Blimpies, 801 England Street, Ashland, VA - Restaurant inspection findings and violations

July 28, 2009 (Routine)

Violations:

• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back food prep/warewashing area.
  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
• 3240 - Corrected During Inspection Handsink in back food prep area observed unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable slicer and utensil.
  Clean and sanitize these surfaces for food contact.
• 1570 - Corrected During Inspection Rubber spatula was observed in a state of disrepair and damaged.
  Repair the utensil 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. If unable to repair the utensil, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - Corrected During Inspection The compartment(s) of the 3-basin sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1800 - Corrected During Inspection The nonfood contact surface of the can opener 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.
• 3200 - Repeat Intake and exhaust air ducts in food prep area observed heavily soiled.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

Comments:
EHS asked person in charge employee health questions, proper temperatures. PIC answered correctly.

January 28, 2009 (Risk Factor Assessment)

Violation: 0820 A 2 - Corrected During Inspection Critical Chicken salad, Tunafish salad, cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
Comments:
0690- Employee foods unmarked, not separated stored on same shelf as food for retail sale. Correct by discarding or relocating at this time. Ensure that employee food is clearly marked, separated from food for retail sale to prevent possible cross contamination. Corrected on inspection.

July 14, 2008 (Routine)

Violations:

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: lexan containers.
  Clean and sanitize these surfaces for food contact.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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 C - 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.
• 1800 - The nonfood contact surface of the exterior cold holding surfaces 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.
• 3180 - floors,walls, shelving, trays noted in need of deep 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 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

March 12, 2008 (Risk Factor Assessment)

Violations:

• 0220 - Corrected During Inspection Critical A food handler was observed storing excessive amounts of personal prepared and unprepared food in reach in cooler and dry storage areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat,drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants-dented can of red peppers observed.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 3360 - Corrected During Inspection Critical The Quat sanitizer observed too low(below 200 ppm) is not being used in accordance with law or the manufacturer's use directions.
  The sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

July 30, 2007 (Routine)

Violations:

• 2000 - Corrected During Inspection Single service items(cups) observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3140 - Corrected During Inspection Lockers or other suitable facilities for personal storage are not located to protect equipment and bread from contamination
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 3480 - Corrected During Inspection Critical First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

Comments:
Splashguards needed between handsinks and food prep areas. Suggestion: use standard oven thermometer vs. cold-holding unit type for hot holding unit for better accuracy.

February 08, 2007 (Critical Procedures)

Violations:

• 1600 - Corrected During Inspection The compartment(s) or drainboards of the 3-Compartment sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1700 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.

Comments:
PIC informed EHSS that store is going under renovation in April via Tammy the food service manager for Mapco. EHSS informed her to pick up a copy of the food service plan review and submit to HHD. Very good inspection, very cooperative staff.

July 14, 2006 (Routine)

Violations:

• 0260 - Corrected During Inspection Critical The raw bacon,one tomato was observed out of date and spoiled.
  Ensure food is safe and unadulterated.
• 0380 - Corrected During Inspection Critical Repeat Food package is not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants:EHS observed dented can of olives.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered deli meats, cheese in the countertop access reach-in-cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Corrected During Inspection EHS observed food, non food items stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat meats,cheese 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.
• 1570 - Corrected During Inspection Unused or non-functioning equipment (Vegie slicer) not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: deli slicer, soiled interior ceiling of microwave, soiled spatula,containers for storing food.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sanitizer spray bottle,exterior handles of RIC, water pitchers used to refill steamer table.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical Observed employees using the handwashing station for dumping coffee,storing food contact utensils that is not approved for a handwashing station.
  Discontinue to use the handwash station for dumping coffee,etc. This station must be used in accordance with the manufacturers operating procedures, Virginia food regulations.
• 3180 - HVAC vent in the ceiling 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.
• 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

February 14, 2006 (Critical Procedures)

Violations:

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0220 - Corrected During Inspection Critical The PERSONNEL 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.
• 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the FOOD PREP TOP COLD UNIT.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) COLD CUTS & CHEESE 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: -Cutting board.-Soiled gravy/soup ladel.-Deli slicer.-Vegie slicer.
  CORRECTED ON INSPECTION.Clean and sanitize these surfaces for food contact.
• 2190 - Water from the handwashing sinks was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3330 - Corrected During Inspection Critical Repeat Working containers of Cleaning PRODUCT 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:
PERSON IN CHARGE VERY HELPFUL, EAGER TO LCORRECT ANY VIOLATIONS,AND TO LEARN FOOD SAFETY.

August 01, 2005 (Follow-up)

Violations:

• 1730 - The food temperature measuring device was found out of calibration in the range of use. Observed dial thermometer in True prep cooler to read 46*F when actual temperature was measured to be 40*F.
  Replace thermometer to ensure accuracy in the range of use.
• 3380 - Corrected During Inspection Critical Repeat Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine sanitizer concentration is not within required concentration level. Observed wiping cloth bucket concentration to be less than 50 parts per million (ppm).
  Ensure sanitizer concentration meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces. The appropriate level will kill micro-organisms, but not leave chemical residuals on cleaned surfaces. Chlorine / bleach sanitizer concentration should be 50-100 ppm. CHECK SANITIZER STRENGTH REGULARLY.

July 11, 2005 (Routine)

Violations:

• 0060 - Corrected During Inspection Critical The person-in-charge failed to achieve a passing score on the Virginia Department of Health’s food safety questionnaire.
  The correct answers to the questionnaire were given and reviewed with the person-in-charge.
• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Observed severely dented can of Chili con Carne on shelf.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0820 - Critical Food hot holding at improper temperatures. Observed breakfast sandwiches and sausages hot holding below 140F for greater than 4 hours.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0840 - Corrected During Inspection Critical Commercially processed ready-to-eat (RTE) food was not discarded by the consume by date. Observed out dated meatballs (marked "6/25") in prep cooler.
  Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by" date marked on the food container. 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.
• 1320 - Repeat There was no temperature measuring device located in the Delfield and True prep coolers.
  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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Chlorine / bleach sanitizer concentration should be 50-100 ppm. CHECK SANITIZER STRENGTH REGULARLY.
• 1570 - Repeat The following items were observed in a condition that prevents necessary maintenance and easy cleaning:- caulking along counter at front handsink was observed torn and moldy- oven mitts observed torn and stained
  Replace the equipment to restore a state of condition that allows for proper operation, maintenance and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: - can opener blade (grime)- washed dishes on 3-compartment sink drain board (food debris)- interior of bread ovens (food debris)- soda nozzles (grime and mold)
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - syrup/grime on soda room floor- exterior of bread oven and True freezer (grime)- wire storage shelves (dust and grime)
  Maintain nonfood-contact surfaces of equipment clean.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2260 - Critical Plumbing does not meet International Plumbing Code requirement for backflow prevention. Carbonators observed without an ASSE 1022 qualified backflow prevention (BFP) device with intermediate atmospheric vent installed on water line at the pump head or before the mixing tank. Carbonic acid could potentially backflow into copper water lines and leach copper into water supply.
  Install a BFP device with intermediate atmospheric vent on the water supply line to prevent potential backflow of carbonic acid into copper water lines.
• 2310 B - Corrected During Inspection The handwash station at the back room is being used for purposes other than washing hands. Observed several wiping cloths in sink.
  Handwash facilities are to be used for washing hands only.
• 3180 - Repeat The following areas were noted in need of cleaning:- wall behind microwave counter- floors in sink room - floors at prep area
  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 - Repeat 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.
• 3330 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled. Observed spray bottle of cleaner without label.
  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.
• 3340 1 - Corrected During Inspection Containers of cleaning agent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed "Carbon Off" degreaser store in cabinet with salt, pepper, oil and vinegar.
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3380 - Corrected During Inspection Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine sanitizer concentration is not within required concentration level. Observed wiping cloth bucket concentration to be greater than 200 parts per million (ppm).
  Ensure sanitizer concentration meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces. The appropriate level will kill micro-organisms, but not leave chemical residuals on cleaned surfaces. Chlorine / bleach sanitizer concentration should be 50-100 ppm. CHECK SANITIZER STRENGTH REGULARLY.

August 17, 2004 (Follow-up)

Violations:

• 1580 - The cutting board(s) along the deli 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.
• 1060 - The nonfood contact surface of the coffee counter is not corrosion resistant, nonabsorbent, and/or smooth. Observed fiberboard of cabinet to be water damaged and swelled - it is no longer non-absorbent or easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

Comments:
All violations from inspection of 8/3/04 have been completely corrected with exception of those noted above. Replacement equipment is on order to satisfy remaining violations. Permit issued 8/18/04.

August 03, 2004 (Routine)

Violations:

• 0140 - Critical Improper handwashing procedures. Observed employee dip hands in sanitizer bucket, dry with paper towel, when put on disposable gloves.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. HANDWASHING SIGNAGE WILL BE PROVIDED BY VDH.
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employee drink in open cup on prep table.
  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.
• 0610 - Items stored on the floor or food stored less than 6" above the floor. Observed bottom shelves of storage racks to be less than 6" above floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters to facilitate cleaning and prevent pest harborage.
• 3180 - Physical structure noted in need of cleaning in the following area:- all ceiling vents- all floors (especially under 3-compartment sink- backsplash of 3-compartment sink (moldy)- kitchen door (greasy)
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Chlorine/bleach concentration should be 50-100 parts per million. Quaternary ammonium solutions should be 200 parts per million.
• 1570 - The following was observed in a state of disrepair and/or damaged:- can opener blade is rusted and dull- wire shelves of deli-counter prep cooler rusted- grout around deli-counter sink worn- soda tubing/pack leak in back hallway
  Repair or replace the equipment 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.
• 1320 - Repeat There was no temperature measuring device located in the back room Delfield prep 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.
• 1320 - The temperature measuring device located at the deli prep cooler is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - side of deli counters- radio on deli counter- compressor under deli counter hand sink- fan on top of microwave- exterior of bread oven- exterior of microwave- exterior of prep coolers- self-service islands and counter
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: - exteriors and serviceable interiors of latte, cappuccino and smoothie machines- Lexan bins holding single-service dressing packets in back room- fan guards of True reach-in freezer
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: - utensils in a bin on clean dishware rack- pan and container covers on clean dishware rack- can opener blade
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - soda nozzles at self-service counter- coffee carafes under donut case- electric slicer - electric sandwich press- interior of bread oven- interior of prep coolers
  Clean and sanitize these surfaces for food contact.
• 1580 - The cutting board(s) along the deli 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.
• 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.
• 3030 - No disposable towels were provided a the hand washing lavatory in the women's restroom.
  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
• 3020 - Soap was not provided at the hand washing lavatory in the mens and womens restrooms.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3045 - 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. SIGNAGE PROVIDED BY VDH.
• 2000 - Repeat Single service items observed unprotected from contamination. Observed cups at self-service counters unprotected.
  Store single service items in its original protective packaging or inverted in an approved dispenser. CORRECTED AT TIME OF INSPECTION.
• 1060 - The nonfood contact surface of the coffee counter is not corrosion resistant, nonabsorbent, and/or smooth. Observed fiberboard of cabinet to be water damaged and swelled - it is no longer non-absorbent or easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

Comments:
Signage pertaining to handwashing and dishware cleaning were provided, as well as information regarding safe food handling and storage.

January 05, 2004 (Critical Procedures)

Violations:

• 0220 - Critical Repeat Employees eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed employee container of potato chips opened and on counter at sandwich prep area.
  Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. CORRECTED AT TIME OF INSPECTION.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw beef patties stored above shredded cheese in True RIF.
  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. CORRECTED AT TIME OF INSPECTION.
• 0470 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. Observed sandwich knife with dried paint on handle and blade.
  Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. CORRECTED AT TIME OF INSPECTION.
• 0820 - Critical Repeat Food cold holding at improper temperatures. Observed sauerkraut at the hot dog bar holding at 49F.
  Adjust refrigeration unit to maintain food storage at 41F (45F) or below. CORRECTED AT TIME OF INSPECTION.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: self service soda machine nozzles.
  Clean and sanitize these surfaces for food contact.
• 3140 - There is no area designated for employees to eat, drink, and use tobacco, and a potential from contamination exists. Observed employee visors and aprons stored next to and on top of cleaned dishware and single service items.
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 3330 - Critical Working containers of degreaser are not properly labeled. Observed spray bottle without label.
  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. CORRECTED AT TIME OF INSPECTION.
• 3380 - Critical The chlorine/bleach sanitizing solution being applied to food contact surfaces is at a concentration in excess of 200 parts per million (ppm).
  Utilize only a chlorine/bleach sanitizing solution that registers between 50 - 100 ppm when applying to food contact surfaces. CORRECTED AT TIME OF INSPECTION.

Comments:
Recommend storing cans of tuna in refrigeration unit to reduce cooling time needed after preparation.

August 04, 2003 (Follow-up)

Violations:

• 1320 - Repeat There was no temperature measuring device located in the rear prep 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.
• 2000 - Repeat Single service items were found stored on the floor in the rear storage area.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0820 - Critical Repeat Hot dogs hot holding at improper temperatures. Hot dogs were found placed cold on the hot holding unit.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Heat hot dogs to their correct cooking temperature prior to placing on the hot holding unit. Hot holding units are not for heating foods, but are for holding hot.

July 11, 2003 (Routine)

Violations:

• 0220 - Critical Open 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. Item corrected at the time of the inspection.
• 3320 - Critical Chemical spray bottle observed without a label.
  Label spray bottles with contents or discard. Item corrected at the time of the inspection.
• 0820 - Critical Hot dog found to be hot holding at improper temperatures. It was found to be at 120 degrees Fahrenheit.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Item corrected at the time of the inspection.
• 1320 - Repeat There was no temperature measuring device located in the front and rear prep coolers.
  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.
• 2000 - Single service items were found stored on the floor in the storage area.
  Store single service items least 6 inches above the floor.
• 1770 - Observed accumulations of grime and debris on the following food contact and non-food contact surfaces:- surfaces of the can opener blade- crevices of the slicer- gasket of the rear prep cooler- gasket of the front prep cooler- handles and gaskets of the rear stand up freezer- vegetable slicer- handles of the microwave
  Clean and sanitize these surfaces for food and non-food contact.
• 3180 - The pipes under the three compartment sink 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.
• 3170 - The ceiling tile over the stand up cooler is not maintained in good repair. It was found to be torn.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.