October 06, 2009 (Routine)

• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:True prep refrigerator #1
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-903.11(C) - Corrected During Inspection Coffee filters were observed stored unprotected at the coffee machine.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
• 6-501.111(B) - The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 6-501.111(C) - Critical Methods are not being used to control pests.Observed 3 lives roaches
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.114(A) - Observed that a storage cabinet and other unused items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.

June 27, 2008 (Follow-up)

• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed the Norlake walk in at 45F, True prep refrigerator 57F, Delfield prep refrigerator at 49F 6.27.08 Observed the True prep refrigerator at 46F
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-602.13 - Repeat The nonfood-contact surfaces of the caulking around the 3-vat sink behind the customer service counter had accumulations of grime and debris.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-501.111 - Repeat The waste storage container has a broken lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

June 25, 2008 (Follow-up)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed table cream at 45F, light cream at 45F, cooked chicken breast at 49F, sausage pizza at 48F, cooked omelet at 45F, sausage at 51F, half & half at 46F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed the Norlake walk in at 45F, True prep refrigerator 57F, Delfield prep refrigerator at 49F
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-602.11(E)(4) - Corrected During Inspection Repeat Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Observed mold growth on the ice machine.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - Repeat The nonfood-contact surfaces of the caulking around the 3-vat sink behind the customer service counter had accumulations of grime and debris.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-402.11(A) - Critical Repeat A direct connection exists between the drain line of the soda machine and the sewer system.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 5-501.111 - Repeat The waste storage container has a broken lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-301.11 - Observed that hand soap was not provided at any handwashing sink, except in the women's restroom.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the quaternary ammonia solution was measured in excess of 200 ppm.
  Maintain the concentration of the quaternary ammonia at 200 ppm.

June 24, 2008 (Routine)

• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed table cream at 45F, light cream at 45F, cooked chicken breast at 49F, sausage pizza at 48F, cooked omelet at 45F, sausage at 51F, half & half at 46F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Observed the Norlake walk in at 45F, True prep refrigerator 57F, Delfield prep refrigerator at 49F
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-602.11(E)(4) - Corrected During Inspection Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Observed mold growth on the ice machine.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - The nonfood-contact surfaces of the caulking around the 3-vat sink behind the customer service counter had accumulations of grime and debris.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the soda machine and the sewer system.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 5-501.111 - The waste storage container has a broken lid.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the quaternary ammonia solution was measured in excess of 200 ppm.
  Maintain the concentration of the quaternary ammonia at 200 ppm.

October 04, 2007 (Follow-up)

October 03, 2007 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures. Note: proper procedures for hand washing were discussed with food employees.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Roasted beef 48 F, Chicken strips 46 F in True 1 Dr Sandwich Prep Reach-In (left). Note: all food items were transferred to other deli refrig. This unit should not be used until it is serviced and maintaining it ambient and the food temperature at 41 F or less.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used in wet wiping towel bucket at front was not at an acceptable concentration. (Less than 200 ppm)
  A quaternary ammonium compound solution shall have a concentration of 200 ppm.

May 04, 2007 (Routine)

• 3-501.16(A)(2)(a) - Critical (CORRECTED DURING THE INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Chicken Strip at right True Sandwich Prep 45 F (transferred to the Walk in refrig.)2. Diced tomatoes at center True Sandwich Prep 52 F, made this morning (transferred to the Walk in refrig.)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-101.16 - Corrected During Inspection Repeat Sponges are being used to wipe down the food-contact surfaces of handsink at Robin Baskin station.
  Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.1. True Sandwich Prep (right) 43 F.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. Surfaces under panini press.2. Top of expresso machine.3. Spatulas and knife containers by 3-vat sink.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Surfaces of the can opener blade are not being cleaned frequently.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 4-602.11(E)(4) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed grime and debris build up at ice dispenser at self service soda machine.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-901.11(A) - Plastic containers were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(A) - Coffee cup lids at both coffee stations were subjected to splashes. It is recommended to relocate lids containers to prevent contamination through splashes.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 4-903.11(B) - Corrected During Inspection Clean single service plates and cups were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 4-903.11(C) - Corrected During Inspection Coffee filters were observed stored unprotected at various coffee station.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located by the sandwich prep area is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.111 - The outside waste storage container for has broken lids.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at men's room handwashing sink used by food employees. Note: Signs provided by the EHS.
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed an unlabelled cleaning chemical spray bottle in chemical storage area.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Qaut solution at Baskin Robin 3-vat sink was measured in excess of 200 ppm.
  Maintain the concentration of the Qaut at 200 ppm.

August 02, 2006 (Routine)

• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed an employee use a beverage cup to scoop ice.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. All dispensing utensils shall be equipped with a handle (i.e., use the ice scoop).
• 3-501.16B - Critical Repeat Observed pre-sliced ham cold holding at improper temperatures. The date label indicates that the hamd was opened yesterday and the CFM confirmed that the ham had been stored in the True 1 Door Prep Refrigeraotr (right side) since yesterday.
  The ham was relocated to the walk-in refrigerator capable of maintaining food storage at 41F or less **see above**.
• 3-501.16B - Critical Repeat Observed potentially hazardous foods in the True 1 Door Prep Refrigerators and in the Norlake Walk-In Refrigerator cold holding at temperatures between 41F and 45F.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. Adjust the thermostats on these refrigerators and/or otherwise service them so that they are capable of maintaining all potentially hazardous foods at 41F or less.
• 4-101.111 - The cork shelf under the prep table at the meat slicer is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.16 - Corrected During Inspection Sponges are being used to wipe down food contact surface of the hand sink at the coffee station.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 4-204.112B - Repeat There are no temperature measuring devices located in the reach-in refrigerators.
  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.
• 4-301.11 - Corrected During Inspection The rail/prep compartment of the True Sandwich Prep Refrigerator (left side) was ovserstocked with contaienrs of chopped chicken and steak.
  Do not overstock the top compartment of prep refrigerators as the potentially hazardous foods will not be maintained at 41F or less. It was suggested that the contaienrs of chopped chicken and steak be stored in the walk-in refrigerator until lunch service begins.
• 4-301.11 - The True Sandwich Prep Refrigerators and the Norlake Walk-In Refrigerator are not maintaining potentially hazardous foods at 41F or less.
  Adjust the thermostats on these units and/or otherwise service them so that they are capable of maintaining potentially hazardous foods at 41F or less.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Utensil drawer at meat slicer.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - Repeat Observed food containers 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.
• 5-202.12A - Repeat Water from the restroom hand sinks was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the hand sinks to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-205.11B - The hcoffee station hand sink is being used to clean coffee prep pitchers.
  The hand sinks are to be used for washing hands only. Submit plans to install a dump sink if necessary.
• 6-202.11A - Lights bulb(s) in theNorlake walk-in refrigerator are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.12A - Observed that no paper towels were available for the coffee station hand sink.
  Provide individual, disposable paper towels at the hand sink to encourage proper hand drying by food handlers.
• 6-303.11A - Inadequate lighting was noted in the Norlake Walk-In Freezer.
  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.
• 6-501.12A - Observed the wall behind the panini press 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.
• 7-201.11B - Corrected During Inspection Critical Observed a container of quaternary ammonia sanitizer stored on the prep counter at the coffee station.
  Store all containers of toxic and/or chemical products below food, equipment, utensils, and prep surfaces.

March 30, 2006 (Routine)

• 3-302.12 - Repeat Unlabeled/mislabled food containers of sugar on front counter.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (containers of icing)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Items in the drawer sandwich prep unit and 1 sandwich prep unit were cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the Beverage Air and delfield prep refrigerators.
  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.
• 4-501.12 - The cutting board(s) along the prep table, behind the bottle soda refrigerators, is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-901.11A - Repeat Plastic food storage containers 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.
• 4-903.11B - Corrected During Inspection Repeat Clean coffee filters were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-202.12A - Water from the handwashing sinks and 3-vat sink were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink and 3-vat sink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-501.16A - The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
  Increase the frequency of refuse pickup to prevent exceeding the area capacity.
• 6-202.11A - Lights bulb(s) on the donut display wall are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.11 - Repeat The following areas are not maintained in good repair:1. Caulking missing around front counter handsink on the donut side.2. Wall panels separating from the wall behind the counter top toasting equipment.3. Stripping missing around counter near the ice cream 3-vat sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. (Gemini oven)
  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.
• 6-501.12A - The floor under elevated equipment was 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.
• 6-501.14A - Vent shields in the rest-rooms were observed with dust accumulation.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-201.11A - Corrected During Inspection Critical Repeat Containers of cleaner and degreaser are not properly stored to prevent the contamination of single service items.
  Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.

September 21, 2005 (Routine)

• 3-302.12 - Repeat Unlabeled food containers. (sugar behind counters)
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in walk in freezer and under cake decorating table.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.16 - Milk crate(s) found used for the following:elevation in the walk in freezer
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-202.16 - Card board observed being reused to line shelf in the walk in cooler, it is not designed or constructed to be easily cleanable.
  Replace cardboard to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-501.11A - 1 door True sandwich prep unit was observed in a state of disrepair and damaged. Work order has already been placed for this item.
  Repair the sandwich prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-901.11A - Repeat Lennox food storage containers 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.
• 4-903.11B - Corrected During Inspection Clean coffee filters were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-3-4 - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Class was retaken on 4/28/05.
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 5-202.13 - Critical An air gap between the water supply outlet and the flood rim level under the ice maker is not observed.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 5-501.113B - Repeat Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-403.11B - Corrected During Inspection Employees purse observed stored on top of box of coffee grinds behind front counter.
  Relocate purse to locker or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
• 6-501.11 - Caulking peeling around front handsink next to coffee dispenser.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Corrected During Inspection Critical Containers of cleaner are not properly stored to prevent the contamination of food (observed on shelf behind front counter next to shot flavor bottles)
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

February 11, 2005 (Critical Procedures)

• 3-202.15 - Corrected During Inspection Critical Repeat Four dented cans of caramels observed on storage shelf.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.18D - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) meatballs and chicken in the refrigeration unit was not discarded by the "consume by" date.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at 3 vat sinks.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the handsink across from the 3 vat sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 7-201.11B - Corrected During Inspection Critical Containers of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of glass cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 22, 2004 (Routine)

• 6-303.11A - Light bulb observed missing in walk in freezer.
  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.
• 3-302.12 - Unlabeled food containers of condiments at front service line.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16B - Critical Ham (48F) cold holding at improper temperatures.
  CORRECTED DURING INSPECTION: Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-901.11A - Pans next to 3-compartment sink 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.
• 3-202.15 - Critical Dented can of pizza sauce observed on shelf in walk in refrig.
  CORRECTED DURING INSPECTION: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-304.12 - Dispensing utensils improperly stored between use in sugar bin (back storage area) and malt power (behind ice cream).
  CORRECTED DURING INSPECTION: 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 .
• 6-501.114A - Repeat 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.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-202.13 - Critical An air gap observed missing between drain lines of equipment at coffee bar and floor sink.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 4-904.11B - Unwrapped knives, forks, or spoons were not stored at front counter with the handles up.
  CORRECTED DURING INSPECTION: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-202.11A - Lights bulb(s) in the donut case are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at handsink across from 3-compartment sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned in the restrooms.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 4-904.11A - Coffee filters were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  CORRECTED DURING INSPECTION: Store coffee filters @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-204.112B - Repeat There was no temperature measuring device located in the:1. 1-door delfield prep. refrigerator at the drive-thru2. ice cream chest3. True 1-door prep. refrigerator #24. Beverage Air prep. refrigerator holding milk
  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.

September 03, 2003 (Complaint)

August 11, 2003 (Routine)

• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  corrected during inspection; Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-602.13 - The nonfood contact surface of the gaskets on the refrigerator holding ice cream toppings 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.
• 3-501.16B - Critical milk for coffee cold holding at improper temperatures.
  corrected during inspeciton; keep the milk and cream at 41 f or lower. Keep ice up to maximum level..
• 4-501.12 - The cutting board unit holding ice cream toppings is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-204.112B - Repeat There was no temperature measuring device located in the undercounter refrigerator at the driveup window, holding milk products
  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.
• 4-601.11C - the gaskets of the ice cream topping refrigerator are soiled
  clean these
• 6-501.12A - floors in the ice cream walkin have food spillage
  clean the floors
• 3-305.11A3 - noted floor storage of food: containers under work table at ice cream decorating area
  store all food at least six inches above the floor
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Equipment in the rear area does not appear to be used or needed
  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.
• 3-501.17A - Critical The prepared ready-to-eat (RTE)tuna, chicken, salads, etc in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 6-501.16 - Mops and brooms not hung up to air dry.
  corrected during inspection;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.
• 4-202.16 - Milk crate(s) found used for the following: as shelving to store food in the back area of the kitchen; cardboard is used as a liner under food in dry storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.Remove cardboard as it cannot be cleaned