Carlos O' Kelly's, 2860 Jefferson Davis Highway, Stafford, VA - Restaurant inspection findings and violations

April 27, 2009 (Routine)

Violations:

• 1570 - Repeat Warming pans cracked.
  PIC will replace.
• 1580 - Repeat The cutting board(s) on the prep unit are scored and poor repair On Order
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3080 - Repeat Light out in the "True" RIF
  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.

Comments:
Routine Follow-up.
Most of the items noted in the previous report have been corrected.
Additional safe temps.: prep unit tomatoes 39, cheese 38, WIC beans 39, cheese 40, rice 39.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.

March 16, 2009 (Routine)

Violations:

• 0220 - Critical 3 employee drinks stored in various types of containers above food prep areas.
  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 C - Repeat Bowls used to dispense chips, sugar, rice and beans
  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.
• 1320 - There was no temperature measuring device located in many of the units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Repeat The following items are damaged: knives with missing tips (2), many spatulas worn and frayed, floor mats on the cook line
  Repair or replace the items.
• 1580 - Repeat The cutting board(s) on the prep unit are scored and poor repair
  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: slicer mounted to the wall, manual can opener, chips containers and spatula with build-up on it.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the step stool, dish carts, conveyor oven and WIF shelving have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2710 - 2 bags of trash on the ground inside the dumpster enclosure.
  Properly dispose of all refuse with food residue to prevent pest activity.
• 2720 - Dumpster was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3020 - Soap was not provided at the hand washing lavatory at the bar handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory at the bar handsink
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (missing at bar handsink)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Light out in the "True" RIF
  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.
• 3140 - Employee belongings are located in various places that could contaminate requirement.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 3180 - Repeat Walls in general have coating of grease and dust. The wall near the ice machine has dust collected.
  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:
Additional safe temps.: cooking soup 179, chicken 205, prep unit on cook line quacamole 41, cheese 40, cut tomatoes 39, Prep unit on the cook line hot holding rice 167, rice 156, cooking steak meat 159, cooking casserole observed heated to 160 and checked with a thermometer and then heated further to reach 170. The previous observation demonstrates that the employees are trained to take safety temperatures and the are knowledgeable about cooking temperatures required.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.
A reinspection will be conducted in about 30 days.

March 03, 2008 (Routine)

Violations:

• 0450 C - Corrected During Inspection Utensil without handle (bowl) used to dispense food (dry beans) that is not ready-to-eat (RTE) 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.
• 1570 - Door to walk-in freezer has an accumulation of ice. It is likely that the heater unit in the door is not working and the worn and damaged rubber spatulas.
  PIC stated that the unit has been repaired, but continues to allow the build-up of ice.
• 1580 - The cutting board(s) along the service/prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine where mildew and yeasts are visible on the backsplash, the conveyor melter chain mechanism and gears (encrusted with food debris).
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the shelves under the chip bins have a greasy build-up.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Repeat small insert pans and other cooking equipment was found stacked while wet after cleaning and sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2850 - Carpeted mats in the waitstaff area are subject to spills.
  Use mats or duckboards that are easily cleanable.
• 2930 - Back door has light visible at the top where pets could enter.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Repeat Vents in the walk-in coolers have accumulations of debris. Floor under the dishmachine specifically the area under the booster heater has a build-up of food, grease and debris.
  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:
Continued safe temperatures observed: hh rice 171, ch sour cream 40, tomatoes 39, cheese 39, cooking taco salad beef 156, WIC rice 38, beans 40, tomatoes, sour cream 39, sauce 39, small waitstaff cooler milk 28, fresh salsa 31.
PIC accompanied me during the visit and was able to take corrective action when necessary
All food temperatures measured by taking internal temperatures unless otherwise noted.
Food safety knowledge is required for employees in the establishment. Serve Safe and Over Easy brochures given.
Enforcement policy: Having 3 or more critical violations or 10 total violations puts the facility in jeopardy of enforcement procedures which could lead to the revocation of your permit to operate. To operate a food service establishment you must maintain substantial compliance with the Rules and Regulations of the Board of Health, Commonwealth of Virginia.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding, CH cold holding.

February 16, 2007 (Routine)

Violations:

• 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Six damaged cans of tomatoes on shelf where foos is offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0470 A 4 - Foods were observed stored without being in packages, in covered containers, or wrapped in reach in freezer on cook's line
  Store food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored on top of steamer between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor in walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0840 - Critical The commercially processed ready-to-eat (RTE) vegetables was not discarded by the ""consume by"" date indicated by the establishment. Vegetables dated 2/11/07.
  Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - There was no temperature measuring device located in all sandwich prep units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The thermometer in the display case, the walk in freezer door, and the cabinets under the soda machine were observed in a state of disrepair and damaged.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with food debris 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.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature. Temperature is 116 degrees.
  Adjust the sanitizing solution to a minimum temperature of 75F.
• 1730 - Corrected During Inspection Employee not properly calibrating the food temperature measuring device.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 1780 - Critical Repeat Surfaces of the ice machine, stainless steel lids, soda gun holder (corrected), and chip bin were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of equipment 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.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: beverage tubes, reach in freezer, plastic bin where lids are stored, and shelf underneath chip bin
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Stainless steel lids were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2000 - Repeat Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3170 - Repeat The following physical structures are not maintained in good repair: three bulbs out in hood system, ceiling tiles missing above rear door and above entrace to kitchen
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following physical structures noted in need of cleaning: curtains on dish machine and ceiling tiles where HVAC vents are on front line
  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.
• 3270 - Numerous bugs found in cabinet where CO2 container is. Harborage conditions exist.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3330 - Critical Repeat Working containers of hazardous product is 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.
• 3340 - Critical Container of bleach is not properly stored to prevent the contamination of tea dispensers.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Temperatures continued: cooking beans ST - 197.6; WIC: sour cream ST - 27, diablo sauce ST - 25, chicken ST - 25,
This is a smoking establishment.
Discussed with PIC: food safety certificate expires soon - brochures given, enforcement policy, handouts given, and beginning March 1, 2007- foods under refrigeration must be 41'F or below
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

January 08, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Repeat Shredded cheese IT - 46.6 and 53.4 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Cheese placed in walk in cooler for quick cool down.
• 0820 - Corrected During Inspection Critical Reheated seafood vera cruz IT - 136.2 hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Discarded.
• 1060 - The nonfood contact surface of the wood over the chip dispenser 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.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris 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 Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: beverage tubes and heaters on cook's line
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Repeat Clean plates and bowls were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2700 - The waste storage container has a broken lid.
  Replace the broken lid for the waste storage container used to hold trash.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3170 - Repeat The following physical structures are not maintained in good repair: three bulbs out in hood system and holes in wall in the sunroom station.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following physical structures noted in need of cleaning: wall by chips in casa station, curtains on dish machine, caulking on all handsinks, caulking on dish drain, and HVAC vents in both restrooms.
  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.
• 3260 - Corrected During Inspection Newspaper and hat stored on prep and on top of microwave. Employees are not using the dressing rooms or lockers provided.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3330 - Corrected During Inspection Critical Working containers of sanitizer and glass container 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.
• 3380 - Critical Quaternary sanitizing agent in wiping cloth bucket measured at 400 ppm (quat 144).
  Utilize a sanitizing agent that measures at 200 ppm.

Comments:
Temperatures continued: WIC: cooling beef ST - 88; Vitamin D ST - 37, sour cream ST - 38; DC: vitamin D ST - 29; half & half IT - 38.4, bar: vitamin D - 27.
This is a smoking establishment.
Discussed with PIC: reorganization of all storage rooms, enforcement policy, handouts given, and beginning March 1, 2007- foods under refrigeration must be 41'F or below
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations places an establishment under enforcement which can result in revocation of health permit.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

February 27, 2006 (Follow-up)

Violation: 1960 - Repeat Cups on wait station in kitchen and several large plastic containes were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Comments:
Discussed with PIC: facility has made outstanding progress in correcting all violations noted on the last two inspections. Thank you.

January 23, 2006 (Routine)

Violations:

• 0160 - Critical Observed the dish washer handling soiled dishes then touching clean dishes.
  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.
• 0820 - Corrected During Inspection Critical Repeat Mixed cheese IT - 57, sour cream IT - 58 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Foods moved to walk in cooler for quick cool down.
• 1100 - Corrected During Inspection Repeat The following food contact surfaces are not smooth, contains cracks, chips, or pits and can not be easily cleaned: one melted container in dish washing area and a broken plastic container lid on rear prep table.
  Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. Both container and lid were discarded.
• 1570 - Repeat Door to walk in freezer was observed in a state of disrepair and damaged.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat Right side of sandwich prep door where chicken is stored were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Door has been ordered.
• 1960 - Repeat Cups on wait station in kitchen and cups on wait station in the lobby were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Corrected During Inspection Repeat Tongs were observed stored hanging on fire suppression system.
  Store tongs in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Tongs moved.
• 3170 - Repeat Observed a broken wall tile between lobby and kitchen.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The HVAC vent in the men's restroom noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Discussed with PIC: using time as a public health control,

December 29, 2005 (Routine)

Violations:

• 0260 - Corrected During Inspection Critical The yogurt has an expiration date of December 13, 2005.
  Ensure food is safe and unadulterated. Yogurt discarded.
• 0450 - Corrected During Inspection Critical Employees using mixing cup in bar to dispense ice. Ice scoop stored directly in ice at machine in the kitchen.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Uncovered chicken strips in the drop in freezer and uncovered chicken in sandwich prep #3.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Spatulas stored in water at 88 degrees. Knives stored in sanitizer on rear prep table.
  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 on rear prep table between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Observed soda stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Mixed cheese IT - 48.2 cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Cheese moved to walk in cooler for quick cool down.
• 1060 - The nonfood contact surface of the shelves in sandwich prep unit are 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.
• 1100 - Critical The following food contact surfaces are not smooth, contains cracks, chips, or pits and can not be easily cleaned: cutting board in dish washing area, melted plastic containers in dish washing area, broken plastic containers in dish washing area, chipped plate in dish washing area, two melted spatulas in dish washing area, melted container on sandwich prep #2, cutting board between grill and fryer, chipped wooden bowl on flat grill, broken plastic lid on rear prep table, and cutting board in bar.
  Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - There was no temperature measuring device located in sandwich prep unit #1.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working quaternary test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1550 - The front and side hand sinks are not sealed to adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Top of drop in freezer, door to walk in cooler, and door to walk in freezer were observed in a state of disrepair and damaged.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Several floor mats and right side of sandwich prep door where chicken is stored were observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris and limescale that may decrease the effectiveness of the unit. The curtains have mold buildup.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: top of soda machine in kitchen, mircowave, interior of large ice machine (corrected), and soda gun holder in bar.
  Clean and sanitize these surfaces for food contact.
• 1780 - Critical Observed employee wipe prep table with paper towels.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Use wash, rinse, and sanitizer procedure.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: cabinet underneath soda machine in kitchen, counter behind soda machine in kitchen, all storage shelves, interior of all sandwich prep units, bottom of prep table underneath rice steamers, rollers on bottom of display case, pizza oven, presoak spayer is encrusted with food debris, in between sandwich prep units, top of all sandwich prep units, table underneath flat grill, and table top fan.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Cups on wait station in kitchen, pans in dish washing area, and cups on wait station in the lobby were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Clean pizza cutter was found stored in dirty holder on cook's line.
  Store pizza cutter in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2020 - Small plates by pizza oven, bowls on front prep table in kitchen, and plates on wait station were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 2030 - Observed clean dispensing utensils stored in dirty bus tub in dish washing area, a dirty scoop was stored with clean scoops in dish washing area, and dirty pans stored with clean pans on equipment storage rack.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 2350 ii - Plumbing connection under the dishwasher is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2810 - Ceiling over pizza oven is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2890 - Heat lamp on cook's line 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.
• 2890 - Light bulb in rear hood system, in produce walk in cooler, in beer cooler, in downstairs storeroom, not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory at the rear hand washing sink.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible at rear hand sink and in restrooms.
  Provide a sign/poster that is clearly visible to all employees
• 3170 - The following physical structures are not maintained in good repair: broken ceiling tile over oven, filters in hood system missing, broken coving on left side wall between lobby and kitchen, broken coving on right side of walk in cooler, ceiling tile missing over mop sink, broken light shield in downstair storeroom, and missing lights in downstairs storeroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures noted in need of cleaning: wall behind soda machine in kitchen, floor drain underneath rear microwaves, floor/wall juncture on cook's line, HVAC vents in both restrooms, and condenser vents in both walk in refrigeration units.
  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 - Mop not hung up to air dry in mop sink and chemical storage room.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3270 - Critical Harborage conditions exist. Establishment has a lot of fruit flies.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3330 - Critical Working container of hazardous product in lobby wait station is 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.
• 3340 - Corrected During Inspection Critical Container of sanitizer are not properly stored in bar to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3340 - Corrected During Inspection Critical Containers of chemicals not stored separately from insecticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3350 - Paints and bug killer (corrected) found in the food establishment.
  Remove unnecessary poisonous or toxic materials.
• 3360 - Corrected During Inspection Critical Pesticides are not being applied in kitchen by a certified applicator
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• 3490 - Radio over cook's line and radio, hat stored on equipment rack, apron stored on equipment rack (corrected), and a purse stored over drainboard on 3-compartment sink in such a way that they could contaminate food.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Temperatures continued: HH: beans IT - 184, taco beef IT - 178.4: CH: raw steak ST - 43, HH: refried beans ST - 140; WIC: chicken ST - 27, mixed cheese ST - 27, vitamin d milk ST - 29, 1/2 & 1/2 St - 29, mixed cheese ST - 34; produce WIC: mixed cheese ST - 30; Bar: heavy cream St - 33.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep.
Discussed with PIC: cleaning schedule, employee health policy, enforcement policy, and reorganization of side storage room.

May 16, 2005 (Complaint)

Comments:
See complaint dated 5/16/05

May 08, 2005 (Follow-up)

Violations:

• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation 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.
• 1570 - Repeat The door to the walk in freezer is in a state of disrepair and damaged.
  Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Repeat Quaternary Ammonium sanitizing solution measured at 0 ppm in wiping cloth buckets.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1960 - Corrected During Inspection Repeat Cambro pans and plastic storage containers were found stacked while wet after cleaning and chemical sanitization on equipment storage rack.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3180 - Repeat Walls around dish washing area is black.
  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:
Establishment did an outstanding job correcting violations noted on inspection dated 4/29/05. Thank you.
An employee meeting was held in which correct hand washing procedures were reviewed. Facility must continue emphasizing proper handwashing techniques.
Please fax invoice from Ecolab on repair for sanitizer to (540) 899-4480 (Frances Whitney).

April 29, 2005 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation 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.
• 0550 - Repeat Employees using plastic bowl to dispensing bulk items. Observed ice scoop submerged in ice on bar.
  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.
• 0610 - Food stored on the floor next to prep table and in walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Shredded cheese - 47, shredded cheese 48, mozzarella cheese - 49 cold holding at improper temperatures. Cheeses moved to walk in cooler for quick cool down.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1060 - The nonfood contact surface of the wooden board on staircase, cardborad used as a shelf liner, and milk crates used for storage are 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.
• 1100 - The food contact surface of several plastic storage containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1320 - There was no temperature measuring device located in the cook line refrigeration units.
  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.
• 1550 - The mop sink and back hand sink are not sealed to adjoining walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Repeat The door gaskets of several reach in refrigerators and walk in freezer are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat The door to the walk in freezer and door to drop in freezer was observed in a state of disrepair and damaged.
  Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with food debris and 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.
• 1700 - Critical Quaternary Ammonium sanitizing solution measured at 0 ppm in bar. Quaternary Ammonium sanitizing solution measured at 400+ ppm in wiping cloth buckets.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: bulk storage containers, interior of ice machine,
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: equipment storage racks, dry storage racks, all rolling storage carts, walk in freezer has build-up of ice particles, bottom shelves in all reach in refrigeration units, all under the counter storage shelves, hood system, and plastic containers where coffee is stored.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Repeat Cambro pans and plastic storage containers were found stacked while wet after cleaning and chemical sanitization on equipment storage rack.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Equipment was found stored on floor in dry storage area.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2000 - Clean forks were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2350 - Critical Spray hose and 3-compartment sink are not in accordance with law.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 2720 - Dumpster was open.
  Cover all waste containers when not in continuous use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2810 - Several ceiling tiles in kitchen are not smooth and easily cleanable. Establishment is in the process of replacing dirty and broken tiles.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2890 - Light bulb in dry storage area is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3170 - Repeat The following physical structures are not maintained in good repair: light shield in dry storage area, several light shields in kitchen, and several holes in wall throughout establishment.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - ALL FLOORS, WALLS, AND CEILING THROUGHOUT THE FACILITY NOTED IN NEED OF DETAILED CLEANING to include underneath all equipment. A detailed cleaning of the floors underneath the bar is required. Walls around dish washing area is black.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3490 - Both radios stored in such a way that they could contaminate food. Employees do not have a locker room or personal items storage area so employees are storing their items throughout the establishment.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

December 16, 2004 (Critical Procedures)

Comments:
This inspection is limited to temperature checks.
However; it was observed that there is a need for detailed cleaning floors, walls ceiling of facility, large amount of condensation/frost build up in the WI freezer, in need of repair, no thermometer in ric at bar, CORRECTED.
Check received for application fee. Permit granted.

October 14, 2003 (Critical Procedures)

Violations:

• 1580 - Observed all cutting boards stained 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.
• 0220 - Critical Food handlers observed drinking from a cup without a lid or straw.
  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.
• 1800 - Both hood systems need to be cleaned. Corrected on site.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Back fry hood area light bulb out and lights above both wait stations observed without shields or coated light bulbs.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1960 - Observed wet stacking of several containers. Corrected on site.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1570 - Observed chest freezer interior door cracked and chest freezer door gaskets in disrepair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the quat sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1750 - Small tin pie pans stored on clean dish shelf for re-use. Discarded.
  Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0610 - Observed bowls of salt and pepper stored on top shelf uncovered. Corrected on site.
  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.
• 0550 - Observed ice machine scoop entirely submerged beneath ice. Corrected on site.
  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.
• 0960 1 - Critical Observed chips stored in nonfood grade containers.
  Replace with white food grade containers.
• 3240 - Hand sink at bar observed with continuous leak.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1770 - Critical Observed unclean containers stored on shelf as clean. Corrected on site. Observed soda machine nozzle up splash unclean. Ice machine interior observed with rust on chrome and slight mildew.
  Clean and sanitize these surfaces for food contact.

Comments:
Chili Con Queso - 21°F; chicken - 28°F; ground beef - 25°F; shrimp - 23°F; chicken - 24°F; WIC: tomato - 30°F; cabbage - 27°F; onion - 27°F; mushrooms -21°F; Guacamole - 39°F; milk - 41°F; lemon - 38°F; lite sauce - 38°F; sour cream - 39°F; chicken - 40°F; Hot holding: chocolate sauce - 141°F; Chili Con Queso - 142°F; rice - 144°F; refried beans - 143°F; chicken - 154°F.