October 08, 2009 (Follow-up)

• 0060 - Corrected During Inspection Critical Repeat The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0820 A 2 - Corrected During Inspection Critical Repeat Cheese, pizza sauce, diced tomato cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Cheese was voluntarily discarded during the inspection.
• 0850 - Corrected During Inspection Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 1570 - Repeat The door gasket to the 3-door cooler is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

August 26, 2009 (Routine)

• 0060 - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Please fax a copy of the approved food safety class registration to the Montgomery Health Department at 381-7109.
• 0820 A 2 - Corrected During Inspection Critical Cheese cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0850 - Corrected During Inspection Critical Pizza Sauce 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - The door gasket to the 3-door cooler is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2350 ii - Critical Plumbing connections under the 3-compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2890 - Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

August 07, 2008 (Routine)

• 0480 - Corrected During Inspection Unlabeled food containers.
  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.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the dishwasher area was turned off at the supply.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2930 - Rear door sweep is damage/missing.
  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.
• 3170 - Wall behind the preparation table is broken with exposed drywall.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors, floor/wall junctures throughout the facility 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 26, 2007 (Complaint)

• 1150 - The nonfood contact surface of the wood shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Paint or polyurthane the selving. Seal so as to be easy cleanable. Do not cover shelving with card board. Correct in 5 days.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving.
  Maintain nonfood-contact surfaces of equipment clean. Clean all shelving as often as necessary in order to keep clean. Correct in 5 days.
• 3170 - Walls at food prep areas are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair walls so as to be easy cleanable. Correct in 45 days.

July 24, 2007 (Routine)

• 2920 - Toilet 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. Correct within 30 days.
• 3220 - Mops not hang up to air dry.
  Hang mops up to air dry.
• 3250 - Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

August 22, 2006 (Routine)

• 0830 - Critical Repeat The prepared ready to eat foods in the refrigeration units are not dated for disposition.
  Date label all ready to eat foods with expiration date. Food shall be served within 7 days if held at 41F or below. Correct immediately.
• 1190 - No thermometers observed in 2 door and 3 door refrigeration units.
  Provide thermometers for all refrigeration units at all times.
• 1570 - Repeat Door of 3 door refrigerator unit is in a state of disrepair.
  Repair the door to restore refrigerator to a condition of proper operation.
• 3220 - Mops not hang up to air dry
  Hang mops up to air dry.

February 16, 2006 (Routine)

• 0830 - Critical Repeat The prepared ready-to-eat foods: cheese, tomato sauce, meatballs 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Correct immediately.
• 1320 - The temperature measuring device located 2 door superior refrigerator is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer. Correct within 5 days.
• 1570 - Unused or non-functioning above walk-in cooler equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises. Correct within 20 days.
• 2810 - Wall or wall covering in around mop sink is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. Correct within 30 days.
• 3170 - Ceiling in employee's restroom is not maintained in good repair. Missing ceiling tile in dry storage area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 30 days.
• 3180 - Floors in the walk-in cooler 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.
• 3250 - Repeat Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

August 05, 2005 (Follow-up)

July 26, 2005 (Routine)

• 0480 - Unlabeled food containers of flour, corn mill.
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor (boxes of chicken, pepperoni) in walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat chicken wings, meat balls 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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1190 - Repeat There is no ambient (air/water) temperature measuring device located in frgidare refrigerator, walk-in cooler and 2 door prep. refrigerator
  Provide accurate temperature measuring devices in all refrigeration units.
• 1570 - Door of 3 door prep refrigerator was observed in a state of disrepair and damaged.
  Repair the door of three door refrigerator 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1580 - The cutting board(s) in food prep. areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3180 - Repeat shelving in waalk-in cooler and in the facility 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 - Dust build-up in fan covers in walk-in cooler
  Clean fan covers in walk-in cooler properly and as often as needed.
• 3250 - Repeat Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 3330 - Critical Working containers of cleaners 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.

August 19, 2004 (Routine)

• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. Correct in 5 days
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises. Correct in 30 days.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Corrected during inspection.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Corrected during inspection.
• 1190 - Repeat There is no ambient (air/water) temperature measuring device (degrees C) located in the Frigidaire refrigerator.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use. Corrected during inspection.
• 3170 - Repeat Restroom ceiling, missing tile above handsink in dishroom area and floor tile under handsink in dishroom area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct in 30 days.
• 3250 - Toilet room doors are being kept open and need self-closure placed back on.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. Correct in 7 days.
• 3180 - Shelving in the facility is 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. Correct in 30 days.
• 1560 - Repeat There is a floor mounted homestyle frigidaire equipmnet that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct in 60 days.
• 3340 1 - Critical Containers of oven cleaner were stored with single service items and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of oven cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Corrected during inspection.

August 11, 2003 (Routine)

• 1190 - The ambient (air/water) temperature measuring device (degrees C) is absent from the Frigidaire refrigerator and freezeer.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use. Correct in 48 hours
• 1800 - The nonfood contact surface (the door gaskets) on the AMS prep refrigerator 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. Clean in 48 hours
• 1560 - There is a floor mounted equipment ( refrigerator and freezer) that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct in 7 days
• 2920 - Repeat Toilet room doors are not tight fitting. and/or provided with a self- closing door
  Provide toilet room doors that are 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. Correct in 7 days
• 3380 - Critical Repeat Containers of sanitizing solution with clean wiping cloths were not present at any work sy\tation.
  Prepare containers of a sanitizing agent that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces, and place a container of the sanitizer containing a clean wiping cloth at each work station. Correct immediately.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. The test kit on hand was not the proper kit for testing the sanitizer available at the facility.
  Obtain the proper sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct in 48 hours.
• 3340 - Critical Repeat Containers of cleaning supplies and lubricant are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of all hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.Correct immediately
• 3330 - Critical Working containers of sanitizer 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. Correct immediately
• 3170 - There are floor tile missing beneath the three compartment sink and along the edges of the walk-in refrigerator.This prevents proper cleaning of the floor. There are numerous small holes in the walls. There are holes in the top of a prep table where a canopener has been removed. The ceiling of the rest room is not smooth and easily cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the damaged and missing floor tile in 30 days.Repair the holes in the walls and prep table so that those surfaces are smooth, non absorbent and easily cleanable. Correct in 30 days. Rework the restroom ceiling so that it is smooth, nonabsorbent and easily cleanable. Correct in 30 days
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area Dented cans were in the inventory with undamaged cans.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. Correct in 48 hours
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The sill under the rear door is damaged and does not prevent entry of rodents or insects.
  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. Repair or replace the door sill within 7 days.