Cafe 1201, 1200 Webb Center, Norfolk, VA - Restaurant inspection findings and violations

January 16, 2008 (Routine)

• 6-303.11 - Less than 50 foot candles of light was noted in the hood 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
• 6-303.11 - Less than 20 foot candles of light was noted in the dishroom and catering drink area.
  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
• 6-303.11 - Less than 10 foot candles of light was noted in the walk-in freezer.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.11 - Walk-in freezer ceiling and floor in dishroom is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 13, 2006 (Routine)

• 3-501.16 - Corrected During Inspection Critical Chicken tenders (104'F) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16 - Corrected During Inspection Critical Chicken tenders (118'F &132'F), hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16 - Corrected During Inspection Critical Crab salad and melon (52'F) were cold holding at improper temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 4-202.18 - Grease extraction filters in the hood system are missing
  Reinstall proper fitting filters.
• 4-501.11 - Corrected During Inspection Several spatulas were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  Discard spatulas.
• 4-602.13 - The nonfood contact surface of the fryer had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Floor around fryer observed with an accumulation of grease and grime. The catering facility is in need of a thorough cleaning: floors, shelving, etc.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 06, 2006 (Follow-up)

• 3-302.11 - Critical Repeat The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE), eggs were on top of RTE in the silver two door reach in behind buffet bar and in the dessert refrigerator.
  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.
• 3-302.11 - Critical Repeat Unwrapped butter in the walk in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Repeat Dispensing utensils improperly stored between ice scooper handle was not facing up in ice bin (catering).
  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 and the container.
• 3-501.16 - Critical Repeat Deli meats (turkey, ham and beef) cold holding at improper temperatures (Catering).
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) potato salad in the refrigeration unit is expired (Webb Cafe).
  Consume foods before ""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.
• 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats (catering) 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.
• 4-501.11 - Repeat Exhaust hood was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning; filter missing from exhaust hood.
  Repair the exhaust hood 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 exhaust hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-602.13 - Repeat Cooking equipment through out kitchen (ketchup dispenser (stored in walk in) stoves, steam cabinets, holding units, catering soda dispenser and tea container etc.) had accumulations of grime and debris. Warming box with food left in the bottom, catering)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.12 - Repeat Storage of soiled utensils was adjacent to clean utensils at the serving utensil hanging storage.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 6-501.11 - Repeat Holes in wall behind dish storage area and tile missing from floor.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Wall, ceiling, floors and area behind ice bin noted in need of cleaning, (Webb Cafe and catering)
  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.

August 10, 2006 (Routine)

• 3-302.11 - Corrected During Inspection Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE), eggs were on top of RTE in the silver two door reach in behind buffet bar and in the dessert refrigerator.
  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.
• 3-302.11 - Critical Unwrapped butter in the walk in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Dispensing utensils improperly stored between ice scooper handle was not facing up in ice bin (catering).
  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 and the container.
• 3-501.16 - Corrected During Inspection Critical Deli meats (turkey, ham and beef) cold holding at improper temperatures (Catering).
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 3-501.17 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) potato salad in the refrigeration unit is expired (Webb Cafe).
  Consume foods before ""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.
• 3-501.17 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli meats (catering) 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.
• 4-501.11 - Exhaust hood was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning; filter missing from exhaust hood.
  Repair the exhaust hood 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 exhaust hood, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-602.13 - Cooking equipment through out kitchen (ketchup dispenser (stored in walk in) stoves, steam cabinets, holding units, catering soda dispenser and tea container etc.) had accumulations of grime and debris. Warming box with food left in the bottom, catering)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.12 - Corrected During Inspection Storage of soiled utensils was adjacent to clean utensils at the serving utensil hanging storage.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 6-501.11 - Holes in wall behind dish storage area and tile missing from floor.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Wall, ceiling, floors and area behind ice bin noted in need of cleaning, (Webb Cafe and catering)
  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.

May 01, 2006 (Routine)

• 3-302.12 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:shelfs of bench holding clean pots.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-202.11 - Light bulb in vault not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-301.20 - No waste receptacle provided at handwashing lavatories in the kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

September 22, 2005 (Other)

September 21, 2005 (Other)

April 25, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
  A person in charge is to have certified manager's card by reinspection.
• 3-101.11 - Critical Moldy baked potatoes were observed in walk-in.
  Ensure food is safe and unadulterated.
• 3-202.15 - Critical Repeat Dented cans were observed in the walk-in and in dry storage.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11 - Critical Several bottles of vinegar are stored without caps.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - 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.
• 3-501.16 - Critical Repeat Shredded chicken hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17 - Critical The prepared ready-to-eat (RTE) Tuna and salad in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-204.112 - There was no temperature measuring device located in the yogurt case and hot-holding reach through.
  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.
• 4-501.15 - The dishwasher was not reaching 180F for the final rinse cycle.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: spice rack, coffee and tea machine, exhaust hood filters and top of Volcan cooker.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: meat slicer, and can opener,
  Clean and sanitize these surfaces for food contact.
• 4-602.11 - Critical Surfaces of the beverage dispenser nozzle and ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of beverage dispenser nozzle and ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 5-501.16 - There is no refuse container at the area immediately adjacent to the hand sinks.
  Provide a hand sink for the disposal of paper towels at the hand sinks.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory closest to the employee lockers.
  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
• 6-303.11 - Repeat Observed two lights out under the exhaust hood in kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Ceiling tile in dry storage was out of place and several were stained. Sink in prep area is leaking. Exhaust hood filter missing under exhaust hood in kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.110 - Employees are not using the dressing rooms or lockers provided. Observed personal clothing stored improperly on same shelf with clean dishes.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 6-501.12 - Repeat Floor in the catering dry storage noted in need of cleaning. Wall behind meat slicer 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.
• 7-201.11 - Critical Repeat Containers of sanitizer and bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 24, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
  Person in charge is to enroll in a certified managers course by time of next inspection.
• 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed several dented cans in dry storage.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-304.12 - 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 140F and the container.
• 3-304.14 - Wiping cloths improperly stored between use. Observed wiping cloths being stored on counter tops between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor. Observed food stored on floor in walk-in and freezer units.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-203.12 - Corrected During Inspection Observed several refrigeration units with out thermometers.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-204.115 - The temperature measuring device for the wash, rinse and sanitizing cycles of the warewashing machine is not operating.
  Provide a functioning temperature measuring device at the wash, rinse and sanitizing compartment so employees can routinely monitor the water temperature.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Meat slicer.
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Observed food debris on floor in dry storage and walk-in freezer.
  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.
• 7-201.11 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed ecolab chemicals stored above single service items in dry storage. Observed sanitizer improperly stored above food and single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 06, 2004 (Routine)

• 6-501.12 - Repeat Floors in the Chick Fil A 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.
• 5-202.11 - Critical The faucet was not easy to clean because the component is damaged or condition is in poor repair. Also, Drainage for the ice machine in chick fil a is not installed properly.
  Repair or replace the leaking faucets and install proper drainage for the ice machine to provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 6-501.11 - Ceiling tiles are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-101.11 - The indoor wall material located at rear of chick fil a does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
• 3-501.16 - Critical Several foods hot holding at improper temperatures. Several foods cold holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above and cold hold potentially hazardous foods at 40 degrees F or below to inhibit the growth of harmful bacteria.
• 5-501.16 - There is no refuse container at the rear hand sink.
  Increase the number of approved refuse containers in the rear to prevent the accumulation of debris.
• 4-904.11 - Unwrapped knives, forks, or spoons and soda lids were not stored front dining area with the handles up or lids positioned facing flat and downward.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-602.11 - Critical Surfaces of the soda and juice nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-303.11 - Repeat Less than 50 foot candles of ight was noted in the hood 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
• 3-501.13 - Improper methods used to thaw ribs.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 3-305.11 - 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.

April 13, 2004 (Routine)

• 7-201.11 - Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 4-904.11 - Unwrapped knives, forks, or spoons were not stored in the dining area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 6-301.20 - No waste receptacle provided at handwashing lavatories in rear room and storage area.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3-305.11 - 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.
• 4-602.13 - The nonfood contact surface of the counter under the food slicers had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3-304.12 - In-use utensils 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 140F and the container.
• 5-402.13 - Critical Sewage is not being properly disposed of.
  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.
• 5-202.11 - Critical Several faucets in the kitchen was not easy to clean because the component is damaged or condition is in poor repair.
  Repair or replace the faucets to provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 6-501.12 - Ceiling in Chick Fila noted in need of cleaning. Floor in soda room and catering refrigerator 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.
• 6-303.11 - Less than 50 foot candles of light was noted in the rear kitchen above the grill.
  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
• 6-501.11 - Floor tiles in rear kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 20, 2004 (Routine)

• 4-602.13 - The nonfood contact surface of the Self service area - panel behind spicot soiled and had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-101.110 - Food stored inside wicker baskets for dispensing.
  Discontinue use of this type of equipment to prevent contamination.
• 4-904.11 - Coffee stirrers require cover.
  Provide wrapped coffee stirrers or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
• 4-501.11 - Slim Fast reach in requires defrosting.
  Defrost the reach in 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 defrost the reach in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions for the dishwasher.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-501.11 - Ceiling stained above Hot Line and in Chick-fil-a area, one tile missing above hand sink in this area and not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-205.15 - Critical Pipe under hand sink not attached and is not in accordance with law.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3-302.12 - Unlabeled food containers: sugar container..
  Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
• 7-102.11 - Critical Working containers of sanitizers are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3-305.12 - Food stored on top of electrical box in Chick-fil-a area.
  Cease food storage on electrical equipment.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints in the Chick-fil-a area.
  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.