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Country Cookin Restaurant, 4325 Brambleton Ave, Roanoke, VA - Restaurant inspection findings and violations

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Restaurant: Country Cookin Restaurant
Address: 4325 Brambleton Ave, Roanoke, Virginia
Phone: (540) 774-0199
Total inspections: 23
Last inspection: Aug 25, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back prep area
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table top mixer.
  • 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator
  • 1570 - The door gasket to the small reach in freezer is in poor repair.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: between equipment grll line.
 August 25, 2009Routine23Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0480 - Unlabeled food containers.(sugar on prep table)
  • 0820 A 1 - Critical Potato skins on buffet hot holding at improper temperatures.
  • 0820 A 2 - Critical Macaroni salads,potato salad on buffet cold holding at improper temperatures.
  • 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes on top of prep unit cold holding at improper temperatures
  • 1570 - The door gasket to the 2-door reach in and prep unit is in poor repair.
 May 04, 2009Routine32Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(ice scoops)
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill,fryer area.
 January 13, 2009Routine03Details / Comments
  • 0800 - Corrected During Inspection Critical Sausage gravy and patties noted not being adequately cooled to prevent the growth of harmful bacteria.(discarded product)
  • 0810 - The methods used for cooling were not adequate.
  • 0820 A 2 - Critical Phf's in reach in cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the refrigeration units.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: wire shelving in walk in cooler
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill and fryer area.
  • 3180 - Repeat Floors and walls in the food prep areas noted in need of cleaning.
 September 24, 2008Routine25Details / Comments
  • 0800 - Corrected During Inspection Critical Chicken gravy and vegetable soup noted not being adequately cooled to prevent the growth of harmful bacteria.Items discarded.
  • 0820 A 2 - Critical Phf's on cold bar cold holding at improper temperatures.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of equipment.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware. Dish machine final concentration not reaching mininum 50ppm chlorine.
  • 3170 - Tile floor and grout around dish machine is not maintained in good repair
  • 3180 - Repeat Floor,ceiling in the food prep areas noted in need of cleaning.
 June 20, 2008Routine--Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Slicd tomatoes/top/prep unit cold holding at improper temperatures
  • 1780 E - Surfaces of the outside of equipment was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.(hose under pressure on mop sink)
  • 3180 - Repeat Walls and floors in the food prep areasand walk ins noted in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.(back room)
 March 26, 2008Routine--Details / Comments
  • 0530 - Corrected During Inspection Packaged food stored in direct contact with ice.(creamers)
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(ice scoop)
  • 1320 - There was no temperature measuring device located in the waitress station reach ins.
  • 1370 - 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside outside equipment,shelves.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware. Final rinse concentration not at proper levels.
  • 2000 - Corrected During Inspection Clean forks were observed stored with the food-contact surface facing upward.
  • 3180 - Floors,walls ceilings in the food prep areas noted in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
 November 30, 2007Routine29Details / Comments
  • 0220 - Corrected During Inspection Critical The grill cook was drinking from an uncovered container in the food preparation area.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers.(sugar)
  • 0820 - Critical Repeat Phf's in the 3 door reach,cold bar cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Repeat Sliced tomatoes on top of prep unit cold holding at improper temperatures.
  • 2000 - Single service items observed unprotected from contamination.(cup lids,waitress station)
 August 28, 2007Routine22Details / Comments
  • 0820 - Corrected During Inspection Critical Sausage patties on buffet hot holding at improper temperatures.
  • 0820 - Critical Phf's on salad bar cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the two door reach in.
  • 3180 - Repeat Floors,walls,and ceilings in the food prep areas noted in need of cleaning.
  • 3270 - Harborage conditions exist
 May 25, 2007Routine13Details / Comments
  • 0480 - Repeat Unlabeled food containers.(sugar)
  • 0550 - Dispensing utensils improperly stored between uses.(ice machine scoops)
  • 0820 - Corrected During Inspection Critical Sliced tomatoes cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Cooked baked potatoes cold holding at improper temperatures.
  • 1100 - The food contact surface of the spatulas is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - The door gasket of the twoo door reach in is (missing, damaged).
  • 1570 - Light bulbs out in walk in and 3-door reach in were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1800 - The nonfood contact surface of the shelves,carts,outside equipment has accumulations of grime and debris.
  • 3180 - Repeat Floors and walls in the walk in freezer and food prep area noted in need of cleaning.
 February 05, 2007Routine26Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0480 - Unlabeled food containers.(sugar container)
  • 0820 - Critical Potato skins on the buffet hot holding at improper temperatures.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill,fryer area.
  • 3080 - Less than 20 foot candles of light was noted in the reach in number 1.
  • 3180 - Repeat Floor in the grill,fryer prep area noted in need of cleaning.
  • 3330 - Critical Working containers of cleaning solutions are not properly labeled.
 October 26, 2006Routine25Details / Comments
  • 0650 - Corrected During Inspection The food on display is not protected from contamination.(cookies)
  • 1570 - The door gaskets of the under counter freezers is (missing, damaged).
  • 1570 - Light bulbs in reach(burnt out) in 1 were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1780 - Critical Surfaces of the mixers,vegetable shredder was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in storage drawer with the handles up.(facing employees)
  • 3180 - Repeat Floors behind equipment,walls behind work tables in the food prep area noted in need of cleaning.
 July 21, 2006Routine14Details / Comments
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) (beets)
  • 1570 - Door latch on reach in,and bulbs in exhuast hoods were observed in a state of disrepair and damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside and outside equipment,shelving.
  • 3170 - Repeat Walls,fllor grout are not maintained in good repair
  • 3180 - Repeat Floors under and between equipment noted in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning solutions are not properly labeled.
 March 01, 2006Routine26Details / Comments
  • 0820 - Critical Phfs in three door reach in cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the reach,small freezer,salad bar units.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: small mixer,vegetable slicer.
  • 1800 - The nonfood contact surface of the shelving,grill,fryer area,defrost small freezers has accumulations of grime and debris.
  • 2000 - Clean spatulas,knives were observed stored with the food-contact surface facing upward.
  • 2890 - Light bulb in the exhaust hood not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Grout in tile floor,wall junctures are not maintained in good repair
  • 3180 - Repeat Walls and floors in food prep areas noted in need of cleaning.
 November 29, 2005Routine26Details / Comments
  • 0450 - Corrected During Inspection Critical Observed using bowl to dispense sugar.
  • 1800 - Repeat The nonfood contact surface of the shelving in walk in cooler,inside and outside equipment has accumulations of grime and debris.
  • 2350 ii - Cold water handle on hand sink in poor repair.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front waitress station.
  • 3180 - Repeat Brick wall,floors under and between equipment noted in need of cleaning.
 August 26, 2005Routine14Details / Comments
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. (sanitizer bucket was empty)
  • 1800 - The nonfood contact surface of the inside and outside of equipment has accumulations of grime and debris.
  • 2640 - Observed dumpster door open during inspection.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the front waitress station area
  • 3180 - Repeat Floors in the food prep,dish machine areas noted in need of cleaning.
 May 31, 2005Routine--Details / Comments
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1800 - The nonfood contact surface of the wire shelves in the two door reach in has accumulations of grime and debris.
  • 3170 - Stainless steel wall behind dish machine is not maintained in good repair
  • 3180 - Floor under dish machine noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
 February 15, 2005Routine15Details / Comments
  • 0820 - Critical Repeat Potato skins hot holding at improper temperatures.
  • 0820 - Critical Repeat Phf items on salad bar cold holding at improper temperatures.
  • 0850 - Critical Phf's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 0470 - Critical Unwrapped or uncovered food in the three door reach in,and portable cold holding unit.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 2000 - Single service items observed unprotected from contamination. To go containers.
  • 2250 - Repeat 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.
  • 1800 - Repeat The nonfood contact surface of the between,behind and under euipment,exhaust filters have accumulations of grime and debris.
  • 3180 - Repeat Floors and walls in food prep aeaas noted in need of cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: spoons and spatulas hanging on clean hooks next to dish machine.
 November 15, 2004Routine45Details / Comments
  • 0820 - Critical Macaroni and potato salads on buffet cold holding at improper temperatures.
  • 3180 - Clean black mold on wall behind dish machine noted in need of cleaning.
  • 3380 - Critical Chlorine on dish machine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  • 2890 - Light bulb in exhaust hood not shielded, coated, or otherwise shatter-resistent.
  • 2000 - Kitchenware was observed stored unprotected under the food prep table.
  • 2250 - Repeat 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.
  • 1750 - Manufacturer containers were observed reused for the storage of baked potatoes.
 August 19, 2004Routine25Details / Comments
  • 0820 - Critical Potato skins and fried onions hot holding at improper temperatures.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
  • 1800 - The nonfood contact surface of the exhaust filters has accumulations of grime and debris.
  • 3180 - Repeat Floors under equipment in the food prep area noted in need of cleaning.
  • 2250 - Repeat 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.
  • 0850 - Critical Phf's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
 May 25, 2004Routine24Details / Comments
  • 1570 - The door gasket of the two door reach in is (missing, damaged).
  • 3490 - Coat stored in such a way that they could contaminate kitchenware in the food prep area
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:under deep fat fryers,exhaust filters.
  • 0820 - Critical Pasta salads cold holding at improper temperatures.
  • 0820 - Critical Two door reach in cold holding at improper temperatures.
  • 1780 - Critical Food contact surfaces of a knife used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 3080 - Less than 10 foot candles of light was noted in the walk in cooler
  • 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.
  • 0470 - Unwrapped or uncovered food in the buter and sour cream station.
  • 3180 - Repeat Floorsunder the equipment in food prep areas noted in need of cleaning.
  • 2640 - The dumpster top was not closed.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
 February 02, 2004Routine29Details / Comments
  • 0550 - The ice scoop was laying on a ledge of the ice maker. The surface was not clean. (Corrected at time of Inspection) Scoop was washed and sanitized and put in a clean metal container.
  • 1800 - Repeat The storage shelves in the kitchen are encrusted with food residue along the edges and corners.
  • 1570 - The small undercounter freezers at the grill need to be defrosted.
  • 3170 - Ceiling tiles in the kitchen need to be replaced due to discoloration fron heat and grease.
 July 17, 2003Routine04Details / Comments
  • 1770 - Observed dried food particles on the blade of the food dicer stored on the shelf.
  • 1800 - The following nonfood contact surfaces of equipment have accumulations of food, grime and debris: 1. Top of convection oven - grease. 2. Solid storage shelves in kitchen - food spillage. 3. Wire storage shelves in the walk-in cooler - food spillage.
  • 1750 - Manufacturer containers were observed reused for the storage of shredded lettus and other food products.
  • 2890 - Repeat Light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Floor in the folowing locations was dirty and in need of cleaning: 1. Walk-in cooler under storage shelves - food spillage. 2. Behind and under equipment, especially at the wall and floor junctures.
 February 20, 2003Routine05Details / Comments


August 25, 2009 (Routine)



Violations:
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back prep area
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table top mixer.
    Clean and sanitize these surfaces for food contact.
  • 3360 - Corrected During Inspection Critical Pesticides are not being applied 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.Insecticide discarded.
  • 1570 - The door gasket to the small reach in freezer is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: between equipment grll line.
    Maintain nonfood-contact surfaces of equipment clean.

May 04, 2009 (Routine)



Violations:
  • 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.
  • 0480 - Unlabeled food containers.(sugar on prep table)
    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.
  • 0820 A 1 - Critical Potato skins on buffet hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Macaroni salads,potato salad on buffet cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes on top of prep unit cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1570 - The door gasket to the 2-door reach in and prep unit is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
Comments:
Numerous cold holding temperature violations.If units cannot hold Phf's at 41 degrees or below,must time as a control.Also must discontinue mounding of Phf's.Only fill drop pans to chill line on inside of pans.

January 13, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(ice scoops)
    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.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.Slant thoughs toward drip pan.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill,fryer area.
    Maintain nonfood-contact surfaces of equipment clean.

September 24, 2008 (Routine)



Violations:
  • 0800 - Corrected During Inspection Critical Sausage gravy and patties noted not being adequately cooled to prevent the growth of harmful bacteria.(discarded product)
    Cool potentially hazardous foods from 135F 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 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 A 2 - Critical Phf's in reach in cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in the 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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: wire shelving in walk in cooler
    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: grill and fryer area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floors and walls in the food prep areas 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:
Will check cleaning and cleaning in about 2 weeks.

June 20, 2008 (Routine)



Violations:
  • 0800 - Corrected During Inspection Critical Chicken gravy and vegetable soup noted not being adequately cooled to prevent the growth of harmful bacteria.Items discarded.
    Cool potentially hazardous foods from 135F 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.
  • 0820 A 2 - Critical Phf's on cold bar cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of equipment.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware. Dish machine final concentration not reaching mininum 50ppm chlorine.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3170 - Tile floor and grout around dish machine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floor,ceiling in the food prep areas 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.

March 26, 2008 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Slicd tomatoes/top/prep unit cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1780 E - Surfaces of the outside of equipment was 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.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.(hose under pressure on mop sink)
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 3180 - Repeat Walls and floors in the food prep areasand walk ins 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.(back room)
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Discussed employee health policy,and disclosure,disclaimer with GM.

November 30, 2007 (Routine)



Violations:
  • 0530 - Corrected During Inspection Packaged food stored in direct contact with ice.(creamers)
    Store packaged food in drained ice to prevent the entry of water.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(ice scoop)
    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.
  • 1320 - There was no temperature measuring device located in the waitress station reach ins.
    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.
  • 1370 - 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 quatenary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    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. To minimize workload you can move to all single service utensils.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside outside equipment,shelves.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware. Final rinse concentration not at proper levels.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2000 - Corrected During Inspection 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.
  • 3180 - Floors,walls ceilings in the food prep areas 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 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.

August 28, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The grill cook was 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.
  • 0480 - Corrected During Inspection Repeat 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.
  • 0820 - Critical Repeat Phf's in the 3 door reach,cold bar cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Repeat Sliced tomatoes on top of prep unit cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 2000 - Single service items observed unprotected from contamination.(cup lids,waitress station)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Repeated cold holding violations must be corrected ,either by using time as a control or replacing existing equipment by next scheduled visit.

May 25, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Sausage patties on buffet hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0820 - Critical Phf's on salad bar cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in the two door reach in.
    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.
  • 3180 - Repeat Floors,walls,and ceilings in the food prep areas 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.
  • 3270 - Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.(fruit flies)
Comments:
All refrigeration units must maintain an enternal temperature of 41 degrees or below.

February 05, 2007 (Routine)



Violations:
  • 0480 - Repeat 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.
  • 0550 - Dispensing utensils improperly stored between uses.(ice machine scoops)
    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.
  • 0820 - Corrected During Inspection Critical Sliced tomatoes cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Cooked baked potatoes 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.
  • 1100 - The food contact surface of the spatulas is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the spatulas 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.
  • 1570 - The door gasket of the twoo door reach in is (missing, damaged).
    Repair or replace the reach in door gasket in accordance with the manufacturer's specifications.
  • 1570 - Light bulbs out in walk in and 3-door reach in were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the light bulbs 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 light bulbs, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    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. To minimize workload you can move to all single service utensils.
  • 1800 - The nonfood contact surface of the shelves,carts,outside equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Floors and walls in the walk in freezer and food prep 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.

October 26, 2006 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0480 - Unlabeled food containers.(sugar container)
    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.
  • 0820 - Critical Potato skins on the buffet hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill,fryer area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3080 - Less than 20 foot candles of light was noted in the reach in number 1.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3180 - Repeat Floor in the grill,fryer prep 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.
  • 3330 - Critical Working containers of cleaning solutions 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.

July 21, 2006 (Routine)



Violations:
  • 0650 - Corrected During Inspection The food on display is not protected from contamination.(cookies)
    Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • 1570 - The door gaskets of the under counter freezers is (missing, damaged).
    Repair or replace the freezer door gaskets in accordance with the manufacturer's specifications.
  • 1570 - Light bulbs in reach(burnt out) in 1 were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the light bulbs 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 light bulbs, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1780 - Critical Surfaces of the mixers,vegetable shredder was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of mixers,shredder 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.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in storage drawer with the handles up.(facing employees)
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3180 - Repeat Floors behind equipment,walls behind work tables in the food prep 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.

March 01, 2006 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) (beets)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 1570 - Door latch on reach in,and bulbs in exhuast hoods were observed in a state of disrepair and damaged.
    Repair the door latch nad bulbs 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 latch and bulbs, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside and outside equipment,shelving.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Repeat Walls,fllor grout are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors under and between equipment 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 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning solutions 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.

November 29, 2005 (Routine)



Violations:
  • 0820 - Critical Phfs in three door reach in cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - There was no temperature measuring device located in the reach,small freezer,salad bar 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: small mixer,vegetable slicer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the shelving,grill,fryer area,defrost small freezers has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Clean spatulas,knives were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2890 - Light bulb in the exhaust hood not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Grout in tile floor,wall junctures are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Walls and floors in food prep areas 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.

August 26, 2005 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Observed using bowl to dispense sugar.
    Must use a utensil with a handle to dispense any food item.
  • 1800 - Repeat The nonfood contact surface of the shelving in walk in cooler,inside and outside equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 ii - Cold water handle on hand sink in poor repair.
    Repair plumbing.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front waitress station.
    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
  • 3180 - Repeat Brick wall,floors under and between equipment 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.

May 31, 2005 (Routine)



Violations:
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. (sanitizer bucket was empty)
    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. To minimize workload you can move to all single service utensils.
  • 1800 - The nonfood contact surface of the inside and outside of equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2640 - Observed dumpster door open during inspection.
    Must keep dumpster door closed when not in use,to inhibit pest activity.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the front waitress station area
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - Repeat Floors in the food prep,dish machine areas 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.

February 15, 2005 (Routine)



Violations:
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    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. To minimize workload you can move to all single service utensils.
  • 1800 - The nonfood contact surface of the wire shelves in the two door reach in has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Stainless steel wall behind dish machine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor under dish machine noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

November 15, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Potato skins hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0820 - Critical Repeat Phf items on salad bar cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0850 - Critical Phf's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Must do this if 45 degrees cannot be maintained on salad bar.
  • 0470 - Critical Unwrapped or uncovered food in the three door reach in,and portable cold holding unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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 140F and the container.
  • 2000 - Single service items observed unprotected from contamination. To go containers.
    Store single service items in its original protective packaging or inverted in an approved dispenser. Corrected during inspection.
  • 2250 - Repeat 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.
  • 1800 - Repeat The nonfood contact surface of the between,behind and under euipment,exhaust filters 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.
  • 3180 - Repeat Floors and walls in food prep aeaas 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: spoons and spatulas hanging on clean hooks next to dish machine.
    Clean and sanitize these surfaces for food contact.

August 19, 2004 (Routine)



Violations:
  • 0820 - Critical Macaroni and potato salads on buffet cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Corrected during inspection.
  • 3180 - Clean black mold on wall behind dish machine 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.
  • 3380 - Critical Chlorine on dish machine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 2890 - Light bulb in exhaust hood not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2000 - Kitchenware was observed stored unprotected under the food prep table.
    Store kitchenware in the original protective package to protect from contamination until used.
  • 2250 - Repeat 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.
  • 1750 - Manufacturer containers were observed reused for the storage of baked potatoes.
    Discontinue the reuse of single-use containers for food item storage. Provide approved reusable food storage containers designed for your food storage needs. Corrected during inspection.

May 25, 2004 (Routine)



Violations:
  • 0820 - Critical Potato skins and fried onions 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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1800 - The nonfood contact surface of the exhaust filters has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Repeat Floors under equipment in the food prep 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.
  • 2250 - Repeat 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.
  • 0850 - Critical Phf's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.

February 02, 2004 (Routine)



Violations:
  • 1570 - The door gasket of the two door reach in is (missing, damaged).
    Repair or replace the above door gasket in accordance with the manufacturer's specifications.
  • 3490 - Coat stored in such a way that they could contaminate kitchenware in the food prep area
    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.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:under deep fat fryers,exhaust filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0820 - Critical Pasta salads 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 Two door reach in cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Temperature recovered.
  • 1780 - Critical Food contact surfaces of a knife used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of the knife no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 3080 - Less than 10 foot candles of light was noted in the walk in cooler
    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.
  • 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.
  • 0470 - Unwrapped or uncovered food in the buter and sour cream station.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3180 - Repeat Floorsunder the equipment in food prep areas 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.
  • 2640 - The dumpster top was not closed.
    Dumpster tops and doors should be closed at all times.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.

July 17, 2003 (Routine)



Violations:
  • 0550 - The ice scoop was laying on a ledge of the ice maker. The surface was not clean. (Corrected at time of Inspection) Scoop was washed and sanitized and put in a clean metal container.
    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.
  • 1800 - Repeat The storage shelves in the kitchen are encrusted with food residue along the edges and corners.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1570 - The small undercounter freezers at the grill need to be defrosted.
    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.
  • 3170 - Ceiling tiles in the kitchen need to be replaced due to discoloration fron heat and grease.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 20, 2003 (Routine)



Violations:
  • 1770 - Observed dried food particles on the blade of the food dicer stored on the shelf.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The following nonfood contact surfaces of equipment have accumulations of food, grime and debris: 1. Top of convection oven - grease. 2. Solid storage shelves in kitchen - food spillage. 3. Wire storage shelves in the walk-in cooler - food spillage.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1750 - Manufacturer containers were observed reused for the storage of shredded lettus and other food products.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2890 - Repeat Light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Floor in the folowing locations was dirty and in need of cleaning: 1. Walk-in cooler under storage shelves - food spillage. 2. Behind and under equipment, especially at the wall and floor junctures.
    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:
Dishwasher> Chemical dishwasher chlorine based sanitizer agent was at 100 ppm strength.


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