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Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Restaurant: Degollado
Address: 3814 Little Creek Rd. E., Norfolk, Virginia
Total inspections: 14
Last inspection: Jul 27, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|
- 3-304.14 - Wiping cloths improperly stored between use.
- 6-202.14 - Repeat MensToilet room door is not provided with a self-closing door
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July 27, 2009 | Routine | 0 | 2 | Details / Comments |
- 3-501.16 - Corrected During Inspection Critical Cheese sauce 73'F, hot holding at improper temperatures, on shelf above the stove.(not out more that 2 hours. Put in the oven to reheat to 165'F)
- 3-501.16 - Corrected During Inspection Critical Milk based drink 46'F, cold holding at improper temperatures, in the beer cooler. Air temperature in the cooler 45'F.(transferred to the walk-in refrig.)
- 4-501.11 - The door gasket of the tall Traulsen refrig. is (missing, damaged).
- 4-601.11 - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: utensil storage container, can opener.
- 4-901.11 - Pans and cutting boards were found stacked while wet after cleaning and chemical sanitization.
- 7-102.11 - Corrected During Inspection Critical Repeat Working containers of chemicals are not properly labeled.
- 7-201.11 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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October 24, 2008 | Routine | 3 | 3 | Details / Comments |
- 2-401.11 - Critical The kitchen personnel are eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 3-302.11 - Critical Unwrapped or uncovered food in the Traulsen refrig.
- 3-304.12 - In-use utensils improperly stored between use. Knife stored between the wall and the sink at the wait station hand basin.
- 3-501.15 - Corrected During Inspection The methods used for cooling were not adequate. Two pans of chicken and vegetables 113'F on the counter cooling at room temperature.
- 3-501.16 - Corrected During Inspection Critical Ground beef 106'F hot holding at improper temperatures.(removed for reheating to 165'F or higher)
- 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine molding up top inside.
- 4-904.11 - Unwrapped straws were dispensed by wait staff.
- 6-202.14 - Men's toilet room door is not tight fitting. and/or provided with a self- closing door
- 6-501.11 - Hot water faucet not coming on at ladies restroom hand basin.
- 6-501.111 - Critical Mouse droppings on spice storage shelf.(clean up droppings and apply controls. Exterminator due in one week.)
- 7-102.11 - Corrected During Inspection Critical Working containers of chemicals are not properly labeled.
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February 05, 2008 | Routine | 5 | 6 | Details / Comments |
- 2-301.15 - The food manager stated that the employees washed their hands in a food preparation sink or a sink used for utensil washing due to inoperable hand basin in kitchen.
- 3-302.11 - Corrected During Inspection Critical Raw chicken stored in prep fridge in such a manner that may cause cross contamination.
- 4-501.11 - Plexi-glass lids on 2 ingredient bins were observed in a state of disrepair and damaged.
- 4-501.110 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 115.
- 4-501.17 - The detergent or cleaning agent (chlorine) was present in insufficient amounts (<50 ppm) in the water of the wash compartment while in use for manual warewashing.
- 6-202.15 - Outer door of the food establishment is not protected against entry of insects and rodents.
- 6-501.11 - Repeat Tile wall behind 3 compartment sink is not maintained in good repair. Owner has contracted to have wall repaired/ metal plate.
- 6-501.111 - Critical Harborage conditions exist. Last treated by Bug off on 8-14-07
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August 20, 2007 | Routine | 2 | 6 | Details / Comments |
- 3-302.11 - Critical Unwrapped or uncovered food in the refrigerator.
- 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
- 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:refrigerator.
- 4-602.13 - The nonfood contact surface of the food storage containers had accumulations of grime and debris.
- 6-501.11 - Repeat Walls in kitchen is not maintained in good repair
- 6-501.12 - Ceiling vents in kitchen noted in need of cleaning.
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September 05, 2006 | Routine | 1 | 5 | Details / Comments |
- 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration.
- 4-601.11 - Corrected During Inspection Critical Observed accumulations of grime and debris on the following food contact surfaces:soda fountain nozzles.
- 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
- 6-202.11 - Light bulb in walk-in not shielded, coated, or otherwise shatter-resistent.
- 6-501.11 - Wall is not maintained in good repair
- 6-501.12 - Repeat Walls and floors behind refrigeration noted in need of cleaning.
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July 05, 2006 | Routine | 2 | 3 | Details / Comments |
- 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
- 4-501.11 - Walk-in freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
- 6-501.12 - Floor behind bar noted in need of cleaning.
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February 02, 2006 | Routine | 0 | 3 | Details / Comments |
- 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in.
- 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use.
- 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
- 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
- 3-501.14 - Corrected During Inspection Critical Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
- 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets.
- 4-602.13 - The nonfood contact surface of the counter under the microwave, outside of storage bins had accumulations of grime and debris.
- 6-501.11 - Floor in kitchen is not maintained in good repair
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September 09, 2005 | Routine | 2 | 6 | Details / Comments |
- 3-302.11 - Critical Unwrapped or uncovered food in the walk-in.
- 4-102.11 -
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soda fountain nozzles
- 4-602.13 - Repeat The nonfood contact surface of the refrigeration had accumulations of grime and debris.
- 4-903.11 - Clean table ware were found stored with food.
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May 05, 2005 | Routine | 1 | 4 | Details / Comments |
- 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
- 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine.
- 4-602.13 - The nonfood contact surface of the door gaskets had accumulations of grime and debris.
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January 25, 2005 | Routine | 0 | 3 | Details / Comments |
- 3-304.14 - Repeat Wiping cloths improperly stored between use.
- 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
- 6-202.11 - Light bulb in walk-in not shielded, coated, or otherwise shatter-resistent.
- 4-602.13 - Repeat The nonfood contact surface of the cooking equipment and refrigeration had accumulations of grime and debris.
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September 23, 2004 | Routine | 1 | 3 | Details / Comments |
- 3-304.14 - Wiping cloths improperly stored between use.
- 6-501.12 - Repeat Floors and walls behind cooking line noted in need of cleaning.
- 4-602.13 - Repeat The nonfood contact surface of the microwave and refrigeration had accumulations of grime and debris.
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August 24, 2004 | Routine | 0 | 3 | Details / Comments |
- 3-302.11 - Critical Unwrapped or uncovered food in the refrigerator.
- 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
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March 17, 2004 | Routine | 1 | 1 | Details / Comments |
- 3-304.12 - In-use utensils improperly stored between use.
- 4-602.13 - The nonfood contact surface of the refrigeration had accumulations of grime and debris.
- 6-501.12 - floor behind the cooking line noted in need of cleaning.
- 6-501.11 - Wall coving and ceiling tiles are not maintained in good repair
- 4-602.11 - Critical Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
- 3-302.11 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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August 20, 2003 | Routine | 2 | 4 | Details / Comments |
July 27, 2009 (Routine)
Violations: - 3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 6-202.14 - Repeat MensToilet room door is not provided with a self-closing door
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
Establishment recommended for renewal of annual permit for Health dept.
October 24, 2008 (Routine)
Violations: - 3-501.16 - Corrected During Inspection Critical Cheese sauce 73'F, hot holding at improper temperatures, on shelf above the stove.(not out more that 2 hours. Put in the oven to reheat to 165'F)
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
- 3-501.16 - Corrected During Inspection Critical Milk based drink 46'F, cold holding at improper temperatures, in the beer cooler. Air temperature in the cooler 45'F.(transferred to the walk-in refrig.)
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 4-501.11 - The door gasket of the tall Traulsen refrig. is (missing, damaged).
Repair or replace the refrig. door gasket in accordance with the manufacturer's specifications.
- 4-601.11 - Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: utensil storage container, can opener.
Maintain nonfood-contact surfaces of equipment clean.
- 4-901.11 - Pans and cutting boards 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.
- 7-102.11 - Corrected During Inspection Critical Repeat Working containers of chemicals 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.
- 7-201.11 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Recommended for annual Health Department permit renewal. Stainless steel to be installed behind the three compartment sink due to wall tile coming down.
February 05, 2008 (Routine)
Violations: - 2-401.11 - Critical The kitchen personnel are eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All employees must eat in the designated break area away from food preparation/handling areas to prevent cross contamination.
- 3-302.11 - Critical Unwrapped or uncovered food in the Traulsen refrig.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 3-304.12 - In-use utensils improperly stored between use. Knife stored between the wall and the sink at the wait station hand basin.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
- 3-501.15 - Corrected During Inspection The methods used for cooling were not adequate. Two pans of chicken and vegetables 113'F on the counter cooling at room temperature.
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.
- 3-501.16 - Corrected During Inspection Critical Ground beef 106'F hot holding at improper temperatures.(removed for reheating to 165'F or higher)
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
- 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine molding up top inside.
Maintain nonfood-contact surfaces of equipment clean.
- 4-904.11 - Unwrapped straws were dispensed by wait staff.
Provide wrapped straws or an approved dispenser for straws to prevent consumer contamination of multiple straws.
- 6-202.14 - Men's toilet room door is not tight fitting. and/or provided with a self- closing door
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- 6-501.11 - Hot water faucet not coming on at ladies restroom hand basin.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 6-501.111 - Critical Mouse droppings on spice storage shelf.(clean up droppings and apply controls. Exterminator due in one week.)
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- 7-102.11 - Corrected During Inspection Critical Working containers of chemicals are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
One ventilation hood filter missing but has been ordered. Counter top deep fry unit is not under a ventilation hood system and fire suppression system and is not approved for use.
August 20, 2007 (Routine)
Violations: - 2-301.15 - The food manager stated that the employees washed their hands in a food preparation sink or a sink used for utensil washing due to inoperable hand basin in kitchen.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Owner will have sink repaired with-in the week.
- 3-302.11 - Corrected During Inspection Critical Raw chicken stored in prep fridge in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- 4-501.11 - Plexi-glass lids on 2 ingredient bins were observed in a state of disrepair and damaged.
Repair the lids 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 lids, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 4-501.110 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 115.
Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
- 4-501.17 - The detergent or cleaning agent (chlorine) was present in insufficient amounts (<50 ppm) in the water of the wash compartment while in use for manual warewashing.
In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
- 6-202.15 - Outer door of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- 6-501.11 - Repeat Tile wall behind 3 compartment sink is not maintained in good repair. Owner has contracted to have wall repaired/ metal plate.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 6-501.111 - Critical Harborage conditions exist. Last treated by Bug off on 8-14-07
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Performed a Foodservice Critical Procedures Report / HACCP with the Certified Manager, Jose Bravo. Metal stemmed thermometer was available for use, test strips were available for dish washer/chemical testing, all refrigeration being monitored daily.
September 05, 2006 (Routine)
Violations: - 3-302.11 - Critical Unwrapped or uncovered food in the refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:refrigerator.
Maintain nonfood-contact surfaces of equipment clean.
- 4-602.13 - The nonfood contact surface of the food storage containers had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 6-501.11 - Repeat Walls in kitchen is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 6-501.12 - Ceiling vents in kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
July 05, 2006 (Routine)
Violations: - 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration.
Maintain nonfood-contact surfaces of equipment clean.
- 4-601.11 - Corrected During Inspection Critical Observed accumulations of grime and debris on the following food contact surfaces:soda fountain nozzles.
Clean and sanitize these surfaces for food contact.
- 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- 6-202.11 - Light bulb in walk-in not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
- 6-501.11 - Wall is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 6-501.12 - Repeat Walls and floors behind refrigeration 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 02, 2006 (Routine)
Violations: - 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 4-501.11 - Walk-in freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
Defrost 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.
- 6-501.12 - Floor behind bar 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.
September 09, 2005 (Routine)
Violations: - 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 3-304.12 - Corrected During Inspection 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.
- 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- 3-501.14 - Corrected During Inspection Critical Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets.
Maintain nonfood-contact surfaces of equipment clean.
- 4-602.13 - The nonfood contact surface of the counter under the microwave, outside of storage bins had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 6-501.11 - Floor in kitchen is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
May 05, 2005 (Routine)
Violations: - 3-302.11 - Critical Unwrapped or uncovered food in the walk-in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 4-102.11 -
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soda fountain nozzles
Clean and sanitize these surfaces for food contact.
- 4-602.13 - Repeat The nonfood contact surface of the refrigeration had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 4-903.11 - Clean table ware were found stored with food.
Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
January 25, 2005 (Routine)
Violations: - 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine.
Maintain nonfood-contact surfaces of equipment clean.
- 4-602.13 - The nonfood contact surface of the door gaskets had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
September 23, 2004 (Routine)
Violations: - 3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 6-202.11 - Light bulb in walk-in not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
- 4-602.13 - Repeat The nonfood contact surface of the cooking equipment and refrigeration had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
August 24, 2004 (Routine)
Violations: - 3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 6-501.12 - Repeat Floors and walls behind cooking line 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.
- 4-602.13 - Repeat The nonfood contact surface of the microwave and refrigeration had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
March 17, 2004 (Routine)
Violations: - 3-302.11 - Critical Unwrapped or uncovered food in the refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
August 20, 2003 (Routine)
Violations: - 3-304.12 - In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
- 4-602.13 - The nonfood contact surface of the refrigeration had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 6-501.12 - floor behind the cooking line 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.
- 6-501.11 - Wall coving and ceiling tiles are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 4-602.11 - Critical Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- 3-302.11 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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.
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