August 11, 2009 (Critical Procedures)

• 0820 A 2 - Corrected During Inspection Critical Repeat Chicken salad and chili cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0840 - Corrected During Inspection Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) chili and chicken dalad in the refrigerator, the food should have been discarded 3 days ago.
  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.

February 19, 2009 (Routine)

• 0820 A 2 - Critical Cheese cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs "cooked your way" that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1060 - Repeat The nonfood contact surface of the rag supporting the 3 comp sink plumbing is not nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The high temp. dish machine and sandwich prep unit was observed in a state of disrepair and damaged.
  Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

September 05, 2008 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 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.
• 0470 - Corrected During Inspection Critical Raw food of animal origin [chicken] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0840 - Corrected During Inspection Critical According to the prepared date date on the homemade cookie dough in the refrigerator, the food should have been discarded 8 ago.
  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.
• 1060 - The cloth liner on the bottom of the sandwich prep unit is not 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.
• 1180 - The food metal stem temperature measuring device (degrees F) is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1320 - There was no temperature measuring device located in the True refrigerator, cold holding display case and hot holding display case.
  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.
• 1750 - Manufacturer containers were observed reused for the storage of food items.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2530 - The grease trap under the three compartment sink is clogged preventing the passing of liquid waste
  Clean or relpace the grease trap.

October 03, 2007 (Routine)

• 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 - The cutting board on the sandwich prep unit 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.
• 2000 - Repeat Single service items observed unprotected from contamination under the microwave.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3340 1 - Containers of mechanical lubricant and cleaning solutions are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of toxic materials must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 3380 - Critical Repeat Chlorine sanitizing solution was too strong.
  Dilute the solution with water and test with your sanitizer test kit to meet the required 50 - 100 ppm.

July 27, 2006 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.1. Chlorine solution was less than 50 ppm2. Cloths stored on prep table
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - Some food on salad bar is resting on inverted Styrafoam cups placed in bottom of crocks to create crock false bottoms. Discontinue using foam cups as food contact surfaces in crocks.
  Protect food from miscellaneous sources of contamination.
• 0820 - Corrected During Inspection Critical Bread stuffing, turkey and chicken hot holding at improper temperatures. Operator boost heated.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Hard cooked egg and ham cubes on salad bar cold holding at improper temperatures. Food was voluntarily discarded.
  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.
• 3220 - Mops not hung up to air dry. Mop rack is present.
  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.

July 27, 2006 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.1. Chlorine solution was less than 50 ppm2. Cloths stored on prep table
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - Some food on salad bar is resting on inverted Styrafoam cups placed in bottom of crocks to create crock false bottoms. Discontinue using foam cups as food contact surfaces in crocks.
  Protect food from miscellaneous sources of contamination.
• 0820 - Corrected During Inspection Critical Bread stuffing, turkey and chicken hot holding at improper temperatures. Operator boost heated.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0820 - Corrected During Inspection Critical Hard cooked egg and ham cubes on salad bar cold holding at improper temperatures. Food was voluntarily discarded.
  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.
• 3220 - Mops not hung up to air dry. Mop rack is present.
  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.

November 30, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Cloths stored on plastic crate by cookline.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Cartons of chicken stored directly on the floor of the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the back 3-door refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of potato soup.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine lid interiorBottom and door tracks of back 3-door refrigerator
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination. Items stored directly on floor in storage area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Ice transport container were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Solution was in excess of 200 ppm.
  Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

April 12, 2005 (Follow-up)

March 22, 2005 (Follow-up)

• 0160 - Critical A food employee failed to wash his or her hands before donning gloves and engaging in food preparation.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before donning gloves and 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 Diced chicken and diced beef hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed shredded cheese, sliced cheese, bologna and hot dogs in the refrigeration unit was not properly dated for disposition after opening. In addition, the sliced ham was date coded with an incorrect date.
  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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Solution rated over 200 ppm.
  Adjust the chlorine sanitizing solution to a level of 50-200 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom of True display case in back area.
  Maintain nonfood-contact surfaces of equipment clean.

March 09, 2005 (Routine)

• 0180 - Improper use of a hand sanitizer or chemical hand sanitizing solution observed.
  Ensure hand sanitizers and chemical hand sanitizing solutions are approved for use by the FDA , have active antimicrobial ingredients that are approved by FDA and are safe for application to human skin as an antiseptic handwash, have components that are exempted from the requirement of being listed in federal food additive regulations, or comply with and be listed in 21 CFR 178 or 21 CFR 182, and be applied only to hands that are cleaned as specified under 12 VAC 5-421-140.
• 0220 - Critical An employee was eating in the food prep area of the kitchen.
  An employee shall eat only in designated areas to prevent cross contamination.
• 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.
• 0610 - Boxes of food in the walk-in freezer were stored directly on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed such as chili and pot soup in the refrigeration unit were not properly dated for disposition after opening. Pot soup (12-26-04) and chili (12-12-04) were immediately discarded.
  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.

June 01, 2004 (Follow-up)

May 18, 2004 (Routine)

• 2310 B - The handwash station in the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 3030 - No disposable towels were provided a 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.
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). The machine was not reaching appropriate rinse temperatures.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. THE MACHINE WAS DRAINED AND REFILLED, AND WAS ABLE TO TURN THE HEAT TAPE.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken was stored over ready-to-eat food in the prep cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. CORRECTED.
• 0810 - The methods used for cooling were not adequate. Beans were cooked and placed in the upright without proper air flow conditions. The beans read 88 degrees F after 3 hours.
  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. THE BEANS WERE RELOCATED, AND THE MANAGER AGREED TO ENSURE THE FOOD REACHED 41 DEGREES WITHIN 1 HOUR.
• 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. DISCUSSED THIS ISSUE WITH THE MANAGER.
• 0160 - Critical A food employee failed to wash his or her hands before donning clean gloves, and after handling soiled 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. DISCUSSED THIS ISSUE WITH THE MANAGER.

April 14, 2004 (Routine)

• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Have the dumpster moved to the asphalt.
• 1550 - The pre-flush sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 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. A TEST KIT HAS BEEN ORDERED.