitcher of iced tea) is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.

Comments:
All violations discussed for correction. Date marking of all required products discussed. Date mark commercially prepared products upon opening the container. Please place thermometers in all freezers. Dishmachine repair service was phoned during inspection. The establishment closed for the day during the inspection: use of the dishmachine was discontinued. The repair service will arrive at the establishment opening time tomorrow. Please call the Health Department when the dishmachine is repaired. 10/20/04 The Ecolab service technican phoned to report the dishmachine was repaired. The wash temperature is 154 degrees and the rinse temperature is 180 degrees.

July 19, 2004 (Routine)

Violations:

• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3030 - No disposable towels were provided a the hand washing lavatory in the men's rest-room.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1800 - The nonfood contact surface of the reach-in cooler gasket has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0470 - Critical Unwrapped or uncovered tea drink in the serving line..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3180 - Front of cooking equipment greasy in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 2000 - Single service items observed unprotected from contamination. Silverware storage basket not clean.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

Comments:
Violations discussed with kitchen manager/cfm/mechanical Dishmachine final rinse hot water sanitizer above 180F/wash water temperature above 150F.

July 19, 2004 (Routine)

Violations:

• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3030 - No disposable towels were provided a the hand washing lavatory in the men's rest-room.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1800 - The nonfood contact surface of the reach-in cooler gasket has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0470 - Critical Unwrapped or uncovered tea drink in the serving line..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3180 - Front of cooking equipment greasy in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 2000 - Single service items observed unprotected from contamination. Silverware storage basket not clean.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

Comments:
Violations discussed with kitchen manager/cfm/mechanical Dishmachine final rinse hot water sanitizer above 180F/wash water temperature above 150F.

April 21, 2004 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) Tuna and chicken salad in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1800 - The nonfood contact surface of the Dishmachine has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door with small rip on top.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - floor under Dishmachine in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Refrigerator gasket..
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination. coffee filters.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, coffee machine and juice machine.
  Clean and sanitize these surfaces for food contact.

Comments:
Violations discussed with store owner/critical violations corrected during inspection/recommend additional food certified manager/mechanical dishmachine final rinse above 180F/wash water temperature above 155F.

April 21, 2004 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) Tuna and chicken salad in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1800 - The nonfood contact surface of the Dishmachine has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door with small rip on top.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - floor under Dishmachine in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Refrigerator gasket..
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination. coffee filters.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, coffee machine and juice machine.
  Clean and sanitize these surfaces for food contact.

Comments:
Violations discussed with store owner/critical violations corrected during inspection/recommend additional food certified manager/mechanical dishmachine final rinse above 180F/wash water temperature above 155F.

January 20, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the containers had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 1060 - The nonfood contact surface of the towel is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3180 - Floor in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3080 - Less than 20 foot candles of light was noted in the refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
Violations discussed with kitchen manager/mechanical Dishmachine final rinse above 190F/wash water temperature above 160F/instructed to correct violations before the next inspection.

January 20, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the containers had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 1060 - The nonfood contact surface of the towel is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3180 - Floor in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3080 - Less than 20 foot candles of light was noted in the refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
Violations discussed with kitchen manager/mechanical Dishmachine final rinse above 190F/wash water temperature above 160F/instructed to correct violations before the next inspection.

October 16, 2003 (Routine)

Violations:

• 3260 - Employees are not using the dressing rooms or lockers provided. Employee's pocket book stored with single service.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 1800 - Repeat The nonfood contact surface of the prep-cooler gasket had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at the lower section of the back screen door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3180 - Repeat Floor in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3080 - Repeat Less than 20 foot candles of light was noted in the refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
  Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.

Comments:
Violations discussed with store manager/advised to add an additional cfm/ mechanical dishmachine final rinse above 180F/wash water temperature above 150F/metal stem food thermometer and chlorine test strips verified and both available during inspection.

October 16, 2003 (Routine)

Violations:

• 3260 - Employees are not using the dressing rooms or lockers provided. Employee's pocket book stored with single service.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 1800 - Repeat The nonfood contact surface of the prep-cooler gasket had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at the lower section of the back screen door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3180 - Repeat Floor in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3080 - Repeat Less than 20 foot candles of light was noted in the refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
  Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.

Comments:
Violations discussed with store manager/advised to add an additional cfm/ mechanical dishmachine final rinse above 180F/wash water temperature above 150F/metal stem food thermometer and chlorine test strips verified and both available during inspection.

July 16, 2003 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside of refrigerator.
  Clean and sanitize these surfaces for food contact.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

Comments:
Final rinse temperature of a mechanical dishmachine above 180F/wash water temperature above 140F/hand washing stressed/violations discussed with store manager/cfm.

April 25, 2003 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) roast beef in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1800 - Repeat The nonfood contact surface of the reach-in cooler gasket had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Less than 10 foot candles of light was noted in the freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 1330 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap to bottom and top of screen door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 2000 - Repeat Kitchen utensils were observed stored unprotected at the lower section of food processing counter.
  Store utensils in the original protective package to protect from contamination until used.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1580 - Repeat The cutting board(s) along the prep counters are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (bar hand sink).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: microwave oven and refrigerator door.
  Clean and sanitize these surfaces for food contact.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3180 - Floor in the kitchen noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Final rinse of mechanical Dishmachine above 180F, (pls see temp strip)/wash water 150F. Hand washing stressed. Replacement for cutting board on order/plumber on board fixing ladie's restroom plumbing problem.

January 22, 2003 (Routine)

Violations:

• 0820 - Critical Ham cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Bacon hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1800 - The nonfood contact surface of the refrigerator gasket ,toaster, and counter had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0220 - Critical The kitchen employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1320 - There was no temperature measuring device located in the refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2890 - Light bulb in reach-in-cooler not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 1520 - There is no temperature measuring device available in the manual warewashing area.
  Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3340 - Critical Containers of lubrican for the waffle toaster is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of lubricant must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3180 - Walls and floor in the food prep area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1580 - The cutting board(s) along the prep-counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Tray of waffle machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: Microwave-oven, can openerand juice machine.
  Clean and sanitize these surfaces for food contact.
• 1330 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 3290 - Broom and dust pan noted to be stored in such a way that it is contaminating equipment.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3140 - Employee's jacket and shirt stored above chest freezer.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination

Comments:
Final rinse of dishmachine above 180, wash water temperature 155. Violations discussed with store manager/cfm

January 22, 2003 (Routine)

Violations:

• 0820 - Critical Ham cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Bacon hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1800 - The nonfood contact surface of the refrigerator gasket ,toaster, and counter had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0220 - Critical The kitchen employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1320 - There was no temperature measuring device located in the refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2890 - Light bulb in reach-in-cooler not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 1520 - There is no temperature measuring device available in the manual warewashing area.
  Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3340 - Critical Containers of lubrican for the waffle toaster is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of lubricant must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3180 - Walls and floor in the food prep area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1580 - The cutting board(s) along the prep-counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Tray of waffle machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: Microwave-oven, can openerand juice machine.
  Clean and sanitize these surfaces for food contact.
• 1330 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 3290 - Broom and dust pan noted to be stored in such a way that it is contaminating equipment.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3140 - Employee's jacket and shirt stored above chest freezer.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination

Comments:
Final rinse of dishmachine above 180, wash water temperature 155. Violations discussed with store manager/cfm