 |
|
Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Restaurant: Boulevard Pizza and Italian Eatery
Address: 2935 Virginia Beach Boulevard, Virginia Beach, Virginia
Phone: (757) 463-1311
Total inspections: 19
Last inspection: Aug 5, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|
- 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.Employees did not wash hands after eating and drinking and before beginning food service work.
- 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
- 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatories
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 0440 - Critical Inadequate record keeping system of clam tags.
- 0820 A 2 - Critical Potentially hazardous food in walk-in refrigerator cold holding at improper temperatures
- 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the shellfish and hamburgers that may be served raw and/or undercooked
- 3340 - Corrected During Inspection Critical Containers of cleaners not stored separately from insecticides or rodenticides.
- 1320 - Corrected During Inspection There was no temperature measuring device located in the refrigerator.
- 0570 - Repeat Wiping cloths improperly stored between use.
- 2000 C - Single service items observed unprotected from contamination.
- 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
- 3080 - Less than 20 foot candles of light was noted in the low boy refrigerators.
- 3080 - Less than 50 foot candles of light was noted in the prep area.
|
August 05, 2009 | Routine | 6 | 8 | Details / Comments |
- 0550 - Tongs stored on handle of oven, improperly stored between use.
- 0570 - Wiping cloths improperly stored between use.
- 1800 - The nonfood contact surface of the stove top has accumulations of grime and debris.
- 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
- 2800 - Grease barrels stored on soil. Move grease barrels to asphalt or build a concrete pad to protect ground.
- 3170 - Repeat Several floor tiles are missing and/or damaged in the back of the kitchen, not maintained in good repair.
- 3180 - Repeat Floor under the cookline is noted in need of cleaning.
|
April 21, 2009 | Routine | 0 | 7 | Details / Comments |
- 0140 - Critical Improper handwashing procedures observed. (Employee dried hands on apron).
- 0220 - Corrected During Inspection Critical Employee open drink (can of soda) stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0610 - Corrected During Inspection Container of chicken wings stored on the walk-in floor.
- 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator gaskets in food prep refrigerators are not clean.
- 2310 B - The handwashing sink at the back of the kitchen is being used to store drain plugs and scrubbing utensils, purposes other than washing hands.
- 3030 - No disposable towels were provided at the hand washing lavatory at the back of the kitchen.
- 3170 - Floor tiles are missing in various areas at the back of the kitchen. The formica partition at the counter next to a food prep refrigerator is damaged.
- 3180 - Floor below cookline is noted in need of cleaning. Floor in walk-in refrigerator is in need of cleaning.
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
|
December 04, 2008 | Routine | 3 | 7 | Details / Comments |
- 0060 - Critical Repeat NO CERTIFIED FOOD MANAGER ON SITE AT THIS TIME
- 0820 A 2 - Critical Repeat HAM AND CHEESE cold holding at improper temperatures
- 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
- 1570 - REACH IN REFRIGERATOR 55 DDEGREES was observed in a state of disrepair and damaged. TAbles in the back area not in good repair
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: canopener blade.
- 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving inn the walk inn refrigerator
- 1800 - Repeat The nonfood contact surface of the COOKING EQUIPMENT has accumulations of grime and debris.The shelving is also dirty.
- 2310 - Critical Repeat The handwashing facility located at the back area is blocked, preventing access by employees for easy handwashing.
- 3030 - No disposable towels were provided at the hand washing lavatory in the 3 compartment sink area
- 3170 - Repeat Ceiling in the front area is not maintained in good repair,tiles missing
- 3180 - Repeat Floors, walls and ceilings through out noted in need of cleaning.This includes the inside of the walk in refrigerator
- 3220 - Mops not hung up to air dry.
|
July 08, 2008 | Routine | 4 | 7 | Details / Comments |
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0550 - Repeat Dispensing utensils improperly stored between uses.
- 0610 - Repeat Food stored on the floorin the walk in refrigerator.
- 0810 - The methods used for cooling were not adequate.
- 0820 A 1 - Critical Meatballs hot holding at improper temperatures.
- 0820 A 2 - Critical Cream, lasagna and mussels cold holding at improper temperatures.
- 0830 - Critical The prepared ready-to-eat sliced meats and cheeses and lasagna in the freezer is not properly dated for disposition.
- 1320 - The temperature measuring device in the walk in refrigerator was not properly located in the warmest part of the unit.
- 1320 - Repeat There was no temperature measuring device located in the multiple refrigerators and freezers.
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
- 1570 - Thermometer in the walk in refrigerator was observed in a state of disrepair and damaged.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
- 2000 - Single service items observed unprotected from contamination.
- 2310 - Critical The handwashing facility located at the rear of the kitchen is blocked, preventing access by employees for easy handwashing.
- 2310 B - The handwash station at the front of the kitchen is being used for purposes other than washing hands.
- 2720 - Dumpster or outside refuse container was uncovered.
- 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
- 2890 - Repeat Light bulb in in front area of the kitchen not shielded, coated, or otherwise shatter-resistant.
- 2920 - Repeat Ladies' toilet room door is not provided with a self-closing door
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 3170 - Repeat Floor is not maintained in good repair
- 3180 - Repeat Walk in floor noted in need of cleaning.
- 3200 - Intake and exhaust air ducts (toilet rooms) are not being cleaned
|
March 21, 2008 | Routine | 6 | 16 | Details / Comments |
- 0060 - Critical NO PROOF OF CERTIFIED MANAGER ON STAFF,CERTIFICTION IS NOT AVAILABLE.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: salads&
- 0550 - Dispensing utensils improperly stored between uses.Ice scoop in the machine withthe handle buried
- 0570 - Wiping cloths improperly stored between use.
- 1570 - THe ice scoop was observed in a condition that prevents necessary maintenance and easy cleaning.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, and the clean equipment, stored in the dirty container..Ice scoop also
- 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean equipment strage containers, ,shelving in the walk in refrigerator,equipment storge containers, range..
- 1800 - Repeat The nonfood contact surface of the range and the sides of the equipment, and the front of the quipment has accumulations of grime and debris.The shelving throughout is dirty.
- 2350 - Critical A recent repair to plumbing system components of the toilet waste disposal system are not in accordance with law.
- 2540 - Critical Sewage is not being properly disposed of in an approved sewage disposal system.
- 2890 - Repeat Light bulb in backroom not shielded, coated, or otherwise shatter-resistant.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door,
- 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the front area.
- 3170 - Repeat THe floor under the equipment , especially under the oven is not maintained in good repair
- 3180 - Repeat THe floor throughout, especially under the stove area and the walk inn refrigerator noted in need of cleaning. The ceiling in the walk in refrigerator.
- 3280 - Dead roaches were found on the premises
|
December 03, 2007 | Routine | 4 | 13 | Details / Comments |
- 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 (ex: dented food cans)
- 0470 - Corrected During Inspection Critical Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
- 0610 - Food stored on the floor or food stored less than 6" above the floor.
- 1320 - Repeat There were no temperature measuring devices located in the low boy refrigerator and freezers.
- 1510 - The person in charge could not provide a food temperature measuring device.
- 1520 - There is no temperature measuring device available in the manual warewashing area.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and can-opener.
- 1800 - Repeat The nonfood contact surface of the top of oven has accumulations of grime and debris.
- 2000 - Wooden pizza paddle found stored on floor.
- 2890 - Repeat Light bulbs in prep area not shielded, coated, or otherwise shatter-resistant and some are missing end-caps.
- 2920 - Toilet room door is not provided with a self-closing door
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door has gap at base.
- 3170 - Repeat Floors are not maintained in good repair
|
August 28, 2007 | Routine | 3 | 10 | Details / Comments |
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom of the reach in freezer
- 1800 - Repeat The nonfood contact surface of the shelving, and the outside of the oven has accumulations of grime and debris.
- 2890 - Light bulb in preperation area not shielded, coated, or otherwise shatter-resistant.
- 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Preperation area
- 3170 - Repeat The ceiling vent in the preperation area is not maintained in good repair.APPEARS TO BE FALLING DOWN
- 3180 - Repeat Floors, walls and ceiling in the kitchen/prepereation area.Thereis heavy grease and old food residue under the range and back of the fryers
|
May 15, 2007 | Routine | 0 | 7 | Details / Comments |
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in the reach down freezer.
- 1320 - Repeat There was no visible temperature measuring device located in the chest freezer..
- 1570 - Repeat Shelvingwas observed in a state of disrepair and damaged.
- 1570 - Repeat Shelving in the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
- 1790 - Repeat The cavity of the microwave oven is observed soiled.
- 1800 - Repeat The nonfood contact surface of the sides of the equipment has accumulations of grime and debris.The shelving also needs cleaning
- 2000 - Single service items observed unprotected from contamination.
- 3170 - Repeat Floors throughout the kitchen, and the ceiling vent in the front area is not maintained in good repair
- 3180 - Walls and the ceiling tiles noted in need of cleaning.
|
February 07, 2007 | Routine | 0 | 8 | Details / Comments |
- 0820 - Critical Repeat Meat balls hot holding at improper temperatures, 125 degrees
- 1320 - Repeat There was no temperature visual measuring device located in the under counter refrigerators and ther freezers.
- 1570 - The shelving in the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.Heavy rust
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Blade of the can opener.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Large mixer.
- 3170 - The floor tiles throughout are not maintained in good repair. The ceiling tile are not in good repair
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
- 3220 - Repeat Mops not hung up to air dry.
- 3270 - Methods are not being used to control pests, back door wide open
- 3490 - LArge container od personel supplement on the work table in the back room
|
October 12, 2006 | Routine | 2 | 8 | Details / Comments |
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
- 0450 C - Repeat Bowl or utensil without handle used to dispense food.
- 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
- 0560 - Linens in contact with food.
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
- 0820 - Critical Repeat Food cold holding at improper temperatures.
- 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- 0840 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not labeled with a ""consume by"" date.
- 1320 - There was no temperature measuring device located in the reach-in freezer.
- 1450 - Cold holding units are not capable of holding potentially hazardous food at 41F or below.
- 1570 - Repeat Door to the low-boy unit on the right in the kitchen was observed in a state of disrepair and damaged.
- 1730 - The thermometer on the display unit is not in good repair and/ or not accurate in the range of use.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: make table, can opener and the meat slicer.
- 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
- 1800 - Repeat The nonfood contact surface of the equipment has accumulations of grime and debris.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
- 3220 - Repeat Mops not hung up to air dry.
- 3340 - Critical Repeat Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
|
June 27, 2006 | Routine | 8 | 12 | Details / Comments |
- 0450 C - Corrected During Inspection Repeat Bowl or utensil without handle used to dispense food.
- 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs, raw chicken and shellfish stored over sauce and pickles.
- 0470 - Corrected During Inspection Critical Raw fruits and vegetables stored with ready-to-eat food (RTE). A cut lemon was stored with deli meat at the low-boy refrigerator.
- 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer, storage area (opened packer of food).
- 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Canned food stored on the floor in the kitchen/storage area.
- 0760 - Corrected During Inspection Critical The meatballs for hot holding was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
- 0820 - Corrected During Inspection Critical Repeat Meatballs hot holding at improper temperatures.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- 0830 - Critical Repeat The prepared ready-to-eat food in the freezer is not properly dated for disposition.
- 1060 - Corrected During Inspection Repeat The nonfood contact surface of the cloth under glasses is not corrosion resistant, nonabsorbent, and/or smooth.
- 1570 - Repeat Door to the low-boy refrigerator next to the wall and the door handle of one of the freezers in the storage/dishwashing area was observed in a condition that prevents necessary maintenance and easy cleaning.
- 1570 - Repeat The door gasket of the low-boy refrigerator next to the wall at the cookline was damaged.
- 1800 - Repeat The nonfood contact surface of the surface of freezer, interior of refrigeration units has accumulations of grime and debris.
- 2000 - Corrected During Inspection Repeat Clean utensils were observed stored with the food-contact surface facing upward.
- 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
- 2010 - Corrected During Inspection Wooden pizza paddle stored between wall and equipment at the cookline.
- 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents and is not tight fitting and self-closing.
- 3220 - Mops not hung up to air dry.
|
March 01, 2006 | Routine | 4 | 9 | Details / Comments |
- 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 (ex: dented food cans)
- 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0960 2 - Corrected During Inspection The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
- 1060 - The nonfood contact surface of the linen under glasses is not corrosion resistant, nonabsorbent, and/or smooth.
- 1150 - Repeat The nonfood contact surface of the foiled covered stove is not designed or constructed to be easily cleanable.
- 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
- 1750 - Manufacturer containers were observed reused for the storage of food.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: utensils in the drawer, and meat slicer.
- 1800 - Repeat The nonfood contact surface of several equipments including refrigerators, shelvings and prep tables has accumulations of grime and debris.
- 2000 - Repeat Single service items observed unprotected from contamination.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. An opening to the outside next to the hood system without screen on, and the back door is not self closing and tight fitting.
- 3080 - Repeat Less than 20 foot candles of light was noted in the low-boy refrigerators.
- 3340 - Corrected During Inspection Critical Repeat Container of chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
|
December 01, 2005 | Follow-up | 4 | 10 | Details / Comments |
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0410 - Critical The shellfish offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
- 0440 - Critical Tags missing from the shellfish containers.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees handling salad with bare hands.
- 0470 - Critical Repeat Unwrapped or uncovered food in several refrigeration units.
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
- 0820 - Critical Repeat Potentially hazardous food cold holding at improper temperatures.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
- 0850 - Critical Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
- 1150 - Repeat The nonfood contact surface of the foiled covered stove is not designed or constructed to be easily cleanable.
- 1320 - Repeat The temperature measuring device in some refrigeration units was not properly located in the warmest part of the unit.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 1570 - Repeat Handle to the walk-in unit was observed in a state of disrepair and damaged.
- 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine concentration greater than 200 ppm when tested.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the 2 door freezer, lids to bulk food containers.
- 1800 - Repeat The nonfood contact surface of several equipments including refrigerators, shelvings and prep tables has accumulations of grime and debris.
- 1930 - Repeat Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Soiled linens stored on the floor.
- 2000 - Repeat Single service items observed unprotected from contamination.
- 2310 - Critical Repeat The handwashing facility located next to the three compartment sink is blocked, preventing access by employees for easy handwashing.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. An opening to the outside next to the hood system without screen on, and the back door is not self closing and tight fitting.
- 3080 - Repeat Less than 10 foot candles of light was noted in the part of the walk-in unit.
- 3180 - Repeat Wall and floor in the kitchen and storage area noted in need of cleaning.
- 3240 - Handwashing facilities are unclean and not maintained
- 3340 - Critical Repeat Container of chemical such as 10W-40 is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
|
November 03, 2005 | Routine | 12 | 11 | Details / Comments |
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drink stored on the top shelves of the walk-in unit.
- 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
- 0470 - Critical Repeat Unwrapped or uncovered food in the kitchen and storage area.
- 0570 - Wiping cloths improperly stored between use.
- 0820 - Critical Repeat Food cold holding at improper temperatures.
- 1150 - Repeat The nonfood contact surface of the foil covered shelves and exterior of the refrigeration unit is not designed or constructed to be easily cleanable.
- 1320 - Corrected During Inspection There was no temperature measuring device located in the freezer.
- 1450 - Display refrigerator is not sufficient in number or capacity to meet the food storage demands of the establishment.
- 1580 - The cutting board used to cut vegetable is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: dough containers, exterior and interior of the bulk food containers, dough mixer, interior of the refrigeration units, gaskets of the refrigeration units.
- 1790 - The food contact equipment surface of the stove and cooking equipment is observed soiled with accumulations of grime and debris.
- 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
- 2790 - The indoor wall material located behind the cookline and the handbasin does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
- 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
- 3080 - Repeat Less than 10 foot candles of light was noted in the back of the walk-in unit.
- 3080 - Repeat Less than 20 foot candles of light was noted in the low-boy refrigerators.
- 3080 - Less than 50 foot candles of light was noted in the kitchen prep area.
- 3180 - Repeat Ceiling, wall and floor in the kitchen area noted in need of cleaning.
- 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
- 3340 - Corrected During Inspection Critical Repeat Container of chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Open bottle of chlorine stored next to clean utensils.
|
August 04, 2005 | Routine | 5 | 12 | Details / Comments |
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
- 0820 - Critical Meatball hot holding at improper temperatures.
- 0820 - Critical Repeat Foods cold holding at improper temperatures.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit is not properly dated for disposition.
- 1150 - Repeat The nonfood contact surface of the foil is not designed or constructed to be easily cleanable.
- 1320 - Repeat There was no temperature measuring device located in one of the prep refrigerator.
- 1570 - Refrigerator handles and the handle of the walk-in refrigerator door were observed in a state of disrepair and damaged.
- 1570 - Broken microwave not removed from the premises.
- 1730 - The thermometer on the double door freezer is not in good repair and/ or not accurate in the range of use.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, and the mixer.
- 1800 - The nonfood contact surface of all the refrigeration units, frigerator gaskets have accumulations of grime and debris.
- 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: glasses.
- 2000 - Single service items observed unprotected from contamination.
- 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
- 2350 ii - Plumbing connections under the women's toilet handbasin is leaking.
- 2350 ii - The faucet of the handbasin in the kitchen area in poor repair.
- 2720 - Dumpster or outside refuse container was open or uncovered.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents, not self-closing.
- 3045 - The sign that notifies food employees to wash their hands is not clearly visible in the kitchen area.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 3080 - Less than 20 foot candles of light was noted in the low-boy refrigerator, and display refrigerators
- 3080 - Less than 10 foot candles of light was noted in the back of the walk-in refrigerator
- 3170 - Repeat Ceilings and floor tiles in the kitchen area are not maintained in good repair
- 3180 - Repeat Walls and floor in the kitchen especially around the grill noted in need of cleaning.
- 3220 - Mops not hung up to air dry.
|
April 04, 2005 | Routine | 6 | 14 | Details / Comments |
- 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
- 0820 - Critical Meatball hot holding at improper temperatures.
- 0820 - Critical Repeat Foods cold holding at improper temperatures.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the walk-in refrigeration unit is not properly dated for disposition.
- 1150 - Repeat The nonfood contact surface of the foil is not designed or constructed to be easily cleanable.
- 1320 - Repeat There was no temperature measuring device located in one of the prep refrigerator.
- 1570 - Refrigerator handles and the handle of the walk-in refrigerator door were observed in a state of disrepair and damaged.
- 1570 - Broken microwave not removed from the premises.
- 1730 - The thermometer on the double door freezer is not in good repair and/ or not accurate in the range of use.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, and the mixer.
- 1800 - The nonfood contact surface of all the refrigeration units, frigerator gaskets have accumulations of grime and debris.
- 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: glasses.
- 2000 - Single service items observed unprotected from contamination.
- 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
- 2350 ii - Plumbing connections under the women's toilet handbasin is leaking.
- 2350 ii - The faucet of the handbasin in the kitchen area in poor repair.
- 2720 - Dumpster or outside refuse container was open or uncovered.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents, not self-closing.
- 3045 - The sign that notifies food employees to wash their hands is not clearly visible in the kitchen area.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 3080 - Less than 20 foot candles of light was noted in the low-boy refrigerator, and display refrigerators
- 3080 - Less than 10 foot candles of light was noted in the back of the walk-in refrigerator
- 3170 - Repeat Ceilings and floor tiles in the kitchen area are not maintained in good repair
- 3180 - Repeat Walls and floor in the kitchen especially around the grill noted in need of cleaning.
- 3220 - Mops not hung up to air dry.
|
April 04, 2005 | Routine | 6 | 14 | Details / Comments |
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0470 - Corrected During Inspection Critical Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
- 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
- 0480 - Unlabeled oil containers.
- 0530 - Unpackaged food stored in direct contact with undrained ice.
- 0820 - Critical Potentially hazardous food in upper sections of prep refrigerators cold holding at improper temperatures.
- 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- 0960 1 - Critical The food contact surface of the garbage bag storing dough is not safe.
- 0960 2 - The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
- 1150 - The nonfood contact surface of the foil covered shelving is not designed or constructed to be easily cleanable.
- 1320 - Corrected During Inspection There was no temperature measuring device located in the display refrigerator.
- 1560 - There are floor mounted freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
- 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
- 2000 - Corrected During Inspection Cutting boards were found stored on faucet above 3-compartment sink.
- 2600 - The waste oil container is stored on absorbent material.
- 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Doors not tight fitting or self-closing.
- 3170 - Ceiling tiles in toilet rooms not maintained in good repair
- 3180 - Floor in the kitchen noted in need of cleaning.
- 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
|
February 15, 2005 | Routine | 7 | 13 | Details / Comments |
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0470 - Corrected During Inspection Critical Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
- 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
- 0480 - Unlabeled oil containers.
- 0530 - Unpackaged food stored in direct contact with undrained ice.
- 0820 - Critical Potentially hazardous food in upper sections of prep refrigerators cold holding at improper temperatures.
- 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
- 0960 1 - Critical The food contact surface of the garbage bag storing dough is not safe.
- 0960 2 - The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
- 1150 - The nonfood contact surface of the foil covered shelving is not designed or constructed to be easily cleanable.
- 1320 - Corrected During Inspection There was no temperature measuring device located in the display refrigerator.
- 1560 - There are floor mounted freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
- 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
- 2000 - Corrected During Inspection Cutting boards were found stored on faucet above 3-compartment sink.
- 2600 - The waste oil container is stored on absorbent material.
- 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Doors not tight fitting or self-closing.
- 3170 - Ceiling tiles in toilet rooms not maintained in good repair
- 3180 - Floor in the kitchen noted in need of cleaning.
- 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
|
February 15, 2005 | Routine | 7 | 13 | Details / Comments |
August 05, 2009 (Routine)
Violations: - 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.Employees did not wash hands after eating and drinking and before beginning food service work.
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.
- 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
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.
- 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatories
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
- 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.
- 0440 - Critical Inadequate record keeping system of clam tags.
Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- 0820 A 2 - Critical Potentially hazardous food in walk-in refrigerator cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 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. 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.
- 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the shellfish and hamburgers that may be served raw and/or undercooked
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 3340 - Corrected During Inspection Critical Containers of cleaners 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.
- 1320 - Corrected During Inspection 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.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
- 3080 - Less than 20 foot candles of light was noted in the low boy refrigerators.
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
- 3080 - Less than 50 foot candles of light was noted in the prep 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
Comments:
Thermostat adjusted to lower air temperature in walk-in refrigerator. Maintain PHF below 41 degrees Fahrenheit. Violations discussed for correction.
April 21, 2009 (Routine)
Violations: - 0550 - Tongs stored on handle of oven, improperly stored between use.
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.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 1800 - The nonfood contact surface of the stove top 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.
- 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- 2800 - Grease barrels stored on soil. Move grease barrels to asphalt or build a concrete pad to protect ground.
Outdoor storage areas for refuse, recyclables, or returnables shall be made of approved materials. See 12 VAC 5-421-2600 and 2610.
- 3170 - Repeat Several floor tiles are missing and/or damaged in the back of the kitchen, not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat Floor under the cookline 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.
Comments:
Violations discussed with manager.
December 04, 2008 (Routine)
Violations: - 0140 - Critical Improper handwashing procedures observed. (Employee dried hands on apron).
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 Employee open drink (can of soda) 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.
- 0610 - Corrected During Inspection Container of chicken wings stored on the walk-in floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
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: refrigerator gaskets in food prep refrigerators are not clean.
Maintain nonfood-contact surfaces of equipment clean.
- 2310 B - The handwashing sink at the back of the kitchen is being used to store drain plugs and scrubbing utensils, purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only
- 3030 - No disposable towels were provided at the hand washing lavatory at the back of the kitchen.
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
- 3170 - Floor tiles are missing in various areas at the back of the kitchen. The formica partition at the counter next to a food prep refrigerator is damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Floor below cookline is noted in need of cleaning. Floor in walk-in refrigerator is 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:
No food prep at visit, stove cleaning in process. Violations discussed with managers. VDH Changes to Regulation newsletter given and discussed.
July 08, 2008 (Routine)
Violations: - 0060 - Critical Repeat NO CERTIFIED FOOD MANAGER ON SITE AT THIS TIME
- 0820 A 2 - Critical Repeat HAM AND CHEESE cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters.
- 1570 - REACH IN REFRIGERATOR 55 DDEGREES was observed in a state of disrepair and damaged. TAbles in the back area not in good repair
Repair the REFRIGERATOR 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 replace it with one that meets the specifications of 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: canopener blade.
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: shelving inn the walk inn refrigerator
Maintain nonfood-contact surfaces of equipment clean.
- 1800 - Repeat The nonfood contact surface of the COOKING 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.
- 2310 - Critical Repeat The handwashing facility located at the back area 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 material preventing its use.
- 3030 - No disposable towels were provided at the hand washing lavatory in the 3 compartment sink 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
- 3170 - Repeat Ceiling in the front area is not maintained in good repair,tiles missing
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat Floors, walls and ceilings through out noted in need of cleaning.This includes the inside of the walk in refrigerator
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:
Certified food manager to be on site at all times when open. REPEAT VIOLATIONS NEED TO BE CORRECTED NOW
March 21, 2008 (Routine)
Violations: - 0220 - Critical In use 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.
- 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.
- 0550 - Repeat Dispensing utensils 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.
- 0610 - Repeat Food stored on the floorin the walk in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 0820 A 1 - Critical Meatballs hot holding at improper temperatures.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
- 0820 A 2 - Critical Cream, lasagna and mussels cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
- 0830 - Critical The prepared ready-to-eat sliced meats and cheeses and lasagna in the freezer is not properly dated for disposition.
Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
- 1320 - The temperature measuring device in the walk in refrigerator was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- 1320 - Repeat There was no temperature measuring device located in the multiple 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.
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters.
- 1570 - Thermometer in the walk in refrigerator was observed in a state of disrepair and damaged.
Replace the thermometer.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Clean and sanitize these surfaces for food contact.
- 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 2310 - Critical The handwashing facility located at the rear of 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 steamer pan preventing its use.
- 2310 B - The handwash station at the front of the kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only
- 2720 - Dumpster or outside refuse container was uncovered.
Cover all waste containers when not in continuous use.
- 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- 2890 - Repeat Light bulb in in front area of the kitchen not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb.
- 2920 - Repeat Ladies' toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- 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.
- 3170 - Repeat Floor is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat Walk in floor 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 (toilet rooms) 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. A fact sheet explaining changes to the food code was provided. Discussed the holding temperature of the walk in refrigerator and the need for the unit to be serviced. A time frame for the correction of violations was discussed.
December 03, 2007 (Routine)
Violations: - 0060 - Critical NO PROOF OF CERTIFIED MANAGER ON STAFF,CERTIFICTION IS NOT AVAILABLE.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 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.
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: salads&
Store food in packages, covered containers, or wrappings.
- 0550 - Dispensing utensils improperly stored between uses.Ice scoop in the machine withthe handle buried
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 140F.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 1570 - THe ice scoop was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the ice scoop 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 ,, replace it with one that meets the specifications of 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, and the clean equipment, stored in the dirty container..Ice scoop also
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: clean equipment strage containers, ,shelving in the walk in refrigerator,equipment storge containers, range..
Maintain nonfood-contact surfaces of equipment clean.
- 1800 - Repeat The nonfood contact surface of the range and the sides of the equipment, and the front of the quipment has accumulations of grime and debris.The shelving throughout is dirty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 2350 - Critical A recent repair to plumbing system components of the toilet waste disposal system are not in accordance with law.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- 2540 - Critical Sewage is not being properly disposed of in an approved sewage disposal system.
Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
- 2890 - Repeat Light bulb in backroom not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back 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.
- 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the front 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
- 3170 - Repeat THe floor under the equipment , especially under the oven is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat THe floor throughout, especially under the stove area and the walk inn refrigerator noted in need of cleaning. The ceiling in the walk in refrigerator.
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.
- 3280 - Dead roaches were found on the premises
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.
Comments:
NEED SOME DEEP CLEANING NOW. HAVE EZTERMINATOR CHECK THE FACILITY FOR INSECTS.
August 28, 2007 (Routine)
Violations: - 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 (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 Raw shell eggs 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.
- 0610 - Food 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.
- 1320 - Repeat There were no temperature measuring devices located in the low boy refrigerator 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.
- 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and can-opener.
Clean and sanitize these surfaces for food contact.
- 1800 - Repeat The nonfood contact surface of the top of oven 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 - Wooden pizza paddle found stored on floor.
Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 2890 - Repeat Light bulbs in prep area not shielded, coated, or otherwise shatter-resistant and some are missing end-caps.
Shield or replace light bulb with a coated or shatter-resistant bulb.
- 2920 - Toilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door has gap at base.
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.
- 3170 - Repeat Floors are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Violations discussed for correction.
May 15, 2007 (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.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom of the reach in freezer
Maintain nonfood-contact surfaces of equipment clean.
- 1800 - Repeat The nonfood contact surface of the shelving, and the outside of the oven 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 preperation area not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb.
- 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the Preperation 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
- 3170 - Repeat The ceiling vent in the preperation area is not maintained in good repair.APPEARS TO BE FALLING DOWN
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/prepereation area.Thereis heavy grease and old food residue under the range and back of the fryers
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.
February 07, 2007 (Routine)
Violations: - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in the reach down freezer.
Store food in packages, covered containers, or wrappings.
- 1320 - Repeat There was no visible temperature measuring device located in the chest 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.
- 1570 - Repeat Shelvingwas observed in a state of disrepair and damaged.
Repair the Shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1570 - Repeat Shelving in the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1790 - Repeat The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
- 1800 - Repeat The nonfood contact surface of the sides of the equipment has accumulations of grime and debris.The shelving also needs cleaning
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 3170 - Repeat Floors throughout the kitchen, and the ceiling vent in the front area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Walls and the ceiling tiles 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:
Shelving in the walk in refrigerator needs to be replaced do to heavy rust. Violations discussed
October 12, 2006 (Routine)
Violations: - 0820 - Critical Repeat Meat balls hot holding at improper temperatures, 125 degrees
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
- 1320 - Repeat There was no temperature visual measuring device located in the under counter refrigerators and ther 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.
- 1570 - The shelving in the walk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.Heavy rust
Repair the 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,, replace it with one that meets the specifications of 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: Blade of the can opener.
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: Large mixer.
Maintain nonfood-contact surfaces of equipment clean.
- 3170 - The floor tiles throughout are not maintained in good repair. The ceiling tile are not in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
- 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.
- 3270 - Methods are not being used to control pests, back door wide open
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- 3490 - LArge container od personel supplement on the work table in the back room
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
No food being prepared at this time do to the gas being turned off as the repairmen is fixing the gas oven Gas to be back on shortly. HIGHLY recommned that all of the floor tile throughout be replaced as soon as possible. This also a SAFETY hazard.
June 27, 2006 (Routine)
Violations: - 0220 - Critical In use 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.
- 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.
- 0450 - 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.
- 0450 C - Repeat Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
- 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0560 - Linens in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- 0610 - Repeat Food 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.
- 0820 - Critical Repeat Food cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food 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 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.
- 0830 - Critical Repeat 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.
- 0840 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not labeled with a ""consume by"" date.
Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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.
- 1320 - There was no temperature measuring device located in the reach-in 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 - Cold holding units are not capable of holding potentially hazardous food at 41F or below.
Repair the units noted. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 1570 - Repeat Door to the low-boy unit on the right in the kitchen was observed in a state of disrepair and damaged.
Repair the door 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1730 - The thermometer on the display unit is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: make table, can opener and the meat slicer.
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 equipment 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.
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.
- 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.
- 3340 - Critical Repeat Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Closely monitor food and equipment temperature to ensure food safety and prevent foodborne illnesses.
March 01, 2006 (Routine)
Violations: - 0450 C - Corrected During Inspection Repeat Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
- 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs, raw chicken and shellfish stored over sauce and pickles.
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.
- 0470 - Corrected During Inspection Critical Raw fruits and vegetables stored with ready-to-eat food (RTE). A cut lemon was stored with deli meat at the low-boy refrigerator.
Prevent cross contamination by separating unwashed fruits and from RTE food.
- 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer, storage area (opened packer of food).
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Canned food stored on the floor in the kitchen/storage area.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0760 - Corrected During Inspection Critical The meatballs for hot holding was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
- 0820 - Corrected During Inspection Critical Repeat Meatballs hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
- 0830 - Critical Repeat 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.
- 0830 - Critical Repeat The prepared ready-to-eat food in the freezer is not properly dated for disposition.
Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
- 1060 - Corrected During Inspection Repeat The nonfood contact surface of the cloth under glasses 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.
- 1570 - Repeat Door to the low-boy refrigerator next to the wall and the door handle of one of the freezers in the storage/dishwashing area was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1570 - Repeat The door gasket of the low-boy refrigerator next to the wall at the cookline was damaged.
Repair or replace the equipment door gasket in accordance with the manufacturer's specifications.
- 1800 - Repeat The nonfood contact surface of the surface of freezer, interior of refrigeration units 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 Repeat Clean utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
- 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 2010 - Corrected During Inspection Wooden pizza paddle stored between wall and equipment at the cookline.
Discontinue storage of clean equipment and utensils in a location subject to contamination.
- 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents and is not tight fitting and self-closing.
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.
- 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:
Violations discussed for correction. Most violations corrected during inspection. Improvement noted during inspection especially on physical facility cleaningness. Continue to work on violations noted. Good temperature control on cold holding food and units.
December 01, 2005 (Follow-up)
Violations: - 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 (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.
- 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0960 2 - Corrected During Inspection The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Repair or replace the metal banded brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 1060 - The nonfood contact surface of the linen under glasses 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.
- 1150 - Repeat The nonfood contact surface of the foiled covered stove is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 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 8 or less and the water temperature is 75F.
- 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: utensils in the drawer, and meat slicer.
Clean and sanitize these surfaces for food contact.
- 1800 - Repeat The nonfood contact surface of several equipments including refrigerators, shelvings and prep tables 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 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. An opening to the outside next to the hood system without screen on, and the back door is not self closing and tight fitting.
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.
- 3080 - Repeat Less than 20 foot candles of light was noted in the low-boy refrigerators.
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
- 3340 - Corrected During Inspection Critical Repeat Container of chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
This is a follow-up inspection. Violations discussed for correction. Improvement noted since the last inspection. Continue to work on violations noted. Good temperature control on food and equipment.
November 03, 2005 (Routine)
Violations: - 0220 - Corrected During Inspection Critical Repeat In use 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.
- 0410 - Critical The shellfish offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law.
- 0440 - Critical Tags missing from the shellfish containers.
Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees handling salad with 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.
- 0470 - Critical Repeat Unwrapped or uncovered food in several refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0470 - Critical Repeat 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.
- 0820 - Critical Repeat Potentially hazardous food cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 0830 - Critical Repeat 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.
- 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food 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 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.
- 0850 - Critical Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- 1150 - Repeat The nonfood contact surface of the foiled covered stove is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 1320 - Repeat The temperature measuring device in some refrigeration units was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain additional chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 1570 - Repeat Handle to the walk-in unit was observed in a state of disrepair and damaged.
Repair 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine concentration greater than 200 ppm when tested.
Adjust the chlorine sanitizing solution to a level of between 50- 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the 2 door freezer, lids to bulk food containers.
Clean and sanitize these surfaces for food contact.
- 1800 - Repeat The nonfood contact surface of several equipments including refrigerators, shelvings and prep tables 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.
- 1930 - Repeat Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Soiled linens stored on the floor.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 2310 - Critical Repeat The handwashing facility located next to the three compartment sink 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 items preventing its use.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. An opening to the outside next to the hood system without screen on, and the back door is not self closing and tight fitting.
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.
- 3080 - Repeat Less than 10 foot candles of light was noted in the part of the walk-in unit.
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.
- 3180 - Repeat Wall and floor in the kitchen and storage 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.
- 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
- 3340 - Critical Repeat Container of chemical such as 10W-40 is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Critical and repeat violations must be corrected immediately to avoid further enforcement action. A follow-up inspection will be conducted to evaluate compliance.
August 04, 2005 (Routine)
Violations: - 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drink stored on the top shelves of the walk-in unit.
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 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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.
- 0470 - Critical Repeat Unwrapped or uncovered food in the kitchen and storage area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0820 - Critical Repeat Food cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 1150 - Repeat The nonfood contact surface of the foil covered shelves and exterior of the refrigeration unit is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 1320 - Corrected During Inspection There was no temperature measuring device located in the 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 - Display refrigerator is not sufficient in number or capacity to meet the food storage demands of the establishment.
Provide additional refrigeration units necessary to maintain food items at 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 1580 - The cutting board used to cut vegetable 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: dough containers, exterior and interior of the bulk food containers, dough mixer, interior of the refrigeration units, gaskets of the refrigeration units.
Clean and sanitize these surfaces for food contact.
- 1790 - The food contact equipment surface of the stove and cooking equipment is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the stove and cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- 2790 - The indoor wall material located behind the cookline and the handbasin does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- 3080 - Repeat Less than 10 foot candles of light was noted in the back of the walk-in unit.
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.
- 3080 - Repeat Less than 20 foot candles of light was noted in the low-boy refrigerators.
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
- 3080 - Less than 50 foot candles of light was noted in the kitchen prep 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
- 3180 - Repeat Ceiling, wall and floor in the kitchen 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.
- 3220 - Corrected During Inspection 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.
- 3340 - Corrected During Inspection Critical Repeat Container of chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Open bottle of chlorine stored next to clean utensils.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction. Critical and repeat violations must be corrected immediately. Date marking on the food items instead of shelves recommended to the operator. Discard food that were colding holding at improper temperature (>41F) more than 4 hours to ensure food safety. Monitor cold holding equipments and food temperature closely. Keep temperature logs for food and equipments to properly monitor temperature and avoid bacteiral growth in food at temperature danger zone.
April 04, 2005 (Routine)
Violations: - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in 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.
- 0820 - Critical Meatball hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
- 0820 - Critical Repeat Foods cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the walk-in 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.
- 1150 - Repeat The nonfood contact surface of the foil is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 1320 - Repeat There was no temperature measuring device located in one of the prep 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.
- 1570 - Refrigerator handles and the handle of the walk-in refrigerator door were observed in a state of disrepair and damaged.
Repair 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1570 - Broken microwave not removed from the premises.
Remove any unused or non-functioning equipment from the premises.
- 1730 - The thermometer on the double door freezer is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, and the mixer.
Clean and sanitize these surfaces for food contact.
- 1800 - The nonfood contact surface of all the refrigeration units, frigerator gaskets 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.
- 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: glasses.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
- 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 2310 - Critical The handwashing facility 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 ladder preventing its use.
- 2350 ii - Plumbing connections under the women's toilet handbasin is leaking.
Plumbing systems and components shall be maintained in good repair.
- 2350 ii - The faucet of the handbasin in the kitchen area in poor repair.
Repair plumbing.
- 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents, not self-closing.
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.
- 3045 - The sign that notifies food employees to wash their hands is not clearly visible in the kitchen area.
Provide a sign/poster that is clearly visible to all employees
- 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.
- 3080 - Less than 20 foot candles of light was noted in the low-boy refrigerator, and display refrigerators
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
- 3080 - Less than 10 foot candles of light was noted in the back of the walk-in refrigerator
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.
- 3170 - Repeat Ceilings and floor tiles in the kitchen area 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 Walls and floor in the kitchen especially around the grill 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:
Violations discussed with the person in charge for correction. Critical and repeat violations to be corrected immediately. Permit has been renewed and risk assessment has been conducted.
April 04, 2005 (Routine)
Violations: - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in 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.
- 0820 - Critical Meatball hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
- 0820 - Critical Repeat Foods cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the walk-in 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.
- 1150 - Repeat The nonfood contact surface of the foil is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 1320 - Repeat There was no temperature measuring device located in one of the prep 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.
- 1570 - Refrigerator handles and the handle of the walk-in refrigerator door were observed in a state of disrepair and damaged.
Repair 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 1570 - Broken microwave not removed from the premises.
Remove any unused or non-functioning equipment from the premises.
- 1730 - The thermometer on the double door freezer is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, and the mixer.
Clean and sanitize these surfaces for food contact.
- 1800 - The nonfood contact surface of all the refrigeration units, frigerator gaskets 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.
- 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: glasses.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
- 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 2310 - Critical The handwashing facility 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 ladder preventing its use.
- 2350 ii - Plumbing connections under the women's toilet handbasin is leaking.
Plumbing systems and components shall be maintained in good repair.
- 2350 ii - The faucet of the handbasin in the kitchen area in poor repair.
Repair plumbing.
- 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use.
- 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents, not self-closing.
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.
- 3045 - The sign that notifies food employees to wash their hands is not clearly visible in the kitchen area.
Provide a sign/poster that is clearly visible to all employees
- 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.
- 3080 - Less than 20 foot candles of light was noted in the low-boy refrigerator, and display refrigerators
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
- 3080 - Less than 10 foot candles of light was noted in the back of the walk-in refrigerator
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.
- 3170 - Repeat Ceilings and floor tiles in the kitchen area 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 Walls and floor in the kitchen especially around the grill 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:
Violations discussed with the person in charge for correction. Critical and repeat violations to be corrected immediately. Permit has been renewed and risk assessment has been conducted.
February 15, 2005 (Routine)
Violations: - 0220 - Critical In use 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.
- 0470 - Corrected During Inspection Critical Raw shell eggs 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.
- 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0480 - Unlabeled oil containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 0530 - Unpackaged food stored in direct contact with undrained ice.
Store unpackaged food in drained ice.
- 0820 - Critical Potentially hazardous food in upper sections of prep refrigerators cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 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.
- 0960 1 - Critical The food contact surface of the garbage bag storing dough is not safe.
Replace the garbage bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 0960 2 - The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 1150 - The nonfood contact surface of the foil covered shelving is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 1320 - Corrected During Inspection There was no temperature measuring device located in the display 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.
- 1560 - There are floor mounted freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters.
- 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
Clean and sanitize these surfaces for food contact.
- 2000 - Corrected During Inspection Cutting boards were found stored on faucet above 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.
- 2600 - The waste oil container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Doors not tight fitting or self-closing.
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.
- 3170 - Ceiling tiles in toilet rooms not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
- 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction.
February 15, 2005 (Routine)
Violations: - 0220 - Critical In use 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.
- 0470 - Corrected During Inspection Critical Raw shell eggs 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.
- 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0480 - Unlabeled oil containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 0530 - Unpackaged food stored in direct contact with undrained ice.
Store unpackaged food in drained ice.
- 0820 - Critical Potentially hazardous food in upper sections of prep refrigerators cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 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.
- 0960 1 - Critical The food contact surface of the garbage bag storing dough is not safe.
Replace the garbage bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 0960 2 - The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- 1150 - The nonfood contact surface of the foil covered shelving is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 1320 - Corrected During Inspection There was no temperature measuring device located in the display 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.
- 1560 - There are floor mounted freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters.
- 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
Clean and sanitize these surfaces for food contact.
- 2000 - Corrected During Inspection Cutting boards were found stored on faucet above 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.
- 2600 - The waste oil container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Doors not tight fitting or self-closing.
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.
- 3170 - Ceiling tiles in toilet rooms not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
- 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction.
|
Back to the top
Create your own business profile on city-data.com. It's completely free!
| Business Search - 14 Million verified businesses
|
Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site. Use at your own risk.
Some parts © 2013 Advameg, Inc.
|
 |
Restaurant representatives - add corrected or new information about Boulevard Pizza and Italian Eatery, 2935 Virginia Beach Boulevard, Virginia Beach, VA »