Capitol Pancake & Waffle House, 802 Capitol Landing Road, Williamsburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Capitol Pancake & Waffle House
Address: 802 Capitol Landing Road, Williamsburg, Virginia
Total inspections: 22
Last inspection: Mar 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. March 23, 2009Follow-up00Details / Comments
  • 0820 A 2 - Critical Repeat eggs cook line 69 degrees
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) ham in the refrigeration unit is not properly dated for disposition.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Corrected During Inspection grill front was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove,grill.
March 16, 2009Routine25Details / Comments
  • 0160 - Corrected During Inspection 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.
  • 0220 - Critical The dishwasher is drinking from an uncovered container in the food preparation area.
  • 0450 - Critical Food employee failed to wash his or her hands. cooked cracking egg on grill did not wash hands
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE), diced potatoes, allowing for a bare hand contact surface to come in contact with food item(s).
  • 0800 - Corrected During Inspection Critical PHFs not being cooled. cooked potatoes being cooled in non-working unit and in large volume. egg wash and waffle batter being in cold holding on counter in ice bath, ice has melted.
  • 0820 A 2 - Corrected During Inspection Critical cold holding at improper temperatures walk in freezer not working. All PHFs moved to walk in refer and Non-PHFs moved to freezer. door left open. make unit not holding at 41 or less sliced tomatoes-45, sausage-69, unit requires repair. Refer unit in wait area not holding temp(54) Milk-47,. Cooked onions, peppers, waffle batter at grill stored at room temp on counter.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) turkey,ham cooked ground beef patties in the refrigeration unit is not properly dated for disposition.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that eggs, ground beef, may be served raw and/or undercooked.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. temp sanitizing dishwasher equipt to use chemical sanitizer until booster heater fixed
  • 1560 - There is a floor mounted reach in freezers that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1720 - Corrected During Inspection Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. automatic dispenser not working.
  • 2350 ii - Plumbing connections under the two comartment sink is in bad repair.Water sprays operator when turned on.
  • 2890 - (Infrared lamp, Heat lamp) in dishwashing area not protected against breakage by a shield.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Weather strip needs to be replaced.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible in rest rooms
  • 3080 - Corrected During Inspection Less than 10 foot candles of light was noted in the Hood over oven
  • 3220 - Mops not hung up to air dry.
  • 3330 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled.
July 13, 2008Routine810Details / Comments
  • 0830 - Critical The ready-to-eat (RTE) commercially processed chicken in the refrigeration unit was not properly dated for disposition after opening.
  • 1320 - Repeat There was no temperature measuring device located in the freezers.
  • 1320 - Repeat The temperature measuring device in the glass door refrigerator was not properly located in the warmest part of the unit.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener, hood system.
January 17, 2008Routine14Details / Comments
  • 0570 - Heavily soiled wiping cloths in use.
  • 0570 - Wiping cloths improperly stored between use.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
July 11, 2007Routine12Details / Comments
  • 1320 - refrigerators and freezers all need thermometers.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 3180 - ceiling around HVAC vents noted in need of cleaning. dust
February 13, 2007Routine03Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. walk in and freezer.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: freezer,walk in, fat fryer.
  • 1780 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 3180 - floor walk in noted in need of cleaning.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
October 25, 2006Routine25Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. beef walk in and potatoes kitchen floor.
  • 1330 - There is no data plate on the warewashing machine.
  • 1570 - Repeat wash gauge dishmachine was observed in a state of disrepair and damaged.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: silcer.
  • 2310 - Corrected During Inspection Critical employee washing out wiping rags in handsink
  • 2580 - A condensate drain line was dripping onto food products in the kitchen air.
  • 3220 - Repeat Mops not hung up to air dry.
July 17, 2006Routine26Details / Comments
  • 0570 - Repeat Heavily soiled wiping cloths in use.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - Corrected During Inspection Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. wrong direction corrected
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 2000 - Single service items observed unprotected from contamination. coffee filters
  • 3180 - Repeat FLOOR dry storage area and in walk in noted in need of cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3380 - Critical Repeat chlorine sanitizer on wiping cloths being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
April 03, 2006Critical Procedures25Details / Comments
  • 0530 - Packaged food stored in direct contact with ice.
  • 0570 - Repeat Improper use of dry wiping cloths.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Wet mops laying on shelves in dry storage.
  • 0820 - Critical Repeat Eggs cold holding at improper temperatures.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed roast beef and turkey in the traulsen refrigeration unit was not properly dated for disposition after opening.
  • 1060 - The nonfood contact surface of the flour and cooking oil shelveslined with foil that is filthy, is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1580 - The cutting board(s) along the bread 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: white cutting board prep table
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener
  • 1780 - Critical Repeat Surfaces of the interior ice machine mold growth was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 1900 - Corrected During Inspection Critical When tested, a low concentration of chemical sanitizer was found in the sanitize basin. wiping cloth
  • 3180 - Ceiling tiles in kitchen noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
December 29, 2005Routine59Details / Comments
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties. Cook thawing beef in microwave then placing into traulsen reach in unit. Also grill chicken being cooled at room temperature..
  • 0220 - Corrected During Inspection Critical The cook is drinking from an uncovered container in the food preparation area. Located on microwave by sandwich unit.
  • 0220 - Corrected During Inspection Critical The cook had open bag of potato chips in area where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0450 - Critical Styrofoam cup being used to scoop sugar out of container.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Boxes of buttermilk batter mix on 3 compartment sink drain board.
  • 0690 - Dirty mop heads place on product in dry storage area.
  • 0790 - Improper methods used to thaw beef in microwave. Meat thawed then placed in traulsen refrigeration unit..
  • 0800 - Critical Repeat Grill chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Cooling at room temperature
  • 0810 - Repeat The methods used for cooling were not adequate. Grilled chicken
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed genoa salami and bologna in the traulsen refrigeration unit was not properly dated for disposition after opening.
  • 1320 - There was no temperature measuring device located in the sandwich unit.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Alto sham streamer
  • 1570 - Repeat Ice machine door was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board on sanwich unit, can opener blade .
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wheel rack located streamer.
  • 1780 - Critical Repeat Surfaces of the interior of ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 3220 - Mops not hung up to air dry.
  • 3380 - Corrected During Inspection Critical Repeat Cholrine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Over 200 ppm.
September 06, 2005Routine711Details / Comments
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 0260 - Corrected During Inspection Critical The shell egg in rech in refrigerated unit is unsound.
  • 0570 - Repeat Improper use of dry wiping cloths.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0800 - Corrected During Inspection Critical Meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer.
  • 0810 - Corrected During Inspection The methods used for cooling were not adequate.
  • 0820 - Corrected During Inspection Critical Repeat Liquid eggs cold holding at improper temperatures.
  • 0820 - Critical Ham, turkey, and mushrooms cold holding at improper temperatures on top of prep table containers.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) deli meats in the walk in refrigerator, the food should have been discarded 2 days ago. Dates recorded this morning on label are 6/05/05 - 6/15/05.
  • 1570 - Repeat Ice machine interior door damaged was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1780 - Critical Repeat Surfaces of the interior ice machine mold/mildew was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 2350 ii - Critical Repeat Three compartment sink hot handles in poor repair.
  • 3330 - Critical Working containers o fHAZARDOUS PRODUCT are not properly labeled, hanging on spray bottle.
June 10, 2005Critical Procedures--Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. Watch
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoop laying on top on main ice machine.
  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Critical The ready-to-eat commercially processed turkey and roast beef in the freezer was not properly dated for disposition after opening.
  • 1570 - Repeat Ice machine interior door was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature required is 160 degrees while the actual temperature was 148 degrees.
  • 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 200 degrees.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stock plates holding area, side panels to grills.
  • 2350 ii - 2 compartment sink water sprout missing.
  • 3380 - Critical Repeat Chlorine Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration level is 200 ppm.
March 09, 2005Routine37Details / Comments
  • 1570 - Repeat Ice machine interior door flap was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 2350 ii - 3 compartment sink hot water handle broken, water continually running. 2 compartment sink leaks when water is cut on, plumbing in poor repair.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 204 degrees.
  • 0820 - Corrected During Inspection Critical Shell eggs cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Repeat Pork sausage hot holding at improper temperatures.
  • 1780 - Critical Surfaces of the interior ice machine mildrew was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed turkey and roast beef in the walk in refrigeration unit was not properly dated for disposition after opening. Dated 20 Dec 04.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 0450 - Critical No scoop in rice container, damaged sytrofoam cup being used.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, hands are not being washed before donning on gloves.
  • 3380 - Critical Repeat Wiping cloth sanitizer at 10 ppm being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  • 3020 - Soap was not provided at the hand washing lavatory in the handsink dispenser in kitchen
January 04, 2005Critical Procedures75Details / Comments
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Mop sink
  • 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 132 degrees.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board at dish machine, was washed need to be manually cleaned.
  • 1770 C - Dipping well on hot serving line dirty.
  • 0820 - Critical Food in prep table cold holding at improper temperatures.Corrected
  • 0820 - Critical Sausage hot holding at improper temperatures.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed turkey deli meat in prep table cooler in the refrigeration unit was not properly dated for disposition after opening.
  • 3080 - Repeat Light bulb out under hood system.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1790 - Repeat The (cavity) of the microwave oven is observed soiled.
  • 1190 - Thermometer in prep table cooler broken.
  • 2620 - There are refuse containers in the kitchen overfilled. Corrected
  • 3380 - Critical sanitizer for wiping cloths over 200 ppm.
  • 3180 - Repeat Walls and ceiling tiles dirty.
  • 2580 - A condensate drain line servicingprep tablke refrigeration unit was emptying liquid waste directly onto the floor of the reach in refrigeration unit.
  • 1570 - Repeat Prep table refrigeration unit was observed in a state of disrepair and damaged.
  • 1570 - Repeat Ice machine interior door was observed in a condition that prevents necessary maintenance and easy cleaning.
October 04, 2004Routine710Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the Traulsen reach in and walk in refrigeration.
  • 2350 ii - Plumbing connections to prep sinks missing hot water faucet .
  • 0220 - Critical The employee with toothpick in mouth while preping potatoes in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Traulsen reach in refrigeration.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli turkey and ham in the traulsen refrigeration unit is not properly dated for disposition.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Hole in door
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0800 - Critical Cooked hamburgers noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 2000 - Clean pots hanging were observed stored with the food-contact surface facing upward.
  • 1570 - Repeat Sandwich unit refrigeration condenser leaking water on product was observed in a condition that prevents necessary maintenance and easy cleaning. Ice bin door broken.
  • 0640 - Food is subject to environmental sources of contamination during preparation. Potatoes laying in 3 compartment sink rinse sink; wash water with dirty dishes in it ; sanitizing sink with dirty buckets.
  • 0610 - Food stored in a commonly wet or soiled location.
July 06, 2004Critical Procedures68Details / Comments
  • 3220 - Mops and brooms not hung up to air dry.
  • 3080 - Light bulb blown under ventilation hood
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. screen door is not flush with floor.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1580 - Repeat The cutting board(s) along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1510 - The cooks could not provide a food temperature measuring device.
  • 1570 - Repeat Main ice bin door was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 0480 - Unlabeled food containers. (Sugar)
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the meat grinder parts and pots on kitchen rack. (Corrected)
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<163°F>. To Correct:
  • 3180 - Ceiling tile over hostess area noted in need of cleaning.
  • 2310 - Critical The handwashing facility located in the kitchen is only for handwashing.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: meat grinder part and pot.
April 07, 2004Routine413Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli meats in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the deep fryer cabinet areas had accumulations of grime and debris.
  • 1580 - Repeat The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1320 - There was no temperature measuring device located in the prep table reach in is broken.
  • 2350 ii - Repeat Plumbing connections for 3 sink compartment hot water handle is missing.
  • 1570 - Ice machine interior door is broken, was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned. Has been scheduled for cleaning next week.
  • 3180 - Repeat Kitchen walls along waffle maker, prep table noted in need of cleaning.
  • 0820 - Critical Food on prep table cold holding at improper temperatures. Corrected immediately
January 07, 2004Routine27Details / Comments
  • 0820 - Critical Repeat Sausage 121 degrees, bacon 108 degrees hot holding at improper temperatures.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive condensation
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive heat
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive steam
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive vapors
  • 1780 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 0810 - The methods used for cooling were not adequate.
  • 0570 - Improper use of dry wiping cloths.
  • 0570 - Wiping cloths improperly stored between use.
  • 1580 - The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1320 - There was no temperature measuring device located in the delfield make table.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cutting boards, chopper on door,
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave, crc reach in cooling unit gaskets, inside the make table.
  • 1570 - Repeat Reach in boxes shelves was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  • 3180 - Walls and ceiling tiles in the @Location@ noted in need of cleaning.
  • 2350 ii - Repeat Plumbing connections to the 2 vat compartment sink has no hot water faucet handle. No hand wash sink in employees restroom, sink located in close proximity
December 12, 2003Routine314Details / Comments
  • 0820 - Critical Sausage gravy(110F) held on a steam table at improper temperatures.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces and non-food contct surface: reach-in boxes,under counters,hoods and cooking equipment,storage shelves
  • 0160 - Critical A cook cracked raw eggs and did not wash his hands before resuming other duties.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 0220 - Critical It appears that several employees are drinking from an uncovered container in the food preparation area.
  • 0610 - Repeat Food stored on the floor of the walk-in box(meat sauce,roast beef). Or Food stored less than 6" above the floor.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) tuna salad and roast beef in the refrigeration unit are not properly dated for disposition.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 1570 - Repeat Shelves in several reach-in boxes were observed in a condition that prevents necessary maintenance and easy cleaning-rusting.Gauges on steam table are missing and it is difficult to determine temperature setting.
  • 2350 ii - Hot water fixture is stripped at the 2-vat sink.Hand basin is not available in employee rest room.It has been removed for repair. Another hand basin is available within 10 feet of leaving the rest room.
May 01, 2003Routine46Details / Comments
No violation noted during this evaluation. February 13, 2003Follow-up00Details / Comments
  • 2310 - Critical Observed employees using the handwashing station in a manner that was not approved-water was being used for food preparation
  • 0220 - Critical The cook is eating in areas where he may contaminate food, clean equipment, utensils or other items needing protection.
  • 0820 - Critical Eggs and batters are held in a cold holding sandwich unit (62F)at improper temperatures (64-68F).
February 12, 2003Other30Details / Comments

March 23, 2009 (Follow-up)

Comments:
Dishmachine working. Permit issued.

March 16, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Repeat eggs cook line 69 degrees
    cool or put on time control.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) ham 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.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a 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 - Corrected During Inspection grill front was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the grill front 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 grill, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove,grill.
    Clean and sanitize these surfaces for food contact.
Comments:
Please correct violations within 7 days. Permit will be issued upon correction of violations.

July 13, 2008 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Critical The dishwasher is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Critical Food employee failed to wash his or her hands. cooked cracking egg on grill did not wash hands
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE), diced potatoes, allowing for a bare hand contact surface to come in contact with food item(s).
    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.
  • 0800 - Corrected During Inspection Critical PHFs not being cooled. cooked potatoes being cooled in non-working unit and in large volume. egg wash and waffle batter being in cold holding on counter in ice bath, ice has melted.
    items moved to working unit and ice replace in ice bath
  • 0820 A 2 - Corrected During Inspection Critical cold holding at improper temperatures walk in freezer not working. All PHFs moved to walk in refer and Non-PHFs moved to freezer. door left open. make unit not holding at 41 or less sliced tomatoes-45, sausage-69, unit requires repair. Refer unit in wait area not holding temp(54) Milk-47,. Cooked onions, peppers, waffle batter at grill stored at room temp on counter.
    Food relocated to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) turkey,ham cooked ground beef patties 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 eggs, ground beef, 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.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. temp sanitizing dishwasher equipt to use chemical sanitizer until booster heater fixed
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1560 - There is a floor mounted reach in freezers that is 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
  • 1720 - Corrected During Inspection Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. automatic dispenser not working.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2350 ii - Plumbing connections under the two comartment sink is in bad repair.Water sprays operator when turned on.
    Plumbing systems and components shall be maintained in good repair.
  • 2890 - (Infrared lamp, Heat lamp) in dishwashing area not protected against breakage by a shield.
    Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed. on order
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Weather strip needs to be replaced.
    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 rest rooms
    Provide a sign/poster that is clearly visible to all employees
  • 3080 - Corrected During Inspection Less than 10 foot candles of light was noted in the Hood over oven
    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.
  • 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.
  • 3330 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Critical violation require correction within 10 days. A reinspection will be conducted within 5 days. Other violation require correction within 30 days.

January 17, 2008 (Routine)



Violations:
  • 0830 - Critical The ready-to-eat (RTE) commercially processed chicken 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. Bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - Repeat There was no temperature measuring device located in the 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.
  • 1320 - Repeat The temperature measuring device in the glass door 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.
  • 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.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener, hood system.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Please correct above violations within 10 days. Copies of changes in food regulations and employee health policy gone over.

July 11, 2007 (Routine)



Violations:
  • 0570 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1700 - 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.
  • 3030 - 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
Comments:
Have dishmachine serviced as soon as possible. Wash dishes in 3 compartment sink until dishmachine repaired.

February 13, 2007 (Routine)



Violations:
  • 1320 - refrigerators and freezers all need thermometers.
    place thermometers in all refrigerator and freezers.
  • 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.
  • 3180 - ceiling around HVAC vents noted in need of cleaning. dust
    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:
Permit issued. Please correct violations within 14 days.

October 25, 2006 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. walk in and freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: freezer,walk in, fat fryer.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of ice machine 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.
  • 3180 - floor walk in 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 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
Correct critical violations today. All others within 14 days.

July 17, 2006 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. beef walk in and potatoes kitchen floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1330 - There is no data plate on the warewashing machine.
    Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
  • 1570 - Repeat wash gauge dishmachine was observed in a state of disrepair and damaged.
    Repair the gauge 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.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: silcer.
    Clean and sanitize these surfaces for food contact.
  • 2310 - Corrected During Inspection Critical employee washing out wiping rags in handsink
    wash only hands in handsink
  • 2580 - A condensate drain line was dripping onto food products in the kitchen air.
    Repair the condensate drain line to prevent incidental contact with foods.
  • 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.
Comments:
Please correct above violations within 30 days.

April 03, 2006 (Critical Procedures)



Violations:
  • 0570 - Repeat Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Corrected During Inspection Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. wrong direction corrected
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Single service items observed unprotected from contamination. coffee filters
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Repeat FLOOR dry storage area and in walk in 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 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
  • 3380 - Critical Repeat chlorine sanitizer on wiping cloths being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Critica violation corrected during inspection. Others within 14 days. Permit issued 2006

December 29, 2005 (Routine)



Violations:
  • 0530 - Packaged food stored in direct contact with ice.
    Store packaged food in drained ice to prevent the entry of water.
  • 0570 - Repeat Improper use of dry wiping cloths.
    Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Wet mops laying on shelves in dry storage.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0820 - Critical Repeat Eggs cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed roast beef and turkey in the traulsen 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.
  • 1060 - The nonfood contact surface of the flour and cooking oil shelveslined with foil that is filthy, 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.
  • 1580 - The cutting board(s) along the bread 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: white cutting board prep table
    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: can opener
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat Surfaces of the interior ice machine mold growth was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of machine 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.
  • 1790 - Repeat The cavity 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.
  • 1900 - Corrected During Inspection Critical When tested, a low concentration of chemical sanitizer was found in the sanitize basin. wiping cloth
    Provide chlorine at proper concentration of 50-100 parts per million and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 3180 - Ceiling tiles in 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.
  • 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.

September 06, 2005 (Routine)



Violations:
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties. Cook thawing beef in microwave then placing into traulsen reach in unit. Also grill chicken being cooled at room temperature..
    Train all employees in food safety as it relates to their assigned duties.
  • 0220 - Corrected During Inspection Critical The cook is drinking from an uncovered container in the food preparation area. Located on microwave by sandwich 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.
  • 0220 - Corrected During Inspection Critical The cook had open bag of potato chips in area where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0450 - Critical Styrofoam cup being used to scoop sugar out of container.
    Utilize proper urensil with handle.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil . 2) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Boxes of buttermilk batter mix on 3 compartment sink drain board.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0690 - Dirty mop heads place on product in dry storage area.
    Protect food from miscellaneous sources of contamination.
  • 0790 - Improper methods used to thaw beef in microwave. Meat thawed then placed in traulsen refrigeration unit..
    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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0800 - Critical Repeat Grill chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Cooling at room temperature
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0810 - Repeat The methods used for cooling were not adequate. Grilled chicken
    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.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed genoa salami and bologna in the traulsen 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.
  • 1320 - There was no temperature measuring device located in the sandwich unit.
    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 - Unused or non-functioning equipment not removed from the premises. Alto sham streamer
    Remove any unused or non-functioning equipment from the premises.
  • 1570 - Repeat Ice machine door was observed in a condition that prevents necessary maintenance and easy cleaning.
    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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board on sanwich unit, can opener blade .
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wheel rack located streamer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat Surfaces of the interior of ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of ice machine flap 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.
  • 1790 - The cavity 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.
  • 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.
  • 3380 - Corrected During Inspection Critical Repeat Cholrine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Over 200 ppm.
    Utilize only cholrine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 10, 2005 (Critical Procedures)



Violations:
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 0260 - Corrected During Inspection Critical The shell egg in rech in refrigerated unit is unsound.
    Ensure food is safe and unadulterated.
  • 0570 - Repeat Improper use of dry wiping cloths.
    Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0800 - Corrected During Inspection Critical Meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer.
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 0810 - Corrected During Inspection 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 - Corrected During Inspection Critical Repeat Liquid eggs cold holding at improper temperatures.
    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.
  • 0820 - Critical Ham, turkey, and mushrooms cold holding at improper temperatures on top of prep table containers.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days 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 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) deli meats in the walk in refrigerator, the food should have been discarded 2 days ago. Dates recorded this morning on label are 6/05/05 - 6/15/05.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1570 - Repeat Ice machine interior door damaged was observed in a condition that prevents necessary maintenance and easy cleaning.
    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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1780 - Critical Repeat Surfaces of the interior ice machine mold/mildew was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of interior flap 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.
  • 2350 ii - Critical Repeat Three compartment sink hot handles in poor repair.
    Repair plumbing.
  • 3330 - Critical Working containers o fHAZARDOUS PRODUCT are not properly labeled, hanging on spray bottle.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Will return next week to see if 3 compartment has been repaired..

March 09, 2005 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. Watch
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0550 - Dispensing utensils improperly stored between uses. Ice scoop laying on top on main ice machine.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical The ready-to-eat commercially processed turkey and roast beef in the freezer was not properly dated for disposition after opening.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, 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.
  • 1570 - Repeat Ice machine interior door was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the ice machine 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature required is 160 degrees while the actual temperature was 148 degrees.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 200 degrees.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stock plates holding area, side panels to grills.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2350 ii - 2 compartment sink water sprout missing.
    Repair
  • 3380 - Critical Repeat Chlorine Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Concentration level is 200 ppm.
    Utilize only chlorine sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Which is 50 - 100 ppm.
Comments:
Leftover pooling of eggs must be discarded if not used today. Pooling of eggs cannot be used the following day. Permit issued.

January 04, 2005 (Critical Procedures)



Violations:
  • 1570 - Repeat Ice machine interior door flap was observed in a condition that prevents necessary maintenance and easy cleaning.
    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 door replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2350 ii - 3 compartment sink hot water handle broken, water continually running. 2 compartment sink leaks when water is cut on, plumbing in poor repair.
    Repair plumbing.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 204 degrees.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 0820 - Corrected During Inspection Critical Shell eggs cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Corrected During Inspection Critical Repeat Pork sausage hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1780 - Critical Surfaces of the interior ice machine mildrew was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface ofinterior ice machine 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.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed turkey and roast beef in the walk in refrigeration unit was not properly dated for disposition after opening. Dated 20 Dec 04.
    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.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 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.
  • 0450 - Critical No scoop in rice container, damaged sytrofoam cup being used.
    Replace with proper scoop.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, hands are not being washed before donning on gloves.
    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.
  • 3380 - Critical Repeat Wiping cloth sanitizer at 10 ppm being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize proper concentration of chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 3020 - Soap was not provided at the hand washing lavatory in the handsink dispenser in 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.
Comments:
Critical violations must be corrected immediately; Critical repeats need to be avoided

October 04, 2004 (Routine)



Violations:
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Mop sink
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 132 degrees.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 0220 - 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board at dish machine, was washed need to be manually cleaned.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Dipping well on hot serving line dirty.
    Clean
  • 0820 - Critical Food in prep table cold holding at improper temperatures.Corrected
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Sausage hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Reheat Corrected
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed turkey deli meat in prep table cooler 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.
  • 3080 - Repeat Light bulb out under hood system.
    Replace
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1790 - Repeat The (cavity) 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.
  • 1190 - Thermometer in prep table cooler broken.
    Replace
  • 2620 - There are refuse containers in the kitchen overfilled. Corrected
    All refuse containers are to be fitted with snug lids.
  • 3380 - Critical sanitizer for wiping cloths over 200 ppm.
    Maintain sanitizer 50- 100 ppm
  • 3180 - Repeat Walls and ceiling tiles dirty.
    Clean
  • 2580 - A condensate drain line servicingprep tablke refrigeration unit was emptying liquid waste directly onto the floor of the reach in refrigeration unit.
    Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
  • 1570 - Repeat Prep table refrigeration unit was observed in a state of disrepair and damaged.
    Repair the prep table 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 prep table , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat Ice machine interior door was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the ice machine 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 ice machine door , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
Food safety practice in regards to hazardous food being maintained at proper temperatures need to be re-address to employees.

July 06, 2004 (Critical Procedures)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the Traulsen reach in and walk in refrigeration.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2350 ii - Plumbing connections to prep sinks missing hot water faucet .
    Plumbing systems and components shall be maintained in good repair.
  • 0220 - Critical The employee with toothpick in mouth while preping potatoes in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Alleviate any substances in mouth where employees may contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 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: Traulsen reach in refrigeration.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli turkey and ham in the traulsen 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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Hole in 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, Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0800 - Critical Cooked hamburgers noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 2000 - Clean pots hanging were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 1570 - Repeat Sandwich unit refrigeration condenser leaking water on product was observed in a condition that prevents necessary maintenance and easy cleaning. Ice bin door broken.
    Repair the refrigeration unit 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.
  • 0640 - Food is subject to environmental sources of contamination during preparation. Potatoes laying in 3 compartment sink rinse sink; wash water with dirty dishes in it ; sanitizing sink with dirty buckets.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 0610 - Food stored in a commonly wet or soiled location.
    Protect food from contamination by storing the food in a clean and dry location. Sandwich prep refrigeration leaking water from unit.

April 07, 2004 (Routine)



Violations:
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3080 - Light bulb blown under ventilation hood
    Replace
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. screen door is not flush with floor.
    Protect the food establishment against the entry of insects and rodents by . 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.
  • 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.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 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.
  • 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - Repeat The cutting board(s) along the prep table 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.
  • 0450 - Critical Repeat 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.
  • 1510 - The cooks 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.
  • 1570 - Repeat Main ice bin door was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the ice bin 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 ice bin door , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0480 - Unlabeled food containers. (Sugar)
    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.
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the meat grinder parts and pots on kitchen rack. (Corrected)
    Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<163°F>. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 3180 - Ceiling tile over hostess 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.
  • 2310 - Critical The handwashing facility located in the kitchen is only for handwashing.
    Handwashing facility identified above is being used to dump coffee and utensils in sink.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: meat grinder part and pot.
    Clean and sanitize these surfaces for food contact.

January 07, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) deli meats in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1800 - The nonfood contact surface of the deep fryer cabinet areas 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.
  • 1580 - Repeat The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1320 - There was no temperature measuring device located in the prep table reach in is broken.
    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.
  • 2350 ii - Repeat Plumbing connections for 3 sink compartment hot water handle is missing.
    Plumbing systems and components shall be maintained in good repair.
  • 1570 - Ice machine interior door is broken, was observed in a condition that prevents necessary maintenance and easy cleaning.
    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 door , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned. Has been scheduled for cleaning next week.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3180 - Repeat Kitchen walls along waffle maker, prep table 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.
  • 0820 - Critical Food on prep table cold holding at improper temperatures. Corrected immediately
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Permit issued

December 12, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Sausage 121 degrees, bacon 108 degrees 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.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive condensation
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive heat
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive steam
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive vapors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 1780 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of ice machine 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.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 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.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 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.
  • 0570 - Improper use of dry wiping cloths.
    Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1320 - There was no temperature measuring device located in the delfield make table.
    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.
  • 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.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: cutting boards, chopper on door,
    Clean and sanitize these surfaces for food contact.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave, crc reach in cooling unit gaskets, inside the make table.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - Repeat Reach in boxes shelves was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3180 - Walls and ceiling tiles in the @Location@ 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.
  • 2350 ii - Repeat Plumbing connections to the 2 vat compartment sink has no hot water faucet handle. No hand wash sink in employees restroom, sink located in close proximity
    Plumbing systems and components shall be maintained in good repair.
Comments:
Critical violations need to be corrected within 30 days. Gloves need to be utilize when handling RTE foods.

May 01, 2003 (Routine)



Violations:
  • 0820 - Critical Sausage gravy(110F) held on a steam table at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.Corrected.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces and non-food contct surface: reach-in boxes,under counters,hoods and cooking equipment,storage shelves
    Clean and sanitize these surfaces .
  • 0160 - Critical A cook cracked raw eggs and did not wash his hands before resuming other duties.
    Wash hands after possible contamination.Corrected.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 0220 - Critical It appears that several employees are drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.Corrected
  • 0610 - Repeat Food stored on the floor of the walk-in box(meat sauce,roast beef). Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) tuna salad and roast beef in the refrigeration unit are 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.Corrected.
  • 2930 - 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.
  • 1570 - Repeat Shelves in several reach-in boxes were observed in a condition that prevents necessary maintenance and easy cleaning-rusting.Gauges on steam table are missing and it is difficult to determine temperature setting.
    Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.Replace gauges.
  • 2350 ii - Hot water fixture is stripped at the 2-vat sink.Hand basin is not available in employee rest room.It has been removed for repair. Another hand basin is available within 10 feet of leaving the rest room.
    Repair plumbing problems.Replace hand basin in employee rest room.
Comments:
Critical violations were corrected today. Other violations require correction within 30 days or as soon as practical.

February 13, 2003 (Follow-up)

Comments:
Recheck of sandwich unit-Unit is in process of being repaired. No PHF's are stored here.

February 12, 2003 (Other)



Violations:
  • 2310 - Critical Observed employees using the handwashing station in a manner that was not approved-water was being used for food preparation
    Discontinue to use the handwash station for food prep. This station must be used for handwashing only.Corrected.
  • 0220 - Critical The cook is eating in areas where he may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.Corrected.
  • 0820 - Critical Eggs and batters are held in a cold holding sandwich unit (62F)at improper temperatures (64-68F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.Corrected.
Comments:
A Selected Critical Violation Inspection for Permit Renewal was conducted today. The following critical control points were assessed:
Water Supply: satisfactory.
Sewage disposal: satisfactory.
Hot/Cold Holding: unsatisfactory.Corrected.
Handwashing facilities : satisfactory.
Dishwashing operations: satisfactory.
__x_ A permit was issued. No selected critical violations are outstanding.
____ A permit was not issued and a re-inspection will be necessary to ascertain correction of the above violations

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